Hard Candies

Almond Rock

Mix sugar and water and boil to 300 degrees. Remove from fire and sprinkle lemon juice over the top of the candy. Pour onto well oiled tins which have been covered with nuts. When partly cooled mark in squares. When cold. crack and wrap each piece in waxed paper.

Almond Hardbake

Dry the almonds in the oven, or on top of the stove. Split them and lay them face downward on an oiled tin, as closely together as possible. Boil the sugar, corn syrup and water to 290, using a large pan so that it will not boil over. Kemove from the fire, let it cool a little and carefully pour over the almonds. When partly cooled, mark in squares. When cold, crack and wrap each piece in oiled paper.

Butter Scotch

Mix sugar, water and cream of tartar and boil to 256 degrees if a soft butter scotch is desired. If a brittle one is preferred boil to 290 degrees. A few degrees before reaching the desired temperature add the butter separated into small pieces, and the oil of lemon (with a clean medicine dropper). Let it boil to desired temperature and pour onto oiled tins. Mark in squares when partly cooled. Wrap in waxed paper.

Hoarhound

Pour boiling water over hoarhound. Let stand for 2 minutes then strain through a fine cloth. Mix with sugar and cream of tartar and boil to 295 degrees. Turn into a buttered pan. When cooled slightly, mark into small squares.

Maple Brittle

Mix maple sugar, water and maple syrup and boil slowly to 300 degrees. Add the butter broken in small pieces, take from the fire and add the soda dissolved in the boiling water and the lemon extract. Stir to blend and as it foams pour onto oiled tins which have been sprinkled with finely chopped nut meats. As it cools, mark in squares. When cold pour 2 ounces (squares) of melted chocolate over it. Cut in squares.

Peanut Brittle

Cook sugar and water to 300 degrees. Pour over peanuts which have been sprinkled on oiled tins. Spread, so that it is thin. As it cools mark in squares, and crack along these lines when cold.

Coughdrops

Boil the hoarhound in 1 cup of water for five minutes. Strain. Add the sugar, cream of tartar and the other cup of water. Boil to 295 degrees; then add the strained honey and let boil up once. Remove from fire, drop oil of anise in various parts of it. Blend with as little stirring as possible. Pour onto oiled tin. Mark in squares when slightly cooled. Roll in powdered sugar.

Fruit Nougat

Chop dates, figs and maraschino cherries, free from juice, into small pieces and arrange in alternate layers in a shallow, buttered pan. Melt sugar over a quick fire, stirring constantly and watching closely that it does not turn yellow. Pour over the fruits evenly and slowly, using only enough to bind. Before the mixture is quite cold, cut in small bars.

Puffed Rice Candy

Pour rice into pan and place in a slow oven to warm and crisp while preparing candy. Stir sugars, corn syrup and water together and then cook to 242 degrees. Remove from flame and add the salt and butter, broken in small pieces. Stir lightly until butter is melted. Pour onto warm rice and mix well. Turn into oiled layer cake tin. With rolling pin smooth over the top, packing it down to thickness of the pan. Turn out of the pan while still warm and cut in squares.

Pop Corn Balls

Pop the corn and sift out any unpopped kernels. Put in moderate oven to keep warm. Stir together the sugars, corn syrup and water, and then cook to 242 degrees. Remove from the flame and add the salt and butter, broken into pieces. Stir lightly until the butter is melted. Pour a small quantity of the syrup over the pop corn and mold into balls. Then add more syrup and mold a few more. So on, until all the pop corn is used.