Candied Popcorn

Method

1. Put into an iron kettle 1 tablespoon butter, 3 tablespoons water, 1 tea-cup white pulverized sugar.
2. Boil until ready to candy, then throw in 3 quarts nicely popped corn.
3. Stir briskly till candy is evenly distributed over corn.
4. Take kettle from fire, stir until it is cooled a little and you have each grain separate and crystallized with sugar, taking care that corn does not burn.
5. Nuts of any kind may be prepared in same way.
6. Cocoanut Cream Candy.—1 cocoanut, 1½ pounds granulated sugar.
7. Put sugar and milk of cocoanut together, heat slowly until sugar is melted;
8. then boil 5 minutes;
9. add cocoanut (finely grated), boil 10 minutes longer, stir constantly to keep from burning.
10. Pour on buttered plates, cut in squares.
11. Will take about 2 days to harden.
12. Use prepared cocoanut when other cannot be had.
13. Hickory Nut Candy.—1 cup hickory nuts (meats), 2 cups sugar, ½ cup water.
14. Boil sugar and water, without stirring, until thick enough to spin a thread;
15. flavor with extract lemon or vanilla.
16. Set off into cold water;
17. stir quickly until white;
18. then stir in nuts;
19. turn into flat tin;
20. when cold cut into small squares.
21. Chocolate Caramels.—2 cups molasses, 1 cup brown sugar, 1 cup cream or milk, ½ pound chocolate, piece of butter size of an egg.
22. Beat all together;
23. boil until it thickens in water;
24. turn into large flat tins, well-buttered.
25. When nearly cold, cut into small squares.
26. Ice Cream Candy.—3 cups sugar, crushed or cut loaf, a little less than ½ cup vinegar, 1½ cups cold water, piece of butter size of a walnut, flavor with extract vanilla.
27. Boil until it hardens, then pull until white.
28. Molasses Candy.—3 cups yellow coffee sugar, 1 cup molasses, 1 cup water, ½ teaspoon cream tartar, butter size of a walnut.
29. Follow directions for cream candy.

Plating