CUSTOM GRINDING PROMPTLY AND SATISFACTORILT DOSE

MILLER & PHTN^M,

-^ House ^ Fiimishiiig ^ Goods^^j

PLUMBING fl SPECIALTY.

TREMONT SQUARE,

OLAREMONT, N. H.

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forms a Arm paste when tiool take from the fire. Pour part of it out in a large flat tin lined with buttered paper, then add to the remaining cream one^fourth pound stoned raisins, one-half pound blanched almonds, pne pint pecans, one-half cup chopped walnuts. Pour over the other cream, and when cold cut in strips or squares. — Miss C. M. Bolfe,

Lemon Cream Candy. — Six pounds best white sugar, strained juice of two lemons, grated peel one lemon, one teaspoonful soda, three cups clear water. Steep the grated peel of the lemon in the juice for an hour, strain, squeezing the cioth hard to get out all the strength. Pour the water over the sugar, and when nearly dissolved, set it over the fire and bring to a boil. Stew steadily until it hardens in cold water, stir in the lemons, boil one minute, add the dry soda, Stirling it well, and instantly turn out upon broad shallow dishes. Pull as soon as you can handle it into long white ropes and cut into lengths.

Maple Candy. — One pint best maple syrup boiled slowly, without stirring a particle, until brittle in water. Then add butter about size Eng- lish walnut. Pour on buttered plates and let cool. Pull until white. Draw into thin flat strips and cut with scissors. Make in cold weather. — Mrs, Mush Vhellis,

Molasses Candy, No. 1. — Three cups yellow coff*ee sugar, one-half cup molasses, one cup water, one-half teaspoonful cream tartar, butter size of a walnut. Boil until, when dropped into a cup of cold wa- ter, the drops do not stick to the cup. Do not stir while boiling. Do not move after pouring into the buttered pans to cool. The cream tartar should not be added untiF the syrup begins to boil. Add the butter when nearly done. Flavor with lemon. — Mrs, G, F, Long,

Molasses Candy, No. 2. — Two cups molasses, one tablespoon sugar. Stir occasionally while boiling. Before taking from the fire add butter half the size of an egg. Do not butter your hands while pulling. — Mrs. C, L. Whipple,

Nut Candy. — Two cups molasses, one cup sugar, one-half cup milk, one-half cup butter. Boil until it hardens in cold water. Just before taking from the fire add one teaspoonful vanilla and a cup of walnut meats. After it has hardened a little, wet a knife in cold water and cut • into squares. — Miss C, B, Button,

Peanut Candy. — One scant pint molasses, four quarts peanuts meas- ured before they are shelled, two tablespoonfuls vanilla, one teaspoon- ful soda. Boil the molasses till it hardens in cold water. Stir in the va- nilla, then the soda dry, lastly the shelled pea nuts. ^Jfi«« C, M, Bolfe.

Peanut Taffy. — Two cups sugar, one cup molasses, butter size of an egg^ two quarts i)eanuts. Boil sugar, molasses and butter together

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and try by dropping in cold water. When done it will harden immediate- ly. Have the skins removed and the nuts split, stir into the mixture just before removing from the fire, pour into buttered tins and when partial- ly cool cut in squares with a sharp knife. — }fiss A, J. Stone.

Philadelphia Kisses. — As many eggs as you like. Weigh before bi-eaking. The weight of eggs in granulated sugar. Beat the whites to a stiff froth, beat in sugar a tablespoonf ul at a time, beating thoroughly after each spoonful. Drop by teaspoonful on paper » >^ buttered. Fla- vor to taste. Bake in a slow oven, the slower the better. — Mrs. T, E, Parker,

Vinegar ('andy. No. 1. — Two cups sugar, one-half cup water, four tablespoonfuls vinegar. Stir before putting on the stove. Not after. — Mrs. C. L. Whipple.

Vinegar Candy, No. 2. — Three cups white sugar, one and one-half cups clear vinegar. Stir the sugar with the vinegar until dissolved, heat to a gentle boil and stew uncovered until it ropes from the lip of a spoon. It cmi be pulled until very white and porous. — Miss C. M. Holfe.

Walnut and Fruit Glace.— Put one cup sugar and one-half cup water in a sauce-pan and stir until the sugar is all dissolved Then place it over the fire and let it boil until it hardens and is quite crisp when dropped in cold water. Do not stir it after it is put on the fire. When cooked sufficiently dip out a spoonful at a time and drop in buttered tins, leaving a space of an inch or so between each spoonful. Place on each piece of candy the half of a walnut, or the fruit which has previously been prepared, and pour over them enough candy to cover them, always keeping each piece separate. Any kind of fruit can be made into glace. — Miss G. I. Sahiae.

Sugared Pop Corn. — One cup sugar, one-half cup water, one table- spoonful vinegar. Let it boil until a drop hardens in water. Pile the pop corn on a large platter. Pour syrup over and the corn will stick together. If the syrup is too thick, thin it with hot water. — Mrs. Bush Chellis.

G. A. BOWERS, D. D. S.,

DENTAL ROOMS,

UNION BLOCK, CLAREMONT, N. H.

Pine Contour Gold Fllllners and Gold and Porcelain Crcwns