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Boston Chips

Boil the required quantity of sugar to the crack, flavoring and coloring it as desired; turn it onto a greased marble slab, and let it cool. Turn in the edges, and with a hook fastened in the wall, pull the mass until it is quite light in appearance. Run it through a machine set so close that it will come out as thin as a wafer. Cut it into fancy shapes, wind them round an oiled stick, and let them get cold before packing away in boxes. Candied Fruit or Nuts Boil one-half pound of loaf sugar in one breakfast cupful of water. The syrup must not be stirred, and must boil furiously. Take the prepared fruit or nuts on the point of a large needle or fine skewer, dip them into the syrup, and then lay them on a dish that has been slightly buttered or oiled, or string them on a thread, and after dipping them in the syrup, suspend them by the thread. When oranges are used, divide them into sections and dry them on a sieve, or in a warm room, or in the open air. Cherries should be stoned. Walnuts are particularly nice prepared in this way.