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Nut Candy

Put three breakfast cupfuls of sugar into a sugar-boiler with one teacupful each of vinegar and water and the strained juice of a lemon. Set the boiler on the fire and stir until boiled to the crack. Drop it in small quantities on a well-buttered baking-sheet, put half a blanched kernel on each, and when nearly cold add more syrup. When the required number are done, dry them on a sieve over the fire, and they are ready for use.