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Show I Sweetmeats Fojmloi g St. Valentine's Dafe MARRONS G LACES. Ut if 557 ; Spanish chestnuts. Silt ths'i asefci er skin and blanch the as! K Ir, boiling water till soft e-'iousbtopl iwnt easily. Remove the inner skis'' drop the nuts Into warm wajtr.l ulated with lemon Juice. Hart ri a plain Irup made by bollkfj f parts of sugar with one part off jj. until it "threads," sklmmln?we3! jj the sirup comes to a boll. Drtln e jy.j chestnuts, add them to the sirup ksdjy flavoring of vanilla and simrntf W ii until the chestnuts are tenJtr LkT sirup 13 quite thick. Now tarnttel j ture Into a saucepan and set afiif , i til the next day. Then reboll tied ; nuts and sirup, after which ; the nuts and drain. Meanwhile ci 6lrup with one pound of crushtii ?jss;: and a gill of water, and as itatfU? ?q it with a wooden spoon until it ! iijc ens. Then dip the chestnuts Russian Tarty. Boll slowly S t quarter of an hour a can of con ttjje, milk with two pounds of coarse w kj u sugar and a piece or duuci i"-- r an egg. Stir constantly, add ; spoonful of vunllla essence and 1 done turn Into a greased tin. Cfij. squares whon half cold $ : Preserved Violets. Boll one pw loaf sugar with a small quantity tor until when dropped Into coM t It becomes brittle: Have readj ietTtJ large double violets freed feoa stalks and drop Into the sirup aj? JVWt a time. Leave them there till e? bolls. Stir the sugar round the M --9 the pan until It looks white an-JR then gently stir the Aovtn H fr, sugar leaves them. Set the vicie"; he?1 sieve and place In a cool oa JSt When quito cold store In a tin Candled Walnuts. - Pr J fresh English walnuts, remojjj shells, keeping the My whole; take a needle and threw pierce through the center ol w 4 . lengthwise. Several nuts naj W placed on the same thread PJJJ they do not touch. Make a si. boiling together one iounJ 0 - and half a. pint of water L- , without stirring until the aim? . then dip the walnuts. |