CANDIES.
MOLASSES CANDY.
Two cups of molasses; two tablespoonsful of vinegar; one cup of brown sugar; stir them well together, and boil about twenty minutes; flavor when hot; add just before taking from the fire one-half tea-spoonful of soda; pull with the tips of the fingers. — Miss Agnes R. Allyn.
Two cups of white sugar; one cup of molasses; two tablespoonsful of vinegar; just before you take it from the fire add one teaspoonful of saleratus; boil until it is brittle when it touches cold water. — A Friend.
Two cups of sugar; one cup of molasses; one-half cup of water; after it begins to boil add one-fourth teaspoonful of cream of tartar; cook in the usual way, but do not stir before taking from the fire; add butter half the size of an egg; when cool pull, but do not butter your hands. — Mrs. E. M. R.
Two cups of brown sugar; two cups of molasses; one tablespoonful of butter; when done, add one teaspoonful of saleratus; pour into a pan; not to be pulled; flavor if you wish. — Mrs. H. B. Spencer.
CREAM CANDY.
One level teaspoonful of butter; one pound of granulated sugar; one teaspoonful of cream of tartar; one tablespoonful of vinegar; one-half tumbler of water; when nearly done flavor with extract of lemon cook without stirring; try in cold water as molasses candy, and pull until very white. — Agnes R. Allyn.
Take one half cup of water and let it boil; then put in two cups of powdered or granulated sugar; one teaspoonful of cream of tartar, and butter large as a good-sized walnut; do not stir after it comes to a boil try it, and when it hardens in water turn out and flavor with vanilla take chopping knife and cut in short pieces, large as caramels, while pulling it; you can mix in chocolate if you wish. — E. J. B.
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