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ICE-CREAM CANDY.
Two cups of sugar; one cup of water; one-half cup of vinegar; boil without stirring twenty minutes; when nearly done, put in flavoring to please; when cooled sufficiently, pull until white. — Belle Goldthwait, Mary Whitten.
SUGAR CANDY.
Two cups of granulated sugar; two-thirds cup of cold water; one teaspoonful of cream of tartar; one tablespoonful of butter; boil fifteen minutes; flavor with lemon or vanilla; work it as you would molasses candy. — Mrs. H. B. Spencer.
ANNA CANDY.
Two cups of sugar; one cup of milk; two squares of chocolate; small piece of butter; cook in a spider; when done beat and flavor. — Susie Newton.
ROCK CANDY.
Take one pint of water; pour in sugar till the water is all absorbed; place strings across the surface; let remain in a warm place; flavor or not. — Miss Mary Wait.
MAPLE SUGAR CANDY.
To one cup of maple sugar, add one-half cup of warm water, and one teaspoonful of cream of tartar; cool on buttered plates and work as if it was molasses candy, observing the same rule for boiling. — A Friend.
WALNUT OR BUTTERNUT MAPLE SUGAR CANDY.
Dissolve the sugar in a little water; boil until it grains; when most cool, pour in the meats. — Mrs. Henry Allyn.
BUTTER TAFFY.
Two tablespoonsful of molasses; one tablespoonful of vinegar; one tablespoonful of water; one cup of sugar; one-quarter cup of butter; boil from six to eight minutes. — E. H. P.
VANILLA TAFFY.
Two cups of water; one cup of sugar; one-third cup of molasses; two tablespoonsful of vinegar; butter size of an egg; when nearly done add one-half teaspoonful of vanilla. — Mrs. Ward.
TAFFY.
One pound of brown sugar; one cup of molasses; three-quarters cup of water; small lump of butter; boil twenty minutes, or until it hardens when dropped in water; spread on tins, in which, if you like, are scattered walnut meats or pop-corn. — G. A. M.
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