Cream Candy

One pound white sugar, one wineglass vinegar, one tumbler water, vanilla; boil one-half hour, and pull, if you choose.

Cocoanut Drops

Mrs. P. B. Ayer.

To one grated cocoanut, add half its weight of sugar and the white of one egg, cut to a stiff froth; mix thoroughly and drop on buttered white paper or tin sheets. Bake fifteen minutes.

Kisses

E. S. P. One egg, one cup sugar, one-half cup of butter, one-half cup milk, one teaspoon cream of tartar, one-half of soda, flour enough to make a stiff dough ; drop on tins and sprinkle over with powdered sugar. Bake in a quick oven.

Molasses Candy

Mrs. Benham. One cup molasses, two cups sugar, one tablespoon vinegar, a little butter and vanilla; boil ten minutes, then cool it enough to pull.

Molasses Candy

Julia French.

One cup molasses, one cup sugar, one tablespoon vinegar, piece of butter size of an egg; boil (but do not stir) until it hardens when dropped in cold water; then stir in a teaspoon of soda, and pour on buttered tins; when cool, pull and cut in sticks.

Or, two cups sugar, two tablespoons vinegar, boil, when done add a teaspoon soda, cool and pull, or cut in squares without pulling; do not stir while it is boiling.

Butter Scotch Candy

Four cups brown sugar, two of butter, vinegar to taste, two tablespoons water, and a little soda; boil half an hour; drop a little in hot water, and if crisp, it is done.

Butter Scotch

Fannie Waggoner, Toledo.

Three tablespoons of molasses, two of sugar, two of water, one of butter; add a pinch of soda before taking up.

Sugar Taffy

Mrs. Joseph B. Leake.

Three pounds best brown sugar, one pound butter, enough water to moisten the sugar; boil until crisp when dropped into cold water, then pour into pans, or upon platters, as thin as possible. It usually requires to boil fast, without stirring, three-quarters of an hour.