Take 3 cups of very light brown sugar and 1 cup of water. Put into a dish which may be readily handled. A long-handled, granite stew-pan is most convenient. Stir until sugar is dissolved; no longer, or it will grain. When nearly done, add 1 teaspoonful of lemon-juice and 2 tablespoonfuls of peanut oil. Test by dropping a little into a cup of cold water. If it hardens quickly and becomes brittle, it is done, and should be removed from the stove at once, lest it should become too stiff. Add a teaspoonful of vanilla extract, pour the mixture into shallow pans, previously oiled, and take to a cool place. When cooled sufficiently to allow handling, begin pulling. The more it is pulled, the lighter it becomes.
Take 1 pound of sugar, and 1 pound of peanuts. Sugar should be granulated, although other kinds may be used. Melt the sugar by putting it into a granite or porcelain-lined kettle or basin, and heating, using care constantly to stir to prevent burning. While melting, it will turn to a brown color and then become creamy; then add the blanched peanuts. Turn at once into an oiled tin or platter. If made as it should be, the candy will be brittle when cold. If the peanuts are salted before being added, better candy can be made.
Take 4 cups of Coffee A sugar, or light-brown sugar, and 1 cup of thin cocoanut cream. Stir for five minutes. Place on stove, and boil, not stirring after sugar has melted. Test by dropping a little into a cup of cold water. If it becomes thick enough to be worked between the fingers, like caramels, it has boiled enough. Just before removing from stove, flavor with vanilla, or any other extract desired. Pour into square tins, about half an inch in thickness. Cut into squares, and wrap in oiled paper. The candy, by being pulled like taffy, may be made a much lighter color and better in quality.
To 3 cups of light-brown, or 2 1/2 cups of Coffee A sugar, add 1/2 cup of cream, 1/4 cup of hot water, and 2 tablespoon-fuls of strained honey. Mix well, and allow to boil without stirring. Test frequently, until a small amount, dropped into ice-water, will make a slight crackling sound by coming in contact with the cold water; then add a teaspoonful of vanilla, and pour the mixture into an oiled pan. Before becoming very cool, cut into squares.
Make like the cocoanut creams, substituting peanut cream and water in place of the cocoanut cream. If more water is added, and the mixture allowed to cook longer, the raw peanut taste is avoided. Flavor with vanilla or rose-water, and finish the candy the same as above recipe.
Take the white of 1 egg, 1 teaspoonful of cocoanut cream, 1 teaspoonful of vanilla, and 1 pound of pulverized sugar.
Beat the white of the egg, add the vanilla, and beat again. Pour in the nut cream, and beat in part of the sugar; then take out the egg-beater, and knead in sufficient sugar to make the mixture mold well, taking care not to put in too much, lest it should become crumbly. Make into balls by rolling between the hands, and press the half of a walnut or pecan kernel into the top. Put into well-oiled tins, place in the oven, leaving the door open, and bake very slowly - long enough to cook the egg, but not to melt the sugar.