"My mission in life is a sweet one, I claim, For the children's eyes brighten at hearing my name."


Granulated sugar is preferable.

Candy should not be stirred while boiling.

Cream tartar should not be added until the syrup begins to boil.

Butter Scotch

One cup molasses, 1 cup brown sugar, cup butter, a little soda, boil till brittle.


Two cups sugar, tumbler water, 1 teaspoon vinegar, teaspoon cream tartar, butter size of a walnut, vanilla.

Centennial Drops

White of 1 egg beaten to a stiff froth, pound pulverized sugar, teaspoon baking powder; flavor with lemon; butter tins and drop with teaspoon about three inches apart. Bake in a slow oven and serve with ice cream.

Cream Candy

White Part

White of 1 egg beaten to a stiff froth, 2 tablespoons cream, 1 teaspoon lemon extract, mix with pulverized sugar until you can mix like bread, then roll in thin cake.

Yellow Part

Yolk of 1 egg well beaten, 2 tablespoons cream, 1 teaspoon vanilla, mix with pulverized sugar until you can mix like bread, and roll in thin cake; lay one cake upon the other and cut in squares. If desired place nut meats on top of squares.

Peanut Crisps

Three pounds sugar, 2-3 cup New Orleans molasses, 1-3 cup butter, 1 pounds shelled peanuts, 1 pint water, 1 ounce soda. Put molasses, sugar and water in kettle and cook until a spoonful dropped in water can be rolled in a firm ball; add the nuts and boil five minutes longer; take from fire, add butter and stir slowly till melted, add soda, stir quickly and when it begins to rise pour in well buttered pans very thin.

Butter Scotch

Two cups brown sugar, cup boiling water, butter size valnut; vanilla, pinch each of salt and soda.

Salted Peanuts

Shell fresh roasted peanuts, remove the skins, have butter hot in skillet, put in peanuts and stir, sprinkle salt over them and stir until hot through.

Taffy Candy

Three pounds sugar, pint cold water, let boil five minutes, add 2 tablespoons vinegar, butter size of hickory nut, boil, testing in cold water until it will click against the side of glass; do not stir nor scrape out cooking dish. Pour in buttered pan to cool. Pull sufficient and cut in size to suit. Flavor.

Maple Candy

Four cups brown sugar, 1 cup rich milk or cream, butter size of an egg, 2 tablespoons vanilla, 2 cups chopped nuts. Let sugar and milk boil five minutes, add butter. When melted take off the fire, add vanilla and nuts, beat well till the bubbles have disappeared, pour into greased tins; when cool trace in squares. Very good.


Two cups sugar, cup sweet milk, butter size of a good walnut, flavor with vanilla, grate chocolate in and cook until it makes a soft ball when dropped in water; pour on buttered plate and stir until hard.


Two cups shelled peanuts, 1 cup hickorynut meats, cup walnut meats, 6 quarts corn popped, 2 cups sugar, 2 cups golden syrup. Mix corn and nuts together. Cook sugar and syrup until it hairs; pour over corn and make into balls.

Pop Corn Balls

Salt the corn when popped, take 2 cups New Orleans molasses, 1 cup light brown sugar, 1 tablespoon vinegar, butter size of walnut, boil fifteen minutes, put in teaspoon soda five minutes before done, pour over corn and make into balls; flour the hands.


Pop corn, not putting on much lard or butter, make a syrup of 2 cups sugar, 1 cup baking molasses, butter the size of an egg.


Pour over popped corn slowly, stirring constantly, and be sure to put enough syrup so it will stick together good, take out of pan you are stirring it in and pack in greased pan. Let cool before cutting.

French Cream Candy

Two cups sugar, 1 cup water, pinch cream tartar. Allow the mixture to boil without stirring until a drop falling from a fork will "spin a hair," or a small quantity dropped into a glass of water will form a soft ball easily worked with the fingers. Then remove to a cool place, carefully without shaking and when the fingers can be borne on the bottom of the sauce pan beat the syrup to a cream. Now take up as much of the cream as can be handled and work until smooth. You are now ready to form candies.


Color or leave white and mold into any shape.

Peanut Candy

One cup white sugar, 1 cup chopped peanuts. Put the sugar into a smoking hot frying pan, stir until it dissolves, add the peanuts to and turn into a buttered dish at once.

Honey Candy

Four tablespoons honey, 1 pint white sugar, water enough to dissolve sugar, boil until brittle when dropped into cold water; when cooling, pull.

Marshmallow Fudge

One cup sugar, 5 tablespoons cream, 1 square unsweetened chocolate, pound marshmallows, vanilla to flavor. Heat sugar, cream and chocolate slowly to boiling. Boil hard five minutes, add tiny pinch salt. Stir a few minutes, until slightly cooled, pour over the marshmallows; do not cut for five hours or marsh-mallows will not cut smooth.

Almond Candy

Two cupfuls of white sugar, one and one-half cup-fuls of sweet milk; boil until it will crisp in water like molasses candy; then add one and one-half teacupfuls of blanched almonds, perfectly dry.

Almond Candy 7