This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
1/2 tablespoonful butter
2 cupfuls sugar 2/3 cupful milk
1/4 cupful preserved ginger cut in dice 1 teaspoonful ginger syrup
Combine the butter, sugar and milk and cook until a soft ball is formed when a little of the mixture is tried in cold water (2380 F.). Let cool until tepid. Then stir in the ginger and syrup, beat until creamy and pour into a buttered pan. When nearly cold, cut in squares.
2 cupfuls light brown sugar 1/2 cupful milk
1 cupful marshmallows cut in quarters
1 teaspoonful butter
1/2 teaspoonful vanilla
1/8 teaspoonful cream of tartar
Cook the sugar, cream of tartar and milk without stirring until a soft ball is formed when a little is tried in cold water (2380 F.). Cool slightly, add the marshmal-lows, butter and vanilla, beat until creamy and pour into a buttered shallow pan to cool. Cut in squares.
2 cupfuls light brown sugar 3/4 cupful milk
1/8 teaspoonful cream of tartar
1/2 teaspoonful vanilla
3/4 cupful shredded cocoanut
Mix the sugar, milk and cream of tartar together. Bring to boiling point, then cook without stirring until a little forms a soft ball in cold water (2380 F.). Cool until tepid, add the vanilla and cocoanut and beat until creamy. Drop in rounds on oiled paper by means of a teaspoon.
1 pint Barbadoes molasses 1/2 pint water
1/6 of a 1-lb. carton of honey, comb and all
1 heaping tablespoonful white corn syrup 1/3 cupful sugar 2/3 tablespoonful butter
Combine the ingredients in the order given and stir until the butter melts and the sugar dissolves. Cook to 253° F. and simmer until the thermometer registers 254o F. Pour onto a plate or marble slab oiled with butter and, when cool enough, pull. If it sticks to the hands, use a little flour. To flavor, work in a few drops of peppermint, wintergreen, or spearmint.
To make this into bars, cook to 200o F. and work in a little peanut butter if desired and confectioner's sugar to stiffen, together with chopped peanuts.
Prepare pulled molasses candy, shaping to a piece a fourth inch thick and putting it into a well-oiled pan. Put on an eighth-inch layer of fondant flavored with vanilla and over this a second layer of molasses candy. Let it stand for a few minutes, then snip it into squares with the scissors.
3/4 pound of butter
1 pound white corn syrup
2 pounds sugar
1 pint of water
3 teaspoonfuls vanilla
Boil all the ingredients together, except the vanilla, until the mixture snaps or rattles" against the cup when a little is tried in cold water, or when the candy thermometer reaches 3000 F. Then add the vanilla, pour into a shallow pan, and mark in squares before it is quite cold.
Make molasses taffy and omit the cocoanut or peanuts. Stir this into four quarts of popped corn, then shape into balls.
 
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