Velvet Molasses Candy

1 cup molasses

3 cups sugar

1 cup boiling water

3 tablespoons vinegar

1/2 teaspoon cream of tartar

1/2 cap melted butter

1/4 teaspoon soda

Put first four ingredients in kettle placed over front of range. As soon as boiling-point is reached, add cream of tartar. Boil until, when tried in cold water, mixture will become brittle. Stir constantly during last part of cooking When nearly done, add butter and soda. Pour into a buttered pan and pull same as Molasses Candy. While pulling, add one teaspoon vanilla, one-half teaspoon lemon extract, few drops oil of peppermint, or few drops oil of wintergreen.

Buttercups

2 cups molasses

1 cup sugar

1/2 cup boiling water

2 tablespoons butter

1/3 teaspoon cream of tartar

Fondant flavored with vanilla

Boil ingredients (except fondant) until, when tried in cold water, a firm ball may be formed in the fingers, not stirring until the last few minutes of cooking. Pour on a buttered platter, and when cool enough to handle, pull until light-colored. Shape on a floured board, having strip wide enough to enclose a roll of fondant one inch in diameter. Place fondant on candy, bring edges of candy together, and press firmly over fondant. With both hands pull candy into a long strip. Cut in small pieces; each piece will consist of fondant encircled with molasses candy. Care must be taken that candy is not cooked too long, as it should be soft rather than brittle.

Vinegar Candy

2 cups sugar

1/2 cup vinegar

2 tablespoons butter

Put butter into kettle; when melted, add sugar and vinegar. Stir until sugar is dissolved, afterwards occasionally. Boil until, when tried in cold water, mixture will become brittle. Turn on a buttered platter to cool. Pull, and cut same as Molasses Candy.

Ice Cream Candy

3 cups sugar

1/4teaspoon cream of tartar

1/2 cup boiling water 1/2 tablespoon vinegar

Boil ingredients together without stirring, until, when tried in cold water, mixture will become brittle. Turn on a well buttered platter to cool. As edges cool, fold towards centre. As soon as it can be handled, pull until white and glossy. While pulling, flavor as desired, using vanilla, orange extract, coffee extract, oil of sassafras, or melted chocolate. Cut in sticks or small pieces.

Butter Scotch

1 cup sugar 1/4 cup molasses

1 tablespoon vinegar

2 tablespoons boiling water

1/2 cup butter

Boil ingredients together until, when tried in cold water, mixture will become brittle. Turn into a well buttered pan; when slightly cool, mark with a sharp-pointed knife in squares. This candy is much improved by cooking a small piece of vanilla bean with other ingredients.

Butter Taffy

2 cups light brown sugar

1/4 cup molasses

2 tablespoons vinegar

2 tablespoons water 7/8 teaspoon salt 1/4 cup butter

2 teaspoons vanilla

Boil first five ingredients until, when tried in cold water mixture will become brittle. When nearly done, add butter, and just before turning into pan, vanilla. Cool, and mark in squares.