Flavoring

Mix sugar and cornstsrch, put in saucepan, add corn syrup, butter, and water. Stir until boiling point is reached, and boil to 2560 F., or until it forms a firm ball when tried in cold water. Add salt, pour on greased slab or agate tray, and when cool enough to handle, pull until light colored. Divide in separate portions, and color and flavor each portion as desired, while it is being pulled. Lemon, orange, peppermint, lime, strawberry, or pineapple flavors may be used, and pink, green, yellow, or orange color paste.

To make red striped kisses have one portion of candy colored bright red and kept warm near the oven. Lay the large piece of pulled taffy on the slab; on the upper side lay two or three parallel strips of red taffy; turn the piece over and lay two or three red strips on that side. Pull out until one and one half inches wide and three fourths inch thick. Cut in pieces with scissors, and wrap in wax paper.

Vinegar Candy

2 tablespoons butter

2 cups sugar

½ cup vinegar

Put butter in iron kettle or saucepan; when melted, add sugar and vinegar. Stir until sugar is dissolved, wash down crystals from sides of saucepan with butter brush dipped in cold water; boil to 2560 F., or until mixture will become brittle when tried in cold water. Turn on buttered platter or marble slab. When cool, pull until very white, and cut in small pieces with scissors or a sharp knife.

After Dinner Mints

2 cups sugar cup boiling water

¼teaspoon cream of tartar 1 teaspoon vinegar

Few drops oil of peppermint

Put sugar, water, cream of tartar, and vinegar in a saucepan, and mix ingredients thoroughly. Bring to the boiling point, and boil without stirring to 2650 F., or until mixture will become brittle

when tried in cold water. Pour on an oiled marble slab, or large white agate tray, and leave undisturbed until cool enough to handle easily. Lift candy, avoiding any movement that is like a stirring motion, as stirring may cause candy to sugar, and pull, doubling candy over evenly and pulling out as long as possible, keeping the grain all one way. Add flavoring during the pulling. When candy is too stiff to pull longer, stretch out into a long rope, half an inch in diameter, and cut with scissors into small pieces. Put immediately into a bowl of powdered sugar, stir until well coated, and when dry put into a glass jar, cover, and let stand several days in a warm place, when candies should become tender and sugary.

Candy may be divided into several portions, and one portion colored pink and flavored with wintergreen; another portion may be colored green and flavored with almond and vanilla; another portion may be colored yellow and flavored with lemon or orange.

Peppermint Stick Candy

2 cups sugar

3/4 cup corn syrup

½ cup water

Put sugar, corn syrup, and water in saucepan, stir until sugar is dissolved, bring to boiling point, and boil without stirring to 3100 F., or until it begins to discolor on edge of saucepan. Pour out on oiled marble slab or platter, cut off a small portion, color red, and keep in a warm place. Pull remaining candy as soon as it can be handled, flavoring with a few drops of oil of peppermint. Pull out into a long strip, and flatten it. Pull the red piece out to the same length, and lay on top. Pull quickly, holding over the stove, or in front of oven, into thin strips, and twist so the strip will be spiral. Keep rolling and twisting until cold, then cut with scissors, or break in short lengths.