Molasses Candy No. 1

1/2 cup molasses

1 1/2 cups sugar

1/2 cup boiling water

1 1/2 tablespoons vinegar 14 teaspoon cream of tartar 1/4 cup butter

Pinch of soda

Bring the molasses, sugar, water and vinegar to a boil and add the cream of tartar. Boil until a little of the mixture becomes brittle when dropped in cold water. When nearly done add butter and soda and stir constantly. Pour into buttered tins; mark off in squares and set aside to harden; or cool slightly and pull, buttering the hands first and adding a few drops of flavoring if desired. Pull until the candy is light; roll into sticks and set aside to cool.

Molasses Candy No. 2

2 cups molasses 1 cup sugar

1/2 cup vinegar Butter size of egg

Put the molasses, sugar and vinegar in a pan and boil until the mixture hardens when dropped into cold water. Pour into buttered pans; mark into squares and set aside to harden; or cool slightly: butter the hands and pull the candy until it is light.

Cinnamon Candy

1 pound granulated sugar 1 cup water

1 teaspoon vinegar

12 drops oil of cinnamon

Boil the mixture until a little of it hardens when dropped in cold water; pour into shallow buttered tins and stand them in cold water, turning the edge of the candy until it cools. Add the oil of cinnamon; pull until white and put in a cool place to harden. When cold pack in an airtight vessel and leave over night.

Butter Scotch

1 cup sugar 1 cup molasses

1/2 cup butter

2 tablespoons vinegar

1 teaspoon soda

Boil all the ingredients together until the syrup will snap when tested in cold water. Pour into buttered tins and when nearly cold cut into small squares and wrap each in paraffin paper.

Pinoche

3 cups light brown sugar 1 cup milk

1/2 cup butter 1 cup nut meats

1 teaspoon vanilla

Mix the sugar and milk over the fire; when hot add the butter; boil and stir until the mixture forms a soft ball when dropped in cold water. Add nuts and flavoring and beat until the sugar begins to granulate. Pour into buttered tins; mark in squares and set aside to cool.

Peanut Brittle

1 quart roasted peanuts

1 pound granulated sugar

Shell the peanuts; remove the skins and roll them or run them through the meat chopper. Melt the sugar over the fire; add the peanuts; mix and turn out on a greased marble slab or large greased tin. Roll quickly with an ordinary rolling pin that has been well greased; cut into squares and break apart.

Pralines

2 cups powdered sugar 1 cup maple syrup

1/2 cup cream 2 cups nut meats

Boil the sugar, maple syrup and cream together until a little dropped in cold water will form a soft ball. Remove from fire; beat till creamy; add the nuts and drop by spoonfuls on buttered paper or tins.

Chocolate Fudge

1 cups granulated sugar 1/2 cup milk

Butter size of egg

2 ounces unsweetened chocolate

1 teaspoon vanilla

Boil the mixture until it will make a soft ball when dropped in water. Remove from the fire; beat until thick, adding the vanilla while beating. Pour into buttered pans; mark in squares and set aside to cool.