DANDY TAFFY. MIRIAM DE WOLFE.
Three cups brown sugar, one cup water, one cup white sugar, one
tablespoonful vinegar. When nearly done, add one tablespoonful
vanilla. Pour into buttered tins.
CHOCOLATE CARAMELS. MRS. NED THATCHER.
One cup of sweet milk, two cups of brown sugar, two cups of molasses,
one pint of water, a tablespoon of butter. Flavor to taste. Two
ounces of chocolate just before taking from the fire.
MOLASSES CANDY. MRS. DR. FISHER.
Take one quart of molasses (maple is best); boil until it is crisp
when put in water; then stir in one teaspoonful of soda dissolved in a
little warm water; stir until well mixed. Pour into buttered pans.
Pull part until white, and make into sticks. In the remainder put
roasted corn, peanuts, walnuts, almonds, or hazelnuts.
COCOANUT DROPS. MRS. DR. FISHER.
Grate the white part of a cocoanut, the whites of four eggs (well
beaten), one-half pound of sifted sugar. Flavor with lemon or rose.
Mix as thick as can be stirred. Make in balls, putting them about one
inch apart on paper on baking tins. Put into a quick oven; take out
when they begin to look yellow.
BUTTER SCOTCH. MRS. EDWARD E. POWERS.
Two cups brown sugar, two cups molasses, two tablespoonfuls butter,
two tablespoonfuls vinegar. Boil until it threads; then pour into
shallow pans to harden.
PICKLES.
"Peter Piper picked a peck of pickled peppers.
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