of
hot water. Let simmer until almost dry, taking care not to burn. Take
from stove and roll, a few at a time, in granulated sugar.

HONEY CANDY

Four tablespoonfuls honey, one pint white sugar, water enough to
dissolve sugar; boil until brittle when tried in water. When cool pull.

BUTTER SCOTCH

Mrs. R. A. Dandliker

Two cups sugar; two tablespoonfuls vinegar; two tablespoonfuls water;
four tablespoonfuls molasses; one-half cup butter. Boil about fifteen
minutes, then add two teaspoonfuls vanilla. Cook till it hardens in
water, do not stir. Pour into buttered pans.

THREE MINUTE BUTTER-SCOTCH

Use three-fourths cup sugar, one tablespoonful water, butter size of an
egg, one-half tablespoonful vinegar. Boil until brittle; pour on
buttered plates.

WALNUT MOLASSES BALLS

One cup New Orleans molasses; cream of tartar size of a pea; three cups
white sugar; one-half cup water. Boil mixture slowly until soft ball
forms when tried in cold water. Add butter size of an egg and boil until
brittle when tried in cold water. Add one-half teaspoonful soda and
remove from fire. Spread three cups black walnut meats thickly on well
buttered tin and pour candy over same. When cool knead into balls.

MOLASSES CANDY

Put into a saucepan one cupful of brown sugar, two cupfuls of New
Orleans molasses and a tablespoonful each of butter and vinegar. Mix
them well and boil until it will harden when dropped in water. Then stir
in a teaspoonful baking soda, which will whiten it, and turn it into a
greased tin to cool; when it can be handled, pull it until white and
firm. Draw it into sticks and cut into inch lengths.

MOLASSES KISSES

One level cup sugar; two cups molasses; two level teaspoonfuls corn
starch; one-eighth teaspoonful soda. Mix sugar and corn starch
thoroughly and beat in molasses. When well blended heat slowly, stirring
constantly. When mixture forms hard ball if dropped in cold water,
remove from fire, add soda and pour into buttered pan. When cool, pull
until straw colored, cut and wrap in waxed paper.

CREAM TAFFY

Two cups sugar; one cup water; two tablespoonfuls vinegar; one
teaspoonful cream tartar. Cook until brittle; pour into buttered pan.
Then cool enough to handle; pull until white.

PEANUT CANDY

Put into a saucepan three-fourths cup corn syrup, three-fourths cup
sugar, a large piece of butter, and one and one-half tablespoonfuls of
vinegar. Boil until a little dropped into cold