e, or on pouring plate to cut up into bars. Everton
taffy and butter scotch are similar, except in color; same remarks as to
quality will apply in both cases; if the fire is very fierce, do not put
the pan down flat on it after adding butter; nurse it gently to prevent
burning; little fresh coke shaken over the fire would assist.

RASPBERRY TAFFY.

14 lbs. White Sugar.
1/2 oz. Cream of Tartar.
Raspberry Flavor.
2 quarts Water.
Brilliant Rose.

PROCESS.--Bring the sugar and water to a boil, add the cream of tartar,
put on the lid for ten minutes, then uncover and immerse the
thermometer; continue to boil to 300; tinge a bright red with liquid,
brilliant rose; add raspberry essence; pour out on frame or pouring
plate and mark into bars or squares of convenient size; when cold the
taffy is ready for packing and sale.

FIG TAFFY.

10 lbs Good Yellow Sugar.
2 lbs. Glucose.
3 lbs Figs Chopped Fine.
3 pints Water.

PROCESS.--Boil the sugar, water and glucose to a weak crack, 295; lift
the pan partly off the fire, putting a piece of iron under it to prevent
it burning; add the figs, gently letting the whole thoroughly boil
through and mix; pour in oiled tins or on slab, and mark into squares.
When adding the figs let them drop through the fingers, not in a heap.

WALNUT TAFFY.

5 lbs. Brown Sugar.
5 lbs. Crystal Sugar.
2-1/2 lbs. Glucose.
3 lbs. Walnuts.
2 quarts Water.
Lemon Flavoring.

PROCESS.--Shell the walnuts, peel off the skin chop very fine. Boil the
glucose, sugar and water as before directed to the degree of weak crack,
300. Lift the pan a little from the fire; add the prepared nuts by
letting them run through the finger gently; let the whole boil through,
then add a few drops of the oil of lemon; when thoroughly mixed in, pour
out the boil and mark into bars before too cold. The flavor is improved
by roasting the walnuts a little before putting in the boil.

PEANUT CANDY.

Boil to the crack, 1 quart best New Orleans Molasses, 1 lb. glucose and
1 quart water.

Prepare the meats by removing the thin reddish skin in which they are
enveloped and fill a tray to about the depth of an inch. Pour over them
the hot candy prepared as directed, stirring the meats till each one is
covered. A little less candy should be used than will suffice to
entirely cover the meats, though each separate one should be covered,
the object being to use just enough of the candy to cau