LEMON TAFFY.
14 lbs. White Sugar.
½ ounce Cream Tartar.
Saffron Coloring.
2 quarts Water.
Lemon Flavoring.
Process.—Proceed as directed for plain taffy. When the sugar reaches 305 degrees, add a few drops of saffron color; when it reaches 310 degrees, add a few drops of oil of lemon and pour out immediately into frames or tins; or if on pouring slab, mark out into bars or squares before it gets cold. The pouring slab should be level so that the sheet should be all the same thickness.