RASPBERRY TAFFY.
14 lbs. White Sugar.
½ 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.