Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

CANDY

Butter Scotch No. 1

• 3 cups brown sugar
  ¾ cup water
  2 tablespoons butter
  ⅛ teaspoon soda
  1 teaspoon flavoring
  few grains salt

Boil all ingredients until a thread is formed when dropped from a spoon. Pour into hot buttered pans, crease, and let stand until hard.

Butter Scotch No. 2

• 1 cup brown sugar
  1 cup molasses
  ⅓ cup butter
  ⅛ teaspoon soda
  1 tablespoon vinegar
  few grains salt

Cook in the same way as [Butter Scotch No. 1].

Butter Taffy

• 1 cup molasses
  1 cup sugar
  ⅔ cup butter
  ⅔ cup milk
  1 tablespoon vanilla
  few grains salt

Cook all ingredients until brittle when tried in cold water. Pour into hot buttered pans, crease, and cool.

Cream Candy

• 2 cups sugar
  1 cup water
  1 teaspoon cream of tartar
  1 teaspoon vanilla

Cook sugar, water and cream of tartar until brittle when tried in cold water; add vanilla; pour on to greased platter or marble. Pull as soon as it can be handled.

Cocoanut Candy

• 2 cups sugar
  ½ cup cream
  2 tablespoons butter
  1 cup cocoanut

Cook sugar and cream twelve minutes; add butter and cocoanut. Pour into greased pans, crease, and cool.