Molasses “velvets”
One cupful of molasses, three cupfuls of sugar, one cupful of boiling water, three tablespoonfuls of vinegar, one-half teaspoonful of cream of tartar, one-half cupful of melted butter, one-fourth teaspoonful of soda. Pour the first four ingredients into a kettle placed over the front of the range. As soon as the boiling point is reached add cream of tartar. Boil until, when tried in cold water, the mixture will harden and crisp. Stir constantly during the last half hour of cooking. When nearly done add the butter and soda. Pour into a buttered pan and pull as you would plain molasses candy. Before pulling add one teaspoonful of vanilla, one-half teaspoonful of lemon extract, or any essence you may prefer.