Vanilla Taffy
Place in a saucepan two cupfuls of white sugar, one cupful of white corn syrup, and one-half cupful of water. Bring to a boil, then add one teaspoonful of glycerine and a fourth teaspoonful of cream of tartar. Boil to about 260 degrees or to a little more than the hard ball stage and not quite to the crack stage. Pour on a greased platter or a slab, and add a tablespoonful of vanilla. Dip your hands in corn-starch and as soon as it cools enough to be handled pull until it is white and waxy. If a hook is used you can make nicer and whiter taffy. Remove from hands or hook and lay on waxed paper, and when cold break up; or it can be cut into small pieces while still warm. In summer taffy should be wrapped in waxed paper, since it is liable to become very sticky.