MOLASSES PEPPERMINT CHIPS.
Place in kettle
1 gallon dark molasses,
½ pound butter,
2 pounds sugar.
Cook to 270°; stir all the time while cooking; pour on slab, fold up edges and form in shape to pull on hook; while pulling flavor with oil of peppermint; pull until the batch has a golden color; twist out the air and form it in a flat piece, in front of table furnace, and pull out as Boston chips.