SALT WATER TAFFY.
Place in kettle
4 pounds C sugar,
2 pounds glucose,
½ pound butter.
Cook to about 260°; then add tablespoonful of salt and 2 oz, glycerine; pour on slab when cool; pull well on hook; add vanilla flavor when pulling; now pull out in round sticks about the size of stick candy, cut in small pieces with shears, wrap in wax paper.