GOOD BROWN BUTTER-SCOTCH.—C Sugar, three pounds; Water, one and one-fourth pint; Cream Tartar, one full pipe dissolved in one cup Cider Vinegar; Molasses, one-half pint; Butter, eight ounces (no flavor). Add all except the Vinegar, Cream Tartar and Butter. Boil to medium ball, then add the Cream Tartar in the Vinegar and Butter. Stir all the time carefully. Boil to light snap finish as before in cheap Butter-Scotch.
SOUR LEMON DROPS.—Make a batch of barley squares. Just as soon as you pour it on the slab sprinkle over it three-fourths ounce dry Tartaric Acid, two tablespoons Lemon flavor; turn the cold edges in to the center of the batch, work it like bread dough; place this before a hot stove on your table and cut into little pieces with your scissors, or run the batch through a drop machine.
All goods that you want to spin out or run through a machine or cut with scissors should be kept warm by a sheet iron stove, on a brick foundation, fitted in the table evenly, and the candy placed in front to keep warm.
Should the candy slab, after it is greased, act sticky, not allowing the candy to come up freely, throw a dust of flour over the sticky place after it has been greased.
STICK CANDY.—Stick candy is made precisely the same as peppermint clips, by keeping the batch round, and a second person to twist them and keep them rolling until cold. This can be done only by practice. The sticks are then chopped in the desired length by heavy shears.
STRAWBERRY.—Same, only flavor with strawberry; color with liquid coloring slightly.
MAPLE CARAMELS.—Use one-half Maple Sugar with C Sugar. No flavor.
WALNUT CARAMELS.—Same as the first. When done, stir in sufficient nuts to suit.
A better caramel can be made with white sugar, and milk instead of water.
Still better, by using cream one quart, and when cream cannot be had, condensed milk dissolved in milk works fine.