The butter may be omitted.
PANOCHA
2 cupfuls light brown sugar 1/2 cupful milk 1/8 teaspoonful cream of tartar 2 tablespoonfuls butter or substitute 1/2 pound nuts 1/8 teaspoonful salt
Mix the sugar with the milk. Add the cream of tartar, and boil gently to a "soft ball" stage. Just before removing from the fire, add the butter and salt. Cool and beat until the mixture thickens. Add nuts that have been cut into pieces; pour into a buttered pan; cut into squares. When cool, the Panocha is ready for serving.
Sour milk or cream may be substituted for sweet milk and cream of tartar.
When sour cream is used, omit the butter or substitute.
BUTTERSCOTCH
1/2 cupful water 3 cupfuls light brown sugar Juice of 1 lemon or 1/4 cupful vinegar 2 to 4 tablespoonfuls butter
Mix the sugar and liquids thoroughly. Boil gently to the "crack" stage. Add the butter. Pour into buttered pans. When almost cool, cut into squares with a chopping knife. Break into pieces when cold.
The butter may be omitted. If this is done, add 1/8 teaspoonful of salt.