A DELICIOUS "CHOCOLATE CREAM" CANDY
Place in an agate stew-pan 2 cups of granulated sugar, 1 cup of sweet milk, butter size of an egg. Cook all together until it forms a soft ball when a small quantity is dropped into cold water. Then beat until creamy. Add a half a cup of any kind of chopped nut meats. Spread on an agate pie-tin and stand aside to cool.
For the top layer take 1 cup of sugar, ½ cup milk and butter size of an egg, 2 small squares of a cake of Baker's unsweetened chocolate. Cook together until it forms a soft ball in water. Beat until creamy. Add half a teaspoonful of vanilla, spread over top of first layer of candy and stand away until it hardens and is quite cold.
MARY'S RECIPE FOR MOLASSES TAFFY
Four tablespoonfuls New Orleans molasses, 9 tablespoonfuls sugar, 3 tablespoonfuls water, 2 teaspoonfuls butter, 1 teaspoonful vanilla. Boil all together until it becomes brittle when a small quantity is dropped in water. Pour the mixture into buttered pans and when cool enough to handle, pull with the hands until a light creamy yellow shade. Pull into long, thin strips, cut into small pieces with scissors. This taffy is fine if boiled a long enough time to become crisp and brittle, and you will be surprised at the quantity this small amount of sugar and molasses will make.