2 1/2 cups molasses, 1 of sugar, 1 tablespoon vinegar, a piece of butter the size of a walnut. Boil twenty minutes briskly and constantly, stirring it all the time. Pull until white.
Cocoanut Candy.
1/2 pound sugar, 2 tablespoons water, boil, 1/2 pound grated cocoanut. Stir till boiled to a flake. Put in buttered tins, and cut in squares, when cold.
Cream Candy.
1 pint granulated sugar, 1/2 pint water, 1 tablespoon vinegar. Boil as molasses candy, but do not stir. Work in vanilla as you pull it.
Nut Candy.
2 cups sugar, 1/2 cup milk. Boil ten minutes, then beat till white, adding nuts and vanilla. Spread on tins to cool. Cut in squares.
Peppermints.
3 cups sugar, 3/4 cup butter. Boil together seven or eight minutes. Remove from the fire, and stir in 1/8 teaspoon cream tartar, 1/4 drachm of oil of peppermint. Beat until cool enough to drop on buttered plates, the size of a dollar.