Taffy—No. 1.
1/2 pound chocolate, cut fine, 2 cups sugar, 2 of molasses, 1/2 cup milk, piece of butter the size of an egg, flavoring. Boil twenty minutes. Cool and mark off in squares just before it is cold.
Taffy—No. 2.
6 cups white sugar, 1 of vinegar, 1 of water. Boil one-half hour without stirring. When done, stir in 1 tablespoon butter and 1 teaspoon soda, dissolved in hot water. Season with vanilla, and pull.
Everton Taffy.
1 1/2 pounds brown sugar, 3 ounces butter, 1 1/2 tea-cups cold water. Boil all together, with the rind of 1 lemon, adding juice, when done.
Salted Almonds.
First shell, then pour boiling water over them, remove skins, put in baking-pan with small pieces of butter, stir frequently with spoon, just before brown, sprinkle with salt, and when brown remove from oven.
Salted Almonds, with Oil.
First blanch the almonds, then throw them, a few at a time, into a sauce-pan of boiling sweet-oil; as soon as brown enough, take them out and put them on brown paper to absorb the surplus oil; sprinkle with salt.