Cook same as Vanilla, except add no flavor in basin, and let the batch reach the Hard Crack degree, then pour out two-thirds of the batch; color the rest in the basin a bright red, pull the first poured out, white, and flavor Pine Apple; form it into a cake, and having spread the red pieces out into a sheet, cover it over the white.
Same as Vanilla; color yellow in the basin before pouring out, then flavor Lemon on the hook.
CHOCOLATE TAFFY.
Same as Vanilla; when on the slab add to the batch six ounces melted Chocolate, work it into the batch with a batch knife.
COCOANUT TAFFY.
Six pounds of Sugar, small spoon of cream of tartar, or three pounds of glucose; cook to the Hard Crack, then add three grated Cocoanuts; stir until the batch reaches the Soft Crack; pour out at once; when sufficiently cold, pull white on the hook, and run out into strips; cut into pieces, any length desired, and wrap in wax paper.
"OLD STYLE" MOLASSES.
Five pounds of Sugar and one gallon of N. O. Molasses; put on the fire and cook to a Hard Ball, then add two pounds of sweet butter, and continue the cooking until the batch just reaches the Soft Crack, or 252°, if in winter; if in summer, cook to the Crack, or 260°; pour out on a greased slab, and pull to a bright golden color; form into strips, and cut into bars four or five inches in length; wrap in wax paper.