This taffy candy, which proved an excellent seller, yielding large profits, she made as follows:
White sugar, 10 pounds; water, 3 pints; cream tartar, one teaspoonful, and when nearly cooked add one-fourth pound of butter. Add any kind of flavor preferred, by pouring it on while rolling. This candy should be cooked to the snapping point, but do not stir while cooking, or the sugar will granulate.
PLAN No. 102. HOME-MADE MAPLE CREAM CANDY
This was one of her most popular products, and was made as follows: white sugar, 5 pounds; best maple syrup, one pint; water, one pint; butter, 1 tablespoonful; cream tartar, 1⁄4 teaspoonful. Cook same as in making above described taffy candy, and put in one teaspoonful extract of vanilla while pulling.
PLAN No. 103. HOME-MADE PEANUT CRISP
This was also a great favorite with the children, and she sold a great deal of it, as well as her other candies, by visiting the different schools during the noon hour or at recess, on certain days of each week. The peanut crisp she made as follows: White sugar, 5 pounds; water, 11⁄2 pints; cream tartar, one-half teaspoonful. When nearly cooked, add one pound parched, hulled peanuts and one tablespoonful soda. Cook until it will snap.
She employed many ways of selling the above and other specialties. She took pains to learn of approaching anniversaries, such as birthday, wedding, etc., and a few days preceding the event she would send an attractive letter of congratulation, incidentally suggesting a box of her home-made candies for the occasion. This made many sales.
PLAN No. 104. EXTRACTING ATTAR OF ROSES, ETC.
In addition to her candy-making enterprise, this lady likewise engaged in the making of perfumes, and so well did she succeed that her income was more than doubled. She developed a method of extracting the attar of roses and other flowers, which enabled her to make a great variety of the most delightful as well as lasting perfumes, and the ladies soon came to know of their exquisite fragrance.
To extract the attar of any flower she procured a quantity of the petals, which she placed on thin layers of cotton, afterwards dipping them into the finest Florence or Lucca oil, then sprinkled a small quantity of fine salt on the flowers alternately, until an earthen vessel or wide-mouthed bottle was filled with them. Then she tied the top of the vessel closely with a piece of parchment or rubber cloth, and laid it in the heat of the sun for fifteen days, when a fragrant oil, equal to the highest-priced essences, and very valuable in the making of various kinds of perfumes, could be squeezed from the contents thus treated.