CANDY
TAFFY
One cup molasses, one cup granulated sugar, piece of butter size of an egg, teaspoon vinegar, pinch bi-carbonate soda, peanuts, cocoanuts, or nuts of any kind may be added to this. Boil molasses, sugar, butter, and vinegar together until same cracks in cold water. When nearly finished, add soda and nuts; pour in buttered pan.
E. L.
BUTTER TAFFY
Two cups of white sugar, three-fourths cup of vinegar (not too strong), three-fourths cup of butter. Boil until brittle; pour into buttered pan.
Miss Ray Mayer
CHOCOLATE CREAMS
Dip plain creams shaped from fondant into melted sweet chocolate and they become chocolate creams. This dipping must be done quickly. Nothing is better for holding the creams while dipping than a long hat-pin. Place on oiled paper to harden.
Mrs. H. Goodman