M. G. M.
Peppermint Drops.
1 pound of confectioner’s sugar, 6 tablespoonsful of water, 8 drops of oil of peppermint, scant ¼ teaspoonful of cream of tartar. Put 1 teaspoonful of sugar into a cup, drop onto that the oil of peppermint and stir up, adding the cream tartar. Boil the rest of the sugar with the water three minutes, or until it forms a thread at the end of a spoon. Do not stir the syrup. Remove from fire as soon as done and add the mixture from the cup. Stir briskly until it turns white and creamy. Drop from a teaspoon (making rounds any size you wish) onto previously prepared paper—either waxed paper or what has been rubbed with sweet oil, or fresh butter, or thick cream. If the candy hardens too much to drop, put on the fire and stir until it grows thinner, then drop as before.
M. B. Robertson.
Nut Glaces.
Take out the kernels of assorted nuts in as good shape as possible. Make a syrup of 1 pint of granulated sugar and 1 pint of water. Dip in the nuts, a few at a time, take out quickly with a fork and lay on a buttered pan to harden.
Abbie Mac Flinn.
Butter Taffy.
2 cupsful of sugar, white or brown, ¾ cupful of vinegar, ½ cupful of butter. Boil until brittle when tested in water. Pour into buttered pans.
E. B. N.