Champaign Sugar Candy.
3 pints of sugar, ½ pint each of vinegar and water, 1 tablespoonful of butter added when almost done boiling. Boil about twenty minutes, or until it will crisp in cold water. Flavor at the last minute and pour into buttered dishes. Pull thoroughly as soon as it is cool enough to handle.
C. S. C.
Walnut Creams.
2 cupsful of granulated sugar, 4 cupsful of milk, 4 cupsful of water, 1 teaspoonful of vanilla. Mix sugar, milk and water. Boil steadily four minutes. Pour into a platter, not buttered, and beat with a fork. While beating add vanilla. When cool enough to handle roll into small balls and place between pieces of walnuts.
M. G. M.
Molasses Candy.
1 tablespoonful of butter, 3 cupsful of molasses, 1 teaspoonful of soda. Melt the butter in a spider, pour in the molasses, boil until crisp, stir in soda, pour into buttered plates, and when cool pull. If butter is melted first the candy seldom boils over. This recipe requires very little boiling.
S. S.