SUGAR CANDY
Six cups of sugar, one of vinegar, one of water, one spoonful of butter, and one teaspoonful of soda dissolved in a little hot water. Boil all together without stirring, for half an hour. Flavor with lemon or vanilla. This is very good when “pulled” like the old-fashioned molasses candy, or it may be cooled on a buttered plate.
TO BLANCH ALMONDS
Pour boiling water on them and let them remain in it a few minutes. Remove the skins, throw the almonds into cold water, drain them from the water, but do not wipe them.
EVERTON TOFFY
In a shallow vessel, melt together one pound of brown sugar and one-quarter of a pound of butter. Stir well together for fifteen minutes, or until the mixture becomes brittle when dropped in water. Lemon or vanilla flavoring should be added before the cooking is complete. Butter a flat plate, pour the toffy on it to cool, and when partly cold, mark it off in squares with a knife; it can then be easily broken.
LEMON DROPS
Upon half a pound of finely powdered sugar pour just enough lemon juice to dissolve it, and boil to the consistency of thick syrup. Drop this in plates, and put in a warm place to harden. Or pour four ounces of lemon juice on one pound of loaf sugar, with four ounces of rose water. Boil to a syrup, add grated lemon peel and proceed as in the first recipe. By adding raspberry syrup, instead of lemon juice, you have raspberry drops.
POP-CORN BALLS
To six quarts of pop corn boil one pint of molasses about fifteen minutes; then put the corn into a large pan, pour the boiled molasses over it, and stir it briskly until thoroughly mixed. Then with clean hands make into balls of the desired size.