No. 14—PULLED TAFFY.
- 3 cups granulated sugar
- ½ cup mild vinegar
- ½ cup water
- Butter, size of a walnut
Preparation: If vinegar is strong, use two-thirds water and one-third vinegar. Boil the sugar, water and vinegar together until half done; then add the butter and stir until mixed well. When it snaps when tested in cold water, it is done. Pour on buttered tins, let cool, flavor and pull.
No. 15—ICE CREAM CANDY.
- 2 cups sugar
- ½ cup vinegar
- ½ cup water
- Butter, size of an egg
Preparation: Boil sugar, vinegar and water together about ten minutes; add butter and let it boil another five minutes. Try a few drops in a glass of cold water. If hard, pour the mass into a buttered tin and set in a cool place until cool enough to pull. Pull it until it becomes white. Cut in pieces as desired.
No. 16—CRACKER JACK.
- 3 qts. popped corn
- ½ cup sugar
- ¼ cup syrup
- ½ tsp. vinegar
- ½ tsp. soda
- ½ cup peanuts
Preparation: Boil syrup, sugar and vinegar until it will crack when tried in cold water. Add the soda, stir well and pour the foamy mixture over the corn and peanuts.
No. 17—POP CORN BALLS.