Breakfast, Luncheon and Tea

by Marion Harland

2 table-spoonfuls of vanilla.

1 teaspoonful of soda.

Boil the molasses until it hardens in cold water, when dropped from the spoon. Stir in the vanilla—then the soda, dry. Lastly, the shelled peanuts. Turn out into shallow pans well buttered, and press it down smooth with a wooden spoon.

I can heartily recommend the candy made according to this receipt as being unrivalled of its kind.

The molasses should be good in quality, and the peanuts freshly roasted.

Dotty Dimple’s Vinegar Candy.

3 cups white sugar.

1½ cups clear vinegar.

Stir the sugar into the vinegar until thoroughly dissolved; heat to a gentle boil and stew, uncovered, until it ropes from the tip of the spoon. Turn out upon broad dishes, well buttered, and cool. So soon as you are able to handle it without burning your fingers, begin to pull it, using only the tips of your fingers. It can be “pulled” beautifully white and porous.