Those who have read Sophie May’s delightful “Little Prudy,” and “Dotty Dimple” series, will remember the famous “vinegar candy.”
Lemon-Cream Candy.
6 pounds best white sugar.
Strained juice of 2 lemons.
Grated peel of 1 lemon.
1 teaspoonful of soda.
3 cups clear water.
Steep the grated peel of the lemon in the juice for an hour; strain, squeezing the cloth hard to get out all the strength. Pour the water over the sugar, and, when nearly dissolved, set it over the fire and bring to a boil. Stew steadily until it hardens in cold water; stir in the lemon; boil one minute; add the dry soda, stirring in well; and, instantly, turn out upon broad, shallow dishes. Pull, as soon as you can handle it, into long white ropes, and cut into lengths when brittle.
Vanilla cream candy is made in the same way, with the substitution of vanilla flavoring for the lemon-juice and peel.