| 1 cupful strained honey 1 cupful brown sugar 2 tablespoonfuls Crisco | 1/2 cupful cream 1/4 teaspoonful salt Pinch cream of tartar |
| 1 teaspoonful lemon extract | |
Put Crisco, salt, honey, cream and sugar into saucepan; stir over slow fire until dissolved, then add cream of tartar. Boil until it forms a hard ball when tested in cold water, or 252° F. Remove from fire, stir in lemon extract, and pour into Criscoed tin. Mark into squares before cold. Wrap in waxed paper.
Sufficient for twenty-five squares.
Maple Candy
| 1 cupful maple sugar 1/2 cupful brown sugar 1 tablespoonful Crisco | 1/4 teaspoonful salt 1 teaspoonful vanilla extract 1 cupful water |
Dissolve sugars in water in saucepan over fire, when boiling add Crisco and salt and boil until it hardens when dropped in cold water, or 258° F. Remove from fire and add vanilla. Pour into Criscoed tins. When half cold mark into squares. Wrap in waxed paper.
Molasses Candy
| 2 cupfuls brown sugar 1/4 cupful molasses 5 tablespoonfuls Crisco | 1/4 teaspoonful salt 1 gill water 1 teaspoonful vanilla extract |
Dissolve sugar in water in saucepan over fire, then add Crisco, molasses, and salt and boil until when tested in cold water it forms a hard ball, or 254° F. Now add vanilla and pour into Criscoed tin. When quite cold break into rough pieces.