Two cups New Orleans molasses, one cup sugar, one tablespoon vinegar, a piece of butter the size of a walnut. Boil twenty-five minutes, stirring constantly. Either pull it or pour out thin on pans. — Miss F. L. Raymond.
PEANUT CANDY.
One pound of granulated sugar put in an iron spider; stir until free from lumps. Crush a quart of peanuts very fine and add just before taking from the stove. — Mrs. C. E. Dodge.
CHOCOLATE CARAMELS.
One large cup sugar, one-half cup molasses, one half cup milk, butter the size of an egg, one teaspoon cornstarch, one-fourth pound chocolate. — Miss R. H. Nash.
CHOCOLATE CARAMELS.
One cup milk, two cups molasses, one cup sugar, one and a half cakes chocolate, small piece of butter. Grate the chocolate and stir it into the milk when boiling, then stir in gradually the other ingredients. Try it as you would molasses candy, and when done and cooled a little, cut in squares half an inch.