Mother Hubbard's cupboard: Recipes collected by the Young Ladies' Society, First Baptist Church, Rochester N.Y. Fourth Edition

by N.Y.). Young Ladies' Society First Baptist Church (Rochester

H. W. H.

CREAM CANDY.

One pound white sugar, three tablespoons vinegar, one teaspoon lemon extract, one teaspoon cream tartar. Add a little water to moisten the sugar, and boil until brittle. Put in the extract; then turn quickly out on buttered plates. When cool, pull until white, and cut in squares.

Miss N. Siddons.

BUTTER SCOTCH.

Two cups sugar, two tablespoons water, piece of butter the size of an egg. Boil without stirring, until it hardens on a spoon. Pour out on buttered plates to cool.

Hattie.

CHOCOLATE CARAMELS.

Three cups brown sugar, one cup milk, one-half cake chocolate, one piece butter (size of an egg). Boil until thick; pour in a buttered pan, and when cool cut in squares.