DANDY TAFFY. MIRIAM DE WOLFE.
Three cups brown sugar, one cup water, one cup white sugar, one tablespoonful vinegar. When nearly done, add one tablespoonful vanilla. Pour into buttered tins.
CHOCOLATE CARAMELS. MRS. NED THATCHER.
One cup of sweet milk, two cups of brown sugar, two cups of molasses, one pint of water, a tablespoon of butter. Flavor to taste. Two ounces of chocolate just before taking from the fire.
MOLASSES CANDY. MRS. DR. FISHER.
Take one quart of molasses (maple is best); boil until it is crisp when put in water; then stir in one teaspoonful of soda dissolved in a little warm water; stir until well mixed. Pour into buttered pans. Pull part until white, and make into sticks. In the remainder put roasted corn, peanuts, walnuts, almonds, or hazelnuts.
COCOANUT DROPS. MRS. DR. FISHER.
Grate the white part of a cocoanut, the whites of four eggs (well beaten), one-half pound of sifted sugar. Flavor with lemon or rose. Mix as thick as can be stirred. Make in balls, putting them about one inch apart on paper on baking tins. Put into a quick oven; take out when they begin to look yellow.
BUTTER SCOTCH. MRS. EDWARD E. POWERS.
Two cups brown sugar, two cups molasses, two tablespoonfuls butter, two tablespoonfuls vinegar. Boil until it threads; then pour into shallow pans to harden.