One cup New Orleans molasses; cream of tartar size of a pea; three cups white sugar; one-half cup water. Boil mixture slowly until soft ball forms when tried in cold water. Add butter size of an egg and boil until brittle when tried in cold water. Add one-half teaspoonful soda and remove from fire. Spread three cups black walnut meats thickly on well buttered tin and pour candy over same. When cool knead into balls.
MOLASSES CANDY
Put into a saucepan one cupful of brown sugar, two cupfuls of New Orleans molasses and a tablespoonful each of butter and vinegar. Mix them well and boil until it will harden when dropped in water. Then stir in a teaspoonful baking soda, which will whiten it, and turn it into a greased tin to cool; when it can be handled, pull it until white and firm. Draw it into sticks and cut into inch lengths.
MOLASSES KISSES
One level cup sugar; two cups molasses; two level teaspoonfuls corn starch; one-eighth teaspoonful soda. Mix sugar and corn starch thoroughly and beat in molasses. When well blended heat slowly, stirring constantly. When mixture forms hard ball if dropped in cold water, remove from fire, add soda and pour into buttered pan. When cool, pull until straw colored, cut and wrap in waxed paper.
CREAM TAFFY
Two cups sugar; one cup water; two tablespoonfuls vinegar; one teaspoonful cream tartar. Cook until brittle; pour into buttered pan. Then cool enough to handle; pull until white.
PEANUT CANDY
Put into a saucepan three-fourths cup corn syrup, three-fourths cup sugar, a large piece of butter, and one and one-half tablespoonfuls of vinegar. Boil until a little dropped into cold water becomes brittle. Then add one pound salted peanuts. Spread into buttered pan and cut into squares or oblongs.
STUFFED DATES