Two level cups sugar; one-fourth teaspoonful cream of tartar; one-half cup boiling water; three drops peppermint. Boil sugar, water and cream tartar until dissolved. Let boil without stirring until it forms soft ball when dropped in cold water. Set aside to cool. When lukewarm add peppermint and beat until creamy. Drop from spoon on wax paper or marble slab. If preferred, use checkerberry or creme de menthe.
POP CORN BALLS
Twelve quarts all white grains pop corn, warm and pour over this in a large dishpan the following syrup while hot: Half cup molasses or corn syrup; half cup sugar; three tablespoonfuls water. Boil until it crisps in cold water. Stir with a spoon all the candy thoroughly through the corn. Butter fingers, then press with hands into balls.
WEIGHTS AND MEASURES
Ten eggs equal one pound.
One quart of flour equals one pound.
Two cupfuls of butter equal one pound.
One generous pint of liquid equals one pound.