CANDY
Sweets to the Sweet
CREAM TAFFY CANDY
Two cups sugar, one cup of water, one teaspoonful of cream tartar, one tablespoonful of vinegar, butter size of a walnut, flavor with vanilla; boil until threads; cool and pull.—Mrs. Mary Bowland, Dayton, Nev.
PEANUT CANDY
Two cups granulated sugar, put in an iron or granite vessel and stir until it boils; be careful not to let it burn. When the sugar is melted and begins to boil, stir in one cup of hulled peanuts; stir in and remove from fire; cool in buttered tins.
OLD-FASHIONED MOLASSES CANDY
Stir and boil one quart New Orleans Molasses and one-fourth quart of water until it crisps in cold water; add butter size of an egg; pull and flavor with vanilla.
