Butter Scotch No. 1

3 cups brown sugar.

¾| cup water.

2 tablespoons butter.

⅛ teaspoon soda.

1 teaspoon flavoring.

Few grains salt.

Boil all ingredients until a thread is formed when dropped from a spoon. Pour into hot buttered pans, crease, and let stand until hard.

Butter Scotch No. 2

1 cup brown sugar 1 cup molasses ⅛ cup butter.

⅛ teaspoon soda.

1 tablespoon vinegar.

Few grains salt.

Cook in the same way as Butter Scotch No. 1.

Butter Taffy

1 cup molasses 1 cup sugar ⅔ cup butter.

⅔ cup milk.

1 tablespoon vanilla.

Few grains salt.

Cook all ingredients until brittle when tried in cold water. Pour into hot buttered pans, crease, and cool.

Cream Candy

2 cups sugar 1 teaspoon cream of tartar.

1 cup water 1 teaspoon vanilla.

Cook sugar, water and cream of tartar until brittle when tried in cold water; add vanilla; pour on to greased platter or marble. Pull as soon as it can be bandied.

Cocoanut Candy

2 cups sugar 2 tablespoons butter.

½ cup cream 1 cup cocoanut.

Cook sugar and cream twelve minutes; add butter and cocoanut. Pour into greased pans, crease, and cool.

Buttercups

2 cups molasses 1 cup brown sugar.

2 tablespoons butter ½ cup boiling water.

Cook all ingredients until brittle when tried in cold water. Pour on to hot buttered platter; pull when cool enough to handle; shape in a sheet two inches wide, cover with a layer of fondant, then with a layer of molasses candy, press together and cut in inch pieces.

Molasses Candy

2 cups molasses 2 cups brown sugar ⅓ cup vinegar.

1 cup water.

2 tablespoons butter salt.

Boil ingredients until brittle when tried in cold water. Pour into hot buttered pan; pull when cool enough to handle.

Maple Sugar Candy

1 cup maple sugar ½ cup water.

1 tablespoon butter salt.

Flavoring.

Boil until brittle, pour into greased pan, crease, and cool. One cup nut meats may be added just before pouring into pans.

Peanut Brittle

2 cups sugar 2 cups shelled peanuts.

Melt sugar; when a golden brown, add chopped nuts; pour into hot buttered pan, crease, and cool.