Peppermint Drops

Stir until dissolved 1 1/2 cups sugar and 1/2 cup boiling water, then boil 10 minutes, remove from fire, add 6 to 8 drops oil of peppermint, and beat until the right consistency to drop from tip of spoon on buttered paper.

Gum Drops or Wafers

Soak 1 oz gum tragacanth (bought at drug store) in 1 cup cold water about 24 hours, and then rub through a fine wire sieve. Knead in enough confectioner's sugar so the mass can be handled, and add flavoring and coloring as preferred. Roll thin on a smooth board dredged with confectioner's sugar, cut in small squares or fancy shapes, and roll in granulated sugar.

Plain Molasses Candy

Put 3 tablesp butter in a small granite-ware kettle, place over fire, and when melted, add 2 cups molasses and 3/4 cup sugar, stirring until sugar is dissolved. Boil steadily until, when a little is dropped in cold water, the candy will become brittle. Stir constantly, to prevent burning and boiling over. Just before removing from the fire, add 1 tablesp vinegar, and pour the mixture on a well-buttered pie plate. When cool enough to handle, pull until the candy is porous and light colored, using the hands, well buttered, but be careful to handle the candy lightly, between fingers and thumbs. Squeezing between the hands would spoil it. Cut in small pieces with a sharp knife, and arrange on buttered plates to cool.

Velvet Molasses Candy

Put over the fire, in a granite-ware kettle, 1 cup molasaes, 3 cups sugar, 1 cup boiling water, and 3 tablesp vinegar. When it reaches the boiling point, add 1/2 teasp cream of tartar, and boil until, when a little is dropped in cold water, it will become brittle. Stir constantly, and when nearly done, add 1/2 cup melted butter and 1/4 teasp soda. Pour on a buttered pie plate, and when cool enough to handle, pull, same as directed in recipe for plain molasses candy, working in, while pulling 1 teasp vanilla and 1/2 teasp lemon extract, or a few drops of peppermint or oil of wintergreen.

Sugar Candy

Put 2 tablesp butter in a granite-ware kettle, and when melted add 2 cups sugar and 1/2 cup vinegar. Stir until sugar is dissolved, and boil until when a little of the mixture is dropped in cold water it will become brittle. Pour on a buttered pie piate, and pull, the same as molasses candy.

Cream Candy

Into an agate-ware kettle put 3 cups sugar, 1/2 cup boiling water, 1/2 tablesp vinegar, and 1/4 teasp cream of tartar. Stir until the sugar is dissolved, then boil without stirring until it will brittle when a little is dropped in cold water. Pour on a buttered plate, and as soon as it can be handled, pull until white and glossy, meanwhile working in any desired flavor- lemon, orange or vanilla extract, or a few drops of oil of wintergreen or sassafras, or peppermint. Cut in small pieces and lay on a buttered plate to cool.

Old-Fashioned Butter Scotch

Boil together until it will brittle, 1 cup sugar, 1/4 cup molasses, 1/2 cup butter, 2 tablesp boiling water, and 1 tablesp vinegar, then pour on a buttered plate, and before it hardens, mark in squares with a knife. If liked, a little vanilla extract or cinnamon may be added, after removing from fire.

Plain Butter Taffy

Boil until it brittles, 2 cups brown sugar, 1/4 cup molasses, 2 tablesp each vinegar and water, and 1/2 teasp salt. When nearly done add 1/4 cup butter, and after removing from fire, 2 teasp vanilla extract. Pour on a buttered plate, and before it hardens, mark in squares with a knife.

Horehound Taffy

Buy any desired quantity of pressed horehound at the drug store, cut off a piece about 1 inch square, and steep 1 minute in 2 cups boiling water, then strain through a double cheese cloth, add 3 cups sugar and 1/2 teasp cream of tartar, and boil until it will brittle, then pour on a buttered plate, and before it hardens, mark with a knife in small squares.

Chocolate or Nut Caramels

Put 2 1/2 tablesp butter in a kettle over the fire, and when melted add 2 cups molasses, 1 cup brown sugar, and 1/2 cup milk. Stir until sugar is dissolved, let come to the boiling point, then add 2 or 3 squares bitter chocolate, and stir until it is melted. Boil until, when a little is dropped in cold water, it can be shaped into a soft, firm ball, between the fingers, then remove from fire, add 1 teasp vanilla, pour on a buttered plate, and when cool, mark in inch squares with a sharp knife. To make nut caramels, add to the above 1 lb English walnuts, chopped fine, or 1/2 lb blanched almonds, chopped, or any other nut meats.

Cocoanut Candy

Put 2 teasp butter in a granite-ware saucepan, and when melted add 1 1/2 cups sugar and 1 cup milk, and stir until sugar is dissolved. Boil 12 minutes after it begins to boil, then remove from fire and add 1/2 teasp vanilla and 1/4 cup grated or shredded cocoanut, and beat until creamy, then pour on a buttered plate, cool, and mark in squares with a sharp knife. Any nut meats may be used instead of cocoanut.