sses one pint, Sugar one and one-half
pounds, Water one-half pint (no doctor). Stir all the time to a good
light snap. Lemon flavor. Work as above.

CREAM TAFFY.--Same as above. When to the ball degree have ready half
cup cider vinegar, one-fourth pipe Cream Tartar, dissolve in the
Vinegar, four ounces Butter. Add, stir, and work as you do the white
taffy.

NUT TAFFY.--Use the cream taffy recipe. Just before the candy is done
cooking stir in any kind of nut goodies, pour out, and when cool enough
not to run, form it into a block, cut or break it with a hammer.

GOOD BROWN BUTTER-SCOTCH.--C Sugar, three pounds; Water, one and
one-fourth pint; Cream Tartar, one full pipe dissolved in one cup Cider
Vinegar; Molasses, one-half pint; Butter, eight ounces (no flavor). Add
all except the Vinegar, Cream Tartar and Butter. Boil to medium ball,
then add the Cream Tartar in the Vinegar and Butter. Stir all the time
carefully. Boil to light snap finish as before in cheap Butter-Scotch.

SOUR LEMON DROPS.--Make a batch of barley squares. Just as soon as you
pour it on the slab sprinkle over it three-fourths ounce dry Tartaric
Acid, two tablespoons Lemon flavor; turn the cold edges in to the
center of the batch, work it like bread dough; place this before a hot
stove on your table and cut into little pieces with your scissors, or
run the batch through a drop machine.

All goods that you want to spin out or run through a machine or cut
with scissors should be kept warm by a sheet iron stove, on a brick
foundation, fitted in the table evenly, and the candy placed in front
to keep warm.

Should the candy slab, after it is greased, act sticky, not allowing
the candy to come up freely, throw a dust of flour over the sticky
place after it has been greased.

STICK CANDY.--Stick candy is made precisely the same as peppermint
clips, by keeping the batch round, and a second person to twist them
and keep them rolling until cold. This can be done only by practice.
The sticks are then chopped in the desired length by heavy shears.

STRAWBERRY.--Same, only flavor with strawberry; color with liquid
coloring slightly.

MAPLE CARAMELS.--Use one-half Maple Sugar with C Sugar. No flavor.

WALNUT CARAMELS.--Same as the first. When done, stir in sufficient nuts
to suit.

A better caramel can be made with white sugar, and milk instead of
water.

Still better, by using cream one quart, and when cream cannot be had,
condensed milk dissolved