out. Cut into squares, dust with confestioners' sugar or cornstarch.—Hannah Albrecht.
Molasses Candy.
Two cups molasses, 1 cup sugar, 1 tablespoon vinegar, a piece butter size of a walnut. Boil constantly for 20 minutes, stirring all the time. When cool enough, pull it quickly till it is white.—Hannah Albrecht.
Peanut Candy.
Two small bags of peanuts, about 10 cents worth, fresh roasted. Shell and chop fine in wooden bowl. Measure, then take exactly the same amount of granulated sugar. Melt without water and soon as it becomes liquid (not allowing it to cook), turn in the nuts. Stir a moment, then put on a dripping wet bread board, and roll with a wet rolling pin very thin.—Mrs. R. Albrecht.
Taffy.
Melt in a new pan 3 ounces butter, 1 pound moist sugar. Stir well over a slow fire; boil 15 minutes. Pour out on a buttered dish and mark in squares.—Hannah Albrecht.
Sea Foam.
Three cups light brown sugar, 1 cup water, 1 tablespoon vinegar. Let come to boil slowly, stir only till sugar is dissolved; boil to the soft ball stage. Take off, and when it stops bubbling beat in 2 stiffly beaten egg whites and 1 teaspoon vanilla. Beat till it will hold its shape, then stir in quickly 1 cup finely chopped nuts. Drop in small pieces on oiled paper or pour into pan and cut in squares.—Miss M. Schneider.
Sauerkraut Candy.
Boil 2 cups brown sugar, ¾ cup sweet milk, butter size of walnut, till it forms a soft ball in water. Remove from fire, beat to a soft cream and add ½ pound cocoanut. Mix well. Drop by spoonfuls on buttered paper.—Alicia K. Steinhoif.
