Lina Wachtelborn Meier

“ No. 1—MOLASSES CANDY.
1 qt. of good molasses 1⁄2 cup of sugar 1 tbsp. of butter 1 tbsp. of vinegar 1 tsp. of baking soda 1 tbsp. of lemon extract or vanilla Preparation: Boil the molasses, sugar, butter and vinegar, stirring constantly. Test it by dropping a few drops into cold water; if it hardens it has been boiled sufficiently. Then add soda dissolved in 1 tablespoonful of hot water and lemon essence or vanilla. Pour the candy into a buttered pan and when cool, pull it with your hands well buttered until it is a light color. See candy pulling.
No. 2—VINEGAR TAFFY.
6 tbsps. ”

“ Pour enough popped corn into a pan to cover the bottom of the pan, put it on the stove to get very hot, being careful not to burn it. Mix the sugar, butter, water and salt and boil until it hardens when tried in cold water. ”

“ When it snaps when tested in cold water, it is done. Pour on buttered tins, let cool, flavor and pull.
No. 15—ICE CREAM CANDY.
2 cups sugar 1⁄2 cup vinegar 1⁄2 cup water Butter, size of an egg Preparation: Boil sugar, vinegar and water together about ten minutes; add butter and let it boil another five minutes. Try a few drops in a glass of cold water. If hard, pour the mass into a buttered tin and set in a cool place until cool enough to pull. Pull it until it becomes white. Cut in pieces as desired.
No. 16—CRACKER JACK.
3 qts. ”