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Molasses Taffy.
Molasses, 2 cups (Porto Rico is best); sugar, 1 cup; butter, size of a Guinea hen's egg; nuts, a cup or two, if you like; soda, 1/2 tea-spoonful. Directions—Put molasses, sugar and butter together, and boil to nearly the brittle point; add the nuts, if used, then the soda and if not brittle when dropped into cold water, boil until it is. Pour into buttered plates to cool.
Chocolate Creams and Caramels. —These Creams and Caramels were sent to the New York Examiner, by "Nula" of Clyde, Wayne co., N. Y., with the following explanation, also vouching for their reliability. It says: "Candies made at home are so much purer than those made by confectioners that reliable recipes for making them are really valuable. We have used the following ones long enough to know that they can be depended upon. "
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