TAFFIES

SUGAR TAFFY

Take a cupful water, 1 teaspoonful lemon, 1 oz. butter, ½ tablespoonful vinegar, 1 teaspoonful lemon juice, 2 cupfuls granulated sugar. Mix the water and sugar together and set to boil. When the sugar has been thoroughly dissolved, add the "butter and vinegar, and continue boiling until the "soft ball" degree has been reached, then add the lemon juice. Don't stir. Continue boiling. Test fre­quently, and when brittle pour into greased, shallow pans to cool.

MOLASSES TAFFY

Into a deep pan put one quart of New Orleans molasses, set over an ordinary fire and boil thirty minutes to the "crack" degree. Stir con­stantly. This will prevent the molasses from running over. After boiling thirty minutes add a half-teaspoonful of baking soda, and one tea-spoonful of lemon juice, and then pour into well greased, shallow pans to cool. When partly cold, butter or oil the hands thoroughly, take up the candy and pull and double until it is a bright golden or white color. It is quite a strain on the hands to pull this taffy, so, in order to partly re­lieve some of the strain, it is advisable to securely fasten a good strong hook in the wall or window frame, and throw the candy Over it as you pull. The taffy may be pulled thin and cut into small "drops, or squares; it may be twisted or braided; in fact, it can be formed into various shapes.

VANILLA TAFFY

Add together one-half cupful water and a pound of granulated sugar; put over a fire and stir until the sugar is dissolved; then add about one-eighth of a teaspoonful of cream of tartar, and boil until it reaches the "crack" degree. Pour into well greased, shallow pans to cool. When partly cold, take up and pull as directed for Molasses Taffy, mixing in one-half teaspoonful of vanilla while pulling. Or, the candy may be allowed to cool without pulling. In this case, sprinkle the vanilla on the taffy when it is first placed in the pans. Before it is hard cut into squares with a greased knife. Is made in precisely the same way as

LEMON TAFFY

Vanilla Taffy, using extract of lemon instead of vanilla for the flavor.

EVERTON TAFFY

Mix a pound of brown sugar and a cupful of water and boil to the "ball" degree, then add two ounces of butter and continue boiling until the "crack" degree is reached. Add six or seven drops of essence of lemon, stir quickly and well, and pour into buttered pans to cool. When partly cold use a greased knife and cut into squares. After the candy has hardened, break the squares apart and wrap each square in waxed paper. Granulated sugar may be used for this taffy, instead of brown, but brown sugar gives a better flavor as well as a better color.

HOARHOUND TAFFY.

Into a half-gill of boiling water put a quarter-ounce of dried hoarhound leaves. Cover and let it stand for three-quarters of an hour, then strain and squeeze through a cheese cloth. Add this essence to a half-pound of brown sugar and stir until the sugar is dissolved; then add a tea-spoonful of lemon juice, and boil without stir­ring. Test frequently by dropping some of it into cold water. When brittle, take and pour into shallow, greased pans. When partly cold use a greased knife and cut into small squares.

GINGER TAFFY

Use enough water to dissolve a pound of granulated sugar, add a touch of cream of tartar, and boil to the "crack" degree; then stir in a pinch of extract of ginger, and pour into a buttered pan to cool.

RASPBERRY TAFFY

Proceed precisely as for Ginger Taffy, using raspberry jam instead of ginger for the flavor.

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