Cream Candy

Two pounds of granulated sugar, two-thirds of a cup of water, butter the size of a hickory nut, two tablespoonfuls of vinegar, one teaspoonful of cream tartar. Boil till crisp when dropped into water (do not stir).

After pouring up on the platters to cool, pour two teaspoonsful of vanilla over the top. Pull it as soon as it is cool enough to handle.