2 cups granulated sugar
3/4 cup water

Boil until hard, add 1 teaspoon annis flavoring, and a little red vegetable coloring. Pour into buttered pan to harden. Care should be taken not to stir or jar candy after it is ready to pour into pan.

Two teacups white sugar, 1/2 teacup sweet cream or milk,
1 scant teaspoon butter; let boil 15 minutes and then stir in 1 cup grated fresh cocoanut, pour in pans and cut in squares when partly cool.

Two teacups white sugar, 1/2 teacup sweet cream or milk, 1 scant teaspoon butter; let boil 15 minutes and then stir in 1 cup grated fresh cocoanut, pour in pans and cut in squares when partly cool.

2 cups brown sugar
1 cup water
2 egg whites

Cook sugar and water until brittle in water then beat into stiffly beaten whites of eggs. Add nuts when almost done. Dip out with spoon on buttered plate.

1 envelope gelatine dissolved in
10 tablespoons water
2 cups granulated sugar boiled with
10 tablespoons water

When syrup threads add gelatine and leave until partially cool. Then add pinch of salt and beat with beater until too stiff, then beat with spoon, add flavoring and fruit, such as maraschino cherries, also nuts. Pour on dish thickly dusted with powdered sugar. Cut in squares and dust with
powdered sugar on all sides.

2 cups brown sugar
1 cup karo corn syrup
4 tablespoons water

Boil until it turns hard in cold water
In another pan boil

1 cup sugar with a little water until it strings.

Beat until stiff whites of 2 eggs and when syrup from sugar and water is ready beat whites into it. Now pour in first mixture. Beat until it is white and stiff. Add nuts if desired while beating. Pour on oiled platter.

2 cups powdered sugar
1 cup cream
1 cup blanched almonds, split in
halves
1/2 teaspoon vanilla

Boil sugar and cream until it makes a soft ball in water. Add the vanilla, then the almonds and beat until a paste is formed. Place on oiled platter and cut in squares when cooled, or roll into balls as preferred.

1 lb. sugar. Add
1/4 teaspoon cream tartar
1/2 pint cold Water
Boil rapidly without stirring 10 minutes. Drop a bit of the syrup in cold water and when it forms a soft creamy ball that does not stick to fingers it is ready to set aside to become luke warm. Now knead like bread until soft and creamy. Cover with damp cloth and keep in cool place. Renew cloth every few days. Will keep a long time. Can be used for chocolate creams, mints, nuts, figs, and dates.

2 cups sugar. Melt until liquid (do not burn) and pour over shelled peanuts.

2 cups granulated sugar
2 cups brown karo syrup

1 tablespoon vinegar Butter size of walnut, pinch salt Boil together until threads snap in water. Pour on buttered pan, and pull when sufficiently cool to handle.