Maple Sugar Caramel
One pt. of cream, 1 lb. maple sugar. Break the sugar into small pieces, mix with the cream and cook until it sugars around the edge of kettle and hardens on ice. Stir constantly. Pour into flat tins, cut in squares. Chopped butternuts may be added.
Brown Sugar Candy
Two lbs. light brown sugar, 1 cup cream. Boil 20 minutes, stirring constantly. When nearly done drop in 1 lb. of finely cut nuts and flavor with 1 teaspoonful of vanilla. Pour in a buttered tin and when nearly cool cut in squares.
Molasses Candy
Two cups molasses, 1 cup brown or white sugar, butter the size of a small egg, 1 tablespoon of vinegar. When done (so it is hard when dropped in cold water) add 1 teaspoon soda.
White Sugar Candy
Four cups granulated sugar, 2 cups water, 2 tablespoons vinegar,
2 tablespoons melted butter, 2 teaspoons cream of tartar dissolved in water, 2 teaspoons vanilla or lemon extract, just before taking the candy from the fire. Boil until it strings when put into cold water, then cool and pull until white.
Nut Taffy
Two cups brown sugar, 1/2 cup water, butter the size of a walnut,
1 tablespoonful of vinegar to prevent sugaring, vanilla to taste. Do not stir. Try in water. When done put in buttered pan, the bottom of which is covered with nut meats.
Peppermint Wafers
Two cups sugar, 2/3 cup water, 1/3 teaspoon peppermint, or wintergreen. Cook till it hairs, then stir till thick enough to drop on buttered tins or paper.
Crystallized Fruit
To crystallize fruit make a boiling syrup of 2 parts sugar and 1 part water, scald the fruit in this form 1 to 5 minutes, according to size; roll in powdered sugar and place in sieve to dry. Nice to serve at luncheon as substitute for bon-bons.
Crystallized Flowers
Make a syrup of 1 cup of granulated sugar and 1/2 cup of water; cook this until it begins to boil; take it from the fire and turn into a saucer; when cold dip into it rose petals, violets or mint leaves. Cover with the syrup, then with granulated sugar and place on paper to dry.
Cream Dates
Take a small piece of fondant, roll it into an oblong piece and put into a date from which the stone has been removed.