Butter Scotch

Two cups of molasses, one cup of sugar, three-quarters cup of butter. Put all the ingredients into a saucepan and boil, stirring constantly, until it will snap (not too sharply) when chilled in ice water. This will require about fifteen minutes. When done pour into a buttered pan and when partly cool, mark in desired shape. When cold, finish cutting and wrap each piece in confectioners' waxed paper.

Pulled Sugar Taffy

One cup of brown sugar, one-eighth cup each of vinegar and water, one level tablespoon of butter, one-half teaspoon of vanilla or any extract preferred.

Put into a sauce pan the water, vinegar and sugar, stir until it begins to bubble, then boil without stirring until it reaches the soft ball degree, or until it spins a thread. Add the butter and cook until brittle when dropped into ice water. Pour onto a well greased pie tin, do not scrape the saucepan. When cool enough to handle, add flavoring and pull until light colored and stiff. Cut into one-inch pieces.