Molasses Candy

Dissolve 1 cupful of sugar in 1/2 cupful of vinegar, mix with 1 quart of molasses, and boil, stirring often, until it hardens when dropped from a spoon into cold water; then stir in a piece of butter the size of an egg and 1 teaspoonful of saleratus, the latter dissolved in hot water. Flavor to your taste, give a hard final stir, and pour into buttered dishes. As it cools, cut into squares for "taffy," or, while soft enough to handle, pull white into sticks, using only the buttered tips of your fingers for that purpose.

Old-Fashioned Molasses Candy

Into a kettle holding 4 times the amount of molasses to be used, pour a convenient quantity of good New Orleans molasses. Boil over a slow fire half an hour, stirring all the time, and taking off the kettle if there is any danger of the contents running over. Do not let the candy burn. When a little dropped in cold water becomes quickly hard and brittle, add a teaspoonful of carbonate of soda, free from lumps, to every 2 quarts, stir quickly to mix, and pour on greased platters to cool. When sufficiently cool, pull back and forth, the hands being rubbed with butter to prevent the candy from sticking to them, until the candy is of a bright yellowish brown color. If you wish, flavor with vanilla or lemon.