The farm cook & rule book

Stir the ingredients together and cook until the soft or hard crack stage is reached. Chewing taffy is cooked to the soft crack stage and hard taffy to the hard crack. Pour on a buttered platter. When cool, pull with the tips of the fingers. Cut in pieces with scissors. Sugar Taffy 2 cupfuls sugar - % cupful vinegar 2 tablespoonfuls butter Combine the ingredients and boil until the soft or hard crack stage is reached. Stir while cooking until the sugar is dissolved. Turn on a buttered platter to cool. When cold enough to handle, pull until porous and white. Cut in pieces with scissors. Butter Scotch 1 cupful sugar 1 tablespoonful vinegar 4 tablespoonfuls molasses 2 tablespoonfuls boiling water % cupful butter Stir the ingredients together and cook without stirring, to the hard crack stage. Turn into a buttered tin. When partly cool, mark in squares, or break into pieces wdth the handle of a knife when the candy is cold. Divinity Delicious 1^ cupfuls brown sugar 1 egg white % cupful corn syrup 1 teaspoonful vanilla % cupful boiling water 1 cupful nut meats CANDIES AXD CONFECTIONS 59 Cook syrup, sugar and water to 240 degrees Fahrenheit or until the syrup forms a rather firm soft ball when dropped in cold water. Pour a part of this on the stiffly beaten egg white, beating constantly. Return the rest of the syrup to the stove and cook to 260 degrees F. or to the soft crack stage. Pour this on the egg white mixture slowly, beating all the time. Add the vanilla and nuts. When the mixture begins to thicken so it cannot be beaten, pour it into a pan lined with oiled paper. When nearly cold, remove from the pan and cut in squares. Fairyland Fondant 2y2 pounds sugar ^4 teaspoonful cream of tartar 1^ cupfuls water flavoring Cook the sugar and water together slowly, stirring constantly until the sugar is dissolved. Then bring quickly to the boiling point, add cream of tartar and cease stirring. Boil until the syrup forms a rather firm soft ball when dropped in cold water. Then wipe the sides of the pan with a fork, having the tines wrapped with a moistened cloth. Pour the candy quickly on a moistened platter ; the platter should be rinsed in cold water and not dried. Do not let the syrup drain from the pan but pour quickly. Cool until the mixture is lukewarm. Then stir with a knife until it is creamy and white. Form into a large ball with the hands, place in an earthen jar or crock and cover with a dampened cloth. It may be left overnight or molded right away. When ready to mold the candy, rub some powdered sugar on the hands so the work may be done quickly. Work any desired flavoring, such as vanilla, lemon, orange, clove, peppermint and wintergreen into the fondant, color with a vegetable coloring if white candy is not desired, and mold in small pieces. Nut meats, candied fruits, dates or raisins may be used as centers. Mints Melt some of the fondant over hot water, flavor with a few drops of oil of peppermint, wintergreen, cinnamon, clove or orange and color delicately if desired. Drop from a spoon on to oiled paper. These mints may be dipped in chocolate when cold. Bonbons