Soak 1 oz gum tragacanth (bought at drug store) in 1 cup cold water about 2 4 hours, and then rub through a fine wire sieve. Knead in enough confectioner's sugar so the mass can be handled, and add flavoring and coloring as preferred. Roll thin on a smooth board dredged with confectioner's sugar, cut in small squares or fancy shapes, and roll in granulated sugar. Plain Molasses Candy Put 3 tablesp butter in a small granite-ware kettle, place over fire, and when melted, add 2 cups molasses and % cup sugar, stirring until sugar is dissolved. Boil steadily until, when a little is dropped in cold water, the candy will become brittle. Stir constantly, to prevent burning and boiling over. Just before removing from the fire, add 1 tablesp vinegar✪ Plain Molasses Candy, and pour the mixture on a well-buttered pie plate. When cool enough to handle, pull until the candy is porous and light colored, using the hands, well buttered, but be careful to handle the candy lightly, between fingers and thumbs. Squeez- ing between the hands would spoil it. Cut in small pieces with a sharp knife, and arrange on buttered plates to cool. Velvet Molasses Candy Put over the fire, in a granite-ware kettle, 1 cup molasses, 3 cups sugar, 1 cup boiling water, and 3 tablesp vinegar. When it reaches the boiling point, add i/^ teasp cream of tartar, and boil until, when a little is dropped in cold water,, it will become brittle. Stir constantly, and when nearly done, add V2 cup melted butter and i/4 teasp soda. Pour on a but- tered pie plate, and when cool enough to handle, pull, same as directed in recipe for plain molasses candy, working in, while pulling 1 teasp vanilla and i/^ teasp lemon extract✪ Velvet Molasses Candy, or a few drops of peppermint or oil of wintergreen. Sugar Candy Put 2 tablesp butter in a granite-ware kettle, and when melted add 2 cups sugar and V2 cup vinegar. ✪ Sugar Candy Stir until sugar is dissolved, and boil until when a little of the mixture is drop- ped in cold water it will become brittle. Pour on a buttered pie plate, and pull, the same as molasses candy. Cream Candy Into an agate-ware kettle put 3 cups sugar, i^ cup boiling water, V2 tablesp vinegar, and ^A teasp cream of tartar. Stir until the sugar is dissolved, then boil without stirring until it will brittle when a little is dropped in cold water. Pour on a buttered plate, and as soon as it can be handled, pull until 210 FARM AND HOME COOK BOOK white and glossy, meanwhile working in any desired flavor — ■ lemon, orange or vanilla extract, or a few drops of oil of win- tergreen or sassafras, or peppermint. Cut in small pieces and lay on a buttered plate to cool. Old-Fashioned Butter Scotch Boil together until it will brittle, 1 cup sugar, i/4 cup molas- ses, 1/2 cup butter, 2 tablesp boiling water, and 1 tablesp vine- gar, then pour on a buttered plate, and before it hardens, mark in squares with a knife. If liked, a little vanilla ex- tract or cinnamon may be added, after removing from fire. Plain Butter Taffy Boil until it brittles, 2 cups brown sugar, i/4 cup molasses, 2 tablesp each vinegar and water, and % teasp salt. When nearly done add i/4 cup butter, and after removing from fire, 2 teasp vanilla extract✪ Plain Butter Taffy. Pour on a buttered plate, and before it hardens, mark in squares with a knife. Horehound Taffy

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Soak 1 oz gum tragacanth (bought at drug store) in 1 cup cold water about 2 4 hours, and then rub through a fine wire sieve. Knead in enough confectioner's sugar so the mass can be handled, and add flavoring and coloring as preferred. Roll thin on a smooth board dredged with confectioner's sugar, cut in small squares or fancy shapes, and roll in granulated sugar. Plain Molasses Candy Put 3 tablesp butter in a small granite-ware kettle, place over fire, and when melted, add 2 cups molasses and % cup sugar, stirring until sugar is dissolved. Boil steadily until, when a little is dropped in cold water, the candy will become brittle. Stir constantly, to prevent burning and boiling over. Just before removing from the fire, add 1 tablesp vinegar, and pour the mixture on a well-buttered pie plate. When cool enough to handle, pull until the candy is porous and light colored, using the hands, well buttered, but be careful to handle the candy lightly, between fingers and thumbs. Squeez- ing between the hands would spoil it. Cut in small pieces with a sharp knife, and arrange on buttered plates to cool. Velvet Molasses Candy Put over the fire, in a granite-ware kettle, 1 cup molasses, 3 cups sugar, 1 cup boiling water, and 3 tablesp vinegar. When it reaches the boiling point, add i/^ teasp cream of tartar, and boil until, when a little is dropped in cold water,, it will become brittle. Stir constantly, and when nearly done, add V2 cup melted butter and i/4 teasp soda. Pour on a but- tered pie plate, and when cool enough to handle, pull, same as directed in recipe for plain molasses candy, working in, while pulling 1 teasp vanilla and i/^ teasp lemon extract, or a few drops of peppermint or oil of wintergreen. Sugar Candy Put 2 tablesp butter in a granite-ware kettle, and when melted add 2 cups sugar and V2 cup vinegar. Stir until sugar is dissolved, and boil until when a little of the mixture is drop- ped in cold water it will become brittle. Pour on a buttered pie plate, and pull, the same as molasses candy. Cream Candy Into an agate-ware kettle put 3 cups sugar, i^ cup boiling water, V2 tablesp vinegar, and ^A teasp cream of tartar. Stir until the sugar is dissolved, then boil without stirring until it will brittle when a little is dropped in cold water. Pour on a buttered plate, and as soon as it can be handled, pull until 210 FARM AND HOME COOK BOOK white and glossy, meanwhile working in any desired flavor — ■ lemon, orange or vanilla extract, or a few drops of oil of win- tergreen or sassafras, or peppermint. Cut in small pieces and lay on a buttered plate to cool. Old-Fashioned Butter Scotch Boil together until it will brittle, 1 cup sugar, i/4 cup molas- ses, 1/2 cup butter, 2 tablesp boiling water, and 1 tablesp vine- gar, then pour on a buttered plate, and before it hardens, mark in squares with a knife. If liked, a little vanilla ex- tract or cinnamon may be added, after removing from fire. Plain Butter Taffy Boil until it brittles, 2 cups brown sugar, i/4 cup molasses, 2 tablesp each vinegar and water, and % teasp salt. When nearly done add i/4 cup butter, and after removing from fire, 2 teasp vanilla extract. Pour on a buttered plate, and before it hardens, mark in squares with a knife. Horehound Taffy

Farm and home cook book and housekeeper's assistant