OLD VIRGINIA MOLASSES TAFFY
Put a pint of New Orleans molasses over the fire in a saucepan and boil for twenty minutes. Stir in a quarter teaspoon of baking soda and boil fifteen minutes longer, or until a little, dropped into cold water, becomes brittle. This candy must be stirred contsantly while it is cooking or it will scorch. When it reaches the brittle stage, add a teaspoon of vinegar and a tablespoon of butter and pour into well-buttered pans. Mark into shape with a buttered knife after the candy begins to form and before it is really hard.
CREAM PEPPERMINT DROPS
Put a half cup of cold water and two cups of granulated sugar into a clean saucepan and boil slowly, without stirring, until it spins thread from the tip of a spoon dipped into it. Take from the stove, leave it untouched until it is about blood-warm, then stir steadily, always in one direction until the mixture begins to become creamy. Flavor to taste with essence of peppermint, adding this cautiously so as not to get the flavor too strong. Drop by the teaspoonful upon waxed paper, being careful not to put the drops so close together that they will run into each other. A candy dipper is even better for this purpose than a teaspoon.
