The Boston cooking-school cook book

oil of wintergreen. Buttercups 2 cups molasses 1 cup sugar ½ cup boiling water 2 tablespoons butter ⅓ teaspoon cream of tartar Fondant flavored with vanilla Boil ingredients (except fondant) until, when tried in cold water, a firm ball may be formed in the fingers, not stirring until the last few minutes of cooking. Pour on a buttered platter, and when cool enough to handle, pull until light-colored. Shape on a floured board, having strip wide enough to enclose a roll of fondant one inch in diameter. Place fondant on candy, bring edges of candy together, and press firmly over fondant. With both hands pull candy into a long strip. Cut in small pieces; each piece will consist of fondant encircled with molasses candy. Care must be taken that candy is not cooked too long, as it should be soft rather than brittle. Vinegar Candy 2 cups sugar ½ cup vinegar 2 tablespoons butter Put butter into kettle; when melted, add sugar and vinegar. Stir until sugar is dissolved, afterwards occasionally. Boil until, when tried in cold water, mixture will become brittle. Turn on a buttered platter to cool. Pull, and cut same as Molasses Candy. Ice Cream Candy 3 cups sugar ¼ teaspoon cream of tartar ½ cup boiling water ½ tablespoon vinegar Boil ingredients together without stirring, until, when tried in cold water, mixture will become brittle. Turn on a well buttered platter to cool. As edges cool, fold towards centre. As soon as it can be handled, pull until white and glossy. While pulling, flavor as desired, using vanilla, orange extract, coffee extract, oil of sassafras, or melted chocolate. Cut in sticks or small pieces. Butter Scotch 1 cup sugar ¼ cup molasses 1 tablespoon vinegar 2 tablespoons boiling water ½ cup butter Boil ingredients together until, when tried in cold water, mixture will become brittle. Turn into a well buttered pan; when slightly cool, mark with a sharp-pointed knife in squares. This candy is much improved by cooking a small piece of vanilla bean with other ingredients. Butter Taffy 2 cups light brown sugar ¼ cup