The Boston cooking-school cook book

molasses 2 tablespoons vinegar 2 tablespoons water ⅞ teaspoon salt ¼ cup butter 2 teaspoons vanilla Boil first five ingredients until, when tried in cold water mixture will become brittle. When nearly done, add butter, and just before turning into pan, vanilla. Cool, and mark in squares. Horehound Candy ¾ square inch pressed horehound 2 cups boiling water 3 cups sugar ½ teaspoon cream of tartar Pour boiling water over horehound which has been separated in pieces; let stand one minute, then strain through double cheese-cloth. Put into a granite kettle with remaining ingredients, and boil until, when tried in cold water, mixture will become brittle. Turn into a buttered pan, cool slightly, then mark in small squares. Small square packages of horehound may be bought for five cents. Chocolate Caramels 2½ tablespoons butter 2 cups molasses 1 cup brown sugar ½ cup milk 3 squares chocolate 1 teaspoon vanilla Put butter into kettle; when melted, add molasses, sugar, and milk. Stir until sugar is dissolved, and when boiling-point is reached, add chocolate, stirring constantly until chocolate is melted. Boil until, when tried in cold water, a firm ball may be formed in the fingers. Add vanilla just after taking from fire. Turn into a buttered pan, cool, and mark in small squares. Nut Chocolate Caramels To Chocolate Caramels add the meat from one pound English walnuts broken in pieces, or one-half pound almonds blanched and chopped. Rich Chocolate Caramels 2 tablespoons butter ½ cup milk ½ cup sugar 1 cup molasses 4 squares chocolate 1 cup walnut meats, broken in pieces 2 teaspoons vanilla Put butter in saucepan and when melted add milk, sugar and molasses. When boiling-point is reached add chocolate, and cook until brittle when tried in cold water, stirring occasionally to prevent mixture from adhering to pan. Remove from fire, beat three minutes, add nut meats and vanilla, and turn into a buttered pan. When cold cut in squares and wrap in paraffine paper. Peanut Nougat 1 lb. sugar 1 quart peanuts Shell, remove skins, and finely chop peanuts. Sprinkle with one-fourth teaspoon salt. Put sugar