Page:The Boston cooking-school cook book.djvu/618

538 Put first four ingredients in kettle placed over front. of range. As soon as boiling-point is reached, add cream of tartar. Boil until, when tried in cold water, mixture will become brittle. Stir constantly during last part of cooking When nearly done, add butter and soda. Pour into a but- tered pan and pull same as Molasses Candy. While pulling, add one teaspoon vanilla, one-half teaspoon lemon extract, few drops oil of peppermint, or few drops oil of wintergreen.

2 cups molasses 2 tablespoons butter 1 cup sugar 14 teaspoon cream of tartar lg cup boiling water 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.

2 cups sugar 1g cup vinegar 2 tablespoons butter

Put butter into kettle ; when melted, add sugar and vinegar. Stir until sugar is Cissolved, 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.

3 cups sugar 1g cup boiling water 4g teaspoon cream of tartar 1g tablespoon vinegar —