class="smcap">Process.—Proceed as directed for plain taffy. When the sugar reaches 305 degrees, add a few drops of saffron color; when it reaches 310 degrees, add a few drops of oil of lemon and pour out immediately into frames or tins; or if on pouring slab, mark out into bars or squares before it gets cold. The pouring slab should be level so that the sheet should be all the same thickness.

BUTTER SCOTCH.

8 lbs. White Sugar.
1 lb. Fresh Butter.
Lemon Flavoring.
¼ oz. Cream of Tartar.
1 quart Water.

Process.—Melt the sugar in the water by an occasional stir when the pan is on the fire, then add the cream of tartar and boil up to 300, lift the pan on to the side of the furnace and add butter in small pieces broken off by the hand; slip the pan on the fire again, adding the lemon flavoring; let it boil through so that all the butter is boiled in then pour into frames; when partly cold mark with cutter into small squares; when cold divide the squares; wrap each in wax-paper; sold generally in one cent packages.

N.B.—There is good butter scotch and better butter scotch, but no bad butter scotch; this quality may be improved by the addition of a large proportion of butter: some makers would put 2 lbs. or even 3 lbs. to this quantity, but that would be regulated by the class of trade and the size squares. These frames are made to hold 144 squares; a boil this size will make each square weigh about 1 oz., but any weight of square may be arranged by the adding or deducting from the boil.

EVERTON TAFFY.

12 lbs. White Sugar.
2 lbs. Dark Sugar.
2 lbs. Fresh Butter.
½ oz. Cream of Tartar.
2 quarts Water.
Lemon Flavoring.

Process.—Melt the sugar in the water, add the cream of tartar and boil the whole to the degree of 300; lift the pan on the side of the fire put in the butter in small pieces, place the pan again on the fire and let it boil through; add the lemon and give it time to mix in, then pour out contents into frame, or on pouring plate to cut up into bars. Everton taffy and butter scotch are similar, except in color; same remarks as to quality will apply in both cases; if the fire is very fierce, do not put the pan down flat on it after adding butter; nurse it gently to prevent burning; little fresh coke shaken over the fire would assist.

RASPBERRY TAFFY.

14 lbs. White Sugar.
½ oz. Cream of Tartar.
Raspberry Flavor.
2 quarts Water.
Brilliant Rose.

Process.—Bring the sugar and water to a boil, add the cream of tartar, put on the lid for ten minutes, then uncover and immerse the thermometer; continue to boil to 300; tinge a bright red with liquid, brilliant rose; add raspberry essence; pour out on frame or pouring plate and mark into bars or squares of convenient size; when cold the taffy is ready for packing and sale.

FIG TAFFY.

10 lbs Good Yellow Sugar.
2 lbs. Glucose.
3 lbs Figs Chopped Fine.
3 pints Water.

Process.—Boil the sugar, water and glucose to a weak crack, 295; lift the pan partly off the fire, putting a piece of iron under it to prevent it burning; add the figs, gently letting the whole thoroughly boil through and mix; pour in oiled tins or on slab, and mark into squares. When adding the figs let them drop through the fingers, not in a heap.

WALNUT TAFFY.

5 lbs. Brown Sugar.
5 lbs. Crystal Sugar.
2½ lbs. Glucose.
3 lbs. Walnuts.
2 quarts Water.
Lemon Flavoring.

Process.—Shell the walnuts, peel off the skin chop very fine. Boil the glucose, sugar and water as before directed to the degree of weak crack, 300. Lift the pan a little from the fire; add the prepared nuts by letting them run through the finger gently; let the whole boil through, then add a few drops of the oil of lemon; when thoroughly mixed in, pour out the boil and mark into bars before too cold. The flavor is improved by roasting the walnuts a little before putting in the boil.

PEANUT CANDY.

Boil to the crack, 1 quart best New Orleans Molasses, 1 lb. glucose and 1 quart water.

Prepare the meats by removing the thin reddish skin in which they are enveloped and fill a tray to about the depth of an inch. Pour over them the hot candy prepared as directed, stirring the meats till each one is covered. A little less candy should be used than will suffice to entirely cover the meats, though each separate one should be covered, the object being to use just enough of the candy to cause the meats to adhere firmly together, thus forming a large cake, which when nearly cold may be divided into squares or bars with a sharp knife.

Almonds and other nuts may be used in the same manner above described.

BARCELONA TAFFY.

5 lbs. Brown Sugar.
5 lbs. Crystal Sugar.
3 lbs. Barcelona Nuts.
2 lbs. Glucose.
2 quarts Water.
Lemon Flavoring.

Prepare the nuts by chopping them fine, boil the sugar, glucose and water to the degree 300. Remove the pan a little from the fire add the nuts carefully; when thoroughly boiled through and amalgamated, add a few drops of lemon and pour out contents into frame or on pouring plate and mark into bars.

COCOANUT TAFFY.

6 lbs. Granulated Sugar.
2 lbs. Desiccated Cocoanut Unsweetened.
4 lbs. Brown Sugar.
2 lbs. Glucose.
3 pints Water.
Lemon Flavoring.

Process.—Melt the sugars in the water, bring it to the boil, add the glucose and continue to boil to the degree 300; lift the pan a little way from the fire; let the desiccated cocoanut run gently in the boil; continue to boil until the lot is well mixed through; add a few drops of oil of lemon and pour out in frames; use the lemon cautiously, too much spoils the flavor.