fire. To make velvet molasses candy, take one cup of molasses, three 
cups sugar, one cup boiling water, three tablespoons vinegar, one-halt 
teaspoon cream tartar, one-half cup melted butter, one-fourth teaspoon 
soda. Pour first four ingredients in kettle placed over front of range. 
As soon as boiling point is reached, add cream 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 buttered pan and pull same as molasses candy. While pulling, 
add one tablespoon vanilla, one-half teaspoon lemon extract, or a few 
drops oil of peppermint or wintergreen. 
ICE CREAM CANDY, 
Three cups sugar, one-fourth teaspoon cream tartar, one-half cup boil¬ 
ing water, one-fourth 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 
toward the center. As soon as it can be handled, pull until white and 
glossy. While pulling, flavor as desired, or add melted chocolate. Cut 
in sticks or small pieces. 
VINEGAR CANDY, 
Two cups sugar, one-half cup vinegar, two tablespoons butter. Put 
butter into kettle; when melted, add sugar and vinegar. Stir until sugar 
is dissolved, afterward 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. 
PEPPERMINT DROPS. 
Three cups sugar, one cup water, six drops oil of peppermint. Boil 
ten minutes; beat until cool and drop on marble slab. Milk can be 
used instead of water, but boil longer. 
SALTED ALMONDS. 
Blanch the almonds and sprinkle with salt while damp. Melt a 
small lump of butter in a baking pan; pour the nuts into the pan and 
toast in a quick oven. 
CORRECT CUP OF COFFEE. 
HOW TO MAKE A PERFECT CUP IS AN ART 
KNOWN TO FEW. 
How to make a perfect cup of coffee is an art, which in ancient 
times, if coffee had been known, then, would have been thought to be 
a gift of the gods. . f 
The chef at one of the big New York hotels, who is noted for the 
excellence of the coffee he brews, gives this “secret” of his success: 
“ Good coffee,” he says, “and good blends are necessary in all 
cases where a good cup of coffee is expected. 
“Java gives the best satisfaction. The term ‘blend refers to the 
district from which the article comes—not to the grade. Even the best 
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