Chafing dish possibilities

Melt three-fourths tablespoon butter, and add three-fourths cup each molasses and brown sugar. Heat to boiling point, add one-eighth teaspoon cream-of-tartar, then boil twelve minutes, stirring occasionally to prevent burning. Extinguish flame, add three-fourths teaspoon lemon extract, and beat until the mixture is creamy. Pour into a buttered pan, cool, and mark in squares. Peanut Drops Make same as Lemon Taffy, substituting vanilla for lemon extract, and adding one-half cup peanuts, shelled and separated in halves. Drop by spoonfuls on buttered paper. Maple Walnuts Break three-fourths pound soft maple sugar in pieces. Put in blazer with three tablespoons boiling water and one-half cup thin cream. Heat to boiling point and boil fifteen minutes. Extinguish flame, add one-half cup English walnut meat, broken in pieces, and beat until the mixture is creamy. Pour into a buttered pan, cool, and mark in squares. Candies Sultana Caramels Melt three tablespoons butter, add three tablespoons molasses, one-third cup milk, and one and one-half cups sugar. Heat to boiling point and boil eight minutes, stirring occasionally to prevent burning. Add four tablespoons prepared cocoa or one and one-half squares unsweetened chocolate, and stir until chocolate is melted; then boil seven minutes. Extinguish flame, add one-third cup English walnut meat broken in pieces, one and one-half tablespoons Sultana raisins, and one-half teaspoon vanilla. Beat until the mixture is creamy, pour into a buttered pan, cool, and mark in squares. Praulines Heat one cup powdered sugar, one-half cup maple syrup, and one-fourth cup cream to boiling point, and boil until a soft ball may be formed when mixture is tried in cold water. Extinguish flame, and beat until the mixture is creamy. Add one cup pecan meat, cut in pieces, and drop from tip of spoon in small piles, on buttered paper. Peppermints Put one-half cup water and one and one-half cups sugar in blazer, and stir constantly until Chafing Dish Possibilities sugar is dissolved. Boil ten minutes. Beat until mixture begins to thicken, and add six drops oil of peppermint. Drop from tip of spoon on buttered paper, working rapidly. Should mixture become too stiff to drop, add a small quantity of boiling water. Checkermints Make same as Peppermints, adding oil of wintergreen instead of oil of peppermint. Butter Taffy Boil together one and one-half cups light brown sugar, three tablespoons molasses, one and one-half tablespoons each vinegar and hot water, and one-half teaspoon salt. Cook until brittle when tried in cold water. Add three tablespoons butter, cook one minute, and add one teaspoon vanilla. Pour into a buttered pan, cool, and mark in squares. Peanut Nougat Put one and one-half cups sugar in blazer, and stir constantly until melted. Extinguish flame, add one cup peanut meat, chopped and sprinkled with salt. Pour into a hot buttered pan, that mixture may spread easily. Cool slightly, and mark in squares Candies Nut Bar Cover the bottom of a buttered shallow pan with one and one-third cups nut meat, broken in pieces. Melt one and one-half cups sugar and pour over the nut meat. Cool slightly, and mark in bars. French Nougat