Lemon Taffy
Put into a porcelain-lined preserving kettle three pounds of the best loaf sugar, and pour on it a pint and a half of very clear water. When it has entirely dissolved, set it over the fire, and add a table spoonful of fine cider vinegar to assist in clearing it as it boils. Boil and skim it well, and when no more scum rises add the juice of four large lemons or oranges. Let it boil till it will boil no longer, stirring it well. When done transfer it to square tin pans, that have been made very clean and bright, and that are slightly greased with sweet oil. Set the taffy away to cool, first marking it with a knife, while soft. Mark it in straight lines the broad or crossway of the pans. If marked lengthways, the pieces will be too long. When the taffy is cold, cut it according to the lines, in regular slips, like cocoa-nut candy. It is for a handsome supper party. Serve it up in glass dishes.
Orange taffy is made in the same manner. These candies should be kept in tin boxes.
Cocoa-nut Candy—Is made in the manner of taffy, using finely grated cocoa-nut, instead of lemon or orange.