Everton Taffy
1 gill water
2 cupfuls brown sugar
4 tablespoonfuls Crisco
1 teaspoonful vanilla extract
Pinch cream of tartar
1/4 teaspoonful salt
Put sugar and water into saucepan; stir occasionally until it boils; then add cream of tartar. Put cover on pan and boil five minutes, add Crisco and salt and boil until, when tried in cold water it will snap, or 300° F. Add vanilla and pour into Criscoed tin. Mark in squares when half cold, and break up when quite cold. Wrap in waxed paper.