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This taffy candy, which proved an excellent seller, yielding large profits, she made as follows:

White sugar, 10 pounds; water, 3 pints; cream tartar, one teaspoonful, and when nearly cooked add one-fourth pound of butter. Add any kind of flavor preferred, by pouring it on while rolling. This candy should be cooked to the snapping point, but do not stir while cooking, or the sugar will granulate.