Professor Walter's Recipes of Yesteryear

Caramel Filling for Cake ~ 1899

One pound brown sugar, 1/2 cup cream or not quite 1/2 cup milk, lump of butter size of small egg. Boil five minutes; flavor to taste with vanilla.

Christmas Candy ~ 1909

Take one pint of water, butter as large as a coconut, and two pounds of loaf sugar. Boil until it hardens if dropped in water. Melt in boiling water one full teaspoonful of gum arabic and one scant teaspoonful of cream of tartar; add this to the sugar. Boil a minute longer and pour into a buttered pan, dropping into each a few drops of sassafras, peppermint, cloves, or lemon. Leave some in the kettle to color red with fruit color. When cool, pull until white and roll both the red and white together and cut in lengths. Lemon is also a good flavor. Shapes of all kinds can be made.