Cream Candy
1/2 cupful water 2 cupfuls brown sugar 3 tablespoonfuls Crisco, melted 1 teaspoonful orange extract 1/4 teaspoonful salt Dissolve sugar in water in saucepan over fire, and boil until it spins a heavy thread, add Crisco and salt and boil until it forms a soft ball when tested in cold water, or 240 degree F. Remove pan from fire, add orange extract, allow to stand five minutes, then stir until the syrup begins to "grain." Pour quickly into wet tin. When half cold, mark into squares; leave till following day in a cool place; then break up. Keep in airtight tins. Sufficient for twenty small squares.