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 degree F. Add vanilla and pour into Criscoed tin. Mark in squares when half cold, and break up when quite cold. Wrap in waxed paper.