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Molasses Candy

Take equal quantities brown sugar and Orleans molasses (or all molasses may be used), and one table-spoon sharp vinegar, and when it begins to boil skim well and strain, return to the kettle and continue boiling until it becomes brittle if dipped in cold water, then pour on a greased platter. When cool enough, begin to throw up the edges and work, by pulling until bright and glistening like gold; flour the hands occasionally, draw into stick size, rolling to keep round, until pulled out and cold. With a greased knife press nearly through them at proper lengths, and they will easily snap; flavor just before pouring out to cool. --Sterling Robinson.