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Peppermint Creams

One pound granulated sugar, one-quarter cup boiling water, one-quarter teaspoon cream tartar. Pour water on sugar and moisten thoroughly; set on stove and boil five minutes after it begins to boil, but do not stir, jar or move pan while boiling; at the close of the five minutes add cream tartar, take from stove, add peppermint flavoring to suit taste, and stir until it becomes creamy, then drop with spoon on oil paper. As it becomes too thick to drop, put back on stove, adding a very little water, and stir until creamy again. Vary this by using lemon, wintergreen or any preferred flavoring.

— Mrs. Charles E. Willard