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Peanut Candy

Dissolve two pounds of sugar and one saltspoonful of cream of tartar in two gills of cold water; then set it over a moderate fire and cook till brittle, adding and stirring in about one-half ounce of butter. Shell some peanuts, and rub off as much of the inner skin as possible. Put a layer of them two deep at the bottom of some well-buttered tins, and when the candy is ready, pour it over and leave till cold. Then cut it or break it into pieces of a convenient size.