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Good Brown Butter-scotch








C Sugar, three pounds; Water, one and
one-fourth pint; Cream Tartar, one full pipe dissolved in one cup Cider
Vinegar; Molasses, one-half pint; Butter, eight ounces (no flavor). Add
all except the Vinegar, Cream Tartar and Butter. Boil to medium ball,
then add the Cream Tartar in the Vinegar and Butter. Stir all the time
carefully. Boil to light snap finish as before in cheap Butter-Scotch.





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