Melt the butter in an iron spider, add molasses, water and sugar, and stir until sugar is dissolved. Stir occasionally until nearly done, and then constantly. Boil until brittle or until it forms a hard ball in cold water. Set on back of stove, stir well, add the soda, stir thoroughly, and pour into a well greased pan. When cool enough to handle, pull until light colored and porous. Work candy with finger tips and thumbs, do not squeeze in the hands. When it begins to harden, stretch to the desired thickness, cut in small pieces with large shears, turning the candy half way round after each incision, thus alternating the direction of the cut. Cool on buttered plates.
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