Melt together in a saucepan one cupful of maple sugar and one cupful of light brown sugar, four tablespoonfuls of butter, one teaspoonful of lemon juice and one tablespoonful of water. Boil to the hard crack stage, and drop on oiled paper in drops about the size of a nickel. When partly cool stick two of the drops together.
Take one cupful of sugar, one-half cupful of corn syrup and one-half glass of currant or any kind of jelly. Boil to the crack stage, add a teaspoonful of vanilla, almond or the kind of flavoring that goes best with the jelly used. Drop from a spoon on oiled or waxed paper, and when partly cool put two drops together.
Take two cupfuls of granulated sugar, one-half cupful white corn syrup, one-half cupful of water and a fourth teaspoonful of cream of tartar. Boil to the crack stage. Add one-half cupful of finely chopped candied cherries, and color a rose color with fruit or vegetable coloring. Let stand for a few moments until partly cool, then pour over the whites of two stiffly beaten eggs. Beat well and pour into a buttered mold. Cut into squares. One-half cupful of finely chopped almonds can be added if desired and flavored with one-half teaspoonful of almond extract.
Take one cupful of sugar and one cupful of golden corn syrup and one cupful of finely chopped raisins, and one-half cupful of water and boil to the crack stage. Add one-half teaspoonful of cinnamon and one teaspoonful of vanilla. Pour into buttered pans, and when partly cool, mark off into sticks about an inch across. Twist each stick until twice the original length and cut in two. Place on paraffine paper until cool.
Place in a saucepan two cupfuls of white sugar, one cupful of white corn syrup, and one-half cupful of water. Bring to a boil, then add one teaspoonful of glycerine and a fourth teaspoonful of cream of tartar. Boil to about 260 degrees or to a little more than the hard ball stage and not quite to the crack stage. Pour on a greased platter or a slab, and add a tablespoonful of vanilla. Dip your hands in corn-starch and as soon as it cools enough to be handled pull until it is white and waxy. If a hook is used you can make nicer and whiter taffy. Remove from hands or hook and lay on waxed paper, and when cold break up; or it can be cut into small pieces while still warm. In summer taffy should be wrapped in waxed paper, since it is liable to become very sticky.