From The Modern Priscilla, December, 1915

3 cups powdered sugar
1 cup chopped nut meats
Whites of 2 eggs
1 teaspoon lemon extract

Add 1 cup of boiling water to the sugar, stir until sugar is dissolved, but no longer.

Place over burner and cook until it spins a thread when a little is poured from a spoon. Remove from the fire and after it has cooled a minute or two, add gradually to the stiffly beaten whites of the eggs.

Continue to beat until the mass is soft and creamy, yet of sufficient consistency to stand alone without spreading.

Add extract and nuts, chopped rather coarsely. Drop a spoonful at a time on buttered paper.

3 cups brown sugar
2 tablespoons vinegar
1/4 teaspoon salt
1 cup hot water
4 tablespoons butter
1 teaspoon vanilla
1/3 cup peanut butter

Put all the ingredients except the vanilla and peanut butter into a saucepan.  Stir until mixed, bring to a boiling point, and boil without stirring to 290 degrees, or until the candy becomes brittle when tried in cold water.  Remove from heat.  Add vanilla and peanut butter, pour into a buttered pan.  Cool slightly, and mark in squares.

2 cups sugar

2/3 cup milk

2 tablespoons corn syrup

2 tablespoons butter

3 ounces unsweetened chocolate, broken into small pieces

1 teaspoon vanilla

1.  Put sugar, milk, syrup, and chocolate in a saucepan.

2.  Stir until sugar is dissolved.

3.  Cook slowly until the temperature reaches 236 degrees or until the mixture forms a soft ball when a little is dropped into cold water.

4.  Remove from heat.

5.  Add butter.

6.  When cooled to lukewarm, add vanilla.  Beat until thick.

7.  Pour into a shallow greased pan.  Chill.  Cut into squares when firm.