Ice Cream Candy
3 cupfuls of sugar
1/4 teaspoonful of cream of tartar
1/2 cupful of water
Boil three cupfuls of sugar and a quarter of a teaspoonful of cream of tartar, and one half cupful of water together, but do not stir the syrup at all while boiling. Boil until when a littl drop is dropped into cold water it becomes brittle. Turn onto a large well buttered platter, or a marble slab that has been oiled. an-das it cools, fold the edges toward the center. As soon as it can be handled, pull it until it is white. Flavor to suit the taste.
THE ORIGINAL HISTORICAL ARTICLE PRESENTED AS IT WAS FOUND IN THIS HISTORICAL MAGAZINE OF THE UNITED STATES OF AMERICA
AMERICAN COOPERATIVE JOURNAL FEBRUARY 1922