14 lbs. White Sugar.
1/2 ounce Cream Tartar.
Saffron Coloring.
2 quarts Water.
Lemon Flavoring.
PROCESS.--Proceed as directed for plain taffy. When the sugar reaches
305 degrees, add a few drops of saffron color; when it reaches 310
degrees, add a few drops of oil of lemon and pour out immediately into
frames or tins; or if on pouring slab, mark out into bars or squares
before it gets cold. The pouring slab should be level so that the sheet
should be all the same thickness.