1 quart good molasses.
½ cup vinegar.
1 cup sugar.
Butter the size of an egg.
1 teaspoonful saleratus.
Dissolve the sugar in the vinegar, mix with the molasses, and boil,
stirring frequently, until it hardens when dropped from the spoon into
cold water; then stir in the butter and soda, the latter dissolved in
hot water. Flavor to your taste, give one hard final stir, and pour
into buttered dishes. As it cools, cut into squares for “taffy,” or,
while soft enough to handle, pull white into sticks, using only the
buttered tips of your fingers for that purpose.