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Butterscotch Hard Candy

This recipe for butterscotch candy is taken from “The White House Cook Book” by Hugo Ziemann, Steward of the White House, and Mrs. F. L. Gillette, a celebrated 19th-century cookbook author, published by The Saalfield Publishing Company, New York, in 1913.

Ingredients:

3 cups sugar
½ cup water
½ cup vinegar
1 tablespoon butter
½ teaspoon cream of tartar
1 teaspoon lemon juice

Directions:

1) Boil all ingredients in a large saucepan without stirring till it will snap and break. Pour into well-buttered biscuit tins, a quarter of an inch thick. Mark off into inch squares when partly cold.