Butterscotch

No. 1

Put 2 cups brown sugar, 1/4-cup butter, and 1/2 cup water in frying pan, boil and stir until the spoon leaves a track in bottom of pan, or a few drops poured in cold water form a hard ball. Stir to prevent burning. Pour into butter tins 1/4 inch thick, and when cool, mark in squares.

No. 2

1-cup corn syrup
2 cups brown sugar
1/4 lb. butter
1/4 cup water
1-tablespoon vinegar
1-teaspoon vanilla

Boil until syrup strings, 288 to 290 degrees, pour into buttered tin. When hard, break into pieces.