pour in well-greased pan


Two cups sugar,
Three-quarter cup milk,
One-half cup white corn sirup,
One-quarter teaspoon cream tartar.

Cook until mixture forms a firm ball when tried in cold water, or 245 degrees Fahrenheit on candy thermometer. Remove from fire, cool for five minutes, beat until creamy, then pour in well-greased pan to mold and cut into blocks before mixture is cold.