Mrs. Gould’s Peanut Candy

Cook together in the shallow pan of the chafing dish
two cups of molasses,
one of brown sugar,
one cup of butter.
One tablespoon of lemon juice and
one-half teaspoon of salt.
While this is simmering in an interesting fashion, the fair cook helps the children to open the peanuts, of which there is a pint when shelled.
These nuts, divested of their skins, are laid thickly over buttered pans.
The boiling candy is tested in water every few seconds by the eager children, and when it cools and grows hard and crisp it is removed from the lamp instantly and poured over the nuts.
Just before it becomes perfectly hardened, so that it breaks crisply and evenly when quite cool, it is cut into small blocks or sticks.