Cookery for every household

1 lb. light brown sugar. 4 to 6 oz. butter. J lb. syrup. 1 table-sp. water. 1 tea-sp. glucose or a pinch cream of tartar. | tea-sp. vanilla. | tea-sp. lemon essence. First melt the butter in a saucepan, then put in the syrup, sugar, and water, and dissolve them slowly by the side of the fire. Bring to the boil, stirring all the time, add the cream of tartar or glucose, and boil to 300° or until the toffee breaks crisp when tested in cold water. Flavour to taste, and pour it on to an oiled or buttered tin. When set, mark in squares, and break in pieces when cold. If this has to be kept for any time, wrap it in wax paper, and store in a tin box. 2910. Candy Sticks 1 lb. granulated sugar. Flavouring and colour- 1 gill water. ing. £ lb. glucose. Melt the sugar in the water, then add the glucose, and stir until dissolved. Boil to 300° F., according to General Directions for Boiling Sugar on p. 597. Then pour the syrup on to a marble slab, and flavour and colour to taste. Fold over and over with a wooden spatula, and, when cool enough, pull out with the hands, double, and pull again, continuing this until the candy is too hard to work longer. The last pulling out should be made rather thin. Cut in sticks and keep in an air-tight tin or glass bottle. Quite a variety of candy sticks may be made by changing the colour and flavour, such as ginger or cinnamon essence flavouring and yellow colouring, strawberry or raspberry flavouring and pink colouring, peppermint flavouring and green colouring ; or, when one becomes expert at making the candy, two different colours may be pulled out together, and this gives a very pretty effect. Note. — If a large quantity of candy is made it should be pulled over a hook fixed to the wall. 2911. Chelsea Toffee 2 lbs. granulated sugar. £ lb. butter. 1 tea -cupful water. 1 tin Swiss milk. 2 tea-sps. vanilla essence 2 or 3 drops of carmine. Melt the butter in a saucepan, put in the sugar and water, and bring to the boil. Boil a few minutes, and then add the Swiss milk. Now stir constantly and boil about £ hour longer, or until the toffee reaches 255° F. Remove from the fire, add the vanilla and carmine, and pour out on an oiled tin. When set, mark in squares, and cut in pieces when cold. Note. — A few chopped nuts may be added to the mixture if wished. 2912. Everton Toffee lib. coarse brown sugar. 3 oz. butter. 1£ gills water. Pinch of cream of tartar. Flavouring to taste. Put the sugar and water into a saucepan, and melt slowly over the fire. Add the cream of tartar, and boil to the hard ball, or about 260°. Then remove the saucepan from the fire and add the butter, a small piece at a time, and a few drops of vanilla or other flavouring. Return to the fire and boil again until the mixture reaches 300°, or feels hard when tested in cold water. Pour out on a well-oiled tin, and when partly set, mark across in convenient* sized pieces. When quite cold, break up the toffee, and wrap it in wax paper, and, if it is to be kept for any length of time, wrap it in tinfoil paper as well. Probable cost, 7 d. 2913. Fudge, 1 1 lb. granulated sugar. | pt. milk. 2 oz. unsweetened chocolate. 1 oz. butter. 1 cupful chopped nuts. Vanilla essence.