Cookery for every household

Grate or shred the chocolate, and put it into a saucepan with the sugar, butter, and milk. Heat slowly over the fire, stirring all the time, until the ingredients are melted. Then simmer, stirring occasionally, until the mixture registers 240°, or, when tested in cold water, -will form a soft ball. Then remove the saucepan from the fire, stir in the nuts, and flavour with vanilla essence. Continue the stirring until the mixture thickens, then pour it into an oiled tin or between oiled bars on a slab. Mark it in squares with the back of a knife, or with a caramel cutter, and cut in pieces when cold. Note. — The mixture may be made richer by using partly cream instead of milk. 2914. Fudge, 2 1 lb. granulated sugar. 1 gill honey. 1 gill water. A pinch cream of tartar. 2 whites of egg. Flavouring. J lb. shelled walnuts. Put the honey, water, and sugar into a saucepan, and stir them carefully over the fire until dissolved. Then add the cream of tartar, and boil to 254° F. Beat the whites to a stiff froth in a basin, pour the hot mixture gradually on to them, and continue the beating until thick. Add the walnuts, chopped and toasted, flavour with orange-flower water or vanilla, and spread out on an oiled or buttered tin. Mark in squares when set. 2915. Ginger Toffee 2 lbs. brown cane sugar. 1 large tea-sp. ground | cup white vinegar. ginger. 1 oz. butter. Put the sugar and ginger into a saucepan, mix them together, and add the butter and vinegar. Stand the saucepan by the side of the fire until the sugar melts, then bring to the boil, and boil until the toffee breaks crisp when tested in cold water. Pour out in an oiled tin, and break in pieces when cold. 2916. Lemon Toffee, 1 | lb. white sugar. § tea-cupful water. | lb. brown sugar. Rind and juice £ lemon. 2 oz. butter. Grate the rind of £ a lemon, and put it on a plate with the butter. Strain the juice into a saucepan, add the two kinds of sugar and the water, and stand the saucepan by the side of the fire until the sugar is melted. Then bring to the boil, stirring occasionally. When boiling, put the lid on the saucepan, and boil covered for a minute or two, so that the steam may wash the sides of the saucepan. Then remove the lid, and boil without stirring to 300° F., or until crisp when tested in cold water. Now draw the saucepan to the side of the fire, and add the butter with the lemon rind, a small piece at a time. When all is melted, give the toffee one more boil up, then pour out on an oiled tin and, when firm enough, mark across in square pieces. When cold, wrap in wax paper or store in a tin box. 2917. Lemon Toffee, 2 2 lbs. brown cane sugar. I Grated rind 1 lemon. | tea-cupful lemon juice. | 1 oz. butter. Put all the ingredients into a saucepan, and let them stand by the side of the fire until the sugar is melted. Then bring to the boil, stirring all the time, and boil to 300° F., or until crisp when tested in cold water. Pour at once into a well-greased tin, when set, mark across in small squares, and when cold, break in pieces. Store in an air-tight tin, or wrap up in wax paper. 2918. Peppermint Cushions 1 lb. loaf sugar. | Essence of peppermint. 1 gill cf water. | A pinch cream of tartar.