Tried favourites cookery book

Boil briskly for 2 minutes, add ½ lb. fresh butter and boil 10 minutes longer, when it should be brittle. Try with cold water, then pour on buttered dish, and when half cold mark into diamonds. Toffee (4). 1 lb. Sugar, 1 lb. Treacle or Syrup, i lb. Butter, a few Almonds, a little more than 2 tablespoonfuls Vinegarr. Boil over brisk fire for 20 minutes, stirring all the time. Almond Toffee. Make same way as plain toffee. Blanch 4 oz. almonds by throwing in salted boiling water for 2 minutes. Then halve, dip in cold water, dry in cloth, and add to toffee just before it is done. Everton Toffee. 1 lb. Castor Sugar, 1 teacup Water, i lb Butter, 6 drops Essence of Lemon. Put water and sugar in pan, beat butter to a cream, and when sugar is dissolved add butter, and stir over fire till it sets quickly, when a little is tried on a butter dish. Add essence of lemon, and pour on dish, marking in squares, when cool,. Butter Scotch. Same way, but with brown sugar and omitting the water. Flavour with ½ oz. powdered ginger. Fig- Toffee. 1 cup fine brown sugar and f cup water boiled together till a clear golden colour, but don’t stir it. Just before it is done add ¼ saltspoonful cream of tartar. Stir in, and take from fire. Have figs washed, dried, and split in strips. Arrange on buttered dish, pour toffee over, and mark in squares Russian Toffee (1). 3 lb. Brown Sugar, 2 ok. Salt Butter, 1 small tin Condensed Milk, i pint Sweet Milk, 1 tablespoonful Golden Syrup, 1 do. Essence of Vanilla, Warm Milk. Put all into pan except vanilla, and boil thirty minutes, then add vanilla. Test by dropping a little into cold water ] when done it will be crisp. Russian Toffee (2). , 1 lb. Brown Sugar, J lb. Fresh Butter, 2 tablespoonfuls Syrup. Bring sugar, butter, and syiaip to boil, then add 1 tin Swiss Milk and boil 20 minutes. Swiss Milk Toffee. Rinse a clean enamelled saucepan with cold water, and leave a teaspoonful in. Add 2 oz. of butter, 1½ tablespoonfuls of golden syrup, and 1 lb. of white moist sugar. When these fire melted stir in one 4½d tin of Swiss milk. Boil for exactly 20 minutes. Lift from the fire and stir in 2 teaspoonfuls of vanilla essence. Pour on to a buttered dish, and score when cool. Turkish Delight. 1 oz. Cox's Gelatine, f teaspoonful Tartaric Acid, 2 breakfastcupful Castor Sugar, i teacupful Cold Water, | cupful Boiling Water, 1 teaspoonful Essence Vanilla, juice of a Lemon, and a little Carmine to colour. Soak gelatine in cold water 2 hours. Put sugar in boiling water. Boil 7 minutes with tartaric acid. Add lemon and pour over gelatine. Stir well ; add essence. Pour in prepared plates. Vanilla Lozenges. ½ lb. coarse sugar put in pan with 1 oz. water and a few drops essence of Vanilla. Stir over fire with wooden spoon till mixture is liquid and on the point of simmering. Take ofi fire, stir a few minutes longer, and drop it on slightly oiled baking sheets. When the drops get cold, remove them with the point of a sharp knife. GOOD COOKS USE AS A SOUP THICKENER. Also for BARLEY WATER, BLANCEVIANGES, &c. GRUEL SHOULD BE MADE FROM It is much nicer than Gruel made from the ordinary Oatmeal. The above have a reputation of over 80 Years. Keen, Robinson & Co., Lid., LONDON. MISCELLANEOUS. Brown Crumbs. (For Pheasants and Game.)