The Toronto Cook Book

Put into a porcelain lined kettle two cups of light brown sugar and one cupful of thick cream; cook until it hardens ^when dropped by water; spread a pan with nut meats, stir the candy until it stiffens slightly and pour over the nuts. The Toronto Cook Book Popcorn Crisp Have ready a big panful of corn just popped, taking care all the hard kernels are sifted out. Pour over the corn the hot toffee, then work lightly until all the kernels slightly adhere to each other. Do not attempt to mould it into balls, as it is less light and delicate in that way. Serve Thanksgiving Day with cider, nuts and apples. Maple Fudge Break into small pieces a pound of maple sugar; stir this into a cup of milk and cook until a little dropped in cold water seems brittle; beat hard until it begins to granulate, then turn into a buttered pan; as it cools mark in squares. Maple Fudge Boil together one pound of maple sugar broken in bits and one cup of milk or cream; when it reaches the brittle stage add one cupful of hickory, butternut or pecan meats; stir in lightly and pour on buttered tins or greased paper to cool. Chocolate Fudge Beat three cups of granulated sugar and a half cup of butter together, add one-quarter cake of chocolate, grated or broken in small bits, and one cup of cream or rich milk; mix thoroughly before placing on the fire; cook about twenty minutes or until it hairs, stirring constantly; remove from the stove and beat rapidly for three or four minutes, until it begins to look "sugary," then pour into well buttered tins and cut into squares while warm. Butterscotch Put two cups of granulated sugar, two tablespoons of water and a heaping tablespoon of butter into a saucepan; also a teaspoon of flavoring, using either lemon or vanilla. Cook until -the brittle stage is reached, then pour into well buttered pans, cool and mark for cutting. Chocolate Caramels Put three cups light brown sugar, one cup of thin cream, a heaping tablespoon of butter, a pinch of soda and a half-cup of broken chocolate into a saucepan and cook slowly until thick. Add a pinch of soda and turn into a buttered pan; mark in squares. Candies Cream Cherries Make a round ball of French cream, cut a small piece of citron to look like cherry stem and put the ball on one end. Put one-half of a candied cherry on each side of the cream ball near stem. Cream Dates Remove stones from large dates. Roll French cream in long strips, which put into dates where stones were. Press together, roll in granulated sugar and stand aside to harden. Nut Candy Bars One cup molasses one cup sugar (granulated), one teaspoon butter. Boil until it is brittle when dropped into cold water. Remove from fire and add one teaspoon dry cooking soda, one teaspoon vanilla and one cup chopped nuts. Cool in tin and cut in bars or squares. FRENCH AND FRUIT CREAMS French Cream Break into bowl white of egg, add equal amount of water, stir into it confectioners' sugar and mould into shape. Then set aside to dry on plates of waxed paper. Fruit Cream Seeded raisins, fig, citron or currants chopped fine, may be mixed with French cream before all the sugar is added. Press into cake an inch thick and cut into cubes. Chopped nuts are very nice. English walnuts with cream between, too. Divinity Fudge