The Toronto Cook Book

Put six cups of light brown sugar with three cups of water and cook without stirring until it will become brittle if a few drops are put into cold water. When you are sure that this stage is reached, add the finely grated peel of two lemons and one-half cup of butter; do not stir, but boil until the butter stage is again reached. Remember the admonition against stirring while cooking. Cool, stir and pull until nearly white, then cut into sticks and small pieces. Nut Toffee Take the pulled candy mixture before pulling and pour it into well-buttered pans. This makes plain toffee. Sprinkle with chopped nut meats for nut toffee, and when partly cool mark with a knife into squares for breaking apart. Fudge Stir constantly while boiling together, two cupfuls of granulated sugar, two-thirds of a cupful of milk, one bar of chocolate. When almost done add a small piece of butter. Take from fire, add a little vanilla flavoring, also nuts or cocoanut if desired, and stir until smooth. Pour into a buttered plate and check into squares. The Toronto Cook Book Various Sorts of Mints The simplest way to make these is to mix confectioner's sugar with the white of an egg until the mixture can be rolled out. Flavor a portion with lemon and tint with a speck of yellow coloring. Cut in rounds with the end of a pastry tube and lay on a paraffin paper to harden. Tint more of the paste with red color to make a delicate pink and flavor with wintergreen. Color a third portion faintly with green and flavor with vanilla and almond together, using three times as much vanilla as almonds. Maple Sugar Candy Break into small pieces one pound of maple sugar and melt. Then add half cup of milk and half cup of cream until when a little is dropped into cold water if forms a soft ball. Take from the fire and stir until it begins to cream. Pour into a buttered dish, mark into squares and break apart when cold. Molasses Kisses Boil together four cups of granulated sugar, one cup of molasses, one tablespoon of butter and one tablespoon of cream of tartar until a bit of the mixture dropped into cold water will harden. Turn the candy into a deep buttered basin. So soon as it cools enough to permit it cover the hands with confectioner's sugar and pull it into long narrow strips. Take the shears and cut the candy into inch lengths, wrapping each piece in paraffin paper. Candied Dates Two cupfuls of granulated sugar; one-half cup of water; pinch of cream of tartar; boil together until a little dropped into cold water will become brittle. Drop the dates into the mixture about half a dozen at a time. When they are well covered with the sugar, place on buttered plates to dry. Nuts and figs may also be candied in this way. Horehound Candy Steep one tablespoonful of horehound leaves in one cupful of boiling water. When the liquid becomes cold, strain and add one pound of granulated sugar and a teaspoonful of vinegar. Boil slowly, removing any scum that may come to the surface, but do not stir. Drop a little of the candy into cold water. When it becomes brittle pour the mixture into buttered tins. Candies Wintergreen Candy Boil hard for about three minutes two cups of granulated sugar and half cup of water; add one teaspoon of wintergreen flavoring, and beat until the candy begins to look white; then drop on buttered paper. Molasses Toffee