Butter Scotch

Ingredients

• One cup of light brown sugar
• one-half cup of hot water
• a tablespoonful of butter
• a tablespoonful of vinegar

Method

1. 1

   Boil sugar, water, butter, and vinegar for about twenty minutes.

2. 2

   Test in cold water.

3. 3

   Flavor if desired, then pour onto buttered plates and mark into squares.

Nutrition per serving

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 70. The excerpt below is the record exactly as published.

tablespoonfuls of vinegar, five of melted butter, one of prepared mustard, one of sugar and two-thirds of a cup of cream. Put over the fire in a double boiler and cook until as thick as boiled custard. Set aside to cool ; season with salt and pepper, thin with lemon juice, mix with the tongue and other ingredients, and serve. Cream Salad Dressing. — Mix one-half each, salt and mustard, with one table- spoonful of sugar, add one beaten ^z%, two and one-half tablespoonfuls butter, and three-fourths cup sweet cream, add slowly one-fourth cup vinegar ; cook until it thick- ens, then strain and cool. riayonnaise Sauce — Mix in a two-quart bowl one even teaspoonful ground mustard , one of salt, and one and a half of vinegar, beat in the yolk of a raw ^%%- Then add very gradually a half pint of pure olive oil. Beating briskly all the time. The mixture will become a very thick batter. Flavor 424 with vinegar or fresh lemon juice. If cov- ered closely it will keep for weeks. If the dressing curdles, take another yoke of ^^^ and add to it the curdled mixture slowly, stirring constantly. Salad Dressing. — Yolks of three eggs, one tablespoonful sugar, a lump of butter size of a small ^^gz, a pinch each of salt, and cayenne pepper, one teaspoonful of pre- pared mustard. Stir all together, add one- half pint of vinegar, set over fire and stir constantly until it becomes about like custard. This will keep several days in a cool place. Very nice served with nice ripe tomatoes. Peel and cut out a little of the top with a teaspoon ; serve it on a let- tuce leaf with the salad dressing. Salad Dressing. — Yolks of three eggs, one teaspoonful mustard, one teaspoonful salt, a sprinkle of cayenne, two tablespoon- fuls of butter, one cup milk, or cream. Stir the above together. When well beaten pour over one-half cup of hot vinegar. Have ready the whites of three eggs, beaten stiff. Cook in double boiler, stirring all the time it is cooking, using an ^^^ beater to stir with. Cook until cream thickens, then bottle. If one bottle of good salad dressing is mixed with the above recipe, it is im- proved. Potato Salad. — Boil four or six pota- toes, cut in thin slices, pour the hot dressing over and let it stand until cold. Two table- spoons chopped celery may be mixed with the potatoes, and one teaspoon onion juice may be stirred into the dressing after it is cooked. Serve in the same manner as the meat salads. Sliced boiled beets are some times added. Tomato Salad. — Pour boiling water over four or six tomatoes, and let it stand a moment. Pour off, and add cold water, slip off the skins, slice, and set away to be- come cold. Serve with the cold dressing. If desired, the slices of tomatoes may be served on lettuce leaves. Tomato Catsup. — Take a peck of ripe tomatoes, cut each, and boil in a porcelain kettle until the juice is extracted and the pulp dissolved. Press through a colander, then through a hair sieve. Return to kettle ; THE MODEL COOK BOOK 57 season with an ounce each salt and mace, a tablespoonful each black and cayenne pepper, powdered cloves, and celery seed (in a thin bag), and same of ground mus- tard. Boil five hours, stirring frequently and in the last hour constantly. Let stand twelve hours in a stone jar in cellar. Add a pint of strong vinegar : take out the bag of celery seed, and bottle for use. Keep in a cool, dark place. Of the numerous catsups, this is the most useful for ordinary purposes. Cold Slaw. — Take a fresh, crisp cab- bage, and pull off the loose and torn leaves. Cut it into several pieces, and shave each piece into very thin strips. Strain the salad dressing, while hot, over the cabbage, mix it well, spread it out, and set it away to cool. When ready to serve, arrange in a neat mound in the centre of a clean dish. If the cabbage is wilted, soak it for an hour or more in cold, salted water. Lettuce 5alad. — Pick over the leaves carefully and see that they are whole, clean and free from insects. Wash them in cold water, and shake the leaves gently in a cloth to dry them. Arrange on a flat dish with the smaller leaves inside the larger, and serve, with the cold salad dressing on the table. Boil hard one-half dozen eggs. When cold chop fine with stalks and tender leaves of a root of celery, and a handful of green parsley. Pour over the mixture a sauce made b}" rubbing together a dessertspoonful of mustard w^ith the same quantity of salt and two spoonfuls of granulated sugar, into which beat well, five spoonfuls of olive oil and five of vinegar. Candies and Confections. Butter Scotch. — One cup of light brown sugar, one-half cup of hot water, a table- spoonful of butter, a tablespoonful of vin- egar ; boil about twenty minutes, testing in cold water ; when it begins to thicken it can be flavored by adding half a teaspoon- ful of lemon or vanilla if desired. Pour on buttered plates and mark into squares as it cools. Chocolate Caramels. — One and a half pound of brown sugar, one cup of cream, When wrap in one tablespoonful of butter,

Cook this with the app: pantry check, scaling, and the assistant.