English Butter-Scotch

Ingredients

• Three pounds of granulated sugar
• 1 1/4 pounds of butter
• 1/2 teaspoon of cream of tartar
• 1 teaspoon of extract of lemon

Method

1. 1

   Dissolve the sugar in cold water, then add the butter and cream of tartar and boil without stirring until it cracks when dropped into cold water.

2. 2

   Remove from the fire, add lemon extract and pour into well-buttered tins.

3. 3

   When nearly cold, mark out in squares.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 77. The excerpt below is the record exactly as published.

14 teaspoon of cream of tartar, 2 ounces of butter, soda. Mix the sugar, vinegar, water and molasses together, bring to boiling point and add the cream of tartar. Stir constantly while boiling. When it forms a ball in cold water, add the butter and a pinch of soda. Pour on buttered plates, and when cool pull until white. BUTTER-SCOTCH. One cup of brown sugar, i/o cup of water, butter size of walnut, 1 teaspoon of vinegar. Boil all the ingredients to- gether until a little will harden in cold water (about twenty minutes). Then pour into buttered tins and mark in squares. POPCORN BALLS. One pint of molasses, 6 quarts of popped corn, 1 cup of nuts. Pop as much corn as desired, carefully removing all hard grains. To each 6 quarts of popped corn, allow 1 pint of molasses and 1 cup of shelled nuts. Boil the molasses until it forms a soft ball when dropped in cold water. Have the popcorn and nuts in a large bowl. Pour boiling syrup over them, tossing with a spoon to mix them thoroughly. When cool enough to handle, shape in firm balls. The nuts may be omitted if desired, as popped corn alone treated in this way makes delicious balls. FRUIT PASTE. One cup of raisins, 1 cup of dates, 1 cup of figs, 2 cups CANDIES 171 of mixed nuts, confectioners' sugar. Put the raisins, dates, figs and nuts through a food chopper twice. Mix with enough confectioners' sugar to make a dough sufficiently firm to roll on a board sprinkled with more confectioners' sugar. Knead as you would bread. Then roll out % inch thick and cut into squares. Cover with the sugar and lay away in tin boxes lined with waxed paper. PANOCHE. One cup of sweet milk, 3 cups of brown sugar, 1 teaspoon of butter, 2 cups of chopped nuts, 1 teaspoon of vanilla. Put the milk and sugar over the fire in a saucepan and boil until a little dropped in cold water forms a ball. Add the butter, take from the fire and add the vanilla and nuts, beating the mixture very hard. Turn into buttered pans and mark off into squares. PULL-CANDY. Two cups sugar, enough boiling water to cover, 1 table- spoon vinegar. Cook slowly until it scorches slightly. Pour on buttered dish and pull immediately. — Mrs. A. O. Houston. GLACE NUTS. One pound sugar, ten grains cream of tartar, i/o cup water ; stir until dissolved. Boil until when dropped in cold water it will be clear and brittle. Stand saucepan in hot water and drop nuts in one at a time. Take out at once and put on oiled paper to harden. ENGLISH BUTTER-SCOTCH. Three pounds of granulated sugar, 1*4 pounds of butter, % teaspoon of cream of tartar, 1 teaspoon of extract of lemon

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