Cookery for every household

Put the sugar, water, and cream of tartar into a lined saucepan and boil to 270° F., removing any scum that may rise. Pour this out on a marble slab, and sprinkle over it a few drops of peppermint. Great care must be taken not to flavour too strongly. Fold over and over with a wooden spatula, and when cool enough pull out with the hands until quite white and firm and in the shape of a long roll. Cut in pieces with a strong pair of scissors. i lb. brown sugar. J lb. white sugar. £ lb. butter. 2919. Russian Toffee, 1 1 gill cream. 1 gill golden syrup. Vanilla flavouring. First dissolve the butter in a lined saucepan or sugar boiler, then add the other ingredients, and flavour nicely with vanilla. Boil all together until the toffee feels crisp when tested in a little cold water. It must be stirred all the time, and when ready it will draw away from the sides of the pan. Pour the toffee into a well-greased shallow tin. Mark it across in squares, and, when nearly cold, cut in pieces with a very sharp knife. Wrap the pieces in waxed paper. Note. — Three or four ounces of grated chocolate may be added if wished. 2920. Russian Toffee, 2 1 lb. granulated sugar. 2 table-sps. water. £ lb. butter. Vanilla flavouring. 1 gill cream. Use either brown or white cane sugar for this. Melt the butter first in a saucepan, then add the sugar and water, and stir over the fire until boiling. Now add the cream and boil again, stirring all the time, until the mixture thickens and hardens when a little is tested in cold water. Then remove the saucepan from the fire, add about a tea-spoonful of vanilla essence, and, when the mixture has ceased to boil, pour it into a greased shallow tin. When nearly set, mark it in squares with a knife, and, when cold, break in pieces, and store in a tin box. Note. — A few chopped or shredded nuts may be added at the last if wished. Probable cost. Is. | lb. granulated sugar. | lb. butter. | gill milk or cream. 1 table-sp. red currant 2921. Russian Toffee, 3 jelly. 1 tea-sp. grated chocolate. Vanilla. Put the butter into a saucepan and let it melt over the fire, then add ail the other ingredients except the vanilla. Bring very carefully to the boil, stirring all the time, then continue to stir, and allow the toffee to boil until it thickens and begins to draw away from the sides of the saucepan, about 15 minutes. When ready, remove the saucepan from the fire, add the vanilla, and pour out quickly on an oiled tin. When set, mark across with a knife into small square or oblong shaped pieces, and, when cold, break apart and wrap in wax paper. 2922. Syrup Candy 1 lb. granulated sugar. 1 gill water. A pinch of cream of tartar. A pinch of tartaric acid. 1 table-sp. golden syrup. Put the sugar, water, and cream of tartar into a saucepan and boil them to 270° (see Sugar Boiling, p. 597). Then pour out quickly on a well-oiled slab, and put the golden syrup and tartaric acid in the middle. Fold the candy over and over with a wooden spatula, and, when cool enough, pull out with the hands, then double and pull again. Do this as rapidly as possible until the candy becomes light in colour, and becomes too hard to work any longer. Then cut in pieces with a pair of scissors. 2923. Syrup Toffee 1 lb. brown moist sugar. 2 oz. butter. 2 tab. -sps. golden syrup.