Cookery for every household

A good pinch cream of tartar or 1 tea-sp. lemon juice. Melt the butter in a strong saucepan, add the syrup and then the sugar. Stir until boiling, then add the cream of tartar or lemon juice, and continue to boil without stirring until the toffee will harden when tested in cold water. It will require from 10 to 15 minutes’ boiling. When ready, pour into an oiled tin, and set aside to cool. When set, break in pieces, and store in an air-tight tin box. 2924. Treacle Toffee 1 lb. brown cane sugar. 1 dessert-sp. vinegar or 1 lb. treacle. 1 tea-sp. vanilla. 1 oz. butter. Use black treacle, not golden syrup. Put it into a saucepan with the sugar and butter, and stand by the side of the fire until melted. Then stir until boiling, and stir until it breaks crisp when tested in cold water. Flavour with the vinegar or vanilla, pour out in an oiled tin, and break in pieces when cold. of the chocolate, and 3 oz. of butter instead of a J lb. The coffee and butter must not be added until the syrup has boiled to 245°, and after that the mixture must not be stirred. 2928. Vanilla Caramels £ lb. granulated sugar, | lb. brown sugar. 4 to 6 oz.- butter. 1 gill milk. 1 gill cream. 2 table-sps. glucose. I tea-sp. vanilla. Put the two sugars, milk, cream, and glucose into a saucepan and dissolve them carefully over the fire, stirring all the time. Then add the butter broken in pieces, and stir again over the fire until the “ hard ball ” stage is reached, or about 250° F. Pour out on a greased tin or between candy bars on a greased slab. When set, mark in squares or oblong-shaped pieces, and, when cold, break them apart and wrap in wax paper. 2925. Chocolate Caramels, 1 1 lb. loaf sugar. £ lb. butter. 1 lb. unsweetened chocolate. I lb. syrup. 1 gill thin cream. Vanilla essence. Grate or shred the chocolate, and put it into a saucepan with all the other ingredients. Melt slowly over the fire, and then boil to the “ crack,” or to 300° F., stirring almost constantly. When ready, pour out, and, when set, mark in squares. 2926. Chocolate Caramels, 2 1 lb. loaf sugar. 1 gill water or milk. 1 gill cream. | lb. butter. § lb. chocolate. 6 oz. glucose. Vanilla. Put the sugar, milk, and glucose into a saucepan, melt slowly and then boil to 245° F. Cut the chocolate into small pieces, and melt it in another saucepan without any water. This is best done in an earthenware saucepan in the oven, or by placing the saucepan inside another containing hot water. Add the butter to the chocolate, and, when quite melted, add these to the sugar, &c., and boil all together to 245° or 250°. The mixture must not be stirred after the chocolate is added, but must be boiled very carefully to prevent its burning. Flavour with vanilla, and pour out in a shallow oiled tin. Mark in squares with the back of a 2929. Walnut Molasses 1 lb. brown sugar. 1 gill water. A pinch cream of tartar. 2 oz. shelled and chopped walnuts. 1 oz. butter.