Cassell's dictionary of cookery

Toffee. — Melt three ounces of fresh butter in a small brass saucepan over a clear, bright fire. As soon as it is dissolved, stir into it one pound of good brown sugar, and keep stirring until it is done enough. In order to ascertain when this point is reached, let a cup of cold water be placed close at hand, and keep dropping a little of the toffee into it. When the toffee thus dropped hardens immediately, and breaks between the teeth without sticking to them it is done, and must be poured out at once or it will burn. The flavour of this toffee may be pleasantly varied by stirring into it a teaspoonful of slightly moistened powdered ginger, or the grated rind of a small lemon. Pour the toffee upon a buttered dish, and put it in a cool place to set. Time to boil, fifteen to twentyfive minutes. Probable cost, this quantity, 8d. Toffee, Almond.— Melt five ounces of fresh butter in a small brass saucepan over a clear fire, and when it is dissolved stir into it a pound of good brown sugar, and let the mixture boil for a quarter of an hour. Have ready prepared two ounces of sweet almonds, blanched, halved, and dried. Throw them into the toffee, and let it boil after they are added until it hardens instantly when dropped into cold water, and breaks between the teeth without sticking to them. When this point is reached, turn the toffee out immediately or it will burn. Pour it upon buttered dishes. Or blanch an ounce of sweet almonds, divide them into strips, and dry them thoroughly in a cool oven or before the fire. Boil a pound of sugar in half a pint of water till it is dissolved, then throw in an ounce of butter. Boil the toffee until it hardens instantly when dropped into cold water. Pour it on a buttered dish or oiled slab, and add the sliced almonds after the toffee is poured upon the dish. When nearly cold, mark it out in squares with the back of a knife. Time, fifteen to thirty minutes. Toffee, Almond (another way). — See Almond Toffy. Toffee, Everton {see Everton Toffee). Tomato. — The tomato or love apple is a fruit much valued in cookery for sauces, soups, gravies, and ketchup. It is about the size of a potato. It comes into season in August, and continues until frost sets in. It possesses a very peculiar flavour, and when liked at all is generally very highly esteemed. It is said to be good for indigestion and dyspepsia. The large tomatoes are the best for stewing and for sauces, and the small ones for pickling. TOMATOES. Tomato (au Gratin). — Cut half a dozen tomatoes in halves, remove the pips, and fill the inside with a mixture of bread-crumbs, pepper, and salt, in due proportions. Place a smaU piece of butter on each half tomato, and lay them then close together in a weU-buttered tin. Bake in a slow oven for about half an hour, then serve. They may be eaten hot or cold. Tomato Beef. — Take three pounds of lean beef, cut it in small strips, lay it in the stewpan with seven or eight nice ripe tomatoes, a little water, and one finely-chopped onion. Stew slowly for one hour and a half. Add salt, pepper, cloves, and just before dishing, a piece of butter as large as an egg, and half a giU of ketchup.