The Toronto Cook Book

Let boil in a porcelain kettle for ten to fifteen minutes, without stirring, one pound granulated sugar and half a cup of water; at the end of that time test by taking a small portion upon the end of a spoon, dipping in cold water and breaking off quickly; when it is brittle, without being sticky, it is ready for use. Remove from the fire, add a tablespoon of lemon juice and stand in a bowl of hot water; immerse sections of oranges or white grapes which are perfectly dry and set aside to dry upon oiled paper in a warm, dry place. Dip almonds, walnuts or pecans in the same way. Chocolate Candy Half a cup grated chocolate, three cups granulated sugar, one tablespoon butter, salt and vanilla, one cup of hot water; boil and stir for ten minutes. Pour on dish and stir with knife until hard. Candies Fudge Three cups sugar, one cup milk, one tablespoon butter; when sugar is melted add four or five tablespoons of cocoa; stir and boil fifteen minutes. Take from fire; add one teaspoon vanilla; stir till creamy; pour on buttered plates and cut in squares. Vinegar Candy- Two cups sugar, half cup vinegar, butter size of a walnut, quarter teaspoon cream tartar; mix cream of tartar, sugar and vinegar all together; set on stove, don't stir. Just before done, put in butter; let it get cool and pull. Don't let it get too hard in the buttered pan. Cut with scissors after pulling. Peanut Brittle One pound white sugar, one quart peanuts; shell and remove the skins and chop finely. Sprinkle with a little salt. Put sugar on to heat in a saucepan. Stir constantly until melted to a syrup, then add the nuts and pour at once into a warm buttered tin. Mark into squares before it is hard. If desired, quarter of a teaspoon soda may be added before pouring into pan. Cocoa Fudge Use the rule for chocolate fudge, with the exception of using one-half cup of milk and one-half cup of cream instead of all milk. Add five tablespoons of good cocoa. Beat and flavor the same. Cocoanut Candy One pound white sugar, half a pound cocoanut, one cup milk; boil sugar and milk for ten minutes before putting cocoanut in, then boil for ten minutes longer. Beat well and pour half into a greased pan, then add a little pink coloring and pour that over the other. Cut into squares. Butterscotch Two pounds of brown sugar, one and a half cups water, one tablespoon vinegar, quarter pound butter. Put sugar, water and vinegar on to boil. Boil for ten minutes, then add the butter and boil to the hard crack stage. Pour into buttered pans and cool. The Toronto Cook Book Maple Cream Three cups brown sugar, three-quarters cup milk, butter size of a walnut; let boil until it forms a soft ball when dropped in cold water. Take off, add vanilla, and quarter pound of walnuts and beat stiff. Molasses Toffee One cup molasses, two cups of sugar, one tablespoon vinegar, a little butter and vanilla. Boil ten minutes. Turkish Delight