The Toronto Cook Book

One ounce of sheet gelatine; break and soak for two hours in half a cup of cold water one pound of white sugar; put sugar in granite dish with half a cup of cold water. When it comes to boiling point add gelatine. Boil for twenty minutes; just before taking from stove add the juice of one lemon and grated rind and juice of one orange. Pour into a pan which has been standing in cold water. When firm roll in icing sugar and cut in squares. Brazilian Candy Take five cups white sugar, one cup golden syrup, one cup of water, whites of four eggs, one cup nuts. Put sugar, syrup and water in a saucepan and stir over fire until sugar dissolves. Beat whites until stiff. Boil the mixture without stirring for three or four minutes, then remove one cup and beat into egg whites. Boil the rest until brittle, then pour in a thin stream into egg mixture and beat until foamy; add flavoring and nuts and pour in greased pan. Candy Snow Boil one cup brown sugar, half cup of milk, small piece of butter together till it threads. Beat white of one egg stiff and fold the syrup into it and beat until creamy. French Drops Two cups brown sugar, half cup cold water, three-quarters teaspoon salt, white of one egg. Boil sugar, water and salt together until if forms soft ball when dropped in cold water. Do not stir after sugar is dissolved. Beat whites of egg stiff and pour the syrup on to the egg in a thin stream, beating constantly. This should be beaten stiff enough to keep its shape. Drop in small balls on buttered plates or oiled paper. Candies Kisses Beat the whites of three fresh eggs to a stiff froth; mix with it five spoons of the finest white sugar; flavor with lemon. Have ready a nice pan, buttered, in which lay white paper; drop them on it with a teaspoon, and sift white sugar over them. Bake in a slow oven half an hour. Coffee Caramels Delicious coffee caramels can be made by boiling together two cups granulated sugar and half a cup of coffee, made strong and black, for five minutes. Add to it one cup cream and continue the boiling until it strings when dropped from the spoon, or until it is almost brittle when dropped in cold water. Pour the mixture on a platter that has been previously buttered. When cool, cut into squares. Butter Toffee Two cups light brown sugar, four teaspoons molasses, two tablespoons water, quarter cup butter. Boil until brittle in water; pour into pans to cool. Butterscotch Put two cups brown sugar, a cup water and two tablespoons vinegar on to cook; boil ten minutes, watching that it does not run over; add two tablespoons butter and continue cooking until a little dropped in a glass of water is brittle; pour into well buttered pans, and when cold break into irregular pieces. It may be flavored with vanilla or lemon if desired, but most people prefer it plain. Molasses Toffee Pour into a deep, kettle, two large cups of the . best molasses, one cup granulated sugar, two tablespoons vinegar and two level tablespoons butter. Cook until the mixture threads when dropped in water. Then pour half of it into well buttered pans and as it cools mark the squares. From the other half you can make. Vassar Fudge