The Toronto Cook Book

Two cups white sugar, one-half cup corn syrup, one-half cup water; boil until it hairs and then pour into beaten whites of two eggs. Chocolate Caramels One cup molasses, one cup sugar, half cup milk, half cake chocolate. Mix chocolate and milk to a smooth paste. Boil all together twenty minutes; when nearly done, add a piece of butter size of an egg. Flavor with vanilla. The Toronto Cook Book Lemon Candy Two cups white sugar, one cup water; half cup vinegar. Boil quickly. Flavor before pouring from the pan with lemon. Molasses Candy Three cups molasses, one cup sugar, a little butter, a little vinegar, pinch of soda, put in just before you pour from pan. Butter Toffee Two cups sugar, half cup water, two teaspoons vinegar, butter size of half an egg. Everton Toffee One cup molasses, one cup sugar, three quarters cup of butter. Boil not quite as long as for molasses candy. Pour on buttered plates. Chocolate Nut Candy Put one cup of sugar and two tablespoons of water in a saucepan, stir to dissolve, then cook ten minutes without stirring. Test by dipping in a cold fork and if threads will spin and drop from the tines, the syrup has reached the "soft ball" stage. Set it aside to cool and when you can hold a finger in it without burning, beat until white and creamy. Add four squares of chocolate that have been broken and melted over hot water. Set the saucepan in another until the mixture is thick and glossy. Dip unbroken walnut meats in the mixture, using a fine skewer, When enough have been dipped, use the remainder for chocolate creams. Peanut Brittle Put one pint of shelled peanuts, measured after they are shelled and the brown skins removed, into a pan in a slow oven where they will heat through but not burn ; when hot, roll them over with a rolling pin to break in coarse pieces and return to the oven to keep warm; meantime put two cups of New Orleans molasses in a saucepan with one cup of sugar; stir and boil until brittle when tested in cold water; then add one tablespoonful of butter and boil again; add the peanuts, stir a moment, pour into buttered tins and when cold break into irregular pieces. Candies Mexican Candy Put into saucepan two cups of brown sugar and a half cup of milk and cook gently until a little put into cold water can be rolled into a ball; stir constantly while boiling, as it scorches easily; when it reaches the proper stage, which will be in about eight minutes, add two tablespoonfuls of butter, and as soon as melted take from the fire; beat until the mixture seems slightly granulated and stir in a pound of English walnuts that have been shelled and broken into bits ; beat hard and pour in buttered tins. Chocolate Creams Cook one cup of sugar and three tablespoons of creamy milk for ten minutes, test for the ball stage. If a drop of the syrup put into cold water can be worked into a soft ball it is ready to cool partly, and then beat until creamy. Add vanilla flavoring to the taste and mould into little balls. Dip in the chocolate and lay on oiled paper to dry. Pulled Candy