The Toronto Cook Book

Three cups of brown sugar, one cup of molasses, one tablespoon of butter and one tablespoon of vinegar. Boil these ingredients until, when tested in cold water, a little of the mixture forms a hard ball. If you prefer the toffee to be brittle do not remove until the candy cracks when dropped in the water. Molasses Gems The above recipe for toffee may be used for these. After the candy has been pulled, flatten out and spread with any fruit jelly. Press the two edges and ends tightly together, pull out into a long, narrow strip, and cut with the shears into inch lengths. Almond Bars Take two pounds of light brown sugar and half cup of water, add a pinch of cream of tartar, and when the brandy begins to boil drop in slowly, stirring meanwhile, one pound of blanched almonds; cook until the nuts are a light golden brown, then turn the mixture into a buttered pan about an inch deep; when almost cold cut into bars. Cocoanut Balls Melt two cups of sugar in one cup of water. Then boil slowly without stirring about ten minutes, skimming off the scum which comes to the top. Drop a little slowly from a spoon and when a fine thread clings to it the candy is done. Take it from the fire, add a pinch of cream of tartar, and beat until it is thick enough to mould easily in the hands. Add grated cocoanut, form into balls, brush over with white of egg, roll in the cocoanut and set aside to harden. Cocoanut Candy Two cups granulated sugar, one cup water, one-half cup grated cocoanut. Let the sugar and water boil for six minutes. Stir in the cocoanut and let it boil one minute. Spread on sheets of waxed paper. The Toronto Cook Book Ribbons The above foundation may be used for these delicious candies also. Take equal parts of the cream and flavor with chocolate, vanilla, strawberry, coffee, lemon or anything desired. Cover pastry-board and rolling pin with confectioner's sugar, and quickly roll out each portion into a long layer about five inches wide. Put one flavor upon the other, press together and cut into strips with the scissors. — S.T. Fudge Take three squares of chocolate, three cups of sugar, one cup of milk or water, one teaspoonful of vanilla. Put all together except flavoring and cook until it forms a ball when dropped in cold water. Take from fire, add flavoring and beat well. Turn into greased pan and cut into squares before it hardens. Fudge Three ounces Baker's unsweetened chocolate, three cups sugar granulated, one and one-half cups of milk, one pinch cream of tartar, one half cup of butter, (good full half cup or more) vanilla flavoring. Put milk in a separate vessel, and let it get to boiling point. Melt chocolate in dish for making candy. Pour on a little boiling water, put milk on chocolate and stir until free of lumps, and let it come to a boil. Add sugar and cream of tartar, then stir until dissolved, before letting it boil. Boil until it forms a lump in cold water. ICE CREAMS AND SHERBETS All the ice cream recipes in this book have not only been used by Mrs. Powell personally, but many have been given her while on her travels through different parts of Canada. A number of them have also been contributed by some of her friends in Boston, the names of which are not appearing in the book,