Method.—Melt the butter in a stewpan, add the sugar, boil up slowly, stir and boil for a few minutes, and add 1 teaspoonful of lemon-juice, continue boiling to the "crack" degree, add the rest of the lemon-juice and a few drops of essence of lemon, and pour at once on to a buttered or oiled tin.
2349.—TOFFEE, RASPBERRY.
Ingredients.—1 lb. of sugar, 1 gill of cold water, a few drops of cochineal, a few drops of raspberry essence, a pinch of cream of tartar.
Method.—Dissolve the sugar in the water, then add the cream of tartar, bring to boiling point, skim carefully, and boil to the "large crack." Remove the stewpan from the fire, stir in the cochineal and raspberry essence, and pour into an oiled or buttered tin. Let it harden stiffly, then mark off into sections, and divide them when cold.
2350.—TOFFEE, RUSSIAN.
Ingredients.—¾ of a lb. of loaf sugar, ¾ of a pint of cream, flavouring essence.
Method.—Dissolve the sugar in the cream, stand the stewpan in a bain-marie or tin of boiling water, and stir and cook until the mixture thickens and leaves the sides of the pan. Remove from the fire, stir in the flavouring essence, pour on to oiled or buttered tins, and when cold cut into squares.
2351.—TOFFEE, RUSSIAN. (Another Method.)
Ingredients.—½ a lb. of loaf sugar, ¼ of a lb. of butter, ¼ of a pint of cream, 1 tablespoonful of red-currant jelly, vanilla or other flavouring essence.
Method.—Place the sugar, butter and cream in a stewpan, and stir by the side of the fire until the mixture thickens and leaves the sides of the pan clean. Flavour to taste, pour on to an oiled or buttered tin, and when cold, cut into squares.
2352.—TREACLE CANDY.
Ingredients.—1 pint of treacle, ¾ of a lb. of brown sugar, 2 ozs. of butter, 1 tablespoonful of vinegar, 1 teaspoonful of carbonate of soda.
Method.—Place the treacle, sugar, butter and vinegar in a large stewpan, boil until a few drops will harden immediately when dropped into cold water, then stir in the carbonate of soda, previously dissolved in a little hot water. Pour at once into an oiled or buttered tin, turn the edges in as they cool, and as soon as the whole can be handled pull it until white, draw it into sticks, and cut into short lengths.
