INGREDIENTS

INSTRUCTIONS

2 lb sugar 3 c cream
Put into an enamelled saucepan two pounds of granulated sugar and three
teacupfuls of thin cream or milk. Bring it gradually to the boiling-point,
stirring all the time.  Let it boil a few minutes. Test as for toffee, but
do not boil it so high.  When it has reached the consistency of soft putty
when dropped in wold water (about 245 F.), remove the pan from the fire.
Add flavorings as below.  Now put the pan into a basin of cold water and
stir rapidly with a spoon. It soon begins to solidify round the edge, and
this must be scraped off repeatedly. Keep stirring until the mass is
sufficiently grained, and then pour it immediately on to a buttered slab.
If too highly grained, it will not pour out flat; if too thin, it will be
sticky. Only practice makes perfection. When sufficiently firm, mark into
bars with a knife, or cut into rounds with the lid of a circular tin.
Flavorings: Cinnamon.  Add a few drops of oil of cinnamon Coco-nut. Add
four ounces of coco-nut and boil for two minutes, then add a pinch of cream
of tartar and remove from the fire. It should be vigorously stirred till
quite creamy. Fig. Add a pinch of cream of tartar just before removing from
the fire. Then stir in four ounces of finely chopped figs, previously
washed and dried. Ginger. Add Two teaspoonfuls of ground ginger, dissolved
in a little cold water, and (if liked) some chopped preserved ginger.
Lemon.  Add a small teaspoonful of essense of lemon Orange. Add the grated
rind and juice of an orange Peppermint. Add a few drops of oil of
peppermint Vanilla.  Add a small tsp. of essence of vanilla. Walnut. Add
half a tsp. of essence of vanilla, and four ounces of shelled and chopped
walnuts.

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