Instructions: Put into an enameled 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 cold 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, andthen 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.

Coconut: Add four ounces of coconut 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 essence 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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