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Everton Taffee

To make this favorite and wholesome candy, take 1½ pounds moist sugar, 3 ounces butter, 1½ teacups water, and 1 lemon. Boil the sugar, butter, water, and half the rind of the lemon together, and when done (which will be known by an adition of water without emery or sand. dropping into cold water, when it should be This is the quickest and truest way, making quite crisp) let it stand aside till the boiling the stone perfectly straight and occupying has ceased, and then stir in the juice of the from 5 to 10 minutes time. lemon. Butter a dish, and pour it in about inch in thickness. The fire must be quici., and the taffee stirred all the time. 6275. Το Make Plain Chocolate.

Roasted cocoa or chocolate beans or nuts are made into paste by trituration in a heated 6284. Το Make Cream Rise. Cream mortar; then poured into tin moulds and left cannot rise through a great depth of milk. till cold. In this form it is cake chocolate. Therefore, if milk is desired to retain its cream By grinding this is reduced to chocolate pow- for a time, it should be put into a deep narrow der. Sweetened and flavored chocolate is vessel; but if it be desired to free it almost made in this way: the sugar and aromatics completely of cream, it should be poured into being added during the trituration; the pro- a broad flat dish, not much exceeding one portions of these used for the various kinds of inch in depth.