Ingredients.—1 pint of treacle, 2 ozs. of brown sugar, 1 oz. of butter, ½ a gill of vinegar, ½ a teaspoonful of carbonate of soda, essence of almonds.
Method.—Place the sugar in a sugar-boiler or stewpan, pour on the vinegar, and when dissolved add the treacle and boil to the "large ball" degree. Remove the pan from the fire, add the soda dissolved in a little hot water, the butter, almond essence to taste, boil to the "little crack" degree, and pour into an oiled or buttered tin. When partially set, mark into bars or squares, and when quite firm break into sections.
Ingredients.—½ a lb. of icing sugar, 1 lb. of loaf sugar, 1 oz, of leaf gelatine, 2 ozs. of almonds or pistachios, 1 orange, 1 lemon, 1 tablespoonful of rum, 1 gill of water.
Method.—Put the gelatine to soak in cold water. Blanch the almonds or pistachios, and chop them coarsely. Remove the rinds of the orange and lemon in thin fine strips, place them in a copper sugar boiler or stewpan with the loaf sugar, water, and the strained juice of the orange and lemon. When boiling add the gelatine, simmer until dissolved, then strain into a basin and add the rum. Let the mixture remain until on the point of setting, then stir in the almonds or pistachios, and pour at once into a wetted round tin. When perfectly set turn the jelly out, cut it into 1-inch square pieces, and roll them in icing sugar.
Ingredients.—2 lbs. of golden syrup, 1 lb. of walnuts, 1 tablespoonful of glucose, a good pinch of carbonate of soda.
Method.—Blanch the walnuts, break them into small pieces or chop them coarsely, and dissolve the carbonate of soda in a small quantity of hot water. Bring the syrup slowly to boiling point, add the glucose and boil to the "little crack" degree. Now draw the stewpan aside, stir in the prepared walnuts and carbonate of soda, and at once pour on to an oiled or buttered tin. When sufficiently set, mark into sections, and when perfectly cold, divide and wrap each piece in wax paper.