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EVERTON TOFFEE (another way)

Get one pound of treacle, the same quantity of moist sugar, and half a pound of butter. Put them into a saucepan large enough to allow of fast boiling over a clear fire. Put in the butter first, and rub it well over the bottom of the saucepan; then add the treacle and sugar, stirring together gently with a knife. After the mixture has boiled for about ten minutes, ascertain if it is done in the following way. Have ready a basin of cold water, and drop a little of the toffee into it from the point of a knife. If it is sufficiently done, when you take it from the water it will be quite crisp. Now prepare a large shallow tin pan or dish, rubbed all over with butter to prevent its adhering, and into this pour the toffee from the saucepan to get cold, when it can be easily removed. To keep it good, it should be excluded from the air.