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Lemon Caramel

Break half a pound of loaf sugar to pieces. Barely cover it with water, and boil it to the snap (see SUGAR BOILING); then keep stirring it until it becomes slightly coloured. Draw it near the side, and add six or seven drops of the essence of lemon--the quantity to be regulated by taste. Pour the mixture upon an oiled baking-sheet; mark it in squares with the back of a knife, and let it get quite cold. Time, about half an hour. Probable cost, 3d.