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Toffee

Melt three ounces of fresh butter in a small brass saucepan over a clear, bright fire. As soon as it is dissolved, stir into it one pound of good brown sugar, and keep stirring until it is done enough. In order to ascertain when this point is reached, let a cup of cold water be placed close at hand, and keep dropping a little of the toffee into it. When the toffee thus dropped hardens immediately, and breaks between the teeth without sticking to them, it is done, and must be poured out at once or it will burn. The flavour of this toffee may be pleasantly varied by stirring into it a tea-spoonful of slightly moistened powdered ginger, or the grated rind of a small lemon. Pour the toffee upon a buttered dish, and put it in a cool place to set. Time to boil, fifteen to twenty-five minutes. Probable cost, this quantity, 8d.