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Treacle Toffee

Rub the saucepan with butter, and pour in as much treacle as may be wanted. Let it boil gently until a small portion will break between the teeth after being thrown into cold water. When the toffee has reached this point it should be taken at once off the fire, or it will very quickly acquire a burnt taste. Pour it upon a buttered dish, and when it is cool roll it into sticks, and fold it in clean white paper. The toffee may, if liked, be flavoured with essence of peppermint, or almond, or lemon flavouring; and it is said that treacle toffee with a little cayenne pepper thrown into it is an excellent cure for a cough.