256 What Shall We Do Now?
chopped blanched almonds, candied cherries, nuts, etc. Pour this over the other cream, and cut in bars.
The corn has to be " popped " over a clear fire in a little iron basket with a long handle. The corn is put in the basket and shaken continually, and in time each grain pops suddenly and becomes a little irregular white ball. These can be eaten with salt, or rolled in a sweet syrup (coloured and flavoured as you like it best) made of it lb. of white sugar boiled for ten minutes with a very little water.
The Plainest Toffee
3 oz. butter. i lb. brown sugar.
Stir until done.
i lb. raw sugar. 2 small tablespoonfuls of treacle.
^ lb. butter. The juice of half a lemon.
Half a teaspoonful of powdered ginger.
Melt the butter in a saucepan, and then add the sugar, treacle, and ginger. Stir continually, adding a little lemon juice every now and then. Boil for ten minutes, and then test in cold water.
2 oz. of blanched and split almonds can be added to the above. The almonds should either be mixed with the toffee just before taking it off the fire, or else a well-buttered dish should be lined with them and the toffee poured over.
To blanch almonds, put them in a bowl or jam-pot and cover them with boiling water. Put a saucer over the bowl to keep the steam in, and leave for about three minutes. Then take out the almonds one by one and rub off their brown skins between your fingers.