TO MAKE EVERTON-TOFFEE

1 lb. of powdered loaf sugar J lb. of butter —

1 teacupful of water 6 drops of essence of lemon

Put the water and sugar into a brass pan, and beat the butter to a cream. When the sugar is dissolved,

add the butter, and keep stirring the mixture over the fire until it sets when a little is poured on to a buttered dish; and just before the toffee is done, add the essence of lemon. Butter a dish or tin, pour on it the mixture, and when cool, it will easily separate from the dish. Butter-Scotch, an excellent thing for coughs, is made with brown, instead of white sugar, omitting the water, and flavoured with | oz. of powdered ginger. It is made in the same manner as toffee.