Required: Half a pound of butter.

One and a half pounds of Demerara sugar. Three-quarters of a pound of golden syrup. A teaspoonful of lemon-juice.

Put the butter into a clean pan, and let it melt. Next add the sugar, golden syrup, lemon-juice, and a teaspoonful of water. Boil steadily, stirring well.

When it is seen to be thickening have ready a cup of clean cold water. Let a few drops of the toffee drop into the water; let them remain for about four seconds, then lift a piece out and see if it snaps off quite crisply when broken. If not, continue to boil until it does.

When cooked enough pour out on buttered plates or tins, and let it remain till cold. The fire must not be too fierce and the toffee must be kept well stirred.

Cost, Is. Id.