BUTTER SCOTCH.
8 lbs. White Sugar.
1 lb. Fresh Butter.
Lemon Flavoring.
¼ oz. Cream of Tartar.
1 quart Water.
Process.—Melt the sugar in the water by an occasional stir when the pan is on the fire, then add the cream of tartar and boil up to 300, lift the pan on to the side of the furnace and add butter in small pieces broken off by the hand; slip the pan on the fire again, adding the lemon flavoring; let it boil through so that all the butter is boiled in then pour into frames; when partly cold mark with cutter into small squares; when cold divide the squares; wrap each in wax-paper; sold generally in one cent packages.
N.B.—There is good butter scotch and better butter scotch, but no bad butter scotch; this quality may be improved by the addition of a large proportion of butter: some makers would put 2 lbs. or even 3 lbs. to this quantity, but that would be regulated by the class of trade and the size squares. These frames are made to hold 144 squares; a boil this size will make each square weigh about 1 oz., but any weight of square may be arranged by the adding or deducting from the boil.