EVERTON TAFFY.
12 lbs. White Sugar.
2 lbs. Dark Sugar.
2 lbs. Fresh Butter.
½ oz. Cream of Tartar.
2 quarts Water.
Lemon Flavoring.
Process.—Melt the sugar in the water, add the cream of tartar and boil the whole to the degree of 300; lift the pan on the side of the fire put in the butter in small pieces, place the pan again on the fire and let it boil through; add the lemon and give it time to mix in, then pour out contents into frame, or on pouring plate to cut up into bars. Everton taffy and butter scotch are similar, except in color; same remarks as to quality will apply in both cases; if the fire is very fierce, do not put the pan down flat on it after adding butter; nurse it gently to prevent burning; little fresh coke shaken over the fire would assist.