Toffee. Time—½ hour.
1 lb. brown sugar, ½ lb. butter, ½ gill water, 1 dessertspoonful vinegar (2 oz. almonds, if liked).
Melt the sugar and butter together, then add the water and vinegar, and stir over a slow fire, till a little of the mixture, poured into cold water, becomes quite crisp and hard. Blanch the almonds, cut them up, sprinkle them into the toffee at the last moment, then pour it on to well-greased dishes, mark it into squares, and cut up as soon as possible.