BUTTER-SCOTCH SQUARES.
5 pounds light brown sugar,
2 pounds glucose,
Water to dissolve same.
Cook to 280°; then add
¼ pound butter,
Teaspoonful salt.
Stir and cook to 290°; set off and add oil of lemon, and pour between iron bars on greased slab and mark with caramel cutter; when cold break up and put in jars or pans.