*  Exported from  MasterCook  *
                               SCOTS TABLETS
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 Serving Size  : 1    Preparation Time :0:00
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   Amount  Measure       Ingredient -- Preparation Method
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 *****  NONE  *****
   2 lb sugar
   3 c cream
   Put into an enamelled saucepan two pounds of
   granulated sugar and three teacupfuls of thin cream or
   milk.  Bring it gradually to the boiling-point,
   stirring all the time.  Let it boil a few minutes.
   Test as for toffee, but do not boil it so high.  When
   it has reached the consistency of soft putty when
   dropped in wold water (about 245 F.), remove the pan
   from the fire. Add flavorings as below.  Now put the
   pan into a basin of cold water and stir rapidly with a
   spoon.  It soon begins to solidify round the edge, and
   this must be scraped off repeatedly. Keep stirring
   until the mass is sufficiently grained, and then pour
   it immediately on to a buttered slab. If too highly
   grained, it will not pour out flat; if too thin, it
   will be sticky. Only practice makes perfection. When
   sufficiently firm, mark into bars with a knife, or cut
   into rounds with the lid of a circular tin.
   Flavorings: Cinnamon.  Add a few drops of oil of
   cinnamon Coco-nut. Add four ounces of coco-nut and
   boil for two minutes, then add a pinch of cream of
   tartar and remove from the fire. It should be
   vigorously stirred till quite creamy. Fig. Add a pinch
   of cream of tartar just before removing from the fire.
   Then stir in four ounces of finely chopped figs,
   previously washed and dried. Ginger. Add Two
   teaspoonfuls of ground ginger, dissolved in a little
   cold water, and (if liked) some chopped preserved
   ginger. Lemon.  Add a small teaspoonful of essense of
   lemon Orange. Add the grated rind and juice of an
   orange Peppermint. Add a few drops of oil of
   peppermint Vanilla.  Add a small tsp. of essence of
   vanilla. Walnut. Add half a tsp. of essence of
   vanilla, and four ounces of shelled and chopped
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