*  Exported from  MasterCook  *

                              Scots Tablets

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       lb           Sugar
   3       c            Cream
  
  Put into an enamelled saucepan 2 lb sugar and 3 cups 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.

  Cinnamon:

  Add a few drops of oil of cinnamon.

  Coconut:

  Add 4 oz coconut and boil for 2 minutes, then add a pinch of cream
  of tartar and remove from the fire. It should be vigorously stirred
  until quite creamy.

  Fig:

  Add a pinch of cream of tartar just before removing from the fire.
  Then stir in 4 oz finely chopped figs, previously washed and dried.

  Ginger:

  Add 2 ts ground ginger, dissolved in a little cold water, and some
  chopped preserved ginger, if desired.

  Lemon:

  Add 1 ts lemon extract.

  Orange:

  Add the grated zest and juice of an orange.

  Peppermint:

  Add a few drops of oil of peppermint.

  Vanilla:

  Add 1 ts vanilla extract.

  Walnut:

  Add 1/2 ts vanilla extract and 4 oz shelled and chopped walnuts.
 

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