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Everton Taffy, with White Sugar.
Put loaf sugar, 1 lb., into a brass pan (any sauce-pan will do) with a cup of water; beat 1/4 lb. of butter to a cream; when the sugar is dissolved add the butter, and keep stirring the mixture over the fire until it sets, when a little is poured on a buttered dish. Just as it is done add 6 drops of essence of lemon. Butter a tin, pour on the mixture, 1/4 to 1/2 inch thick, and when cool it will easily separate from the dish. Mark off in squares, if you wish it to break easily.
Remarks. —-If this was not called Everton taffy, after its first maker, I
should consider it butter scotch, but under its new name, it will taste all the sweeter.
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