ul of water,
1/4 lb. of butter, 6 drops of essence of lemon.

_Mode_.--Put the water and sugar into a brass pan, and beat the 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 to a buttered dish; and just before the toffee is done, add
the essence of lemon. Butter a dish or tin, pour on it the mixture, and
when cool, it will easily separate from the dish. Butter-Scotch, an
excellent thing for coughs, is made with brown, instead of white sugar,
omitting the water, and flavoured with 1/2 oz. of powdered ginger. It is
made in the same manner as toffee.

_Time_.--18 to 35 minutes.

_Average cost_, 10d.

_Sufficient_ to make a lb. of toffee.

DESSERT DISHES.

[Illustration: DISH OF NUTS.]

[Illustration: BOX OF FRENCH PLUMS.]

[Illustration: DISH OF MIXED FRUIT.]

1598. The tazza, or dish with stem, the same as that shown in our
illustrations, is now the favourite shape for dessert-dishes. The fruit
can be arranged and shown to better advantage on these tall high dishes
than on the short flat ones. All the dishes are now usually placed down
the centre of the table, dried and fresh fruit alternately, the former
being arranged on small round or oval glass plates, and the latter on
the dishes with stems. The fruit should always be gathered on the same
day that it is required for table, and should be tastefully arranged on
the dishes, with leaves between and round it. By purchasing fruits that
are in season, a dessert can be supplied at a very moderate cost. These,
with a few fancy biscuits, crystallized fruit, bon-bons, &c., are
sufficient for an ordinary dessert. When fresh fruit cannot be obtained,
dried and foreign fruits, compotes, baked pears, stewed Normandy
pippins, &c. &c., must supply its place, with the addition of preserves,
bon-bons, cakes, biscuits, &c. At fashionable tables, forced fruit is
served growing in pots, these pots being hidden in more ornamental ones,
and arranged with the other dishes.--(See coloured plate W1.) A few
vases of fresh flowers, tastefully arranged, add very much to the
appearance of the dessert; and, when these are not obtainable, a few
paper ones, mixed with green leaves, answer very well as a substitute.
In decorating a table, whether for luncheon, dessert, or supper, a vase
or two of flowers should never be forgotten, as they add so much to the
elegance of the _tout ensemble