Tablet Recipe

Put the sugar and milk into an enamelled pan and gradually bring to the the boiling point, stirring all the time. Let it boil a few minutes, then test as for toffee, but do not boil it so high. When it has reached the consistency of soft putty when dropped in cold water (about 245 deg Fah) remove the pan from the fire. Add flavourings. Now put the pan into a basin of cold water and stir rapidly with a spoon. It soon begins to solidify around 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 butted slab. If too highly grained, it will not pour out flat; if too thin, it will be stickly. Only practice makes perfection. When sufficiently firm, mark into bars with a knife or cut inot rounds with the lid of a circular tin (you can tell this is an OLD recipe!!!)