I have three of these Presto flour promotion booklets from the 1930s All of them with illustrations in vivid deep watercolours like the one above. There are only six illustrations in each booklet, but becauce the watercolours are so exeptionally well done I chose to make a folder with the recipes and illustration as I usually do with blooklets and books with a lot more illustrations. This just because I felt like sharing these beautifull watercolours with you – Ted
A classiccake recipe found on cookingchanneltv.com
Butterscotch is a type of confectionery whose primary ingredients are brown sugar and butter, although other ingredients are part of some recipes, such as corn syrup,cream, vanilla, and salt. The earliest known recipes in the middle 19th century used treacle in place of or in addition to sugar.
Butterscotch is similar to toffee, but for butterscotch the sugar is boiled to the soft crack stage, and not hard crack as with toffee. Butterscotch sauce, made of butterscotch and cream, is used as a topping for ice cream (particularly sundaes).
The term butterscotch is also often used more specifically of the flavour of brown sugar and butter together, even where the actual confection butterscotch is not involved, such as in butterscotch pudding and butterscotch sauce.