WENDY'S LITTLE COOKS

Auckland Star, Volume LXIX, Issue 220, 17 September 1938, Page 2 (Supplement)

WENDY'S LITTLE COOKS

PEANUT TOFFEE. If;ive ready a breakfastcupful of shelled and peeled peanuts, and keep them in a warm place while the toliee is being made. To one pound of. Demerara sugar allow a piece, of butter the size of a small egg, and three quarters of a tumbler of cold water.. Put sugar and water into a thick saucepan, let them become as syrup over low heat, and then add the butter cut into little pieces. Stir with a wooden spoon, and boil the syrup until a little tried in cold water hardens at once. Remove the saucepan from the fire, stir in the warm nuts, pour your toffee into a well greased tin, and leave to set. PEPPERMINT DROPS. Peppermint dro|>s are also delicious if you make them this way. You will need: Ingredients:—Mb. sifted icing sugar: a few drops of oil of peppermint, and si licient white of egg to form a stiff paste. i'ut the icing sugar into a basin, and mix into a still' paste with the white of eug; add oil of peppermint to taste. Sprinkle h board with icing sugar, then roll out the mixture to about one-sixth of an inch in thickness. Xext you stamp out the mixture with a cutter, place on grease-proof paper and leave for 12 hours to get firm. If you prefer another flavouring you may substitute raspberry for peppermint. Colour the mixture to make it pale pink with a few drops of carmine. When these sweets are daintily arranged in a box or basket everyone will agree that they look particularly scrumptious.

ORANGE DROP 3. You need half a pound of -astor sugar one orange; a few drops of carmine for colouring the mixture, four lumps of sugar, a little water and a arood pinch of tartaric acid. Rub the loaf sugar on the rind of the orange to obtain its colour and flavour, and then cni«h the lumps and add them to the castor sugar. Put thern into a saucepan and add sufficient water to mix them to a stiff paste, then dissolve the mixture over a slow fire, stirring it gently all the time until the mixture just bubbles at the side it must not boil, or the sweets will spot when cold. Add a pinch of tartaric acid to the syrup and two drops of carmine if you have it. then pour it into a funnel, and drop it on to a dry marble slab in rounds about the size of a shilling. They should set in a few minutes. If preferred more ornamental sweets can lie made by placing two rounds together. This is quickly done by moistening the flat sMes of the drops and pressing one on the other. CHOCOLATE NUT FUDGE. Put half a tcacupful of milk into & saucepan, stir into it two heaped tablespoonfuls of unsweetened cocoa. Stir in slowly and thoroughly one pound of granulated sugar and a piece of butter the size of a small egg. Place the saucepan over a slow heat, stir until the sugar has melted, and then boil quickly for about eight minutes. Stir in a teacupful of chopped nuts and remove the saucepan from the fire. Beat the mixture with a wooden spoon until it thickens, and then- turn out on to a buttered tin to set. Cut into oblong pieces when nearly cold.