GINGER CANDY.
Ginger cream candy is a general favourite, and is made as follows: — - Stir together over the fire two cupfuls of sugar, half a cupful c<i milk, half a teaspoonful cream of tartar, until the sugar is dissolved, and, when boiling, acid half a cupful of preserved ginger and half s, teaspoonful butter. Boil hard for two minutes, then add another half a teaspoonful butter. Boil a further two minutes, stirring hard all the time. Remove from heat, stir until thick and creamv, and turn into a flat buttered iin. .When cold cut in squares.
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Bibliographic details
New Zealand Herald, Volume LXIX, Issue 21100, 6 February 1932, Page 7 (Supplement)
Word Count
96GINGER CANDY. New Zealand Herald, Volume LXIX, Issue 21100, 6 February 1932, Page 7 (Supplement)
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