READERS' EXCHANGE

New Zealand Herald, Volume LXXII, Issue 22166, 20 July 1935, Page 7 (Supplement)

READERS' EXCHANGE

EASY TOFFEE VARIATIONS The following recipes are published for the benefit of " Sweets." Plain ToSee. —Two caps of white sugar, 1 dessertspoon of vinegar, and any essence. Boil until brittle, test in water. Do not stir. Pour into a buttered dish. Honeycomb ToSes.—Four tablespoons sugar, 2 tablespoons honey or golden syrup, 1 dessertspoon water, 1 teaspoon soda. Boil sugar, water, and honey for seven minutes. Take off the fire and stir in the soda; pour on to a buttered dish to set. Tofiee with Flour.—An anonymous reader has kindly forwarded a recipe for toffee containing flour. It is called ' 4 Taglash " and will be of spatial interest to " Sweets. " Beat 1 egg- Add enough flour, with a little baking powder, to make a soft dough. Knead well. 801 l into small balls, bake till pale brown. Place in a pan 1 cup treacle or honey. Bring to boding point. Drop in the 'balls, with 1 cup of chopped nuts. Boil xill it begins to thicken, then pour into a greased dish. Oatmeal and Treacle Tofiee.—This unusual toffee, containing oatmeal, and treacle, was sent in by M.E. Put 3 Jibs, loaf sugar and lib. treacle in a saucepan with 1$ pints of water, bring to the boil and let it boil 10 minutes. Remove from the fire and with the back of a wooden spoon rub the syrup against the sides of the pan till it looks creamy. Then stir in gently ilb. toasted or oven-heated oatmeal and 2oz. ground ginger. Pour the mixture into shallow tins lined with oil paper. When cooled a little, cut up, and when it is quite cold remove from the paper and pack in jars. You can easily reduce the quantities if desired. Butterscotch.—Boil 21b. sugar and 1£ cups water in a saucepan with the lid on; take as much creain t of tartar as will cover a sixpence, arid dissolve in a tablespoon of water. When the sugar and water are boiling fast, add cream of tartar and boil till it becomes brittle. Test in water. Take off fire, add Jib. butter, stirring so that it will mix well. Boil again until a golden brown. Pour-on a greased dish to set.