LETS MAKE SOME SWEETS

New Zealand Herald, Volume LXXIII, Issue 22344, 15 February 1936, Page 4 (Supplement)

LETS MAKE SOME SWEETS

COCONUT ICE Four cups sugar, one cup milk, 2J cups coconut, small piece of butter. Boil hard for five minutes. Add the coconut and bring to boil. Remove and whip until it firms. Pour on buttered dish. Cut up when cool. COCONUT CARAMEL Two and a-half breakfast cups sugar, } teaspoon vanilla, piece butter, size of walnut, £ cup millc, two tablespoons cocouut, one dessertspoon treacle, one teaspoon ground ginger. Put sugar, butter, milk, treacle and ground ginger into a saucepan. Boil for seven minutes. Add coconut and vanilla. Boil for three more minutes. Beat the mixture until thick. Pour into a buttered dish and stand in a cool place to harden. SPONGE TOFFEE Quarter teaspoon cream of tartar, Jib. granulated sugar, 6oz. syrup, three or four tablespoons water, 3oz. glucose, one dessertspoon carbonate of soda. Put in the saucepan syrup v sugar, glucose and three or four tablespoons of cold water. Dissolve slowly, stirring all the time. Add a quarter-teaspoon cream of tartar when it boils. Boil a few minutes. Remove the saucepan and quickly stir in the carbonate of soda, dissolved in a little warm water. Turn into a buttered tin to set. When cold, turn out and cut into squares. Keep in an air-tight tin.

HEAVENLY BLiSS Two cups sugar, £ cup boiling J cup syrup, one cup chopped almonds, whites of two eggs, one teaspoo vanilla. -» Boil together sugar, water an syrup until the mixture becomes crisp when dropped into cold water. Beat up whites of eggs until stiif, then & vanilla and nuts. Pour the boiling syrup over all and beat until very stia. Turn on to a buttered plate and cu into squares when cool. FRUIT PASTILLES One tin apricots, or Jib. dried apri* cots well soaked aud stewed, Jib. g ran lated .sugar. t •* Strain tho juice from the tr through a sieve. Put pulp and sug. into a saucepan and stir until it s on edge of plate. Put out small qu tities about the size of a shilling °n grease-proof paper. Beforo cool, co with granulated sugar, and l eave .i, 01 . night. Then put two pieces together and roll in more sugar. RUSSIAN TOFFEE One pound brown sugar, ilb. 1| tablespoons treacle, one tin lander milk, lib. walnuts, a little gar and vanilla to taste. j Melt butter, add sugar, treacle milk and boil for 20 minutes. .... often. Try toffee m cok' water. hardens, add nuts. Cook a rnitu two. Pour into buttered dish. N.B. —If vinegar and vanilla used, add just before pouring.