OUR SWEET-MAKING CORNER.

Taranaki Daily News, 7 June 1930, Page 24 (Supplement)

OUR SWEET-MAKING CORNER.

. FRENCH NOUGAT. Put a pound of icing sugar into a saucepan, with two tablespoonsful of hot water, and set the pau over gentle heat. When the sugar has dissolved, stir in the stiffly-beaten white of one egg, boil for one minute, then take the saucepan off the fire. Have ready some peeled sweet almonds and a few glace cherries; stir these into the sugar mixture and, when well mixed, pour the nougat into a buttered tin to set. When cool, cut it into cubes with a sharp knife. If you drop the almonds into hot water so that they peel -easily, be sure they are quite, dry before adding them to the nougat. They can be placed on top of the stove in a tin to dry.

COCO—OF THE COCOA-NUT. You wouldn’t think there was anything very frightening about the cocoanut, would you? Yet the first part of the name—‘’cocoa” —is said .to come from “coco,” a word little Spanish children use to describe an ugly face! If you look at the nut. you will notice that the black marks at one end certainly make it appear rather like an unpleasant tfacc. As far back as 1706,* a writer explained liow the word “coco” was rased to scar©- wee children, much as the expression/ “IJegie-'matf ’ ikused by some stupid pcopre'“tt> i -<Ta ! y.'r' i ' i