SWEETMAKING CORNER
• CHOCOLATE CREAMS. Roll half a pound of icing sugar till, there are no lumps, in it, then mix it with two fiat tablespoonsful of unsweetened chcoa. Put sugar and cocoa on a board, and over the top scrape shavings of fresh butter. Work the butter in as well as you can with a fork,- then wash your hands in cold water and knead the mixture, beating it well on the board till it is a smooth dough. Use more butter jf the cream is too stiff, or a little more sugar if it is too soft. Shape the cream into an even block, cut it into -mbes with a sharp knife, and leave-it ,to harden. •
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https://paperspast.natlib.govt.nz/newspapers/TDN19331021.2.130.56.6
Bibliographic details
Taranaki Daily News, 21 October 1933, Page 9 (Supplement)
Word Count
117SWEETMAKING CORNER Taranaki Daily News, 21 October 1933, Page 9 (Supplement)
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