SWEETMAKING CORNER

Taranaki Daily News, 28 April 1934, Page 9 (Supplement)

SWEETMAKING CORNER

TOFFEE. (Sent by Edna Sole.) Seven tablespoons sugar, 2 tablespoons vinegar, 1 tablespoon water, butter size of walnut. Boil for 20 minutes without stirring, then pour into a buttered dish to cool. BUTTER SCOTCH. (Sent by Zeta Lowe.) 2 cups sugar, 1 cup cold water, j cup butter, 1 teaspoon cream of tartar. Put butter, sugar and water in a saucepan over fire. When butter is melted add the cream of tartar and boil until a little, tried in water, snaps. Pour into well-buttered plates. UNCOOKED SWEETS. ROSE CREAMS. Roll half a pound of icing sugar till there are no lumps in it. Mix it in a basin with a quarter of a pound of ground almonds, and stir in one teaspoonful of lemon juice. Beat the white of one egg till it stands alone, add it to the mixture, and stir till you have a firm cream. Colour this a nice pink with a few drops of cochineal. If the cream is too soft to handle easily, add more icing sugar; if too stiff, a very little lemon juice. Beat it to a firm block on a board, cut it into small cubes with a sharp knife, and place the sweets on a sieve to dry for twentyfour hours.