SWEETMAKING CORNER

Taranaki Daily News, 1 December 1934, Page 21 (Supplement)

SWEETMAKING CORNER

BUTTERFLY BON-BONS. -Rub a • quarter of a pound of lump 1 sugar on the peel of a lemon. Put the sugar into the saucepan with threequarters of a pound of brown sugar and a .small .teacupful of water, and allow the sugar.to melt over, a low heat. Stir, add. a pinch ■ of . cream of ‘tartar, and boil for five minutes. Now 1 add a quarter of a pound of 'condensed milk, and continue to' boil till the mixture thickens. Remove the saucepan from the fire, stir in at once a good cupful, of desiccated coconut, continue to beat the mixture till the coconut is well mixed and all is thick and creamy. Arrange small long lumps, like the body of a large butterfly, on a seive to dry. When dry, wrap in. pretty coloured papers, leaving a screw of paper on each side of the sweet to look like the wings of a butterfly. BUTTER SCOTCH. ; i (Sent by Kathleen Milne). 3dz. butter, 3 tablespoons water, 2 heaped cups of sugar, 3 tablespoons vinegar. Put butter, water and vinegar into a saucepan and bring slowly to the boil, then gradually add sugar and boil 20 minutes. Do not stir. Raisins and nuts can be added to this toffee by way of a change, or add half a cup of coconut a few minutes before lifting.