SWEETMAKING CORNER
0 CHOCQLATE TOFFEE. Mix a quarter of a pound of unsweetened coeoa to a paste with some milk. Put it into a saucepan with three quarters of a pound of brown sugar, and a piece of butter the size of a small egg. When the sugar has melted let the mixture boil, stirring all the time. Boil for about a quarter of an hour, or until a little tried on a cold plate hardens and looks smooth. - Pour the toffee on to a greased tin or dish, and, when half cold, ir.ark with the "back of a knife into squares.
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https://paperspast.natlib.govt.nz/newspapers/TDN19380219.2.109.28.4
Bibliographic details
Taranaki Daily News, 19 February 1938, Page 14 (Supplement)
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102SWEETMAKING CORNER Taranaki Daily News, 19 February 1938, Page 14 (Supplement)
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