The Kitchenette

Star (Christchurch), Issue 18805, 6 July 1929, Page 18 (Supplement)

The Kitchenette

Rolled Oats Toffee.

Half a pound of rolled oats. Quarter of a pound of butter. Quarter of a pound of sugar. Half a teaspoonful baking powder. One tablespoonful hot water. Melt the butter and sugar, add the ‘ ats, then the soda in hot water, and mix. Spread on a buttered tin and '>ake in a slow oven. Cut into fingers while hot. N.B.—The Kitchenette will now be a weekly feature of our children’s section. Aunt Hilda will use only personally tested recipes. HOW TO MAKE COCONUT KISSES. To make these lovely sweets, you must mix the white of one egg with a teaspoonful of water; next take a spoonful of icing-sugar and stir well into the white of egg; take a teaspoonful of desiccated coconut and stir that into the mixture. Do this alternately until the mixture is so stiff you can no longer stir it. Now take a piece of greased paper or a dish sprinkled with sugar, and take lumps of the coconut mixture all the same size and drop on to the plate. Leave for a little while to set. Mummy will give you the things you need to make the sweets, and perhaps help you when you are in difficulties.