Let us Share our Best Recipes.

Star (Christchurch), Volume XLIV, Issue 494, 1 July 1932, Page 9

Let us Share our Best Recipes.

A Daily Exchange.

Write out your best recipe, adding your name and address. If you do not; wish this published, give also a nom de plume or initials. Address your envelope to The Chef, care of Lady Editor, “ Star ” Office, Christchurch, x si Chocolate Toffee. Ingredients: 2oz cocoa, 1 tin condensed milk, 11b sugar, ilb butter, Vanilla flavouring. Method: Melt the butter in a saucepan, add the sugar, and dissolve slowly over a low gas. Stir in the condensed milk mixed with the cocoa, bring to the boil, and boil for about 15 to 20 minutes, until a small quantity when dropped into cold water becomes quite .hard in a few seconds. It must be kept well stirred. When cooked flavour with vanilla, then pour into a buttered tin. Leave until sufficiently set, then cut into squares with a sharp knife.—Miss F. 0., Bealey Avenue. Chocolate Cream Biscuits. Ingredients: 6oz flour, i teaspoonful baking-powder, loz cocoa, 3oz margarine, 1 egg, pinch of mixed spice, ,11b castor sugar, milk (if required), chocolate butter cream filling. Method: Beat up the egg. Beat the butter and sugar to a cream. Sieve the flour, spice, baking-powder and cocoa together, and add to the cream and fat and sugar, alternately, with the egg. Mix all to a stiff paste; a very little milk may be added if required. Work it until smooth, then roll it out thinly. Cut into small rounds, or fingers, place on a slightly greased baking-sheet and bake in a slow oven for about 20 minutes. When cold, spread some chocolate butter cream filling on the under side of the biscuits, and clap them together in pairs.— The Chef.