COFFEE ICE.
Two cups sugar (No. la), 1 *UP water, or milk and water, 1 tablespoon glucose, or J teaspoon cream of tartar, about H cups desiccated cocoanut, coffee essence. Bring sugar, water and glucose to boil and boil as quickly as possible until a little tested in cold water forms a soft ball (235 degs). Ta *e off add cocoanut and ’let cool slightly ’ Beat till sugary, and when nearly' sugary add i tablespoon coffee essence and i teaspoon vanilla and beat again. If too stiff, hold over Are a little while until slightly softened, stirring a'll the time. Spread on flat plate; one half may be coloured pink if liked, in which case add less coffee essence to remainder.
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https://paperspast.natlib.govt.nz/newspapers/WT19321126.2.100.16.14
Bibliographic details
Waikato Times, Volume 112, Issue 18803, 26 November 1932, Page 13 (Supplement)
Word Count
121COFFEE ICE. Waikato Times, Volume 112, Issue 18803, 26 November 1932, Page 13 (Supplement)
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