Toothsome Toffees

Ladies' Mirror, Volume 5, Issue 5, 1 November 1926, Page 73

Toothsome Toffees

' I 'offec always sells well where I there are children, and this is a reliable recipe for the ordinary brown kind. Melt a quarter of a pound of fresh butterthe best, if possiblein an enamelled pan. Add to it slowly eight ounces of brown sugar, half a flat tcaspoonful of flour, and a good dessertspoonful of heacle or golden syrup. Bring it to the boil quickly, and then stir without stopping for twenty minutes. It should be cooked by this time, but to make quite sure drop a little into a cup of cold mater and see if it sets. When ready, pour into a buttered tin, cutting it into squares when partly set. For cream toffee, use the same quantity of sugar, four ounces of treacle, a small tin of condensed milk, and a quarter of a pint of water. Cook in the same way. Stuffed dates, preferably those with half-walnut filling, might be another contribution to the sweet stall. Cocoanut ice is quickly made by putting half a pint of milk and a pound of granulated sugar into a pan and bringing them —not too quickly a boil. Stir, while boding fast, for ten minutes, and then add six ounces of desiccated cocoanut, boil up. and go on stirring until the mixture thickens. This should be coloured a very delicate pink with just a drop of cochineal, and a second lot might be made and flavoured and coloured with chocolate. To do this, melt a dessertspoonful of grated chocolate in a very little warm milk, and then add to the cocoanut mixture. Cool in a buttered tin and cut into slabs.