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New Zealand Tablet, 3 February 1916, Page 30

mst m 1 FULL - CREAM I If ■! ii 11 mr uisllusllHlti mm Sko*. t -f Brown Caramels tasted, when made by this recipe with HIGHLANDER MILK REC PE I cup brown sugar I cup tr-,ac!o 1 tablespoon glycerine 1 cup gra ccl chocolate RECIPE;— 1 cup Highlander Milk (1 part Highlander to 3 parts water) 1 tablespoon bu'ter 1 METHOD: Boil 20 minutes, add chocolate, and boil another 5 minuses. Test to see if brittle (it is better to remove just b'.fore this point is reached). Add S$V chopped nuts or cocoanut. 8? 331 S 8S SS Highlander Milk-Made in N.Z. —Full Cream. •dghlan^ Um%: ..... rjCus^,\ LOB LOu MADSINNEW-ZEALAND I I .■l.i.Wi. ..■■■ ■ H.i I; |||| E::j|:lHn:| wSaHMNMM