TOFFEE AND SWEETS.

Dominion, Volume 1, Issue 158, 28 March 1908, Page 11

TOFFEE AND SWEETS.

School girls—and boys, too—lovo to mess about the stove making lollies and toffee arid sweets of all kinds. • Hero are somo recipes which, if they turn out - right, are quite

wholesome; and if they 'are spoiled in the making no.great expense is incurred:— Glass Toffee.—Put two cups of sugar in a ! saucepan, with just enough water to cover the sugar. Lot this cook until the sugar begins to turn brown; then tako it off and pour into a plate or flat dish to harden. If one chooses to tako a little moro trouble, she can take somo peanuts, almonds, or walnuts, shell them, chop them fine, and put them in the sugar, just before taking it off.

Butter Toffee.—This is a fine recipe for oldfashioned butter toffee. : It is made, by mixing a cupful of sugar with half a cupful (of water, a teaspoonful of treacle, two teaspoonfuls of vinegar, and a piece of butter about the size of,an egg. When these have boiled together until the mixture will stand, the "brittle" test ; it is poured into buttered pans and left'in a cool placo to harden. Fruit bars.—A shallow >, pan is .'required, deep. Butter pan.. Next arrange different kinds of fruit and" nut moats in the pan, to the depth of 1 inch—figs, dates, candied ped, nuts of all kinds, etc. Allow tho fruit to be aa loose as possible, so that the hot syrup can trickle through. Placo one pint of water in a ; saucepan, and'add three pounds of granulated sugar to it; place over the fire and stir until it boils. When'boiling acid one small teaspoonful of cream of tartar. Boil until it is thready. Pour this over the fruit. , Cocoannt caramels.—Use two cupfuls of grated cocoanut, ono cupful of sugar, two tablespoonfuls of flour, and the whites of three eggs, beaten stiff. Soak the oocoanut, if desicated, in milk enough to cover it; thon beat the whites of the eggs, add gradually tho sugar, oocoanut, and flour ; with your fingers make, by rolling, the mixture into cone Bhapes. Place them on buttered sheets of tin, oovercd with buttered paper, and bake' in a moderate heat about 15 or- 20 minutes.. They should cool before renioving from the tins. Another toffoe (in larger quantities).—Take two cups sugar, some water and some vinegar, and two tablespoonfuls butter. Put sugar in saucepan; add enough water-and vinegar to mako it just possible to pour it out; add butter. Boil on a fairly quick fire, stirring enough to keop it from burning. Do not stir all the time or; it will go sugary. Test by dropping a little in water. Cleaning White Bearskin Coats.—Floor will clear.se tho white bearskin coats that so many little children wear in winter,-or the white Angora caps and mittens. Rub the flour well into tho garments, as if it were soap, and then shake the coat or cap outdoors, to get all the flour out of it. It may be necessary to ropeat tho procoss if tTio clothes are mnch soiled, - but if thoy are given this dry cleaning often ther will be easily kept in order, . ... . '1