THREE GOOD SWEETS.

Dominion, Volume 7, Issue 1972, 31 January 1914, Page 10

THREE GOOD SWEETS.

Peppermints—put ono cup arid a,, half of white sugar and' half a cup (if boiling wa|er in. a saUccfian and stir until sugar is dissolved. Bpjl t<m niuwjluSs 5 re.mdv.o from fire, add six drops oil of. iiviftti «nd b«at until of right »ney> Drop front tip of spoon oil-slight-ly liitti«srea •pper.. Sugar Greiim.—Break up lib. of soft sugar; put into a saucepan, with llim cream and $*.cirp boiling i water. Brine to bc/iling point, and boil until a soft ball is formed 'tneS in cold water. Iteniov-e from firOj heat until ■Creamy, tod'two-thirds cup' nut mats. afld pour into ft buttered tim Cboi elifthity, and tfiark in .squares, Ghoeplate Cream,—Melt oho t,i.b:Uv Spcoii butter in granite saucepan, add two cups sugar aiid two-thirds cup mutt, ilea.* to boiling pomt, add two sguaWß ciiocokto, and Stir . .constantly;. ttjitvl ebocoUto is melted. Boil 13 nwtutes, wmovfl ifro.nl firo, add.. duo teaspoon vsnilla, and boat unti h^t's ; ajid »»?> tura begifls |o suptfr slightly ;fttoUnd edge of 9sueepa.ll. Pour at i«ico into a, buttered pun* cool slightly, and mark in squares. : ..',

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