SWEETMAKER
Butterscotch Toffee.—One large* teaspoon butter, one teaspoon vinegar, half-teaspoon vanilla, three tablespoons water, one cup of sugar. ■Put everything into an aluminium saucepan and boil from ten to fifteen minutes, till mixture turns a rich brown. Pour into greased tin pie-dish. Nutß or coconut may be addea. Cit ' "•' "EEDWINGr" (14).
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/EP19330211.2.201
Bibliographic details
Evening Post, Volume CXV, Issue 35, 11 February 1933, Page 19
Word Count
51SWEETMAKER Evening Post, Volume CXV, Issue 35, 11 February 1933, Page 19
Using This Item
Stuff Ltd is the copyright owner for the Evening Post. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in