USEFUL SWEET RECIPES.

Manawatu Herald, Volume XXXVI, Issue 1340, 24 December 1914, Page 4

USEFUL SWEET RECIPES.

RUSSIAN TOFFEE

CHOCOLATE TOFFEE,

Ingredients : 407: of Vanilla chocolate, 40Z of sweet almonds blanched and shredded, 2 tablespoonfuls of granulated sugar, xoz of butter, nearly 1 gill of milk. Method : Put the chopped almonds on a tin in the oven to brown slightly ; put the chocolate, milk, sugar and butter intd a saucepan, and dissolve over a slow fire ; then add the almonds, and stir the mixture until it thickens, Pour into an oiled tin, and when almost set cut into neat squares.

WALNUT MOLASSES. Ingredients : ilb of brown sugar, 1 gill of water, a pinch of cream of tartar, z oz of butter, 20Z of shelled and chopped walnuts. Method: Toast the walnuts in the oven for a few minutes and then chop them roughly. Put the water, sugar, and cieam of tartar into a saucepan and boil to 280 degrees, adding the butter just before it reaches this point. Pour on to a marble slab, and sprinkle with walnuts, and work in with a wooden spatula. When slightly cold roll with the hands and pull out until about the thickness of a thin walking stick. Then cut quickly into pieces with a pair of strong scissors, allow the pieces to cool, and twist each one into a small piece of waxed paper. This sweetmeat must be kept airtight.

Put into a pan alb brown sugar, 2 ounces salt butter, 1 small tin Swiss milk, pint sweet milk, 1 tablespooniul golden syrup. Boil for 30 minutes ; add 1 tablespoonful of vanilla flavouring, and test the toffee by dropping a little into cold water—if it is crisp, it is done.