FOR THE KITCHEN

Rotorua Morning Post, Volume 1, Issue 110, 31 December 1931, Page 7

FOR THE KITCHEN

Caramel Bon-Bons Take 41b. of chocolate broken up, 41b. of brown sugar, 41b. of fresh I butter, and 1 pint of milk. Pour the I milk into a preserving pan, and add ! the other ingredients to this. Let it boil half an hour, stirring frequently. When done, a crust of sugar will form on the spoon and on the side of the pan. Pour in a tablespoonful of vanilla essence. Remove from the fire, and stir rapidly until the caramel begins to thicken. Then pour it quickly into a buttered pan, and when nearly cold cut into small squares. Barley Sugar Sticks One pound of loaf sugar, 14 gills of water, lemon juiee. Boil sugar and water till large bubbles form on it as it boils and begins to whiten. Add lemon juice, and stir for a minute or two, until a spoonful, dropped into water, breaks off short. Coffee Crescents Mince finely 41b. of walnuts, add 3oz. of eastor sugar, the white of an egg (beaten to a froth), 2oz. cornflour, and enough eoffee essence to make the mixture a light coffee shade. Roll out about half an inch thick, and shape into small crescents. Place in a cool oven for 15 minutes. When ' cool, dip each crescent into icing sugar. Vanilla Creams | Put two cupfuls of sugar and half , a cupful of milk into a lined saucepan. Boil six minutes, stirring all the ( time, add two teaspoonfuls vanilla, ' and a little -almond essence, and stir I while boiling three minutes longer. | Then set saucepan in dish of cold water and stir till it thickens. Roll into balls and let them set : Lemon I creams are made by substituting lemon for the other essences.

Bread Sauce Required: One pint of milk, loz. of butter or margarine, one onion, small blade of mace, four eloves, half a pint of breadcrumbs pressed down, seasoning. Peel the onion and stick with the cloves. Put in a saucepan with the mace, milk, butter, and seasoning. Bring slowly to the boil,tljjpn take off and leave at the side of the fire till the milk is well flavoured. Bring up to the boil again, add the breadcrumbs, and leave for a few minutes to swell. Remove the onion and mace and add more seasoning i£ required.