HOME-MADE CANDIES

Sun (Auckland), Volume III, Issue 910, 1 March 1930, Page 23

HOME-MADE CANDIES

3 TOFFEE 3 This is made a little differently 3 by almost everyone, but the comfy rnonest recipe is the following z :Q Melt gradually over the fire lib /] of brown sugar, 4 oz each of fresh n butter and treacle , a tablespoonful « of vjater , the same of good % inert gar t and the juice of half a lemon. V Let it all cook gently together till Q on dropping a little into cold ■J watte it crisps and hardens at once. fl Now pour it into buttered plates; 3 mark it out in squares or fingers 3 when half set. Leave till cold. | MALVERN TOFFEE Two teacupfuls of brown sugar, J] three-quarters of a cupful of cold r\ water, two table spoonfuls of vinesi gar , one table spoonful of cream of _n tartar , half a teaspoonful of biccr• bonate of soda. Tut sugar and S water into a saucepan, let it boil. Toil for 20 minutes , add the “ vinegar, and when this is mixed, jj stir in the cream of tartar and the 3 bicarbonate of soda. To tell when 3 your toffee is ready, drop a spot 3 or two into cold water, if it sets 3 hard, it is ready. Tour cn to a 3 greased plate and leave 'o cool , then cut into squares. jj BARLEY SUGAR ixi Take 12 ounces of sugar, a K quarter pint of cold water, half [jj the white of an egg. Boil all io[jj gether, and when it commences lo candy add one teespoenful of S lemon juice. Boil it quickly till %t pJ ogain begins to candy. Butter e. rO dish, pour the mixture thinly over 3 it, and as it cools cut it into thin sl i* intig sHein*