Cut the rhubarb into pieces, and mash in a large tub or pan (a clean dolly is most suitable for this) Add equal quantity of water to fruit. Let it stand 8 days, then put the liquor when strained, into a clean barrel of suitable size. To a gallon barrel put in 26 lbs. Demerara sugar and 9 oz. of unbleached ginger (crushed). Stir up, and thoroughly mix all together, after which, leave it to ferment until it ceases, the bung being kept loosely and lightly on. Put I an oz. of best isinglass in its natural state on the top of the liquor, leaving it to settle down into it. Bung up the barrel, taking care to place a piece of thin linen under the bung and overlapping the barrel. This is best tapped in from 6 to 12 months. Miss Goodwin, Edinburgh. 153 SWEETS. BROWN COCOANUT TABLET. 4 lbs. moist brown sugar. i pint cold water. I cocoanut. J teaspoonful baking powder. Put the sugar into a brass pan with the cold water, stir till it comes to the boil, and allow it to boil till it forms long threads from the spoon. Have a large cocoanut grated, add it and the milk of the nut to the sugar and stir for 5 minutes longer over the fire, then remove the pan from the fire, add the baking powder and stir quickly till it begins to thicken, pour it into a buttered tin and mark in squares before it is cold. Miss Stevenson, 26 Newbattle Ter., Edin. CARAMELS. J lb. grated chocolate. i teacupful hot water, j lb. loaf sugar. ^ oz. butter. I teaspoonful vanilla. Put all the ingredients into a clean saucepan together and boil for 10 minutes, stir constantly and pour into buttered tins ; then cut into squares. “ Cynica,” Liverpool. CARAMEL TOFFEE. li lljs. white sugar. | \ 11). salt butter. 1 4 teacupfuls butter milk. Boil for ^ an hour, dish into buttered tin, when nearly cold cut into sf|uarcs, and let it stand in tin till hard. Miss R. C. Blvth, Abbotsford, Crookston. 154 COCOANUT ICE. Boil I cupful of milk with i cupful of sugar for 20 mins., remove from fire and stir in lb. of dessicated cocoanut Put one half of the mixture on a flat tin ; colour the • remainder with cochineal, and add to the first while hot. Miss Place. COCOANUT TABLET. teacupfuls dessicated cocoanut. I small teacupful sweet milk. 4 teacupfuls fine granulated sugar. \ teaspoonful vanilla✪ Caramels. Put on sugar and milk in an enamelled pot and stir well till all is moistened, add cocoanut, and place pot on not too hot a fire, stirring constantly. Boil for 10 minutes, then take off and add the vanilla, and beat the mixture with a spoon till it turns thick. Pour into a buttered tin and let stand till cold. Miss M. S. Murdoch, 13 Bothwell Ter., Hillhead, Glasgow COFFEE CARAMELS. lbs. sugar. I gill milk. I gill water. ^ oz. butter. I large tablespoonful glucose.✪ Coffee Caramels Put sugar and water in a pan. Melt very slowly, then boil to 260 degrees. Then add milk and butter, and reboil till a little dropped in cold water will snap. Shortly before this, add enough cafolin essence to colour and flavour. Pour on to a greased tin, and when slightly firm mark into squares. \A'hen quite hard break or cut up, and wrap each piece in waxed paper. These are delicious sweets. N. S. A. CREAM TOFFEE. J lb. salt butter. 4 lb. Demerara .sugar. 4 lb. granulated sugar. 4 Ih- syrup. 4 lb. tin Swiss milk (Milkmaid Brand)✪ Cream Toffee. Mi.x ingredients and boil for ^ an hour. Constant stirring.

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Cut the rhubarb into pieces, and mash in a large tub or pan (a clean dolly is most suitable for this) Add equal quantity of water to fruit. Let it stand 8 days, then put the liquor when strained, into a clean barrel of suitable size. To a gallon barrel put in 26 lbs. Demerara sugar and 9 oz. of unbleached ginger (crushed). Stir up, and thoroughly mix all together, after which, leave it to ferment until it ceases, the bung being kept loosely and lightly on. Put I an oz. of best isinglass in its natural state on the top of the liquor, leaving it to settle down into it. Bung up the barrel, taking care to place a piece of thin linen under the bung and overlapping the barrel. This is best tapped in from 6 to 12 months. Miss Goodwin, Edinburgh. 153 SWEETS. BROWN COCOANUT TABLET. 4 lbs. moist brown sugar. i pint cold water. I cocoanut. J teaspoonful baking powder. Put the sugar into a brass pan with the cold water, stir till it comes to the boil, and allow it to boil till it forms long threads from the spoon. Have a large cocoanut grated, add it and the milk of the nut to the sugar and stir for 5 minutes longer over the fire, then remove the pan from the fire, add the baking powder and stir quickly till it begins to thicken, pour it into a buttered tin and mark in squares before it is cold. Miss Stevenson, 26 Newbattle Ter., Edin. CARAMELS. J lb. grated chocolate. i teacupful hot water, j lb. loaf sugar. ^ oz. butter. I teaspoonful vanilla. Put all the ingredients into a clean saucepan together and boil for 10 minutes, stir constantly and pour into buttered tins ; then cut into squares. “ Cynica,” Liverpool. CARAMEL TOFFEE. li lljs. white sugar. | \ 11). salt butter. 1 4 teacupfuls butter milk. Boil for ^ an hour, dish into buttered tin, when nearly cold cut into sf|uarcs, and let it stand in tin till hard. Miss R. C. Blvth, Abbotsford, Crookston. 154 COCOANUT ICE. Boil I cupful of milk with i cupful of sugar for 20 mins., remove from fire and stir in lb. of dessicated cocoanut Put one half of the mixture on a flat tin ; colour the • remainder with cochineal, and add to the first while hot. Miss Place. COCOANUT TABLET. teacupfuls dessicated cocoanut. I small teacupful sweet milk. 4 teacupfuls fine granulated sugar. \ teaspoonful vanilla. Put on sugar and milk in an enamelled pot and stir well till all is moistened, add cocoanut, and place pot on not too hot a fire, stirring constantly. Boil for 10 minutes, then take off and add the vanilla, and beat the mixture with a spoon till it turns thick. Pour into a buttered tin and let stand till cold. Miss M. S. Murdoch, 13 Bothwell Ter., Hillhead, Glasgow COFFEE CARAMELS. lbs. sugar. I gill milk. I gill water. ^ oz. butter. I large tablespoonful glucose. Put sugar and water in a pan. Melt very slowly, then boil to 260 degrees. Then add milk and butter, and reboil till a little dropped in cold water will snap. Shortly before this, add enough cafolin essence to colour and flavour. Pour on to a greased tin, and when slightly firm mark into squares. \A'hen quite hard break or cut up, and wrap each piece in waxed paper. These are delicious sweets. N. S. A. CREAM TOFFEE. J lb. salt butter. 4 lb. Demerara .sugar. 4 lb. granulated sugar. 4 Ih- syrup. 4 lb. tin Swiss milk (Milkmaid Brand). Mi.x ingredients and boil for ^ an hour. Constant stirring.

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