Miss Thomson, 34 Regent Place, Edin.
155
EVERTON TOFFEE.
I lb. granulated sugar. | i lb. golden syrup.
^ lb. butter✪ Everton Toffee.
Put butter into pan, and when melted add syrup and
sugar. Boil lo minutes and try in cold water. When it
crisps in the water pour into a greased tin, and when half
cold score it across with knife. Mrs M‘Intosh.
GINGER TOFFEE.
3 lbs. Demerara sugar. I 2 oz. fresh butter.
I teacupful milk. | Ginger to taste✪ Ginger Toffee.
Boil sugar, milk, and butter for about 20 minutes, stirring
frequently. Then before pouring out add a ^ teaspoonful
of carbonate of soda and let boil for 2 minutes longer.
Mrs Christie, Brunstane Mills, Musselburgh.
MARZIPAN POTATOES.
I lb. icing sugar. !■ J lb. ground almonds.
Whites of 2 eggs✪ Marzipan Potatoes.
Mix ingredients into smooth paste, and form into round
pieces with the hand, and dust over with cinnamon.
Miss Blyth, Abbotsford, Crookston, Glas.
QUEEN’S TOFFEE.
^ lb. white sugar.
I lb. brown sugar.
J lb. butter.
Boil ^ an hour.
i teacupful syrup,
i teacupful cream,
ozs. chocolate✪ Queen’s Toffee.
M. C. Thomson, Glasgow.
RUSSIAN TOFFEE.
3 ozs. butter (melted). 2 teacupfuls sugar (white).
2 tablespoonfuls syrup. i tin condensed milk✪ Russian Toffee.
Boil 20 to 25 minutes, stir all the time, when ready add i
teaspoonful essence of vanilla, mix through, and pour into
buttered tin. Mi.ss Janet K. Hamilton,
I Myrtle Park, Crossbill, Glasgow.
156
TOFFEE (No. i).
2 lbs. granulated sugar.
I tin Swiss milk.
I cupful sweet milk.
I tablespoonful salt butter.
I tablespoonful vanilla essence
3 tablespoonful cold water✪ Toffee (No. 1).
Mix .sugar, water and butter in pan over a clear fire. Add
Swiss milk and sweet milk, and stir gently till boiling. Boil
about ^ an hour. Remove pan from fire. Add vanilla
essence. M. A. B.
TOFFEE (No. 2).
2 lbs. of castor sugar.
I tin of condensed milk.
i tin of water.
^ lb. salt butter✪ Toffee (No. 2).
Boil all together for | an hour. Stirring all the time.
TURKISH DELIGHT.
I lb; sugar. . Juice of r lemon.
I oz. gelatine. r teacupful water✪ Turkish Delight.
Allow all to stand for a night to melt the gelatine. Boil
for lo minutes and pour into greased tin. When cool cut
into squares and toss in sugar. Miss Stenhouse.
157
INVALID COOKERY.
A FEW HINTS FOR THE SICK ROOM.
1. Have everything clean and bright.
2. Serve the food in small quantities.
3. Have it quite ready before the patient sees it, bringing
no bones, skin, etc., which would only cause annoy-
ance to the patient.
4. Have it just at the proper heat for supping or drinking,
not too hot, for the mouth is sometimes tender in
time of illness, and not too cool, which might sicken
the patient.
5. Let everything be given at the proper time.
6. Measure exactly.
7. Make as little noise as possible, but do not creep about
the room or whisper, especially if the patient is awake.
8. When making up the fire, a piece of wood instead of
the poker makes less noise, and when refilling the
coal-box the coal can be rolled in bundles with
newspaper. These can afterwards be lifted out with-
out noise and put on the fire, i, 2 or 3 bundles as
required.
9. Have a good fire and all things in readiness before
beginning to “ do up ” patient and bed for the day
or night.
10. Keep all food outside the room, if possible.
11. Rub the carpet with a damp cloth (if damp is not
injurious to patient), instead of switching.
12. Dust with a slightly damp duster and polish with
another.
Page 71 · 8 recipe records on this page
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Miss Thomson, 34 Regent Place, Edin.
EVERTON TOFFEE.
1 lb. granulated sugar. | 1/2 lb. golden syrup.
1/4 lb. butter.
Put butter into pan, and when melted add syrup and sugar. Boil 10 minutes and try in cold water. When it crisps in the water pour into a greased tin, and when half cold score it across with knife. Mrs M‘Intosh.
GINGER TOFFEE.
3 lbs. Demerara sugar. 2 oz. fresh butter.
I teacupful milk. | Ginger to taste.
Boil sugar, milk, and butter for about 20 minutes, stirring frequently. Then before pouring out add a 1/2 teaspoonful of carbonate of soda and let boil for 2 minutes longer.
Mrs Christie, Brunstane Mills, Musselburgh.
MARZIPAN POTATOES.
1 lb. icing sugar. | 1/4 lb. ground almonds.
Whites of 2 eggs.
Mix ingredients into smooth paste, and form into round pieces with the hand, and dust over with cinnamon.
Miss Blyth, Abbotsford, Crookston, Glas.
QUEEN’S TOFFEE.
1/2 lb. white sugar. 1 lb. brown sugar. 1/4 lb. butter.
Boil 1/2 an hour.
i teacupful syrup, i teacupful cream, ozs. chocolate.
M. C. Thomson, Glasgow.
RUSSIAN TOFFEE.
3 ozs. butter (melted). 2 teacupfuls sugar (white).
2 tablespoonfuls syrup. i tin condensed milk.
Boil 20 to 25 minutes, stir all the time, when ready add i teaspoonful essence of vanilla, mix through, and pour into buttered tin. Mi.ss Janet K. Hamilton,
I Myrtle Park, Crossbill, Glasgow.
TOFFEE (No. i).
2 lbs. granulated sugar. I tin Swiss milk.
I cupful sweet milk.
I tablespoonful salt butter.
I tablespoonful vanilla essence 3 tablespoonful cold water.
Mix .sugar, water and butter in pan over a clear fire. Add Swiss milk and sweet milk, and stir gently till boiling. Boil about ^ an hour. Remove pan from fire. Add vanilla essence. M. A. B.
TOFFEE (No. 2).
2 lbs. of castor sugar.
I tin of condensed milk.
i tin of water.
1/2 lb. salt butter.
Boil all together for 1/2 an hour. Stirring all the time.
TURKISH DELIGHT.
1 lb. sugar. . Juice of 1 lemon.
1 oz. gelatine. 1 teacupful water.
Allow all to stand for a night to melt the gelatine. Boil for lo minutes and pour into greased tin. When cool cut into squares and toss in sugar. Miss Stenhouse.
INVALID COOKERY.
A FEW HINTS FOR THE SICK ROOM.
1. Have everything clean and bright.
2. Serve the food in small quantities.
3. Have it quite ready before the patient sees it, bringing
no bones, skin, etc., which would only cause annoyance to the patient.
4. Have it just at the proper heat for supping or drinking,
not too hot, for the mouth is sometimes tender in time of illness, and not too cool, which might sicken the patient.
5. Let everything be given at the proper time.
6. Measure exactly.
7. Make as little noise as possible, but do not creep about
the room or whisper, especially if the patient is awake.
8. When making up the fire, a piece of wood instead of
the poker makes less noise, and when refilling the coal-box the coal can be rolled in bundles with newspaper. These can afterwards be lifted out without noise and put on the fire, i, 2 or 3 bundles as required.
9. Have a good fire and all things in readiness before
beginning to “ do up ” patient and bed for the day or night.
10. Keep all food outside the room, if possible.
11. Rub the carpet with a damp cloth (if damp is not
injurious to patient), instead of switching.
12. Dust with a slightly damp duster and polish with
another.
Records on this page
Everton ToffeeGinger ToffeeMarzipan PotatoesQueen’s ToffeeRussian ToffeeToffee (No. 1)Toffee (No. 2)Turkish Delight