The Samaritan cookery book

LADIES’ UNDERCLOTHING Of all kinds, suitable for Foreign or Home Wear, all qualities. FAMILY MOURNINGS RECEIVE OUR PROMPT AND CAREFUL ATTENTION. Perfect Fit Guaranteed, combined with our Moderate Charges. A PROFITABLE HOUR Can be spent at the BONANZA-profit- A 1 1 able because Money is Saved on every Purchase from 25 to 30 per cent. W. A J. T. COSTIGANE, PROPRIETORS. SWEETMEATS. AMERICAN SWEETS. i white of egg. I Vanilla and lemon flavouring. Icing sugar. | Some sweets. Sift in the icing sugar amongst the egg till it is quite thick, stirring with the end of a spoon all the time; divide in two; colour the one with cochineal. Flavour one portion with vanilla and the other with lemon. Take small portions of the icing and form into curious shapes, and stick an almond, preserved ginger, preserved cherry, or anything else you like in the centre. L. J. BUTTER SCOTCH. i lb. brown sugar. | J lb. butter. £ oz. powdered ginger. Put sugar with a very little water into a pan, and while it is dissolving, beat up butter to a cream. When sugar is all dissolved, add butter, and keep stirring the mixture over the fire. After a little, drop some toffee into a cup of cold water, and if it hardens, it is ready. Before taking it off the fire stir in the powdered ginger. Pour the toffee on to a buttered tin, and beat with a fork quickly for a few minutes. When cool, cut into neat squares. Miss Janie Smith, 77 Hill Street, Glasgow. CANADIAN CANDY. 1 lb. yellow sugar. j i tablespoonful of molasses. 1 dessertspoonful of butter. | 3 tablespoonfuls of cold water. Boil without stirring for 15 minutes, and add some nuts. Dish in a well buttered pan. Mrs. Ferguson, Trinidad Villa, Bellahouston. LEMON CANDY. t lb. castor sugar. I i tablespoonful syrup. \ lb. butter. | Rind and juice of a lemon. Melt butter, add sugar and the grated rind and juice of a lemon, and boil for ten minutes or so. CHOCOLATE CARAMEL. 4% ozs. grated chocolate. I 2 tablespoonfuls honey, ozs. sugar. ] 1 teacupful milk. Pour all the ingredients into an enamelled pan and stir till it boils. When it comes to the boil keep on stirring and boil for half an-hour. When it is ready pour into a buttered tin, and when slightly hard cut in squares. L. J. CHOCOLATE NOUGATINES. a oz. ground almonds | 7 oz. castor sugar. Place the sugar in a pan, and when melted a nice brown colour stir in the ground almonds Mix well and pour on to an oiled slab. As the edges cool, fold them into the centre until a compact square is formed about ^ inch thick. Cut up when nearly cold, and when quite cold coat with chocolate. Covering Chocolate. 1 lb Mexican chocolate. 1 J lb. chocolate butter. Cut the chocolate into small pieces, and place it in a pan over a slow fire until it forms a smooth paste. Remove from the fire and add to it the chocolate butter, which must be melted in another pan. When the chocolate is sufficiently liquid, stand in a basin of hot water, and stir frequently when coating the centres. Miss Young, 30 Montgomery Street, Kelvinside, N, COCOANUT FONDANTS. i white of egg. | 2 tablespoonfuls grated cocoanut. 1 lb. icing sugar. I A few drops essence of almond.