The Samaritan cookery book

Beat the sugar and egg in a basin, add cocoanut and a little water to mix, add essence, and if liked the half of this mixture may be coloured with cochineal. Take a small piece at a time and roll into shape. Dip in cocoanut and dry. Miss Pollok, 13 Herriot Street, Pollokshields. PEPPERMINT CREAMS. 1 lb. icing sugar. I 1 teaspoonful essence of pepper- 1 white of egg. 1 mint. Mix these ingredients together in a basin with as much cold water as will make a paste, roll out this very thin, and cut into lozenges with a small round cutter. Miss Edith Topping, 1 Kilmorie Terrace, Pollokshields. PEPPERMINT CREAMS. 3 teacupfuls of sugar. I J teaspoonful of essence of pep- 1 teacupful of water. permint, or a few drops of 1 teaspoonful of cream of tartar. I oil of peppermint. Boil sugar and water till it drops clear, then add cream of tartar. Pour into a basin and stir until white, and add the peppermint. Drop the desired size on clean white paper. Mrs. James W. Sinclair, 420 Sauchiehall Street, Glasgow. MAPLE SUGAR. 4 teacupfuls maple syrup. j teacupfuls common sugar. 2 ozs. butter. Boil all together till a drop hardens in water. Stir briskly for 3 minutes. Pour into buttered pan till firm. Tins of maple syrup may be got from Messrs. Manuel & Webster, 103 West George Street, Glasgow. Mrs. A. P. White, Shawlands. CHEAP TABLET. 4 teacupfuls of sugar. I 2 ozs. butter. 1 teacupful of milk. | 1 tablespoonful vanilla. A little cocoanut may be added. Put sugar, butter, and milk on to boil, stirring constantly. When it boils stir occasionally till a drop will harden in water. Stir quickly, adding vanilla, cocoanut, and a tablespoonful of milk. Pour into a buttered tin till hard and firm. Mrs. A. P. White, Shawlands. TREACLE TABLET. 1 lb. of treacle. I 1 cupful sugar. 5 lb. fresh butter. | id nuts. Boil for fully 20 minutes, stirring all the time, and just before dishing throw in the nuts minced fine, pour into a greased tin and break in pieces when cold. Miss G. M. Dunlop, Stirling. TOFFEE. ^ lb. butter. I i teacupful cream or milk. J lb. brown sugar. i teacupful golden syrup. £ lb. white sugar. | 2 teaspoonfuls vanilla essence. Stir all the time, and boil for a quarter of an hour M. F. H. HELENSBURGH TOFFEE. 2 lb. sugar. j i lb._ butter. 1 tin Swiss milk. ! Vanilla essence. Melt butter, add sugar, i teacupful of water, boil and add Swiss milk. Boil 20 minutes or so, and then add essence. Pour in greased tins, and when cool cut in squares. Miss J. P. Jackson, Northampton. RUSSIAN TOFFEE. 2 lbs. brown sugar. I i lb. butter, i tin condensed milk. i tablespoonful vanilla essence, i teacupful sweet milk. I i tablespoonful syrup. Heat milk and syrup, add sugar, butter, and vanilla, and boil for half an hour. Miss Frame, Birkenshaw, Cambuslang. RUSSIAN TOFFEE. 2 teacupfuls of sugar. I 3 ozs. butter. 2 tablespoonfuls of syrup. I 1 tin of condensed milk. i£ teaspoonfuls of vanilla essence. Put all ingredients except essence into a pan and boil lor 10 minutes, stirring all the time. Add essence, ar.d pour into a buttered tin. Cut into neat squares after the toffee is cool. Miss Jenny Henderson, 18 Wellesley Place, Glasgow. SWISS TOFFEE. 1 tin condensed Swiss milk. j $ lb. white sugar. 2 tablespoonfuls syrup. | A good bit of butter. 2 teaspoonfuls vanilla.