The child's cookery book

may be poured into buttered soup plates to cool. The Child's Cookery Book Almond Toffee Melt five ounces of fresh butter, stir in a pound of brown sugar, and let the mixture boil for a quarter of an hour, stirring well. Prepare two ounces of sweet almonds, and when the toffee is done stir them in, and pour the mixture on to buttered plates. Treacle Toffee Melt four ounces of butter, add one pound of brown sugar and two tablespoonfuls of treacle. Boil the mixture till it hardens when thrown into water, add a dessertspoonful of lemon juice, or thirtydrops of essence of lemon, and pour it into buttered soup plates. Tthe Child’^s Cookery Book Everton Toffee Put one pound of brown sugar and one teacupful of cold water into a saucepan which has been well rubbed with good fresh butter. Boil over a slow fire till the sugar is perfectly melted, then stir into it half a pound of butter and boil all together for half an hour. To find out if it is cooked, drop some on a plate, and if it dries hard, it is ready. My Favourite Toffee Put half a pound of butter into a saucepan with one pound of treacle and one pound of brown sugar. Boil it fast over a clear fire, stirring well all the time. Bake four ounces of blanched almonds in a hot oven till brown, and when the mixture is done, stir in the almonds. Bring it to a boil, and pour it into a clean and well- The Child's Cookery Book buttered Yorkshire pudding tin. When half cold, mark it into small squares by pressing on it with a silver knife, and leave till cold. Armenian Dates Stone some Tafilat dates, blanch two ounces of sweet almonds, and cut thin strips of candied lemon and orange peel. Stuff each date with a piece of peel and an almond, and close them carefully that the almond and peel may be quite hidden. Almond Rock Take half a pound of sweet almonds and a pound of loaf sugar and pound them together in a mortar, then pass the mixture through a wire sieve. Put the whites of four eggs into a pan, and whisk them to a stiff froth. Add gradually the almonds and sugar and three quarters of a pound of almonds cut The Child's Cookery Book into slices. Make small heaps of the mixture on buttered paper, and bake in a cool oven till they are a pale brown. Peppermint BuIIseyes Rub a saucepan well with butter, and pour into it one and a half pound of treacle. Let it boil gently until it hardens when thrown into cold water. Stir in one teaspoonful of essence of peppermint, pour it upon a buttered dish, and when cool form into balls or sticks. Strawberry Drops Rub some fresh strawberries through a fine hair sieve, weigh the pulp and the juice, and when you have two ounces add eight ounces of crushed sugar, not castor. Stir these well together over a fire till the mixture is liquid and beginning to bubble, then take it off, stir it continually for six The Child's Cookery Book minutes, and then let it fall in drops slowly upon a piece of buttered paper. When cold, take them off the paper, and let them dry on fresh paper in a cool oven. Brazil-Nut Candy