- 1 tin Nestlé's milk.
- 1 lb. soft white sugar.
- 2 oz. butter.
- Vanilla.
Melt the sugar with a very little water, and when boiling add the butter and Nestlé's milk. Stir continually, as the mixture burns very easily, for fifteen minutes. Try in water to see if it will set. Add the vanilla, pour into a dish, and beat until nearly cold.
One ounce of cocoanut or 2 of grated chocolate can be used instead of vanilla to flavor the above.
Fruit Cream
- 1 cocoanut, grated.
- 1-1/2 lb. granulated sugar, moistened with a little cocoanut-milk.
Put the sugar in a saucepan and let it heat slowly. Then boil rapidly five minutes; add grated cocoanut, and boil ten minutes. Stir constantly. Put a little on a cold plate, and if it makes a firm paste, take from fire. Pour part of it into a large tin lined with greased paper; and add to what remains in the saucepan, chopped blanched almonds, candied cherries, nuts, etc. Pour this over the other cream, and cut in bars.
Pop-Corn
The corn has to be "popped" over a clear fire in a little iron basket with a long handle. The corn is put in the basket and shaken continually, and in time each grain pops suddenly and becomes a little irregular white ball. These can be eaten with salt, or rolled in a sweet syrup (colored and flavored as you like it best) made of 1/2 lb. of white sugar boiled for ten minutes with a very little water.
The Plainest Toffee
- 3 oz. butter.
- 1 lb. brown sugar.