1-oz. gelatine, 1-lb. granulated sugar, nearly 1-pint water, flavouring. Put the water and gelatine in a pan, and when dissolved add sugar. Boil fast 25 minutes. Add 1 teaspoonful powdered citric acid, to give a sharp taste. Pour on three perfectly dry soup plates. Flavour each differently, and leave till next day. Then with a sharp sugared knife cut into diamond shapes, toss in castor sugar, and spread on paper to become crisper. These are much better after a few days.
13. Chestnut Bonbons.
½-lb. chestnuts, 2-oz. chocolate, ¼-gill water, 4-oz. sugar, 1 white of egg. Boil chestnuts till tender, skin and sieve; add sugar and the melted chocolate, whip the white stiffly and add it. Bake in little rocks on wafer-paper.
14. Chocolate Baisers.
White of 1 egg.
1 teaspoonful sugar.
1 teaspoonful powdered chocolate.
Beat the egg to froth and mix with the sugar and chocolate and form into balls. Place on well-greased tin and bake 20 minutes.
15. Yorkshire Toffee.
¼-lb. butter.
1-lb. Demerara sugar.
1 tablespoonful treacle.
1 tablespoonful vinegar.
1 teacupful water.
Boil all together about 20 minutes and turn out on a buttered dish.