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COOKING
THIS book being a play-book, the cooking recipes which follow are for sweets, all of which can be made with very little trouble on a nursery fire. Readers who are permitted to experiment with pots and pans and the kitchen range, or who are fortunate enough to have a stove of their own, will find The Child's Cookery Book, by Mrs. Tate, a useful work.
For making sweets you will need a copper, enamel, or earthenware saucepan ; a long wooden spoon ; one or two old soup-plates or dishes ; a basin, if there is any mixing to be done; a cup of cold water for testing ; a silver knife ; and, if you are not cooking in the kitchen, a piece of oil-cloth or several thicknesses of brown paper to lay on the table.
Butter the dish into which the sweet is to be poured before you begin to cook. To do this put a little piece of butter on a piece of clean soft paper and rub it all over the dish.
Always stir round the edge as well as the middle of the saucepan. Stir slowly but continually, for sweets burn very quickly if left alone.
The flavouring should be added just before taking the saucepan off the fire.
To find out if your toffee or sweet has boiled long enough, drop a little in the cup of cold water. If it at once becomes crisp and hard, it is done.
Before your toffee is quite cold, mark it with a silver knife into squares. This will make it break up more easil} and neatly when cold. |
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