Tried favourites cookery book

Mix ^ oz. powdered cinnamon, or ^ teaspoonful oil of cinnamon, with 1 lb. pounded sugar and | pint water. Boil the syrup^ till it snaps when put in cold water in about ^ hour. Then spread it on large flat dish, well oiled, and score, before it hardens, into small squares, or drop it evenly on paper. Cinna.mon Tablets are made in same way, but, instead of being scored into small squares or formed into drops, it is marked into squares of about 1^ inches. Cocoanut Ice. Boil 2 lb. sugar with 1 cup water till clear. Take off fire, and turn into basin wetted with cold water, and into it 2 cupfuls dessicated cocoanut. Keep stirring till milky, then spread on a wet or buttered tin. A pretty effect is made by tinting half the quantity with a few drops cochineal, and spreading this on a layer of white. Cocoanut Ice Tablets. 1 largo (heavy) Cocoanut, li lb. Castor Sugar. Pour out the milk from nut over the sugar. Break nut, pare off the brown rind, and grate the white part. Put all into a. buttered pan and looil 10 minutes. Grease a dish and pour half into it. Colour quickly the rest pink with a few drops of carmine and spread over the white. When nearly cold, cut into squares. Chocolate Creams. 1 lb. Sugar, i lb. Chocolate, 1 teaspoonful Acetic Acid, 1 tablespoonful Water, 1 teaspoonful Vanilla. Melt sugar slowly, wetting a little with the water. Add the acid and vanilla, and boil till sugary, trying veiy often by stirring a little in a saucer. When sugary, take from fire and stir till almost hard. Then roll in little balls and put on a buttered plate. Melt chocolate in 2 tablespoonfuls water, Avith a cup of sugar, and boil 6 minutes. When just warm, dip in the little balls till well coated, and lay on plates to dry. COX’S INSTANT POWDERED GELATINE. Pure and Strong. Dissolves instantly in hot water. For many other Gelatine recipes see Cox’s Maniia.1 0“f GelS.'tinG Cookery which will be sent on receipt of one penny stamp by J. & G. COX, Ltd., Gorgie Mills, EDINBURGH Coffee Creams. 2i cupfuls Sugar, i cupful Strong Coffee. Boil together 4 minutes. Cool, beating all the time. Roll paste into balls and harden. Lemon Honey. Grated Rind and juice of 2 Lemons, 2 oz. Butter, J lb. Loaf Sugar, 1 teaspoonful Ground Rice, and 2 Eggs. Melt the butter in a pan ; then add the sugar, lemon juice and rind, and ground rice. Stir constantly till it boils. Take it ofl the fire, and add the eggs (beaten). Do not put it on fire again, but stir till cool . This quantity should fill a 1 lb. jar. Lemon Preserve. Put in stewpan ^ lb. butter, 1 lb. lump sugar, grated rind of 2 lemons and juice of 3. Keep stirring mixture till sugar dissolves. Add 6 well beaten eggs. Continue stirring till it begins to thicken, but do not let it boil. When consistency of honey, it is done. Will keep six months. Marzipan. i lb. Ground Almonds, 1 lb. Sifted Loaf Sugar, Whites of 2 fresh Eggs, and a few drops Essence Almonds. Mix sugar and almonds, then add, little by little, stiff whites, until mixture assumes appearance of paste. As some eggs contain more white than others, a little less than the 2 may be enough. Paste must be quite firm. Form into blocks, and dry very slowly in a moderate oven. Marzipan Potatoes.