Cut the cocoanut into small thin strips about half an inch long. Boil
with the sugar and the milk from the nut, stirring all the time. Drop a
little on to a wet board, and if it be sufficiently cooked, it will
harden. When ready, form the mixture into round cakes with a tablespoon,
and drop them on to a wet board as fast as possible.
Ginger Lee. Time—1 hour.
1¼ lb. ginger lee seed, 1 lb. castor sugar, 1 lb. honey, ¼ lb. almonds.
Blanch the almonds and ginger lee seed the day before they are required.
Pick the seed over well, put it into the oven until it is a light brown.
Mix the sugar and honey well together, put them in a saucepan on the
fire, let them remain till clear (about 20 minutes). Drop in the ginger
lee seed and almonds, and stir well. Drop a spoonful on to a plate to
see if it sets; when ready, thoroughly wet a board and rolling pin, roll
out the mixture about one inch thick, cut it up, and put on a dish to
cool.
Toffee. Time—½ hour.
1 lb. brown sugar, ½ lb. butter, ½ gill water, 1 dessertspoonful vinegar
(2 oz. almonds, if liked).
Melt the sugar and butter together, then add the water and vinegar, and
stir over a slow fire, till a little of the mixture, poured into cold
water, becomes quite crisp and hard. Blanch the almonds, cut them up,
sprinkle them into the toffee at the last moment, then pour it on to
well-greased dishes, mark it into squares, and cut up as soon as
possible.
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