Category Archives: 1920’s

Peppermint and coffee creams

Coffee Creams and Peppermint Creams

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This recipe makes a creamy sugar candy in either coffee or peppermint flavours.

Ingredients

2 1/2 cups of sugar

for coffee creams

1/2 cup of strong coffee. If using instant coffee, 2-6tsp, depending on your personal taste

for peppermint creams

use 1/2 cup water and 1-2tsp pf peppermint essence instead of the coffee

Each batch makes 50 to 60 sweets, depending on the size.

Method

Mix everything together and boil for four minutes.

Pour it into a bowl and beat with an electric mixer until it’s cold.

When you can roll it into a ball shape and it holds it’s shape it’s ready. If it’s too dry add a couple of drops of water. Just a couple of drops should do.

Roll teaspoon amounts into balls and set aside to dry.

Cheese spread from the 1920's on toast

Cheese Spread

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Two of the great things about making your own cheese spreads is that you can use lactose free dairy products for a totally lactose free spread, and you can flavour it any way you like.

Ingredients

2 cups of hard cheese – use lactose free cheese for a lactose free spread

2 eggs

salt, pepper and mustard to taste

2 tablespoons of milk – use lactose free milk for a lactose free spread

2 tablespoons of butter (optional) or dairy free margarine

Makes enough spread for 14-16 slices of toast/sandwiches

 Method

Mix everything together in the top of a double boiler and stir over a medium heat.

If you’re going to use it straight away cook it until it’s as thick as you want but still spreadable.

If you’re going to store it in the fridge, cook it until it’s about as thick as thick or double cream as it will set firmer in the fridge.

To serve, spread on toast, crackers or crusty bread.