Coconut Ice:
2lb of sugar, ¼lb desiccated coconut, 1 ½ teacupfuls of water.

Boil for 10 minutes, then stir for 6 minuets off the boil. Beat until it thickens. Divide in two and colour one half pink. Pour into greased tray and mark in squares.

Swiss Milk Tablet:
The name comes from using Condensed Milk which was known as Swiss Milk because it was traditionally made by Nestle form Switzerland .

2lb of Sugar, ¼ lb of Butter, 1 Tin Condensed Milk, ½ cup of water, ½ cup of milk.

Melt Butter, Sugar , Milk, and water in pan, and bring slowly to the boil after sugar has melted. Boil for about 15 min, stirring regularly. Add the condensed Milk, and continue to boil till soft ball stage. ( Have a cup of cold water handy and drop a little of the tablet into the water, take it out and when the tablet is a soft ball it is ready). Remove pan from heat, add teaspoon of vanilla essence, beat until the mix is thick then pour into greased tray.

Traditional Scots Tablet: ( Tablet’s awfu’ guid )
Granulated Sugar, Thin cream or Milk, Vanilla Essence.

Put into a large pan 2 lb of granulated sugar and 3 teacups of Milk or Cream. Bring to the boil, stirring all the time. Let it boil for a few minuets. Again take the mix to the soft Ball stage at about 240 f, remove the pan from the heat, and add the vanilla essence. Place pan into basin of cold water and stir vigorously, the edges will start to set make sure you scrape them off and mix into the tablet, this is what gives tablet it’s special texture. Keep stirring until the mix is grainy throughout. This only comes with practice and if you don’t succeed the first time just reheat and start again. Pour into greased tins and mark with a knife. Feel free to add any flavour you like at the end, or nuts or fruit etc.

Treacle Toffee:
½ lb of Butter, 1lb Granulated Sugar, 3 large Table Spoons of Treacle, 5 Tablespoons of water, 1 Tablespoon of Vinegar.

Bring to boil then add the butter in chunks. Boil to 265 degrees Fahrenheit