Petit Fours And Sweetmeats

A selection of fancies taken from a magazine supplement of around the mid-fifties when sugar rationing had finally come to an end and a sweet tooth could be indulged.

For a time after the war, home-made sweets became very popular simply because the major sweet producers had to rebuild their stocks of sugar, eggs, dried fruit and butter before they could get back into production but stocks of ingredients were available in the shops.

Another great favourite was toffee and fudge. I am currently working my way through a pile of hand written recipes. The main problem with them is that they tend to be in cooks shorthand and do not go into a great deal of detail! The assumption appears to be that the basic method is already well known to the reader.

I hope to post some of them very soon. There is nothing quite so luxurious as a cube of home-made fudge melting on the tongue!

This entry was posted in Bakery, Biscuits, Cakes, Sweets and tagged , , , , . Bookmark the permalink.

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