|Boiling water||3 Tablespoon|
|Cream of tartar||1 Pinch|
|Evaporated desiccated coconut||1⁄4 Pint|
|Milk||1 Cup (16 tbs)|
Wipe apples well.
Put sugar and boiling water into a saucepan and dissolve over gentle heat, stirring till sugar is melted.
Add cream of tar- tar, butter, vinegar and milk and boil to 290° F.
Put wooden skewers into the stalk end of the apples and dip them, one at a time, into the toffee, but do not stir it around.
Red colouring can be added just before dip- ping, but do not stir the toffee, or it may turn sugary.
If the toffee doesn't want to stick on the apples, grate the skin very lightly.
Place each apple, after dipping, onto a greased plate to set.
At this stage, they may be sprinkled with desiccated coconut.
(Note: 290° F - when dropped into cold water, syrup separates into hard, but not brittle, threads).