STUFFED FRUITS.

Bay of Plenty Times, Volume LII, Issue 8473, 19 December 1923, Page 6

STUFFED FRUITS.

If you have never stuffed fruits for Christmas before, better begin at once, and so be able to present dainty bon-bona at Yuletide. Dates, Cgs, and French plums make the best, bull stuffed cherries are more novel. These also make delightful gifts when daintily packed. Let us begin by purchasing 11b of ground almonds, 11b each of caster and icing sugar, Mb glaca cherries, 2 boxes dates, |lb preserved ginger, |lb shelled -walnuts, |lb almonds, a small bottle of ginger syrup, fib marshmallows, one box figs, |lb sweet chocolate, and on© lemon and two cranges, besides a bottle of almond and vanilla essence. Before preparing any of the fruits make some* marzipan like this: Sift together Mb each of ground almonds, and caster and icing sugar, then . sprinkle on a few drops of lamon juice, two drops of almond essence, ' i teaspoonful vanilla essence, and if you happen to have any orange flower water add j teaspoon, and if any rose water add one teaspoon. Moisten to a workable paste with ! beaten yolk of egg, then knead on a board lightly sprinkled with caster sugar till smooth and free from cracks, Now prepare stuffed cherries. Split each cherry almost in half, then stuff in a tiny round ball of marzipan, pressing cherry as nearly round it as possible. Roll in castor sugar.