HOME-MADE SWEETS

Press, Volume CVII, Issue 31540, 30 November 1967, Page 3

HOME-MADE SWEETS

(By

CELIA TIMMS)

Last-minute or overlooked gifts can be a cause of embarrassment A most successful way of overcoming this problem is to keep on hand some home-made sweets, attractively packaged. These can make a most acceptable gift and one that is always appreciated because of its “personal” nature. Here are suggestions for confections which can be easily prepared at the last moment TURKISH DELIGHT To make about 1 jib you will need: 3 envelopes gelatine 2 cups sugar One-eighth teaspoon salt 1 cup water 1 tablespoon orange or lemon juice 1 tablespoon grated orange or lemon rind Food colouring Icing sugar. Method: Mix the gelatine, sugar, salt and water in a heavy pan. Bring to the boil and simmer, without stirring, 10 minutes. Remove from beat and add the fruit juice and rind and a few drops of food colouring of your choice. Taste for flavour; add more juice if required. Pour into a square tin which has been rinsed in cold water. Chill overnight. Cut into squares and roll in icing sugar. STUFFED DATES

Quantities will depend on number required. Ingredients needed are: Pitted dates

Butter Icing sugar Grated orange rind Chopped walnuts Salt Brandy Sugar Method: Split the dates without cutting through, spread open and lay on a tray or board. Cream the butter, salt and icing sugar until light and fluffy, add orange rind, walnuts and brandy to taste. Stuff the dates generously with this and place two whole dates together, sandwich fashion. Roll in sugar and stand four to five hours or overnight. CANADIAN CANDY This is a smooth-grained creamy candy, not as heavy as fudge. You will need:— 1 cup white sugar 1 cup brown sugar 'i cup honey j cup milk 1 cup metled butter 2 teaspoons cocoa 1 cup chopped walnuts 1 teaspoon vanilla essence

Method: Boil both sugars, honey, milk and butter together for two minutes and a half, then add cocoa and vanilla; boil five minutes longer or until a little of the mixture dropped into cold water forms a soft ball when pressed between the fingers. Allow to cool, beat until creamy, then add one cup of chopped walnuts. The mixture must be cool before the beating, and it should be beaten hard, but evenly, until the colour changes. Pour into a greased tin to set. Cut into squares.