Professional Recipes For Amateur Cooks

Press, Volume CXI, Issue 32777, 30 November 1971, Page 5

Professional Recipes For Amateur Cooks

Home-made candies for attractive gifts

(By CELIA TIMMS)

To many people the gift most appreciated is one that brings with it the personal thought and effort of the donor—something made by the giver’s own efforts.

The possibilities for this type of Christmas gift are almost endless and include gifts that are sewn, grown, arts and crafts, and also those that are cooked; it is the latter category that I have suggestions.

Home-made cookies, candies, cakes, and preserves are greatly appreciated by many who have not the ability in some cases, and not the time in others, to make them for themselves.

Home-made candies are delicious and when presented attractively in coloured wrappings, look like a million dollars. Here are some selected recipes that are easy to prepare and need no special skills or equipment:

Fruit Balls

You will need:— 8 breakfast cereal biscuits

1 cup coconut 2 tablespoons cocoa 1 cup sultanas or seedless raisins 4oz milk chocolate 1 tin sweetened condensed milk

Method: Crush biscuits in basin; chop sultanas or raisins finely and add to biscuits together with melted chocolate, cocoa and milk. Blend well together and roll in balls and toss in coconut.

Rainbow Jellies

Rainbow jellies are a type of jube greatly liked by many folk. You need:— loz gelatine 1 orange 1 lemon 11b sugar 5 fluid ounces cold water 2 tablespoons sherry Red and green food colouring Method: Soften gelatine in a very little of the cold water. Thinly peel half the rind from the lemon and orange. Squeeze juice from both fruit and place together with the rind, sugar and the remainder of the

water into a saucepan. Stir over low heat until sugar has dissolved. Bring to boil. Add softened gelatine and simmer until the gelatine is completely dissolved. Strain through a strainer or fabric and divide the liquid into three. Colour one green and pour immediately into a' wetted flat tin (sponge sandwich tin) and place in refrigerator to set quickly. Pour one of the remaining thirds into a bowl and beat until nearly white and thick and pour this on top of the set green jelly. When this is set top with the remaining liquid which has been coloured red. When firm, cut into squares and toss in castor sugar.

Coconut Ice is a favourite with young and old and the following recipe makes a creamy type. It can be coloured just pink and white or a third layer flavoured and coloured with cocoa can be added. To make a bar approximately 6in by 3in you need:— lib icing sugar Jib desiccated coconut 1 teaspoon vanilla 2 egg-whites

4ozs vegetable shortening Method: Combine sifted icing sugar, coconut and vanilla in large basin. Beat the egg-whites lightly and add to other ingredients and blend. Melt shortening over low heat until warm (this should be tested with the finger and it should not be hot) and pour on to ingredients. Mix very well with a wooden spoon. Press half of the mixture

into a loaf tin previously lined with greased paper, using the back of a wooden spoon to press firmly. Colour the remaining half with cochineal and press on top of first layer. If a third colour is used, divide original quantity into three and follow same instructions. Stand in a cool place (not the refrigerator as this makes it too hard to cut) until set then cut into squares.

Fudge Roll

You will need: — 2oz chopped walnuts 6oz seedless raisins 2oz glace cherries Boz plain water biscuits or crackers 3oz brown sugar 3 tablespoons cocoa Pinch Of salt 3oz butter 3 tablespoons raspberry jam 3 tablespoons sweet sherry loz coconut Method: Chop raisins and cherries and mix with

chopped nuts. Break biscuits into crumbs. Place the sugar, cocoa, salt and crumbs in bowl, add the s nuts and fruit. Put the butter with the jam and sherry into small saucepan and neat until the butter melts but do not allow to boil. Pour this on to the dry v ingredients and blend very y well with a wooden spoon. Turn on to a board and form into a roll. Roll in the coconut until well covered then wrap in foil or grease- “ proof paper and chill until “ firm. Cut into slices about half an inch in thickness. .

Nougat Nougat is greatly prized by many and the following recipe should be appreciated. You will need: — 2 cups sugar Two thirds cup honey i cup water 4 egg-whites 1 teaspoon salt J teaspoon vanilla essence 2 cups chopped walnuts Chopped glace cherries and angelica Method: Combine the sugar, honey and water and cook over low heat for 10 minutes. Beat the eggwhites with salt until dry and stiff. Slowly pour on the syrup, beating all the time and continue to beat for a further 2-3 minutes. Add vanilla, nuts, cherries, and angelica and blend well. Pour into an oiled pan or dish and leave overnight to set. Cut into squares and wrap in foil.

Walnut Fudge You will need: 2 cups brown sugar 1 cup white sugar i cup milk 1 cup chopped walnuts 1 tablespoon Golden Syrup Pinch of cream-of-tartar Vanilla Method: Boil all the above ingredients together for 10 minutes. Remove from heat and beat well until creamy and beginning to stiffen. Pour into a previously greased tin and allow to set. Cut into . squares.

Chocolate Truffles

Chocolate truffles are in my opinion among the most exotic of confectioneries. To make approximately two dozen small or . average size truffles you need: 6oz dark chocolate 2 egg-yolks 2 level tablespoons butter 2 dessertspoons Rum 2 dessertspoons sweetened condensed milk 2 teaspoons vanilla essence

Method: Melt chocolate after breaking into small pieces over hot water and when melted beat in the egg yolks, melted butter and milk. Flavour with the Rum and vanilla and when cooled form into small balls. Roll in chocolate nonpariels and enclose in the small paper cases obtainable at stationery shops. A larger truffle can be made and rolled in desiccated coconut.

Chocolate Cream Fudge

Chocolate cream fudge is another delicious confec- ui tion certain to find favour ai with all sweet-tooths. You ai need: la in 4oz dark chocolate tc 2 eggs IV H cups icing sugar n< 2 tablespoons cream or pi top of milk oi Jib chopped walnuts ci

Method: Beat the eggs until light and frothy then idd the sieved icing sugar and beat well. Melt chocolate over hot water and stir into egg and sugar mixture together with the cream. Mix very well; add the nuts and pour into a tin previously lined with foil ar waxed paper. When set ;ut into squares.