Selected Recipes

Cromwell Argus, Volume LXVIII, Issue 3481, 9 August 1937, Page 7

Selected Recipes

Ginger Delight.—Three tablespoons gelatine, 1 tablespoon lemon juice, 2 cups castor sugar* 1 cup cold water, 1 cup crystallised ginger, i cup cold water, castor sugar. Soak gelatine in 1 cup cold water for an hour, then turn the castor sugar and i cup water into an enamelled saucepan. Bring to the boil and cook for 5 minutes, then add prepared gelatine and stir till it is quite dissolved. Bring again to the boil, and cook for 12 minutes, when remove from fire and add the lemon juice, and the ginger finely chopped. Sometimes I omit i cup ginger, and substitute | cup diced glace pineapple. Rinse an oblong pan with Ice-cold water, drain well, then pour in the mixture. Stand in a cool place for 12 hours to set, then turn on to a board sprinkled with castor sugar, cut into blocks, and leave till crystallised. Marzipan.—Many kinds of attractive sweets can be made from it. The marzipan may be colored, and with a little practice formed into apples, pears, greengages, or potatoes. Almonds may be coated, or dates, prunes or cherries stuffed with it. One lb. ground almonds, I lb. castor sugar, I lb. icing sugar, 1 egg, 1 tablespoonful water, 1 teaspoonful vanilla essence, juice of half a lemon, a few drops of brandy (if desired). Mix together the almonds and sugar, beat up the egg and gradually add to them the flavoring an the water. Knead well until perfectly smooth, adding coloring if required. Marzipan should be made just before it is required, and if it is to be kept a few days, wrapped in grease-proof paper. It should be re-kneaded before making up Into sweets.

Peppermint Creams. —Half lb. icing sugar, 1 white of egg, about I teaspoonful peppermint essence. Sieve the sugar to ensure it being free from lumps. Whip up the white of egg slightly to separate it, and add it to the sugar with the peppermint essence. Mix to a stiff paste, but if too dry add half a teaspoonful of water or cream if preferred. Roll out on a board or slab sprinkled with icing sugar to about half an inch in thickness. Cut out in rounds and allow to stand for a few hours until set, in a cool place.