MORE CANDY RECIPES.

Dominion, Volume 1, Issue 78, 26 December 1907, Page 3

MORE CANDY RECIPES.

■$!; ... v;MAlishmAllows. ■.-•■■ •./Four'a cupful of; cold water upon four ounces ;'of'. powdered . gum .arabic . and' strfnd 'for , ,'two-hours. :Pnt' into,.. a. double, boiler witjvi.epld water in,'.tho outer vessel and 'bring'to the scalding-point. When the gum is vdiSsolved, strain, through coarse muslin, ■return: to thn; doiiblo, boiler with a heaping cupful;O'f powdered -sugar, and ,stir until ,tho white, and thick. Take from the Jirp,';beat.hard for'a minute and flavour with vanilla. . Beat .hard again and' pour into tins.'that, have-been rubbed on the. inside with' ".cornstarch. .When tho pastp' is cold, cut'.[into dust- with.-a , mixture of bbrjistiirch and pack in a-till"boxy. -. . . .- ■ . :

TURKISH DELIGHT. . ' To. make the'confection known as Turkish delight, .or, fig-paste, wash carefully, - then ehop-niie, - a-pound of- figs'.- Put over thn firp.m -a'-.saucepan.; with boiling water and boil .until- verv.,soft,. • Take from tho fire, drain , ; ahtl return the \yater to the.fire'and boil Until only , a cupful of'liquid remains. . Mean-' while riih'trie "fig pulp through a fine sieve, strain, <alid -stir , it.; i nto ■ tli o. Ji n If-pi nt. of boiling liquid.- Nnw add three pounds of Rranuliitecl sugar, and ■'■simmer at the side of tho range until'you have a thick paste. Lino broad'pa us with waxed paper, ami pour the paste '.into- these. - \ As cut into squares, and when cold sprinkle with powdered- susar. ■■ .. .' • '""..'., . ; . -.-■:< PINEAPPLE. ; ':■ Peel and -slice the fruit, and' pat it dry between the. folds : qfa',towol. Boil together, without stirring, two "cups of granulated sugar and ..a. gill 'of water; When a'little dropped into cold ...'water: is; brittle, remove •thtTsaiicepan from , the'range, stand it in an outer, pan , of , l>oijmg.>atert and stir m three tqaspoonfuls? 0f,.." lemon "■ "juice. . Tako each slice ; of- pineapple up 'quickly 'with sugartongs, ; dip J it' into thp scalding syrup, and lay.: v p'ri"waxed :or greased 1 paper.to dry. This would, best he .done'- in; .tlio kitolieii, or wpcr'e tH'e air is,dry' , and warm. ' ■%i % ':. -ICiiNG}rOPv/CAKES: \." -.' ,' ■'. , 'Boiled into-A porcelain-lined saucepan;a' cup :of granulated sugar arid a ', tcacupful -of. cold water.. Cook ■•, together ■without stirring until a thread flouts from ,-tfi'c tip of,a , silver, fork : clipped' into the sy;rup.; : As soon as'this thread has formed a blunt end on'the. fq'rk-tino remove from, tlio 'fifq.'. Have ready.aii: egg beaten to a standing-., froth; adding a quarter teaspoonful of cream-of-tartar after it is stiff. Pour on this,gVadiially-the syrup, beating the egg white steadily. -. When' cool . and think, fla.vouf. to taste and* spread* upon the cake. vMilk Icing.—To' a cup and a half of granulated sugar, add toil teaspoonfuls of fresh milk;' Put over the firo and'boil, without stirring,' for six minutes. Remove from the ;fire ami beat until you have a'smooth white mixture.-'.Flavour, to taste, pour imme.li,ately over. tho -cake,- and spread' it smooth with a warm knifo blade. ■'■ .