COLOURED SUGARS

Dominion, Volume 25, Issue 264, 3 August 1932, Page 4

COLOURED SUGARS

Hints on Their Manufacture P|nk Sugab: Pjnk sugar . gives a pretty touch of colour to trifles, puddings, blancmanges, cakes, etc. ' It is quite edsy to make and keeps indefinitely. Put some castor sugar on a plate and add two or three drops of cocfiineal. Then, with a wooden spoon, work together until every grain of sugar is evenly coloured. Add more cochineal if necessary, but be careful to keep it all a delicate pink. If by accident you drop in tod much cochineal add more sugar. When all is prettily coloured put it into a dry bottle and cork tightly. Yellow Vanilla Sugar: .Chop four vanilla beans very finely therßmt them in a mortar with 41b. loaf sugar and pound smoothly. Add a few drops of yellow vegetable colouring and mix thoroughly, then rub all through a coarse hair sieve. Any lumps tlfilt. remain should be repounded and rubbed through the sieve. When ready put into dfy bottles and cork well. Cinnamon Stigkr: This is made in the same way as vanilla sugar, using three sticks of cinnamon instead of the vanilla beans. It is often used for coating doughnuts and is delicious sprinkled over little cakes.