Christmas Confections

Dominion, Volume 32, Issue 66, 10 December 1938, Page 6 (Supplement)

Christmas Confections

Sweets For Hie Festive Table

Christmas table is complete without a festive array of confectionery. Home-made sweets make an attractive and popular dish, and these recipes submitted by readers are suggestions for some delightful confections.

TfACH week "The Dominion" offers 2/G for a recipe, and tliis week the prize lias been awarded to Mrs. A Reid, Napier, who sent a recipe for— Christinas All-sorts. FOUNDATION: lib. white sugar. Mb. butter, Mb. golden syrup, 1 cup water. Put all ingredients into saucepan and stir over tire till dissolved. Then boil quickly till a little becomes hard in cold water. Have ready a greased plate, sprinkled with roasted peanuts. Pour some of the mixture over and leave to set. Add a little coconut to another portion and leave to set. Have another plate ready with slices of figs, pour portion of mixture over, and cut into pieces when cool. Have ready some baked admonds and put remaining mixture on stove to melt. Insert darning needle into an almond, dip in candy, coat well, and lay on greaseproof paper to set. —Mrs. A.R., Napier. Honey Jubes. TWO cups honey, 2 cups water, 11 tablespoons gelatine, 2 tablespoons seedless raisins. Boil honey and water, stir in gelatine, dissolved in little boiling water. Remove and whip till it begins to thicken. Stir in the raisins and turn

out to set in a flat dish, heavily powdered witli icing sugar. Cut into pieces when cold. —Mrs. C.S.P., Wanganui. Cherry Cupidettes. ■ 'TAKE Uh. sugar, 1 cup water, a pinch of cream of tartar, 2oz. chopped cherries, and 2 egg whites. Boil the sugar, water and cream of tartar together for five minutes, then stir in the chopped cherries. Pour the stiffly beaten egg whites over, then beat till foamy and light. Drop in teaspoonfuls on a wax paper and press a candied cherry on top.—Mrs. A.R., Napier. Cocoa Squares. QNE pound sugar, -Jib. butter, 1 tin sweet condensed milk, J gill water, IJoz. cocoa. Put the sugar, butter, water and half the condensed milk into a pan and dissolve slowly. Mix the cocoa with the remainder of the condensed milk and stir- in, bringing to the boii. Drop a little in cold water, take out and rub between fingers, and if it goes into a firm ball you will know it is cooked. Pour into a greased tin and. when set, cut into squares. Nuts, raisins or coconut may be added to this mixture as variety.—Mrs. C.S.P., Wanganui. Russia Caramel. ONE teaspoon gelatine, fib. butter, 2 cups brown sugar, 1 tin condensed milk, 1 teaspoon vanilla flavouring. Place butter in saucepan over fire till dissolved, add sugar, milk and gelatine. Simmer for 20 minutes or till mixture leaves aides of saucepan. Stir occasionally to prevent burning. Add vanilla. Pour into greased dish. When firm, cut into squares.—Miss E.R., Hastings. Prune Bonbons. OHOSE nice, fleshy prunes, remove stones, and insert a blanched almond in each. Boil Mb. sugar aud i teacup water for five minutes. Take off fire, and beat with a wooden spoon till light and creamy. Dip each prune in the mixture and roll in linelyehopped almonds or desiccated coconut, then place on greased paper to harden. —Mrs. A.lt, Napier. Cream Walnuts. A N inexpensive box dr painted glass jar can be attractively packed with home-made sweets. Cream walnuts are ideal for this purpose. Take 1 tablespoon of thick cream, 2 tablespoons of butter, 2 cups icing sugar, 1 teaspoonful of flavouring, 1 teaspoon salt, walnut halves. Add cream and butter to sugar, and work till creamy. Add flavouring and salt, and work in thoroughly. Shape into small balls and place between walnut halves or roll in chopped nuts. —Mrs. A.R.,’ Napier. Prune Mice. ("''HOOSE some large, soft prunes and remove stones by making a large slit underneath. Remove a long, nar--1 row piece of the flesh, leaving it attached at one end. Place a small piece of honey inside, aud press sides together again. Squeeze the front of the prune to form a nose, and either side of it press iu a silver cachou as eyes. Turn the strip of flesh outward to form the tail, and there you have the most realistic mouse, and delicious to eat.—Mrs. C.S.P., Wanganui. Date Creams. TWO cups icing sugar. 1-3 cup milk, butter size of walnut, colouring and flavouring. Stone dates. Mix ingredients with knife, and fill dates. Roll the sweets iu desiccated coconut.—Mrs. E.J.D., Carterton. Date Porcupines. T?EMOVE the stones from the requir- ■ • • cd number of dates, and till the hollows with ehopped nuts. Roll them in honey and coconut, using various colours as a decoration. —Mrs. C.S.P., Wanganui. Turkish Delight. FOUR dessertspoons granulated gelatine, 1 cup hot water. 2 cups sugar, ■1 teaspoon citric acid, flavouring, cochineal. Put sugar, gelatine, acid and water in a saucepan, stir, and boil for 20 minutes. Do not stir after it boils. Remove from fire and allow to cool for about 10 minutes. Divide the mixture, colour one half pink with a few drops of cochineal, and flavour each half as desired. Grease flat dishes, one each for white and pink, and pour in. When set. cut into squares and shake in iping sugar and cornflour. The addition of chopped walnuts before pouring out is an improvement.—Mrs. E.J.D., Carterton.