RECOMMENDED RECIPES

Evening Post, Volume CIX, Issue 119, 23 May 1925, Page 15

RECOMMENDED RECIPES

EASILY-MADE SWEETS.

The- weather is cool,- not to say cold, and there is no hardship in standing over v fire, and the making of sweets would be quite a pleasant occupation at the present time. Added to this, . there is a 'crop of good causes" coming along when demands -will be made for assistance, and home-made sweets are always eagerly sought after, and in short supply. Therefore, some of Mrs. Wetherell's sweets recipes should bs very acceptable, and are as follow: —

.Helensbargh Toffee.—l tin condensedmilk, 21b sugar, 4oz butter, vanilla ess«ice, 1 te-acupful water. Melt the butter, add sugar and water, bring to the boil, and then add- the condensed milk. Continus to boil for twenty or twenty-five minutes, and then add the vanilla essence. Pour on to buttered tins, and-when cool cut into squares.

Butter-Scotch.—£lb fresh butter, lib loaf sugar, j-piut milk, cream of tartar. Put the milk and sugar into a pan and stir over a gentle boat until the. sugar has dissolved, then add tho butter and a pinch of cream of tartar. The butter should be in small pieces. Mix well, and then boil until it will set into a fairly hard ball when dropped into cold water. Pour on to a buttered fin, and cut into squares when cool. Wrap the squares in waxed paper when quite cold.

French Nougat.—Jib icing sugar, <oz honey, ilb almonds, 2 whites of egga wafer paper. Bianch and halve tho almonds and dry thorn in an oven." Line * suitable box with white paper, and then with wafer paper, filling it very carefully. Put the sugar, noney, and whites of eggs into a lined pan and stir over very gentle heat until the mixture is thick and while. Drop a little into cold water, ar>d if it hardens at once ;omovo tho mixture from the fire and stir in the almonds. Dredge a board with icing sugar, turn tho nougat on to it, and form into a ball. Press into the box and cover with wafer and then white paper, and leave until cold under procure, then cut into strips or squares Chocolate Almonds.—Blanch some almonds and dry in an ovon until they are a pale fawn colour. Melt eomo good chocolato in a lined saucepan, using the least possible quantity of water, and flavour with a. fow drops of vanilla essence.' Or break up the chocolate into a basin, covering it with a plate and .standing the basin in a pan of boiling water until melted. Put the almonds one at a time on a darning needle and dip them in the melted chocolate. Lay on greaseproof papor, and when set dip again. Apricotines.—ilb apricot, pulp, £lb loaf sugar.—Use either tinned or dried apricots. The latter must b© soaked, stewed, and sieved; if tinned are used, the fruit must be drained and then rubbed through a hair sieve. Then put the pulp into a pan with the sugar and cook over a gentle heat, stirring frequently for about three-quarters of an hour, or until a stiff mass is formed; test on a plate, and if it sets firmly in three or four minutes it is ready. Rinse out some small sweetmeat moulds about the size of a twoBhilling piece with cold water, fill them with the mixture, and put them in a warm place to dry. Then take from the moulds and roll in castor sugar. . If no moulds are obtainable, drop the, mixture in teaspoonfuls on to tho dish and dry. These will be just as good, only flatter. Ginger Ice. —21b while sugar, 6oz crystallised ginger, i pint water, ioz butter, coffee ci=sonco or green colouring. Boil the sugar and water to 252deg F. Or dip a straw in the syrup and blow through tho little hole, and when bubbles appear at- the other end and 0y away like little feathers take the pan from the fire and stir briskly until grains begin to form. Add tho ginger shredded, and stir until it thickens; then colour with either a little coffee essenco to make a pale fawn or pale green, with green colouring; turn on to a buttered tin, and when cold cut into blocks. Glace ginger may be used. Chocolate Fudge.—Jib white sugar, butter, 4!b plain chocolate, 1 pint milk, vanilla essence. —-Melt the butter in a pan and thon all tho other ingredients, and boil gently, stirring all (he time, until if pome of the mixture is dropped in cold water and rolled between tho fingers it forms a soft ball £36c10g to 240dcg P.). Put it on one side until cool and beginning to »et: Mien boat and knead with tho hand (sliehtly oiled) until a paste is formed. Roll out with the rolling-pin ami cut into squares. If you prefer it, add 3oz of chopped nuls whilst boiling.