SWEET-MAKERS.

Evening Post, Volume CIV, Issue 128, 26 November 1927, Page 14

SWEET-MAKERS.

Here is a sweet that sounds really difficult, but it only wants a little care in following the dreetons exactly. It is Turkish Delight. For making this you will require as well as two basins a knife, a saucepan, a small strainer, a lemon squeezer, and a tablespoon: -Jib cinq sugar, cochineal, 1 teaspoonful citric acid, an orange, a lemon, lib granulated sugar, loz leaf gelatine, 1 teacupful of cold watsr. Break the gelatine into pieces into a basin, add half a teacup of water. Cover the basin with a plate and let stand until soaked right through. When this is ready put the granulated sugar and half a teacup of water into a saucepan. Place it**jn the stove over a gentle heat until the sugar is melted, then bring to the boil and stir in the gelatine. Let simmer for 15 minutes. While it is simmerin E squeeze the lemon on a squeezer and pour the juice through a strainer into a cup. Treat the orange .in the same way. Put enough orange juice into a cup to half fill it, and add 3 tablespoons of lemon juice to it. Pour cold water into two soup plates, pour out again but do not dry. Take saucepan off the stove, add the fruit juice and citric acid, and stir well. Add a few drops of cochmeal to colour it a little, pour out into wet plates, and leave until cold and firm. • Cut into squares and roll each cube in icing sugar. SHIRLEY MARRIOTT Oriental Bay.