Seasonable Sweets

Evening Post, Volume CIV, Issue 147, 19 December 1927, Page 23

Seasonable Sweets

Necessary Adjunct to Christinas Fare

Christmas celebrations in the family to make a hook of walking-stick, circle always has its concomitant of When quite cold, hang in a dry place sweets, usually purchased from one of unt'J tne outside turns sugary. Other the many places where such are avail- ck, s are made ,in ? am« manner; „ . „ , , , -->•»■"•" using essence and coloanng to corresable to the busy shopper, but home- pond. made sweets are better still, or at least ROYAL ICING- ' help to'make expensive "bought" sweets go further. The following re- „j"f^^ T° T- WMte °f B. n °gg „,,,.„ ° allow about 7oz of icing-sugar, sieved cipes are not at all difficult to follow, p i nc h tartaric acid, and a few drops of and if the sweets are packed in small washing blue. cartons made of card and crepe papers Method: Mix all into a smooth paste of bright colours, make a really delight- «d ,££ £ ™J» X 7°Z S ful present as well as helping to lend is not beaten sufficiently it will not colour to the table 'decorations, thus keep its shape when forced through tho pleasing the eye, as well as tho palate, forcing bag. Turn the bottom of the particularly of the young folk, who ? akc uppermost. Ice with almond icing «i,..t.. -i *t. * vi 4. „ , lf desired. Put sufficient prepared icing cluster round the table to see the good on cen tre of cake to cover top and things with which it may be laden. sides. Spread over evenly, using a TURKISH- tcpt t«wt broad-knife. To smooth the icing, dip TURKISH DELIGHT. knife into boiling water and p « s & Ingredients: loz gelatine, 2 cups n^W over the icing. If crumbs of •ugar, li cups water, 1 teaspoonful rose t^ s SJ^L^ot a^eoni or lemon flavouring, red or yellow col- coating, ouriajfc f teaspoonful tartario acid. Allow the icing, to harden. Mark Method: Soak gelatine in the. half- I!gktly on the icing some designator cup of water. Place the cup of water ££"& U a ta| ; VaS Sp^ and sugar m pan and boil for 15 mm- ed icing, and twibt the top up. Press iites. Add gelatine and boil a few mm- the icing out evenly with one hand' and utes longer. Take off, add colouring gui^e the bag with the other. Keep and flavouring to taste. Pour into a ££ a ££ c near t0 th° artide bein2 de; dish and leave for 24 hours. Cut into squares and roll in icing sugar and FKOSTED PEANUTS. cornflour. Ingredients: lib sugar, No. la, 1 cup COCONUT CATIA-MTTt? water, 1-8 teaspoon cream of tartar, UUUOMUT CARAMELS. abont 2 CU ps of shelled peanuts, and Ingredients: lib sugar, 12oz glucose, fe"? droPf essence. li cups water, and 3 cups desiccated Method: Place _ sugar, water, and coconut. cream of tartar in pan; boil for ten Method: Put sugar, water, and clv- ™mutes > a(id peanuts and boil to 2GO coseinpau. Stir over fire until glucose Agrees, or until it forms a firm but has dissolved. Boil to 260 degrees, or 5?" bal2 whe, n rolled between fingers, until a little tried in cold water forms Take off and add esseuce- Beat tho a firm ball. Take off; add the coconut mixture well until it turns sugary and and one tablespoonful of condensed t|| lok: Pour 0E to a board and se Paiinilk. ' Pour into a buttered tin. Before a*etne peanuts with the spoon. When cold cut into squares. When-cold roll cold,. lift out the covered nuts. To rein icing-sugar mixture, move the red husks from peanuts, "place ' in oven until nuts are very hot, and CARAMEL PASTE. Ivhen cold rut) °a tlie husks. Ingredients: ,11b sugar, No. la lib BULGARIAN ROCK. 4n fl 7 + ' °Zi ? esh bUt; beaten sti2]y. *°z »«» chopped, 1 tels^%^i,gssss?(S^s! rr m fr4d ssence of vanill'and ca--snM^Oa:- UtSUgar>! lUCOSei-;J nd 1 Water Method:" Put sugar, glucose, and *,^ Stir over fire until glucose wate r in pan. Stir over fire until glu to *608£™ a"»°!™?- Boil quickly coso ana^ga,. have dißßolved . | oil in'«?M deg/ees f ' Or unt^ a le *™>d quickly to 260 degrees, or until a little off fii k " t1 rmS ??™ tal,- Take tried in cold water forms a firm ball! g£ ■- ft •iS'.S 4 S'Si SS£BjSSF« £«EHF'=^ PEPPERMINT , WALKING-STICKS. FONDANT. s Ingredients: lib sugar, 1 cup water, Ingredients: lib sugar, No. la, 4oz i teaspoon cream of tartar, few drops glucose, and 1 cup water, oil of peppermint, and red colouring Method: Put sugar, glucose, and water "«"£ i t, •-, in Pan- stir until glucose and sugar Method: Boil water, sugar, and >^ani have dissolved. Boil quickly to 240 of tartar quickly to 290 degrees; pour degrees or until a little dropped in cold on to a buttered tray. Let cool; add water forms a soft ball. Take off and oil of. peppermint. Fold in corners as stand saucepan in a pan of cold water they harden. Cut off small piece and When the syrup is just warm, remove colour red. Pull the other very white, the pan from water. • Beat the sviuti lake.off hook,.make into a ball. Lay with a wooden spoon until it is white the red piece on. Pull the white and and thick. Turn it on to a board and red out to a long strip. Fold ends to- knead it well. . The more the fondant gether. Pull out again. Fold ends to- is kneaded the softer the cream. Cover gether. Make^mto a sausage shape, the fondant with a damp cloth and rull into length of desired thickness, leave it for an hour, or until next day Cut into desired lengths. Turn one end Flavour and colour to taste. <»... , ;. . ._. •