SWEETMAKER
Turkish Delight.—loz sheet gela. tine, lib or 2 cups of crystallised sugar* 1 cup of boiling water, $ cup col(l water, 1 small piece citric or tartarlo acid, rose and lemon essence, cochineal or carmine colouring. Method: Soak j the gelatine half an hour in half a | cup of cold water. Put in pan with the sugar and boiling water. When. lit boils (boil from 10 to 20 minutes^ stirring well), add a small piece of citric or tartaric acid; divide the mixture and colour half pink with, cochineal, flavour with rose essence; flavour the white with half teaspoonfnl essence of lemon. Pour into flat dishes. Next day cut into squares and dip in powdered sugar. "BEBE DANIELS" (14). ; PahautanuL
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https://paperspast.natlib.govt.nz/newspapers/EP19320102.2.246
Bibliographic details
Evening Post, Volume CXIII, Issue 1, 2 January 1932, Page 16
Word Count
120SWEETMAKER Evening Post, Volume CXIII, Issue 1, 2 January 1932, Page 16
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