SWEETS AND BISCUITS.

Hawera Star, Volume XLVIII, 7 February 1925, Page 15

SWEETS AND BISCUITS.

RECIPES WORTH TRYING. Chocolate Caramels. —Put into an enamelled saucepan a teaspoonful each of golden syrup, brown sugar and milk, and one oz of butter. Boil, up, stirring briskly*, then add a dessert spoonful of glycerine and boil again for a few minutes. Take the pan from the lire and stir in a teacupful of powdered chocolate. Boil again until a little dropped in cold water will form a. hard ball. Pour into a well greased flat tin, and when cold cut into squares. Compote of Tinned Peaches is a much appreciated sweet. Pour the juice from the tin and put in an enamelled pah with a breakfastcupful of white sugar and a teacupful of water. Boil for a minute °i’ two, vq vv gently, till, tlic sugar is dissolved. Put in the fruit, and stew, also very gently* till tender. Cut a piece out of the centre of a sponge cake, leaving .a good wall all round, which is not likely to break. Put in the fruit when it is quite cold ; placq a slice of the cake on top, as a cover. Pour the svrup over,- and let the cake soak in it.' Pour thick cream over all, or custard that, when cold, can be. dotted over with blobs of whipped cream. Sprinkle nistacliio kernels, which have been blanched' like almonds, and chopped finely, on top. The sponge cake 'which was cut opt crumbled, put into a glass dish, and covered, with jam first and then with custard, to make another dish. . Pink Pears make a very pretty sweet. Take a tin of preserved pears and strain off all the juice. Dissolve onoujgh gelatine (l»y boiling gelatine ill a little sweetened water) to make £» fairly firm jelly when cold. Add a very*' lew drops of cochineal. (Do not overdo, the cochineal, for the rc.sqlta |it vivid hue looks very vulgar! Inst two or three drops make a delicate ' rose pink). Put rather more than two ounces of the tinted gelatine to a quart of liquid from the tin, pour into mould, drop pears in, and either turn out whole or place in spoonsful in a glass dish with a little^whipped bream. Lemon Biscuits.—One lemon,* lib flour,"four eggs, -Jib castor sugar, glace cherries. Grate the rind ot the lemon and add to the flour and < well beat eggs and-sugar together, then add flour and a little lemon juice. Mix well. Drop little peaces of the mixture on to lightly* greased tins put a cherry in the centre of each, and'bake in a slow oven until crisp. Oatmeal Biscuits. —Rub well together a quarter of a pound of coarse oatmeaj, a quarter of a uound .of flour, three ounces of butter,* and three ounces of castor sugar.' Mix the ingredients to a stiff do.ugh by adding a little milk. Roll the doiigh out thin, then cut into rounds. Place the biseiiits on a flat cake-tin, brush them over with milk, and bake in a moderate oven. Ginger Biscuits. —Flour, lib; lard or butter, 1-lb; sugar, 2oz; a • teaspoonful of bicarbonate of soda and a teaspoonful of ground ginger, one tablespoonful of milk, four tablespooiifuls of golden syrup, a pinch of salt. Mix all. the dry* ingredients together, rub iii tlie blitter or° lard, and bind the mixture to a stiff paste with the milk, and syrup. Roll out the mixture thinly on a wellfloured hoard and cut it into biscuits. Bake the biscuits to a golden brown, and when they* are cool store them in an air-tight tin. Chocolate Biscuits.—Beat to a cream a quarter of a pound of sugar and a quarter of a pound of butter. Adq gradually two ounces of grated chocolate, half a teaspoonful of vanilla, two ounces of cornfloip*, and lastly one egg. Beat the mixture well, and if it- is not stiff enough to roll out, add a little more cornflour. After rolling out the paste very thin, cut into fatey shapesand bake in a moderate oven.