HOME-MADE SWEETS

Hauraki Plains Gazette, Volume 47, Issue 2664, 1 September 1937, Page 2

HOME-MADE SWEETS

FOUR CHOICE RECIPES. All sweets are popular, but there is something about the home-made variety that makes them doubly welcome to grown-ups and children alike. The making of them, too, can be quite fascinating, In the Australian Journal for August the cookery expert gives the following excellent home-made sweets recipes: MARSHMALLOWS. Ingredients: 1 cup water, 1 cup sugar, 3 level dessertspoons gelatine, juice of a lemon, 1 dessertspoon vanilla ' flavouring, I teaspoon cream of tartar. Method: Put together in a small saucepan the water, sugar, gelatine and cream of tartar. Simmer gently till liquid running from the spoon forms a thread. Put it aside to cool. Then add the vanilla (use less if it is strong), the lemon juice and whisk till it is thick and white. Pour it into a greased tin to stand for at least two hours. Then cut it in cubes and roll' in icing- sugar. Part of it may be coloured if desired. HONEYCOMB TOFFEE. Ingredients: 4 tablespoons sugar, 2 tablespoons golden syrup, 1 dessertspoon water. 1 teaspoon soda bi-carb. Method: Boil the sugar, water and syrup together for seven minutes, till the toffee is crisp when dropped into cold water. Then take it off the fire, stir in the soda and pour out into a well-buttered dish. Use a fairly large saucepan. ALMOND CUBES. Ingredients: 2 level cups sugar, 3 tablespoons gelatine, 1 pint of water, 4 oz. blanched almonds, 3 small pieces citric acid, essence of almonds. Method: Boil the water, gelatine, citric acid and sugar together for 20 minutes, then allow to cool. Beat it well with a whisk till it is thick, then add chopped almonds and essence. Pour it into a buttered tin. When it is set, cut it in cubes and roll in icing sugar. FRUIT CREAM BARS. ~ Ingredients: The white of 1 egg, an equal quantity of water, II lb. icing sugar, assorted preserved fruits, cherries, figs, dates and nuts. Method: To make the cream put the white of egg and the same quantity of water in a basin, beat together and add gradually enough icing sugar to make it into a really stiff dough. It should,take about the II lb., but the size of eggs varies. ' Cut the fruits and nuts into small pieces, work it into the cream, and’ when it is thoroughly in cut into bars about 3 inch square and 3 inches / long. Put it to dry on a surface dusted with icing sugar.