CHOICE CONFECTIONS.

Marlborough Express, Volume XXXVII, Issue 42, 20 February 1903, Page 6 (Supplement)

CHOICE CONFECTIONS.

How to Mako Uio Gftsfciwuouiic TlrtbU

Called' Turkish Delight.

/ Break an onnco of sheet gelatin into pieces and poak in half a cup of ookl water for two libtrrs. Weigh a pound of "granulated sugar and put it in a granite pan with half a cup of cold water. Sand the pan, coyer the fire and when the sugar is melted and comes to a boiling point; add the soaked gelatin and boil steadily for 20 minutes. Flavor with the rind and juice of an orange, tlie juice of a lemon and a tablespoon? ful ,of rum. Wet a tin in cold water and fcurij this mixture in, haying it about an inch in thick ness and stand away, to harden. When it is jellied, cut into inch, square pieces and roll them in confectioners' sugar/ ' A few chopped huts added "tfitii/thei flavoring':aregood.

; Another delicious confection is raade by chopping any kind'of nuts you may have at hand; but do not have them too fine. Butter a bright biscuit tin and scatter the nuts over the pan. Add to. the nuts a little chopped candied orange and lemon. Put in a few raisins and candied cherries.. Make a.sirup of two pounds of granulated sugar and a small cup of water. Boil it until it will be soft and pnttylike when rolled between the fingers after being dropped in coJd water. Flavor the sirup with a tablespoonfuiof wine, or lemon juice if preferred, and pour over the prepared nuts. T£ke a thin knife and mark into inch squares while the candy is still soft. When it.becomes cold, it can be broken apart in the lines.