CHRISTMAS CANDIES.

New Zealand Herald, Volume LVI, Issue 17348, 20 December 1919, Page 6 (Supplement)

CHRISTMAS CANDIES.

Gelatine Marshmallows. Soak half a box of gelatine (two table- ?! spoonfuls) in ten. tablespoonfuls of cold water. Boil two cupfuls' of granulated sugar with one cupful of water till it ® threads. Pour over the gelatine and beat bard until stiff. Add vanilla or pepper- t mint flavouring, and pour about half an <j inch thick into a pan dusted with corn- 0 starch or powdered sugar. "When cold, 11 cut into cubes, and dredge with powdered , _ sugar. Nuts may be added; fruit-juice-, 1; used instead of water, will give a fresh, F rich flavour. , Cherry Delights. j? Put two cupfuls of sugar into a sauce- * pan; add a-quarter of a cake of grated r chocolate, one cupful of cream, and two * tablespoonfuls of butter, stirring continu- ; ally until ; it 'register" 240 degrees by the J " thermometer, or until, when tried in cold water, it forms a soft ball; then add one teaspoonful of lemon extract, half a teaspoonful of almond extract, and one cupful of chopped preserved cherries. Remove from the. fire, stir until creamy, and pour into paper cases. Decorate with whole preserved cherries. Plum-Pudding Candy. Put six cupfuls of sugar into a large saucepan; add one cupful of water and one tablespoonful of vinegar, and stir over the fire until dissolved";'' then add a pinch of cream of , tartar and boil to '290 degrees by the thermometer, or until it is brittle when tried in cold water. Pour out at once on a large buttered platter. When cool enough to handle pull until white; then knead in two, cupfuls of chopped figs, one cupful of seedless raisins, one cupful of chopped preserved cherries, one cupful of chopped candied citron-peel, one cupful of chopped cocoanut, one cupful of chopped blanched almonds, and half a cupful of chopped candied Angelica Turn into a square buttered pan and sprinkle powdered cinnamon over the top. Leave in a cool place for eight hours to harden. Serve in slices. Peppermint Creams., Ingredients: l£lb granulated sugar,/half a pint water, one-half tablespoonful glucose, or pinch cream of tartar, pepper, mint essence. Method: Dissolve the sugar in the water over a slow fire; when it begins to boil add the glucose or cream of tartar. Remove with a small wet brush any; sugar. crystals which may have formed round the sides of. the saucepan •and take off any scum that arises. Boil .without stirring until, when tested in cold ; water, it forms a soft ball or registers 240 • degrees on the' thermometer. Remove from the fire at once, let stand until Trie ■■ -air bubbles have ceased, then pour into ja large wet basin. When cool enough to bear a finger 'in it, stir witH a wooden [;, i spoon, and as soon as it begins to cream ; 'add sufficient peppermint essence to taste; • then : knead; it well and roll out on a sugared board about one-eighth inch thick, cut into rounds with small cutter. . 1 Coloured Fondants. Very pretty and delicious sweets can v be made by using the same ingredients as for peppermint creams, all except the peppermint, and by adding some other flavouring and cochineal. While the fondant is still soft, the cochineal should b e added gradually till.it is a pretty pink. Take care that it is well mixed in and does not look ! streaky. Lemon essence or vanilla are ; good flavourings. Walnut Balls. A still further variety can be made by using the fondant in conjunction with walnuts.' Divide the sweetmeat into two halves, 'and tint one-half with cochineal, leaving the other white, but flavouring it ii with vanilla. Roll it up into little balls between the hands, the palms having been previously sugared to prevent it sticking, and then press a-half walnut into either side of each ball so that the fondant comes a little bit beyond each nut. "These make very pretty and enjoyable bon-bons. Peanut Nougat. Put lib of sugar in an enamel saucepan and heat until the sugar is melted, stirring constantly.. Have in readiness one quart of finely-chopped peanuts, which have been sprinkled with a pinch of salt. Place these in a buttered tin, warm slightly, and pour over the peanuts the melted sugar. Sugar cooked in this way will turn to caramel, and for this reason must be recovered from the slove the / moment it is dissolved. Almond Jumbles. Take 41b each butter and k>a£ sugar, lib flour, ilb almonds, juice of a lemon. Pound the sugar up finely, and beat to a cream with the butter. Blanch the almonds and shred finely, beat* to a paste with the lemon-juice, and a*dd with the flour to the butter and sugar. Work well together, then roll out finely; cut into small round cakes, and bake in a quick oven. Pineapple Fudge. Two cupfuls of granulated sugar, onequarter teaspoonful cream of tartar, whites of two eggs, one-half cupful of water, one cupful of candied or preserved pineapple, one teaspoonful of orange flavouring. Boil the sugar, water and cream of tartar to the soft-ball stage, then add a cupful of chopped pineapple and a teaspoonful of orange flavouring. Pour over the stifflybeaten whites of two eggs, and beat up - until light and foamy. Pour into a butr tered pan and cut into squares when cold