SWEETMEATS.

New Zealand Herald, Volume LXIV, Issue 19833, 31 December 1927, Page 14

SWEETMEATS.

Cream Fondant.—This fondant _ is quickly prepared; it is useful for fillings and may bo flavoured with vanilla, almond, or other essences, and coloured a delicate pink with cochineal. Mix half a pound of icing sugar and a tablespoonful of cream; let the sugar be quite smooth and free from lumps; take a wooden spoon and blend tho cream and sugar together. Then turn on a sugared board and beat the fondant with tho hands; roll out and cut or form into various shapes according to its uses. Colour half of the mixture and flavour as desired.

Stuffed Cherries.—This is a very pretty sweetmeat and quite novel. Take several preserved cherries and carefully fill the inside of them with some of the fondant mixture, but do not let the fondant show. Insert in the top of each cherry a thin 'strip of angelica, and tie three cherries together with narrow ribbon. Place the little bunches of cherries in a bonbon dish or large paper case. Date Pralines.—Half a pound of cooking dates, two ounces of whole almonds. Stone the dates, blanch the almonds, then put them together through the mincing machine. Form the mixture into oval and round shapes with the hands and roll in fine crystal sugar. Put on glazed paper to thoroughly harden. Strawberry Marzipan.—Take five ounces of icing sugar, four ounces of ground almonds; mix together and bind with the beaten white of an egg, flavour with vanilla essence. Form the paste thus made into strawberry shapes with the fingers, roll each in pink sugar. For the hull of the strawberry, cut out little rounds of green paper and cut into shape and insert a thin piece of green-coloured wire through the hull into the top of the strawberry. From this marzipan other varieties ol fruits can bo made*