XMAS DESSERT.

New Zealand Herald, Volume LXV, Issue 20137, 24 December 1928, Page 5 (Supplement)

XMAS DESSERT.

After-dinner Mints.—lngredients: One pound of loaf sugar. } of a pint of water, a few grains of cream of tartar, 8 drops of oil of peppermint. Put the sugar and water in a saucepan, add a tiny pinch of cream of tartar. Heat slowly until the sugar has dissolved. Then bring to the boil and boil to the feather degree 232 deg. F. When it reaches that degree, lake it off the fire and stir in the peppermint. Leave it for three or four minutes to cool a little. Then beat it until it is white and creamy. Drop it in small teaspoonfuls on oiled paper. \Vhen cool, wrap in wax paper and store in a tin' until required. Plums with Orange Cream.—lngredients : One pound of plums or good prunes, lib. of icing sugar, 1 orange, 8 chops of orange-flower water, 1 tablespoonful of cream, white of an egg. Cut the plums down one side and remove the stones. Rub the icing sugar through a fine sieve, add the yellow part of half an orange peel, finely grated, and the cream. Mix well, then add a teaspoonful of strained orange juice, the orange-flower water, and enough whipped white of egg to form a soft, creamy paste. Leave it to dry for an hour. Then form into oblong pieces and put one in each plum. Roll them in fine castor sugar and leave for some hours in a warm place to dry. Serve in little paper cases. Rosy Apples.—lngredients: Quarter of a pound of ifcing sugar i of a pound of ground almonds, gib. castor sugar a few drops of carmine, angelica, cloves, one egg, one teaspoonful of lemon juice. Put all the sugar through a fine sieve, mix tho ground almonds with it and the lemon juice. Knead well with enough beaten egg to form a stiff paste. Leave it for a few hours in a warm room. Then form into small apples. Paint a rosy cheek on one side with carmine, insert a clove ono sido and a stalk of angelica the other.