Untitled

New Zealand Times, Volume LIII, Issue 12643, 31 December 1926, Page 15

CRYSTALISED FRUITS Small pears and plums for crystalising should be ripe, but perfectly firm, or they will not beep, lie verv careful not to bruise them during the preserving process. Remove all skins from pears, and cut stone fruit in halves, and tako out the stones. Have ready a pound of finest castor sugar with which has boen lioroughly mixed a small saltspoonful each of cream of tartar and bicarbonate of soda. Roll each piece o' fruit separately in this, and then place all close together on a dish which will e»en heat. Bake jn

a hot oven until, the fruit ia tender, tako out, and cool at once, on the stone floor of a pantry if possible! Before the fruit is quite cold and set, roll it in the sugar mixture again, and then stand each piece separately on a wire rack and leave it for fortyeight hours in a cool, dry place. Pack in tins with grease-proof paper between the layers.