Home Science Service

Poverty Bay Herald, Volume LXIV, Issue 19364, 30 June 1937, Page 11

Home Science Service

X ' by MOLL V PARK

SWEET-MAKING FOR PLEASURE MAKE THEM WITHOUT HEAT Sweet-making is a very pleasing pastime for wet days, and what could be more interesting for children than to help to make wholesome sweets. It is fascinating work and gives plenty of scope for young or old in creating new varieties of sweetmeats. One important fact is to make sure that all the materials used are fresh. One rancid nut will spoil a whole batch of toffee because sugar absorbs flavours so readily. Eggs used in confectionary should be, if possible, newly-laid, especially for uncooked sweets. Do Not Over-Flavour Do not over-flavour or over-colour the sweets. Giving exact quantities of colouring and flavouring is a very difficult task as the various makes of essences, etc., vary in strength, so it rests with the maker of .the sweets to use his or her judgment in this matter. A great number of sweets can be made without any cooking, and it is wise for the novice to start with these. These sweets keep fresh for about 10 days. Make sure the icing sugar is very fine before using it to ensure a smooth mixture. This week I will give recipes for uncooked sweets, to be followed next week with an assortment of easilymade cooked sweets. PLAIN FONDANT. Egg White 1 Icing Sugar lib. Lemon Ju'ee 1 teaspoon Water 1 dessertspoon Cream of Tartar Pinch Sift the icing sugar until it is as fine as flour and stir into it the cream of tartar, water and lemon juice, finally adding enough whipped white of egg to make a paste pliable and easy to knead yet not sticky. If allowed to become sticky, add a little more icing, sugar. Dust a board with icing sugar and knead paste for five minutes. Leave one hour before making into sweets. This is a foundation cream for several types of sweets. LEMON CREAMS. Make some plain fondant cream, using all lemon juice instead of water. Roll the paste on a board well covered with icing sugar. Cut into fancy shapes and press a piece of candied lemon peel on each. ORANGE CREAM JELLIES Orange Jelly i pint packet Fondant ilb. Orange Juice 1 tablespoonful Finely Grated Orange Peel, \ tea- . spoonful. A little Icing Sugar. Make the orange jelly, using half the quantity of water given and pour into a wet, shallow tin to set. Make the fondant and mix with it the orange juice and grated peel. Add a little more icing sugar if necessary and leave for one hour. Divide the fondant into two parts and roll each part to the same size and shape as the set jelly. Brush one piece of fondant with whipped white of egg and place layer of jelly on top, brush this over with white of egg and put the remainder of the fondant on top and leave for one hour to dry. Cut into fancy shapes and brush with white of egg, roll in icing sugar and leave to dry. WALNUT CHOCOLATE CREAM FONDANTS Plain fondant Jib. Cream ... # 1 dessertspoonful Cocoa 2 ozs. Vanilla essence. Knead the cocoa, about six drops of vanilla and cream with .{lb. fondant until it is a smooth, evenly-coloured paste. Make into small balls. Roll the remainder of the fondant out very thinly, taking a small piece and covering each ball. Flatten slightly and press half a walnut on top. CHERRY CANDY. Glazed cherries 2 ozs. Icing sugar • • IlkGround almonds 1 oz White of egg 1 Citron peel 1 oy - Few drops cochineal Whip egg white until stiff, add cochineal. Chop cherries and peel finely and add with almonds to egg white and enough sugar to form a paste. Form into a square and press well, and then cut into bars with a sharp knife. PEPPERMINT CREAMS Icing sugar • 1 lb. Peppermint essence, 1 teaspoonful Cream 1 dessertspoonful White of an egg. Roll and si’ft the icing sugar, then mix it with the cream, peppermint and enough white of egg to form a stiff paste. Knead for five minutes and leave to stand for one hour. Roll out to the thickness of half an inch and cut into rounds with a silver thimble. Leave to dry on sugared tins in a warm place for six hours.