Home Science Service

Poverty Bay Herald, Volume LXV, Issue 19700, 4 August 1938, Page 17

Home Science Service

i>y MOLLY PARK

WHOLESALE SWEETS

THIS (’HIIVI)REX’S RECIPES The wise housewife always keeps ■ui eye on her stock of groceries so that when there is a really wet day and the children are looking for something to do she can suggest sweet-making with confidence and know that good wholesome sweets will be the result of an afternoon’s amusement. The following recipes are ones that children can make without much assistance from “grownups.” Almond Paste First make a creamy almond paste. For this ycu will want 1 lb. icing sugar, \ lb. ground almonds, 1 teaspoon lemon juice and the white of i fresh egg. ' See that the sugar lias no lumps : ,i it by putting it between two pieces while paper and rolling it well i with the rolling pin. After rolling | all the sugar like this put it in a 1 b: sin. stir in the ground almonds, 1 then sprinkle in the lemon juice. "<".! the egg-white until it looks like ■ wv and then stir it into the other • -"’-orFrmts till you have a soft paste You can colour this if you like, or leave it white. For colouring- put rix drops of carmine on the paste and squeeze it until the colour is soread nil over. Leave one hour before making into sweets. I Stuffed Fruits ! If you are fond of dates you wil, I love this sweet. See first that th dales are clean and free from stone. Crack some nil’s —small cries are be -and cover each one with pin.’ almcnd paste or French cream an put one in each date. Roll the in sugar and put them in little pa pc cases. Open crystallised cherries and pa a little bail of paste in the centre e each one. French Cream Beat two egg-whites stiffly am fold in two tablespoons of Ihic cream ami water. Add sufficient iein suear to make into a rather sli paste. Toffee Toffee must be cooked so it is a little more difficult to- make. First you put in a saucepan 1 lb. brown sugar and half a tumbler of cold water. Stir it round so that the sugar is all wet, then put it over a gentle heat until the sugar is melted Let it boil for 10 minutes. Put in 2 oz. butter, a little at a time, and a small teaspoonful of lemon juice.

Bel it keep boiling until when you put a lew drops into a saucer c. cold water you can take it out and it is hard enough to break. It should be ready by a quarter of an hour after you put the butter in. Grease a tin or dish well with, butter and pour the toffee in. When it is nearly set mark litle squ ires on it with a knife and then you will be able to break it up easily and neatly when it is cold. J Salted Nuts Blanch some nuts, then dry them carefully cn a cloth. Fry them a golden brown in butter or oil. Be| careful to keep turning them about | in the pan whilst cooking. Drain on | soft paper and sprinkle them at | once with salt and cayenne pepper. [

y,-It is the liir.it Club Ball this wcel:, and with another largo affair comic,g off soon, 1 really had to have a m w evening frock. 1 thought t would like a change, hi my colour scheme this time, and you know it is very hard to break away from on.’a .aney, however. 1 have ready done so this time. I got one'of these pretty new ltorai cat ins with a-cream background. it docs look so --sweet. The kir; hangs beautifully and falls very nit ;,t the hem. It has a round nock with a matching clip, (one oh those ■paikly dtps yon knowl in front, •'dvt h'x-k is open about’ nine inches from the neck. It is sheered across th ' top of the .shoulders; the sleeves being- short and puffy. It was reasonably priced at the Mat Box, Gladstone Road, opposite Town Clock.