Sweets For The Bazaar

Southland Times, Issue 21662, 26 March 1932, Page 18

Sweets For The Bazaar

Turkish Delight. ■ loz sheet gelatine, lib or 2 cups crystalized sugar, 1 cup boiling water, i cup cold water, 1 small piece citric or tartaric acid, rose and lemon essence, cochineal or carmine. Method: Soak the gelatine half an hour in half cup cold water. Put in pan with the sugar and boiling water. When it boils, (boil from 10 to 20 minutes stirring well) add a small piece of citric or tartaric acid, divide the mixture and colour half pink, with cochineal, flavour with rose essence; flavour the white with half teaspoonful essence of lemon. Pour into flat dishes.

Next day cut into squares and dip in powdered sugar. * * * *

Honey Candy. 2 large cups sugar, 1 teacup honey, 2 tablespoons vinegar. Method: Boil until a little hardens in ■water, pour into a greased tin and cover with blanched halved nuts.

Honey Caramels. 2 breakfast cups sugar, 1 teacup milk or cream, 1 tablespoonful honey, loz butter. i teacup hot water. Method: Boil all the ingredients until they will candy when dropped in water; flavour and pour into buttered tins. Mark in squares when cold. « * « ♦ Toffee.

2 cups brown sugar, J cup ’water, 1 tablespoonful vinegar, 1 tablespoonful butter. Method: Place all in a pan, stir until it boils, then boil until a little tried in cold water snaps. Pour into a buttered dish. This can be turned into butterscotch by adding 4oz butter and using less water. —Sent in by Cousin Daisy Dunlop (12), Schoolhouse, Niagara (1 mark).