Sweets for the Party

Southland Times, Issue 22511, 20 February 1935, Page 5

Sweets for the Party

The usual round of bridge and tea parties will soon be starting again and the good hostess always* has a dish of sweets on her card table and very often cn her afternoon tea table as well. Naturally no sweets are quite as attractive as the home-made variety and here are some suggestions. Marshmallows.

Ingredients: One cup water, 11b sugar, 12oz glucose, Ijoz gelatine, rose or vanilla flavouring, carmine. Method: Moisten the gelatine with a little water. Put the water, sugar and 6oz glucose in a saucepan, bring to the boil, add the gelatine, boil up again, then put remainder of glucose in. Pour into a large basin, add flavouring and colouring (if liked), beat till thick, pour into a lightly-buttered dish, leave till set. Next day turn on to a board dusted with icing sugar, cut marshmallows into neat pieces, roll in the sugar.

Ginger Creams. Ingredients: One pound sugar, 11 cup milk, Jib crystallized ginger, 1 dessertspoon glucose, pinch of cream of tartar, few drops carmine. Method: Put all ingredients excepting ginger and carmine into an enamel lined saucepan, bring to the boil. Boil five to seven minutes, add the ginger (chopped) and the carmine. Pour into a basin, beat till thick, place in a tin lined with grease-proof paner. When set, turn out, cut into blocks.

Date Fudge. Ingredients: Two cups sugar, pinch cream of tartar, 2-3 cup milk or cream, 1 dessertspoon butter, 1 teaspoon vanilla, Jib dates (chopped). Method: Put sugar, milk, cream of tartar and butter into a saucepan, stir over a low gas till melted, boil to 236 degrees or soft boil stage. Remove from fire, add dates and vanilla. Beat until creamy. Put into a buttered dish. When set, mark into squares.

French Almond Rods.

Ingredients: One and a quarter pounds crystal sugar, good J cup water, pinch cream of tartar, 1 dessertspoon glucose, Jib almonds (blanched). Method: Put all ingredients excepting almonds into an enamel lined saucepan. Boil to 310 degrees Fah. Add almonds (which must be thoroughly dry). Boil up to 310 degrees again. Pour on to buttered slab or dish till set.

For Marshmallow Jellies. Before comme..-ing to beat the mixture used for marshmallows, take out one-third of the liquid; put on one side. Eeat the remainder; when set, flavour and colour the liquid and pour gently over the mixture in the dish, leave till set, then turn out and cut up.