SWEETMAKING CORNER

Taranaki Daily News, 23 February 1935, Page 21 (Supplement)

SWEETMAKING CORNER

“TUTTI-FRUTTI.” Divide a pound and a half of icing sugar into three portions, and put each Into a separate basin, ■ Into the first portion mix a teacupful of chopped nuts; into the second chopped candied cherries and figs; into the third two table.spoonsful of unsweetened cocoa and chopped candied' ginger. Mix the first .portion, to a thick paste with boiling milk or water, beat it into a block on a board, and stand it aside on a piece .of greaseproof paper. Do the same with the second portion and colour it pink with cochineal. Follow the same directions for the third portion. Take care that the blocks are as near as possible the same size. Slightly beat the white of an egg, brush over the top <of the first block with it, find press the second block on it. Brush over the top of the Second block and place the third bn top. Trim the sides evenly, with a large sharp knife, place greahe. roof paper on top of the tutti-frutti, and a weight to press it all together. Leave it to dry for twelve hours, and serve it at your next party on a pretty gold lace paper mat.