SWEETMEATS

Star (Christchurch), Issue 16694, 28 March 1922, Page 9

SWEETMEATS

(By

ELEANOR SINCLAIR ROHDE)

Candied Tangerine Oranges—Candied fruit of any kind ts expensive to buy, and yet they are some of the cheapest and easiest delicacies to make at home. The whole secret is to cook them slbwly enough. Place the iaugerines in a large soup plate. Make a good thick syrup, allowing a pound of sugar to a pint of wafer, and when it is thick enough pour the hot syrup over the tangerine oranges in tlie soup plate, and place over a saucepan of boiling water. Candying them takes about

half a day, and. it ia necessary to havs an extra supply of syrup to make up, as it decreases with cooking. The next important point to remember is that the oranges must bo turned over every quarter of an hour. The best thing le to keep a silver hat pin especially for the purpose of turning them, as this leaves no mark. When the oranges are properly candied, lift them out carefully, put on a wire sieve to drstin, and when quite firm and dry, wrap each separately in soft paper and pack in layers in boxes or tins. They will keep any time. Candied fruits require very careful slow cooking, and constant «t tention. If done too quickly, the fruit, falls to pieces, and unless constantly turned they ore unevenly cabled. The actual ingredients cost no Sere than the ingredients for jam, and any fruit can he candied in this way. Pears cut m halves and treated as above are excellent. Salted Almonds—One rarely find# a recipe for salting aJmonds in cookery books, but they are quite simple to do end the cost is infinitesimal. There are two methods—one high class ” p.nri the other guide and casv. The ■‘high class” method is excellent and costs no more than the easv way, bat it certainly takes longer. " a great quantity is required, it is well worth the extra trouble. Best rueithod—-Blench t-he almonds and skin them. (To do this either pour boiling water oxer them and leave them .or a few minutes, when the skins can be easily slipped off. or put them into a saucepan of cold water and bring quickly to the boil, and drain off the water and slip off the skins.) Sprinkle wuth salt, pour a little salad oil oxer them. and toss them in it til! all the almonds are well coated. leaxe them twenty-four hours. Xow put a little safad oi! into a frying pan and fry the almonds till thex are a delicate pale brown. Rub each almond with tissue paper to remove the oil and to give them a nice appearance. Salted almonds prepared as above are delirious. and very superior to any to V* purchased. Second Method—This i? a. quick, easv way. Blanch the almonds as above. Ery them till they are a good colour, turning them frequently in order to ensure their being equally done. Have ready a large slieet- of soft paper liberally sprinkled with fine salt, and toss the almonds in this. The paper absorbs the grease and tile salt sticks to the almonds. Salted a'monds keep very well either in corked bottTea or tins, and are a verv useful standby for dessert iu the case of unexpected guest?-