RECIPES.

Waikato Times, Volume 100, Issue 16818, 9 June 1926, Page 5

RECIPES.

SWEETS. Simple TofTeo.—Required: 1J lb of brown sugar, 3oz of butter, 3 tablespoonfuls of golden syrup, half leaspoonful of cream of tartar or a dessertspoonful of lemon juice. Melt the butter in a pan, add the golden syrup, and mix- well, then add the sugar. Stir until it has melted, bring to the boil, skim, then add the cream of tartar or lemon juice. Doil without stirring for 10 to JO minutes, or until the toffee hardens if a teaspoonful bo dropped into cold water. Pour it inlo a tin previously brushed over with salad oil. Mark it into squares with llic back of u knife, and leave until cold. Russian TofTeo.—acquired: lib of granulated sugar, 4oz of butter, i tablcspoonfuis of water, 1 gill of unsweetened milk, any flavouring essence liked. Melt the butter in a pan, add the sugar and water. Stir until the sugar has melted, then bring to the boil. Remove any scum, add the condensed milk, and boil, stirring all the time until the mixture thickens and becomes hard if o little be dropped into cold water. Remove the pan from the Arc, add the llavourlng essence, and pour the toffco into an oiled tin.

Almond Toffee.—Required: lib of granulated sugar, <i oz of butter, Goz blanched almonds, a pinch of cream of tartar, J gill of water. Split the almonds, dry them in the oven, then place them in rows on a greased tin. Melt the butler in a pan, add the sugar an.d water, bring to the boil, add the cream of tartar, and bod until the toffee hardens and is brittle when a little is dropped inlo cold wafer. Pour it over the almonds in the tin. Fruit or Nut Chocolates. —These may be made with French plums, raisins, dates, slices of dried tigs, glace cherries, crystallised ginger, pineapple, or any crystallised fruits, blanched almonds, walnuts, or any nuts. Stone ine French plums, dales, or raisins, and insert half a blanched almond or walnut, or a little chopped crvstalliscd ginger or pineapple in each, in place of the stones. Wash the 'figs, dry with a cloth, and cut them inlo neat slices. Wash all loose sugar from the glace or crystallised fruits, in very hot water, dry Ihem with a cloth. Cut the ginger, pineapple, or any large fruits inlo neat pieces. Cherries may be used whole. Shell all mils, put the kernels into boiling water for a few minutes, then remove the brown skins. When ready, coat any of these ingredients with chocolate, and place them on an oiled tin or disli to dry. Proper coaling chocolate is required, and can lie procured at most large, stores, either sweetened or unsweetened. The former is the easiest for amateurs to use. Cut the chocolate inlo small pieces, put these into a small pan, and place Ibis in a larger pan containing boiling water. Put the |>ans over low beat

and stir the chocolate with a wooden j spoon until it has melled. Do not let • any water splash into the chocolate from the outer pan, and on no account | let it become too hot, or the chocolate j will look dull. Rovomc the inner j pan occasionally from the fire. When the chocolate is liquid, dip the prepared fruits or nuts, one or two at a time, into it, and lift them out with a two-pronged fork. Place them on an oiled dish or tin and leave until dry. Remove the pan from the fire while coating the sweets. Should the chocolate harden before the sweets are finished, melt it again as above. Uncooked Fondants.—Break the '• white of an egg into a basin, add a tablespoonful of lemon or orange juice, or water llavoured with essence or a liqueur. Mix these, then gradually stir in about a pound of icing sugar, previously rubbed through a hair sieve. Mix well. The mixture should he I pliable enough to mould easily. If j too dry, add a few drops more liquid: , if 100 moist, add more sugar. Knead well. I Flavour and colour the cream lo | tasle; roll into small halls and coal I wilh chocolate. Put half a blanched) almond or walnut on each side of a I ball of coloured fondant, and press j them firmly together. Insert a ball of cream in the eerilro of prunes, dales, or raisins, or between some slit glace cherries. Angelica stalks may be added to the cherries. Mix chopped nuts with the cream, colour half pink or green. Roll out an inch thick, and cut into squares. Put inlo small paper cases. ■