TRY SOME RECIPES FOR HOMEMADE SWEETS
Homemade sweets are always most tempting, and here are recipes fo* two kiuds which are usually favourites: COCONUT ICE. Ingredients: 2 cups of sugar, i cup of fresh milk, 4 large tablespoonfuls of dessicated coconut, 1 dessertspoonful of butter. Method: Boil the sugar and milk for five minutes, add the coconut and butter and boil again for three minutes. Take off the fire, beat until it begins to thicken and pour into a well buttered dish. Too much beating will make the coconut ice sugary. This quantity. may be divided when cooked and half coloured chocolate with cocoa, and pink with cochineal. A few drOps of vanilla essence should be added with the cocoa. TURKISH DELIGHT. Ingredients: 2ozs. sheet gelatine, l pint of cild water, 1J teaeups of boiling water, 21bs. of sugar, 1 teaspoonful of citric acid, 1 dessertspoonful- of whisky, a little essence of lemon. Method: Soak the gelatine in the cold water for three-quarters of an hour and then put into a saucepan with the boiling water and the sugar. Boil for 20 minutes, take ofi? the fire, add the citric acid, whisky and essence of lemon. Pour into a dish well wetted with cold water and when set cut into squares 4 e?U in i oigff tugar,
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Hawke's Bay Herald-Tribune, Volume 81, Issue 77, 23 December 1937, Page 14
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217TRY SOME RECIPES FOR HOMEMADE SWEETS Hawke's Bay Herald-Tribune, Volume 81, Issue 77, 23 December 1937, Page 14
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