SOME HOME-MADE SWEETS

New Zealand Times, Volume LIII, Issue 12609, 20 November 1926, Page 16

SOME HOME-MADE SWEETS

First of all our French cook is going to show you the way he makes Everton toffee. And here he is doing it. You can all make paper caps like his if you like. Its fun.

This tells you how to make peppermint creams:— Break the white of an egg into a basin and mix with it about }lb icing sugar and a tablespoon of water till it is a smooth thick paste, and then knead it till perfectly smooth. Work in t teaspoon of essence of peppermint, roll it out i inch thick, stamp into rounds and cut into small squares. Leave to dry on a tin or plate dusted with sugar. PEANUT BRITTLE. Shell the peanuts, remove the skins, and crush the nuts as fine. as possible. Measure the nuts, and for every half pint take lib granulated sugar. Put the sugar in a saucepan without a drop of water, and when thoroughly brown (but be very careful not to let

it burn 1) take it off the stove, stir in the peanuts, pour it out on a marble slab (a big slate will do instead), and roll it out very quickly with a roller till it is very thin. Then cut into strips. RUSSIAN TOF/EE. Put in a pan 21b sugar, 2oz fresh butter, one small tin condensed milk, $ a small teacup of fresh milk. Boil all together very slowly till thick, keeping them well stirred till on dropping a little into cold water it hardens at once. Then add a spoonful of vanilla or almond essence; pour on\an oiled tin and mark off into squares before it gets cold. Last of all comes something very good—and easy tool STUFFED DATES OR PRUNES OR CHERRIES. Mix very smoothly Ub icing sugar with one tablespoonful of water and the white of an egg till it is a smooth thick paste. Add any flavouring you like. Then split open the dates or prunes or cherries, j)uf into a tiny piece of the mixture shaped like the stone. Yon can put a little piece of almond or nut to look like a kernel if you like. •