SPANISH DESSERT

Shannon News, 19 February 1929, Page 4

SPANISH DESSERT

Spanish dessert is a favourite sweet, as oranges are both popular and very wholesome. It is a great advantage to prepare them in the kitchen, as it needs considerable courage to deal with an orange at a dinner party. Ingredients: 1 white of egg, 1 teaspoonful of water, sections of orange, granulated sugar, carmine if desired. The sweet made as follows:- —

(1) Tint the sugar with carmine, if this be used, by putting about a couple of tablespoonfuls on a stiff piece of paper with one small drop of carmine in the centre. Rub lightly with the finger tips until the whole is evenly col oured. •

(2) Peel the oranges carefully, removing all pith and skin, but being careful not to break the sections in any way.

(3) Beat the £gg white .stiffly and add the water.

(4) Drop each section into the prepared egg white, and remove with a fork, then press the sections in the prepared sugar. (5) See that the sections are evenly coated, and spread them upon a sieve or sheet of sugared paper to dry for an hour in a warm place. , (6) Arrange in a glass bowl, garnished With fresh green leaves, such as fern, bay, myrtle or vine: