SWEETS

Wairarapa Times-Age, 30 November 1940, Page 8

SWEETS

SOME RELIABLE RECIPES. In these days of frequent shops, bazaars and garden fetes to raise funds for patriotic purposes there is a constant demand for gifts for the sweet stall, always a popular attraction at any fair. Everywhere people are most anxious to assist in this way every worthy appeal, but there is quite often the recipe difficulty. Here is a collection of sweet recipes, all - well tested and all very suitable to give to a sweet stall. Butterscotch. Take i pint (1 cupful) molasses, -11 b sugar, Jib butter, 1 teaspoonful vanilla essence, 1 teaspoonful lemon essence, pinch of cream of tartar. Method: Put the sugar, molasses, butter and cream of tartar into a saucepan and boil, stirring all the time until a little of the mixture hardens in cold water. Add the essences and pour the mixture in buttered tins. Mark in squares when half cold, and break when quite cold. Wrap in waxed paper.

Chocolate Fudge. Take lib sugar, loz butter. 1 pint tin unsweetened condensed milk, soz plain chocolate, 2 tablespoonfuls water. 1 teaspoonful vanilla essence. Method: Put all the ingredients into a large saucepan, except the vanilla essence, and heat gently until the sugar has dissolved, then bring to boiling point and boil rapidly for 25 to 30 minutes. stirring as necessary to prevent burning at the bottom of the. pan. Remove from the heat and leave to cool for a few minutes, then add the vanilla essence and stir or beat until thick and creamy. Turn quickly into a greased tin and when sufficiently cooled cut into pieces with a sharp knife. When cold, turn out on to greaseproof paper and leave exposed to the air for a few hours before packing away into a tin. Turkish Delight. Take 2oz of gelatine, i pint cold water, li teacupfuls boiling water. 21b sugar, 1 teaspoonful citric acid, a little essence of lemon. Method: Soak the gelatine in the cold water for -J of an hour. Put into a saucepan with the boiling, water and the sugar and boil for 20 minutes. Take off the fire and add the citric acid and lemon essence. Pour into a dish well wetted with cold water and leave to set. Later cut into squares and dust earth with icing sugar. Coconut Ice. Take 4 cups sugar, 1 small cupful milk, piece of butter (about loz), 8 full tablespoonfuls desiccated coconut. Method: Bring the sugar and the milk to the boil and boil for five minutes, add the desiccated coconut and the butter and boil for another five minutes. Beat until it begins to set and then pour into a well-greased dish. This is a large mixture and may be divided into two amounts, leaving one white and colouring the other pink with cochineal or brown with cocoa.

Hokey Pokey. Take 3 cupfuls brown sugar, J cupful syrup, 1 cupful water, 1 tablespoonful bicarbonate of soda and 2 teaspoonfuls vanilla essence. Method: Cook the sugar, syrup and water until a little cracks in cold water. Remove from the fire, beat in the soda and vanilla well and pour on to a well-buttered plate.

Plain Toffee. Take 7 tablespoonfuls sugar, 1 tablespoonful butter, 1 tablespoonful vinegar and 2 tablespoonfuls water. Method: Boil all the ingredients together without stirring until a little dropped in cold water becomes crisp. Then pour into a buttered dish. Chocolate Caramel. Take 1 large breakfast cupful sugar, .' cupful thick cream, 2oz cocoa, butter the size of a walnut, 1 teaspoonful vanilla essence. Method: Put all the ingredients into a saucepan (enamel for preference.) Cook gently until it froths up and leaves the sides. Stir quickly for a few 1 minutes, add the vanilla essence, and pour into buttered tins. Peanut Brittle. 1 Take 1 cupful sugar. 2 tablespoonfuls water, 1 cupful peanuts. Method: Melt the sugar until a light brown colour. Remove from the heat, add the peanuts and pour into a wellbuttered dish. Caramel. Take 2 breakfast cupfuls sugar, 1 teacup milk or cream, 1 cupful hot water, 1 tablespoonful honey or golden syrup, -jib butter. Method: Mix all the ingredients together and boil gently until rather thick. Flavour to taste. Pour into a buttered dish.