HOME-MADE SWEETS
HAVE PUBLIC IMPORTANCE. TRY THESE FOR FAIRS AND GARDEN PARTIES. Home-made sweets have a public importance these days, when so many lairs and garden parties in aid of the war effort are held. The sweets stall is always one of the most popular, so if you are having a hand in one these suggestions might help you: — Chocolate Fudge. Required:—loz butter, Alb Demerara sugar, j pint milk, 1 tablespoon melted chocolate. Put the butter, sugar and milk into a saucepan and bring to a boil, stirring all the time. Add the chocolate and boil for about five minutes. Remove from the fire and stir until the mixture begins to thicken, then pour immediately into a buttered tin. When cool mark off into squares, but do not turn out the tin until quite cold. Stuffed Dates. Shred finely lib blanched almonds. Make a caramel of lOoz sugar and one pint water, mix it with the almonds and work until a stiff, hard mixture is obtained. Fill some stoned dates, which should be rolled in coarse sugar, with this mixture. Marzipan Potatoes. Sift jib icing sugar and mix with 6 ounces ground almonds and 1 dessertspoon lemon juice. Beat an egg until light and frothy and add sufficient to the mixture to form into a firm paste. Roll the marzipan into small shapes, cover with fine chocolate powder, make a few “eyes” with a fork and leave to dry. Peppermint Creams. 1 Beat the white of an egg into a basin and mix with it some essence of peppermint. Into this, stir by degrees a pound of. finest icing sugar, beating it thoroughly till the mixture looks glace and sufficiently pliable to be moulded into balls. Roll with a glass roller and cut out with a pastry cutter. Dry and keep from the air till required.
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Wairarapa Times-Age, 1 December 1941, Page 2
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306HOME-MADE SWEETS Wairarapa Times-Age, 1 December 1941, Page 2
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