Peppermint Creams

New Zealand Listener, Volume 4, Issue 80, 3 January 1941, Page 46

Peppermint Creams

Dear Aunt Daisy, I wonder if you or any members of the Daisy Chain could help me. Some time ago I had a recipe for peppermint sweets made with icing sugar, egg white,

and peppermint flavouring. I remember making some at the time, and found them delicious. Sad to say, I have lost the recipe and cannot remember the quantities to use, so would be very grateful if you could help me, I made some with the recipe in last week’s Listener, and they turned out awfully nice, but the. beating was hard work, especially as my beater is not working very well. In the recipe I have lost, if I can remember correctly, it only had to be kneaded to a firm paste, and the cut into rings with the top off a bottle or something similar.

GOOD LEMONADE: I wonder if any readers or listeners would like my recipe for lemonade, It is very easy to make, and can hardly be distinguished from the bought cordial. Here it is: Two gallons of water (boiled is best), 2 Ibs. sugar, 3 small lemons, 142 teaspoons cream of tartar. Dissolve the sugar in the water, slice the lemons in, and also put in the cream of tartar. You will notice that the lemons usually float on top of the water. Wait until the lemon slices start to sink to the bottom-this is usually in two or three days. Strain and bottle, putting good airtight corks or tops on the bottles. It will be ready to use in about ten days. This really is nice and very‘cheap, too, when a family is as fond of cordial as mine is, as I usually get eleven bottles out of each brew!-" Jo" (Ngaruawahia).

Yes, " Jo," here is the recipe you ask for. PEPPERMINT CREAMS: Two pounds of sifted icing sugar, 1 dessertspoon lemon juice, % teaspoon cream of tartar, 2 teaspoon peppermint food flavouring, and 2 egg whites. Beat the whites of eggs to a stiff froth, add halt the icing sugar, then lemon juice, and peppermint food flavouring. Stir in the remainder of the sugar to make a stiff pliable paste. Knead well for five minutes. Stand on one side for an hour. Sprinkle icing sugar on a pastry board, roll out the creams half to one inch in thickness. Cut into very small rounds, the size of a florin. Stand on greaseproof paper to dry, and then pack in a tin. CREME-DE-MENTHE JUBES: You will like to try this one, too. It makes a lovely after-dinner sweet, One pound of sugar, 1/2 pint cold water, 2 teaspoon creatn of tartar, pale green colouring, and 2 teaspoon creme-de-menthe food flavouring. Put sugar, water and cream of tartar into a saucepan, dissolve slowly. Bring to the boil, and boil to 240 degrees. Soak a small tablespoon (or 1% dessertspoons) gelatine in half a . gill of water, dissolve and make quite hot. Add to the syrup, stir in the creme-de-menthe flavouring and colour pale green. Strain on to a wet deep plate. Stand on one side until next day. Cut into neat squares. Roll in sifted icing

sugar. Pack in a flat tin and keep aif tight.