Easy Home-made Sweets

New Zealand Listener, Volume 32, Issue 811, 11 February 1955, Page 22

Easy Home-made Sweets

) old fashioned, easily-made sweets which the family likes making, and eating, at holiday timé. Not the almost-profes-sional, grand kind, which need a thermometer and glucose and which do | make beautiful gifts when arranged in | pretty boxes, but the beloved old-timers, such as- | ERE are some recipes for the Coconut Ice Four cups sugar, a cup milk, piece butter about size of a walnut. Boil together 5 minutes over low heat; add 2 cups cocdnut and bring back to boil for 3 minutes, stirrifig all the time. Take from heat, stand saucepan in cold water while you beat it till it begins to thicken. Don’t beat too long or it will become hard. Pour on to buttered plates. Colour one half with red colouring if desiréd. Or pour first half into buttered dish, and then pour pink half on top. Mark into squares before quite cold. Hazel’s Coconut Ice One pound sugar, 42 teacup water, 12 teacup milk, 1 oz. butter, 2 teacup coconut, pinch cream of tartar, colouring and flavouring if desired. Melt milk, water, buttef and add fést.-Boil hard. Pour into dishes and cut before cold. Walnuts and ginger can be added if liked. Brown Betty Two cups brown sugar, 1 cup milk, 1 tablespoon butter, 1 cup walnuts. Boil sugar, milk and butter 20 minutes, Stirring nearly all the time. Now add crushed walnuts atid boil 5 mirutes. Take off fire, beat till thick. Pour on buttered dish, mark off in squares, set aside till cold. Really delicious. Bushman’s Butterscotch Butter a frying pan and 2 large plates. Get pan hot atid put in 4 cups sugar. Make a hole in centre, and add 1 large tablespoon of butter and 1 tablespoon of vinegar. Stit till like honey and ffee from lumps, atid put in plates. Takes about 10 minutes. Russian Toffee Melt 114 oz. butter, add 4% lb. sugar and 1 tin sweéetenéd condensed milk. Stir and boil 14 hour. Before pouring into a greased dish, add 1 teaspoon vanilla @ssence. Turkish Delight Four dessértspoons gelatine, 2 cups sugar (1 1b.), 1 cup hot water, very small teaspoon citric acid, flavouring and colouring. Place gelatine, sugar, acid and water in pan, and stir till dissolved. Boil 20 minutes. Do not stir after it boils. Remove from fire and allow to cool 10 minutes. Divide mixture, colouring one half pink. Flavour pink half with vanilla and white half with almond or lemon. Grease 2, flat dishes, and pour mixture in. Leave at least 24 hours. Cut into squares, and roll in mixture of icing sugar and cofnflour. Swiss Fudge (No Butter) Mix 2 cups sugar with 1 cup water in large saucepan, and bring to boil. Add 1 cup sweetened coridensed milk, and boil on low heat. till the mixture will form a firm ball when tested in cold water. Stir constantly to prevent burning. Remove from heat, and add as much chocolate cut into small pieces as desired; also cup

of chopped walnuts. Béat until thick and creamy. Pour into buttered tin or plate. Cut into squares when cold.

Hokey Pokey Two breakfast cups sugar, 1 breakfast cup water, few drops vinegar. Stir over fire till sugar dissolves, then let it. boil quickly without stirring. When slightly brown take off fire and add %% teaspoon baking soda. Put into buttered tins. Plain Toffee One small cup water, 2 tablespoons butter, 1 tablespoon vinegar, 2 small cups sugar. Boil quickly until it leaves sides of pan, then pour into buttered plate. Good Toffee One cup sugar, 1 tablespoon golden syrup, 1 tablespoon water, 1 teaspoon vinegar, 1 tablespoon. butter, nuts, Put ingredients into saucepan and boil without stirring until a little dropped into cold water snaps between the fingers. Then pour into buttered dish lined with

nuts. A little Ofange rind (grated) and juice may be added to flavour after the toffée has boiled. Salt Water Toffee Three cups sugaf, 1 cup water, 1 désseftspoon salt, butter size of ai egg, vahilla essence. Put all ingredients in saticéepan, boil hard until a light brown colour (do not stir), Put on greased plate. Add essence after cooked. Swiss Milk Caramel Rinse out saucepan, leaving in 1 teaspoon water. Add 2 oz. butter, 142 tablespoons golden syrup, 1 Ib. stigar. When melted, stir in. 1 tin sweetened condensed milk. Boil slowly 20 mitiutes, stirring all the time. Lift from fire, stir in 2 teaspoons of vatiilla atid 1 Ib, chopped walnuts. Pour into buttered dish. Score through when nearly -cold. Salted Peanuts Put into ffying pan half butter and half olive oil. Do not have fat too deep. It must be cooked over an asbestos mat, or else the fat and nuts will burn, Drop in nuts when -fat is hot, and then a handful of salt. Shake pan so that the nuts will not stick and burnt. When

brown and done, strain them. Pour fat over them again, while they are in strainer. The salt will crystallise out again on to nuts as they dry; shake off superfluous salt and eat. 4 Fruit Toffee (With Honey) Take 2 cups sugar, %2 cup water, 2 teaspoons vinegar, 1 tablespoon honey, dates, figs, raisins, preserved ginger. Put into saucepan sugar, water, vinegar and honey. Dissolve slowly over five, stirring frequently. When boiling, take-out spoon and boil quickly till when a little is cropped into cold water it is brittle. In the meantime prepare two buttered plates. Spread with a good layer of mixed fruits. Pout’ ‘cooked toffee’ over. On no account stir toffee after it begins to boil. Almond or Walnut Cream Toffee One pound of brown sugar, 2 oz. butter, Y2_ teacup good cream. Boil without stirring for about 20 minutes. Test by dropping into cold water. Blanch almonds and cut up, or cut up walnuts. Stir them just before taking mixture from fire. Put in buttered moulds or a Gish.