RECIPES FOR DELICIOUS SWEETS

Radio Record, Volume III, Issue 36, 21 March 1930, Page 26

RECIPES FOR DELICIOUS SWEETS

TO SUIT ALL TASTES

Candied Plums. WITH a silver or stainless knife cut a number of large ripe plums in half and remove the stones; place the halved fruit on a board, cut side uppermost, a few inches apart, and well sprinkle each half with white crystal sugar. Put the plums into the oven until they are warmed

through and the sugar is melted. Remove and set in a cold place to harden; when the glaze is almost set, sprinkle well with more sugar. These make delicious dessert fruit, the full flavour of the plums being retained. Toffee Apples. WaSsH some apples, dry them thoroughly, and put each on a small stick, Make some toffee by boiling for about twenty minutes one pound

of sugar, one teaspoon of butter and two teaspoons of water; let the mixture cool and then boil. up again for fifteen minutes. When the toffee is made (it should be brittle when tested in cold water), dip’ each apple in it, covering the fruit well. Allow to harden. A few drops of cochineal will ensure a bright, transparent red colour. Nougat. LB. of honey or golden syrup (white honey if possible), 4 whites of eggs, 1lb. of blanched almonds (unchopped), 40z. cherries, same of blga@h-" ed pistachios and ilb. of skinned: hazel nuts, all unchopped. For ‘the syrup, ib. of loaf sugar, 14 gills of water, and a vanilla pod. Put the honey in a pan and melt over another pan of hot water. Add the stiffly-beaten egg whites, and stir well until the mixture forms a hard ball, Avoid overheating and stir continually to hasten the reducing, which takes about 14 hours. Meanwhile line a tin with rice paper, and moisten the edges with water to make the side strips stick, When the honey mixture is nearly ready, heat the sugar, water and vanilla pod, removing.the pod when the syrup is nearly cooked. Cook at 290 to 800 degrees Fahrenheit, Heat the fruit and nuts on a tray in the oven, pour over the sugar mixture on to the honey by degrees and beat. Then add the prepared fruits and nuts. Turn on to thq marble well-sprinkled with icing ¢\* I press well to make it compact, "f'ress into the tin, cover with rice paper, put a weight on it, and stand for 24 hours, When cold. cut with a sharp hot knife. Creamed Walnuts (Uncooked). UT the white of 1 egg, 3 tablespoon of cold water and #3 teaspoon of vanilla into a bowl and beat until well blended. Add about 1lb. of confectioner’s sugar until stiff enough to knead. Shape in balls, flattea and place halves of walnuts opposite each other in each place. | Turkish Delight. * 1 02. gelatine and 4 cup of cold water, llp. granulated sugar and 4 cup of "boiling water, grated rind and juice of 1 orange, juice of 1 lemon, red or green colouring, and, if’ liked, 1 tablespoon of rum and } cup of chopped nuts.

Our Prize Recipe PRIZE of Five Shillings (5/-) will be awarded each week for the best and most useful recipe, preferably adapted te, or suitable for, electrical cooking. Preference given to originality and personal experience embodied in the account. Use ink, write one side only. Name or nom de plume must be given. Right is reserved to publish selected contributions upon space rates. Address: "Electra, P.O. Box 1032, Wellington." Contributors, except prizewinners, must claim payment for matter published in the "Radio Record" by forwarding at the end of each month clipping, together with date of publication, addressed: "Accountant, ‘Radio Record,’ P.O. Box 1032, Wellington."

gelatine in pieces, add cold ter? cover and let soak for two ours. Put sugar and boiling water sgucepan, bring to the boiling point, dd gelatine and let simmer for 20 inutes. Add flavourings and colourng, strain, add nuts and turn into pan that has been rinsed with cold ater, to one inch in depth. Let tand until cold, remove the board, cut im cubes, and roll in icing sugar. Lemon and Acid Drops. OIL together 14lb. of loaf sugar, . + pint water and 4 teaspoon of tream of tartar until the mixture equires .a pale yellow tinge, add esence of lemon to taste, and turn the ay mn On:to an oiled slab,. sprincle on one dessértspoon of tartaric acid, it well in, and’as soon as it is cool enough. to handle, form into thin rolls, -cut off short pieces with the scissors, roll into shape under the hand and coat with sifted sugar. Stuffed Dates. EMOVE stones from dates and fill each cavity with a blanched almond: or a piece of preserved ginger. Ice-cream Candy. Be together with stirring 8 cups , of sugar, + teaspoon of cream be tartar, 4 cup of boiling water, 4 tablespoon of vinegar, until | when tried in cold water the mixture becomes brittle. Turn on to a wellbutterd dish to cool. As edges cool, old towards the centre. As soon as tt can be handled, pull until white and lossy. While pulling, flavour as desired, using vanilla, orange extract, cofee extract, or melted chocolate. Cut into sticks or small squares: