THE MANITOBA HEALTH COOK BOOK

Turkish Delight

1 box or 4 T. gelatine 2c. gran, sugar 1 large orange
1 lemon

_ Soak gelatine in 2-3 c. of water. Put sugar with 2-3 c. of cold
water over the fire and stir until it dissolves and begins to boil. Add
soaked gelatine. Boil gently for 20 minutes, add the juice and rind
of orange and lemon. There should be from 14 to 34 c. fruit juice.
Pour into a wet mould having mixture about | inch deep. Cut in
squares and roll in fruit sugar and cornstarch using 2 parts sugar to
| part cornstarch. Nuts, fruit and coloring matter may be added.

Marshmallows
2 T. gelatine Y, ce. boiling water 14% c« gran. sugar
4 T. cold water Flavoring

Soak gelatine in cold water. dissolve in boiling water. When
thoroughly dissolved add sugar and flavoring. When sugar is dis-
solved test with thumb and finger. Beat until thick and foamy
(the more it is beaten the better it is) and of a consistency to pour.
Pour into a wet mould. When cold cut into squares, roll in mixture
of sugar and cornstarch. Mixture may be colored with coloring
material, pink, etc.

Stuffed Dates

Wipe dates and make a cut along their entire Jength. Remove
stone and fill each date with 1 English walnut. Press lightly and
dip in melted chocolate fondant.

Butterscotch

2 c. sugar 1 t. cream tartar 1 ec. cold water
Y, c. butter
Put sugar and water and butter together. When butter is
melted add cream of tartar. Boil until hard. Pour in well buttered
pans.

English Toffee

1 lb, sugar 1-3 to 4% ec. walnuts 4 ¢c. vinegar
1-3 c. butter
Stir ingredients together over gentle heat until sugar is dis-
solved; let boil until “crack stage.’’ Pour over nuts placed evenly

on buttered pan. When cool mark in squares or break.

Peanut Brittle

1 c. sugar 144 ec. unshelled peanuts

Shell peanuts, remove brown skin and chop fine. Put the
sugar into a frying pan and heat, stirring constantly until melted to
asyrup. Add peanuts, mix thoroughly and turn out on a buttered
baking sheet. Mark in squares before it hardens.

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