C/he PURITY CK BOK

660 TURKISH DELIGHT

2 cups white sugar

14 cup boiling water

3 tablespoons granulated gelatine softened
in ¥% cup cold water

Juice and grated rind of | orange

3 tablespoons lemon juice

Method:—Place sugar and boiling
water in saucepan, bring to boiling
point, add gelatine and boil gently
for 20 minutes. Remove from heat,
add fruit juices, strain and. add rind
(candied fruit and chopped nuts
may be added). Pour into moistened
pan. When firm, cut into squares,
using knife dipped in hot water.
Roll in powdered sugar.

661 SALTED ALMONDS

| cup almonds
2 tablespoons butter or olive oil

Salt

Method:—Blanch almonds and
dry; place in shallow baking pan
and add butter or oil. Brown in
moderate oven 350 degrees, stirring
frequently. Drain on unglazed
paper; sprinkle with salt.

662 PECAN PANOCHA

3 cups brown sugar

| cup milk

2 tablespoons butter
114 teaspoons vanilla

114 cups pecans

Method:—Place sugar and milk in
saucepan and heat slowly, stirring
until sugar 1s dissolved; then boil,
without stirring, until mixture Poms
a soft ball when tested in cold water.
Remove from fire, add butter; cool

to lukewarm, then beat until thick
and creamy; add vanilla and nuts
and mix thoroughly. Pour into but-
tered pans and when cold, cut into
squares.

663 TOFFEE APPLES

Make syrup by boiling 2 cups
brown sugar, 2 tablespoons butter,
1 teaspoon vanilla and 1 tablespoon
vinegar until brittle when tested in
cold water (coloring may be added,
if desired). Dip apples on stick into
hot syrup. Drain on unglazed paper.

664 HONEY FUDGE

2 cups brown sugar
14 cup honey
14 cup water
| teaspoon vanilla
2 egg whites

Method:—Boil sugar with honey
and water until it “hairs”; add
vanilla. Remove from fire and pour
syrup over well beaten egg whites,
beating continuously. Drop in small
pieces on waxed paper.

665 MILK TOFFEE
4 |b. butter

2 cups brown sugar
| cup condensed milk
6 drops vanilla

Method:—Melt butter in sauce-
pan and, when it bubbles, stir in
sugar slowly, with wooden spoon;
add milk, stirring constantly. Boil
quickly for 5 minutes, add vanilla
and remove from fire. Pour into
well-buttered tin and, before quite
cool, mark off into squares with
knife. If desired, squares may be
wrapped in grease-proof paper.

PURITY FLOUR

~~ BEST FOR ALL YOUR BAKING +