Economical cookery . er, or 240° F. by thermometer. Remove from fire,and pour, one half into a bowl, add nuts and lemon extract andbeat until creamy, then pour into a buttered pan. To other halfadd cocoa and remainder of evaporated milk and allow to heat;add vanilla and beat imtil creamy, then pour over nut into squares when cold. Turkish Delight 1 envelope (f oz.) powdered ^ cup (1 gill) fruit juice, boilinggelatine 1 orange ^ cup (1 gill) hot water 1 lemon 2 cups (1 lb.) sugar 1 cup (i lb.) chopped nut meats Few drops red color Dissolve gelatine in hot water. Boil sugar and fruit
Economical cookery . er, or 240° F. by thermometer. Remove from fire,and pour, one half into a bowl, add nuts and lemon extract andbeat until creamy, then pour into a buttered pan. To other halfadd cocoa and remainder of evaporated milk and allow to heat;add vanilla and beat imtil creamy, then pour over nut into squares when cold. Turkish Delight 1 envelope (f oz.) powdered ^ cup (1 gill) fruit juice, boilinggelatine 1 orange ^ cup (1 gill) hot water 1 lemon 2 cups (1 lb.) sugar 1 cup (i lb.) chopped nut meats Few drops red color Dissolve gelatine in hot water. Boil sugar and fruit juiceten minutes, add dissolved gelatine and cook ten minutes, addgrated rinds and strained juice of orange and lemon, stir well,and add nut meats and color. Pour into a wet pan and allowto stand overnight in refrigerator. Cut in squares or cubes,roll in powdered sugar, and keep in air-tight boxes. If liked,a few chopped preserved cherries may be added to mixture. ]MAKiN(r Caxhv with aid of Thermometer. Pcifje :4 \ r -^ m
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Keywords: ., bookcentury1900, bookdecade1910, bookideconomical, booksubjectcbk
