. Australian Garden and Field. OctobeF, 1913 THK (JARDEN AND FIELD. 237 Home Wote^s. American Sweets. By Kathleen James. These sweets can be made in the (lining room ; they reqnire no fire, are easy to make once one knows the proper method, and if the di- rections g-iven are carried out the wdll surprise and delight the maker. The following ingredients will be required to experiment on : Two ])ounds of icing sugar (costing rod.) the whites of two eggs, 'half a pound of shelled walnuts, a quar- ter of a poimd of sweet . almonds, a small bottle of rose water, a bottle of cochineal, . gr
. Australian Garden and Field. OctobeF, 1913 THK (JARDEN AND FIELD. 237 Home Wote^s. American Sweets. By Kathleen James. These sweets can be made in the (lining room ; they reqnire no fire, are easy to make once one knows the proper method, and if the di- rections g-iven are carried out the wdll surprise and delight the maker. The following ingredients will be required to experiment on : Two ])ounds of icing sugar (costing rod.) the whites of two eggs, 'half a pound of shelled walnuts, a quar- ter of a poimd of sweet . almonds, a small bottle of rose water, a bottle of cochineal, . green colour- ing, a bottle of essence of coffee, and some vanilla and lla- vouring. If chocolate creams are wanted a quarter or half a pound of cake chocolate must be bought in addition ; but to make these latter either a fire or a spirit lamp will be needed. The ilavour- ings and colourings used aPe those to be found in most stoTe cup- boards, and only a few drops of each kind are used. The first thing to do is to break up the icing sugar and pass it through a fine wire sieve. Take one-third of the walnuts, selecting the broken bits and thei smaller piece ; chop them, as finely as pos- sible. Blanch the almonds and chop half in the way as the wal- nuts. Having made these preparations, heat up the white of two eggs very .slightly. Tut the icing sugar in a medium sized , and stir in the whites of eggs with a wooden spoon, working the mixturev tho- roughly, so that every particle of sugar mav be moistened, but as slightly a^ may be;, it .should be grainy, not wet enough to form a Now take a fourth of the prepared stitrar and put it in a large pudding basin ; over the re- mainder till wanted, as it will dry up if exposed to the air. Poi'ir out half a tablespoonful of rose water ; to this add three O'r four drops of cochineal ; mix them well together, and p'our verv grad- uallv into the sugar in the pud- ding basin. Stir well all the time with a wooden spo
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