Put the gelatine into a small saucepan with the
cold water, and dissolve it slowly by the side of the
fire, stirring occasionally. Into a larger saucepan
put the sugar and hot water, bring them to the
boil, then draw the saucepan to one side, and strain
in the gelatine, being careful to waste none. Re-
turn the saucepan to the fire, and simmer the
contents steadily for 15 minutes, stirring frequently.
Now add the rum, and the thinly-peeled rind and
the strained juice of the orange and lemon, stand
the saucepan by the side of the fire until the liquid
is well flavoured. Then strain and divide into two
portions. Colour one portion pink with a few
drops of carmine, and leave the other its natural
colour. A few blanched and shred almonds and
pistachio nuts may also be added at this stage.
Pour into wetted tins or plates about 1 inch thick,
and set aside to cool. When cold and firm, turn out
on white paper sprinkled with sieved icing sugar,
cut in small pieces, and coat well with the sugar.
Place the Turkish delight on a papered tray to dry,
and coat again with icing sugar if necessary. Store
in an air-tight box, keeping it well dusted with the
sugar.
Note. — A little honey is sometimes added to the
above, and the flavouring may be altered to suit
individual taste.
The Packing of Sweets
If sweets are to be offered for sale or given away
as presents it is very important that they should
be properly packed. Boxes of different sizes,
with a rim of lace-edged paper round the top, are
Paper Cases for Sweets
sold for the purpose. The plainer and simpler
they are the better, but they should be distinctive
in style. These should first be lined with two pieces
of grease-proof paper, one to lie lengthwise and the
other crosswise of the box, and cut long enough
to fold over on the top of the sweets. Neatly
folded strips of paper should be used to divide such
sweets as chocolates and fondants in rows, and the
better kinds may be placed in little frilled paper
cases as well. Candies, tablets, and such like
should be simply wrapped up in wax paper, and
fitted into the box as neatly as possible. Fold
the lining paper over the sweets, and then place a
pad of very fine soft shavings on the top to prevent
their moving about. Put on the lid, and finally
tie round with pretty ribbon of a tasteful shade,
which will greatly add to the daintiness of the
appearance.
DRINKS AND BEVERAGES
The following paragraphs give directions for making tea, coffee, and chocolate in the best way. They
also contain recipes for drinks of various kinds, both hot and cold, which are not difficult to make, and
which will no doubt prove useful for home consumption, and more especially in summer when some cool-
ing beverage is required.
2963. Tea, and How to Make it ✪ Tea, and How to Make it
Page 986 · 1 recipe record on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Put the gelatine into a small saucepan with the cold water, and dissolve it slowly by the side of the fire, stirring occasionally. Into a larger saucepan put the sugar and hot water, bring them to the boil, then draw the saucepan to one side, and strain in the gelatine, being careful to waste none. Return the saucepan to the fire, and simmer the contents steadily for 15 minutes, stirring frequently. Now add the rum, and the thinly-peeled rind and the strained juice of the orange and lemon, stand the saucepan by the side of the fire until the liquid is well flavoured. Then strain and divide into two portions. Colour one portion pink with a few
drops of carmine, and leave the other its natural colour. A few blanched and shred almonds and pistachio nuts may also be added at this stage. Pour into wetted tins or plates about 1 inch thick, and set aside to cool. When cold and firm, turn out on white paper sprinkled with sieved icing sugar, cut in small pieces, and coat well with the sugar. Place the Turkish delight on a papered tray to dry, and coat again with icing sugar if necessary. Store in an air-tight box, keeping it well dusted with the sugar.
Note. — A little honey is sometimes added to the above, and the flavouring may be altered to suit individual taste.
The Packing of Sweets
If sweets are to be offered for sale or given away as presents it is very important that they should be properly packed. Boxes of different sizes, with a rim of lace-edged paper round the top, are
Paper Cases for Sweets
sold for the purpose. The plainer and simpler they are the better, but they should be distinctive in style. These should first be lined with two pieces of grease-proof paper, one to lie lengthwise and the other crosswise of the box, and cut long enough to fold over on the top of the sweets. Neatly folded strips of paper should be used to divide such sweets as chocolates and fondants in rows, and the better kinds may be placed in little frilled paper cases as well. Candies, tablets, and such like should be simply wrapped up in wax paper, and fitted into the box as neatly as possible. Fold the lining paper over the sweets, and then place a pad of very fine soft shavings on the top to prevent their moving about. Put on the lid, and finally tie round with pretty ribbon of a tasteful shade, which will greatly add to the daintiness of the appearance.
The following paragraphs give directions for making tea, coffee, and chocolate in the best way. They also contain recipes for drinks of various kinds, both hot and cold, which are not difficult to make, and which will no doubt prove useful for home consumption, and more especially in summer when some cooling beverage is required.
2963. Tea, and How to Make it
Records on this page
Tea, and How to Make it