Turkish Delight Sweets

(Recipe is printed here exactly as it was left on the Message Board)

Dissolve 2 tablespoonfuls of powdered gelatine in 1/4 pint of hot water and 12 oz of caster sugar in another 1/4 pint of hot water. Then stir together in a strong saucepan. Add a few drops of cochineal (red colouring) to colour, and a teaspoonful of almond essence to flavour. Bring to the boil, then boil gently for 15 minutes without stirring. Skim, and set aside for 10 minutes to cool. Pour into a shallow tin, which has been very lightly buttered, and leave to set for at least 24 hours. Cut into squares and straight away roll each square in a mixture of half icing sugar and half cornflour.

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