Orange Pastilles

1½ cups confectioners' sugar 6 tablespoons cold water½tablespoon corn syrup

1 tablespoon gelatine

2 tablespoons orange juice Orange color paste

Put half a cup of confectioners' sugar and two tablespoons cold water in saucepan; when dissolved, add corn syrup, bring to boiling point, then add gelatine soaked in four tablespoons cold water, the orange juice, and orange color paste to color delicately. Sift the remaining sugar on a platter, pour mixture into the center, and allow it to cool. Then work with a broad spatula until it begins to get thick and smooth. Pat and spread into a layer one inch thick, allow it to harden, then cut into squares, and roll in orange sugar.

Gumdrops I

6½ level tablespoons granulated gelatine 1 tablespoon water 1⅓ cups sugar

½ cup corn syrup

1 ¼cups cold water

3 tablespoons lemon juice

Soak gelatine in one and one fourth cups water until liquid is absorbed. Put sugar, corn syrup, and one tablespoon water in saucepan, stir until mixed, bring to boiling point, and boil without stirring to 240° F., or until mixture forms a soft ball when tried in cold water. Add gelatine, stir over fire one minute, add lemon juice, strain, and let stand five minutes in a cool place. Mold in cornstsrch as directed on page 93. Impressions the size and shape of a gumdrop can be made with the round end of the handle of a vegetable knife. When firm, place in sifter, and shake and brush off superfluous stsrch or flour. Crystallize as directed in following recipe, or hold a moment in the steam from a teakettle, and roll in coarse granulated sugar.

One teaspoon raspberry extract and pink color paste, or four teaspoons orange extract and orange color paste, or a few drops oil of lime and green color paste, may be added when mixture is removed from the fire, to give a variety of gumdrops.

To Crystallize Candies

4 cups sugar

2 cups water

Gumdrops or bonbons

Put sugar and water in saucepan, stir until dissolved, and boil without stirring to 2240 F., or until syrup forms a very soft ball that will not hold its shape when tried in cold water. Remove from fire and set saucepan in a dish of cold water, cover with a damp cloth, and let stand until lukewarm. Do not disturb the syrup in any way, as it very easily becomes sugary. Place candies that are to be crystallized in shallow cake pans, gently pour on syrup until the candies are covered, cover pan with a tin cover, and set away to crystallize for ten or twelve hours, or until crystals are visible all over the candies. Tip the pans until the syrup runs out. Leave the candies until dry, then pack in wax paper.

When large amounts of candy are to be crystallized, it is well to use a syrup gauge. Syrup should be tested at a temperature of 6o° F., and should register from 32½ deg; to 350 on the Beau me scale.

Gumdrops II

½ pound powdered gum Arabic 1 cup hot water 2 ¼cups sugar

1 cup cold water

Color

Flavor

Put gum Arabic and hot water in double boiler, keep over hot water until dissolved, then strain. Put sugar and cold water in saucepan, stir until sugar is dissolved, wash down sides of saucepan with a butter brush dipped in cold water, and boil to 2700 F., or until mixture cracks when tried in cold water. Set saucepan at once over hot water, add dissolved gum Arabic, and leave thirty minutes. Color and flavor as desired, skim, run into stsrch molds, cover with stsrch, and leave two days. Brush off stsrch and crystallize, or hold a moment in steam from a tea kettle, and roll in coarse granulated sugar. The inside of these gumdrops should be a thick syrup.

Suggestions for Color and Flavor for Gumdrops Leave uncolored, use lemon extract or lemon juice. Leave uncolored, use peppermint flavor. Leave uncolored, use licorice extract. Color orange, use orange extract. Color yellow, use oil of sassafras. Color green, use oil of lime. Color red, use oil of clove. Color pink, use raspberry extract. Color pink, use rose flavor. Color pink, use wintergreen flavor.

Suggestions for Shapes for Gumdrops

Small cones Medium cones Large cones Bars

Circles

Rings

Cubes

Orange Gumdrops

6½ tablespoons gelatine

1 cup water

½ cup orange juice (strained)

1¾ cups sugar½cup corn syrup 1 tablespoon water

Grated rind½orange

Soak gelatine in orange juice and one cup water until liquid is absorbed. Cook sugar, corn syrup, orange rind, and 1 tablespoon water to 2400 F., or until a soft ball is formed when mixture is tried in cold water. Add gelatine, stir one minute, remove from fire, and strain. Let stand five minutes, remove scum, and pour into stsrch molds. When firm, place in sifter, and shake or brush off superfluous stsrch. Crystallize as directed on page 158, or hold a moment in the steam from a teakettle, and roll in coarse granulated sugar. Raspberry or other fruit juice may be used in place of orange juice and rind.

Turkish Delight

1 ounce sheet gelatine½cup cold water

2 cups sugar

½ cup boiling water

1 cup orange juice 3 tablespoons lemon juice Grated rind one orange Red color paste

Break gelatine in pieces, add cold water, cover, and let soak two hours. Put sugar and boiling water in saucepan, stir until it boils, add gelatine, stir until gelatine is dissolved and occasionally while candy simmers, for twenty minutes. Add fruit juices, orange rind, and coloring if desired. Rinse a small bread pan with cold water, and pour in mixture one inch deep. Let stand until cold, remove to board, cut in cubes, and roll in confectioners' sugar.

Marshmallows

2 cups sugar

½ cup corn syrup

½ cup hot water

4 tablespoons gelatine

4 tablespoons cold water Whites 2 small eggs 1 teaspoon vanilla 1 tablespoon cornstsrch