Put sugar, corn syrup, and hot water in saucepan, and stir until sugar is dissolved, bring to boiling point and boil without stirring to 2400 F., or until it forms a soft ball when tried in cold water. Remove from fire, add gelatine which has soaked in the cold water, and beat mixture until it is white. Add whites of eggs beaten until stiff, and beat candy vigorously until it gets thick and stringy. Add vanilla and cornstsrch, pour into a pan nine inches square that has been dusted over with sifted confectioners' sugar, and sift confectioners' sugar over the top of the candy in the pan. Cut into squares with a silver knife that is kept moist by being dipped into water. Let candy stand overnight to dry off, then pack between layers of wax paper. Other flavors, and nuts or candied fruits cut in small pieces, may be added if desired.

Walnut Marshmallows To above recipe for Marshmallows add half a cup of finely chopped walnut meats with vanilla and cornstsrch. These may be dipped in melted coating chocolate if desired.

Toasted Marshmallows I

Put a marshmallow on the end of a long skewer, hatpin, or sharp pointed stick, and hold over a bed of glowing coals in the fireplace or out of doors, turning the marshmallows over and over, until golden brown on the outside and soft inside. Eat at once.

Toasted Marshmallows II Put marshmallows in a strainer, and dip quickly in and out of a kettle of water at a temperature of about ion° F. Drain and put on marble slab covered with roasted cocoanut. Mix thoroughly until each marshmallow is completely coated.

To Roast Cocoanut Sprinkle shredded Cocoanut on a tin baking sheet, put in the oven, stirring occasionally, and roast until a delicate brown.

Gelatine Nougat

1 cup water

4 tablespoons gelatine

1 cup sugar

1 teaspoon corn syrup

White 1 egg

1 teaspoon almond extract½cup blanched almonds ⅓ cup candied cherries

1cup pistachio nuts

Put gelatine in saucepan, add cold water, and let stand five minutes. Add sugar and corn syrup, put over fire, and stir constantly until mixture has boiled eight minutes. Beat the egg white until stiff, add syrup slowly while beating, and then add remaining ingredients. Mix one tablespoon each of cornstsrch and confectioners' sugar, and sprinkle in a bread pan. Pour in mixture, and when quite firm cut in bars and wrap in wax paper.

Wintergreen Wafers

1 teaspoon gelatine

2 teaspoons cold water

3 teaspoons boiling water Few drops oil of wintergreen

Confectioners' sugar

Soak gelatine in cold water five minutes, dissolve in boiling water, and strain through a fine wire strainer. Add oil of wintergreen, and gradually stir in sifted confectioners' sugar until mixture is stiff enough to knead. Put candy on a board or marble slab dredged with confectioners' sugar, and knead until smooth, then roll as thin as cardboard, and cut out in discs or fancy shapes. For childcares parties the initial of the first name of each child may be cut out of the thinly rolled candy. With fancy cutters or a model cut from cardboard, birds and animals may be cut out, and used for favors.

Assorted Wafers Prepare mixture as for wintergreen wafers, omitting the oil of wintergreen. Substitute the following combinations of color and flavor, dividing the mixture into several portions, and coloring and flavoring each portion differently.

Finish like Wintergreen Wafers.

Orange Wafers

Peel of 2 oranges ¾ cup orange juice ¼ cup water

1 cup sugar

3 tablespoons gelatine

1 teaspoon orange extract,

Fruit and Gelatine Candies 165

Soak orange peel in cold water to cover overnight, then boil one hour, changing the water every fifteen minutes. Drain, and grind the peel to a pulp, then add sugar, half a cup of orange juice, and one fourth cup water, and boil, stirring occasionally to prevent burning, until thick and syrupy. Add gelatine soaked in remaining one fourth cup orange juice, mix well, add orange extract, and drop from tip of teaspoon on to a buttered marble slab or oiled paper. Before wafers have time to stiffen, place a nut meat in center. A small amount of mixture can be combined with finely chopped pecan nut meats and candied cherries, and used as a filling between two wafers. Wafers can be dipped in melted coating chocolate if desired.