PINEAPPLE PUFFS.

Put sugar, glucose and water into a kettle, set on the fire, stir until it commences boiling. Then take out the paddle and wash down the sides of the kettle with a damp cloth, and cook to 252. Beat the egg whites while this is cooking, or better still, have someone beat them for you, and as soon as the thermometer registers 252, take the kettle off the fire. Put the well beaten egg whites into a pan and have them ready, then take your paddle or spoon and rub the candy against the sides of the pan, until the batch looks a little cloudy or shows white streaks, being careful not to work it too long, then put the paddle into the kettle with the eggs, and pour slowly about one-half of the batch into the eggs, and have someone stir the eggs continually while pouring. Then immediately put the paddle back into the other kettle, and pour the eggs into the kettle with the plain syrup, stirring the syrup continually. The kettle which held the eggs may be scraped out clean, but you must remember to do this double mixing as quickly as possible or the syrup is liable to sugar and harden for you before you get it mixed. Continue beating, and when it begins to stiffen a little, add one-half teaspoonful of essence of pineapple, and about a handful of candied pineapple, cut fine. When stiff enough to handle, drop out on wax paper or buttered plates in the following manner: With a large spoon, take a spoonful from around the edge, where it stiffens first and with a fork push off small portions of it onto the wax paper or plates. It should harden in a short time after being dropped. If it is slow in stiffening in the kettle, let it stand a few minutes. It should be stiff enough to stand and not flatten, when dropped on the paper. Do not allow the syrup to cool before starting to grain the batch in the kettle, but start rubbing it against the sides of the pan as soon as you take it off the fire. If the puffs are too hard, cook them two degrees lower, the next time.