Oriental Bonbons
Soak a half pound of gum arabic in two cupfuls of water until soft. Stir into it two cupfuls of confectioner's sugar and cook over the fire in a double boiler until an opaque thick mass. When it forms a firm ball remove from fire and stir in the stiffly beaten whites of two eggs, one-half cupful of orange jelly and one-half cupful of grated cocoanut. Make depressions in a pan of corn-starch and pour a little of the mixture into each depression. When cool remove and dust with powdered sugar.