Small pieces of fruit of any kind and nuts can be enclosed in the cream, making a great variety. Chocolate may be mixed with it; and if strong, clear coffee is used in place of the water, the candy will have the coffee flavor and color which some people like.
Walnut and Fruit Glacé.
Put 1 cup of sugar and ½ cup of water in a sauce-pan and stir until the sugar is all dissolved; then place it over the fire and let it boil until it hardens and is quite crisp when dropped in cold water. Do not stir it after it is put on the fire.
When cooked sufficiently, dip out a spoonful at a time and drop in buttered tins, leaving a space of an inch or so between each spoonful. Place on each piece of candy the half of a walnut, or the fruit which has previously been prepared, and pour over them enough candy to cover them, always keeping each piece separate.
Any kind of fruit can be made into glacé. When using oranges, quarter them and remove the seeds. Strawberries, in their season, and peaches also make delicious glacé.
The remainder of our recipes have been taken from family recipe-books, and although we have not tested them ourselves, we think it may be safely said that they are good ones.
Marsh-mallow Paste.
Dissolve 1 pound of clean white gum-arabic in one quart of water; strain, add 1 pound of refined sugar, and place over the fire. Stir continually until the syrup is dissolved and the mixture has become of the consistency of honey. Next add gradually the beaten whites of 8 eggs; stir the mixture all the time until it loses its thickness and does not adhere to the finger. Flavor with vanilla or rose. Pour into a tin slightly dusted with powdered starch, and when cool divide into squares with a sharp knife.
Toasted Marsh-mallows.
Tie a string on the end of a cane or stick, fasten a bent pin on the end of the string, and stick the pin into a marsh-mallow-drop. Hold the marsh-mallow suspended over an open fire and let it gradually toast. When it begins to melt and run down it is done.