| 1 box granulated gelatine | ¼ cup lemon juice |
| 2/3 cup cold water | Grated rind 1 orange |
| 1 cup boiling water | 5 drops oil of spearmint |
| 2 cups sugar | Green coloring |
Soak gelatine in cold water five minutes; dissolve in boiling water; add sugar, and stir until dissolved; add lemon juice, and boil twenty minutes; add rind, flavoring, and coloring; pour into a small pan and let stand for several hours; cut into cubes and roll in confectioners' sugar. Oil of wintergreen, cloves, or cinnamon may be used in place of spearmint, and other coloring may be used.
695.—TURKISH DELIGHT
| 1 box granulated gelatine | 3 tablespoons lemon juice |
| 2/3 cup strained orange juice | Grated rind 1 orange |
| 1 cup boiling water | ¼ cup nut meats cut fine |
| 2 cups sugar | ½ cup candied fruit cut fine |
Soak gelatine in orange juice five minutes; dissolve in boiling water, add sugar and lemon juice, and stir until sugar is dissolved; boil twenty minutes; add rind, and, when nearly cold, add nuts and fruit and pour into a small pan; let stand several hours, cut in cubes, and roll in confectioners' sugar. Paste may be colored pink by adding red gelatine to the orange juice.
696.—FRUIT WAFERS
| ½ pound prunes | Juice and grated rind ½ lemon |
| ½ pound figs | Confectioners' sugar |
| ½ pound dates |
Soak prunes and figs in cold water over night, drain and wipe dry; cut prunes from stones, stone dates, and put all fruit through food chopper, using finest cutter; add lemon rind, juice, and sugar enough to knead to a firm paste; roll on a sugared board to one-fourth-inch thickness, and cut in small rounds, squares, or diamonds. Or form paste into small balls, and roll in coconut or chopped nut meats. One-half cup of finely chopped nut meats may be added to the paste. This is an excellent filling for stuffed dates.
697.—SPICED RAISINS
| 2 cups large raisins seeded | ½ teaspoon cinnamon |
| ½ tablespoon butter | ½ teaspoon mace |
| 2 tablespoons vinegar | ¼ teaspoon clove |
| 2 tablespoons water |