PINEAPPLE MARSHMALLOWS—This is a good confection for Thanksgiving. Soak four ounces gum arabic in one cupful pineapple juice until dissolved. Put into a granite saucepan with a half pound of powdered sugar, and set in a larger pan of hot water over the fire. Stir until the mixture is white and thickened. Test by dropping a little in cold water. If it "balls," take from the fire and whip in the stiffly whipped whites of three eggs. Flavor with a teaspoonful vanilla or orange juice, then turn into a square pan that has been dusted with cornstarch. The mixture should be about an inch in thickness. Stand in a cold place for twelve hours, then cut into inch squares and roll in a mixture of cornstarch and powdered sugar.
RAISIN FUDGE—Put into a saucepan one heaped tablespoon butter, melt and add one-half cup milk, two cups sugar, one-fourth cup molasses and two squares chocolate grated. Boil until it is waxy when dropped into cold water. Remove from fire, beat until creamy, then add one-half cup each of chopped raisins and pecans. Pour into a buttered tin, and when cool mark into squares.
SIMPLE WAY OF SUGARING FLOWERS—A simple way of sugaring flowers where they are to be used at once consists in making the customary sirup and cooking to the crack degree. Rub the inside of cups with salad oil, put into each cup four tablespoonfuls of the flowers and sugar, let stand until cold, turn out, and serve piled one on top of the other.
ICE CREAM AND SHERBETS
BALTIMORE ICE CREAM—Two quarts of strawberries, two cups of granulated sugar, half cup powdered sugar, one pint cream, about two spoonfuls vanilla, half cup chopped nuts, heat the berries and sugar together, when cool mix other ingredients and freeze.
BLACK CURRANT ICE CREAM—Stew one cupful black currants five minutes, then press through a fine sieve. Add a cupful rich sirup and a cupful thick cream, beat well, then freeze. When stiff pack in an ornamental mold, close over and pack in ice and salt. When ready to serve turn out on a low glass dish, garnish with crystallized cherries and leaves of angelica.
FROZEN ICE—Cook one cup of rice in boiling salted water twelve minutes. Drain and put it in the double boiler, one quart milk, one cup sugar and one saltspoon salt. Cook till soft, then rub through a sieve. Scald one pint of cream and mix with it the beaten yolks of four eggs. Cook about two minutes, or until the eggs are scalding hot, then stir this into the rice. Add more sugar, if needed, and one tablespoonful vanilla. Chill and pack firmly in the freezer or round the mold. Turn out and ornament the top with fresh pineapple cut in crescent pieces or with quartered peaches and serve a fresh fruit sirup sauce with the cream.
FRUIT ICE—Three lemons, three oranges, three bananas, three cups sugar, three pints cold water, by pressing juice from orange and lemons, strain well, peel banana, rub through strainer into the fruit juice, add the sugar, then the water, stir until the sugar is dissolved, pour into freezer. The ice that is used should be pounded until fine, and the right kind of salt should be used.
ICE CREAM WITH MAPLE SAUCE—Scald one quart of cream, add one-half cup of sugar, a bit of salt, and when cold freeze as usual, first flavoring with vanilla or extract of ginger. Reduce some pure maple sirup by boiling until quite thick, stir into it some sliced pecans or walnuts and serve hot with each portion of the cream.