LEMON MINTS.
Sift a quantity of confectioner’s sugar into a bowl and work into it lemon juice until all sugar is absorbed, then add water, a very little at a time, until a smooth, stiff paste is formed. A bit of the lemon peel may be grated into it. Roll into balls and flatten, placing them in the oven a moment to harden.
SOFT CARAMELS.
One quart of brown sugar, half a pint of milk, one third cupful of butter, and half a cake of chocolate. Boil about nine minutes, but not so long that you cannot pour them into the pan. Mark into squares.
BUTTER SCOTCH.
Two cupfuls of light brown sugar, one cupful of butter, one tablespoonful of lemon juice and one of water. Mix all together and boil twenty minutes, add one fourth teaspoonful of baking soda, drop a little in water and if it is crisp it is ready to take off. If not, cook longer; when done, pour into a flat buttered tin.
MARSHMALLOWS.
Three ounces of gum-arabic, half a pint of hot water, half a pint of powdered sugar, the white of one egg, flavoring. Dissolve the gum-arabic in the water, strain, and add the sugar. Boil ten minutes or until the syrup has the consistency of honey, stirring all the time. Add the egg, beaten stiff, and as soon as thoroughly mixed remove from the fire; add flavoring to taste, orange flower or rose is generally used. Pour the paste into a pan dusted with corn starch. The paste should be spread one inch thick. Cut into squares when cold, and roll in powdered sugar.
CHOC-O-POP.
Have ready a mixture made of one cupful of sugar, one half cupful of molasses and one cake of chocolate, cooked until it nearly crisps in cold water, keep warm. Pop corn enough to fill a three quart bowl, turn into a big pan and mix with the candy.