Favoritas. — Dissolve one pound best granulated gum-arabic in three gills of water by stirring constantly over a moderate fire, not permitting it to come to a boiling point. When thoroughly dissolved pour through a wire strainer, wash out kettle, return the strained liquid, add twelve ounces of pulverized sugar and two gills of water✪ Favoritas. Boil down carefully to a very thick liquid. It is safer to do this in a custard kettle, but the process is slower and tedious as it must be con- stantly stirred. It must be so thick that it will only pour very slow- ly from the kettle. Remove from fire, add flavor and color (if color is desired) and set aside to settle. Prepare on molding trays as de- scribed hereafter^ making the indentations in the usual form of gum* I 150 CONFECTIONERY. drops, and when the contents of the kettle are cold and thick like- honey, skim the surface, and fill molds with the clear liquid. When filled sift a little fine sugar or starch powder over the tops of the drops, ^ and put away to harden. Leave them undisturbed for two or tnree days, then remove from the powder, and if they are suffi- ciently firm to bear handling put them into a hair seive, and gently shake until the particles or powder are removed, then brush them with a broad soft brush. When thoroughly dry they may be ciystalized or left plain. The usual flavors are lemon, rose or wintergreen. The molding tray or box is shallow and should be filled with the finest corn-starch or su^ar dust, Smooth the surface with a rule, and make indentations m the powder with any desired pattern. The glass top of a cruet bottle, the end of a wooden handle, abutton mold, or any convenient article may be used for the purpose. The impression should be as smooth as it is possible to make them. Icicles. — Cream two-thirds oi a pint pulverized sugar with one gill butter, add well beaten yolks or five eggs, three-quarters of a pint flour (more if needed to make a stifl* batter), level teaspoon cinnamon, half a nutmeg grated, and juice of half a lemon, and last the well beaten whites✪ Icicles. Heat wafer-tongs over a moderate fire, grease with a bit of butter tied in a piece of muslin, and put in two tablespoons of the batter, shut up the tongs, turn often and when cake is delicately brownetd take out with a knife, dust with pulver- ized sugar and roll it around a smooth round stick, half an mch in diameter, and when cold slip the icicle ofi: In lieu of tongs, drop^ the batter on a buttered pan (dusted with flour and then shaken on) spread out very thin, bake a delicate brown, and roll as above, serve with ices and ice-creams. They are more delicious when filled with whipped cream, the ends being closed with a Favorita, or any small preserved finit, and are then known as Creamed Icicles, For Almond IcicUsy pound a tea-cup of shelled and blanched almonds, with a little milk, to a fine paste, add two-thirds pint sugar, and milk enough till batter will drop from spoon. Stir in lightly the well-frothed whites of three eggs, and half a tablespoon vanilla sugar. Finish as above.

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Favoritas. — Dissolve one pound best granulated gum-arabic in three gills of water by stirring constantly over a moderate fire, not permitting it to come to a boiling point. When thoroughly dissolved pour through a wire strainer, wash out kettle, return the strained liquid, add twelve ounces of pulverized sugar and two gills of water. Boil down carefully to a very thick liquid. It is safer to do this in a custard kettle, but the process is slower and tedious as it must be con- stantly stirred. It must be so thick that it will only pour very slow- ly from the kettle. Remove from fire, add flavor and color (if color is desired) and set aside to settle. Prepare on molding trays as de- scribed hereafter^ making the indentations in the usual form of gum* I 150 CONFECTIONERY. drops, and when the contents of the kettle are cold and thick like- honey, skim the surface, and fill molds with the clear liquid. When filled sift a little fine sugar or starch powder over the tops of the drops, ^ and put away to harden. Leave them undisturbed for two or tnree days, then remove from the powder, and if they are suffi- ciently firm to bear handling put them into a hair seive, and gently shake until the particles or powder are removed, then brush them with a broad soft brush. When thoroughly dry they may be ciystalized or left plain. The usual flavors are lemon, rose or wintergreen. The molding tray or box is shallow and should be filled with the finest corn-starch or su^ar dust, Smooth the surface with a rule, and make indentations m the powder with any desired pattern. The glass top of a cruet bottle, the end of a wooden handle, abutton mold, or any convenient article may be used for the purpose. The impression should be as smooth as it is possible to make them. Icicles. — Cream two-thirds oi a pint pulverized sugar with one gill butter, add well beaten yolks or five eggs, three-quarters of a pint flour (more if needed to make a stifl* batter), level teaspoon cinnamon, half a nutmeg grated, and juice of half a lemon, and last the well beaten whites. Heat wafer-tongs over a moderate fire, grease with a bit of butter tied in a piece of muslin, and put in two tablespoons of the batter, shut up the tongs, turn often and when cake is delicately brownetd take out with a knife, dust with pulver- ized sugar and roll it around a smooth round stick, half an mch in diameter, and when cold slip the icicle ofi: In lieu of tongs, drop^ the batter on a buttered pan (dusted with flour and then shaken on) spread out very thin, bake a delicate brown, and roll as above, serve with ices and ice-creams. They are more delicious when filled with whipped cream, the ends being closed with a Favorita, or any small preserved finit, and are then known as Creamed Icicles, For Almond IcicUsy pound a tea-cup of shelled and blanched almonds, with a little milk, to a fine paste, add two-thirds pint sugar, and milk enough till batter will drop from spoon. Stir in lightly the well-frothed whites of three eggs, and half a tablespoon vanilla sugar. Finish as above.

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