The white ribbon cook book

cool. When sufficiently cool, pull back and forth, the hands being rubbed with butter to prevent the candy from sticking to them, until the candy is of a bright yellowish brown color. If you wish, flavor with vanilla or lemon. Cocoanut Kisses — Beat together the whites of 2 eggs with as much granulated sugar as they will take up, making a rather stiff batter. Add a piece of butter the size of an English walnut and half a teaspoonful of vanilla or lemon extract. When beaten perfectly smooth, add grated cocoanut, which should be fresh and carefully prepared. Stir in the cocoanut, beating for some minutes. Then drop the prepared confection upon buttered tins and place them in a current of air to dry. Many confectioners put them at once in the oven; but they sometimes spread out if the heat is applied too soon. They may remain in the oven until slightly brown, or may merely be allowed to heat through and dry. Mrs. Senator Cullom's Candy — Mix together the whites of 2 eggs, an equal quantity of cold water, and enough confectioners' sugar to make a stiff dough. It will require about 2 lbs. To prepare fruits and nuts, take seeds out of dates and fill with the cream; blanch almonds and cover with cream. Candied cherries are nice, taking little balls of the cream and putting a cherry on each. English walnuts are used in the same way as cherries. Marslmiallows — Dissolve 1 lb. clear white gum-arabic in 1 quart water; strain, add 1 lb. refined sugar, place on fire. Stir continually until sugar is dissolved and the mixture becomes of the consistency of honey. Next add gradually the beaten whites of 8 eggs; stir the mixture all the time until it thickens and does not adhere to 220 White Ribbon Cook Book. the finger, pour into a tin slightly dusted with starch, and when cool divide with a sharp knife. Peppermint Drops — The peppermint and wintergreen drops which follow the ice cream course to prevent possible disturbance from chilling with the frozen dainties are made of pure sugar with half the quantity of arrowroot used for the cream drops, and essence of wintergreen or mint to taste, rolled on a marble slab and cut oat in disks the size of a quarter dollar. Confectionery is a pretty art for ladies and a very convenient one where there are children with the traditional sweet tooth. And what adds more repute to a hostess' table than that it is furnished with tempting fresh bonbons of her own making ? Harmless Colorings for Candies — Vegetable colorings are always to be used, the juice of blood beet for deepest red, cranberry juice tinging a delicate pink, and cochineal — the sole exception— giving a lovely rose. In coloring yellow, carrot juice or a very little yolk of egg answers better than gamboge. Spinach furnishes the best green, and is prepared by cutting fresh spinach into very small pieces and expressing the juice,, A quarter oz. cochineal will color confectionery for a lifetime, and should be kept in a bottle closely corked. One bug is used at a time, pounding it and pouring on 2 or 3 teaspoonfuls of boiling water, after which the liquid is bottled and will keep three months, only a drop or two being needed for any common quantity of confectionery or frosting. Blue is rarely used, and the drop of indigo needed will not hurt any one.