Many fruits contain large amounts of pectin which causes them to jelly when cooked with sugar and cooled. To others dissolved gelatine must be added to make the mixture stiff enough to hold its shape.

Gelatine candies are not as sweet as other candies, as they become firm with little boiling, and less sugar need be used.

Gelatine should always be soaked in cold water until liquid is absorbed, then dissolved in or over boiling water or hot syrup.

Granulated gelatine is most conveniently measured, but sheet or shredded gelatine may be substituted ; six sheets of gelatine will take the place of four tablespoons granulated gelatine.

Marshmallows, when made in large quantities, usually contain gum Arabic They are beaten by machinery for a long time, and can be made firmer and lighter than is possible when made by hand.

Therefore, for some purposes, commercial marsh-mallows will be more satisfactory than those made at home, though a delicate marshmallow can be made, and a variety of colors, shapes, and flavors can be secured with gelatine and egg whites. Gumdrops may be made with gum Arabic or with gelatine, and in a variety of flavors, colors, and shapes.

Apricot Paste

1 can apricots

Sugar

Drain syrup from a can of apricots, and rub fruit through a sieve. Measure syrup, and add three fourths as much sugar, put in saucepan, and boil to 2540 F., or until syrup cracks when tried in cold water, being careful that it does not burn. Add apricot pulp, and boil, stirring gently to prevent burning, until mixture is so thick that it follows the spoon in stirring, and detaches itself from the saucepan. Pour into a buttered pan, spread in a layer one eighth of an inch thick, and when stiff remove from pan, cut in fancy shapes with small tin cutters, and sprinkle with coarse sugar, or crystallize according to directions on page 158.

Instead of pouring into buttered pan, paste may be dropped on waxed paper in rounds one

Fruit and Gelatine Candies 153

and one half inches in diameter. These may be dipped in melted chocolate or melted fondant if desired.

Green Gage Paste

6 green Gage plums ¾ teaspoon gelatine

¾ cup sugar

1 tablespoon cold water

3/4 cup syrup from canned green Gage plums

Put gelatine in cold water, and leave until it is needed. Drain syrup from canned green Gage plums, and rub six plums through a sieve. Put syrup, fruit pulp, and sugar in saucepan, and boil, stirring gently to prevent burning, until mixture drops like thick jelly from the spoon, and holds its shape when tried on a cold saucer. Add soaked gelatine, and when dissolved, pour mixture into a buttered pan, in a layer one eighth of an inch thick. When stiff remove from pan, cut into fancy shapes with small tin cutters, and roll in coarse sugar, or crystallize according to directions on page 158. These may be dipped in melted chocolate or melted fondant if desired.

Apple Paste Candy

5 apples

2 cups water

1 1/2 cups sugar Flavor

Wipe apples, and cut in pieces, put in saucepan, add water, and cook until apples are soft.

Drain the liquid, of which there should be three fourths cup, into a clean saucepan, add sugar, and boil to 2380 F., or until it will form a soft ball when tried in cold water. Rub apple pulp through sieve, add to syrup, and boil, stirring constantly to prevent burning, until mixture is so thick that it leaves the pan, and follows the spoon during the stirring. Add flavor as desired. Orange, raspberry, or lemon extract, one tablespoon lime juice, or a few drops of oil of peppermint are good. Paste may be colored delicately to correspond with flavor used. Drop paste from tip of spoon in rounds on wax paper, or spread in a buttered pan, let it dry, and cut in fancy shapes. Roll in coarse sugar or crystallize.

This paste may be used as filling for dates, or as a center for chocolates, or for coating pieces of marshmallow paste.

Apricot Marshmallows Prepare Apricot Paste as in recipe on page 152. Cut marshmallows in two pieces crosswise, or cut circles one inch in diameter from a sheet of marsh-mallow. Dip marshmallows one at a time in the fruit paste before it stiffens, and place on wax paper. When all are dipped, roll in granulated sugar.

Green Gage Marshmallows Prepare Green Gage Paste as in recipe on page 153, and proceed as in recipe for Apricot Marshmallows.

Fruit Marshmallows Prepare Apple Paste as in recipe on page 153, flavor with lime and color green. Proceed as in recipe for Apricot Marshmallows.

Apricot Marshmallow Squares

Prepare Apricot Paste , and pour half of it one fourth inch deep in a square pan which has been rinsed in cold water and not dried, or between candy bars. Cover with a piece of sheet marshmallow the same size as the pan, and pour remaining paste over the marshmallow. When firm, cut in squares and roll in granulated sugar.

Green Gage Marshmallow Squares

Prepare Green Gage Paste , and proceed as in Apricot Marshmallow Squares.

Fruit Marshmallow Squares

Prepare Apple Paste, and proceed as in Apricot Marshmallow Squares.

Mint Jelly Bonbons

6 apples

2 cups water

¾ cup sugar

2 tablespoons gelatine 4 tablespoons cold water Few drops oil of peppermint

Green color paste

Wipe apples, and cut in quarters, add two cups cold water, and cook until very soft. Drain through cheesecloth; there should be one cup of juice. Put in saucepan and boil ten minutes; add sugar, boil five minutes, add gelatine which has been soaked in four tablespoons cold water, stir until gelatine is dissolved, and remove from fire.

Flavor with two or three drops of oil of peppermint, color green, and pour into a bread pan. When firm, cut in small cubes, and roll in granulated sugar, or dip in melted coating chocolate.