Continue beating until mixture is stiff enough to keep its shape, using a wooden spoon when mixture becomes too difficult to handle easily with egg beater. Add flavor, color delicately with green or pink color paste, put all the mixture into a pastry bag, and force through a rose tube into separate "roses" one inch in diameter at the base and one half inch thick in the center. Candy should be soft and creamy, slightly dry, but not coarse or sugary.

Cherry Puffs

2 cups sugar

1 cup corn syrup

Whites 2 eggs

1 cup water

Rose color paste

¼cup candied cherries

½ teaspoon vanilla or 1 teaspoon maraschino

Put sugar, corn syrup, and water in saucepan, stir until dissolved, bring to boiling point, wipe off sugar adhering to sides of saucepan with a butter brush dipped in cold water, and cook syrup to 252°F., or until it forms a hard ball in cold water.

With a spoon stir candy slightly until it just begins to look cloudy; slowly, while beating constantly, pour half the syrup on the lightly beaten eggs, then immediately pour the egg mixture into the remaining syrup, and beat. Add rose color paste to make a delicate pink, then add cherries cut in small pieces, and flavoring. Continue beating until mixture is stiff enough to hold its shape. Push from spoon with a fork on wax paper in little mounds and leave until firm.

Nut Puffs

2 cups sugar

1 cup corn syrup

Whites 2 eggs

cup water

¼cup pecan nut meats

½ teaspoon maple flavor

Put sugar, corn syrup, and water in saucepan, stir until dissolved, bring to boiling point, wipe off sugar adhering to sides of saucepan with a butter brush dipped in cold water, and cook syrup to 2520 F., or until it forms a hard ball in cold water.

With a spoon stir candy slightly until it just begins to look cloudy; slowly, while beating constantly, pour half the syrup on the lightly beaten eggs, then immediately pour the egg mixture into the remaining syrup and beat. Add maple flavor and pecan nut meats, and continue beating until mixture is stiff enough to hold its shape. Push from spoon with a fork on wax paper in little mounds, and leave until firm.

Pineapple Puffs

2 cups sugar

1 cup corn syrup

1 cup water

Whites 2 eggs

¼cup candied pineapple

½ teaspoon pineapple extract

Put sugar, corn syrup, and water in saucepan, stir until dissolved, bring to boiling point, wipe off sugar adhering to sides of saucepan with a butter brush dipped in cold water, and cook syrup to 2520 F., or until it forms a hard ball in cold water.

With a spoon stir candy slightly until it just begins to look cloudy slowly, while beating constantly, pour half the syrup on the lightly beaten eggs, then immediately pour the egg mixture into the remaining syrup and beat. Add pineapple extract and candied pineapple, and continue beating until mixture is stiff enough to hold its shape. Push from spoon with a fork on wax paper in little mounds and leave until firm.