Candy Baskets Of Glace Strawberries

2 cups sugar 1 cup boiling water.

1/8 teaspoon cream of tartar.

Put ingredients in a smooth saucepan, stir, place on range and heat to boiling point. Boil without stirring until syrup begins to discolor. Remove saucepan from fire, and place in larger pan of cold water to instantly stop boiling. Remove from cold water and place in a saucepan of hot water. Take up small portions at a time, cool and stretch until white, then shape in the form of a basket. It may be necessary to stand near a gas jet or over a hot range while stretching, otherwise the candy may become brittle. Repeat until the number of baskets required are made. Serve each on a bed of Spun Sugar, and fill with Glace Strawberries (see The Boston Cooking-School Cook Book, pp. 548 and 547).

Candy Basket Filled with Glaced Strawberries.

Candy Basket Filled with Glaced Strawberries. - Page 370.

Macaroon Baskets Filled With Ice Cream And Garnished With Whipped Cream

Follow directions for boiling syrup same as given for making Candy Baskets. Dip small macaroons or macaroon drops in syrup at regular intervals close to edge and put two together; when firm add a third macaroon, and so on until a circle is formed large enough for the base of basket. Over these fit another layer of macaroons and over the second layer a third one. Make a handle of stretched candy twisted and adjust same. Arrange basket on plates, fill with ice cream, garnish with whipped cream, sweetened and flavored, and surround with Spun Sugar (see The Boston Cooking-School Cook Book, p. 548).

Macaroon Basket Filled with Ice Cream.

Macaroon Basket Filled with Ice Cream. - Page 371.