2 pounds sugar 2 cups boiling water.

teaspoon cream-of-tartar.

Put ingredients in a smooth saucepan. Bring to the boiling point and let boil, without stirring, until syrup reaches a temperature of 290° F., using a confectioner's thermometer. As soon as sugar begins to grow granular around sides of pan, wash down with the hand, first dipped in cold water. Set saucepan in larger saucepan containing cold water to instantly stop cooking; then set in a saucepan of boiling water, that syrup may not cool too rapidly.

Crystal Cups in the Making.

Crystal Cups in the Making. - Page 368.

Brush over a timbale iron with olive oil and wipe with soft paper. Dip into syrup, taking care that syrup covers iron to only two-thirds its depth. Remove from syrup, invert iron and swing in front of an open window. As soon as cup is formed take from iron. Cool iron and repeat.

It is well to have two irons, so that one may cool while the other is being used. If a color scheme is to be carried out, the syrup may be colored as desired, just before shaping.

Crystal Cups.

Crystal Cups. - Page 368.

Arrange cups on a bed of Spun Sugar (see The Boston Cooking-School Cook Book, p. 548) and fill with ice cream. If used for Christmas, garnish with holly.

Crystallized Mint Leaves

Wipe fresh mint leaves, remove from stems and brush each leaf with white of egg, beaten until stiff. Dip in one-third cup granulated sugar flavored with five drops oil of spearmint. Place closely together on a cake rack covered with parafhne paper and let stand in a slow oven until dry. If the leaves are not thoroughly coated, the process may be repeated.