Marshmallows

4 ounces pulverized gum arabic 1 cup cold water

1 cup pulverized sugar Pinch of salt

Flavoring to taste

Soak the gum arabic in the water for two hours; put in a double boiler; bring slowly to the boiling point and when the gum is dissolved strain through coarse muslin. Return to the double boiler with the sugar and stir long and steadily until the mixture is stiff and white. Remove from the fire; beat hard for a minute; flavor to taste and beat for a minute more. Pour into tins well dusted with cornstarch, cut into squares and roll in cornstarch and sugar.

Divinity

6 tablespoons hot water 2 cups brown sugar

White of 1 egg

1 ounce walnut meats

1 ounce chopped raisins

Boil together the first two ingredients until a little of the mixture forms a soft ball when dropped into cold water. Beat the white of the eggs as stiff as possible; add walnuts and raisins and pour the syrup over the eggs, beating constantly. When the mixture will stand alone drop from a teaspoon upon paraffin paper.

Orange Paste

4 level tablespoons gelatine

1 1/3 cups water

2 cups granulated sugar

1 orange 1 lemon Confectioners' sugar

Cornstarch

Soak the gelatine in half of the water; bring the sugar to a boil in the other half and combine the two. Boil slowly but steadily for twenty minutes; add the grated rind of the orange and the juice of lemon and orange, making a half cup in all. Rinse a tin in cold water; pour in the mixture to the depth of one inch. When the paste is firmly set immerse the mold in warm water; turn out the paste; cut in cubes and roll in a mixture of confectioners' sugar and cornstarch.

The paste may be varied by using different fruit juices, flavoring and coloring.

Karo Candy

1/2 cup cream 1 cup Karo syrup

1 1/2 cups brown sugar 1/2 tablespoon butter

1/2 cup chopped walnuts

Boil together the cream, syrup and sugar. Test by dropping a little in cold water, and when almost done add the butter and walnuts. Remove from fire; beat until creamy; empty into a buttered pan; mark off in squares and set aside to cool.

Cocoanut Cones

2 tablespoons cornstarch

1/4 cup sugar

1 cup shredded cocoanut White of 1 egg

Mix the sugar and cornstarch together; add the cocoanut and the white of egg beaten to a stiff froth. Form into small cones and lay at equal distances on stiff paper or on a greased baking tin. Bake in a slow oven until firm.

Hoarhound Candy

Hoarhound

2 cups boiling water

2 pounds sugar White of 1 egg

Pour the water on as much hoarhound as it will cover; steep it on a slow fire for several hours; then strain and put the same water on a fresh supply of hoarhound and steep as before. Add enough boiling water to make a full pint; strain and when cold add the beaten white of egg and the sugar. Boil it slowly until thick, removing the scum that rises. Test by dropping from a spoon into cold water: when it hardens quickly it is done. Pour into buttered tins; mark off in small squares and set aside to cool. When cold break it up and put it in glass jars.

Walnut Kisses

1 cup brown sugar

1/2 cup granulated sugar

1/4 cup cold water White of 1 egg

Shelled walnuts

1. Boil sugars and water together until a few drops harden when dropped into cold water. 2. Beat white of egg stiff.

3. Pour the sugar very slowly upon the white of egg, beating all the time.

4. Butter a platter.

5. Drop by tablespoonfuls on the platter.

6. Put a half walnut on each little mound or "kiss."

- The Mary Frances Cook Book.