691.--QUICK MINTS
1 cup sugar 1/8 teaspoon cream of tartar 1/2 cup boiling water 3 drops oil of spearmint
Put sugar into a smooth, clean saucepan, add boiling water, and stir until dissolved; add cream of tartar, and boil to 234 F., or about five minutes; cool slightly, add flavoring, beat until creamy, and drop from a teaspoon on an oiled slab or platter. If mixture thickens before all is used, add a few drops of boiling water. Oil or essence of wintergreen, lime, orange, etc., may be used instead of spearmint, and mixture may be colored lightly to correspond with flavoring.
692.--AFTER-DINNER MINTS
2 cups sugar 1/2 cup boiling water 1/4 cup molasses 4 drops oil of spearmint
Put sugar and molasses into a smooth, clean saucepan, add boiling water, heat gradually to the boiling point, and boil to 258 F., or until candy becomes brittle when tested in cold water; add flavoring, pour on an oiled slab or platter, and when cool enough to handle pull until nearly white; pull into long strips about half an inch in diameter, and cut in small pieces with scissors; roll in powdered sugar, and keep in a covered jar for several days before using.
693.--APRICOT PASTE
Follow recipe for Mint Paste (see No. 694), omitting spearmint and coloring, and adding one cup of stewed and strained dried apricots (without juice); roll in confectioners' sugar, or dip in melted fondant or chocolate.
694.--MINT PASTE
1 box granulated gelatine 1/4 cup lemon juice 2/3 cup cold water Grated rind 1 orange 1 cup boiling water 5 drops oil of spearmint 2 cups sugar Green coloring
Soak gelatine in cold water five minutes; dissolve in boiling water; add sugar, and stir until dissolved; add lemon juice, and boil twenty minutes; add rind, flavoring, and coloring; pour into a small pan and let stand for several hours; cut into cubes and roll in confectioners'
sugar. Oil of wintergreen, cloves, or cinnamon may be used in place of spearmint, and other coloring may be used.
695.--TURKISH DELIGHT
1 box granulated gelatine 3 tablespoons lemon juice 2/3 cup strained orange juice Grated rind 1 orange 1 cup boiling water 1/4 cup nut meats cut fine 2 cups sugar 1/2 cup candied fruit cut fine
Soak gelatine in orange juice five minutes; dissolve in boiling water, add sugar and lemon juice, and stir until sugar is dissolved; boil twenty minutes; add rind, and, when nearly cold, add nuts and fruit and pour into a small pan; let stand several hours, cut in cubes, and roll in confectioners' sugar. Paste may be colored pink by adding red gelatine to the orange juice.
696.--FRUIT WAFERS
1/2 pound prunes Juice and grated rind 1/2 lemon 1/2 pound figs Confectioners' sugar 1/2 pound dates
Soak prunes and figs in cold water over night, drain and wipe dry; cut prunes from stones, stone dates, and put all fruit through food chopper, using finest cutter; add lemon rind, juice, and sugar enough to knead to a firm paste; roll on a sugared board to one-fourth-inch thickness, and cut in small rounds, squares, or diamonds. Or form paste into small balls, and roll in coconut or chopped nut meats. One-half cup of finely chopped nut meats may be added to the paste. This is an excellent filling for stuffed dates.
697.--SPICED RAISINS
2 cups large raisins seeded 1/2 teaspoon cinnamon 1/2 tablespoon butter 1/2 teaspoon mace 2 tablespoons vinegar 1/4 teaspoon clove 2 tablespoons water
Cook very slowly until raisins are plump and liquid has evaporated.
Cool, and roll in granulated sugar.
698.--STUFFED DATES
Wash one pound large dates, dry, and remove stones; stuff with plain fondant, or fondant mixed with candied fruits or nuts; or stuff with a seeded raisin, or a piece of date, fig, or pineapple. Roll in confectioners' sugar.
699.--STUFFED PRUNES
1 pound large prunes 1/2 cup confectioners' sugar 1/2 pound dried apricots
Wash fruit, soak over night, drain and dry; remove stones from prunes with a knife; put apricots through food chopper, mix with sugar, and fill prunes; roll in confectioners' sugar.
700.--MARRONS GLACeS
2 cups sugar 1 tablespoon corn sirup 1-1/2 cups water 1 pint chestnuts
Shell one pint of chestnuts (see No. 243) and simmer in a sirup made of sugar and water until chestnuts are tender but not broken. Drain from sirup; cook the sirup with the corn sirup to 310 F., or until sirup begins to discolor. Remove saucepan from fire, place in a saucepan of hot water, put chestnuts on a dipping needle or long pin, and dip in sirup until thoroughly coated; place on an oiled platter.
701.--NUTS AND FRUITS GLACe
2 cups sugar 1/8 teaspoon cream of tartar 1 cup water
Boil sugar, water, and cream of tartar to 310 F. Follow directions for dipping Marrons Glaces (see No. 700). Cherries, strawberries, orange sections, grapes, or mint and rose leaves may be dipped in the same way.