Ann Arkady
FRENCH DAINTIES
2 envelopes Knox acidulated gelatine 4 cups granulated sugar 1½ cups boiling water 1 cup cold water Soak the gelatine in the cold water five minutes.
Add the boiling water. When dissolved add the sugar and boil slowly for fifteen minutes. Divide into two equal parts. When somewhat cooled add to one part one-half teaspoonful of the lemon flavor found in separate envelope, dissolved in one tablespoonful water, and one tablespoonful lemon extract. To the other part add one tablespoonful brandy, if desired, one-half teaspoonful extract of cloves, and color with the pink color. Pour into shallow tins that have been dipped in cold water. Let stand over night; turn out and cut into squares. Roll in fine granulated or powdered sugar and let stand to crystallize. Vary by using different flavors and colors, and adding chopped nuts, dates or figs.