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Fruit Lozenges

Cherries, currants, or other tart fruits may be made into the old-fashioned lozenges by adding one-third pint (or less) of sugar to each pint of thick, strained fruit juice, simmering together forty minutes and adding when at boiling point two tablespoons gelatine dissolved in a very little cold water. Stir well, remove, and continue stirring till it begins to cool and thicken when pour into buttered earthen pans. Let dry slowly, sprinkle with sugar during the process, and cut into shapes liked.

COOKED SOFT CREAM CANDY FOR STUFFING FRUITS Where confectioner's sugar is not used with white of egg (uncooked), making stiff enough to roll, the following will be found satisfactory: Take two pounds of white sugar and one teacup of water or milk, boiling till just before it threads from spoon if water is used, if milk, till it thickens and can be softly rolled when dropped in water ("the soft ball stage"). Flavour with vanilla or fruit juice. Remove and stir till creamy.