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Candies and Candy Making: Roll

Roll out plain white fondant 4 inch thick and 4 inches in width, and roll up the fruit roll in the plain fondant as a cover. Let stand over night to harden, cut into 4-inch lengths, cover with melted chocolate, and lay on waxed paper to cool.

Jelly Rolls. - Make crab - apple, currant, or any other jelly as stiff as possible, and pour out on a buttered tin pan to the depth of 1/4 inch.

Roll out on a molding board dusted with Confectioners' XXX sugar, cornstarch, or flour a layer of plain French cream or fondant 1 inch thick, turn over the pan so that the sheet of jelly will lie upon this, and roll up the two in the same fashion as jelly cake. Let stand to harden, cut into slices.

Fruit Tarts. Lay ripe small fruit, as raspberries, cherries, plums, and the like, in glass fruit jars and cover each pound of fruit with 6 ounces of powdered loaf sugar. Seal the jar, set it in boiling water up to the neck, and boil for 3 hours. The jars must be kept sealed until required for use.

Fruit Lozenges. -Place any small fruits, as currants, raspberries, cherries, and plums, in glass or earthenware jars set in boiling water. Scald and strain the fruit through a sieve.

Add to each pint of juice an equal weight of finely sifted sugar and the white of an egg. Whip the whole to a stiff froth, drop on buttered paper, and place in a slow oven. As soon as they will loosen from the paper turn them and let stand in the oven until quite dry. Cut to any desired shape, pack between waxed papers, and keep in a dry place.

Macaroons. - These popular confections are usually made of sweet or bitter almonds with sugar and the white of eggs, but sometimes with other substances, as nuts, flavoring matter, and the like. To make macaroons blanch and pulverize a pound of almonds, adding a little rose water to form a moist elastic mass. Beat to a stiff froth the whites of 7 eggs, stir in the almonds and a pound of Confectioners' XXX sugar.

Drop the macaroons in the desired size on buttered paper from a spoon, and brown on tin plates in a slow baking oven. Set them aside in the pan in which they were baked until cold.

Or pound 4 ounces of blanched sweet almonds with 4 tablespoonfuls of orange flower or rose water. Beat up the whites of 4 eggs to a stiff froth and stir all together with 1 pound of Confectioners' XXX sugar.