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Decorated Candies and Cakes: Mints

Decorated Peppermint Bars Make After Dinner Mints, shaping the candy, when pulled, in bars four inches long and one inch wide. Let stand in powdered sugar until sugary, then decorate with a spray of roses or sweet peas made of ornamental frosting. Decorated Mints Make Plain White Mints, one and one half inches in diameter, and decorate with a single violet, forget-me-not, tiny rose, or holly berries and leaves made of ornamental frosting.

Decorated Marshmallows Dip marshmallows in melted fondant, and decorate with tiny flowers made of ornamental frosting in different colors.

Edible Place Cards Make Wintergreen Wafer mixture, roll thin, and cut in pieces two by three inches. Put ornamental frosting in stem tube, and write the name of each guest in the center of a card. Use at a children's party.

Marshmallow Baskets Dip marshmallows in fondant, and when firm insert a piece of fine wire to make a handle. Fill stem tubes with ornamental frosting of different colors. Make a lattice work of frosting on the sides of the marshmallow, and cover the handle with frosting. Decorate with tiny stems and blossoms of contrasting colors, to make it look like a basket of flowers.

Orange Butter Frosting 1/3 cup butter 4 tablespoons orange juice 1 cup powdered sugar 1 teaspoon grated orange rind Mix orange juice and rind, let stand half an hour, and strain through cheesecloth. Cream butter in a warm but not hot bowl. Add sugar gradually, and beat until light. Let orange juice get slightly warm, and add drop by drop to first mixture. This may be used for frosting candies or large or small cakes. Portions may be colored, and used through paper frosting bags for decorations. Keep in a cool place until needed.

Japanese Frosting 1/4 cup butter Whites 2 eggs Sifted confectioners' sugar Flavoring Color paste Cream butter, and add gradually half a cup of confectioners' sugar, beating constantly. Beat whites of eggs until stiff, and gradually beat in one cup of sugar. Combine mixtures, and add enough more sugar to make frosting stiff enough to hold its shape. Color and flavor as desired, and with paper tubes use to ornament candies or cakes. Keep in a cool place, that it may remain firm.