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Fruit and Gelatine Candies: Marshmallow

Green Gage Marshmallow Squares Prepare Green Gage Paste, and proceed as in Apricot Marshmallow Squares. Fruit Marshmallow Squares Prepare Apple Paste, and proceed as in Apricot Marshmallow Squares. Mint Jelly Bonbons 6 apples 2 cups water 3/4 cup sugar 2 tablespoons gelatine 4 tablespoons cold water Few drops oil of peppermint Green color paste Wipe apples, and cut in quarters, add two cups cold water, and cook until very soft. Drain through cheesecloth; there should be one cup of juice. Put in saucepan and boil ten minutes; add sugar, boil five minutes, add gelatine which has been soaked in four tablespoons cold water, stir until gelatine is dissolved, and remove from fire. Flavor with two or three drops of oil of peppermint, color green, and pour into a bread pan. When firm, cut in small cubes, and roll in granulated sugar, or dip in melted coating chocolate. Orange Pastilles 1 1/6 cups confectioners' sugar 6 tablespoons cold water 1/2 tablespoon corn syrup I tablespoon gelatine 2 tablespoons orange juice Orange color paste Put half a cup of confectioners' sugar and two tablespoons cold water in saucepan; When dissolved, add corn syrup, bring to boiling point, then add gelatine soaked in four tablespoons cold water, the orange juice, and orange color paste to color delicately. Sift the remaining sugar on a platter, pour mixture into the center, and allow it to cool. Then work with a broad spatula until it begins to get thick and smooth. Pat and spread into a layer one inch thick, allow it to harden, then cut into squares, and roll in orange sugar. Gumdrops I 6 1/2 level tablespoons granulated gelatine I tablespoon water 1 1/3 cups sugar 1/2 cup corn syrup 1 1/4 cups cold water 3 tablespoons lemon juice Soak gelatine in one and one fourth cups water until liquid is absorbed. Put sugar, corn syrup and one tablespoon water in saucepan, stir until mixed, bring to boiling point, and boil without stirring to 240 degree F., or until mixture forms a soft ball when tried in cold water. Add gelatine, stir over fire one minute, add lemon juice, strain, and let stand five minutes in a cool place. Mold in cornstarch. Impressions the size and shape of a gumdrop can be made with the round end of the handle of a vegetable knife. When firm, place in sifter, and shake and brush off superfluous starch or flour. Crystallize as directed in following recipe, or hold a moment in the steam from a teakettle, and roll in coarse granulated sugar.

One teaspoon raspberry extract and pink color paste, or four teaspoons orange extract and orange color paste, or a few drops oil of lime and green color paste, may be added when mixture is removed from the fire, to give a variety of gumdrops.

To Crystallize Candies 4 cups sugar 2 cups water Gumdrops or bonbons Put sugar and water in saucepan, stir until dissolved and boil without stirring to 224 degree F., or until syrup forms a very soft ball that will not hold its shape when tried in cold water. Remove from fire and set saucepan in a dish of cold water, cover with a damp cloth, and let stand until lukewarm. Do not disturb the syrup in any way, as it very easily becomes sugary. Place candies that are to be crystallized in shallow cake pans, gently pour on syrup until the candies are covered, cover pan with a tin cover, and set away to crystallize for ten or twelve hours, or until crystals are visible all over the candies. Tip the pans until the syrup runs out. Leave the candies until dry, then pack in wax paper.