Northern Jelly Candies

Fasten some plaster half-spherical or convex molds on a ruler and with it make the impressions in the starch. Prepare a pint of apple jelly the same as in No. 3668, only cooking it a little more; bring this to the ordinary degree of cooking, adding either rum, kirsch or other liquor, then cast it in the starch impressions through a spring funnel (Fig. 759). Put the boxes in a heater and leave for eight or ten hours. By this time the jelly will have formed into thin crusts sufficiently hardened to be taken out carefully and laid on a wire sieve. When cold, brush each one separately with a fine hair brush and then dip into a liquor-flavored fondant (No. 58). Instead of dipping them in the fondant they can be candied by laying them in a cold syrup, the same as for No. 3659.