The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

press together and set away to harden. =★ Confection Potatoes= Add a little cocoanut to second confection cream, and form into small potato shapes, making dents for eyes; roll in fine powdered coriander or anise seed, or in brown sugar with a little anise mixed with it. =Marshmallows= 4 oz. gum arabic 1 cup water 1¼ cup powdered sugar whites of 3 eggs 2 teaspns. orange flower water or 1 of vanilla corn starch confectioner’s sugar Another recipe gives 2 cups powdered sugar and the white of 1 egg only, with the other ingredients. Soak the gum arabic in the water until soft, strain into inner cup of double boiler, add sugar and cook, stirring until thick and white. Try in ice water and when it will form a firm, not hard, ball, remove from the fire and chop and beat in the stiffly-whipped whites of the eggs with the flavoring. Turn the paste into a shallow pan covered thick with corn starch, leaving it 1 inch in thickness. When cool or in about 12 hours, cut into inch cubes, dust with confectioner’s sugar and pack in boxes. Marshmallows are better to be made as soft as they can be handled. =Old Fashioned Molasses Candy= 2 cups molasses, 2 cups granulated sugar, 1 tablespn. butter. Boil over not too hot fire until a little will harden as soon as it drops into cold water. Pour into buttered tins and pull when cool enough to handle. Candy may have hickory nut or black walnut meats pressed into it when partly cooled, without pulling. The most important thing for the candy is to get a good flavored molasses. The real Porto Rico is best. Do not be induced to add soda to the syrup. It spoils the rich golden color which belongs to molasses candy, besides making it more unwholesome. Brush the kettle with butter before putting ingredients in. =Everton Taffy= 1 large cup New Orleans molasses 1½ cup lightest brown sugar ½ cup butter 1 teaspn. vanilla Boil until a little dropped in water will make fine, brittle threads; pour into