in the
pan until they are all stuck together.

BURNT ALMONDS

Place a cupful of brown sugar into a saucepan with a very little water.
Stir until the sugar is dissolved. Let it boil a minute, then pour in
half a cupful of almonds and stir over the fire until the sugar
granulates and is a little brown. When the nuts are well coated, and
before they get into one mass, turn them out and separate any that are
stuck together.

MARSHMALLOWS

One-half box granulated gelatin soaked in three-fourths cup cold water
(scant); two cups sugar cooked with three-fourths cup boiling water
(scant) only until dissolved. Pour over gelatin, add flavoring and pinch
salt and let stand until lukewarm. Beat first with egg beater, then with
a spoon until stiff enough to spread in sheets. Pour into pans thickly
dusted with mixture of powdered sugar and little corn starch. When
chilled, turn on marble slab or platter and cut in cubes, roll in
powdered sugar mixture and serve.

MARSHMALLOWS

Soak four ounces of gum arabic in a cupful of water until it is
dissolved. Strain it to take out any black specks in it. Put the
dissolved gum arabic into a saucepan with half a pound of powdered
sugar. Place the saucepan in a second pan containing boiling water; stir
until the mixture becomes thick and white. When it is beginning to
thicken test it by dropping a little into cold water; when it will form
a ball remove it from fire. Stir into it the whites of three eggs
whipped to a stiff froth. This will give a spongy texture. Lastly,
flavor it with two teaspoonfuls of orange water. Turn the paste into a
pan covered thick with cornstarch; the layer of paste should be one inch
thick. After the paste has stood for a while turn it onto a slab and cut
it into inch squares; dust them well with cornstarch or confectioner's
sugar. As the paste is more or less cooked it will be more or less
stiff.

PEPPERMINT OR WINTERGREEN PATTIES

Mrs. E. A. Thompson

One pound confectioner's sugar; six large tablespoonfuls water; six
drops oil of peppermint or wintergreen; a little bit of cream of tartar
put into a cup with a bit of sugar and the oil. Boil until it ropes,
then remove from fire and stir in the cream of tartar, oil and the
sugar.

CHOCOLATE PEPPERMINTS

Mrs. A. H. Wagoner

Take two pounds confectioner's sugar and add enough water to make it the
right consistency to roll into balls. Flavor with peppermint and roll
out on waxed paper with a r