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Glacés and Pulled Flowers
139

candied cherries and other candied fruits, dates, and figs may be used.

Separate grapes from the clusters, leaving a short piece of stem on each grape.

Strawberries must be carefully dried, and the hulls left on.

Oranges and mandarins should have the skin carefully pulled off, not cut off, and should be separated into sections without breaking the membrane. Seeds may be removed through a tiny opening made on the inside edge of each piece of fruit.

Cherries are used whole. Candied pineapple and other candied fruits should be cut in pieces.

Dates and figs may be left whole or cut in pieces as desired. They may be stuffed before dipping.

Prepare syrup as for Glacé Nuts, and dip fruit, one piece at a time, using a small pair of tweezers or a candy dipper, cover each piece completely with syrup, and then lay on a bright tin pan. Glacé Fruits keep but a day, and should be attempted only in cold clear weather.

They are attractive when served in individual paper cases.

Marshmallows Glacé

Brush marshmallows, and dip one at a time in syrup prepared as for Glacé Nuts.

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