Page:The candy cook book (IA cu31924090146717).pdf/181

and one half inches in diameter. These may be dipped in melted chocolate or melted fondant if desired.

Put gelatine in cold water, and leave until it is needed. Drain syrup from canned green gage plums, and rub six plums through a sieve. Put syrup, fruit pulp, and sugar in saucepan, and boil, stirring gently to prevent burning, until mixture drops like thick jelly from the spoon, and holds its shape when tried on a cold saucer. Add soaked gelatine, and when dissolved, pour mixture into a buttered pan, in a layer one eighth of an inch thick. When stiff remove from pan, cut into fancy shapes with small tin cutters, and roll in coarse sugar, or crystallize according to directions on page 158. These may be dipped in melted chocolate or melted fondant if desired.

Wipe apples, and cut in pieces, put in saucepan, add water, and cook until apples are soft.