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The Candy Cook Book
Mint Jelly Bonbons
  • 6 apples
  • 2 cups water
  • ¾ cup sugar
  • 2 tablespoons gelatine
  • 4 tablespoons cold water
  • Few drops oil of peppermint
  • Green color paste

Wipe apples, and cut in quarters, add two cups cold water, and cook until very soft. Drain through cheesecloth; there should be one cup of juice. Put in saucepan and boil ten minutes; add sugar, boil five minutes, add gelatine which has been soaked in four tablespoons cold water, stir until gelatine is dissolved, and remove from fire. Flavor with two or three drops of oil of peppermint, color green, and pour into a bread pan. When firm, cut in small cubes, and roll in granulated sugar, or dip in melted coating chocolate.

Orange Pastilles
  • 11⁄6 cups confectioners’ sugar
  • 6 tablespoons cold water
  • ½ tablespoon corn syrup
  • 1 tablespoon gelatine
  • 2 tablespoons orange juice
  • Orange color paste

Put half a cup of confectioners’ sugar and two tablespoons cold water in saucepan; when dissolved, add corn syrup, bring to boiling point, then add gelatine soaked in four tablespoons cold water, the orange juice, and orange color paste to color delicately. Sift the remaining sugar on a platter, pour mixture into the center, and allow

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