Page:The candy cook book (IA cu31924090146717).pdf/191

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Fruit and Gelatine Candies
163
To Roast Cocoanut

Sprinkle shredded cocoanut on a tin baking sheet, put in the oven, stirring occasionally, and roast until a delicate brown.

Gelatine Nougat
  • 1 cup water
  • 4 tablespoons gelatine
  • 1 teaspoon corn syrup
  • 1 cup sugar
  • White 1 egg
  • 1 teaspoon almond extract
  • ⅓ cup blanched almonds
  • ½ cup candied cherries
  • ⅓ cup pistachio nuts

Put gelatine in saucepan, add cold water, and let stand five minutes. Add sugar and corn syrup, put over fire, and stir constantly until mixture has boiled eight minutes. Beat the egg white until stiff, add syrup slowly while beating, and then add remaining ingredients. Mix one tablespoon each of cornstarch and confectioners' sugar, and sprinkle in a bread pan. Pour in mixture, and when quite firm cut in bars and wrap in wax paper.

Wintergreen Wafers
  • 1 teaspoon gelatine
  • 2 teaspoons cold water
  • 3 teaspoons boiling water
  • Few drops oil of wintergreen
  • Confectioners' sugar

Soak gelatine in cold water five minutes, dissolve in boiling water, and strain through a fine wire strainer. Add oil of wintergreen, and gradu-

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