Page:The candy cook book (IA cu31924090146717).pdf/204

cut and fold in vanilla and remaining sugar. Drop from tip of spoon, or force through pastry bag and tube on tin sheet or wet board covered with a sheet of paper. Bake thirty minutes in a very slow oven, not allowing them to change color until the last few minutes, when they should become a very delicate brown. Remove from oven, invert paper and kisses, and wet paper with a damp cloth, when kisses may be easily removed.

Put sugar and water in saucepan, stir until dissolved, and boil to 242° F., or until a firm ball is formed when tried in cold water. When syrup is ready, beat whites of eggs until stiff, and add syrup slowly, continuing the beating. Set dish containing mixture in saucepan of cold water, add vanilla, and fold over and over for five minutes. Cover and let stand for fifteen minutes. Shape with a spoon or pastry bag and tube on a buttered sheet dredged with cornstarch. Sprinkle with pink or yellow sugar, and bake thirty minutes in so slow an oven that the sugar does not discolor. Hearts, wreaths, stars, and roses are attractive shapes.