Page:Cakes, cookies and confections.djvu/68



Soak gelatine in ½ c. cold water 10 minutes. Cook sugar and ¾ c. water to brittle stage or about 270°F. Add gelatine to syrup and stir until well dissolved. Color half green and flavor with peppermint. Color half red and flavor with wintergreen. Pour into shallow pans to depth of ¼ inch. When set cut into squares with hot knife. Roll in powdered sugar.

Boil sugar, water, cream of tartar and cinnamon until it has reached the firm ball stage. It will just spin a thread when tested with a spoon. Cool slightly, add vanilla and nut meats and beat until it sugars and the nuts break apart.

Put ingredients in smooth sauce pan and stir until it begins to boil. Boil slowly until the syrup begins to discolor which is 310°F. Remove sauce pan from fire, place in pan of cold water to stop