CAKES, COOKIES AND CONFECTIONS
time, cover with the syrup and remove with fork to buttered marble or plate.
Parisian Sweets
| 1 lb. raisins—seeded | 1 lb. walnut meats |
| 1 lb. figs | ⅓ lb. crystallized ginger |
| 1 lb. almond meats | 1 lb. dates |
Prepare fruit by removing seeds and cutting off stem ends when necessary. Put all fruit and nuts through meat grinder with the coarsest cutter. Roll out on board to ½ inch thickness. Dust with powdered sugar, cut in squares.
Almost any dried fruit may be used in making this wholesome dainty, such as prunes, pears, peaches, citron, candied orange peel, etc. The squares may be dipped in chocolate if so desired
Marshmallows
| 1 envelope (2 tbsp.) gelatin | 1 tsp. vanilla |
| 1 ¼ c. water | 2 c. sugar |
| Speck salt | |
Soak gelatine in ½ the water for 5 minutes. Put remaining water and sugar in saucepan, bring to boil. Boil three minutes. Add soaked gelatine and let stand until partly cool. Add salt and flavoring and beat until the mixture becomes white and thick. Turn into granite pans thickly dusted with powdered sugar, having mixture one inch in depth. Let stand in cold place until thoroughly chilled. Turn on board, cut in cubes and roll in powdered sugar. Easy to cut with scissors.
This recipe makes about one hundred marshmallows.
