leather, wrapped up in a cloth, and will keep perfectly from season to season. School-children regard it as a delightful addition to their lunch of biscuit or cold bread. Apple and quince leather are made in the same fashion, only a little flavoring or spice is added to them.
Two CUPFULS of grated cocoanut, one cupful of sugar, two table- spoonfuls of flour, the whites of three eggs, beaten stiff. Soak the co- coanut, if desiccated, in milk enough to cover it ; then beat the whites of the eggs, add gradually the sugar, cocoanut and flour ; with your fingers make, by rolling the mixture, into cone shapes. Place them on buttered sheets of tin covered with buttered letter paper and bake in a moderate heat about fifteen or twenty minutes. They should cool before remov- ing from the tins.
ANY of the fruits that have been preserved in syrup may be con- verted into dry preserves, by first draining them from the syrup and then drying them slowly on the stove, strewing them thickly with pow- dered sugar. They should be turned every few hours, sifting over them more sugar.
CANDIES WITHOUT COOKING.
VERY many candies made by confectioners are made without boil- ing, which makes them very desirable, and they are equal to the best " French Creams." The secret lies in the sugar used, which is the XXX powdered or confectioners' sugar. Ordinary powdered sugar, when rubbed between the thumb and finger has. a decided grain, but the confectioners' sugar is fine as flour. The candies made after this pro- cess are better the day after.
FRENCH VANILLA CREAM.
BREAK into a bowl the whites of one or more eggs, as the quantity you wish to make will require; add to it an equal quantity of cold water, then stir in XXX powdered or confectioners' sugar until you have it stiff enough to .mold into shape with the fingers. Flavor with vanilla to taste. After it is formed in balls, cubes or lozenge shapes, lay them upon plates or waxed paper and set them aside to dry. This cream can be worked in candies similar to the French cooked cream,