CAKES, COOKIES AND CONFECTIONS
Mint Delight
| 2 tbsp. gelatine (½ pkg.) | Green coloring—peppermint |
| ½ c. cold water | Red coloring—winter-green |
| 2 ⅓ c. sugar | ¾ c. cold water |
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.
Cinnamon Nuts
| 1 c. sugar | ½ tsp. vanilla |
| ¼ c. water | 1 ½ c. nut meats—walnuts best |
| ½ tsp. cinnamon | ⅛ tsp. cream of tartar |
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.
Glace Nuts
| ½ c. boiling water | ⅓ tsps. cream of tartar |
| 1 c. sugar | |
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
