slowly to the remainder until it is stiff enough to knead. Work it with the hands until smooth, put on a board, roll out one eighth inch thick, and cut with a small round cutter. Decorate with the remaining mixture, colored pink, blue, lavender, yellow, or green, forced through paper tubes, making tiny roses, forget-me-nots, violets, or sweet peas, with stems and leaves on each mint, as described in Chapter XV.
Children will amuse themselves for hours making original designs with different colored frostings, and will exhibit their results with the greatest pride at the close of the happy afternoon. Half a dozen paper cones may be provided as described on page 194, and filled with different colored frostings. If color pastes are not at hand, a bit of melted chocolate may be used in one portion, the yolk of an egg in another; a color tablet from a box of gelatine, dissolved in a few drops of water, will answer very well to color a third portion.
Potato Cocoanut Candy
- 1 medium sized potato
- 2 cups sifted confectioners' sugar
- 2 cups shredded cocoanut
- 1 teaspoon vanilla
- Chocolate
Cook potato in boiling water until soft, and force through a coarse sieve or a potato ricer.
