Ingredients:
4 ounces gum arabic
1 cupful pineapple juice
1/2 pound of powdered suga
Preparation:
- Soak four ounces gum arabic in one cupful pineapple juice until dissolved.
- Put into a granite saucepan with a half pound of powdered sugar, and set in a larger pan of hot water over the fire. Stir until the mixture is white and thickened. Test by dropping a little in cold water.
- If it “balls”, take from the fire and whip in the stiffly whipped whites of three eggs. Flavor with a teaspoonful vanilla or orange juice, then turn into a square pan that has been dusted with cornstarch. The mixture should be about an inch in thickness.
- Stand in a cold place for twelve hours, then cut into inch squares and roll in a mixture of cornstarch and powdered sugar.
This is a good confection for Thanksgiving.
