Ingredients:
4 ounces gum arabic
1 cupful pineapple juice
1/2 pound of powdered suga

Preparation:

1. Soak four ounces gum arabic in one cupful pineapple juice until dissolved.

 

2. 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.

 

3. 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.

 

4. 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.

Like This Page? Bookmark it: