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| 2 Tasse | sugar |
| 1 Tasse | water |
| 1/4 Teelöffel | cream of tartar |
| 3 Tropfen | Confectioner's glycerine; d rops! |
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Boil to hard ball stage. When tested, pour slowly over beaten whites of 2 eggs. Beat until it crumbles, put on marble table top, anything except wood, and knead as you would bread. Knead until creamy, then flavor. Can add to different batches cherries, nuts and peppermint.
Make into drops and let stand a while. The dip, taking 3/4 lb. Dipping chocolate. It should be melted in double boiler over warm, not hot, water.
Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966. Compiled by members of the Ohio State Grange Home Economics Committee.
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