1 egg white (unbeaten)
1 Tbsp. cream
1 tsp. vanilla
3 drops oil flavoring
food coloring
1 box powdered sugar
1 tsp. (heaping) soft butter or white shortening

Combine egg white, cream, vanilla, oil flavoring and coloring; stir well. Add sugar all at once, mixing thoroughly. Add butter and additional sugar if needed to make mixture right consistency to roll into firm small balls. Arrange balls on waxed paper; press each ball with tines of fork dipped in powdered sugar or cornstarch. Let stand overnight to form crust; pack in tins with waxed paper between each layer. May be frozen and kept several months.


3 Tbsp. soft butter
1/4 c. cream
1/4 tsp. salt
1 tsp. vanilla
2 tsp. peppermint flavoring
1 lb. powered sugar

Mix all ingredients; knead. Color as desired. Make into small balls; press down. Let dry for at least 1 day before packaging. Yield: 9 small bags.


1 egg white
4 Tbsp. melted butter
1/4 c. cold water
1 tsp. cream of tartar
2 lbs. powdered sugar
3/4 tsp. peppermint flavoring
3-4 bottles food coloring

Mix all ingredients like dough except food coloring. Divid into 3-4 sections; tint each a different color with food coloring. Form into small balls and flatten with fork. Let set on waxed paper for a few hours; refrigerate. Yield: 12 dozen.


3 c. sugar
1 c. light corn syrup
2 c. hot water
pinch of cream of tartar
few drops of peppermint or clove flavoring

Cook sugar, corn syrup and hot water to soft ball stage. Pour into a bowl; add cream of tartar and let stand for 10 minutes. Stir until thick enough to drop from a spoon. Add flavoring and coloring; drop by tsp. onto waxed paper.


2 c. white sugar
1 stick butter or margerine
1/2 c. water
few drops oil of peppermint or wintergreen
4 drops food coloring

Combine sugar, butter and water in heavy saucepan. Shake pan or stir lightly with a wooden spoon until sugar has dissolved enough to start cooking. DO NOT stir again. Cook rapidly to 260 degrees or to a soft crack stage. Pour at once on a cold, buttered, marble slab. Pour flavoring and color on top of candy while it cools for a minute or so. Butter hands and begin pulling while still quite hot. When it hardens sufficiently, twist and cut with kitchen shears at once. DO NOT make on a rainy day. Store in airtight container.