Peppermint Angel Food Cake

For Cake:
1 − 16 oz. package of angel food cake mix
10 striped round peppermint candies, crushed (1/3 cup)

For Sauce:
3/4 cup sugar
1/3 cup unsweetened cocoa
4 teaspoons cornstarch
1/2 cup evaporated skim milk
1 teaspoon vanilla

Prepare cake according to package directions. Gently fold
in crushed candy. Pour into un−greased 10 inch tube pan.
Bake according to package directions. Cool inverted.
In a saucepan stir sugar, unsweetened cocoa, and cornstarch
together. Add evaporated skim milk. Stir. Cook and stir
constantly until thick. Then cook 2 minutes more. Remove
from heat and add 1 teaspoon vanilla.
Chill remaining sauce and re−warm before serving.
To serve, slice cake and serve with warm sauce
over each serving. Cake can be decorated with additional
crushed peppermint candy.

Lozenges

Lozenges are made of loaf sugar finely ground, gum arabic dissolved
in water, also gum dragon. They are mixed together into a paste, cut
round or oval with cutters, and dried.

To make the best sort of lozenges, 1 lb. of gum arabic should be
dissolved in 1 pint of water; but the proportion of gum and water in
general use is 2 1/2 lbs. of gum arabic in 1 quart and 1/2 pint of water,
and 1 oz. of gum dragon in 1/2 pint of water.


Peppermint Lozenges
Take some finely powdered loaf sugar, put it on a marble slab, make a
bay in the centre, pour in some dissolved gum, and mix into a paste,
flavor with the essence of peppermint, roll the paste on the marble slab

until it is about an eighth of an inch thick. Use starch-powder to dust it
with; this keeps it from sticking.

Dust the surface with a little starch-powder and sugar, and rub it over
with the palm of your hand. Cut out the lozenges and place them on
wooden trays, and place them in the stove to dry. All lozenges are
finished in the same way.