Dissolve 0.75 oz. pure granulated gelatin in 0.5 pt. warm water. Strain through a fine sieve, china cap, or cheesecloth and mix with 3 lb. 6X sugar and 2 oz. cornstarch and, if desired, 2 or 3 drops of peppermint oil. Mix in a machine or knead well on the table or marble stone until the mixture is smooth and white. It can be used immediately after preparing, but the part which is not used should be placed in a crock or jar which has been dusted with 6X sugar and covered with a damp cloth to prevent a crust from forming on the top. It should be kept in a refrigerator for further use. It is better to make the gum paste a few hours before it is needed and to make it smooth by working a little before use.
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