Sift sugar three times, add water, mix well in saucepan.

Boil quickly without stirring until syrup will form a very soft ball when dropped in ice water.

Remove from heat, add peppermint and give a few beats with egg whip.

As soon as syrup begins turning white, drop at once in tiny cakes on buttered waxed paper.

Do not remove until cold.

If you would like you may also add any fruit coloring when adding the peppermint.

Be careful not to beat or cook too long or mints will be sugary.