W. H. .TOHNSTON. General Superinteiidenl. Islipeniiii-4-. Midi. 170 vSUPKRIOK COOK BOOK Candies. "lIowt'viT full, witli .sonulliing- more. We fain till' batr would cram." General Directions. Use best grainilated sugar lor boiling and Conrcctioncr's XXX for kneading. Candy sbonld not Ije stirred Avhile boiling. Fondant. One cup granulated sugar, i/;. cup boiling water✪ Fondant. Put the sugar in a saucepan, add the boiling water and stir until dissolved. Place over the lire and with a clean damj) cloth wipe the cr_ystals off the sides of the pan so they will not fall into the syrup Avhile it is boiling; do not stir it after it commences to boil. Test the candy by dropping a little syrup into cold water; if it fornis a soft ball it is cpoked enough ; each time when testing remove the saucepan from the fire. Pour it onto a platter or marble slab and let it stand until cool, then stir with a spoon until the mass be- comes white and creamy. Gather it into a ball, scraping uj) all the crumbs, and knead until smooth. Stand away in a cool place until ready to use it. Note. — This fondant is the foundation for many different kinds of candy. It may be colored and flavored to suit the individual, working both flavoring and color- ing in with the hands. It may then be used as a tilling for dates — the seeds having been removed — or rolled into various shapes and English walnuts j^laced on top. It is better to make a small quantity at a time, as there is less danger of its being grainy. Mrs. Graff. Oranges Dipped in Fondant. Make the fondant as previously directed, flavor with orange extract and color a pale yellow. Kemove the skin from a Tangerine or Mandarin orange✪ Oranges Dipped in Fondant and care- fully divide it into the sections without breaking the membrane. Melt the fondant in a bowl over boiling water, and if too thick add a little boiling water until it is the consistency of thick cream. Dip the sections of the orange quickly into the fondant, covering them well, remove and place on waxed paper to harden. Use white grapes or cherries in the same way. These are nice as a sweet for a yellow luncheon. Mrs. Graff. To Cover Chocolate Drops. Place 1/2 pound of fondant in a saucepan; add Vi pound of grated chocolate and a teaspoonful of vanilla✪ To Cover Chocolate Drops. Stand this in boiling water and if, when melted, it is too thick to use add boiling water, a teasjjoouful at a time, until the consistency of thick cream. Mrs. Graff. SUPICRIOK COOK BOOK 171 Cream Candy. Three riips u'niiitilalril siiLiai'. ' •_. eii|) wnlci-. M-;ml Inlilespnonriil vaiiillu, small piece buller. Mix siipir am! water, Iml dn nut lei it lniil uiilil tlinroujiiily dissolved. If it begins to boil. stn|) Itoiliii;^- l»y adding- a little cold water. When dissohcd and beginning' to boil, add Imttei- and enok until tbe candy is bard Init not l)i'ittl(\ .\dd vanilla and pour out in buttered pans to cool. When cold ])ull until candy l)egins to have its shiny look, then cut in small |)i(>ces with buttei'ed scissors. Candy will become more creamy if |»iit in a covei-e(| dish oi' jar for se\ci'al lioiii-s. ^Iiss GuM.MKi;]':. Cream Wafers. ✪ Cream Candy

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W. H. .TOHNSTON. General Superinteiidenl. Islipeniiii-4-. Midi. 170 vSUPKRIOK COOK BOOK Candies. "lIowt'viT full, witli .sonulliing- more. We fain till' batr would cram." General Directions. Use best grainilated sugar lor boiling and Conrcctioncr's XXX for kneading. Candy sbonld not Ije stirred Avhile boiling. Fondant. One cup granulated sugar, i/;. cup boiling water. Put the sugar in a saucepan, add the boiling water and stir until dissolved. Place over the lire and with a clean damj) cloth wipe the cr_ystals off the sides of the pan so they will not fall into the syrup Avhile it is boiling; do not stir it after it commences to boil. Test the candy by dropping a little syrup into cold water; if it fornis a soft ball it is cpoked enough ; each time when testing remove the saucepan from the fire. Pour it onto a platter or marble slab and let it stand until cool, then stir with a spoon until the mass be- comes white and creamy. Gather it into a ball, scraping uj) all the crumbs, and knead until smooth. Stand away in a cool place until ready to use it. Note. — This fondant is the foundation for many different kinds of candy. It may be colored and flavored to suit the individual, working both flavoring and color- ing in with the hands. It may then be used as a tilling for dates — the seeds having been removed — or rolled into various shapes and English walnuts j^laced on top. It is better to make a small quantity at a time, as there is less danger of its being grainy. Mrs. Graff. Oranges Dipped in Fondant. Make the fondant as previously directed, flavor with orange extract and color a pale yellow. Kemove the skin from a Tangerine or Mandarin orange and care- fully divide it into the sections without breaking the membrane. Melt the fondant in a bowl over boiling water, and if too thick add a little boiling water until it is the consistency of thick cream. Dip the sections of the orange quickly into the fondant, covering them well, remove and place on waxed paper to harden. Use white grapes or cherries in the same way. These are nice as a sweet for a yellow luncheon. Mrs. Graff. To Cover Chocolate Drops. Place 1/2 pound of fondant in a saucepan; add Vi pound of grated chocolate and a teaspoonful of vanilla. Stand this in boiling water and if, when melted, it is too thick to use add boiling water, a teasjjoouful at a time, until the consistency of thick cream. Mrs. Graff. SUPICRIOK COOK BOOK 171 Cream Candy. Three riips u'niiitilalril siiLiai'. ' •_. eii|) wnlci-. M-;ml Inlilespnonriil vaiiillu, small piece buller. Mix siipir am! water, Iml dn nut lei it lniil uiilil tlinroujiiily dissolved. If it begins to boil. stn|) Itoiliii;^- l»y adding- a little cold water. When dissohcd and beginning' to boil, add Imttei- and enok until tbe candy is bard Init not l)i'ittl(\ .\dd vanilla and pour out in buttered pans to cool. When cold ])ull until candy l)egins to have its shiny look, then cut in small |)i(>ces with buttei'ed scissors. Candy will become more creamy if |»iit in a covei-e(| dish oi' jar for se\ci'al lioiii-s. ^Iiss GuM.MKi;]':. Cream Wafers.

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