Fondant

2 Cups granulated sugar, § cup water, 1/2 teaspoon cream of tartar. Stir until all is dissolved. Wipe grains from sides of pan, cover and let boil without stirring. Try in cold water. When it has reached the right degree it can be gathered up between the fingers into a ball and will retain any shape pressed into, but must not be crisp. Pour very carefully on a deep, ungreased platter and let stand until cool. Stir constantly with large spoon or wooden paddle until it is too thick to stir, then gather quickly into the hands and knead as you would bread. It will become white and creamy-looking but must not be grainy. If you are making Christmas candies this can be made a week ahead and will be better for standing. Fondant is the foundation of all French candies and is not hard to make, but requires great care in handling. Put away in bowl and cover with oiled paper or small white cloth. Mrs. D. B. Harvey.

Quick Fondant

White of 1 egg, confectioner's sugar, flavoring. Beat white of egg stiff, stir in as much confectioner's sugar as the egg will hold, add flavoring and mold into balls. Apply nuts, raisins, dates, cocoanut or dip in melted chocolate.

Mrs. D. B. Harvey.

Cream Mints

Melt fondant over hot water, flavor with a few drops of oil of peppermint, wintergreen, clove, cinnamon or orange and color if desired. Drop from tip of spoon on oiled paper. Mrs. D. B. Harvey.

Potato Fondant

Peel and boil a medium sized potato, mash and add pulverized sugar until it can be molded. Flavor with different extracts and color with vegetable colorings. Put nuts on top or stuff dates with it. Mrs. Thos. D. Gregg.

Inside Fondant

2 Cups sugar, 1/2 cup boiling water and 1 tablespoons corn syrup. Put on to boil in covered saucepan. After it boils well remove lid and cook to soft ball stage. Pour in pyrex pie plate or shallow dish and set aside to cool. When surface is hard enough to retain a dent, beat hard until creamy. Use this for the inside of bonbons and chocolates. Mold the same day made. The corn syrup causes the inside to mellow and become soft. Mrs. T. L. Ozment, Jr.

Fondant

2 Cups sugar, 1/2 cup boiling water, 1/2 teaspoon cream of tartar. Cook and beat the same as for inside fondant. This fondant will keep if put in air-tight container.

Mrs. T. L. Ozmont, Jr.

Sugar Plums

Take filbert meats and cover them with fondant and roll in granulated sugar. Other nut meats may be used.

Mrs. T. L. Ozmont, Jr.

Cherry Creams

Mold fondant in small oval shapes and decorate each with candied cherry. Whole nut kernels, pineapple and other candied fruits are very attractive and delicious for decorations. Mrs. Chas. E. Combe.

Bonbons

The centers are made of inside fondant shaped in small balls and flavored as desired. Nuts or cocoanut may be added.

To Dip Bonbon: Put fondant (made with cream of tartar) in top of double boiler and melt over hot water; color and flavor as desired. During dipping, keep fondant over hot water that it may be kept of right consistency. For dipping, use a two-tined fork, an old-fashioned button hook with a loop end or something like it made with wire. Drain on oiled paper and stir fondant between dippings to prevent a crust forming. Mrs. T. L. Ozment, Jr.

Tutti-Frutti

Flavor fondant maple and mix with nuts for first layer. Second layer colored pink, flavored with rose and mixed with chopped candied cherries. Third layer white flavored with vanilla and mixed with chopped blanched almonds and candied pineapple. Mold and cover with oiled paper and slice when used. Mrs. Chas. E. Combe.

Chocolate Creams

Make centers as for bonbons. Melt a cake of chocolate in a double boiler, but do not let it boil. When melted, add a lump of paraffine the size of a small walnut. Then allow-to cool, to about 82 degrees and keep at this temperature during dipping. Mrs. Chas. E. Combe.