Sugar figures are made by placing about 2 lb. of sugar in a pan and adding barely sufficient water to cover it and a little cream of tartar; melt down by a gentle beat, and boil to the degree known as " ball," i.e. about 250o F. Rub the pan briskly with a stick until the sugar thickens, then fill the moulds as quickly as possible through a funnel. Objects that are fiat on one side may be moulded in starch powder, shaped objects in plaster-of-Paris moulds, while large objects are usually made hollow, the moulds being filled with the sugar, and the unsolidified portion being poured out after a few minutes.