3 cups sugar.

1/4 teaspoon cream-of-tartar.

1/2 cup boiling water 1/2 tablespoon vinegar.

2 drops oil of peppermint.

Put ingredients, except peppermint, in saucepan, bring to the boiling point and let boil, without stirring, until mixture will become brittle when tried in cold water. Pour on a buttered large platter. As soon as edges cool, fold towards centre and as soon as mixture can be handled, pull until white, adding the peppermint during the process. Cut in small pieces (using scissors) into a bowl containing powdered sugar. Stir until coated with sugar and put into a glass jar. Cover and let stand from ten to twelve days.

After Dinner Minis.

After Dinner Minis. - Page 364.

Fondant

2 cups sugar.

1/2 cup boiling water.

1/8 teaspoon cream-of-tartar 1/2 teaspoon glycerine.

Put ingredients in smooth graniteware saucepan, stir, place on range and bring to the boiling point. Boil rapidly without stirring until, when tried in cold water, a jelly-like ball may be formed. Pour into a bowl, cool, and stir and beat until white and creamy. Turn on a platter and knead until smooth. Return to bowl, cover with paraffine or oiled paper and let stand twenty-four hours. Heat until melted in dish placed in stewpan containing boiling water. Flavor and color as desired. Fondant may be used for dipping small cakes, frosting larger ones or making confections. If a large quantity is required do not attempt to double recipe, but rather repeat it until the necessary quantity is made.

Dipped Cream Mints

Melt fondant (using once the recipe), and flavor with a few drops oil of peppermint, wintergreen, clove or cinnamon. Stir occasionally, and when cool, turn on marble slab or board, dredged with confectioners' sugar, having mixture about one-fourth inch in thickness. Shape with a small round cutter, cover and let stand over night. In the morning dip in melted fondant, flavored same as mints and colored as desired. For the dipping use a three-tined fork or confectioners' dipper and remove to paraffine paper. During the dipping keep dish containing fondant over saucepan of hot water. It will be necessary to again bring water to boiling if fondant becomes too stiff. If this does not suffice, add a few drops boiling water to fondant.

Dipped Cream Mints in the Making.

Dipped Cream Mints in the Making. - Page 366.

Dipped Cream Mints.

Dipped Cream Mints. - Page 366.

Marshmallow Mint Bonbons

Cut marshmallows in halves crosswise and flavor with peppermint, by putting a small wooden skewer in a bottle of oil of peppermint, then on the cut surface of the marshmallow. Arrange in layers in a box, cover and let stand over night. In the morning dip in fondant, flavored with a few drops oil of peppermint, and decorate top. of each with Oscar's Frosting (see p. 353), forced through a pastry bag and tube. Put in individual paper cases.

Marshmallow Mint BonbonsMarshmallow Mint Bonbons with a Variety of Garnishings.

Marshmallow Mint Bonbons with a Variety of Garnishings. - Page 366.

Candy Violets

Melt one-half cup fondant, flavor with one drop Violet Essence and color violet. Stir in shredded cocoanut, which comes in long pieces (the kind which may be bought in bulk rather than packages), and drop from a two-tined fork on paraffine paper, to represent violets. If Violet Essence is not at hand, substitute a few drops vanilla.

A Basket of Home made Sweets for Christmas.

A Basket of Home-made Sweets for Christmas.

Turkish Delight

1 ounce gelatine.

1/2 cup cold water.

1 pound granulated sugar.

1/2 cup boiling water.

Grated rind 1 orange.

Juice 1 orange.

Juice 1 lemon.

1 tablespoon rum.

Red coloring.

1/2 cup chopped nut meats.

Break gelatine in pieces, add cold water, cover and let soak two hours. Put sugar and boiling water in saucepan, bring to the boiling point, add gelatine and let simmer twenty minutes. Add flavorings and coloring, strain, add nut meats and turn into a bread pan (first rinsed with cold water) to one inch in depth. Let stand until cold, remove to board, cut in cubes and roll in confectioners' sugar. The rum and nut meats may be omitted.

Turkish Mint Paste

3 tablespoons granulated gelatine 1/2 cup cold water 2 cups sugar 1/2 cup cold water.

2 tablespoons lemon juice 4 tablespoons Creme de Menthe Few grains salt Green coloring.

Soak gelatine in water twenty minutes. Put sugar and water in saucepan, bring to the boiling point, add gelatine and let simmer twenty minutes. Remove from fire, add remaining ingredients and color green. Turn into a pan (first rinsed in cold water) to one inch in thickness. Cool, remove to board, cut in cubes and roll in confectioners' sugar.

Turkish Mint Paste.

Turkish Mint Paste. - Page 367.