Take the same ingredients as for the lemon candy preceding and boil to the same degree - that is, when the drop in a cup of cold water sets brittle around the thin edges but still can be pressed to any shape between the thumb and finger - then add the flavoring and begin to stir it rapidly with a spoon. In from 10 to 20 turns it will begin to turn white and creamy. Then pour it quickly on to a buttered pan, or into cream bon-bon molds made of plaster paris or formed in a tray of starch.