Creamed Cherries

1/2 pound of granulated sugar

1 saltspoonful of cream of tartar

1/2 cupful of water

Put the sugar, water and cream of tartar over the fire and stir until the sugar is dissolved; wipe down the sides of the pan and boil continuously until the syrup spins a heavy thread. Turn it on a large platter that has been slightly oiled, and when cool, not cold, stir with a spoon until it becomes perfectly white and creamy. Knead the mixture for a moment; then put it in a small saucepan, stand this in another of boiling water, and stir continuously until the "fondant" melts. If then it seems too thick, add, drop by drop, a little boiling water until it is the right consistency to "ice" the fruit. Have ready little paper cases or oiled paper. Select perfect red, white and black cherries. If you allow them to remain in bunches, see that each cherry is dry and clean. Dip one at a time in the hot cream or icing, and put it aside to dry. If you wish to ice three or four cherries on a single bunch and have each one a different color, separate the fondant and flavor and color to taste; for instance, add a drop of bitter almond with green, red with rose, vanilla with white, chocolate or coffee with brown, and yellow with orange. If you dip one cherry in vanilla, hold until dry, which will take but a moment, then dip the second in orange, the third in rose, and so on.

Creamed Strawberries

Make and melt the fondant as in the preceding recipe. Select medium-sized ripe berries; pull the hulls close to the stem, dip the berries in the fondant, replace the hulls and put at once in paper cases, or stand them on oiled paper to dry. Serve heaped on a cut-glass dish.

Strawberries, having a soft outside covering, not a skin like cherries, will keep only a few hours.

Creamed Oranges

The carpels of oranges or mandarins must be separated carefully, not broken. Dip them in white or orange "fondant." These are usually placed in paper cases made for the purpose.

Creamed White Grapes

Cut white grapes from the bunch, leaving a bit of stem on each grape. By this stem dip the grapes in fondant, and place at once in paper cases. All small fruits may be dipped in the same manner.

Maple Creams

2 cupfuls of grated maple sugar

1 white of an egg

Beat the white of the egg and the sugar until smooth and sufficiently stiff to roll. Make balls the size of marbles, and when hard, dip in either chocolate or maple fondant.