he home candy-maker after once getting the knack of it; but one must be careful to follow directions closely and not become careless. It has a g

aker at first to make it in small quantities at a time, and make it oftener;

nd

e edges of the platter or slab into a mass in the center. Use a wooden spoon in creaming the fondant, and it is a good idea to sprinkle a little cold water over the top of the syrup after it has been poured out on the platter; this will prevent a crust from forming on top. When too stiff to work with spoon take it in the hands and knead until it is smooth and velvety. Let stand a few hours until it has mellowed somewhat, then pack down in jars and bowls, and cover with a damp cloth. If kept for some time dampen the cloth occasionally. As we said before this fondant will keep for a long time, and one may use it when desired. If a batch should turn grainy after stirring it can be b

late

ls of sugar and four ounces of grated chocolate and one-half cupful of water. Boil to the soft ball stage, flavor with a teaspoonful of vanilla and proceed as when making wh

e Fo

ne-fourth teaspoonful of cream of tartar. Boil to the soft ball stage or to 238 degrees by the thermometer, and then pour out on platter or slab, and proceed as with the white fondant. A good substitute

he fondant can be used, and many other ways will no doubt su

2

2

3

3