ch, or Boiled Fondant.--Put into a porcelain lined kettle a pint of
the best granulated cane sugar, half a pint of cold water and a salt spoon
of cream of tartar dissolved in warm water. Stir it till the sugar is
dissolved and boil rapidly without stirring or moving the kettle. Without
a sugar thermometer it is impossible to tell exactly how many minutes it
should boil, but usually in about ten minutes a little of the syrup
dropped into cold water will form a soft waxy ball between the moistened
fingers. It should then be removed from the fire and put in a cool place
until the hand can rest with comfort on the bottom of the kettle. If too
hot, it will turn back to sugar; if too cold, it will not thicken
properly. In either case it is not spoiled, try again; add boiling water,
stir until dissolved, and repeat the boiling. A little experience makes
one to seize "the psychological moment" when the syrup is in the right
condition. When the syrup has cooled to the degree indicated above, begin
to stir it, using a long-handled wooden spoon. It will turn milky at
first, then thick and white, finally dry on the edge of the dish and get
so stiff it is difficult to stir. Then take the mass out on a marble slab
and knead as you would bread dough; if you have no marble slab you may
work it in the hands.

[350 MOTHERS' REMEDIES]

Flavor and Color.--At this point add the flavoring. Make little holes in
the fondant with the fingers and put in each a little of the flavoring,
working it through the mass. The essential oils are better than extracts.
Three or four drops of any of the oils will flavor a pound of fondant.
Three cents worth would be sufficient for a number of pounds. The flavor
should not be strong. About a teaspoonful of any extract will be
sufficient. If it is desirable to have two or more flavors, divide the
fondant into the required number of portions, and have an assistant take
up the kneading of each. Work the fondant until it is creamy. The pure
food laws discourage the use of colorings, and it is difficult for the
amateur to procure them in economical quantities. Cochineal can always be
had and provides any number of shades of pink. Spinach heated over steam,
and the juice expressed, gives a pretty green which is perfectly harmless.
Work into the fondant as you used the flavoring oil or extract. The above
ingredients will make one pound of fondant, all the beginners should
undertake at one time. It may be kept for so