on the table and cut into blocks.
Roll in granulated sugar and let stand to crystallize.

BON-BONS

The first thing to do is to prepare the fondant, which is easily
done if you own a candy thermometer. Just place in a saucepan that is
absolutely free from grease

Two cups of granulated sugar,
One-fourth cup of white corn syrup,
One-half cup of boiling water,
One-half teaspoon of cream of tartar.

Adjust candy thermometer to side of saucepan.

Set in a warm place for a few minutes to melt the sugar and then stir
well. Wipe the sides of the saucepan with a damp cloth to remove the
sugar crystals. Place the saucepan on the stove and bring to a boil.
Cook until it reaches 240 degrees on the candy thermometer. Remove
from the stove. Pour on well oiled meat platter and let cool. When
cool, work to a creamy mass and then knead like bread dough. Place in
a bowl and let stand for one day to ripen in a cool place. Cover bowl
with a cloth that has been wrung very dry from hot water. This
fondant may be used between halves of English walnuts, as centres for
chocolates or to cover almonds or pieces of fruit. It can also be used
for dipping and making bon-bons.

SUGARLESS CANDY

This fruit paste is the invention of an old Italian fruit merchant
who specialized years ago in crystallized fruits. Put through the food
chopper

One-quarter pound of cocoanut,
One-half pound of seedless raisins,
One-half pound dates, figs,
One pound shelled nuts, add two tablespoons syrup, form in balls
and oblongs.

TO USE FONDANT FOR DIPPING

Place one-half of the fondant in the top part of a double boiler and
fill the lower part with boiling water. Add about one tablespoon of
boiling water to the fondant and stir continually to reduce to a
thick cream. Dip in the pieces of nut, candied fruit or balls of
plain-flavored fondant. Let dry on waxed paper or oil cloth covered
board.

When the fondant becomes too dry for further dipping, scrape from
the pan, using a wooden spoon and form into balls. Dip them in melted
chocolate.

One-half pound of shelled peanuts,
One-half pound of prunes,
One-half pound of apricots,
One-half pound of citron.

Mix and form into balls or cylinders. Roll in finely chopped cocoanut
or finely chopped nuts; or line a tin box, such as the sugar wafers
come in, with wax paper, and then fill with the fruit mixture. Press
hard to make it firm and let stand for four hours.