ook), and pour on some in a dipper; take this and pour in your icing
sugar frame or patterns you made on the stone, when half cold, so as
not to run; run a thin knife under them carefully, lift them and lay
them in a different place on the stone; when you have moulded all cut
off the icing sugar that sticks to the candy. Then put your candy house
together, sides first, and take pieces of lemon stick candy, dip them
in the hot candy, and stick in the bottom and top corners of your
house; hold them a few seconds to cool, then finish likewise. When
done, take your icing sugar and funnel paper and on the outside corners
of the candy house put icing sugar and the windows finish the same.
Candies, if desired, can be stuck on with the icing sugar, etc. The
icing sugar should be stiff for a nice job, and will hide the corners.

Candy pyramids can be made this way also.

TO MAKE A DELICIOUS CANDY COCOANUT CAKE.--Have your cake layers cold.
Place in your rice steamer one-half grated cocoanut and a chunk of
hand-made cream the size of your fist; stir until mixed and you can
spread it; do not melt it more than necessary. This cake will not dry
out if made with factory cream. I gave this recipe to two London
practical cake bakers; they said it beat any cake recipe they had ever
received.

Put your mind to work and with a little practice you will get up
candies of your own invention, from the knowledge you derive here in
this book.

ICE CREAM.--I will give only the best recipe, my own improvement, as
workmen will find all my private recipes in this book to be different
from others, as well as first-class. Two quarts thick cream, one pound
A sugar, one-fourth ounce French gelatine, yolks of three eggs; add one
quart of the cream and gelatine, set on the fire; stir; do not let
boil; melt; set off, add the eggs and sugar stirred up together with a
little of the cream, stirring all the time; set on, let get hot; set
off, add the other quart of cream; stir, strain, freeze. Break your ice
fine; use salt from one pint to one quart. Flavor after it is frozen.

FAIR GROUND LEMONADE.--Take one barrel water; dissolve in one quart of
warm water twenty-five cents worth citric acid; dissolve two dollars'
worth A sugar in one gallon water. Stir all together. A few cut up
pieces of lemon can be added for appearance sake.

JAP COCOANUT.--One pound XXX confectioner's sugar, dampened a little;
one and one-half pounds glucose; stir when cooked to