his as in all composite models the
crystal syrup--one cupful of sugar and one-third cupful of water cooked
to two hundred and twenty degrees--is an essential asset for gluing
purposes. A small bristle brush is good for applying, but care must be
used as in using glue not to use too much of the syrup. The syrup, when
dry, will hold the leaves to the stem. If the amateur confectioner is
very conscientious, she may improve the looks of the flowers by coloring
the outside edges of the centers lightly with sugar--first a little
brown and then a touch of yellow placed there with the pointed end of
the modeling stick.

Before the flowers have thoroughly set, free them from the wires of the
rack. Shortly after the dipping, when as much of the syrup as will has
run off the flowers, run the fingers along the under side of the rack
springing the wires under each piece. This method not only frees the
flowers but it rids them of undue accumulations of the syrup. Otherwise,
the wires would dry into the candies, which would be broken upon their
removal. Leave on the rack until dry.

=Yellow Daisy.=--Yellow daisies may be made by coloring the white potato
fondant or by making fresh fondant, using the yolk of the egg in place
of the white. The fondant made of the yolk will not model quite so
readily but coloring is unnecessary.

Form the yellow daisy as the white, but use a small raisin for the
center, instead of the piece of orange peel. No colored sugar is
necessary. Crystallize as before.

If exceptionally bright and clear colors are desired, the flowers may be
dipped twice into a thin crystal instead of once into an ordinary
crystal. Use the same proportions of sugar and water--one cupful to
one-third cupful cooked to only two hundred and twenty degrees. Into
this dip the flowers after they are thoroughly dry, and dry on a rack as
before. The next day dip them again into a crystal of the same sort. Dry
as before. The result will be glossy flowers, free from crystals, with
particularly beautiful yellows and browns.

=Calla Lily.=--This is particularly suitable for Easter time. For the
stem, use a small stick of angelique. Make the center from yellow
fondant. While still moist, dip into granulated sugar. See the
illustration facing page 138.

If the yellow fondant is not on hand, a little of the ordinary white may
be colored yellow and used. It is hardly worth while to make up a batch
of the special egg fondant for one set of l