ilies.

From the white potato fondant, pat out rather thin pieces, wrap them
around the stem, form the lily and curl the edges and make the pointed
top and the front fold prominent. If leaves are desired, cut a long leaf
from the angelique, dip the stem end into thick syrup and fasten to the
stem. To make a perfect union, cover the stem below the lily with syrup.

If the lilies are to be used for box trimmings, do not make the stems
very long and if leaves are used, bring them up well onto or behind the
flower to give added strength so that the stems will be unlikely to
break at their juncture with the lily.

=Red Apples.=--As dinner favors, red apples are unusually effective. For
the foundation use pulled figs, stuffed with any good mixture. Nuts and
pitted dates may be used for the filling, but the combination is a
little too heavy. Marshmallows and pecan meats are preferable. A third
possibility is chopped nuts and figs. Whatever filling is used, the
method of its insertion is the same. If the figs are dry, steam them
thoroughly. Make a slit in the side, fill with the chosen mixture, and
pinch together the edges of the opening.

As the covering for the figs, uncooked fondant must be used. Cinnamon is
a popular flavoring. Color it with red paste. At this stage in the
process it should not be made the shade desired for the finished
product, but there should be enough of the red to overcome the dead
white of the fondant. In other words, make the first coating much
lighter than it otherwise would be. Into the uncooked fondant, sugar
must be worked until modeling is easy.

Encase the stuffed fig in fondant. The thickness of the coating will
depend upon the size of the fig; the finished product should be about
the size of a real apple. Model the surface so that it looks as much
like an apple as possible. If it is desired to have the confection all
edible, use a piece of angelique for the stem; a twig from a vine or
bush really looks better, however. For the blossom end use a clove. If
the general directions given above are followed, the result will be a
surprising naturalness.

[Illustration: Fascinating to the Child]

Proceeding as directed on page 64, use the vegetable coloring pastes for
the coloring. As the red color paste is likely to have the magenta shade
overmuch, the first coating would better be of orange and the second of
enough dark red to give the true apple red.

To intensify the color and leave the