apple glossy, brush it with crystal
syrup cooked to two hundred and twenty degrees. The syrup should be used
while yet warm and should be applied smoothly.

By the use of other colors, other sorts of apples can be made.

Before being eaten, these apples, like real apples, should be cut into
sections.

See the illustration facing this page, and No. 24 of the frontispiece.

=Single Roses.=--They may be pink, red, yellow or white. The process in
each case is the same except for the coloring and the flavoring. Take
as much fondant as is needed for roses of one color and as the base, use
uncooked potato fondant. Divide it into three lots and color with paste
the shade desired--the first so very faintly that its tint is just off
the white, the second a little deeper and the third deeper still. Always
remember that immersion in hot syrup deepens the color. Remember, too,
that the three lots of different shades are for roses of one color only.

For red roses, use cinnamon flavor and red coloring. For yellow roses,
use clove as flavoring and yellow as coloring. Yellow roses are shown as
Nos. 3 and 26 of the frontispiece. Be very careful not to use too much
color. For white roses, use the plain fondant, but after the rose has
dried a touch of green must be added to give depth and character.

For pink roses, use rose water as flavor and pink as coloring.

Whatever the color of the rose, form five petals, curling the edges to
imitate those of the natural rose, and using different shades for
different petals so that the rose will have natural variety of color. At
the center use a small piece of angelique; a touch of darker green
coloring to the center of the angelique gives the rose greater
verisimilitude. It is well to model them upon a sheet of glass and when
completed lift on to a waxed paper to dry.

If the rose is a white one, let it be remembered that it must be shaded
with light green.

When the flowers are dry dip them into a crystal, cooked to two hundred
and twenty-five degrees. Use brown and yellow sugar to imitate the
pollen around the green centers. The pointed end of the wooden tool will
be useful in placing these colored sugars. They must be made to stand
out clearly. If too much syrup has collected around the center, be sure
to push it out with the blunt end of the tool before trying to put the
sugar in place.

After the roses have dried, they are ready to look at and eat.

=Rose Buds.=--From potato fonda