l made, but they must be kept air
tight or they will soon lose all their attractiveness and become a
sticky mass, as they have a great tendency to "sweat." In order to
prevent this as much as possible it is advisable to use a little borax
in each boil. The process is simple enough, but must be worked quickly,
in fact the beauty depends upon the rapid manipulation of the sugar over
the hook; keep the eye fixed on the color; as soon as it becomes a
glossy satin with a close grain it is finished; lift it off the hook
immediately and return to the slab for casing. Do not carry on the
pulling operation until it becomes spongy, and be careful not to use too
much color; the tints should be light and delicate when finished.
Machines are made for cutting buttercups, price $6.00 and $14.00, each
machine. Crimped edge machine, $20.00 each. _Get our price list._

VANILLA BUTTERCUPS.

7 lbs. Best White Sugar.
2 lbs. Fondant Paste.
1 lb. Desiccated Cocoanut, fine.
Green color.
1 teaspoonful Cream of Tartar.
1 quart water.
Borax.

PROCESS.--Put the sugar, water and cream of tartar in the boiling pan
and boil up to crack 310 in the ordinary way; while the pan is on the
fire, take the fondant paste and work into it the desiccated cocoanut,
with a little essence of vanilla, and lay aside till required. When the
boil has reached the required degree pour the sugar on the slab, color
it light green, and when partly cool, pull over the hook until it
becomes a delicate satin tint; return it to the slab, press the boil
out, lay the fondant paste in the centre and case it all around with the
pulled sugar; now carefully work the one end of the boil down to a point
as for sticks and draw it out in lengths, required thickness: lay them
on the machine and press gently until cut through; the buttercups are
then ready for packing. It is advisable to work small boils of these
goods, as the casing being boiled soon gets brittle; keep turning the
bulk round on the plate so as to keep the fondant paste exactly in the
centre.

RASPBERRY COCOANUT BUTTERCUPS.

7 lbs. Best White Sugar.
2 lbs. Fondant Paste.
1 lb Desiccated Cocoanut.
1 lb. Raspberry Jam, boiled Stiff.
1 teaspoonful cream of Tartar.
1 quart Water.
Carmine Color.
Borax.

PROCESS.--Work the jam and cocoanut into the fondant paste; boil the
sugar, water and cream tartar to crack; pour on oiled slab; color light
rose tint: when partly cool, pull an