d work off as in the preceding
recipe and cut with buttercup machine.

COCOANUT BUTTERCUPS.

7 lbs. Sugar.
2 lbs. Fondant Paste.
1 lb. Desiccated Cocoanut.
Yellow Color.
1 teaspoon Cream Tartar.
1 quart Water with Borax.
Lemon Flavor.

PROCESS.--As usual, buttercups of any sort or flavor may be made by
following the directions given, and substituting different essences,
jams, chopped nuts or almonds, and color to fancy.

BLACK CURRANT BUTTERCUPS.

7 lbs. White Sugar.
2 lbs Fondant Paste.
1 lb. Black Currant Jam.
1/2 oz. Tartaric Acid.
1 teaspoonful Cream Tartar.
1 quart Water.
Borax.
Purple Color.

PROCESS.--Work the jam, acid and color into the fondant paste, boil the
sugar, water and cream tartar to crack, and work off as already
described.

FONDANT CREAM WORK OR BUTTERCUP FILLING.

This branch of the business has developed wonderfully during the last
few years. This cream is not only moulded and worked into every
conceivable shape, size color and flavor by itself, but is used with
chocolate, fruits, etc., to make an endless variety of pleasing and
tasty confections. The smaller goods in this work form the body, and
sometimes the whole, of many beautiful mixtures, and no window can now
be considered orthodox unless they have a good display of these goods.
For our purpose the variety is a matter of detail which we only mention
to remind the reader that he must look for the greater part of it
outside the covers of this guide. The process is practically the same
all through; the mixing, flavors, colors and shapes make whatever
distinction there is. It will only be necessary to give a fair selection
of formulas to enable the reader to imitate anything he sees in this
line, or invent something new.

[Illustration: Fig. 15. a

Asbestos Gas Batch Warmer or Spinning Furnace.--Two Sizes.

32 inches long, price $15.00. Can be used in sections if desired.]

RASPBERRY & VANILLA FONDANTS.

10 lbs. White Sugar.
2-1/2 lbs. Glucose.
Raspberry and Vanilla Flavor.
3 pints water.
Carmine Color.

PROCESS.--Boil the sugar, glucose and water in the usual way to the
degree of soft ball; then remove the pan from the fire; damp the
pouring plate with cold water; pour the boil on it and let it remain
till nearly cold. With a long pallette knife or wooden spatula, commence
to work the syrup until it changes to a white glossy cream; then divide
the batch into two; put