one part in the pan and remelt it, just enough
to make it a consistency to mould, add vanilla flavor and run it into
rubber moulds; now put the other portion in the pan and remelt; color it
a light pink; flavor with essence of raspberry and mould in the same
shapes; when the goods are set and cold crystalize them with cold syrup.

N.B.--Have everything very clean when making fondants; every speck will
show; a touch of blue will make the white a better color.

CHOCOLATE & VANILLA FONDANTS.

10 lbs White Sugar.
2-1/2 lbs. Glucose.
Vanilla Flavoring.
3 pints Water.
1/2 lb. Pure Chocolate.

PROCESS.--Prepare the fondant creams as in last recipe; when the boil
has been creamed, divide into two, one part being twice the size of the
other, put the small portion in the pan to remelt, adding the chocolate
paste; stir until paste is dissolved and incorporated, but do not let
the cream boil; remove the pan from the fire; run chocolate cream in
rubber moulds filling the impressions only one-third part full; then
melt the white cream, flavor with vanilla and fill up the moulds; when
set crystalize in cold syrup; each fondant will be in two colors, white
tipped with chocolate.

[Illustration: Fig. 15. Batch Warmer or Gas Candy Heater. Price $5.00.]

COCOANUT FONDANTS.

9 lbs. White Sugar.
2-1/2 lbs. Glucose.
1-1/2 lbs. Fine Desiccated Cocoanut, Unsweetened.
Carmine Color.
3 pints Water.
Lemon Flavoring.

PROCESS.--Proceed to make the cream as before directed and divide the
batch into two equal parts: remelt one part and stir in half the
desiccated cocoanut with a few drops of lemon; half fill moulds; remelt
the other portion of cream; stir in the remainder of the cocoanut; color
pink, adding a few drops of essence lemon, and fill up the moulds;
crystalize the usual way in cold syrup.

STRAWBERRY FONDANTS.

9 lbs. White Sugar.
2 lbs. Glucose.
Carmine Coloring.
2 lbs. Strawberry Jam.
3 pints Water.

PROCESS.--Boil the sugar, glucose and water to a soft ball degree, pour
the batch on pouring plate, which has been previously damped with cold
water, let the boil remain till nearly cold, then with a wooden spatula
work the syrup about till it becomes cream, then mix in jam; return the
whole to the pan and remelt, add sufficient color to make a bright pink,
then run into moulds; when set, crystalize in cold syrup.

CHERRY FONDANTS.

10 lbs. Sugar.
2-1/2 lbs. Glucose.