Cherry Flavor.
3 pints Water.
Carmine and Saffron Color.

PROCESS.--Select some large, preserved cherries, cut them in half. Boil
the sugar, glucose and water in the ordinary way to ball degree, pour
the batch on a damp pouring plate; when nearly cold work up the whole
with spatula till it becomes a white glossy cream, working the flavor in
at the same time; then divide into three equal portions, color one
portion a bright pink and another a yellow, leaving the third white;
knead each portion into stiff paste, adding a little icing sugar to make
it tough; pinch off small pieces and form them into balls about the size
of the cherry, make them a little flat on one side; on this flat part
stick a half cherry, squeezing them into shape; place them in canvas
trays and put them in the drying room for a few hours to harden;
afterwards crystalize with cold syrup. Other preserved fruits may be
used in same way.

FONDANTS FOR MIXTURES.

10 lbs. White Sugar.
2-1/2 lbs. Glucose.
Flavors Various.
3 pints Water.
Colors Various.

PROCESS.--Boil the sugar, glucose and water as before directed to a
stiff ball and pour the sugar on damp slab; let it stand till nearly
cold, then work it up with spatula till glossy cream; divide the boil
into as many portions as you want colors; then remelt this cream, color
and flavor to fancy; run the batch into moulds of different shapes. When
the fondants are set, crystalize in cold syrup. Fondants for mixture are
made a trifle harder to prevent being crushed with other sweets with
which they are mixed.

TO CRYSTALIZE FONDANTS

13 lbs. Best White Sugar.
4 pints Water.

PROCESS.--Boil this quantity of sugar and water for a few minutes, about
220 degrees by the thermometer; stand it aside undisturbed till quite
cold. Pack the fondants in crystalizing tins, putting wire trays between
each layer of say two inches deep; let the wire trays take a bearing on
the ends of the tin; when the tin is full, cover the goods with cold
syrup, putting a damp cloth over the top; stand the tins in a cool place
in the drying room about ten hours; then remove them to a cold place;
about an hour afterwards take out the plugs and drain off the
superfluous syrup; when the fondants are dry, turn the tins on end,
giving them a slight knock and empty them on clean trays; they will be
ready for packing in an hour or so.

N.B.--If a thin skin forms over the top of the syrup, skim it off before