lay on waxed paper to
dry, turning once in a while, and pack away in boxes.

If your _fondant_ gets very hard while you work, stand it over hot water
a few minutes.

Creamed candies are very fashionable just now, and, your _fondant_ once
ready, are very easy to make.

CREAM WALNUTS.--Make ready some almonds, some walnuts in halves, some
hazelnuts, or anything of the sort you fancy; let them be very dry. Take
_fondant_ made from a pound of sugar, set it in a bowl in a saucepan of
boiling water, stirring it till it is like cream. Then having flavored
it with vanilla or lemon, drop in your nuts one by one, taking them out
with the other hand on the end of a fork, resting it on the edge of your
bowl to drain for a second, then drop the nut on to a waxed or buttered
paper neatly. If the nut shows through the cream it is too hot; take it
out of the boiling water and beat till it is just thick enough to mask
the nut entirely, then return it to the boiling water, as it cools very
rapidly and becomes unmanageable, when it has to be warmed over again.

VERY FINE CHOCOLATE CREAMS are made as follows: Boil half a pound of
sugar with three tablespoonfuls of thick cream till it makes a _soft_
ball in water, then let it cool. When cool beat it till it is very
white, flavor with a few drops of vanilla and make it into balls the
size of a large pea; then take some unsweetened chocolate warmed, mix it
with a piece of _fondant_ melted--there should be more chocolate than
sugar--and when quite smooth and thick enough to mask the cream, drop
them in from the end of a fork, take them out, and drop on to wax paper.

Another very fine candy to be made without heat, and therefore
convenient for hot weather, is made as follows:

PUNCH DROPS.--Sift some powdered sugar. Have ready some fine white
gum-arabic, put a tablespoonful with the sugar (say half a pound of
sugar), and make it into a firm paste; if too wet, add more sugar,
flavor with lemon and a tiny speck of tartaric acid or a very little
lemon juice. Make the paste into small balls, then take more sugar and
make it into icing with a spoonful of Santa Cruz rum and half the white
of an egg. Try if it hardens, if not, beat in more sugar and color it a
bright pink, then dip each ball in the pink icing and harden on wax
paper. These are very novel, beautiful to look at, and the flavors may
vary to taste.

TO MAKE COCHINEAL COLORING WHICH IS QUITE HARMLESS.--Take one ounce of
powdered