id, came in so often in all rules for candy.
She just lifted a little up on the spoon and tipped it; at first the
candy just dropped off, but as it grew thick it fell more slowly, and
at last a tiny thread floated off in the air as the syrup dropped.

Of course, they made a great deal of this candy, as it was easy. And
when it was cool, they took the pans to the girls in the dining-room.
Two of them left the almonds, and cut it up and packed it carefully in
boxes which they lined with paraffin paper, tied each one up with narrow
ribbon, labeled them with the name, and then put them aside. Meanwhile
the girls in the kitchen made:

FONDANT

1 cup of granulated sugar.
1/2 cup of milk.

Put this on the stove to heat, and stir till the sugar is
dissolved, but, until then, do not let it boil. When there is no
sugar left on the edges or bottom of the saucepan, let it boil
without stirring; have ready a cup of cold water, and after three
minutes drop in a little bit and see if you can make it into a
ball in your fingers; if not, boil again till you can. Shake the
saucepan occasionally so the sugar will not burn. When you can
make a firm but not a hard ball, take it off, and set it in a pan
of cold water till it is cool enough to put your finger in without
burning. Then stir and beat, and, when it begins to get hard,
knead it with your hands. Add flavoring while still rather soft.

"This," Miss Betty said to the girls, "is the one thing, above all
others, that you must learn to make, because it is the beginning of all
sorts of cream candies. In part of it we can put almond flavoring and
make it into balls and put a half-almond on top; or use vanilla
flavoring, and bits of citron on top. Or we can add chopped nuts to it,
or roll pieces of Brazil nuts in, and so on. And of course some of it we
will color green, to put green pistachio-nuts on, and pink, to put bits
of rose-leaves on. And we can take it while it is still pretty soft, and
make little balls of it and dip each one in melted chocolate with the
tip of a fork, and make lovely chocolate creams."

"Oh, Miss Betty, let me make those!" begged Mildred; and "Oh, Miss
Betty, let me make pistachio creams!"; and "Oh, please, _dear_ Miss
Betty, let me make the nut creams!" begged the girls. Miss Betty
laughed, and shook her head at them all. "The dining-room girls will
finish these, all but the chocolate creams--th