changed.

Any shade of green may be obtained by mixing blue and yellow with leaf
green. All shades of orange are obtainable from yellow and red. All
shades of violet or mauve or even purple for deep violets may be made
from red and blue in different proportions.

If the color in your candy is not clear and uniform it is because it has
not been thoroughly mixed. To avoid spots it must be evenly incorporated
through the entire mass. If this does not seem possible with coloring
paste, dissolve in a little warm water and then add it to the fondant or
prepared compound.

In applying with the brush use the wash methods much as in water color
work and the shading will be much more artistic and the variety much
greater. Apply a medium shade uniformly and let thoroughly dry and then
shade with light and darker tones. Do not use much water, as the surface
of the candy does not absorb the water as does water color paper.

=White Daisy.=--This makes an unusually pretty modeled piece, as will be
seen from the illustration facing page 138, and from No. 13 of the
frontispiece.

White potato fondant is used for the petals and candied orange peel for
the center, and angelique for the stem and leaves.

Flavor the potato fondant with one of the stronger extracts such as
peppermint, cinnamon or cloves. If desired it may be used without
flavoring, but the more delicate flavors are not so pleasing. Mix enough
sugar with the fondant for it to mold smoothly and easily and hold its
shape. Upon a clean piece of glass, or oil cloth, if glass is not easily
obtainable, place a piece of angelique of a size suitable for the stem.
To form the petals roll pieces of potato fondant between the fingers.
Properly arrange these petals around the center. Press a piece of
candied orange peel down upon the stem and petals. This peel gives the
yellow center of the daisy and acts as an additional means for holding
the stem and petals together. Or, yellow fondant may be substituted. Run
a thin knife under the flower and lift it over the glass to an oil cloth
placed over a board or to a piece of waxed paper and dry for twenty-four
hours.

Cook to two hundred and twenty degrees, a syrup made of one cupful of
sugar and one-third of a cupful of water; pour this into a dish so that
the syrup will be about an inch deep. Add to the daisies such leaves cut
from angelique as may be desired and then dip into this liquid and lift
upon a wire rack. In the making of t