nt, colored as desired, model several
small petals. Cut a piece of angelique to represent the stem and
properly arrange the petals around one end of it and press them on. The
leaves and thorns are to be made from angelique and attached by
pressing them to the stem using the crystal, prepared for the dipping,
as glue.

The calyx, made from angelique, may be also so attached. When the buds
have dried dip them into a crystal cooked to two hundred and twenty-five
degrees. Dry on racks. The crystal will make stronger the union of
petals, leaves, thorns and stem.

=New Potato.=--A particularly appropriate form in which to model the
potato fondant is that of the new potato. Work the proper sized piece of
fondant into as close an imitation as possible of the new potato.

As this new potato has perhaps more of the fondant than many people will
wish to eat at one time, several partial substitutions are possible.
That statement, by the way, is no reflection upon the fondant, for any
piece of candy, no matter how good, of the size of this is likely to be
rather too much to be eaten at one time if of one flavor. Marshmallows,
pitted dates with nut meats, pulled figs closely rolled, or English
walnut meats are some of the things that may well be used as centers.
Whatever is used should be rolled in enough of the fondant to make
pieces of the desired size and form and then immediately rolled in dry
cocoa.

The result will be strikingly convincing--and good to eat.

=Pea Pod.=--From fondant colored green, a pea pod may be modeled, split,
and the peas modeled and placed within. When the forms are dry, dip them
in a crystal made by boiling one cupful of sugar and one-third cupful of
water to two hundred and twenty degrees. Use care that the syrup does
not settle between the peas. Granulated sugar dusted over the pod gives
a beautiful soft color and surface.

=Snow Balls.=--All modeled candies are a delight to children, but snow
balls always meet with a particular favor.

Stuffed figs, prepared as directed for red apples on page 70, form the
basis for them. To keep the color of the figs from showing through,
cover them with the uncooked fondant and roll in the hands until perfect
balls are formed. After the balls have dried two or more hours, roll
them again in this coating of uncooked fondant to which has been added a
small quantity of blue coloring. This is to insure the balls being
snow white. Brush these balls with the unbeate