TO MAKE FONDANT

Take of granulated sugar four pounds, water one quart, cream tartar half teaspoon. Mix the sugar and water to- gether in a granite or porcelain kettle and put over a hot fire; when it comes to a boil, add the cream tartar. Let the syrup cook to the consistency of jelly, keeping the sides of the kettle wiped down with a cloth and cold water. Try the syrup by dropping into a cup of cold water; when it can be rolled into a ball, it is done and should be taken instantly from the fire and the kettle placed in a large vessel of cold water; now fla- vor with one tablespoon vanilla. While it is still warm — not hot — stir the mass briskly with a wooden spatula or paddle, always stirring in the same direction, until it is perfectly white and of a soft, creamy texture. Let the stirring be brisk and uninterrupted in order that the syrup may not granulate. After the sugar creams, turn it out on to a sheet of tin, or a cake board, and knead as you would dough or bread. When it is worked until perfectly smooth, the cream is ready for use, and should be put into an earthen jar and covered with a damp cotton cloth and closely covered. It will keep for weeks, and can be sliced like butter.