To Make Fondant

Take four pounds of granulated sugar, one quart of cold water, and half teaspoon of cream of tartar.

Mix the sugar and water together in a granite or porcelain kettle and put over a hot fire.

When it comes to a boil, add the cream of tartar.

Let the syrup cook to the consistency of jelly, keeping the sides of the kettle wiped down with a cloth and cold water.

Test the syrup by dropping it into a cup of cold water; when it can be rolled into a ball, it is done.

Immediately take the kettle from the fire and place it in a large vessel of cold water.

Flavor with one tablespoon of vanilla.

While 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. Keep stirring briskly and uninterrupted so the syrup does not granulate.

After the sugar creams, turn it out onto 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.

Put it into an earthen jar and cover with a damp cotton cloth and closely cover. It will keep for weeks and can be sliced like butter.