To Make Fondant

Put 7 lbs. sugar (the best loaf or Dutch crushed), 2 lbs. water, ¼ oz. cream of tartar (J oz. in record) or 1 lb. glucose into a stewpan or sugar-boiler.

Dissolve the cream of tartar in a tablespoon of water and add it as soon as the sugar begins to boil.

Place the stewpan on one side of the fire and stir slowly until the sugar is quite dissolved, without letting it boil.

Boil up rapidly on a fierce, clear fire.

As soon as it begins to boil, dip fingers into water and pass them round the inside of the boiler to wash down the dry crystals.

When it has boiled three or four minutes and begins to throw up little pearling beads, dip a finger into cold water, dip it into the boiling sugar, and gather a little between thumb and finger; if it forms a soft ball it is ready.

Test with a thermometer; it is ready when it registers over 235° Fahr. and must not exceed 240° Fahr.

Before it is ready, and after washing the sides down with water, put the lid on for a minute so steam condenses and washes down the forming crystals.

Sprinkle a slab with water, pour the boiling sugar onto it, and allow it to cool for five minutes, held in by square iron bars laid round it.

Work it rapidly with a good sized wood spatula, gathering it from the sides into the middle repeatedly, until it turns into a white smooth mass like butter.

For glacé, slowly warm the required quantity of fondant in a stewpan to about 80° or 90°, never boiling it.

Dip the article into the warmed fondant, or pour it over if large, then put the goods quickly into a drying oven or mouth of oven for a minute to make the gloss perfect.

If the melted fondant is too stiff, reduce it with a little syrup (clarified sugar).

For chocolate glacé, melt about one part unsweetened best confectioners' chocolate with two parts fondant, then mix together when both are melted.

Add any other colouring and flavouring matter when the fondant is melting.

Boil 2 lbs. sugar in half pint of water to over 300°, say 310°; when boiled enough, take off the fire and beat in slowly 1 lb. almonds.

Work the almond paste very smooth, by machine if available.