11. Fondant for French Creams.

Mix the sugar and cream of tartar. Add the boiling water and place over a moderate fire, stirring slowly and steadily until the sugar is dissolved.

Do not stir after the mixture begins to boil, but let it boil slowly until the syrup will form a soft ball in cold water.

Turn out on a platter without scraping the saucepan.

When the fondant is barely lukewarm, begin to stir it with long steady strokes and continue until the mixture becomes creamy and thick and begins to break away from the sides of the dish and the spoon.

Gather it all together into a round mass and knead like bread until it becomes pliable.

Wrap it in oiled paper or put into a covered bowl or fruit jar and keep until wanted.