of water setting handy and keep the hands wet while working.
FIGOLETS.
Place in kettle
| 2 | lbs. glucose. |
| 2 | lbs. sugar. |
| 1½ | lbs. finely ground figs. |
| 2 | oz. some good grease. |
| 1 | qt. water. |
Set on slow fire, stir continually and cook until a little tested in cold water forms a stiff ball. Remove from fire, flavor lemon and pour between iron bars the thickness of caramels, roll out smooth.
When cool, cut in small squares, roll in granulated sugar and stack in pans.
MARSHMALLOW KISSES.
Place in a double boiler or in a pan set over boiling water
| 2 | lbs. cream fondant. |
| 2 | lbs. marshmallows. |
Melt until smooth and well mixed. Remove from fire and set pan out of water and after it has thickened up a bit spoon out in small kisses and on the top of each one place a half of a French cherry or a piece of pineapple fritter.
BUTTER STICKS.
Melt 2 lbs. fondant in a double boiler and add to it a few drops of vanilla and ¼ lb. best butter, when butter is all dissolved add enough powdered sugar to make it stiff. Keep this center warm while you cook jacket.
