Make a small ball of fondant, place 1/2 of an English walnut on each side, pressing them together lightly.

Take a piece of the fondant, flavor it and divide into 3 parts; into 1 part add chopped nuts, figs, dates or cocoanut; into another part some pink or other color; into the last piece add cocoa. Then roll each into a thin strip and place on top of the other. Now cut into squares with a sharp knife, or roll as you roll jelly cake and cut in slices.

Melt fondant in double boiler and thin a little more than for dipping, adding the water carefully; flavor and color as follows: White with peppermint, green with pistachio, pink with wintergreen, orange with orange extract, violet with violet extract, yellow with lemon extract. After you have flavored and colored it take from the fire and drop in teaspoonfuls on paraffine paper; when it becomes too thick to run smoothly, melt again.

Flavor with violet extract, form, and dip in violet colored fondant.

Flavor the fondant with wintergreen or rose extract and dip in pink fondant.

Flavor with lemon extract, form into balls and dip into yellow colored fondant. These may be decorated with a sprinkling of cocoanut.

Flavor the fondant with orange extract; form into balls and dip into mandarin orange colored fondant.

Into the uncolored melted fondant dip strawberries, white grapes, pieces of glaced fruit, nuts, sections of oranges; follow the same directions as for the small balls.

Flavor the fondant with peppermint; form into balls, then slightly flatten them; dip in chocolate dippings; drop on paraffine paper. Nuts are very nice dipped in chocolate.

Flavor the fondant with extract, using 1/2 teaspoonful of flavoring to
1 pound of fondant; knead the fondant or work it in your hands till the flavoring is well blended; break off small pieces of fondant and form into small balls or other shapes and place on paraffine paper to dry. For dipping these shapes put some fondant into a double boiler and stir constantly with a fork until it is thoroughly melted The more you stir it while melting the creamier it is. Take from the fire and dip the balls one at a time, dropping them on paraffine paper, and stirring the fondant each time you dip one, so that you may have smooth surface for dipping. You may add to this melted fondant any color that you wish, or for chocolate dipping add 2 tablespoonfuls of cocoa to 1 pound of fondant. If the melted fondant is too thick, add a little water (about 1 teaspoonful).