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Fondant, for Masking Cakes, Etc

This is simply made with two pounds of sugar, half a cupful of water, and a quarter of a tea-spoonful of cream of tartar, but great care and attention to detail are necessary. Put the sugar and water into a good-sized saucepan; when melted mix the cream of tartar with a little water and stir in. Try the heat with a kitchen thermometer, and when it reaches 230 degrees take the pan off the fire, and turn the contents out at once into a basin which has been rinsed out with cold water. Place the basin in another containing cold water, and renew the water as it gets warm. Sprinkle the top of the syrup with cold water to prevent it caking, and allow it to stand until blood-warm. Then beat it with a wooden spoon till it becomes stiff and white; turn it on to a baking-board and knead it like dough, using icing sugar instead of flour. When it becomes smooth and elastic it is ready to use, or to put away in a basin covered over with a thick damp cloth. (See also FROST, OR ICING, FOR CAKES.)