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Candies and Candy Making: French

Ordinary Fondant or French Cream is boiled to the soft ball.

Sugar, Cream, or Molasses Candy for a "candy pull" to the snap or crack.

Taffy and Butter-scotch the same.

Pastils or Drop Candy.-Boil as little as possible; the candy should merely be dissolved.

Kisses, Marshmallows, and Macaroons are not boiled (except French kisses, which are boiled to the thread), but are beaten up with white of egg and browned in a baking oven.

Sirup for Candied Sweetmeats boiled to the feather or flake.

Pralines boiled to the pearl.

Caramels boiled to the caramel or hard-baked degree.