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Ondant for Cream Candies

To one pound of granulated sugar, add three-fourths cup of boiling water, and stir until the sugar is dissolved. Let the syrup boil about six minutes, and dip a fork into it. Try this, holding up the fork and watching the syrup on the point, until this spins a thread. Test it further by dropping a little of the boiling sugar into iced water. When it can be made into a soft ball with the fingers, turn it out on a large platter which has been lightly buttered. Be careful not to stir the sugar when boiling, and do not scrape off the sugar that adheres to the side of the saucepan. As soon as the syrup in the dish is warm, stir it with a wooden spoon, until it begins to crumble. It should be a smooth white mass and should be kneaded in the hands like dough. Pack in a bowl, cover it with a cloth, slightly moistened, and set away until needed.

FRENCH VANILLA CREAM (Uncooked) - Break into a bowl the white of one or more eggs, as the quantity you wish to make requires, and add to it an equal quantity of cold water; then stir in confectioners' sugar until you have it stiff enough to mold into shape with the fingers. Flavor with vanilla to taste. After it is formed into balls, cubes or lozenge shapes place upon plates or waxed paper and put aside to dry. This cream is the foundation of all the French creams.