Cream Mints
| Plain fondant. |
| Color pastes. |
The plain fondant she divided into as many portions as she desired colors or flavors.
After coloring and flavoring to her liking she rolled them out on mother's marble slab until they were about a quarter of an inch thick—of course she first sprinkled the slab with sifted powdered sugar—then with a little round cutter Betsey would cut out the mints and place on waxed paper to dry.
Sometimes she would use the different nuts, candied cherries, etc., with these by placing a piece on the top of each round.