For red roses, use cinnamon flavor and red coloring. For yellow roses, use clove as flavoring and yellow as coloring. Yellow roses are shown as Nos. 3 and 26 of the [frontispiece]. Be very careful not to use too much color. For white roses, use the plain fondant, but after the rose has dried a touch of green must be added to give depth and character.
For pink roses, use rose water as flavor and pink as coloring.
Whatever the color of the rose, form five petals, curling the edges to imitate those of the natural rose, and using different shades for different petals so that the rose will have natural variety of color. At the center use a small piece of angelique; a touch of darker green coloring to the center of the angelique gives the rose greater verisimilitude. It is well to model them upon a sheet of glass and when completed lift on to a waxed paper to dry.
If the rose is a white one, let it be remembered that it must be shaded with light green.
When the flowers are dry dip them into a crystal, cooked to two hundred and twenty-five degrees. Use brown and yellow sugar to imitate the pollen around the green centers. The pointed end of the wooden tool will be useful in placing these colored sugars. They must be made to stand out clearly. If too much syrup has collected around the center, be sure to push it out with the blunt end of the tool before trying to put the sugar in place.
After the roses have dried, they are ready to look at and eat.
Rose Buds.—From potato fondant, colored as desired, model several small petals. Cut a piece of angelique to represent the stem and properly arrange the petals around one end of it and press them on. The leaves and thorns are to be made from angelique and attached by pressing them to the stem using the crystal, prepared for the dipping, as glue.
The calyx, made from angelique, may be also so attached. When the buds have dried dip them into a crystal cooked to two hundred and twenty-five degrees. Dry on racks. The crystal will make stronger the union of petals, leaves, thorns and stem.
New Potato.—A particularly appropriate form in which to model the potato fondant is that of the new potato. Work the proper sized piece of fondant into as close an imitation as possible of the new potato.
As this new potato has perhaps more of the fondant than many people will wish to eat at one time, several partial substitutions are possible. That statement, by the way, is no reflection upon the fondant, for any piece of candy, no matter how good, of the size of this is likely to be rather too much to be eaten at one time if of one flavor. Marshmallows, pitted dates with nut meats, pulled figs closely rolled, or English walnut meats are some of the things that may well be used as centers. Whatever is used should be rolled in enough of the fondant to make pieces of the desired size and form and then immediately rolled in dry cocoa.