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.
Cream Chocolate Mints
Chocolate fondant, page [108].
Cream Coffee Mints
Coffee fondant, page [109].
Cream Maple Sugar Mints
Maple sugar fondant, page [110].
Cream Corn Syrup Mints
Corn syrup fondant, page [111].