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fondant, melted by stirring it in a saucepan over hot water. When all are dipped, beginning with the first one, dip the base again in melted fondant and then in finely chopped almonds.

Plain fondant, tinted green and flavored with almond, may be used instead of maple fondant, and the base dipped in chopped pistachio nuts.

Put fondant in saucepan, add a few drops vanilla, and set over another saucepan of boiling water. Stir until melted, but not hot. Dip candied cherries, or pieces of candied pineapple, pears, or plums in the melted fondant, decorate top with a small piece of fruit, dry on waxed paper, and serve in paper cases.

Remove grapes from bunch, leaving stems as long as possible. Wipe carefully, dip one at a time in fondant that has been melted by stirring it in a saucepan over hot water, and place grapes on waxed paper to dry. Serve in paper cases.