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high. After the desired number of roses are made, the remainder of the candy may be colored dark green, and leaves and calyxes made.

These roses are very effective when placed in a bed of white or green spun sugar and used as a garnish for ices. A variety of shapes, colors, and flowers may be made as the artist becomes accustomed to working with the candy, and learns to keep it just warm and soft enough to handle comfortably.

Put sugar and water in saucepan, stir until dissolved, add coloring if desired, cover, and boil three minutes. Remove cover, add cream of tartar, and boil to 300° F., or until it cracks in cold water. Reduce heat if necessary to keep syrup from burning. Pour on to a buttered pan, and keep in a warm place, either in front of a warm gas-stove oven, or on the back of a range. Take up a small portion, being careful not to burn the fingers, and pull a moment until glossy, make into a flat, even lozenge, pull out evenly until thin as glass, and shape over a small cup or bowl. Keep in a cool place until wanted for use. Candy must be kept warm while handling, and