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The Candy Cook Book

connect the flowers, making a graceful design on top and side of the cake. Poinsettias and holly at Christmas, roses, apple blossoms, orange blossoms, pansies, violets, and daffodils are all easily fashioned and most attractive.

Small flowers attached with a bit of frosting to plain mints are beautiful for afternoon teas, or to top a box of bonbons.

Caraway Decorations

Candied caraway seeds of different colors, and the very tiny candies known as "hundreds" and "thousands", may be used to make most attractive decorations on candies or cakes. First make foundations of angelica. Cut angelica with a penknife into thin shavings, work with the hands into small balls, then flatten in lozenge shape, about three eighths inch in diameter. This makes a sticky surface. On it arrange a center of yellow or brown caraway candies broken in pieces, or use the "hundreds" and "thousands", putting each candy in place with a small pair of tweezers, or the end of a toothpick dipped in water to make the candies stick to it. Around the center arrange white or yellow caraway candies like the petals of a daisy.

With the very tiny candies, a single yellow

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