From Mrs. J. H. Barnard

(The foundation of nearly all cream candies).

Four cupfuls granulated sugar, 1 cupful water; put in a granite kettle and stir until dissolved. Place over fire and boil without stirring for about six minutes. Dip fork into syrup and try, by holding up fork and watching if it spins a thread. Test it still further by dropping a little in cold water, and as soon as it will form a soft ball, remove from fire and let stand until blood-warm, then stir with a wooden spoon or paddle until it begins to crumble. Work fast and hard until it is a smooth white mass; then it must be kneaded with the hands like dough until it is perfectly smooth and creamy and shiny. Pack in bowl and cover with a thin damp cloth and set away in a cool place until needed.