Take your fondant, divide it in three equal parts, color one pink and flavor as you choose, leave the other white and flavor also as you please; but it must agree with the pink, and both must agree with the next, which is chocolate. Melt a little unsweetened chocolate by setting it in a saucer over the boiling kettle, then take enough of it to make your third piece of fondant a fine brown; now divide the white into two parts; make each an inch and a half wide, and as long as it will; do the same with the chocolate fondant; then take the pink, make it the same width and length, but of course, not being divided, it will be twice as thick; now butter slightly the back of a plate, or, better still, get a few sheets of waxed paper from the confectioner's; lay one strip of the chocolate on it, then a strip of white on that, then the pink, the other white, and lastly the chocolate again; then lightly press them to make them adhere, but not to squeeze them out of shape. You have now an oblong brick of parti-colored candy; leave it for a few hours to harden, then trim it neatly with a knife and cut it crosswise into slices half an inch think, lay on waxed paper to dry, turning once in a while, and pack away in boxes.

If your fondant gets very hard while you work, stand it over hot water a few minutes.

Creamed candies are very fashionable just now, and, your fondant once ready, are very easy to make.