Select large, clean, dry berries. Dip them, one at a time, half way into Fondant, (softened over hot water), holding the berry by the stem and the small adjoining leaves. Lift the berry out quickly, turning it round and round in the air a moment, tip upward, to dry; then invert berry and stand on tip on oiled paper, rearranging green leaves and stem on top. Place each berry in a little paper bonbon cup. Serve within an hour.
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