Divide the mass of fondant to be used into two parts and color one of
these a pale pink. Flavor the pink mass with wintergreen and the white
one with peppermint. Put one of these in a double boiler and allow it to
melt until it is soft enough to pour. Then, as in Fig. 15, with a
dessert spoon or a tablespoon, drop the melted fondant on a smooth
surface in sufficient amounts to make wafers about the size of a
quarter. Drop quickly and as accurately as possible so that the wafers
will be the same size and shape. Allow them to stand until cold and set.
Sometimes it will be found that two wafers can be dropped from the same
spoonful before the material becomes too cold to pour, but usually it is
necessary to dip a fresh spoonful for each wafer. As the fondant hardens
on the back of the spoon it should be scraped off and put back into the
double boiler. A comparatively small amount of fondant should be melted
at one time in order to provide against its becoming sugary, but if it
shows any signs of this condition the double boiler should be emptied
and thoroughly cleaned before more of the fondant is melted in it.
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