Dainty looking candy may be spoiled in packing, and what would be a nice appearing box of candy loses its charm because it is not packed with care and taste.

Candy boxes may be bought in almost every town, but if you have saved some that you have received, these may be used as well. Paste an appropriate postal card over the name of the firm on the lid.

Line the box with wax paper and cut it so that it will be large enough to fold over the top of the full box of candy.

Put chocolates, fudge and creams in the bottom of the box. If you have made some of the brittles, you will find them very convenient to fill in hollows so that the bottom is level.

Cut a piece of white cardboard to fit between the layers. Bristol board or two pieces of heavy writing paper will answer the purpose. Fold the strips of white paper, as illustrated.

Illustration on previous page will give you a good idea how to arrange the candy in diagonal rows. Be very careful not to put rows of candy near each other which do not harmonize. Fill in the corners of the box with coated nuts, grilled nuts and candied cherries so that it looks well filled.

Ornament the top of the box with crystalized mint and rose leaves, crystalized violets, large silvered dragees and chocolate coated nuts wrapped in tin foil; two or three is sufficient for one box.

Fold over the wax paper, and cover the box with a candy box lace. Tie a piece of embroidery floss, white, around the box and put on the lid.

Cut white paper the correct size of your box, making it long enough so that when the ends are folded up they will just come to the top of the box. Tie the box with gilt cord.

Sometimes bon-bons with a soft center are put in bon-bon cases, which adds to the appearance of the box.