Here are two receipts for delicious candies that you will like to make, but they will require, as many candies do, confectioner's sugar for kneading purposes. A pound of this will be enough to buy at first. Add to a dessert-spoonful of raspberry jam enough confectioner's sugar to make a paste. If the flavor is not acid enough add a tiny bit of tartaric acid, crushed very fine. Roll the sugar and jam into small balls with the palms of your hands. Then take some of the hardest fondant that you have and melt it in a cup in boiling water, just as you did in making chocolate creams. Add a drop or two of cochineal coloring to make it a pale pink. Now dip your balls in this exactly as in the chocolate creams. If the little balls are not smoothly or neatly covered they can be dipped twice, allowing time enough for the first coat to harden. For cocoanut creams take two table-spoonfuls of grated cocoanut and dry it in a cool oven, or you can use desiccated cocoanut instead. Work the cocoanut well into half as much fondant candy, and then shape, into balls, using confectioner's sugar to stiffen the mass sufficiently for handling. Melt some fondant, flavor it with vanilla, and dip the balls in it, as directed in the other receipts. Dipping the candies twice will probably be the rule, as they will rarely look smooth enough after the first coating.