Room 189'S Pie Crust

Butter heavy 1 1/2-quart saucepan.

Combine sugar, water and cream of tartar.

Stir over medium heat until sugar dissolves and mixture boils.

Cook without stirring to soft ball stage

(240°).

Immediately pour onto platter.

Do not scrape pan.

Cool until candy feels only slightly warm to the touch, about minutes; do not move.

Using a wooden spoon, scrape candy from edge of platter toward center, then work until creamy and stiff.

Knead until smooth and free from lumps.

Place in covered container to ripen for 24 hours.

Ripened mixture in bowl over hot water and work to smooth cream for about 2 minutes, adding a few drops of water if needed.

Work in almond paste until smooth.

Place in bowl. with dampened cloth and let ripen several hours. Divide in parts; to desired color with red, yellow or green food coloring and shape into fruits as described below. Dry fruits overnight their sides on wax paper.

Next day, add blushes of sugar.