ing. Now dip these little balls into the sugar cream, giving them two ^oats. Lay aside to harden.
Remember to keep stirring the melted cream, or if not it will turn back to clear syrup.
CHOP almonds, hickory nuts, butternuts or English walnuts quite fine. Make the "French Cream," and before adding all the sugar, while the cream is quite soft, stir into it the nuts, and then form into balls, bars or squares. Several kinds of nuts may be mixed together.
MAPLE SUGAR CREAMS.
GKATE fine maple sugar and mix, in quantity to suit the taste, with " French Cream ;" make any shape desired. [Walnut creams are some- times made with maple sugar and are very fine.
ONE pound of granulated sugar, one cupful of water, a quarter of a cupful of vinegar, or half a teaspoonful of cream of tartar, one small tablespoonful of glycerine. Flavor with vanilla, rose or lemon. Boil all except the flavoring, without stirring, twenty minutes or half an hour, or until crisp when dropped in water. Just before pouring upon greased platters to cool, add half a' teaspoonful of soda. After pouring upon platters to cool, pour two tea spoonfuls of flavoring over the top. When partly cool, pull it until very white. Draw it into sticks the size you wish, and cut off with shears into sticks or kiss-shaped drops. It may be colored if desired. (See page 444, for coloring.)
ONE cupful of grated chocolate, two cupfuls of brown sugar, one cupful of West India molasses, one cupful of milk or cream, butter the size of an egg, boil until thick, almost brittle, stirring constantly. Turn it out on to buttered plates, and when it begins to stiffen, mark it in small squares so that it will break easily when cold. Some like it fla- vored with a tablespoonful of vanilla.
THESE are a very delicious candy seldom met with out of France. They are rather more trouble to make than other kinds, but well repay