CREAM CANDIES Chocolate Creams.—Mold French cream or any of the fondants into cone-shaped balls with the hands or fingers. Let them stand over night on waxed paper or a marble slab, or until they are thoroughly hardened. If they are allowed to stand twenty four hours or more all the better.
Coating for Chocolate Creams.— Melt a cake of chocolate in a double boiler, but do not let it boil. When melted add a lump of paraffin as big as a small walnut, half as much but ter, and a few drops of vanilla.
Or melt in a double boiler a piece of paraffin the size of a hickory nut, a teaspoonful of lard, and add I pound of chocolate. Stir until melt ed. If et thicker coat of chocolate is desired, add to the melted chocolate to thicken it a little glycerin or a few drops of linseed oil.
Do not attempt to thin dipping chocolate with water or else it will immediately grain and harden.
To Coat Chocolate Creams.—Place the pan of melted chocolate in a larger pan of boiling water on n very hot soapstone. This keeps the choco late melted. Place the creams on waxed paper at the left, and a sheet of waxed paper to receive the coated chocolates at the right. Take up the creams by thrusting them through with a fork or a hatpin, dip them quickly in the chocolate, and slip them off on the waxed paper.
Or, holding the cream on a fork or hatpin, pour the melted chocolate over them from a teaspoon. Let the creams stand twenty-four hours or more to harden.
Chocolate-cream Candy.—Melt to gether in a double boiler I ounce of chocolate scraped fine, 3 ounces of powdered loaf sugar, 1 pint of sweet cream. Bring these nearly to a boil but remove before they simmer and beat them up with an egg beater. Let cool, adding the whites of 4 or 5 eggs. Again beat up the whole with an egg beater, remove the froth with a sieve, and serve in glasses deco rated with the froth on top.
Or dissolve in 6 glasses of fresh milk 1 ounce of grated chocolate and 3 ounces of white sugar. Beat up the yolks of 3 eggs and stir into these the milk and chocolate, stirring slowly one way. Add a few drops of vanilla boiled with milk. Mix well,
place in cups in a pan of water, and boil for an hour. Serve cold.
French Cream.—Place in a clean saucepan 2 cupfuls of white sugar, I cupful of hot water. Boil 8 min utes without stirring. When done it should fall in threads from the stirrer, and when rubbed against the side of the pan should be of a creamy consistency. A few drops in cold water should roll into a soft ball be tween the fingers.
It is better to remove from the fire too soon than to cook too much, as if necessary it can be returned to the fire and the cooking continued.
When done pour into a bowl and beat with an egg beater. When cool add any desired flavoring matter. This is a fondant which may be molded or cut into any desired shape, tinted and colored as desired, or made into bonbons by molding into various shapes and decorating with almonds or other nuts pressed into the top or side. Place the pan con taining the cream in hot water or on a warm soapstone while molding it to prevent its getting too cold.
Or place in a clean saucepan 2 cupfuls of granulated sugar, cup ful of milk. Bring to a boil over a slow fire and boil for 5 minutes. Remove and set the saucepan in a pan of cold water. Beat up with an egg beater until it creams. Mold into balls with the hands, and arrange in layers with figs, dates, or nuts be tween, and cut into squares.
Or mold into any desired shape and place the nuts on top. This is suitable fondant for chocolate creams.
French Cream, with Glucose. Pour over 2 tablespoonfuls of glu cose cupful of boiling water. Stir in Confectioners' XXX sugar to make a stiff paste. After standing half an hour knead thoroughly with the hands. Color and flavor to taste.
French Vanilla Cream.—Take the whites of any desired number of eggs and an equal quantity of cold water or milk. Stir in Confectioners' XXX sugar to make a stiff paste, tint and flavor to taste. Form in fancy shapes and place on waxed pa per to dry. This is suitable fondant for all bonbons and chocolate drops. About 1i pounds of confectioners' sugar will be required for the white of 1 egg.