Cream Candy. Boil together to the hard snap 1 pound of white su gar, 1 cupful of water, teaspoon ful of cream of tartar, 2 teaspoonfuls of best white vinegar, 2 teaspoonfuls of vanilla, butter the size of an egg.
When it hardens on being dropped in water pour into a buttered pan and when nearly cold pull.
Or boil to the hard snap, or about half an hour over a slow fire, 3 pounds of loaf sugar, pint of water, add 1 teaspoonful of fine pickled gum arabic dissolved in 2 tablespoonfuls of boiling water and 1 tablespoon ful of vinegar. Boil until it hardens on being dropped in water, remove and flavor as desired. Rub the hands with unsalted butter and pull until the candy is white. Twist or break it, stretch into ribbons, cut to any desired size, and lay on buttered plates or waxed paper to harden.
Maple Creams.Beat up together with an egg beater or otherwise the white of 1 egg and 1 cup of pure maple sirup. Stir in Confectioners' XXX sugar to make a stiff paste, mold to any desired shape, and coat with chocolate or fondant.
Or boil to the soft-ball state 1 pound of maple sugar with tea spoonful of cream of tartar and cup of water. Let stand in the
saucepan until nearly cold, and stir until it clouds or becomes creamy. Pour into a shallow tin greased with oil of sweet almonds or unsalted but ter to cool. When cold cut to any desired shape.
Or mix grated maple sugar with French cream, and stir in dry con fectioners' sugar to make a stiff paste.
Peppermint Creams. Flavor French cream freely with essence of peppermint and shape into round, flat creams.
Wintergreen Creams. Flavor French cream freely with winter green essence and color pink. Shape into round, flat forms or mold as de 'sired.
Neapolitan Creams. Divide French cream into a number of parts. Tint and flavor these differently, and arrange on waxed paper or a marble slab in the same fashion as layer cake or marble cake. Roll out the mass with a rolling pin or by pres sure with the hand to any desired thickness, and the parts will be found to keep their relative positions. Cut to any desired shape.