FRUIT AND NUT CREAMS Fruit Creams.—Chop up any de sired fruit as citron, currants, figs, or seedless raisins very fine and mix with French cream while the sugar is being stirred in. Roll the mass on a suitable slab with a rolling pin, and cut or mold to any desired shape.
Fig Creams.—Quarter small figs with a sharp knife so as to leave the quarters connected at the stem. Col or and flavor French cream or fon dant as desired, roll flat, cut into strips of the thickness of the little finger, cut off pieces somewhat short er than the fig and place one in each fig, closing the quarters about it. Dip the whole in French cream or fondant.
Or cut dry figs in strips and wrap the inner seed side around a piece of fondant. Cut to any desired shape. Chop any desired nut or mixture of nuts very fine, and stir with the sugar into French cream. Mold to fancy shapes and tint or flavor as desired.
Date Creams. — Remove the pits from the dates, split open the end, insert a ball of cream with 0. clove stuck in the end.
Almond Creams. — Chop the alm
onds fine and stir with the sugar into French cream, or mold the French cream to fancy shapes and press the almond meat into the side.
English Walnut Creams. — Mold French cream in any desired size and place half an English walnut meat on the top or on either side.
Walnut Creams.—Boil to the hard snap stage 1 .cupful of grated choco late, 1 cupful of brown sugar, 1 cup ful of molasses, cupful of sweet milk. When it hardens on being dropped in water stir in butter the size of an egg, 1 cupful of chopped walnuts, or add, in place of milk, pure cream.
Or boil together to the hard snap 4 cupfuls of granulated sugar, 3 tablespoonfuls of glucose, 1 cupful of boiling water. Now add a cupful of cream, cupful of butter, and stir until done; before removing from the fire add 2 cupfuls of finely chopped hickory nuts, stir thoroughly, and pour out to cool. Other nut cara mels can be prepared from the same recipe.