The Bellefontaine Republican. [volume] (Bellefontaine, Logan County, Ohio) 1855-1905, 1898-12-09

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and cutting it in two, put one-half each
,ide of the stem on the cream ball and it |
will make q very pretty candy. They |
;an also be made like walnut creams,
using cherries instead of walnuts.
CHOCOLATE CREAM DROPS.
Take French cream and mould into
cone shape forms with the fingers. Lay
them on waxed paper or q marble slab
until the next day to harden, or make |
them in the morning and leave them
until afternoon, Melt some choco late,
(confectioners' chocolate is the best), in
a basin set in another basin of boi ling
water; when melted and the creams are
hard enough to handle, take one at q
time on fork and drop into the melted
chocolate. roll it until we'll covered,
then slip from the fork upon waxed
paper and set them aside to harden.
FIG CREAMS.
Cut nice fresh figs into four or five
strips, take piece of French cream and
roll it into long roll in the palm of the
hand, then with q knife cut it length
wise and lay into il one of the strips and
roll the cream around it.
CREAM DATES.
Select perfect dates and with knife
remove the pit. Take a piece of French
cream, make an oblong shape, and wrap
the date around the cream.
wINTERGREEN CREAMS.
Make the cream as directed for French
cream, favoring with wintergreen
essence to taste, color pink with cochi-
neal syrup and form into round lozenger
shapes.
FRUIT CREAMS.
Raisins seeded, currants, figs and
citron chopped fine, and mixed into
French cream before the sugar is all
mixed in, is very nice variety. Make
this into fiat cake about an inch thick
and cut into oblong pieces or inch
squares.
COCoANUT CREAMS.
Take some French c.eam and while
quite soft add fresh grated cocoanut to
taste; add sufficient confectionery sugar
to mould into balls and then roll the
balls In the fresh grated cocoanut.
These may be colored pink with q few
drops of cochineal syrup, also brown by
adding few epoonfuls of grated choco-
late; then rolling them in grated COCOA
nut; the three colors are very pretty to-
gether. the cocoanut cream may be
made into q fat cake and cut into
squares or strips.
PEPPERMINT CREAMS.
Make the cream as directed for French
Cream, fAvoring it quite strong with
essence of peppermint. Take small bits
of the cream and shape into round fat
forms.
ORANGE DROPS.
Crate the rind of one orange and
squeeze the juice, taking care to reject
the seeds, add to this q pinch of tartaric
acid, then stir in confectioners' sugar
until it is stiff enough to form into
small balls the size of o small marble.
This is delicious candy.
LEMON DROPS.
Crate the rind and squeeze the Juice
of one lemon, then make the same ae
orange drops.
NEAPoLITAN CREAM.
Make the French cream recipe and
divide it into three parts; eaving one
part white, color one part pink with q
few drops of cochineal syrup, and the
third part made brown with grated
chocolate; take q cake about half an
inch thick of the white cream, which
may be done with the rolling pin on q
marble slab or making it into fat ball
and pattipg it TO the d. sired thickness
on q platter with the hand; take the
pink in the same manner and lay il
upon the white cream, then the choco-
late in the same manner, pressing oil
together, trim the edges smooth and cut
into slices or squares az you prefer
This is very pretty candy; each layer
may be favored differently.
ALMOND CREAMS.
Make an oblong roll of French cream
and press into the side of it an almond
meat, or blanch and chop the almonds
and mix them through the cream.
MAPLE SUGAR CREAM.
Crate maple sugar, mix it in quanitiel
! to suit taste with French cream, adding
| enough confectioners' sugar to moulC
into any shape desired. Walnut creame
are sometimes made with maple sugar
and are very nice.
| SPICED CHoC LATE CREAM.
| Have some chocolate grated in quan
tity desired as some prefer more ther
others, and ground cinnamon and cloves
to taste, mix these ingredients int
French cream and form into small
cubes.
Chop almonds, hickory nuts, butter
nuts or English walnuts quite fine
Make the French cream and befor'
addingall the sugar. while the cream il
quite soft, stir into it the nuts and thel
form into balls, bars or squares. Thre,
or four kinds of nuts may be mixet
togather.