Evening star., 1900-12-15

then with tin tube cutter less than an
inch In diameter cut lozenges- Dry with
out frosting.
Lemon Creams.
Use two tablespoonsful of lemon juice to
the white of an egg. Beat till stin as can
be made. beat in sugar as before TIL stun
enough to work. CRATE in the peel Of a
lemon to taste. and color. II at all. with
spinach. These creams are good covered
with chocolate, they may be left un-
| coloreti and iced with a frosting coiored
with spinach.
Another lemon cream. less melting but
more strongly acid. is much liked by some
persons. 1t Is made by omitting the white
of egg and working the sugar directly into
the juice and grated rind of lemon. The
sugar should be put in freely at first, to
overcome the tendency to melt; but as the
cream stiffens it should be added more
slowly, to avoid making it too stiff.
Lemon LOzenRes.
The last cream makes good lozenges when
| made sitter and colored with spinach. Roll
thin and cut as for the rose lozenges.
Orange Creams.
Use the yolk of one egg to two table
spoonsful of orange juice and little grated
| orange peel. Beat till as stiff as can be
made, and beat in sugar as before. Make
iHlO LAT OF CSllnuTlCal FollS. To ulStiitS ulSll
in shape from the lemon creams. Dip in
chocolate, or in white frosting Favored
with vanilla.
Fig Creams.
Take a heaping tablespoonful of fig mar
malade and work into it with a stiff spoon
sugar enough to double the bulk. 1t must
be much drier than the other creams, or the
moisture of the fig will soon melt the sugar
and spoil not only itself, but injure other
! 40 nd gx-iro pnh iptn 1nn no .
and coat with white frosting Favored with
lemon. If variety Of coloring is desired
green frostins may be used here, but the
lemon flavor is desirable with the fig.
walnut Creams.
For these and for date creams and vanilla
chocolates the cream is the same, so it is
well to plan quantities accordingly. For a
pound each of dates and walnuts use the
whites of three eggs beaten stiff with three
tablespoonfulS of water. Beat in sugar for
soft cream as soft as can be worked.
Favor to taste with vanilla. Roll into balls
the size of small marbles, fatten each ball
| slightly with the fingers, keeping its round
ness perfect, and then press the half wal
nut firmly and carefully down upon 1t. Put
another half on the other side if you wish.
1t is well to have some with but one-halt
walnut and some with two, to suit those
who prefer either more sweet or more nut.
The great care with nut creams should be
to have them neat in appearance Ragged
edges, irregular bulges, any appearance of
| haste or bunging makes them look slov-
emily.
Creamed Dates.
Roll the vanilla cream into small cylinders,
near the size of the seed as possible.
After this is inserted the date should be
pressed and rolled with the fingers to give
| it it's natural appearance. allowing only a
little Of the filling to show. Then 1t must
be rolled in granulated sugar. and laid on
a plate. Paratfine paper is not necessary
for anything rolled in coarse sugar.
Candfed Cherries Creamed.
Insert into the opening in the cherry left
by extracting the stone the end of cylin-
der Of vanilla cream similar to those used
in filling dates. Shape with the fingers to
resemble an acorn in it's cup. Roll in granu-
lated sugar A few of these add much to
| the appearance of box of candy, but
Candied cherries are expensive.
Cream Almonds.
These made by dipping either the
blanched or the dark almonds in soft frost
ing Of the same consistency as that used
for the cocoanut creams, favored and col
ored to taste. In green, yellow, pink or
white they are toothsome and serve to fill
up the chinks when arranging boxes. When
making only small quantity of candy il
is advisable to flavor and color each kind
of cream made when it is but Just stiff
enough for icing. Then a few almonds
may be dropped in and iced before stiffen-
ing to cream for other uses. Several
pounds of these almonds do not come amiss
in sale.
Chocolate Creams.
These are a general favorite. and a large
proportion should be planned for. The va
rious creams for foundation have all been
given. and the favorites are vanilla, orange,
lemon and cocOanut. though the filling for
the stuffed dates also is good with the
chocolate. Have the different favorS dis
tnguished by different shapes, and make
some tiny opera creams of vanilla. to use
in filling chinks. Flavor the chocolate
made in any of the ways mentioned in the
section under materials with a little vanilla.
Stuffed Dates.
Take the broken pieces of walnut. about
the same quantity of almonds. all broken
bits of dates a few seeded raisins. a small
piece of citron and little fig marmalade,
chop together very fine, and then mix with
any unflavored soft frosting remaining
from other creams or make a frosting of
the white of one egg, one tablespoonful of
lemon juice and sufficient sugar. 1t must
be very soft, for the chopped nuts are dry
and will absorb considerab BILE moisture. If
not wet enough when nodded add a few
drops of water or lemon juice. according to
taste. The mixture should be Of a con-
sstency to roll with the hands, and the
dates should be filled as for cream dates.
Dates may also be filled with single small
almonds, with the small quarters of wal
nuts, pecars or hickory nuts.
Peppermint Creams.
Flavor pretty stiff white pink FROST
ing with peppermint and drop on parffine
paper in small fiat circles. Let them be
thoroughly dry before disturbing them. and
then take up carefully with palette knife.
If they slow in drying put the paper on
a board and set for a few minutes in
slow oven, with doors open. Chocolate
drops may be made in the same way from
the chocolate frosting, which is made from
the beaten egg and sugar put with the
chocolate.
Chocolate Almonds.
Dip the dark almonds in the sweetened
chocolate and dry on paraffine paper.
Layer Candies.
There is room here for great variety of
color and of flavor, and considering tn
show they make. these kinds are quckl
made. The cream is to be made for eac
flavor, as has been given before. Roll eacl
layer, either on smooth biscuit board o.
on paraffine paper, to a thinness of less TIA:
tool