The San Francisco call., 1904-08-07

hands when making chocolates. for
each and every one is dipped and it
is a dextrous turn Of the wrist that
gives the last. finishing, pretty touches.
Chocolate creams. for instance. are
nothing more or less than foundation
creams dipped in melted, sweetened
chocolate.
Walnut Creams.
Take a piece OF foundation" cream
about the size of a walnut Having
cracked some English walnuts. using
care not to break the meats. place one
half Of each nut upon each side OF the
hull. pressing them we'll into the hull
This is the simplest way. but 1t is
not the method used by the Wholesale
manufacturers They keep the cream
heated by means Of a tiny gas stove.
but the same result can be had by
putting the cream into a cup and then
setting the cup in boiling water, heat
ing il until il turns a thick cream
Drop the walnut meat into il, taking
them out on the end of a fork and
placing on buttered paper. Continue
to dip them until all are used then so
all over again, giving them a second
coat OF candy This last coat is the
one that finishes them so Il is a pretty
little idea to turn the soft cream into
an initial. for il gives it quite the air
Of candy shop.
COcOanut Creams.
Take two tablespoonfuls OF grated
cOcoanut aid half as much ''founda-
ton" cream. Work them both together
with your hands until the cocOanut is
all well mixed in il. If you choose. you
can add a drop Of vanilla. If too soft
to work into balls. add confectiOners'
cream 10 stiffen. Make into balls the
size of hazelnuts and dip twice.
Maple Sugar Cream.
Crate fine maple sugar and mix IN
quantity TO suit taste with "fOunda-
ton" cream. Make any shape desired
Walnut creams are sometimes made
with maple sugar and are very fine.
If you are one OF the many who do
not want to make candy standing over
a stove you must be sure to purchase
Xxx powdered sugar. Break the
whites of one or more eggs, as the
quantity you wish to make will re-
quire, add TO it equal quantity of cold
water and then stir in enough sugar
until you have il stiff enough TO mold
into shape with the fingers. Flavor TO
taste. After Ii is formed into balls
cubes or different shapes. place them
upon plates or waxed papers and set
them aside to dry. This cream, by the
way, can be worked in candies similar
to the French cooked cream
Candied Popcorn.
Put into an iron kettle one table
spoonful butter. three tablespoonfuls
water, a teacupful white pulverized
sugar. Boil until ready to candy, then
throw in three quarts OF nicely popped
corn Stir briskIy till candy is evenly
distributed over corn. Take kettle from
fire, stir until it is cooled a little and
you have each grain separate and crys-
tallized with sugar, taking care that
the corn does not burn. Nuts OF any
kind may be prepared in the same way.
Candy Cream.
One pound of white sugar, three ia
blespoOnfuls vinegar, one teaspoOnful
extract of lemon, one teaspoonful
cream Of tartar. Add a little water TO
mOisten the sugar, boil until brittle.
Put in extract, then quickly turn out
on buttered plates. When cool pull un-
til white and cut in squares.
Chocolate Caramels.
Two cups molasses. one cup brown
sugar, one cup cream or milk. half
pound chocolate. piece of butter size OF
an egg. Beat all together, boil until
thickens in water and turn into large
fiat tins well buttered. When nearly
cold cut into small squares
Ice Cream Candy.
Three cups Of sugar, crushed or cut
loaf; a little less than ons-haR cup