into rolls, and sliced off, or packed in plates and cut into small cubes, or made into any shape imitating French candies. A pretty form is made by coloring some of the cream pink, taking a piece about as large as a hazel nut, and crowding an almond meat half way into one side, till it looks like a bursting kernel. In working, should the cream get too cold, warm it. To be successful in making this cream, several points are to be remem- bered ; when the boiled sugar is cool enough to beat, if it looks rough and has turned to sugar it is because it has been boiled too much, or has been stirred. If, after it is beaten, it does not look like lard or thick cream, and is sandy or sugary instead, it is because you did not let it get cool enough before beating. It is not boiled enough if it does not harden so as to work like dough, and should not stick to the hands ; in this case put it back into the pan with an ounce of hot water, and cook over just enough, by testing in water as above. After it is turned into the bowl to cool, it should look clear as jelly. Practice and patience will make perfect. FRUIT CREAMS. Add to “ French Cream ” raisins, currants, figs, a little citron✪ Fruit Creams, chopped and mixed thoroughly through the cream while quite warm. Make into bars or flat cakes. WALNUT CREAMS. Take a piece of “ French Cream ” the size of a walnut. Having cracked some English walnuts✪ Walnut Creams, using care not to break the meats, place one-half of each nut upon each side of the ball, pressing them into the ball. Walnut creams can be made by another method : First take a piece of “French Cream,” put it into a cup and setting the cup into a vessel of boiling water, heating it until it turns like thick cream ; drop the walnut meats into it, one at a time, taking them out on the end of a fork and plac- ing on buttered paper ; continue to dip them up until all are used, then go over again, giving them a second coat of candy. They look nice colored pink and flavored with vanilla. CHOCOLATE CREAMS. Use “French Cream,” and form it into small cone-shaped balls with the fingers. Lay them upon paper to harden until all are formed. Melt one cake of Baker’s chocolate✪ Chocolate Creams in an earthen dish or small basin ; by setting it in the oven it will soon melt ; do not let it cook, but it must be kept hot. 428 CONFECTIONER Y. Take the balls of cream, one at a time, on the tines of a fork, pour the melted chocolate over them with a teaspoon and when well covered, slip them from the fork upon oiled paper. COCOANUT CREAMS. Take two tahlespoonfuls of grated cocoanut and half as much “French candy✪ Cocoanut Creams ; ” work them both together with your hand till the cocoanut is all well mixed in it. If you choose, you can add a drop of vanilla. If too soft to work into balls, . add confectioners’ sugar to stiffen ; make into balls the size of hazelnuts and dip twice, as in the foregoing recipes, flavor- ing the melted “French Cream” with vanilla. VARIEGATED CREAMS.

AI-modernized reading of the original text

into rolls, and sliced off, or packed in plates and cut into small cubes, or made into any shape imitating French candies. A pretty form is made by coloring some of the cream pink, taking a piece about as large as a hazel nut, and crowding an almond meat half way into one side, till it looks like a bursting kernel. In working, should the cream get too cold, warm it. To be successful in making this cream, several points are to be remembered ; when the boiled sugar is cool enough to beat, if it looks rough and has turned to sugar it is because it has been boiled too much, or has been stirred. If, after it is beaten, it does not look like lard or thick cream, and is sandy or sugary instead, it is because you did not let it get cool enough before beating. It is not boiled enough if it does not harden so as to work like dough, and should not stick to the hands ; in this case put it back into the pan with an ounce of hot water, and cook over just enough, by testing in water as above. After it is turned into the bowl to cool, it should look clear as jelly. Practice and patience will make perfect. FRUIT CREAMS. Add to “ French Cream ” raisins, currants, figs, a little citron, chopped and mixed thoroughly through the cream while quite warm. Make into bars or flat cakes. WALNUT CREAMS. Take a piece of “ French Cream ” 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 ball, pressing them into the ball. Walnut creams can be made by another method : First take a piece of “French Cream,” put it into a cup and setting the cup into a vessel of boiling water, heating it until it turns like thick cream ; drop the walnut meats into it, one at a time, taking them out on the end of a fork and placing on buttered paper ; continue to dip them up until all are used, then go over again, giving them a second coat of candy. They look nice colored pink and flavored with vanilla. CHOCOLATE CREAMS. Use “French Cream,” and form it into small cone-shaped balls with the fingers. Lay them upon paper to harden until all are formed. Melt one cake of Baker’s chocolate in an earthen dish or small basin ; by setting it in the oven it will soon melt ; do not let it cook, but it must be kept hot. Take the balls of cream, one at a time, on the tines of a fork, pour the melted chocolate over them with a teaspoon and when well covered, slip them from the fork upon oiled paper. COCOANUT CREAMS. Take two tablespoonfuls of grated cocoanut and half as much “French candy ; ” work them both together with your hand till the cocoanut is all well mixed in it. If you choose, you can add a drop of vanilla. If too soft to work into balls, . add confectioners’ sugar to stiffen ; make into balls the size of hazelnuts and dip twice, as in the foregoing recipes, flavoring the melted “French Cream” with vanilla. VARIEGATED CREAMS.

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Fruit CreamsWalnut CreamsChocolate CreamsCocoanut Creams

Original White House Cookbook