Original White House Cookbook

Make the “ French Cream ” recipe, and divide into three parts, leaving one part white, color one pink with cochineal syrup, and the third part color brown with chocolate, which is done by just letting the cream soften and stirring in a little flnely grated chocolate. The pink is colored by dropping on a few drops of cochineal syrup while the cream is warm and beating it in. Take the white cream, make a flat ball of it, and lay it upon a buttered dish, and pat it out flat until about half an inch thick. If it does not work easily, dip the hand in alcohol. Take the pink cream, work in the same way as the white and lay it upon the white ; then the chocolate in the same manner, and lay upon the pink, pressing all together. Trim the edges off smooth, leaving it in a nice, square cake, then cut into slices or small cubes, as you prefer. It is necessary to work it all up as rapidly as possible. RASPBERRY CREAMS. Stir enough confectioners’ sugar into a teaspoonful of raspberry jam to form a thick paste ; roll it into balls between the palms of your hands. Put a lump of “ French Cream ” into a teacup and set it into a basin of boiling water, stirring it until it has melted ; then drop a few drops of cochineal coloring to make it a pale pink, or a few drops of raspberry juice, being careful not to add enough to prevent its hardening. Now dip these little balls into the sugar cream, giving them two coats. Lay aside to harden. Eemember to keep stirring the melted cream, or if not it will turn back to clear syrup. GONFE CTIONEB Y. NTJT CREAMS. • Chop almonds, hickory nuts, butternuts or English walnuts quite fine. Make the “French Cream,” and before adding all the sugar, while the cream is quite soft, sStir into it the nuts, and then form into balls, bars or squares. Several kinds of nuts may be mixed together. MAPLE SUGAR CREAMS. Grate fine maple sugarr and mix, in quantity to suit the taste, with “French Cream;” make any shape desired. Walnut creams are sometimes made with maple sugar and are very fine. STICK CANDY. One pound of granulated sugar, one cupful of water, a quarter of a cupful of vinegar, or half a teaspoonful of cream of tartar, one small tablespoonful of glycerine. Flavor with vanilla, rose or lemon. Boil all except the fiavoring, without stirring, twenty minutes or half an hour, or until crisp when dropped in water. Just before pouring upon greased platters to cool, add half a teaspoonful of soda. After pouring upon platters to cool, pour two teaspoonfuls of flavoring over the top. When partly cool, pull it until very white. Draw it into sticks the size you wish, and cut off with shears into sticks or kiss-shaped drops. It may be colored if desired. (See page 423, for coloring.) CHOCOLATE CARAMELS. One cupful of grated chocolate, two cupfuls of brown sugar, one cupful of W est India molasses, one cupful of milk or cream, butter the size of an egg, boil until thick, almost brittle, stirring constantly. Turn it out on to buttered plates, and when it begins to stiffen, mark it in small squares so that it will break easily when cold. Some like it flavored with a tablespoonful of vanilla. GRILLED ALMONDS.