Cooking for profit

Make the white inside the same as for the preceding and make the balls up in any shape desired. Instead of common chocolate merely melted dip them in this chocolate icing; 1 cup sugar 4 tablespoons water. 2 ounces common chocolate. Grate the chocolate and set it on with the sugar and water to melt gradually in a place not hot enough to burn it. When it has at length become boiling hot beat it to thoroughly mix, and dip in the articles to be glazed while it is hot. 435— Chocolate Cream Dominoes. The white cream candy same as for chocolate drops. Roll it out thin and pour a layer of melted chocolate upon it. Cut when cold. 436— Walnut Creams. 1 pound fine icing sugar. 2 heaped teaspoons powdered gum arable. 5 tablespoons water. 3 doz walnut kernels. 1 teaspoon extract vanilla. Put a little sugar in the water to make a syrup, and the gum in it, stir over the fire until the gum is dissolved. Take it off and work in the powdered sugar gradually with a wooden paddle. Add the vanilla. The more it is stirred and beaten with the paddle the whiter and finer the candy becomes. At last turn out the lumps on to the table — it is like soft white dough — and roll it in one long roll, cut off slices, stick, a half of a walnut kernel in each piece and pinch the paste up to hold it, by shaping it in the hollow of the left hand. Lay the finished creams on a tray to dry. This makes about G dozen. The sugar is not boiled, only the hot gum syrup is used. 437— Date Creams. The same as the preceding kind with dates cut in pieces to use instead of walnuts. 438— Fig Creams. Cut each fig in six or eight and proceed as for walnut creams. 439— Angelica Creams. Flavor the cream candy with extract of strawberry instead of vanilla. Cut green angelica or any other French candied fruit of a rich color and use as directed for walnut creams. 440— Cocoanut Cream Balls. 1 pound pulverized sugar. 1 teaspoon powdered gum arable. 5 tablespoons water. 2 tablespoons cocoanut, minced. 2 tablespoons currants, minced. 1 teaspoon lemon extract. Dissolve the gum in the water hot and stir in the sugar gradually, flavor, fruit and cocoanut. Work the paste on the table with sugar until it is firm enough, roll into one long cord half an inch thick, cut off pieces and roll into balls a little larger than cherries. Sugar well outside and let dry. The same can be made with candy colored pink. The foregoing kinds are all easy to make because there is no boiling of sugar. 441— Fine White Sugar Candy-Pulled. 1 pound white sugar, •J cup water. ^ teaspoon cream tartar. 1 ounce butter. Oil of peppermint or lemon or other flavoring. Boil all together, except the flavoring, about 15 minutes. Try by dropping a little cold water. It must set hard to be done. Do not stir it at all, but pour on a buttered dish and flavor when cool enough to handle. Pull it till it ia quite white. 442— Lemon Car^dy— Clear. 1 pound granulated sugar, 1 teacup water. 1 rounded teaspoon powdered -gum arable. •J teaspoon cream tartar. Oil of lemon, few drops.