be done rapidly and evenly, having the dish level. When impossible to move the mass, use forks to wash it; then knead with hands until smooth. This is called stock fondant, and it will keep a month in a cool place, and can be worked into fancy candies, but I prefer to mold while slightly warm. Do not handle too much. Some of this white stock may be molded into squares, rounds, diamonds, wrap- ped around a whole almond, or other nuts, rolled in grated cocoanut, dipped into choco- late coating, or made in layers one-fourth inch thick and four inches long, with a layer of dried figs between, and when cold cut into diamonds, etc.. or a layer of pineapple may be, used. Add a touch of pink paste to white cream, also violet, yellow, green and choco- late to white cream. Make two layers of white with either color between, as fancy dictates, and cut into shapes or make into balls. Trim the sides of the layer before cutting, and the ragged edges can be put together, forming striped blocks of several colors, whereas the layer only showed white and pink, or some other color. Melt chocolate for brown, make into shapes, and place halves of walnuts on top of all colors and whites. Make pink balls and squares, let them get firm, and dip into melted white fondant, which gives a pretty effect. Chop raisins, add spices, and mix in white fondant, place between layers of white or col- ored fondant or cream. Remove seed from dates and raisins and fill with white and colored cream, roll in granu- lated sugar. Strips of cocoanuts may be placed on top or worked into cream also. Rose water, pineapple, banana and orange are nice flavorings. Wintergreen is liked by some. MAPLE CREAM. Same as plain cream, ex- cept use 1 teaspoonful of cream of tartar to 1 pound of maple sugar. NUT CREAM'S. Two cups of white and 1 cup of maple sugar to 1 cup of boiling water✪ Maple Cream. Proceed as for plain cream only, add mixed chopped nuts just before it "bucks." Shape into squares or make a layer between white or colored cream and cut into squares. CHOCOLATE COATING. A-l cake of Baker's bitter chocolate, 2 ounces of coco but- COOKING AND OTHER RECIPES. 101 ter, melted together— sunshine heat, never over hot water, to which add confectioner's sugar until thick enough. Pound vanilla bean in the sugar before sifting it, and warm the sugar before mixing with chocolate. This mixture can be slowly melted on the back of the stove. Stir it constantly. By means of a hatpin dip the shapes of white and colored creams into this mixture and drop on paper. Hold on pin until it almost ceases to drop. Bars of cream dipped into this coating with a nut on top are nice. Nuts may be inside of the shape also, or it may be rolled in cocoanut while the coating is soft. ANOTHER COATING. Equal parts or sweet and bitter chocolate, melted. This Is delicious and less trouble. CHOCOLATE- COATED ALMONDS. Brown blanched almonds and dip into coating.

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be done rapidly and evenly, having the dish level. When impossible to move the mass, use forks to wash it; then knead with hands until smooth. This is called stock fondant, and it will keep a month in a cool place, and can be worked into fancy candies, but I prefer to mold while slightly warm. Do not handle too much. Some of this white stock may be molded into squares, rounds, diamonds, wrap- ped around a whole almond, or other nuts, rolled in grated cocoanut, dipped into choco- late coating, or made in layers one-fourth inch thick and four inches long, with a layer of dried figs between, and when cold cut into diamonds, etc.. or a layer of pineapple may be, used. Add a touch of pink paste to white cream, also violet, yellow, green and choco- late to white cream. Make two layers of white with either color between, as fancy dictates, and cut into shapes or make into balls. Trim the sides of the layer before cutting, and the ragged edges can be put together, forming striped blocks of several colors, whereas the layer only showed white and pink, or some other color. Melt chocolate for brown, make into shapes, and place halves of walnuts on top of all colors and whites. Make pink balls and squares, let them get firm, and dip into melted white fondant, which gives a pretty effect. Chop raisins, add spices, and mix in white fondant, place between layers of white or col- ored fondant or cream. Remove seed from dates and raisins and fill with white and colored cream, roll in granu- lated sugar. Strips of cocoanuts may be placed on top or worked into cream also. Rose water, pineapple, banana and orange are nice flavorings. Wintergreen is liked by some. MAPLE CREAM. Same as plain cream, ex- cept use 1 teaspoonful of cream of tartar to 1 pound of maple sugar. NUT CREAM'S. Two cups of white and 1 cup of maple sugar to 1 cup of boiling water. Proceed as for plain cream only, add mixed chopped nuts just before it "bucks." Shape into squares or make a layer between white or colored cream and cut into squares. CHOCOLATE COATING. A-l cake of Baker's bitter chocolate, 2 ounces of coco but- COOKING AND OTHER RECIPES. 101 ter, melted together— sunshine heat, never over hot water, to which add confectioner's sugar until thick enough. Pound vanilla bean in the sugar before sifting it, and warm the sugar before mixing with chocolate. This mixture can be slowly melted on the back of the stove. Stir it constantly. By means of a hatpin dip the shapes of white and colored creams into this mixture and drop on paper. Hold on pin until it almost ceases to drop. Bars of cream dipped into this coating with a nut on top are nice. Nuts may be inside of the shape also, or it may be rolled in cocoanut while the coating is soft. ANOTHER COATING. Equal parts or sweet and bitter chocolate, melted. This Is delicious and less trouble. CHOCOLATE- COATED ALMONDS. Brown blanched almonds and dip into coating.

The Times cook book, no. 2