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Classic
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page 399
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 it out on the end of a fork, and placing it on buttered paper;
continue to dip them until all are used, then go over again, giving them a
second coat of candy. They look nicely 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 bakers'
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 times 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
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