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Classic
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page 400
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.
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 finely 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.
Remember to keep stirring the melted cream, or if not it will turn back to clear
syrup.
NUT 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,
stir 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 sugar 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.
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