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Classic
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page 407
harden, or make them in the morning and leave them until afternoon. Then melt
some chocolate (the best confectioners') in a basin set in another basin of
boiling water; when melted, and the creams are hard enough to handle, take one
at a time on a fork, and drop into the melted chocolate, roll it until well
covered, then slip from the fork upon oiled or waxed paper, and set them aside
to harden.
FRUIT AND NUT CREAMS.
Raisins seeded, currants, figs and citrons, chopped fine, and mixed with the
uncooked "French Cream," while soft, before the sugar is all mixed in, makes a
delicious variety. Nuts also may be mixed with this cream, stirring into it
chopped almonds, hickory nuts, butternuts, or English walnuts, then forming them
into balls, bars or squares. Several kinds of nuts may be mixed together.
ORANGE DROPS.
Grate the rind of one orange and squeeze the juice, taking care to reject the
seeds; add to this a pinch of tartaric acid; then stir in confectioners' sugar
until it is stiff enough to form into small balls the size of a small marble.
This is delicious candy.
The same process for lemon drops, using lemons in place of orange. Color a faint
yellow.
COCOANUT CREAMS.
Make the uncooked cream as in the foregoing recipe. Take the cream while soft,
add fresh grated cocoanut to taste; add sufficient confectioners' sugar to mold
into balls and then roll the balls in the fresh grated cocoanut. These may be
colored pink with a few drops of cochineal syrup, also brown by adding a few
spoonfuls of grated chocolate; then rolling them in grated cocoanut; the three
colors are very pretty together. The cocoanut cream may be made into a flat cake
and cut into squares or strips.
With this uncooked cream, all the recipes given for the cooked "French Cream,"
may be used:--English walnut creams, variegated creams, etc., etc.
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