Neapolitan Creams

Put together Coffee, Maple and Plain Fondant, the latter colored if desired, in alternate layers. Chopped fruit, nuts and cocoanut may be mixed with the different layers. Cut in slices.

Chocolate Creams

Mould Fondant into any shape desired. Let stand in a cool place until firm.

Melt plain or confectioner's chocolate over hot water. Lay each cream on a fork, dip into the chocolate and slide onto oiled paper.

Bon Bons

Mould Plain Fondant, flavored and colored as desired, into different shapes, placing halves of nuts or pieces of cherries, pineapple, dates, figs, etc., on top or inside.

Remove the seeds from dates and fill the cavity thus made with a small roll of Fondant. Figs also can be used in the same way, filling the fig and slicing across.

Chocolate Fudge

Boil together 2 c sugar, 2 ounces chocolate, and 2/3 c milk to the soft ball stage (2380 F.) ; remove from the fire and add 1 T butter. When cool add 1 t vanilla and stir until the mixture begins to stiffen. Pour quickly into a buttered pan and cut into squares. Nuts may be added if desired.

Note

Sweet or sour cream may be used in place of the milk and butter.

Penocha

Boil together 2 c light brown sugar and 2/3 c milk to the soft ball stage (2380 F.). Remove from the fire, add 1 T butter and when cool 1/2 c nuts, and proceed as in Chocolate Fudge.

Hard Ball Candies Caramels

Boil together 4 c sugar, 3 T glucose and 1 c water to the hard ball stage (2540 F.). Add 1 c of cream and boil until it again reaches the hard ball stage. The cream thins the mixture so that this additional boiling is necessary. Just before removing from the fire add 2 t vanilla, pour into a greased pan and when cool cut into squares. If desired, 2 c of nut meats may be added just before pouring out. For Chocolate Caramels add 4 ounces chocolate and proceed as above.

Crack Candies White Taffy

Boil together without stirring 3 c sugar, 1/2 c water, 1/4 t cream of tartar, and 1/2 T vinegar, to the brittle stage (270° F.). Pour into buttered plates and when cool enough to handle pull until white and glossy, adding any flavoring desired while pulling. Pull out into a long thin strip and cut immediately with the scissors into pieces about 1 inch long. Lay on buttered paper.

Brown Taffy

Boil together without stirring 2 c light brown sugar, 2 T butter, 2 T molasses, 4 T water and 2 T vinegar to the brittle stage (2700 F.). Pour into buttered plates and proceed as in White Taffy.

Divinity Candy

Boil together 3 c sugar, 1 c corn syrup and 1/2 c water to the crack stage (2700 F.). Pour over the beaten whites of 3 eggs and beat rapidly. As it thickens add 1 t vanilla and 1 c chopped nuts. Pour onto a greased plate and cut into squares, or mould in a box lined with oiled paper.

Popcorn Balls

Make a syrup of 2 c sugar, 1/2 c water and 1/2 c molasses. Cook to the crack stage (2700 F.). Pour over freshly popped corn and form into balls as soon as possible.

Hard Crack Candies Peanut Candy

Boil together 2 c sugar, 1/2 c water and 1 c unroasted peanuts to the hard crack stage (2900 F.), or until a golden brown. Pour at once into a buttered pan.

Peanut Brittle

Make as above, adding 1/4 t soda just before pouring out.

Sweetmeats Parisian Sweets

Put through the meat grinder equal portions of figs, dates and English walnuts. Knead well with confectioner's sugar until it is not sticky. Roll out to 1/2 inch thickness, cut in squares, rounds or diamonds, dip in confectioner's sugar and lay in layers between oiled paper or in tin boxes. These will keep for weeks. A little lemon juice worked in while kneading improves the flavor.

Stuffed Dates

Cut dates lengthwise, remove the seeds and fill with nuts. Roll in granulated sugar.

Macaroons

Work together 1/2 lb almond paste and 1 c powdered sugar. Then add gradually the whites of 3 eggs until the mixture is perfectly smooth. Shape with a pastry bag and tube onto a tin sheet covered with oiled paper 1 inch apart. Bake 15 m in a slow oven. After removing from the oven invert the paper and rub over with a cold wet cloth, when the macaroons will easily slip off.

Fifteen minutes' baking will make a soft macaroon, twenty minutes' a brittle one.

If no pastry bag is at hand, drop from the tip of a spoon.