"Sweets to the Sweet"

Bon-Bon Cream

5 pounds of sugar l 1/2 pints water

6 drops acetic acid

Put sugar and water in a kettle, and set on a hot stove, stir till well dissolved. Just before it boils splash it up on the sides of the kettle to wash down the undissolved sugar, then wipe sides of the kettle with a damp cloth. Now put in acid, and cover and steam for a few minutes. Remove cover, and put in the thermometer, and cook to 240 degrees. Pour out and cool quickly. When perfectly cold, work it, and set away with a cloth over it wrung out of cold water.

Do not stir after it begins to boil.

Do not jar or move the kettle while the syrup is cooking.

Do not grease the platter or slab on which the fondant is poured. Never put the scrapings with the main part, and do not move while cooling. Nice to use alone, or with, other combinations to stuff dates.

Chocolate Dainties

Put through a meat chopper 1/2 cup each of dates, figs and nut meats. Add 1 tablespoon orange juice and a little grated orange peel, and 1 square of melted, sweetened chocolate.

Mould in balls, and roll in chopped nuts or granulated sugar. This mixture may be packed in an oiled tin, put under a weight until firm, then cut in any shape desired.

One cup means 1-2 pint. Cup, tablespoon and teaspoon all mean level measurements.

Chocolate Dates

Remove the seed from dates, roll them up and coat with chocolate. Or, stuff these dates with chopped hickory nut meats. Press firmly together and coat with chocolate. They are very fine.

Use confectioner's "Coating Chocolate," either sweet or bitter, which is preferred. If you cannot procure the coating chocolate, use the regular baking chocolate, and, after it is melted, add enough XXXX sugar to sweeten. "The Art Of Home Candy Making."

Chocolate Dominoes

1/2 cup pecan meats

1/2 cup English walnut meats

1/2 cup figs

1/2 cup dates

Grated rind of 1 orange 1 tablespoon orange juice 1 square chocolate

Mix nuts and fruit, and put through a food chopper.

Wet with the orange juice, mix in the grated rind, and roll in a ball. Lay on a baking board, which has been covered with sifted confectioner's sugar, and roll 1/2 inch thick. Cut in shapes the size of a domino, and spread with melted chocolate. On top lay little rounds cut from blanched almonds to imitate dominoes.

Mrs. I. G. Curtis.

Thermal, Calif.

Date Balls

Put stoned dates through a meat chopper, roll in balls, and then in ground nut meats.

Mrs. A. O. Hayward,

Thermal, Calif.

Date Brittle

2 pounds sugar 1/2 pound glucose 2/3 pint water

Dates

Vanilla extract

Put the sugar, glucose and water in a kettle and stir until it commences to boil. Wash down the sides of the kettle and steam. Put in the thermometer and cook to 275 or 280. Flavor with vanilla. Stir lightly because the syrup may turn to sugar. Pour on a greased slab which has been previously covered with cut dates. When cold cut into small pieces.

"The Art Of Home Candy Making."