Unboiled Foundation Cream

Into a bowl put the white of 1 egg, 1/2 tablesp cold water, and 3/4 teasp vanilla, and beat until well mixed, then add gradually 1 lb confectioner's sugar (or a little less), until stiff enough to handle or knead. This cream can be used in various ways. For creamed walnuts, break off small pieces, shape into small, flat cakes, and press half a walnut on either side of each cake. For chocolate cream drops, shape into small balls, stick on end of knitting needle a toothpick, and dip in melted chocolate, to which no water has been added. For nut bars, work chopped nut meats into the cream, and cut in small bars. The cream can be flavored and colored to suit.

Colorings for Candy

Prepared cochineal is harmless and tasteless, used in small quantities, and produces all the pretty and varying shades from a light pink to a deep red. Buy 1 oz powdered cochineal at the drug store and boil it with 5 grains bi-carbonate of soda and 1/2 pt soft water until reduced one-half, then add 2 drachms each of powdered alum and cream of tartar, let boil 10 minutes longer, and strain through double cheese cloth. Bottle and cork. From 5 to 10 drops is enough to color candy.

A nice yellow color is obtained by using more or less of the grated rind of an orange, or the following preparation: Boil 1 oz English hay-saffron in 1 pt water until reduced one-half, then strain, and bottle and cork. Be careful not to use too much of this coloring, or you may find the flavoring objectionable.

Pretty amber or light brown colors can be obtained by using a few drops, more or less, of caramel, which is prepared as follows: Put 1/2 pt sugar in a granite-ware kettle over the fire, and stir constantly until it melts and begins to smoke and burn, then quickly add 1/2 pt water, and stir and boil until a thick syrup, the consistency of molasses. Bottle and cork. Will keep a year.

Use spinach greens to obtain green shades. Boil down to a very small quantity, then strain and boil the juice again until it curdles, after which strain again and let the soft residue dry in the air until it forms a thick paste, then rub in an equal quantity of powdered sugar, and when smooth, put away in a covered glass jar.