(Cooked).

Take two cupfuls of granulated sugar (cane sugar is preferable), a quarter of a spoonful of cream of tartar, and six table-spoonfuls of cold water. Mix these thoroughly in a saucepan before heating. Do not stir the syrup while boiling and keep it covered. Boil it until a small quantity dropped in water becomes the consistency of honey. Let the syrup become cold, then stir until it creams. Turn out on kneading-board, add a few drops of flavoring, and knead.

To Make Chocolate Drops. - Mould small balls of the cream, flavored with vanilla, and place them on a platter pressing each into the desired shape. Melt unsweeted chololate in a double boiler and drop a small quantity from a spoon on each.

Date Creams. - With a knife remove the seed from a perfect date and replace with a small quantity of the French cream.

Walnut Creams. - Take a portion of the French cream, shape into balls about the size of a walnut and press a walnut meat upon either side. Lay them away for a few hours to dry.

To Make Nougat. - Divide the cream into three portions. Line a small cardboard box with waxed paper, and place in it a layer of white cream flavored with vanilla. Sprinkle with nuts. Color the next portion pink, flavor with strawberry, and put a layer of it in the box, covering with nuts. Flavor the last portion with vanilla and work grated chocolate into it until it is quite dark. Put a layer of this in the box and set it in a cool place for a day, or until it is firm. Turn out and cut into small squares.

Mrs. A. L Mitchell.

French Creams

(Without Cooking).

Materials required:

2 lbs. confectioner's sugar, triple x, 1 cocoanut,

1/2 cake Baker's chocolate, 1/2 lb. walnuts, shelled, 1/2 lb. almonds, blanched and shelled, 1/2 lb. dates, stoned, Whites of two eggs, same amount of water, 1 tablespoonful of vanilla, scant,

Prepare the cream as follows:

Always use confectioner's sugar rolled and salted.

Beat whites of two eggs and put in a tumbler, mark the quantity; pour in a dish and add the same amount of cold water as you had egg in the tumbler, and the scant table-spoonful of vanilla. Stir well together and add slowly the two pounds of sugar. Stir with a silver spoon until well mixed. This is the foundation for all cream candies.

For Chocolate Drops. - Take part of the dough on your board, beat in a little more sugar, roll about an inch thick. Cut in small pieces, with a silver knife, and roll into balls and set aside to harden. Have prepared the half cake of chocolate, melted, but not allowed to boil, drop in the balls, remove with a fork, place on paper and set in a cool place to hard-den.

For Walnut Creams. - Cut other small pieces and shaping put halves of walnuts on each side.

For Almond Creams. - Roll almonds in pieces of dough and then in granulated sugar, shaping nicely.

For Date Creams. - Fill the opening in dates with dough and roll in granulated sugar.

For Cocoanut Creams. - Roll in dough as much cocoanut as it will take, roll out and cut into squares; some can be rolled into balls and covered with chocolate.

Any other fruit may be used, but the cream is made the same.

Miss A. Campbell, S. F.