Make French cream as previously directed. Have ready some English walnuts✪ English Walnut Cream, using care not to break the meats. Make a ball of the cream about the size of a walnut, and place a half nut meat upon either side of the ball, pressing them into the cream. Lay aside a few hours to dry. Nut Creams Chop almonds, hickory nuts, butternuts, or English walnuts, quite fine. Take the French creams, and be- fore adding all the sugar, while the cream is quite soft, stir the nuts into it, and form into balls, bars or squares. Three or four kinds of nuts✪ Nut Creams may be mixed together. 356 THE NEW ANNIE DENNIS COOK BOOK Uncooked Fondant for French Creams These candies are made without boiling, which makes them very desirable, and they are equal to the best French creams. The secret lies in the sugar used, which is the XXX powdered, or confectioner's sugar, and can be obtained at the large groceries. Ordinary powdered sugar, when rubbed between the thumb and finger, has a decided grain, but the regular confection- er's sugar is as fine as flour. These candies are better the day after making. Break into a bowl the white of one or more eggs, as the quantity you wish to make will require ; add to it an equal amount of cold water, then stir in sugar until stiff enough to mold✪ Uncooked Fondant for French Creams into shape with the fingers. After it is formed into balls, cubes or lozenge shapes, lay them upon plates, or waxed paper, and set aside to dry. This cream is the foundation of all the French creams. Molasses Cream Drops Knead a half cupful of fondant until soft and creamy, then work into it a dozen almonds that have been chopped rather fine, then make a plain molasses taffy, pull it until soft and light, divide it into halves and roll one-half out into a cake about half an inch thick, then roll out the fondant, place it on top, then cover this with the remainder of the taffy rolled as before, thus having a layer of fondant between two layers of taffy. Press the layers firmly together and cut into strips a half inch wide, then cut the strips into small drops with a pair of scissors. If the taffy hard- ens too quickly, a tablespoonful of glycerine✪ Molasses Cream Drops may be added to it while boiling. Cocoanut Drops Take one pound of desiccated cocoanut, half a pound of powdered sugar, and the white of an egg✪ Cocoanut Drops. Work all together, roll into little balls in the hand, bake on buttered tins. THE NEW ANNIE DENNIS COOK BOOK 357 Fondant Four teacupf uls granulated sugar, two teacupf uls of hot water, one teaspoonful of cream of tartar. Stir over slow fire until dissolved, but do not boil. After wiping off all the grainy edges, pour into a pan and boil until it makes a soft ball when tried in cold water. Set aside until it cools, then beat until creamy. When too stiff to beat, knead with the hands. Cut, or mold in desired shapes, and place between damp cloths. Crystallized Cherries, Etc. ✪ Crystallized Cherries, Etc.

AI-modernized reading of the original text

Make French cream as previously directed. Have ready some English walnuts, using care not to break the meats. Make a ball of the cream about the size of a walnut, and place a half nut meat upon either side of the ball, pressing them into the cream. Lay aside a few hours to dry. Nut Creams Chop almonds, hickory nuts, butternuts, or English walnuts, quite fine. Take the French creams, and before adding all the sugar, while the cream is quite soft, stir the nuts into it, and form into balls, bars or squares. Three or four kinds of nuts may be mixed together. Uncooked Fondant for French Creams These candies are made without boiling, which makes them very desirable, and they are equal to the best French creams. The secret lies in the sugar used, which is the XXX powdered, or confectioner's sugar, and can be obtained at the large groceries. Ordinary powdered sugar, when rubbed between the thumb and finger, has a decided grain, but the regular confectioner's sugar is as fine as flour. These candies are better the day after making. Break into a bowl the white of one or more eggs, as the quantity you wish to make will require ; add to it an equal amount of cold water, then stir in sugar until stiff enough to mold into shape with the fingers. After it is formed into balls, cubes or lozenge shapes, lay them upon plates, or waxed paper, and set aside to dry. This cream is the foundation of all the French creams. Molasses Cream Drops Knead a half cupful of fondant until soft and creamy, then work into it a dozen almonds that have been chopped rather fine, then make a plain molasses taffy, pull it until soft and light, divide it into halves and roll one-half out into a cake about half an inch thick, then roll out the fondant, place it on top, then cover this with the remainder of the taffy rolled as before, thus having a layer of fondant between two layers of taffy. Press the layers firmly together and cut into strips a half inch wide, then cut the strips into small drops with a pair of scissors. If the taffy hardens too quickly, a tablespoonful of glycerine may be added to it while boiling. Cocoanut Drops Take one pound of desiccated cocoanut, half a pound of powdered sugar, and the white of an egg. Work all together, roll into little balls in the hand, bake on buttered tins. Fondant Four teacupfuls granulated sugar, two teacupfuls of hot water, one teaspoonful of cream of tartar. Stir over slow fire until dissolved, but do not boil. After wiping off all the grainy edges, pour into a pan and boil until it makes a soft ball when tried in cold water. Set aside until it cools, then beat until creamy. When too stiff to beat, knead with the hands. Cut, or mold in desired shapes, and place between damp cloths. Crystallized Cherries, Etc.

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English Walnut CreamNut CreamsUncooked Fondant for French CreamsFondantMolasses Cream DropsCocoanut DropsCrystallized Cherries, Etc.

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