The new practical housekeeping

Lay a strip of the brown on a piece of manilla, or buttered or waxed paper, then a strip of white on that, then the pink, then the white, and finish with the brown ; press lightly to make them adhere but do not squeeze out of shape ; leave a few hours to harden, trim smoothly with a knife and cut crosswise into slices half an inch thick, lay on waxed or manilla paper to dry, turning occasionally, and pack away in boxes. If the paste becomes hard while working, let it stand over hot water a few minutes ; or if wished fresh for dessert, do not divide the colors but form into a small brick, as in cut, with brown layer first, then the pink, with white on top. Place on small fruit plate and serve by cutting in thin slices. Cream Walnuts or Almonds are made by shelling and drying *»*« "mm codj. the nuts and then adipping into the paste, first melted over boiling waterr until it is like cream. If the nut shows through the cream it is too hot and must be set out of the water and beaten until cool and thick eenough to thoroughly coat the nuts. If it hardens return to the boiling water. Dry the creamed nuts on manilla paper. Another variety of nut candy is made by rolling the paste into balls and placing half a whole kernel of walnut, almond, or other nuts on each side, pressing it in until it adheres firmly. Chocolais Creams are made by boiling a half pound sugar and three tablespoons thick, sweet cream, till it makes a soft ball in water ; let it cool, then beat till it is very white, flavor with a few drops vanilla and make into balls size of a small marble ; warm some unsweetened chocolate and mix it with a piece of the melted paste (using more chocolate than paste) until quite smooth and thick enough to coat the creams. Drop the balls into this with a fork and take them out to dry on waxed paper. French Cream Candy (Uncooked). — Used by all confectioners. Mix whites of two eggs and their bulk in water in a large bowl : beat very well, add a dessert-spoon vanilla and about two pounds "XXX" confectioners' sugar finest grade of powdered sugar), well sifted, beat well, and the paste is ready Take one-half pound dates, remove stones, put in a piece of tho candy paste and roll each one in granulated sugar. For Fig Candy^ split one-half pound figs and place a layer of the dough on a board, first sprinkled well with powdered sugar to prevent its adhering, then a layer of figs, again a layer of dough, and cut in squares. Nuts of any kind may be made up into candy by using the meats for the foundation or inside of Uttle balls of paste, and then roll in coarse sugar ; set each kind out in a cool place to harden. For Chocolate Creams roll any number of balls size of small marbles from the dough and when they are hardened dip with a fork into some baker's chocolate melted on the stove. Be careful not to allow it to boil ; better to melt in a little cup placed in pan of hot water on the stove. Cocoa-nut Candy may be made by rolling out another portion of the dough on the floured board, sprinkle with cocoa-nut, roll a few times with the roller, and cut into squares. A mixture of cocoa-nut and nuts chopped fine makes a delicious candy. For English Walnut Candy split the walnuts, shape some of the dough into round flat balls, place a half of the nut on each side and press firmly.