f a cake bowl; if it
becomes creamy, and will roll into a ball between the fingers, pour
the whole into the bowl. When cool enough to bear your finger in it,
take it in your lap, stir or beat it with a large spoon, or
pudding-stick. It will soon begin to look like cream, and then grow
stiffer until you find it necessary to take your hands and work it
like bread dough. If it is not boiled enough to cream, set it back
upon the range and let it remain one or two minutes, or as long as is
necessary, taking care not to cook it too much. Add the flavoring as
soon as it begins to cool. This is the foundation of all French
creams. It can be made into rolls, and sliced off, or packed in plates
and cut into small cubes, or made into any shape imitating French
candies. A pretty form is made by coloring some of the cream pink,
taking a piece about as large as a hazel nut, and crowding an almond
meat half way into one side, till it looks like a bursting kernel. In
working, should the cream get too cold, warm it.

To be successful in making this cream, several points are to be
remembered; when the boiled sugar is cool enough to beat, if it looks
rough and has turned to sugar, it is because it has been boiled _too
much_, or has been _stirred_. If, after it is beaten, it does not look
like lard or thick cream, and is sandy or sugary instead, it is
because you did not let it get cool enough before beating.

It is not boiled enough if it does not harden so as to work like
dough, and should not stick to the hands; in this case put it back
into the pan with an ounce of hot water, and cook over just enough, by
testing in water as above. After it is turned into the bowl to cool,
it should look clear as jelly. Practice and patience will make
perfect.

FRUIT CREAMS.

Add to "French Cream" raisins, currants, figs, a little citron,
chopped and mixed thoroughly through the cream while quite warm. Make
into bars or flat cakes.

WALNUT CREAMS.

Take a piece of "French Cream" the size of a walnut. Having cracked
some English walnuts, using care not to break the meats, place
one-half of each nut upon each side of the ball, pressing them into
the ball.

Walnut creams can be made by another method: First take a piece of
"French Cream," put it into a cup and setting the cup into a vessel of
boiling water, heating it until it turns like thick cream; drop the
walnut meats into it, one at a time, taking them out on the end of a
fork and plac