ing on buttered paper; continue to dip them until all are
used, then go over again, giving them a second coat of candy. They
look nice colored pink and flavored with vanilla.

CHOCOLATE CREAMS.

Use "French Cream," and form it into small cone-shaped balls with the
fingers. Lay them upon paper to harden until all are formed. Melt one
cake of Baker's chocolate in an earthen dish or small basin; by
setting it in the oven it will soon melt; do not let it cook, but it
_must_ be kept _hot_.

Take the balls of cream, one at a time, on the tines of a fork, pour
the melted chocolate over them with a teaspoon and when well covered,
slip them from the fork upon oiled paper.

COCOANUT CREAMS.

Take two tablespoonfuls of grated cocoanut and half as much "French
candy;" work them both together with your hand till the cocoanut is
all well mixed in it. If you choose, you can add a drop of vanilla. If
too soft to work into balls, add confectioners' sugar to stiffen; make
into balls the size of hazelnuts and dip twice, as in the foregoing
recipes, flavoring the melted "French Cream" with vanilla.

VARIEGATED CREAMS.

Make the "French Cream" recipe, and divide into three parts, leaving
one part white, color one pink with cochineal syrup, and the third
part color brown with chocolate, which is done by just letting the
cream soften and stirring in a little finely grated chocolate. The
pink is colored by dropping on a few drops of cochineal syrup while
the cream is warm and beating it in. Take the white cream, make a flat
ball of it, and lay it upon a buttered dish, and pat it out flat until
about half an inch thick. If it does not work easily, dip the hand in
alcohol. Take the pink cream, work in the same way as the white and
lay it upon the white; then the chocolate in the same manner, and lay
upon the pink, pressing all together. Trim the edges off smooth,
leaving it in a nice, square cake, then cut into slices or small
cubes, as you prefer. It is necessary to work it all up as rapidly as
possible.

RASPBERRY CREAMS.

Stir enough confectioners' sugar into a teaspoonful of raspberry jam
to form a thick paste; roll it into balls between the palms of your
hands. Put a lump of "French Cream" into a teacup and set it into a
basin of boiling water, stirring it until it has melted; then drop a
few drops of cochineal coloring to make it a pale pink, or a few drops
of raspberry juice, being careful not to add enough to prevent