its
hardening. Now dip these little balls into the sugar cream, giving
them two coats. Lay aside to harden.

Remember to _keep stirring_ the melted cream, or if not it will _turn
back to clear syrup_.

NUT CREAMS.

Chop almonds, hickory nuts, butternuts or English walnuts quite fine.
Make the '"French Cream," and before adding all the sugar, while the
cream is quite soft, stir into it the nuts, and then form into balls,
bars or squares. Several kinds of nuts may be mixed together.

MAPLE SUGAR CREAMS.

Grate fine maple sugar and mix, in quantity to suit the taste, with
"French Cream;" make any shape desired. Walnut creams are sometimes
made with maple sugar and are very fine.

STICK CANDY.

One pound of granulated sugar, one cupful of water, a quarter of a
cupful of vinegar, or half a teaspoonful of cream of tartar, one small
tablespoonful of glycerine. Flavor with vanilla, rose or lemon. Boil
all except the flavoring, without stirring, twenty minutes or half an
hour, or until crisp when dropped in water. Just before pouring upon
greased platters to cool, add half a teaspoonful of soda. After
pouring upon platters to cool, pour two teaspoonfuls of flavoring over
the top. When partly cool, pull it until very white. Draw it into
sticks the size you wish, and cut off with shears into sticks or
kiss-shaped drops. It may be colored if desired. (See page 444, for
coloring.)

CHOCOLATE CARAMELS.

One cupful of grated chocolate, two cupfuls of brown sugar, one cupful
of West India molasses, one cupful of milk or cream, butter the size
of an egg, boil until thick, _almost_ brittle, stirring constantly.
Turn it out on to buttered plates, and when it begins to stiffen, mark
it in small squares so that it will break easily when cold. Some like
it flavored with a tablespoonful of vanilla.

GRILLED ALMONDS.

These are a very delicious candy seldom met with out of France. They
are rather more trouble to make than other kinds, but well repay it
from their novel flavor. Blanch a cupful of almonds; dry them
thoroughly. Boil a cupful of sugar and a quarter of a cupful of water
till it "hairs," then throw in the almonds; let them fry, as it were,
in this syrup, stirring them occasionally; they will turn a faint
yellow brown before the sugar changes color; do not wait an instant
once this change of color begins, or they will lose flavor; remove
them from the fire, and stir them until the syrup has turned back to
s