in milk works fine.

ALMOND BARS.--Same as peanut, only add the Almond nuts in time to allow
them to roast a little in the boiling sugar. One-fourth of a pint of
New Orleans syrup added to the boiling sugar improves the flavor and
color.

CHOCOLATE COATING.--Can use sweet confectioners', or confectioners'
plain (never use the quarter and one-pound grocery packages, as it
contains too much sugar to melt good). Place a small piece of paraffine
the size of a hickory-nut and one small teaspoon of lard in a rice
cooker, melt, add one-half pound of chocolate, stir until dissolved;
dip balls of cream in this chocolate, drop on wax paper to cool, and
you have fine hand made chocolate drops.

COLD SUGAR ICING.--For dipping cream drops. Confectioners' sugar with
the white of eggs and a small amount of dissolved Gum Arabic in water.
Make this into a batter. If thick, the drops will be rough; if thin,
the drops will be smooth.

COCOANUT CREAM ICE.--Two pounds granulated sugar, three-fourths pint
water, boil to a light crack; set off, add four ounces glucose (or the
amount of cream tartar you can hold on the point of a penknife); set
back on the fire, just let come to a boil to dissolve the glucose; set
off again, add immediately one-fourth ounce shaved paraffine, six
ounces cream dough cut up fine, one grated cocoanut. Stir all until it
creams, pour out into a frame on brown paper dusted with flour, mark
and cut with a knife when cold.

OPERA CREAMS.--Two pounds white sugar, three-fourths pint cow's cream,
boil to a soft ball; set off; add two ounces glucose; set on, stir easy
until it commences to boil, then pour out, let get three-fourths cold,
and stir it until it turns into a cream. Then work into two tablespoons
vanilla, line a pan with wax paper, flatten the batch in it, and mark
it in squares. Set aside two hours to harden.

ITALIAN CREAM OPERAS.--Melt four ounces butter with four ounces plain
chocolate. Take a batch of the opera cream; when cooked, add the above,
stir it in the kettle until it creams, then pan and work it as you do
the operas.

BUTTER CREAMS.--One and one-half pounds white sugar, and one-half pound
C. sugar, three-fourths pound glucose, one-fourth pint molasses, one
and one-fourth pint water; boil to the hard snap, add six ounces
butter, set off until it melts; set on and let boil, to well mix the
butter; pour out. Have one pound hard cream dough thoroughly warmed,
just so you can handle it. When t