Part 5
Make a rich sweet lemonade, strain into the freezer. Then add the beaten whites of 2 eggs to each quart of the lemonade after it is partly frozen. Very good and quickly made.
Mrs. R. R. Crapo.
Coffee Ice Cream.
Required: 1 quart of best cream, 1½ pint of strong Mocha coffee, 14 ounces white pulverized sugar, yelks of 8 eggs. Mix these ingredients in a porcelain-lined kettle and place on fire to thicken. Rub through hair sieve, put into freezer and freeze.
Abbie Mac Flinn.
Pine-Apple Ice.
1 pint can of grated pineapple, ¾ pound of sugar, 1 quart of water. When half frozen add the beaten whites of 2 eggs.
M. P. S.
Mousse Glace.
1 quart of cream, whipped, 2 cupsful of granulated sugar, ½ cupful of wine. Place in a mold and freeze five hours.
M. P. S.
Strawberry Water Ice.
1 quart of strawberries, 1 quart of water, 1 pound of sugar, juice of 2 lemons, add sugar and lemon juice to the strawberries, mash them and stand aside one hour, then strain through a fine sieve, add the water and turn into the freezer to freeze.
Mrs. W. J. Pollock.
Milk Sherbet.
1 quart of milk, 1 pint of sugar, juice of 4 lemons. Let the milk and sugar be partially frozen, then strain into the milk the juice of the lemons.
Frances H. Potter.
Biscuit Glaces.
1 quart of cream, 1 teaspoonful of vanilla, yolks of 6 eggs, ¼ teaspoonful of salt, ½ pound of sugar, 1 quill of maraschino. Put half of the cream on to boil. Beat sugar and yolks of eggs together until very, very light, then stir them into boiling cream, and stir over fire until it begins to thicken. Take from fire and put aside to cool, when cold add vanilla and maraschino and freeze in usual manner, whip the remaining pint of cream to a stiff froth, and stir into the frozen mixture.
Frances H. Potter.
Milk Sherbet.
Take 2 cupsful of fruit juice, (grated pineapple, orange, raspberry or strawberry), 2 cupsful of sugar, 2 cupsful of water, and 2 cupsful of milk, adding milk last. Freeze till hard.
Mrs. Seymour H. Jones.
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DRAKE HARDWARE CO., WHOLESALE, BURLINGTON, IOWA.
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Ices made according to receipts in this book should be frozen in The Lightning Freezer. ASK YOU HARDWARE DEALER FOR THEM.
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CAKE AND COOKIES.
BANBERRY TARTS.
1 bowl of raisins, 1 cup of sugar, 1 lemon, 1 egg, 1 Boston cracker (rolled), 1 tablespoonful of water, grate rind of lemon, use juice, chop pulp with raisins.
Frances H. Potter.
HERMITS.
1¼ cups light brown sugar, ⅔ a cup of butter, 2 eggs, 3 tablespoonsful of milk, 1 teaspoonful each of soda, cinnamon and nutmeg, soda in the milk, 1 cup of raisins seeded and chopped. Flour enough to make them soft as you can roll them out.
Frances H. Potter.
COOKIES.
⅔ a teacupful of butter, 1 coffee-cupful of sugar, 2 beaten eggs, 2 tablespoonsful of milk, 2 teaspoonsful of baking powder, 2 teaspoonsful of vanilla. Mix with flour as soft as can be well rolled out.
Mrs. W. G. Mercer.
CHOCOLATE COOKIES.
2½ cupfuls of sugar, 1 cupful of butter, ½ cupful of hot water, 1 heaping cupful of grated chocolate, 2 eggs, 3 teaspoonsful of baking powder, flour to make stiff enough to drop from a spoon. Drop in a greased pan and bake in a quick oven.
Mrs. L. L. Arnold.
CLUB COOKIES.
1 cupful of butter, 2 cupsful of sugar, 3 cupsful of flour, 4 eggs, 1 teaspoonful baking powder. Cream the sugar and butter, add the flour with baking powder sifted in and then add eggs well beaten. Season highly with nutmeg. Take a teaspoonful of the dough, form into a ball by rolling in the hands and press as thin as possible. Bake in a quick oven.
M. W. McF.
JOE SOAN’S COOKIES.
4 cupsful of sugar, 3 cupsful of butter, 8 cupsful (scant) of flour, 1 large cupful sour cream, 5 eggs, 1 teaspoonful of soda. Drop them in very small spoonsful on pan instead of rolling.
COOKIES.
4½ cupsful of flour, 1½ cupsful of sugar, ½ cupful of butter, 2 eggs, teaspoonful of soda and sour milk enough to make a soft dough.
CRISP CAKES.
1 scant cupful of butter, 2 cupsful of sugar ¼ cupful of cold water, ¼ cupful whisky, 2 eggs, 1½ teaspoonsful baking powder, 1 teaspoonful vanilla, flour to make a stiff dough. Roll as thin as a wafer and cut out with a small biscuit cutter. Bake in a quick oven on an inverted pan. This keeps the bottom from getting too brown.
Mrs. Wm. D. Eaton.
GINGER COOKIES.
1 cupful of Orleans molasses, 1 cupful of sugar, 1 cupful of butter and lard mixed, 1 dessert spoonful of ginger, 1 dessert spoonful of soda. Mix soda with flour and then mix all together. Roll thin, cut into forms and bake in a quick oven.
Mrs. W. G. Mercer.
GINGER SNAPS.
1 cupful of molasses, 1 cupful of butter, 1 cupful of sugar, 1 tablespoonful of ginger, 2 eggs. Put molasses and butter on the stove and when it comes to a boil take from the fire and add the sugar and ginger. When well mixed add the eggs, which have been well beaten, and then add flour enough to roll out. Have tin sheets. Put a small piece of the dough on the tin sheet, roll as thin as a knife blade, cut into round cakes and bake in a quick oven.
Mrs. E. S. Phelps.
HERMITS.
3 eggs, 2 cupsful of sugar, 1 cupful of chopped raisins, 1 cupful of butter, 3 tablespoonsful of sour milk, 1 teaspoonful of cinnamon, 1 teaspoonful of cheese, ½ teaspoonful of nutmeg, ½ teaspoonful of soda. Add flour, making the dough quite soft.
Bertha B.
HICKORY-NUT CAKES.
Whites of 7 eggs beaten to a stiff froth, 1 pint of pulverized sugar, 8 tablespoonsful of flour and 1 quart of nut kernels. Drop a teaspoonful at a time on a greased pan and bake in oven.
L. R. B.
NUT COOKIES.
1 pint of nuts, any kind, 1 pint of flour, 1 pint of sugar, 4 eggs, 1 teaspoonful of baking powder, 1 tablespoonful of cinnamon. Drop in spoonsful a little apart in greased pan and bake in quick oven.
Mrs. L. L. Arnold.
“NOTHINGS.”
3 well-beaten eggs, 1 tablespoonful of sugar, salt and flour enough for a very stiff dough. Roll and cut into very thin small round cakes and fry them in lard. When they rise to surface and are turned over they are done. Drain on a sieve and put two together with jam or jelly between.
Miss Rhein.
NUT CAKES.
½ pound of sugar, whites of 3 eggs. Beat sugar and eggs together to a stiff froth and add 1 pint nuts and 4 tablespoonsful of flour. Drop on buttered tins and bake.
SCOTCH CAKES.
1 pound of brown sugar, ½ pound of butter, 2 eggs, 1 pound of flour, ½ tablespoonful of cinnamon. To be rolled quite thin.
WALNUT MACAROONS.
1 pint of sugar, 1 pint of flour, 1 pint of walnuts, 4 eggs, 2 teaspoonsful of baking powder, cinnamon, cloves and nutmeg to taste. Drop very small in large pan and bake.
Miss Rhein.
APRICOT CAKE.
¼ cake of chocolate, grated, ½ cup of milk, yolks of 2 eggs. Boil until thick and then let it cool. 1 tablespoonful of melted butter, ½ cupful of milk, 1 cupful of sugar, 1 teaspoonful of vanilla, 1½ cupsful of flour and 1 teaspoonful of soda. Put soda in flour. Put stewed apricots between layers and frosting on top.
Mrs. W. G. Mercer.
BOSTON NUT CAKE.
3 eggs, 2 cupsful of sugar, 1 cupful of butter, 1 cupful of milk, 4 cupsful of flour, 2 teaspoonsful of baking powder, 1 large cup of hickory-nut kernels, 1 large cup of raisins.
Miss Rhein.
CARAMEL CAKE.
1 cupful of butter, 2 cupsful of sugar, 3 small cupsful of flour, whites of 8 eggs, 1 cupful of milk, 2 teaspoonsful of baking powder. Flavor with vanilla. Bake in layers.
Filling for Same.—2 cupsful of dark brown sugar, 1 cupful of cream. Boil together until the mixture becomes sticky, but not candy. Spread between layers.
K. E. R.
CUP CAKE.
1 cupful of butter, 2 cupsful of sugar, 2½ cupsful of flour, 4 eggs, ½ cupful of sweet milk, 1 small nutmeg, 1 teaspoonful of baking powder. Mix as you would for any cake. Butter and sugar creamed very light and the eggs beaten together instead of separately. Bake in small tins or one large one, as you fancy.
K. E. R.
CARAMEL FROSTING.
2 cupsful of brown sugar, ½ cupful of butter, ½ cupful of cream. Cook all together and add a little vanilla before putting on the cake.
Mrs. C. P. Squires.
CHOCOLATE CAKE.
Whites of 6 eggs, 1½ cupsful of sugar, ½ cupful of flour, ½ cupful of corn starch, ½ cupful of butter, ½ cupful of milk, 1 heaping teaspoonful of baking powder, or 1 teaspoonful of cream tartar, ½ teaspoonful of soda.
Frosting.—Whites of 3 eggs, 1½ cupsful of pulverized sugar, 1 teaspoonful of vanilla, 9 tablespoonsful of grated chocolate. Stir eggs and chocolate together in a bowl over a boiling teakettle until perfectly smooth, then add sugar and vanilla.
French Loaf Cake.
2½ cupsful of powdered sugar, 1½ cupsful of fresh butter, 1 cupful of milk, 3 eggs, 5 cupsful of flour, 1 wineglassful of wine, 1½ nutmegs, ½ teaspoonful of soda (scant), ½ pound stewed raisins, 2 ounces of citron. Stir sugar and butter to a cream, then add part of the flour with the milk, a little warm, and the beaten yolks of the eggs. Then add with the rest of the flour the whites of eggs, well beaten, the spice, wine and soda. Mix all thoroughly and add the fruit as you put it in the oven, stirring in the raisins, dredged with a little of the flour, and putting the citron, cut into small strips, into the loaves after they are put into the pans.
S. S. G.
Fruit Cake.
1 pound of butter, 1 pound of sugar, 1 pound of flour, 3 pounds of raisins, 2½ pounds of currants, 1½ pounds of citron, 1 glass of preserves, ½ teacupful of molasses, 1 wineglassful of brandy or wine, tablespoonful each of cinnamon, allspice and cloves, and 3 teaspoonsful of baking powder.
Ginger Cake.
¼ cupful of butter, ½ cupful brown sugar, ½ cupful of molasses, ½ cupful of boiling water poured onto 1 even teaspoonful of soda, 1 egg, 1 heaping teaspoonful of ginger, flour for a thin batter. Bake in a slow oven.
Mrs. H. C. Schramm.
Hickory Nut Cake.
Whites of 9 eggs, 5 cupsful of flour, 1 cupful of butter, 3 cupsful of sugar, 1 cupful of milk, 2 teaspoonsful of baking powder, 1 teaspoonful of vanilla or 2 tablespoonsful of brandy, 1 pint of nuts.
E. G. R.
Hot Water Sponge Cake.
1½ cupsful of sugar, 1½ cupsful of flour, 3 eggs, ⅔ cupful of boiling water, 2 teaspoonsful of baking powder; flavor with lemon. The water is added the last thing.
Mrs. W. G. Mercer.
Hickory Nut Cake.
2 cupsful of sugar, 1 cupful of butter, ⅔ cupful of milk, 3 cupsful of flour, whites of 6 eggs, 2 teaspoonsful of baking powder, 1 cupful of fine chopped nut meats.
Mrs. W. G. Mercer.
ICE CREAM CAKE.
2 cupsful of pulverized sugar and 1 cupful of butter well beaten together, 1 cupful of sweet milk, 3 cupsful of flour, 2 teaspoonsful of baking powder, whites of 8 eggs beaten stiff. Bake in layers.
FILLING—4 cupsful of sugar and a small cupful of boiling water, let them boil in a pan until clear and candied, then pour it onto the whites of 4 eggs, which have already been beaten to a froth. Beat until cold, flavor with vanilla. Spread between each layer and on top.
E. G. R.
ICE CREAM CAKE.
Make any nice white cake or sponge cake. Bake an inch thick in jelly pans and let them get perfectly cold. Take 1 pint of thickest sweet cream, make very sweet with powdered sugar and flavor with vanilla. Blanche 1 pound of almonds and chop fine, stir into cream and put very thick between layers.
E. G. R.
MAPLE SUGAR ICING.
For a three-layer cake, take 3 cupsful of maple sugar scraped fine and 1 cupful of cream. Boil till crisp in water. Beat until thick enough to spread. Add hickory nuts or butter nuts, as desired.
Mrs. Seymour H. Jones.
Sponge Cake.
12 eggs beaten separately, 1 pound of granulated sugar, ½ pound of flour sifted two or three times, 1 teaspoonful of lemon extract or juice and grated rind of a lemon. Beat yolks light, add sugar, beat again; add beaten whites and extract, and lastly flour stirred in very gently until all covered by the batter. Bake in 2 well greased bread pans filled but half full, from 45 minutes to an hour.
Mrs. Wallace Campbell.
“MAUD’S” CAKE.
CAKE PART—1½ cupsful of brown sugar, ½ cupful (scant) of butter, 3 eggs, ½ cupful of milk, ½ cupful of flour, then stir in chocolate custard which is made as follows:
CHOCOLATE CUSTARD—8 tablespoonsful of grated chocolate, 5 tablespoonsful of granulated sugar, ½ cupful of milk. Boil until it thickens a little, beat until cool, then stir into the cake; add 1½ cupsful of flour and 2 teaspoonsful of baking powder.
ICING—2 cupsful of white sugar and 1 cupful of water, boil until quite stiff, or till it candies or strings. Have the whites of 2 eggs beaten stiff, then add syrup, beating constantly. Flavor with vanilla. Bake the cake in three layers in a moderately hot oven.
Ella G. Rhoads.
NUT CAKE, (Layer Cake).
¾ cupful of butter, 2 cupsful of sugar, 1 cupful of milk, 1 cupful of corn starch, 2 cupsful of flour, 1½ teaspoonsful of baking powder. Mix corn starch, flour and baking powder together, add to the butter and sugar, alternately with the milk; lastly add the whites of 7 eggs.
FILLING—Whites of 3 eggs beaten to a stiff froth, 1 large cupful of granulated, or confectioners’ A sugar moistened with 4 tablespoonsful of hot water. Boil sugar and water briskly until it “ropes” or threads when dropped from the end of the spoon. Then pour the boiling syrup upon the beaten eggs in a small stream, beating hard all the time. Add cupful of hickory nut meats chopped fine.
SPONGE CAKE, (Hot Water).
4 eggs, 1½ cupsful of sugar, 2 cupsful of flour, 1 cupful of boiling water, 1 teaspoonful of soda, 2 cream tartars. Beat eggs, sugar and flour together and add hot water last.
GINGER BREAD.
2 tablespoonsful of butter, 2 tablespoonsful of sugar, 1 cupful of N. O. molasses, 1 cupful of butter milk, 1 teaspoonful soda in milk, 1 teaspoonful each of ginger and salt, 2 tablespoonsful of cinnamon, scant ½ teaspoonful of cloves, 3 cupsful of flour.
RIBBON CAKE.
2½ cupsful of sugar, 1 of butter, 1 of sweet milk, teaspoonful of cream tartar, ½ teaspoonful of soda, 4 cupsful of flour, 4 eggs. Reserve a third of this mixture and bake the rest in 2 tins of the same size. Add to the third reserved, 1 cupful of seeded raisins, ¼ pound of citron, a cupful of currants, 2 tablespoonsful of molasses, teaspoonful each of all kinds of spice; bake in a tin the same size as other loaves; put the three loaves together with a little icing, placing the fruit layer in the middle. Frost the top and sides.
Mrs. R. Crapo.
SPICE CAKE.
1 scant cupful of butter, 1½ cupsful of sugar, 3 eggs beaten separately, 1 cupful of milk, 3 cupsful of flour, 1 teaspoonful of cream tartar, ½ teaspoonful of soda. Mace, cinnamon and cloves, 1 teaspoonful of vanilla.
Mrs. G. V. Phillips.
ORANGE CAKE.
Beat the yolks of 12 eggs with 1 pound of pulverized sugar, grate the peel of 1 orange and 1 lemon, add the juice of both, then add the beaten whites of 8 eggs and ½ pound sifted flour.
ICING—To the beaten whites of 2 eggs add a little confectioners’ sugar, grate the peel of 1 large orange, adding the juice of same alternately with sugar until quite stiff. It takes nearly 1½ pounds of sugar.
Frances H. Potter.
“Snow Flake.”
1 cupful of butter, 1 cupful of milk, 1 cupful of corn starch, 1½ cupful of sugar, 2 cupsful of flour, 3 spoonsful of baking powder, whites of 4 eggs. This makes two loaf cakes.
Miss Rhein.
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H. RANKE.
Dealer in Hats, Caps and Furs 315 Jefferson Street, BURLINGTON, IOWA.
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THE BURLINGTON HAWK-EYE, FOUNDED JUNE, 1839.
Daily, 15 cents per week, by carrier. Weekly, $1.00 per year, by mail. Sunday, $2.00 per year, by mail.
Send The Hawk-Eye (Daily, Sunday or Weekly), to your relatives or friends abroad, it helps to advertise Burlington and will prove a welcome visitor to the recipient.
THE HAWK-EYE CO., Publishers.
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For the Best Goods made in Burlington you will find at my place every day. These are fresh and made by skilled labor. My motto is “how good and not how cheap.” Every pound of goods guaranteed pure, made every day of the best material. Special sale every day.
JAS. W. SMITHER, 313 Jefferson Street.
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JELLIES AND JAMS.
Orange Jelly.
12 fine oranges, 1 package of Coxe’s gelatine dissolved in 1 cupful of cold water, 3 cupsful of fine sugar, juice of oranges grated rind of 3, 2 cupsful of boiling water, ½ teaspoonful of cinnamon, soak gelatine 3 hours in water, cut from top of orange small round piece, clean out all pulp carefully, put empty orange skins in cold water, strain juice, stir until thick, add spice, pour boiling water upon gelatine, stir over fire until well dissolved, add juice and sugar, stir all together, strain into pitcher, when clear fill oranges.
Orange Marmalade.
Take equal weights of oranges and sugar, (white), grate the yellow rind from ¼ of the oranges, cut all the fruit in halves, take out the pulp—throwing away the rinds and seeds. Drain off all of the juice you can, and put it on to boil with the sugar. Let it come to a boil, skim it and let it simmer for 15 minutes, then put in the pulp and grated rind and boil 15 minutes longer. Put in jelly tumblers.
Mrs. E. L. Stone.
Raspberry Jam.
1 pint of raspberries, 1 pint of white currant juice, 1 pint of sugar, cook all together and boil down to the consistency of jam, it is better to make a little at a time.
Ella G. Roads.
Calves Foot Jelly.
Take 4 fresh well cleaned calves feet, put in 3 quarts of cold water. Bring to a gentle boil, skim well, draw pan to side of stove covered, let boil gently 5 hours, strain off stock through hair sieve, set in a cold place till next day when it should be a stiff jelly. Scrape off all fat, take a piece of muslin dipped in hot water scrape all remaining fat. Put stock in perfectly clean stew pan, with 1 pound of loaf sugar, juice of 5 large lemons, chopped peeling of same, piece of cinnamon two inches long, 8 cloves, 8 whites of eggs whipped stiff. Bring mixture gently to boil, simmer for 15 minutes, strain through jelly bag, add 2 wine-glassesful of brandy, let in mold till stiff. Turn out and use.
Mrs. J. A. Gregg.
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WM. IHRER & SONS,
Wholesale and Retail Grocers,
HEADQUARTERS FOR THE FOLLOWING LEADING BRANDS OF FINE CONDIMENTS:
S. Rae & Co’s Fine Olive Oil; P. Emillien & Co., Bordeaux, France, Fine French Fruits and Vegetables: Cross & Blackwell’s Pickles, Sauces, Relishes, Etc.: J. E. Burns & Co’s Fine Spices; Sprague, Warner & Co’s Richeliu Brand of Canned Fruits and Vegetables; Horton Cato M’f’g Co’s Royal Salad Dressing; H. J. Heinz & Co’s Pickles, Preserves and Mince Meats; G. A Hoflieferant’s Fine Wiesbaden Preserves, Fruits, Etc.
ALL KINDS OF DRESSED POULTRY
CHOICE GAME and FISH A SPECIALTY.
We have the Finest Line of Fancy Groceries, Fine Teas, Coffees, Etc., in the City.
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F. L. UNTERKIRCHER. GEO. L. UNTERKIRCHER.
P. F. UNTERKIRCHER & SONS,
Livery and Furnishing Undertakers,
LIVERY STABLE, UNDERTAKING, 206 to 210 Washington St. 212 Washington Street.
BURLINGTON, IOWA.
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E. S. PHELPS
_FIRE._ } { SURETY ON BONDS. _LIFE._ } INSURANCE { _ACCIDENT._ } { EMPLOYERS LIABILITY.
Telephone 16. 321½ Jefferson St.
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M. A. FRAWLEY, NOTARY PUBLIC. Insurance, Real Estate and Loans, 321½ Jefferson Street, Telephone No. 16. BURLINGTON, IOWA.
Buy, Sell, and Manage Property on Commission. Collect Rents and Pay Taxes. Care and Management of Property Solicited.
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M. H. DAVIS CONFECTIONERY CO., ——MANUFACTURERS OF—— Fine Candies, Ice Cream and Ices
Also Bakers of Fine Home Made Goods,
406 Jefferson Street.
A Full Assortment of Cut Flowers Received Daily.
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FANCY, CHOICE AND STANDARD GROCERIES WHICH INDICATE THREE GRADES OF GOODS
My First Grade: NOTHING BETTER TO BE HAD. Second Grade: SOLD BY MANY OTHERS AS BEST. Third Grade: EQUALS ANY STANDARD GOODS.
Prompt and Special Attention given to all Telephone Orders.
W. J. DONAHUE, Telephone 36 323 South Eighth Street
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BEVERAGES.
Blackberry Cordial.
To 1 gallon of pressed juice of new fruit, put 2 ounces of cinnamon, 2 ounces of cloves, two ounces of mace. To each pint of juice put ½ pound of loaf sugar. Boil twenty minutes, strain, and add to each pint of juice 1 wine-glassful of brandy.
L. R. B.
Cherry Bounce.
¾ pound of granulated sugar to 1 pound of late cherries. Fill 5 gallon demijohn with alternate layers of cherries and sugar, cover with best whiskey and let it stand one year. Then take it off the fruit and bottle.
Mrs. D. W. Peasley.
Raspberry Vinegar.
A SUMMER BEVERAGE.
Put into a jar 2 quarts of raspberries, and pour over them a quart of good vinegar. Let stand 24 hours, strain it well; pour this liquid over 2 more quarts of berries, let stand again 24 hours; strain it through a jelly bag. Allow ¾ pound of good white granulated sugar to every pint of juice, stir well, put into a stone jar and cover closely. Put it in a kettle of boiling water for one hour, strain, and bottle, seal, and it is ready for use the same summer. One teaspoonful to a glass of cold water is the way to prepare it for a beverage.
Mrs. R. R. Crapo.
CONFECTIONERY.
Granulated sugar is preferable. Candy should not be stirred while boiling. Cream tartar should not be added until syrup begins to boil. Butter should be put in when candy is almost done. Flavors are more delicate when not boiled in candy, but added afterward.
Abbie Mac Flinn.
French Vanilla Cream.
Break into a bowl the white of one egg, add to it an equal quantity of cold water and stir in XXX powdered sugar until it makes a cream stiff enough to mould. Flavor with vanilla and mould in any shape desired. This cream is the foundation of all French creams. Peppermint and wintergreen essence can be used instead of vanilla.
E. B. N.
Candied Fruits and Nuts.
1 cupful of granulated sugar, 4 cupsful of water. Boil together until crisp when tried in cold water. Boil slowly and never stir. Set the kettle in a pan of hot water while using to delay crystalizing. Take on the end of a long pin, or string or thread, sections of oranges, stoned cherries, or other fruits or halves of walnuts, Brazilian nuts, etc., dip into the syrup until thoroughly coated and let harden on oiled paper.
M. G. M.
French Cream Cherries.
Make a small round ball of French cream, cut a strip of citron the size of a cherry stem and put the ball of cream upon one end of it. Take a candied cherry, cut in two, and put one half on each side of the stem on the cream ball.
E. B. N.
Chocolate Creams.
Take French cream, mould into shape and lay on waxed paper or a marble slab for 24 hours. Melt chocolate in a double boiler, take a cream on a fork, drop in the chocolate and roll till well covered. Then slip from fork to waxed paper, and leave in a cool place to dry.
E. B. N.
English Walnut Creams.