CONFECTIONERY. 449
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 co- coanut is all well mixed in it. If you choose, you can add a drop of va- nilla. 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, leav- ing 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 col- ored 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 its harden-
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