A TREATISE ON NUT CULTURE. 153 



When very light add four tablespoonfuls of flour and the walnut meal, one 

 teaspoonful of vanilla and the stiffly-beaten whites of the eggs. Stir in one- 

 half of a teaspoonful of baking powder and pour into a shallow baking pan; 

 the batter should not be over one inch in depth. Bake in a moderate oven. 

 When cold cut into diamonds, square or circles and dip into melted fondant 

 slightly flavored with vanilla. Before this sets press in the centre of each cake 

 an unbroken half of a walnut. 



Lancaster. L. S. S. 



Bonbons from Betsy Trotwood. 



French cream candy is made without cooking. The secret is in the sugar 

 used, which is the XXX powdered or confectioners' sugar. Ordinary pow- 

 dered sugar when rubbed between the thumb and finger has a decided grain, 

 but the confectioners' sugar is as fine as flour. 



French Vanilla Cream. 



Break into a bowl the white of one egg, add an equal quantity of cold 

 water; then stir in XXX powdered or confectioners' sugar until stiff enough to 

 mould into shape with the fingers. Flavor with vanilla to taste. After it is 

 formed into the desired shapes lay upon plates or waxed paper and set aside to 

 dry. This cream is the foundation for all the French creams. 



English Walnut Creams. 



Make French cream. Have ready some English Walnuts, taking care not 

 to break the meats. Make a ball of the cream about the size of a Walnut and 

 place a half nut meat upon either side of the ball, pressing them into the 

 cream. Lay aside a few hours to dry. 



Cream Dates. 



Select perfect Dates and with a knife remove the pit. Take a piece of 

 French cream, make an oblong shape and wrap the Date around the cream. 

 Another method for making French cream is to use ordinary white sugar and 

 to boil it. Four cups white sugar and one cup of hot water are placed in a 

 bright tin pan on the range and boiled without stirring for about eight minutes; 

 if it looks somewhat stiff test by letting some drop from the spoon, and if it 

 threads remove the pan to the table, taking small spoonful and rubbing it 

 against the side of a cake bowl. If creamy and will roll into a ball between 

 the fingers, pour the whole into the bowl and beat rapidly with a large spoon 

 or porcelain potato masher. If it is not boiled enough to cream set it back 

 upon the range, let it remain one or two minutes, or as long as necessary, 

 taking care not to cook it too much. Add vanilla (or other flavoring) as soon 

 as it begins to cool. These candies are from Margery Daw's, little book. 



BETSY TROTWOOD, 



