Chocolate Creams

Dust the moulding board with the least bit of flour, roll the cream on it, then cut in small pieces and form into balls between the palms of the hands and set on parafine paper to harden. It is better to do this part the day before you fix the chocolate, as they will be firmer. Put a cake of Huyler chocolate in a pan (set in another of boiling water) to melt. When melted cut into it a piece of parafine the size of a small hickory nut and a piece of butter half as large, add a few drops of vanilla. Roll the creams in the melted chocolate and set on parafine paper to harden. A fork or large hat pin is convenient to dip them with. Now for that which is tinted pink, first form into nice round balls the size of a twenty-five cent piece, and press into the top of each a blanched almond.

Grape Wine

Pick the grapes from the stems and mash them. For each quart of mashed grapes add one quart of water,,mix thoroughly, put in a jar and set away for four or five days. Then squeeze the pulp through a cloth and add three pounds of sugar for each gallon of liquid (brown sugar is best); mix pulp and sugar and set away for three or four days more. Stir every day, but do not skim off anything. Put in jugs, but do not cork till it ceases to work. Then add a few raisins and cork the jugs. Mrs. Burdette.

Grape Wine

One quart of juice, three pounds of white coffee sugar; fill up with water to make a gallon. Let it ferment five or six weeks, then bottle. Mrs. Sherman.

Currant Wine

One quart of juice, three pounds of sugar, three quarts of water, put in a jar or jug and let it work a week or longer if necessary, then rack it off and put in a dry cool place.

Foundation For Candies

4 cups granulated sugar. 3 table spoons glucose, i cup boiling water.

Stir, thoroughly, put cover on, let it boil rapidly. tiU it will almost candy (but not quite). Then pour it out in a large pan so that it will cover the bottom not more than two inches deep. Set in a cool place till it is about luke warm. (Try by putting the finger in to the bottom.) Then stir with a wooden paddle until it looks white and dry as if it was graining, then put in the hands and knead as you would bread, when it will soon be of a fine creamy consistency, and this is just what is wanted.

You can, if you wish, make several varieties of this cream at once, simply by dividing in several parts and flavoring differently, say one vanilla, one lemon and one rose—and the rose may be tinted a lovely pink.

To flavor, pour a few drops of the extract on the cream and knead a few times.

Cover the cream with a damp napkin and it will keep in perfect condition some time.

Dust your moulding board with the least bit of flour, roll this cream on it, then cut into small pieces and form into balls between the palms of the hands, and set on parafine paper to harden. It is better to do this part the day before you fix the chocolate as they will be firmer.