This section is from the book "Cook Book", by The Ladies of the Church of the Good Shepherd.
(From The Correct Art of Candy Making, published by us at 6cL (by post, 7 1/2 d.) or 15 Cents per Copy).
The following candies are made without boiling, rendering their preparation easier and producing a confection equal to the best French creams. The secret lies in the sugar used, which is the XXX powdered or confectioners' sugar. Ordinary powdered sugar, when rubbed between the thumb and finger, has a decided grain, "but the confectioners' sugar is us fine as flour. Absolute success is promised if the recipes are carefully followed. These candies are better if allowed to stand for twenty-four hours before eating.
Break into a bowl the white of one or more eggs, as the quantity you wish to make requires, and add to it an equal quantity of cold water; then stir in XXX powdered or confectioners' sugar until you have it stiff enough to mould into shape with the fingers. Flavor with vanilla to taste. After it is formed into balls, cubes or lozenge shapes, place upon plates or waxed paper and put aside to dry. This cream is the foundation of all the French creams.
Take French cream and mould into cone shape with the fingers; then lay the cones on waxed paper or a marble slab until the next day, to harden, or make them in the morning and leave until the afternoon. Melt some chocolate (confectioners' chocolate is the best) in a basin, which place in another basinful of boiling water. When melted, and the creams are hard enough to handle, take one at a time on a fork and drop into the melted chocolate, roll it until well covered, then slip from* the fork upon waxed paper and put them aside to harden.