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Sea Foam and Cream Candies

SEA FOAM and cream candies are delicious, and very easily made by the home candy-maker. Sea foam candies are those in which the white of egg is used, while the cream candies are made much after the same manner as fondant is made, except that cream is used instead of water.

GINGER CREAMS Place in a saucepan two cupfuls of granulated sugar, one-half cupful of cream, one-fourth teaspoonful of cream of tartar or a few drops of acetic acid and one-half teaspoonful of glycerine. Boil until it forms a soft ball when dropped into cold water or to about 240 degrees; then pour the syrup on a large platter and when it has become slightly cool cover with candied ginger cut into thin strips--about one-half cupful will be enough. Work with a wooden spoon from the sides of the dish until it becomes creamy and smooth; then gather up in the hands and knead thoroughly. Roll out into a sheet and cut into thin bars, laying a strip of ginger on each bar and pressing it in with the finger.