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Candies and Candy Making: Beat

Remove and set the saucepan in a pan of cold water. Beat up with an egg beater until it creams. Mold into balls with the hands, and arrange in layers with figs, dates, or nuts between, and cut into squares. Or mold into any desired shape and place the nuts on top. This is suitable fondant for chocolate creams.

French Cream, with Glucose. - Pour over 2 tablespoonfuls of glucose cupful of boiling water. Stir in Confectioners' XXX sugar to make a stiff paste. After standing half an hour knead thoroughly with the hands. Color and flavor to taste.

French Vanilla Cream. - Take the whites of any desired number of eggs and an equal quantity of cold water or milk. Stir in Confectioners' XXX sugar to make a stiff paste, tint and flavor to taste. Form in fancy shapes and place on waxed paper to dry. This is suitable fondant for all bonbons and chocolate drops.

About 1½ pounds of confectioners' sugar will be required for the white of 1 egg.

Cream Candy. - Boil together to the hard snap 1 pound of white sugar, 1 cupful of water, ½ teaspoonful of cream of tartar, 2 teaspoonfuls of best white vinegar, 2 teaspoonfuls of vanilla, butter the size of an egg.

When it hardens on being dropped in water pour into a buttered pan and when nearly cold pull.

Or boil to the hard snap, or about half an hour over a slow fire, 3 pounds of loaf sugar, pint of water, add 1 teaspoonful of fine pickled gum arabic dissolved in 2 tablespoonfuls of boiling water and 1 tablespoonful of vinegar. Boil until it hardens on being dropped in water, remove and flavor as desired. Rub the hands with unsalted butter and pull until the candy is white. Twist or break it, stretch into ribbons, cut to any desired size, and lay on buttered plates or waxed paper to harden.