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Candies and Candy Making: Cream

French Cream. - Place in a clean saucepan 2 cupfuls of white sugar, cupful of hot water. Boil 8 minutes without stirring. When done it should fall in threads from the stirrer, and when rubbed against the side of the pan should be of a creamy consistency. A few drops in cold water should roll into a soft ball between the fingers. It is better to remove from the fire CANDIES AND CANDY MAKING too soon than to cook too much, as if necessary it can be returned to the fire and the cooking continued.

When done pour into a bowl and beat with an egg beater. When cool add any desired flavoring matter.

This is a fondant which may be molded or cut into any desired shape, tinted and colored as desired, or made into bonbons by molding into various shapes and decorating with almonds or other nuts pressed into the top or side. Place the pan containing the cream in hot water or on a warm soapstone while molding it to prevent its getting too cold.

Or place in a clean saucepan 2 cupfuls of granulated sugar, 1/21 cupful of milk. Bring to a boil over a slow fire and boil for 5 minutes.