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Candies and Candy Making: English

English Walnut Creams. - Mold French cream in any desired size and place half an English walnut meat on the top or on either side.

Walnut Creams. - Boil to the hard snap stage 1 cupful of grated chocolate, 1 cupful of brown sugar, 1 cupful of molasses, cupful of sweet milk. When it hardens on being dropped in water stir in butter the size of an egg, 1 cupful of chopped walnuts, or add, in place of milk, pure cream.

Or boil together to the hard snap cupfuls of granulated sugar, 3 tablespoonfuls of glucose, 1 cupful of boiling water. Now add a cupful of cream, cupful of butter, and stir until done; before removing from the fire add 2 cupfuls of finely chopped hickory nuts, stir thoroughly, and pour out to cool. Other nut caramels can be prepared from the same recipe.

BONBONS To prepare bonbons it is necessary to have suitable lead molds oiled with the oil of sweet almonds, or starch prints of various shapes and sizes.

These are filled by means of a suitable funnel with sirup in the state known as the blow.

To test the sugar, dip the skimmer, strike it against the sides of the pan, and blow through the holes. If small bubbles and gleams of light may be seen, it is in the right condition. Add a few drops of any desired flavoring matter, and if coloring matter is desired add the color just as the sugar is taken from the fire. If the bonbons are to be white, let the sugar cool a little, and stir it in the pan until it grains and shines on the surface.

Allow the molds to cool, and let stand two or three days. As soon as the molds are cold remove the bonbons on waxed paper, and let stand two or three days to dry.