Mother Hubbard's cupboard: Recipes collected by the Young Ladies' Society, First Baptist Church, Rochester N.Y. Fourth Edition

by N.Y.). Young Ladies' Society First Baptist Church (Rochester

CREAM FOR BON-BONS.

Three cups sugar, one and one-half cups water, one-half teaspoon cream tartar; flavor with vanilla. Boil until drops will almost keep their shape in water; then pour into a bowl set in cold water; stir steadily with a silver or wooden spoon until cool enough to bear the hand; then place on a platter and knead until of fine even texture. If too hard, a few drops of warm water may be stirred in; if too soft, it must be boiled again. This is the general foundation of Cream Bon-Bons. It must be flavored with chocolate, by adding a tablespoon of melted chocolate while the syrup is hot.

Miss Helen W. Hooker.