Dissolve as for Fruit Icings ten pounds of Cream; whip into it the whites of three or four Eggs; then stir in three pounds of French Fruits, such as Pineapple, red and white, Plums, Cherries, etc.; pour into a deep pan and set away till next day; then cut into large squares, same as Nougat, and wrap in wax paper.
Roll with the hands a piece of Cream into a strip about one inch in diameter; then with a knife cut into pieces about one inch in length; roll into a ball, and place a Walnut half on two sides opposite each other; place them in pans, and when they have stood a few hours, they may be crystallized. Another way, form on a slab a cone of sifted pulverized Sugar; any number of pounds desired; hollow out the top and pour in a small quantity at a time of any pure Fruit juice; work it into a stiff Cream, and color whatever shade corresponds to the flavor used; then roll out and serve in the same manner as before; these are very popular and handsome made in such colors as white, red, yellow, orange and green; crystallize as before.
CREAM DATES.
Select choice whole dates; press with the fingers the seed to one side, and with a pair of shears cut the date in half lengthwise; the seed can now be removed without spoiling the appearance of the date; fill them with Cream and roll them in the hands lengthwise, making them long and slim; place them in pans and crystallize. Made in this way, they are very handsome; they may be made in white, red, yellow, orange and green.
Select only nice, large Fruit, and open one-half of them and fill with smooth Cream any color or flavor desired—Vanilla being the most popular.
CREAM BONBONS.
Having filled a number of starch trays with fine dry starch, print any design desired; then put into a basin four or five pounds of Fondant; place this inside of another basin containing water and set on the fire; when dissolved, color and flavor as desired; then remove from the basin containing water, and set over the fire a moment, stirring all the time; do not let it come to a boil, as that would change it into a conserve when cold; now, with a funnel, run it into the prints and set in the closet till next day; then take them out on a sieve; dust off any adhering starch with a fine brush or bellows, they are now ready for crystallizing.
JELLY CREAM BONBONS.