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French Cream Cherries.
Make a small round ball of French cream, cut a strip of citron the size of a cherry stem and put the ball of cream upon one end of it. Take a candied cherry, cut in two, and put one half on each side of the stem on the cream ball.
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Chocolate Creams.
Take French cream, mould into shape and lay on waxed paper or a marble slab for 24 hours. Melt chocolate in a double boiler, take a cream on a fork, drop in the chocolate and roll till well covered. Then slip from fork to waxed paper, and leave in a cool place to dry.
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English Walnut Creams.
Make French cream as directed above. Have ready some English walnuts. Make a ball of the cream about the size of a walnut and place a half nut meat on either side of the ball, pressing them well together. Lay away for a few hours to dry.
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