Place in a saucepan one cupful of granulated sugar, one-half cupful of cream, the grated rind of one lemon. Boil to the soft ball stage; color with a few drops of yellow coloring and when slightly cool beat up until creamy. Form into bonbons and decorate with candied lemon peel.
Peppermint Creams
Place in a saucepan two cupfuls of granulated sugar, one-fourth cupful of white corn syrup, one-fourth teaspoonful of cream of tartar, and one-half cupful of cream. Boil to the soft ball stage. Let stand until nearly cool, then flavor with six drops of oil of peppermint, or one-half teaspoonful of extract, and add a few drops of red coloring to make a light shade of pink. Beat up until creamy and form into mint shape. Wintergreen creams can be made by flavoring with wintergreen.
Maple Creams
Place in a saucepan two cupfuls of light maple sugar and one-half cupful of cream. Boil to the soft ball stage, then stir in one cupful of finely chopped nut meats, and one teaspoonful of vanilla. Beat until creamy, and pour into a buttered pan. Cut into small squares. These are good dipped in melted chocolate.
Walnut Creams
Take two cupfuls of light brown sugar, one-half cupful of golden corn syrup, and one-half cupful of cream. Boil to the soft ball stage, add a cupful of finely chopped walnut meats, and a teaspoonful of vanilla. Beat until the mixture becomes creamy, then pour into buttered pan, and when cold mark off into small squares.
Cocoanut Creams
Take two cupfuls of granulated sugar, one-fourth cupful of white corn syrup, one-half cupful of cream, and one-fourth teaspoonful of cream of tartar. Boil to the soft ball stage, then add one teaspoonful of vanilla, and one-half cupful of shredded cocoanut. Stir until creamy, and pour into buttered pan. Can be formed in bonbon shape or poured into buttered pan.