The creams she prepared exactly as she did for "Bon Bons," coloring and flavoring as her fancy dictated, shaping into balls with or without the addition of nuts and candied fruits.
With two silver forks Betsey found she could handle the creams nicely, drain off all the extra chocolate and place on waxed paper to dry.
Chocolate Cream Mints
| Fondant of any kind. |
| Color pastes. |
| Flavorings. |
| Nuts, candied cherries, etc., etc. |
| Chocolate. |
These Betsey made like the plain cream mints and other cream mints.
She rolled out the fondant so that it was about a quarter of an inch in thickness, cut with the little round cutter, then dipped each round in the melted chocolate, with two silver forks, drained off as much chocolate as possible, then placed on waxed paper to dry.
One of the neighbors, hearing of Betsey's candy making lessons, sent over a recipe for "Cocoanut Cakes," and while they were not exactly candy, Betsey tried them and found them to be delicious.
Cocoanut Cakes
| Cocoanut (grated), | ½ pound |
| Sugar (granulated), | ½ cup |
| Whites of | 2 large or 3 small eggs |
| Flavoring (vanilla), | ½ teaspoon |
Betsey beat the egg whites until very stiff, added the sugar and vanilla, then stirred in the cocoanut gradually.