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

H. W. H.

CHOCOLATE CREAMS.

One-half cup water, one-half cake chocolate, two cups sugar; flavor with lemon or vanilla. Boil the sugar and water to a thick syrup, put aside until a little cool, then beat to a thick cream; add flavoring and make it into balls. Dip quickly into melted chocolate, place on buttered plate, and put in a cool place to dry.

Miss Nellie Siddons.

ALMOND CREAMS.

Boil sugar, water, etc., as directed for cream, and when partially stirred, add a cup of blanched almonds (chopped fine). Treat as plain cream, and when well moulded, cut in squares or bars. Almond cream is very nice flavored with chocolate.

H. W. H.

COCOANUT CREAM.

Make like almond cream, substituting grated or desiccated cocoanut for the almonds.