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Nut Creams

• 3 cups sugar
• 1 cup rich cream
• 1 cup broken nut meats
• 1/2 teaspoon vanilla

Boil the sugar and cream over a slow fire to 234 degrees, stirring frequently. Remove from the fire and place in cold water. When cooled to blood heat add the nut meats and beat until creamy and beginning to get firm, Turn onto an oiled tin and mark in squares.

Cream Sugar

• 2 cups sugar
• 1/2 cup water
• 1 teaspoon cream
• 1 teaspoon butter
• 1 teaspoon vinegar
• 1/4 teaspoon lemon extract
• 1/2 teaspoon vanilla

Mix sugar, water, cream, butter and vinegar and boil slowly to 234 degrees. Remove from fire and place in cold water until cooled to blood heat. Add the flavoring extracts and beat until creamy and beginning to get firm. Pour onto oiled tins and mark in squares.

Fig Cream

• 4 cups sugar
• 1/2 cup corn syrup
• 1 cup water
• 6 tablespoons chopped figs
• Chocolate for dipping

Boil sugar, water and corn syrup to 236 degrees. Remove from the fire and pour onto a large platter and beat with butter paddles or a wide spatula, until it becomes creamy. Add chopped figs and roll out. Cut into narrow bars and dip with a fork into melted chocolate according to directions given under "Dipping in Chocolate."

Pineapple dream

• 1 cup sugar
• 1/2 cup water
• 1/8 teaspoon cream of tartar
• 4 teaspoons butter
• 1/2 teaspoon pineapple extract
• 1 tablespoon finely cut candied pineapple

Mix sugar, water, cream of tartar and butter. Place over moderate flame and cook to 236 degrees. Do not stir while cooking. Remove from fire and beat until creamy. Add flavoring and chopped pineapple. Pour onto an oiled pan and cut in squares. These centers also may be dipped in chocolate or fondant if desired following the directions for "Dipping in Chocolate."

Peanut Creams

• Peanut butter
• Melted chocolate
• Chopped nut meats
• Steamed prunes with stones removed
• Chopped figs and raisins
• Salt
• Fondant
• Dates with stones removed

Slightly salt a small jar of peanut butter and shape into any form desired. Have ready some melted chocolate, some fondant, melted, some chopped nut meats, and a mixture of chopped figs and raisins. Roll the peanut butter forms in these different foods to give a variety of delectable covers. Insert small pieces of peanut butter in the dates and prunes.

Maple Spheres

• 1 cup maple sugar
• 1 cup light brown sugar
• 1/2 cup water
• 1/8 teaspoon cream of tartar
• 1/4 teaspoon almond extract
• 1/2 cup chopped nut meats

Mix maple, brown sugar, water and cream of tartar and boil to 238 degrees. Remove from fire and place in pan of cold water. When cooled to blood heat add flavoring and nuts. Beat until creamy. Then knead until smooth and shape into Small balls. When cold and firm dip in melted chocolate.

Fondant for Centers

• 4 cups granulated sugar
• 1 cup water
• 1 tablespoon corn syrup or 1/4 teaspoon cream of tartar

Mix sugar, water and corn syrup or cream of tartar until sugar is dissolved. Bring to boil and cover for the first few minutes of boiling so that crystals will be washed down from the sides of pan. Boil to 240 degrees. Pour onto a marble slab or a large platter, which has been lightly sprinkled with water. As soon as the syrup has slightly cooled (it should crinkle up when touched at the edge with the finger), beat with broad spatula, putty knife or fork until the whole becomes creamy and firm. Knead until smooth and form in centers using flavoring as desired.

Balls, oblong pieces and horse shoe shapes make desirable shapes. Finely shopped nuts may be worked into the fondant. Canned cocoanut, finely cut, is also good. Candied fruits may be used. Vegetable colorings, or chocolate make attractive centers with appropriate flavorings, as wintergreen with pink, lemon with yellow, almond with green.

Dipping Centers in Chocolate

Purchase dipping chocolate from confectioners' supply house or get "Dot" chocolate from the grocer. Use at least one pound at a time as centers must be completely immersed in chocolate. Put chocolate through food chopper or grate it so that it may melt evenly and quickly.

Place chocolate in small double boiler so that chocolate may be as deep as possible. Do not let water in lower part of double boiler touch the pan containing chocolate. As steam forms, stir chocolate constantly that it may melt evenly and without reaching a temperature over 125 degrees. The thermometer may be used for stirring.

Remove the chocolate from the double boiler and beat until it reduces to 85 degrees, when it is just right for dipping. Dip in a room which is 68 or 70 degrees. Work rapidly that as many as possible may be dipped before chocolate hardens. If it hardens, place over steam and heat again to proper temperature.

Use a two tine fork or bonbon dipper. Immerse center in the chocolate, place fork under it and lift. scraping off excess chocolate on the side of pan. Turn up-side-down onto waxed paper and lift fork from center leaving an attractive marking.

If chocolate is gray or streaked, they did not cool quickly enough or temperature of chocolate was allowed to get too high.

If chocolate is spotted, it was not beaten enough.

If chocolate runs off and forms a thick base, it was not cool enough.

Dipping of Bon Bons

Fondant, flavored and colored as desired make very good centers for bonbons as well as for chocolate creams. nuts of various kinds are also good centers. For dipping, place fondant to be used ass coating in double boiler and stir till thin enough for dipping. Immerse the centers just as in chocolate dipping. Re-heat over steam as needed. Cream patties are made by heating fondant in double boiler till soft enough to drop from teaspoon onto waxed paper.