COCOANUT CARAMELS.

Two cupfuls of grated cocoanut, one cupful of sugar, two tablespoonfuls of flour, the whites of three eggs, beaten stiff.  Soak the cocoanut, if desiccated, in milk enough to cover it; then beat the whites of the eggs, add gradually the sugar, cocoanut and flour; with your fingers make, by rolling the mixture, into cone shapes.  Place them on buttered sheets of tin covered with buttered letter paper and bake in a moderate heat about fifteen or twenty minutes.  They should cool before removing from the tins.

DRIED PRESERVES.

Any of the fruits that have been preserved in syrup may be converted into dry preserves, by first draining them from the syrup and then drying them slowly on the stove, strewing them thickly with powdered sugar.  They should be turned every few hours, sifting over them more sugar.

CANDIES WITHOUT COOKING.

Very many candies made by confectioners are made without boiling, which makes them very desirable, and they are equal to the best “French Creams.”  The secret lies in the sugar used, which is the XXX powdered or confectioners’ sugar.  Ordinary powdered sugar, when rubbed between the thumb and finger has a decided grain, but the confectioners’ sugar is fine as flour.  The candies made after this process are better the day after.

FRENCH VANILLA CREAM.

Break into a bowl the whites of one or more eggs, as the quantity you wish to make will require; add to it an equal quantity of cold water, then stir in XXX powdered or confectioners’ sugar until you have it stiff enough to mold into shape with the fingers.  Flavor with vanilla to taste.  After it is formed in balls, cubes or lozenge shapes, lay them upon plates or waxed paper and set them aside to dry.  This cream can be worked in candies similar to the French cooked cream.

CHOCOLATE CREAM DROPS.

These are made or molded into cone-shape forms with the fingers, from the uncooked “French Cream,” similar to that which is cooked.  After forming into these little balls or cones, lay them on oiled paper until the next day, to harden, or make them in the morning and leave them until afternoon.  Then melt some chocolate (the best confectioners’) in a basin set in another basin of boiling water; when melted, and the creams are hard enough to handle, take one at a time on a fork and drop into the melted chocolate, roll it until well covered, then slip from the fork upon oiled or waxed paper, and set them aside to harden.

FRUIT AND NUT CREAMS.

Raisins seeded, currants, figs and citron, chopped fine, and mixed with the uncooked “French Cream,” while soft, before the sugar is all mixed in, makes a delicious variety.  Nuts also may be mixed with this cream, stirring into it chopped almonds, hickory nuts, butternuts, or English walnuts, then forming them into balls, bars or squares.  Several kinds of nuts may be mixed together.