1876.

JOHN H. CAMPBELL, JUN.
PHILADELPHIA.

Questions and Answers.

Charles Bellas, South Auburn, Neb., wants samples of amateur papers, and
George W. Buchanan, Searcy, Ark., wants to correspond with editors of
such papers. "O. E. S." wants us to offer prizes for music settings. We
will do so. A "member" asks all about chicken raising. He will find this
information in a long illustrated article in the ROUND TABLE, No. 806,
which he can order through any dealer. It is too soon to reprint it.
Estrella E. Ulrich, age sixteen, is a member who lives at Buckland's
Road, Onehunga, Auckland, New Zealand, and sends us a puzzle answer "too
late," as she says, "for the competition, but to let you see that
children born and brought up in this out-of-the-way corner of the world
know something about authors of England and America." If Lady Estrella's
excellent answer is a sample of what Auckland Ladies can do, we will
have to admit that New Zealanders are well informed on literary matters.
Will you give the Table a morsel about Auckland?

Annie Kidder: It is impossible to tell, at this distance of time, who
was the original of "Little Blue Jacket," the picture published by this
paper nearly nine years ago. It was from a photograph taken in London,
and we doubt if any record can now be found of it. We have none.

CHOCOLATE CREAMS.

The favorite candies illustrate the use of fondant both for the centre
of candies and for the outside, or "dipping," as candy-makers call it.
In the first place get everything in readiness. A fork, some sheets of
oiled paper--paper rubbed with olive oil--or waxed paper, a large bowl,
and three small saucepans or basins, your flavoring, the chocolate, and
your mass of fondant are what you will need. Take a half-pound of
fondant and work into it half a teaspoonful of vanilla drop by drop.
Then break off small bits and shape them into balls or pyramids. Stand
them on the papers so they will not touch each other, and let them
harden in a dry cool place--not the refrigerator--for two or three
hours. When the creams are ready to dip take half a pound of unsweetened
chocolate or cocoa and put it in the bowl, and place this in one of the
basins or saucepans into which boiling water has been poured. You can
add a trifle of boiling water to the chocolate to hasten its melting.
When it is melted add an equal amount of melted fondant, and stir
constantly till the mixture is like thick cream