The quantity of chocolate creams the child eats cannot be good for her digestion.
I found her in the Victoria Embankment Gardens beneath the terrace of the National Liberal Club, and now she lives on chocolate creams and the 'Child's Guide to Knowledge.
She has a manner of holding chocolate creamsto her white teeth and talking to you at the same time which is peculiarly fascinating.
The purpose of cold creams and lip-salves is to impart lustre to the skin and protect it from cracking in changes of temperature.
When desired for coating, chocolate that is sweetened is usually employed, although many persons are fond ofcreams that have a bitter coating.
Delicious chocolate creams known as orientals can be made by the amateur if a little care is exercised.
The application of pressure to bitter chocolate extracts considerable fat, which is known as cocoa butter and is used largely in creams and toilet preparations.
In the third form of treatment, the sirup is poured out and then cooled before it is stirred to make it creamy, as in opera creams or bonbon creams.
Unlike fondant, these creams must be made up at once, so it will be necessary to allow sufficient time not only for the cooking and creaming processes, but also for the making and coating as well.
While it is not so desirable for the centers of chocolate creams as for most of the other candies for which it is used, it can, of course, be coated with chocolate if desired.
If plaster of Paris is to be used, fill small receptacles about the size and shape of chocolate creams with a thin mixture of plaster of Paris and water and allow it to set.
The molds for shaping center creams are formed in a thick layer of corn starch by means of a device that may be bought from a candy-making supply house or made at home.
Dick Harding had brought her a box of chocolate creamsand gum drops to match Pat's bag of plums.
The cocoanut creams are lighter, so one gets more of them for the money.
Cocoanut creams and tongue will be simply delicious.
Miss Rutherford, with the loaf of bread, the peaches and the peppermint creams in her hand, ran down to the boat.
The peppermint creams were finished before the second brew of soup came to the boil on the Primus stove.
Preserved raspberries are very nice to flavor ice creams and blanc mange.
The flowers give the keynote of the color scheme; dinner cards, bonbons, ices and creams and the decorations of the small cakes usually served with the dessert, conform to it.
Unless the colander must be used again it is best to let the creams stand in it to harden.
The clear complexion, the bright eyes, the lustrous hair that are such helps are born of good health rather than of creams and hair tonics.
Ordinary fruit creams may be made with condensed milk at a cost of about fifteen cents a quart, which, of course, is cheaper than ordinary milk and cream.
Philadelphia Ice Creams are not good if frozen too quickly.
In localities where cream is not accessible, the Neapolitan Creams are far better than milk thickened with cornstarch or gelatin.
This gives the smooth, light and rich consistency which makes these creams so different from others.
An ice cream may be used in the place of the puddings if they are not fancied, and the caterer can furnish small figures of Santa Claus in coloured creams which are very attractive.
Raspberry, strawberry, currant, and all fruit ice-creams are made in the same manner.
Walnut creams are sometimes made with maple sugar and are very fine.
Creams for puddings, pies and fritters may be made in the same manner with any other flavoring; if flour is used in making them, it should boil in the milk three or four minutes.
Biscuits are put into paper boxes, and individual creams into lead molds.
French ice-creams are custards of different degrees of richness stirred while freezing.
The individual creams have to be frozen very hard, and when unmolded should be brushed with a little color to simulate the fruit or flower they represent.
Colored sugars and small candies called "hundreds and thousands" are used to sprinkle over icings, meringues, creams and whips.
In fact, the whole process of making ice-creams is easier than that of making cake, but the latter is so generally practised that nothing is thought of it.
Boiled custard is the basis of many puddings, ice-creams and sauces.
Individual creams are perhaps too difficult for an amateur to undertake, and hardly repay the trouble when so many ornamental creams are more easily made.
All classes of ice-creams are better sweetened with syrup than with sugar.
Glace grapes or oranges can be arranged on the same dish with individual creams representing peaches and pears, the whole lightly covered with a little spun sugar.
All creams in the making increase in volume and therefore they must have sufficient room for churning.
Parfaits are creams made from a thick syrup, egg yolks and whipped cream, packed in a mould and frozen.
Mousses are heavy creamsflavored and sweetened and then whipped, packed into a mould and frozen.
The possibilities of using potato fondant as the base for fancy cups to hold ice creams and ices are unlimited.
A satisfactory variety is given these raisin creams by pulling the raisin entirely over a pecan meat before attaching to the cream.
For dipping creams into chocolate, this dipper is probably the best device which is available for the amateur.
The result, however, will not be so distinctively dainty and will be little improvement upon the mocha walnuts and pecan creamsdescribed above.
Then she should reserve one shape for each flavoring or mixture, so that she can easily distinguish by sight different kinds of creams after they are made.
Cornlettes are a little richer both in consistency and in flavor than the many creamsto which candy eaters are accustomed.
Or, instead of dipping all the creams in the chocolate, they can be cut in half and wrapped around with figs or seeded dates.
Ices and ice creams can be made in a pail that has a cover and a bail, such as a lard pail, but this is not a very convenient equipment and does not produce such satisfactory results as those obtained with a good freezer.
The ice creams and ices must, of course, be thoroughly frozen before they are packed in the mold.
Chocolate-creams are very well, but as a daily food dry toast is better.
If you knew the money she spends on choc'late creams and headache powders and the trashy novels she reads, you'd wonder she ain't even yellower than what she is.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "creams" in a variety of sentences. We hope that you will now be able to make sentences using this word.
