Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/103

Rh a loaf and place about ten narrow strips on with the chocolate piece. Pull out in small strips and cut on butter-cup cntter.

PEANUT BUTTER CUPS.

Take one pound of peanut-butter, place in a double boiler and heat.

Place in kettle Set on fire and mix.

When batch starts to boil remove paddle and wash off the sides of the kettle with a wet brush. Place cover on kettle and allow to steam for a few minutes. Remove cover, place thermometer in batch and cook to 335°, then add about a tablespoonful of burnt sugar color and when boiled in well, pour batch on greased slab. Turn edges in, place gloves on, knead up and when stiff enough to handle pull hard and fast until very shiny. Flavor vanilla while pulling. Twist air out and place on table. Knead up good and form in flat square piece about 16 inches square. Spread peanut-butter on batch and roll up, seal both ends and pull out about as large as your finger. Cut on butter-cup cutter.

HIGHBALLS.

Dip Maraschino Cherries in bon-bon fondant and then dip in bitter-sweet chocolate.

Have your cream pretty hot and after they are dipped in chocolate wrap in tin or gold foil and they will keep a long time.