Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/115

Rh ball the shape of an egg. Dip in sweet coating and when yon place the eggs on the counter for display cut one of the eggs in two to show the yolk center. Make in 5, 10, and 25 cent sizes, allowing about two ounces for 5 cents.

Procure from a supply house tin egg moulds of different sixes and grease each mould and place a little chocolate in the tin and with the fingers spread out all over the inside of tin until set. Place in a cool place and when hard slide out of mould. When you get a quantity made stick together by placing warm chocolate on the edges and sticking together. They can either be given a coat of glazine or not as you wish. Decorate with icing, dragus, and flowers. For a novelty small chickens, eggs, etc., can be placed in the center of eggs.

Make candy platters by cooking 4 lbs. sugar, 1 lb. glucose and 3 pts. water to 300° and after pouring on greased slab and pulling well, place in front of table furnace and take small pieces and roll out flat in oval-shape, press over small china platters and allow to cool. Take small balls of orange fondant and place about 2 on a platter. Take a piece of white fondant and roll out smooth and flat, place over the orange balls to represent poached eggs. Make some bacon by taking yellow, chocolate and white cream and laying in a pan in thin layers until about an inch thick. Turn out and cut crossways and place on the platters in small strips. With a little good judgment these novelties can be made quite attractive.