Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/121

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Set on stove, stir continually and cook until a little of the candy taken out and tested in cold water forms a soft ball. Remove from fire and add 1 teaspoonful ground nutmeg and all the macaroon cocoanut it will take up. Pour on greased slab and roll out thin, about one-third the thickness of a caramel. Melt some fondant, flavor vanilla and spread over half of the cocoanut batch, then fold the other half over on the cream and roll down smooth. When cool cut into caramels.

COCOANUT-NUT-CARAMELS.

Place in kettle

Set on fire, stir continually and cook until a little tested in cold water forms a soft ball. Remove from fire, add one pound broken walnuts and all the macaroon cocoanut it will take up.

Roll out smooth the thickness of caramels and when cold cut in squares and when pan ning set on edge to show up nuts.

STUFFED DATES.

Remove the stones from dates and insert a walnut or pecan half in its place, roll tight and then roll in granulated sugar. Keep a pan