Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/44

40 SCRAP CENTERS.

Take any quantity of scrap fondant and place in pan over steam and melt until quite hot.

Remove all from fire and add vanilla flavor and ground nutmeg.

Run into any mould in starch and dip in sweet chocolate.

CHOCOLATE ALMOND EGG NOUGAT.

Place 25 lbs. mixed scrap in a kettle with enough water to dissolve or about 3 qts., when all is melted strain. Cook to 250 degrees and pour half over the well beaten whites of 18 eggs. Add 3 ounces cocoa butter. Cook the other half of batch to 260 degrees and pour into the eggs. Test batch in cold water and see if you have a stiff ball, such as a caramel test. If too hard add water and vanilla to reduce. If not hard enough place over ash fire or steam bath and cook to caramel test.

Add to it 3 or 4 lbs. of scrap fondant and work in smooth, when quite thick add 2 tablespoonfuls nutmeg, vanila [sic] flavor and 1 lb. shaved chocolate, and 2 lbs. Valencia almonds.

Pour in wafer lined box and cut next day in 5-cent slices about 2x4x½ inches.

CHOCOLATE COCOANUT FUDGE BARS.

Place in kettle Water to dissolve and boil until all is melted, and strain.

Cook to 248 degrees and set on tub and grain