Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/45

Rh off by stirring and rubbing on the sides of the kettle with your paddle.

Add cocoa and vanilla to flavor and some burnt sugar to color real dark, if necessary.

When batch is quite thick add 5 lbs. of scrap fondant and work in smooth. Add 2 lbs. chip cocoanut and pour in paper lined starch tray arid let set over night.

Turn out and cut in 2x4 bars to be sold at 5 cents each.

CORN MEAL NOUGATS.

Boil until all is dissolved, and strain.

Cook to 246 degrees or 248 degrees and add 2 ounces cocoa butter.

Remove from fire and add 10 lbs. corn meal and all the macaroon cocoanut it will take.

Flavor with ground nutmeg and vanilla.

Roll out thin on greased slab about like nougat and cut in small pieces to dip in sweet coating.

SCRAP FUDGE.

Place in kettle.

Melt and strain into another kettle.

Cook most of the water out or to about 236 or 238 degrees and add one-half gal. condensed milk. Beil down again and add 1 qt. condensed milk. Boil down again and add another quart of condensed milk and cook to 245 degrees or firm ball. Set off and stir