Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/58

54 trays. You may cut it down or enlarge it as you see fit.

CHOCOLATE ITALIAN CREAMS.

Place in kettle

Set on fire, stir constantly, and cook to soft ball or 240 degrees.

Set on tub and add ½ lb. dark cocoa, 1 oz. vanilla, 1 teaspoonful salt, 3 lbs. marshmallows, or marshmallow dough, 1 lb. flour and 20 lbs. stock fondant.

Stir in nice and smooth and pour in paperlined starch boards to set.

Glazine top and mark in one-inch squares.

Turn out, peel off paper and break apart.

NOUGAT FOR DIPPING.

Place the whites of 18 eggs in a kettle and whip stiff.

Place in another kettle.

Set on fire and stir until dissolved. Cook to 250 degrees and pour half on the egg-whites while helper stirs eggs briskly with a wooden paddle.

Cook other half to 260 degrees and pour on eggs.

Place 6 lbs. sugar and 6 lbs. glucose in the kettle again with a little water and 3 oz. some good grease. Cook to 270 degrees and pour half on the eggs and cook the other half to