Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/95

Rh Remove from fire and add 10 pounds of nice smooth fondant. When all is worked in smooth flavor with vanilla and add 1 lb. chip, cocoanut and pour in small starch tray lined with paper. When cold peel off paper and cut in 5-cent bars 1×4 inches.

Make this in strawberry and maple.

CHOP SUEY CANDY.

Place in kettle

Cook to 240° or soft ball.

Remove from fire and let set for about half an hour.

Place in batch 2 pounds Cream Fondant and mix all to a thick paste and stir into it one teaspoonful of salt and a little vanilla flavor.

Now add to it ½ pound broken English walnuts and 2 pounds cut dates.

Spoon out on wax paper in small kisses and when set stack in pans for counter.

APRICOT JELLIES.

Take 1 gallon Apricot pulp and rub through a sieve or colander and add 18 pounds sugar to it and mix well.

Cook over a slow fire until when you dip two sticks in you can hold them up and pull apart slowly and the jelly will string out between them.

Run in starch and when set dip in sweet chocolate.