Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/96

92 APRICOT CREAMS.

Take any starch mould you prefer and run half full of plain cream and the balance with apricot jelly—when set dip in sweet chocolate

APRICOT CHOCOLATES.

Rub 1 gallon apricot pulp through a sieve and add 15 pounds sugar and cook to a pretty stiff jelly. Test by taking out a little and laying on a tin pan or slab and leaving it cool off to see if it's a pretty firm jelly. Take a hand-full of starch and throw it lightly over your hard-goods slab and run jelly out on slab with a pattie funnel about the size of a half dollar. When cold pick up and dip in sweet chocolate.

YORKSHIRE CHOCOLATES.

Place in kettle

Cook to 242°.

Set kettle on tub and add 6 ounces sheet gelatine which you have dissolved in 1 quart hot water. (Add water and gelatine).

With an egg-whip, beat to a marshmallow and when too stiff for a wire whip use a wooden paddle and beat until pretty stiff.

Place in a pan and set pan on a kettle of boiling water, when warm thin with ¼-glass of water, and run in large starch impressions just half way, and then place a small piece of table jelly in each mould and fill up with