CHOCOLATE BUTTER SNAPS.
Make a batch of butter-scotch as per recipe given, only omit the lemon extract, and cook the batch to 280°; then pour it on slab and knead it well; place it in front of table furnace and flatten it out, and pull in ½ inch strips length of table, and have helper run the caramel cutter over it; when cold break apart and dip in dark chocolate.