CHOCOLATE LAYER NOUGAT.
Make a batch of Vanilla Nougat, and as you place it in the box, when finished, put in at first nougat enough to extend one inch in height, then cover it with a wafer sheet, then spread over this dark melted chocolate, and place another sheet of wafer paper over this; now pour the balance of nougat on top and then another sheet of wafer paper.
When this nougat is cut the center shows up good and is a nice piece of eating.
You can also, if you wish, make a pink or any other color of nougat and place the chocolate in the same way. I usually run four or five kinds of nougat in the above style, as it sets off the show case to good advantage.
In dipping bon bons, chop up fine any kind of nuts and flatten them out evenly on the table, and as you dip a bon bon, drop it on the nuts; when dry stack them, with nut side up.
These goods look well. You can also color fine cocoanut pink, yellow or violet, in fact any color to suit you, and drop bon bons as above. They also look well.
To color cocoanut do so the same way as you would color sugar or sugar sand, only omit the ammonia.