CHOCOLATE STRINGS.
First melt 1 pound sweet chocolate; then stir in XXXX sugar until stiff; now place in kettle
5 pounds sugar,
¼ teaspoonful cream of tartar.
Cook to 330°; pour on slab; color any color desired. When cool pull on hook, then use as wrapper to first batch and pull out like buttercups, only about half the size of lead pencil. Cut with caramel cutter.