DAISY CHOCOLATES.
Cook 7 pounds sugar,
1 pound glucose,
Water to dissolve same, to 244°.
While cooking add 2 pounds fine powdered cocoanut and then pour on dampened slab; then pour a few drops of violet color; also flavor with extract of violet; when cold, cut; cream it in the usual way, then prepare it as other cream and run it in starch prints in oblong shape, and dip in chocolate.