HONEY CHOCOLATES.
Place in kettle
10 pounds sugar,
7 pounds honey,
Water to dissolve same.
Cook to 244°; pour on a dampened slab, and when nearly cold pour on the batch 2 pounds of ground pecans and cream in the usual way; now melt the cream and add one-half glass of simple syrup and flavor with extract of vanilla, and then run them in starch in prints in the shape of patties; when cold dip them in dark coating of chocolate.