HOW TO DIP MOLASSES BRITTLE.
Get your chocolate ready for dipping, then pour a good handful of the molasses brittle in a pan and then a handful of chocolate; mix them well, then pick up all you can get in a tablespoon at a time and drop on wax paper; when cold they are ready for use.
These goods are a novelty and sell well.
THREE GRACES.
A Nice Piece of Chocolate Goods.
First roll out by hand from bon bon cream a lot of little balls the size of large filberts, then select a few pounds of large filberts and roast them in a sieve over the fire, and then rub the husks off; now get half a pound of candied cherries. Now, when dipping this piece of goods in chocolate I always dip the cherry first, then the cream ball; set it next to the cherry; then dip the filbert; set it next to the cream filbert. As I dip the filbert I drop a line of chocolate with the thumb across the three pieces; this makes them one.
These goods eat well, as it is a fine combination and nice for topping off a box of candy.
BURNT ALMOND CHOCOLATES.
Hand Made.
Roast and almost burn ½ pound almonds, then grind them up very fine. Now take 5 pounds bon bon cream, knead in the almonds, add XXXX sugar to stiffen the cream, and roll it out in balls the size of marbles; dip in chocolate.