PEACH CHOCOLATES.
Squeeze peaches through a sieve until you have ½ gallon of the pulp, then add to it 4½ pounds of sugar and 1 pound of glucose, a little water, and 2 ounces of dissolved gelatin; place all in kettle and cook to 244°; set off on barrel and stir in 1 pound of fresh grated cocoanut; pour in taffy pans lined with manilla paper; let remain over night, turn out and tear off paper, cut in small oblong pieces and dip in chocolate.