PINEAPPLE JELLY CHOCOLATES.
Cook 8 pounds sugar and water to dissolve same, to 254°; then add 2 quart cans of grated pineapple and stir until it begins to thick and jellies on the side of the kettle; then set off on barrel and add 3 ounces of dissolved gelatin; now line four taffy pans with heavy oil paper and pour into them the batch about half an inch in thickness to the pan; dust the top with XXXX sugar; let set a day and a night then turn out and cut them the size of caramels and dip in chocolate.