PLUM CHOCOLATES.
Take the stones out of two dozen good and ripe plums, and lay them in a fine sieve and squeeze them through; now place the pulp in the kettle and add 7 pounds of sugar and 1 pint of water; cook to 240° and add quickly 2½ ounces of dissolved gelatin and stir and cook to 248° or 250°; set off on barrel and run the batch into starch prints, oval shape; when they set and are ready, dip in chocolate.
In winter when there are no plums, you can use any kind of can preserves if you are unable to obtain plums.