ALMOND BARS.—Same as peanut, only add the Almond nuts in time to allow them to roast a little in the boiling sugar. One-fourth of a pint of New Orleans syrup added to the boiling sugar improves the flavor and color.
CHOCOLATE COATING.—Can use sweet confectioners', or confectioners' plain (never use the quarter and one-pound grocery packages, as it contains too much sugar to melt good). Place a small piece of paraffine the size of a hickory-nut and one small teaspoon of lard in a rice cooker, melt, add one-half pound of chocolate, stir until dissolved; dip balls of cream in this chocolate, drop on wax paper to cool, and you have fine hand made chocolate drops.
COLD SUGAR ICING.—For dipping cream drops. Confectioners' sugar with the white of eggs and a small amount of dissolved Gum Arabic in water. Make this into a batter. If thick, the drops will be rough; if thin, the drops will be smooth.
COCOANUT CREAM ICE.—Two pounds granulated sugar, three-fourths pint water, boil to a light crack; set off, add four ounces glucose (or the amount of cream tartar you can hold on the point of a penknife); set back on the fire, just let come to a boil to dissolve the glucose; set off again, add immediately one-fourth ounce shaved paraffine, six ounces cream dough cut up fine, one grated cocoanut. Stir all until it creams, pour out into a frame on brown paper dusted with flour, mark and cut with a knife when cold.
OPERA CREAMS.—Two pounds white sugar, three-fourths pint cow's cream, boil to a soft ball; set off; add two ounces glucose; set on, stir easy until it commences to boil, then pour out, let get three-fourths cold, and stir it until it turns into a cream. Then work into two tablespoons vanilla, line a pan with wax paper, flatten the batch in it, and mark it in squares. Set aside two hours to harden.
ITALIAN CREAM OPERAS.—Melt four ounces butter with four ounces plain chocolate. Take a batch of the opera cream; when cooked, add the above, stir it in the kettle until it creams, then pan and work it as you do the operas.
BUTTER CREAMS.—One and one-half pounds white sugar, and one-half pound C. sugar, three-fourths pound glucose, one-fourth pint molasses, one and one-fourth pint water; boil to the hard snap, add six ounces butter, set off until it melts; set on and let boil, to well mix the butter; pour out. Have one pound hard cream dough thoroughly warmed, just so you can handle it. When the batch is cold enough on the stove to handle, place the warm cream lengthwise on the center of it and completely wrap the cream up in it. Place this on your table before your heater, spin out in long strips, have some one to mark them heavy or good. When cold, break where marked.
BOSTON CHIPS.—Three pounds of white sugar, one-half pipe cream tartar, one and one-fourth pints water; boil with a lid over it to the hard snap; pour; pull this only half as much as any other candy; for too much pulling takes out all the gloss when done; flavor it on the hook; wear your gloves, place it before your heater on the table, flatten out and spin out into thin ribbons, break off and curl them up in little piles.
Strawberry chips can be made the same way, adding a pinch of cochineal paste.
DATE OR FIG SQUARES.—Can be made by cutting them fine, scatter them thick over the greased stone, and pour over them a batch of barley square candy. Mark and cut with a knife.