| No. 1, Fig. 7, | Price, $1.50. | ||
| Fig. 7. | Fig. 8. |
CHOCOLATE CREAM BARS No. 1.
10 lbs. White Sugar.
2½ lbs. Glucose.
Melted Chocolate.
3 pints Water.
Vanilla Flavor.
Process.—Prepare the cream as directed in Cream for Chocolate Cream, or use some of that cream. Have some tins with edges one and one-half inches deep; grease some paper and fit it neatly round the sides and bottom. Melt some of the cream on a slow fire; flavor with Vanilla as soon as cream is sufficiently melted; remove the pan and pour contents into the tins to make a sheet about one inch thick or less. When set carefully empty, so as not to break the cake; have some melted chocolate and with a soft brush coat the cream on both sides; lay them on wires till cold and set; cut up into bars the required size. The knife for cutting bars of cream should be good, having a thin polished blade with a good edge. An old worn-out thing breaks the cream and makes it irregular.
COPPER CANDY DROP LADLE.
No. 2, Fig. 8, Price, $2.25.
| MINT DROPPERS. Made from Copper.
|
CHOCOLATE CREAM BARS NO. 2.
10 lbs. White Sugar.
2½ lbs. Glucose.
Melted Chocolate.
3 pints Water.
½ oz. Essence Vanilla.
Process.—Prepare the tins by lining with greased paper, fitting them smoothly; melt some sweet chocolate paste and pour it about a quarter of an inch thick on the bottom of the tins; when set prepare some cream as directed for "Cream for Chocolate Cream," or use some of that cream, melting it over a slow fire (do not allow it to boil); stir in the extract of vanilla and pour the batch in tins about one inch deep: when set, coat on top with melted sweet chocolate; when this lot is cold and quite set, cut up into bars with a sharp knife.