Having cooked your batch same as last, pour all out on the slab and color one-fourth yellow; pull another one-fourth white, take of the white just pulled one-half pound and roll all the clear around it in such a way as the white will be in the center, then cut this into two pieces, one being somewhat larger than the other; take the larger one, spin it out into a strip about three feet in length, and cut into six sticks of even length; place two of these together and third one on top, forming a triangle; do the same with the other three, cut a small piece from the pulled piece left and form it into two thin sheets and cover two sides of the two triangles; pull out the remaining clear piece same as the other and form two more triangles; then place the two triangles covered white opposite each other, then the two other ones opposite, the sharp edges of all meeting in the center. Now wrap the white remaining around this, then the yellow, and spin out as before.
CHECKERBOARD.
Having poured the batch on the slab, color one-third of it chocolate; this is done by kneeding into the batch about one and one-half ounces of melted chocolate to each pound. Now leave another one-third of the batch clear and pull the remaining third, reserving from it before pulling, one and one-half pounds; form the clear into a square, also the chocolate and place both together, then pull it out eight feet in length, keeping the strips square. Now cut into sixteen pieces of six inches each and build into a square block, the chocolate on the clear, the clear on the chocolate, then wrap the white around it and spin out the small clear piece into very small strips and place them on the batch about one inch apart, proceed to spin out as before.
LETTERED CANDY.
This is made in the same manner as the Fruit Rock, and simply requires good taste and practice.
DROPS.
LEMON OR SOUR DROPS.