Chop fine one and one-half pounds of Hickory-nuts; place them on the spinning table before the heater with four pounds of Cream; as the Cream gets warm, work the nuts through it; when all are worked in, put on ten pounds of Sugar and a small spoon of cream tartar; cook until Sugar just begins to turn, or about 330° by the thermometer; then pour out at once; when sufficiently cold, place on the hook and pull until it has a white satin appearance; then remove from the hook and form into shape as for Butter Cups; place the cream across the center and fold over the batch, making the edges meet; then spin out as before.
To make a center that will chew, cook two pounds of Sugar and three of glucose to a hard ball; pour on the slab, and work into it one and one-half pounds of chopped-up Hickory-nuts. One-fourth of a pound of sweet Butter, and one Vanilla Bean may be added, while cooking, if desired. A very nice center may be made by cooking one gallon best New Orleans Molasses to a hard ball, over a slow fire; pour out on the slab, and work in chopped-up Hickory-nuts, Walnuts, or Cream Nuts. Another popular center is made by running through a Cocoanut grater a quantity of fresh Figs, and then working into them powdered Sugar sufficient to form a smooth paste.
Same as Hickory-nut Cups, except make a center of almond paste, colored light green; when on the slab, add to the clear batch a few drops of red color, some Nectar flavor, and fold all together, pull on the hook to a bright pink, and finish as before.
WALNUT CUPS.
Same as Hickory-nut Cups, with the exception of the Nuts.
COCOANUT CUPS.
Prepare a center by cooking two pounds of Sugar and three of glucose to a Crack, or 260°; add two grated Cocoanuts; stir a moment, and pour out on the slab; fold up and keep warm at the heater; put on the fire ten pounds of Sugar, small spoon of cream tartar, and cook until Sugar begins to turn; then add one-fourth of a pint of New Orleans Molasses; stir a moment, pour out and finish as before. You may use for center a small batch of Japanese Cocoanut cooked to a ball.
CHOCOLATE CUPS.
Use for a center five pounds of Vanilla Cream; cook a covering same as for Hickory-nut Cups; when on the slab, pour over the batch three-fourths of a pound melted Chocolate; fold together and work the Chocolate thoroughly through the batch; finish as before.