Put sugar, butter, chocolate, milk, and salt in a saucepan; heat slowly to boiling point, and boil to 240° F., or until a soft ball can be formed when tested in cold water; remove from fire, add nuts, and beat until smooth and creamy.
534.—MARSHMALLOW FILLING
| 1 cup sugar | ½ pound marshmallows |
| 1/3 cup boiling water | 1 teaspoon vanilla |
Boil sugar and water to 240° F., or until a soft ball can be formed when tested in cold water; soften marshmallows over hot water, add sirup, and when partly cooled add vanilla and beat until stiff enough to spread. Chopped nuts, dates, figs, raisins, or candied fruits may be added.
535.—MOCHA FILLING
| 2 tablespoons hot black coffee | ½ teaspoon vanilla |
| 1 tablespoon butter | 1 cup confectioners' sugar |
| 2 tablespoons cocoa |
Mix coffee, butter, cocoa, and vanilla, and add sugar enough for mixture to spread without running.
536.—ORANGE FILLING
| ½ cup sugar | ½ cup orange juice |
| 3 tablespoons flour | 1 beaten egg |
| Grated rind ½ orange | 1 teaspoon butter |
Mix sugar, flour, and rind in the top of double boiler, add orange juice, egg, and butter, and cook over hot water for twelve minutes, stirring often.