and knead it to stiff paste by using XXXX sugar; pick up little pieces of this paste and lay in each date and close the date so as the cream can be seen on one side; throw them in granulated sugar; sift off the sugar, and they are ready for the store.
The above dates can also be dipped in No. 1 fondant and then cut in two pieces, or dipped in chocolate and left whole; they eat well either way.
BURNT SUGAR OR CARAMEL COLOR.
Take any old saucepan and place in it 2 pounds sugar; now place it over the fire, and when it starts to dissolve and smoke stir it with a spoon or stick until all is a mass of black, melted and burnt sugar; set it on the table and add and stir in a little water; don’t get it too thin; and when cold pour in bottle for use.
You can omit the water if you wish and thin it with glucose and form a paste; but as you have very little use for it the water is good enough for retail shops.
PIGNOLIA CHOCOLATES OR BON BONS.
Proceed as with Peach Chocolates, only use roasted pignolia nuts instead of cocoanut, and cut in small squares and dip in fondant or chocolate.