MAPLE FONDANT.
Place in kettle
15 pounds maple sugar,
2 pounds glucose,
Water to dissolve same.
Cook to 238°; pour on dampened slab. When cold cream it in the usual way, and use the cream for outside dipping or bon bons, or to make maple patties or wafers.
JIM CROW CHOCOLATES.
Run in starch, oblong shape, 10 pounds fondant well flavored with vanilla; then prepare 3 pounds chocolate, and when it is ready cut up fine 1 pound of roasted almonds and stir them in the chocolate as you use it and dip the centers.
This makes a nice outside coating if the nuts are chopped fine.