These goods are original and look fine.
Cook this crystal to 35½°.
In dipping French cherries in chocolate, it is policy to dip them in fondant first, as then after they are dipped in chocolate the acid won’t eat through and cause the chocolate to become sticky.
MAPLE NOUGAT.
Place in kettle
6 pounds maple sugar,
4 pounds glucose,
Water to dissolve same.
Cook to 250°; set off on barrel, and then beat the whites of 16 eggs; when done add them to the batch and stir and beat until the mass is good and thick and hard to stir; then add 4 pounds of almonds or pecans, stir them all through, and with an iron spoon dip out the batch and place it in a box lined with wafer sheets and place a wafer sheet on top after batch is poured.