BRAZIL CREAMS.
Select small Brazil nuts, and dip them in No. 1 fondant; flavor vanilla.
These goods eat well and are easily made.
Dip some in fondant and color the fondant a light pink and flavor strawberry.
MAPLE COCOA CHOCOLATES.
Place in kettle
3 pounds maple sugar,
4 pounds glucose,
1 pint water.
Cook to 230°; then pour in 7 pounds of fine grated cocoanut and stir and cook to a good soft ball; pour on slab in one pile, and form little balls out of it about the size of marbles; when cold dip them in chocolate.