CREAM NUT SQUARES.
Place in kettle
5 pounds sugar,
1 pound glucose.
Cook to 236°; then set off of fire and add 5 pounds dipping fondant. When thoroughly dissolved stir in 2½ pounds hickory nut meats; flavor with vanilla; pour in box or tray lined with wafer paper. When cold cut in squares and crystalize them.
These goods can be made in strawberry, chocolate or pistachio, using any kind of nut meats, and coloring pink, chocolate and green.
CHOCOLATE STRINGS.
First melt 1 pound sweet chocolate; then stir in XXXX sugar until stiff; now place in kettle
5 pounds sugar,
¼ teaspoonful cream of tartar.