Cook to 238°. Set off the fire and stir constantly until it begins to thicken, then add 3 pounds of chopped English walnuts. Place in a wafer paper lined box and let stand 12 hours. Then cut in bars ready for the counter.
MARBLE CREAM BAR.
Place in your kettle
3 pounds granulated sugar,
1 pound glucose,
1 quart sweet cream.
Cook to 238°. Set off of the fire and stir constantly until thickened. Divide your batch and color with bitter chocolate; now pour in a wafer paper lined box a little of each, first the chocolate then the white so as to cause it to mix. Let it stand over night, then cut in bars. This makes a very pretty bar and looks like marble.
PEANUT BUTTER CHOCOLATES.
This is an exceptionally fine eating chocolate and a good seller.
Take 1 pound of peanut butter, which can be obtained in any of the supply houses, mix with 3 pounds of fondant, either cast in starch or ball by hand. Flavor with just a little vanilla to take away the rank taste of the peanut. Coat with sweet chocolate. This is also a good center for a bon bon.