FRUIT CENTERS FOR BON BONS.
(Cooked.)
Place 1 can of grated pineapple in your kettle (be sure the kettle is perfectly clean), cook until all the juice is cooked out of it; then pour on some XXXX sugar on your slab, when cold add more sugar and work up, then ball by hand to suit. These centers can be made from strawberries, cherries, raspberries, plums, and apricots.
APRICOT JELLY CORDIALS.
Cook 5 pounds granulated sugar to 305°; stir in carefully, 1½ pound of strained apricot pulp, now run them in your starch prints, let them stand over night, then they are ready for dipping, either in chocolate or cream.
CENTERS FOR MILK CHOCOLATES.
Place in your kettle
20 pounds of granulated sugar,
3 pounds glucose,
2 quarts of cream.