No. 3. RAW CREAM.
Take jelly, strawberries, grated pineapple, or any kind of fruit or preserves, and add XXXX sugar, and proceed as with No. 1 raw creams, and you will find that you have one of the nicest-eating pieces of candy on the market; the acid contained in the fruits keeps them from drying out, and they remain fresh for a long time.
ITALIAN CHOCOLATE CREAMS.
For Starch.
Dissolve 4 ounces gelatin in one pint hot water. Now place in kettle
4 pounds sugar,
4 pounds glucose,
And your dissolved gelatin.
Cook to 236°; pour on slab. Beat the whites of 6 eggs, and when batch is cool add them to your batch and work it until it creams. Now melt 15 pounds soft fondant in hot water bath or steam kettle. When this is dissolved, add the first batch and 2 ounces vanilla, run in starch, and let stand for twelve hours; then dip in chocolate.