Place in kettle
25 pounds granulated sugar,
Water enough to dissolve.
While cooking add ½ ounce acetic acid and cook to 236°; pour on slab, let stand until perfectly cold, then work with spatula until it begins to turn, then add the whites of 13 eggs beaten stiff, and work batch until it is finished. Roll up in small pieces and coat with bitter chocolate immediately.
MOLASSES CHOCOLATE BRITTLE.
Make a batch of molasses taffy and cook it to 290° or 300°; pour it on the slab and pull on hook, then twist all the air out and flatten it out in front of the table furnace and pull it in strips, not too thin, but about as thick as a heavy piece of glass, when all is done; then with your hands break it all up in small pieces; now pour it in a sieve and shake all the loose crumbs out, and it is ready for use.
HOW TO DIP MOLASSES BRITTLE.
Get your chocolate ready for dipping, then pour a good handful of the molasses brittle in a pan and then a handful of chocolate; mix them well, then pick up all you can get in a tablespoon at a time and drop on wax paper; when cold they are ready for use.
These goods are a novelty and sell well.