HOW TO USE BITTER-SWEET CREAM.
Take whatever amount of the cream you wish to dip and work in fruit or nuts of any kind, then roll it in pieces about the size of a large chocolate drop, let them stand one hour, until a crust forms on them, dip them in chocolate, one-half sweet chocolate and one-half bitter chocolate.
These goods are being run extensively throughout the Eastern States.
WHAT FLAVORS TO MAKE OUT OF BITTER-SWEET CREAM FOR CHOCOLATES.
Pineapple cut up fine.
Cherries cut up fine.
Pecans cut up fine.
Almonds cut up fine.
English walnuts cut up fine.
Brazil nuts cut up fine.
Filberts cut up fine.
Figs cut up fine.
Fresh grated cocoanut cut up fine, and citron.
Don’t flavor these goods only with pure fruit and nuts, as they are then very fine and sell at 60 cents per pound.