These goods look nice and are good eating and top off a box of candy in good shape.
Prepare your chocolate as for dipping; take out a handful and stir in all the long strip cocoanut it will stand, then pick out with the thumb and two fingers pieces about the size of a marble and place them on the wax paper, and when dry they are ready for use.
No. 1. OLD STYLE MOLASSES PEPPERMINTS.
Put in kettle
1 gallon New Orleans molasses,
½ pound good butter.
Cook to 252°; pour off on the slab and when cool enough to handle fold up the edges and form into one lump. Cut off two pounds of the batch and let remain on the slab in a lump; now pull the remainder of the batch on the hook to a nice golden color; flavor with good oil of peppermint while pulling; when done lay it on the spinning table and form it in a nice, round piece, about twelve or fourteen inches long, and then get the two pounds and roll it out and cut in four or five pieces and place it on the large batch about four inches apart and the length of the batch; now make the batch nice and round and pull it out the size of stick candy; cut in half inch lengths and wrap in wax paper in hot weather; in cold weather it is not necessary to wrap them.
No. 1. PLANTATION DROPS.
Make them the same as Molasses Peppermints, only after they are cut lay them in XXXX sugar, and then sift off the sugar and place them in pans for the store.