Add 2 oz. nucoa butter.
Cook to hard ball, as for caramels, then add 1 quart cream, and stir and cook again to hard ball; pour on slab, fold up edges; when cool pull on hook, then lay it on the slab and chop up in coarse pieces 2 pounds of almonds and knead them into the batch; now flatten out the batch between the iron bars and with rolling-pin flatten out nicely the thickness of caramels; when cold cut in pieces one-fourth of an inch wide and one and one-half inches long, and dip in chocolate.
The same batch with ground roasted peanuts in is fine and sells well, and is called Peanut Nougat.
FRUIT JELLY CHOCOLATES.
Place 6 pounds of apricot pulp in kettle and the same weight of sugar, and cook and stir until batch gets thick and drops off the paddle in heavy drops; then set off on barrel and add ¼ ounce of powdered citric acid and 2 ounces dissolved gelatin; then add 2 pounds roasted almonds chopped fine; pour all in taffy pans lined with manilla paper, then sift XXXX sugar over them and let them set for eight or ten hours, then turn them out; take paper off and cut in pieces to suit, and dip in chocolate.
SULPHUR DROPS.
Place in kettle
6 pounds sugar,
¼ pound butter,
1 pound glucose,
Water to dissolve same.