CREAM FIGLETS.
Grind 5 pounds of figs and knead into it 2 pounds No. 1 dipping cream; use XXXX sugar and get to a stiff paste; then with the rolling-pin flatten it out the thickness of mint lozenges, and with a one-half-inch round tin lozenge cutter cut them out and throw them in XXXX sugar; when done sift off the sugar and stack them in dishes for the show case.
Grind dates, after removing the seeds, and proceed as with Cream Figlets, and finish the same.
They are good eaters and sell well.
They can both be dipped in chocolate or dipping cream. They also make a nice piece of goods in either one.
CHOCOLATE LAYER NOUGAT.
Make a batch of Vanilla Nougat, and as you place it in the box, when finished, put in at first nougat enough to extend one inch in height, then cover it with a wafer sheet, then spread over this dark melted chocolate, and place another sheet of wafer paper over this; now pour the balance of nougat on top and then another sheet of wafer paper.
When this nougat is cut the center shows up good and is a nice piece of eating.