The nuts used are Brazils, almonds, walnuts, filberts and pecans.
OPERA CHOCOLATES.
Make a batch of Opera Cream and when done melt it as other fondant and run in starch molds, such as a pointed common chocolate.
These goods, when well flavored with vanilla, are a leader.
SALT WATER SQUARES.
Place in kettle
5 pounds sugar,
2 pounds glucose,
Water to dissolve same.
Cook to 270°; then add ¼ pound of butter, a teaspoonful of salt, stir and cook to 280°; pour on slab, spread it with palette knife as thin as possible; mark them with a caramel cutter at once, and when cold break them apart.