SOFT-CHEWING CHOCOLATE BUTTER-SCOTCH.
Place in kettle
7 pounds dark brown sugar,
3 pounds glucose,
½ pound butter,
2 ounces nucoa butter,
2 ounces cocoa butter,
Water to dissolve same.
Cook and stir to a good, hard ball, not to a crack, but to a hard ball only; then set off and add ¼ pound of dark, bitter chocolate and stir until well melted; then pour on slab between iron bars; when cold cut in pieces one by three inches and wrap in wax paper.
These goods will not stick if not wrapped, but it is customary to always wrap butter-scotch.
ORANGE CHERRY BON BONS.
Grate the rinds of two oranges; now get 4 pounds fondant and place it on the table or slab, and with XXXX sugar knead it to a good, stiff cream, so that you can roll it out in little balls the size of a marble; then when all is rolled out put 3 or 4 pounds No. 1 fondant in bon bon kettle and color it a delicate orange, and flavor very little with one drop of oil of orange; then add the rinds of the two oranges; melt the cream as for bon bon dipping, and dip the cream balls; place on top of each one-half of a French cherry.