Split 5 pounds dates and remove the seeds; then get 5 pounds fondant and knead into it 1 pound of fresh grated cocoanut and roll out in small pieces enough to fill the date, and close it up; now melt 4 pounds of bon bon cream in bon bon kettle and dip each date, and when cold cut in two in the center, and in each piece place in the cream end a small almond.
Don’t crystalize these goods, as they can be made fresh often and sell better.
NUT BUTTER CRISP.
Place in kettle
7 pounds sugar,
3 pounds glucose,
Water to dissolve same.
Cook to 300°; then add 1 pint of dark molasses and ½ pound butter; stir good to 320°; then set off and add quickly 6 pounds chopped almonds, and pour on slab between iron bars; mark with caramel cutter; when cold break apart in pieces to fit pans and break up where they are marked as you sell them.
ROCK TAFFY.
Make half batch of Sponge Taffy, as per recipe given, and roll it in one mass; set it to one side; now cook a full batch of Lemon Taffy to 270°; pour on slab, then prepare it for the hook; pull good, then flatten it out on the slab and lay the Sponge Taffy in the center and wrap it with pulled batch; now place the batch before table furnace and flatten it out; pull out in strips two inches wide, and have your helper cut them four inches in length.