WAFER CHOCOLATES.
Melt 5 pounds of dipping cream in kettle; set off on a barrel and stir in
3½ pounds Heide’s Almond Paste,
1 ounce ground bitter almonds,
2 pounds of cold dipping cream.
Dust the slab thick with XXXX sugar and pour the batch on it; when cold flavor pistachio and work into it XXXX sugar to a stiff dough; roll it out the thickness of mint wafers, and with lozenge cutter one inch round cut them out and let them set until they form a crust and are hard enough to handle; now get your chocolate ready for dipping, and as you pour the chocolate in the pan or upon the slab add a little finely chopped almond with it and mix it into the chocolate and then dip.
TURKISH CREAM NOUGAT.
Place in kettle
18 pounds sugar,
12 pounds glucose,
Water to dissolve same.
Cook to 255°; set off on barrel and with paddle stir it until it becomes a good, heavy cream; now add the whites of 18 eggs well beaten, and stir and beat until all is a good, stiff, heavy cream; then add English walnuts, pecans, or almonds, and pour in pan or tray lined with common manilla paper or wafer paper; when cold cut in bars to suit.
You can make the above vanilla, strawberry or chocolate flavors. They are all nice and sell well.