QUEEN CHOCOLATES.
Cook a batch of Maple Fugies and grain them as per fugie recipe, then pour them in one pile on the slab and add 3 pounds fondant, and with XXXX sugar knead it all up to a stiff dough; then with the hands roll out oblong pieces about twice the size of a pecan; when done dip them in chocolate.
These goods are fine eating.
PINEAPPLE JELLY CHOCOLATES.
Cook 8 pounds sugar and water to dissolve same, to 254°; then add 2 quart cans of grated pineapple and stir until it begins to thick and jellies on the side of the kettle; then set off on barrel and add 3 ounces of dissolved gelatin; now line four taffy pans with heavy oil paper and pour into them the batch about half an inch in thickness to the pan; dust the top with XXXX sugar; let set a day and a night then turn out and cut them the size of caramels and dip in chocolate.
PIPE STEM BON BONS.
These goods are new and fine, and are delicious eating. Get a 5-pound box of Chase’s Pipe Stem Lozenges, assorted flavors, then roll some pieces of fondant around each piece; when done dip them as you would all bon bons, and when through cut in two in the center so as to let the lozenge be seen on each end.