APPLES ON A STICK.
This is a Winner For Children.
Get any amount of small apples and stick in each one at the top, where stem is, a small wooden skewer, such as butchers use to pin roasts with; now cook a batch of molasses taffy to 280°; set off on barrel and dip the apple in so as to cover it completely; let drip off and stand them on the slab until cold.
PEACH CHOCOLATES.
Squeeze peaches through a sieve until you have ½ gallon of the pulp, then add to it 4½ pounds of sugar and 1 pound of glucose, a little water, and 2 ounces of dissolved gelatin; place all in kettle and cook to 244°; set off on barrel and stir in 1 pound of fresh grated cocoanut; pour in taffy pans lined with manilla paper; let remain over night, turn out and tear off paper, cut in small oblong pieces and dip in chocolate.
PEAR BON BONS.
Squeeze through a sieve any amount of ripe pears; place them in a measure, and to each quart add 2½ pounds sugar and 1 pound glucose; add just a little water, and cook to 244°; set kettle on barrel and run off quick as possible in starch prints, small pattern, and sift starch over them; let remain ten or twelve hours, then take out and dip in fondant No. 1, and flavor and color to suit.