til quite thick and pour in paper-lined starch trays. When cold mark in 1-inch squares.
Shellac top if desired.
NEW ENGLAND PLUM PUDDING—SCRAP.
Melt 10 lbs. scrap fondant in a pan over hot water until quite hot.
Set pan out of hot water and add to it
| 2 | teaspoonfuls ground nutmeg. |
| ½ | teaspoonful Roman punch flavor, or |
| One ounce brandy. | |
| 2 | lb. currants. |
| 1 | lb. raisins. |
| 1 | lb. almonds. |
Stir until good and thick and place in box or tray lined with wax paper and let set until cool.
Turn out, pull off wax paper and cut in bars 1½×3 inches and as long as the box or tray is wide. Ice with white cream as a person would a cake and slice about ⅜ or ½ inch thick for 5-cent sellers.
This is a good piece, try it.
CHOCOLATE WALNUT SLICE.
Place in kettle
| 10 | lbs. scrap (taffy, caramels, etc.). |
| 2 | qts. water. |
Set on fire and stir until dissolved. Strain.
Set on fire and cook to soft ball or about 240 degrees (stirring constantly), then add 1 qt. cream and cook to about 256 or 258 degrees or a good crack. Set off and add cocoa to flavor and color and a little vanilla.
