NUT BARS.
Make all varieties in same manner as fritters only mould on a well-greased slab between iron bars, using large rolling pin to spread the batch, about one-half inch thick.
Cut in pieces about 5×2 inches and sell at 10 cents each
No. 1. "OH, JOY" FUDGE.
This is without a doubt the finest fudge I know of.
Place in a bright kettle
| 4 | lbs. A sugar. |
| 1 | lb. No. 14 yellow sugar. |
| ¼ | lb. butter. |
| 1 | lb. bitter chocolate (shaved). |
| 2 | oz. molasses. |
| ½ | gal. cream. |
Stir continuously and cook to a very soft ball or about 238 degrees.
Set on a tub and stir briskly until very thick like putty.
Set on furnace again and stir until you have thinned it down again, and pour between iron bars onto wax paper (laid on slab) and spread out one-half inch thick. This will fill a space about 14×30 inches. When set, mark into one-inch square and break off for store.
This fudge will stay fresh for months. Try it.
"OH, JOY" NUT FUDGE.
Make batch of No. 1 "Oh, Joy" Fudge and when ready to pour stir into it three-quarter pounds broken walnuts and finish.
