trays. You may cut it down or enlarge it as you see fit.
CHOCOLATE ITALIAN CREAMS.
Place in kettle
| 20 | lbs. mixed scrap. |
| 10 | lbs. condensed milk. |
Set on fire, stir constantly, and cook to soft ball or 240 degrees.
Set on tub and add ½ lb. dark cocoa, 1 oz. vanilla, 1 teaspoonful salt, 3 lbs. marshmallows, or marshmallow dough, 1 lb. flour and 20 lbs. stock fondant.
Stir in nice and smooth and pour in paperlined starch boards to set.
Glazine top and mark in one-inch squares.
Turn out, peel off paper and break apart.
NOUGAT FOR DIPPING.
Place the whites of 18 eggs in a kettle and whip stiff.
Place in another kettle.
| 6 | lbs. glucose. |
| 6 | lbs. sugar. |
| 1 | qt. water |
Set on fire and stir until dissolved. Cook to 250 degrees and pour half on the egg-whites while helper stirs eggs briskly with a wooden paddle.
Cook other half to 260 degrees and pour on eggs.
Place 6 lbs. sugar and 6 lbs. glucose in the kettle again with a little water and 3 oz. some good grease. Cook to 270 degrees and pour half on the eggs and cook the other half to
