APRICOT CREAMS.
Take any starch mould you prefer and run half full of plain cream and the balance with apricot jelly—when set dip in sweet chocolate
APRICOT CHOCOLATES.
Rub 1 gallon apricot pulp through a sieve and add 15 pounds sugar and cook to a pretty stiff jelly. Test by taking out a little and laying on a tin pan or slab and leaving it cool off to see if it's a pretty firm jelly. Take a hand-full of starch and throw it lightly over your hard-goods slab and run jelly out on slab with a pattie funnel about the size of a half dollar. When cold pick up and dip in sweet chocolate.
YORKSHIRE CHOCOLATES.
Place in kettle
| 4 | lbs. sugar. |
| 2 | lbs. glucose. |
| 1 | qt. water. |
Cook to 242°.
Set kettle on tub and add 6 ounces sheet gelatine which you have dissolved in 1 quart hot water. (Add water and gelatine).
With an egg-whip, beat to a marshmallow and when too stiff for a wire whip use a wooden paddle and beat until pretty stiff.
Place in a pan and set pan on a kettle of boiling water, when warm thin with ¼-glass of water, and run in large starch impressions just half way, and then place a small piece of table jelly in each mould and fill up with
