art by rubbing on slab to a smooth
paste; in rubbing in the pure chocolate, see that you have enough to
make it a rich brown; for red portion use just sufficient to give a
light rose pink. When all finished, melt each portion separately in the
pan just sufficiently soft to run to a level surface; pour out first the
red, then the chocolate on top of red sheet, then the white on top of
chocolate; this will make a cream cake to cut up into bars. Some do not
take the trouble to melt the cream, being satisfied to spread the paste
out, smoothing it on top with a pallette knife; this answers the purpose
but does not look so well.

COCOANUT CREAM.

7 lbs. White Sugar.
3 lbs. Cocoanut peeled and sliced.
2 lbs. Glucose.
Red Coloring.
3 pints Water.

PROCESS.--Boil the sugar, glucose and water in the usual way to the
degree 245; pour contents on slab; divide the boil into two lots; when
cool, color one part light pink and put a small touch of blue in the
other; add the sliced cocoanut, half into each part, then commence to
cream them by rubbing. When both parts have been mixed into a smooth
paste, it is ready for sale, being usually sold by cutting from rough
block.

N.B.--Cut almonds, ground walnuts, etc., are used in the same way as
directed for cocoanuts. The boils may or may not be flavored, but a
little improves it and makes it fragrant.

MAPLE CREAM.

8 lbs. Yellow Sugar.
1 quart Sweet Cream.
2 lbs. Glucose.

PROCESS.--Boil the sugar, glucose and cream to 242 on thermometer,
stirring all the time; when done lift off the fire and let stand till
nearly cold (placing it where it will cool quickly), then stir until it
sets; then melt over a slow fire (stirring constantly) until it becomes
a nice creamy consistency, pour on a well greased tin, lay about one
inch deep, let stand till cold, when by turning over the tin it will
fall out. After the batch is set to cool in the tin, on no account
disturb it as it will make the cream crack into pieces when turning out.
If this is too expensive a recipe use milk instead of cream and add half
a pound of butter.

CHRISTMAS PUDDING (IMITATION).

7 lbs. White Sugar.
1 lb. Raisins.
1/2 lb. Sweet Almonds blanched chopped.
1 lb. Currants.
1 lb. Sultanas.
1/2 lb. Mixed Peel.
1 oz. Mixed Spice.
2 pints Water.

PROCESS.--Prepare fruit by washing currants in cold water, afterwards
drying them; stone raisins; blanch and chop almonds; cut t