top moist by laying on a damp cloth before
putting in the cork. Seeing that cream keeps so well, of course it is
saving to make much larger batches at a time. This can be easily
arranged by multiplying the proportions according to size of pan and
convenience. These proportions are a guide, but the writer knows of no
absolute must be this or that, although he has made as many cream goods
as most people and with as much success. He has seen as fine a sample
made in the same workshop when the boil was made up a little different.
However, in submitting his own formula, it may be taken for granted he
is not a mile from the bull's eye.

[Illustration: Fig. 17.

Chocolate Melter or Warmer.

No. 1 Size, 12-1/2 x 14 x 6, price $2 00
No. 2 Size, 14-1/4 x 16-1/2 x 6, " 2 25

Made from best quality of Tin Plate.]

CHOCOLATE CREAM BUNS AND CAKES.

10 lbs. Sugar.
2-1/2 lbs. Glucose.
3 pints Water.
1/2 oz. Vanilla Essence.

PROCESS.--Boil the sugar, glucose and water in the ordinary way to the
strong feather 245, then pour on damp slab, let it remain until nearly
cold, add the flavor, and with pallette knife work up the boil till
white and creamy; shape it with the hands or press into tin moulds;
stand it in a warm place to harden a little on the outside. Melt some
chocolate paste and cover the goods smoothly with it, using either knife
or brush; when dry glaze them by brushing on a solution of shellac
dissolved in alcohol.

N.B.--In this recipe the sugar is boiled higher than the "Cream for
Chocolate Cream," because the goods are so large the soft cream would
not keep in shape. In melting pure chocolate simply put it in a tin
together with a piece of lard or cocoa butter, stand it near the fire,
give it an occasional stir; it will soon dissolve; use no water or it
will run to powder and be spoiled.

TAFFY PANS.
Per dozen, $1.25, $1.50, $1.75, $2.

SWINGING PANS.
We make any size to order.

CRYSTALIZING PANS AND WIRE TRAYS.
Extra Quality.
14 x 10 x 2-1/2, complete $5.50.

COPPER CANDY LADLE.
No. 1, Fig. 7, Price, $1.50.

[Illustration: Fig. 7.]

[Illustration: Fig. 8.]

CHOCOLATE CREAM BARS No. 1.

10 lbs. White Sugar.
2-1/2 lbs. Glucose.
Melted Chocolate.
3 pints Water.
Vanilla Flavor.

PROCESS.--Prepare the cream as directed in Cream for Chocolate Cream, or
use some of that cream. Have some tins with edges one and one-half
inches deep; greas