146 RECEIPTS. 



amel ; pour it out in as square a form as 

 possible upon a greased marble slab (with- 

 out iron bars) ; let it spread out as thin as 

 it will, and when it becomes cold run the 

 candy sword under it in order to loosen it 

 from the slab ; then mark it crosswise 

 through the centre of the batch, and pour 

 thickly melted fondant over one-half the 

 surface ; then take the uncovered half by 

 the end, using both hands, and quickly 

 throw it over the creamed portion. Press 

 this top sheet down upon the other all 

 around the edges, then, with a caramel 

 cutter, cut the batch into small square 

 tablets. In this manner the cream is en- 

 closed in the centre of each tablet. Con- 

 fectioner's Journal. 



Chocolate Candy. 



One cup of molasses, two of sugar, one 

 of milk, one-half of chocolate, a piece of 

 butter half the size of an egg. 



Boil the milk and molasses together, 



