e some paper and fit it neatly round the sides and
bottom. Melt some of the cream on a slow fire; flavor with Vanilla as
soon as cream is sufficiently melted; remove the pan and pour contents
into the tins to make a sheet about one inch thick or less. When set
carefully empty, so as not to break the cake; have some melted chocolate
and with a soft brush coat the cream on both sides; lay them on wires
till cold and set; cut up into bars the required size. The knife for
cutting bars of cream should be good, having a thin polished blade with
a good edge. An old worn-out thing breaks the cream and makes it
irregular.

[Illustration: COPPER CANDY DROP LADLE.

No. 2, Fig. 8, Price, $2.25.

MINT DROPPERS.

Made from Copper.

No. 1 Dropper, 1 Lip, $2 25.
" 2 " 2 " 3 25.
" 3 " 3 " 3 75.
]

CHOCOLATE CREAM BARS NO. 2.

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

PROCESS.--Prepare the tins by lining with greased paper, fitting them
smoothly; melt some sweet chocolate paste and pour it about a quarter of
an inch thick on the bottom of the tins; when set prepare some cream as
directed for "Cream for Chocolate Cream," or use some of that cream,
melting it over a slow fire (do not allow it to boil); stir in the
extract of vanilla and pour the batch in tins about one inch deep: when
set, coat on top with melted sweet chocolate; when this lot is cold and
quite set, cut up into bars with a sharp knife.

[Illustration: BATCH PANS.

Made of Heavy Copper with Sheet Iron Rim to allow them to set in
furnace.

No. 1, diam. at rims 12 inch, bottom 11 in., $7 50.

No 2, diam. at rims 13 inch, bottom 12 in., $8 50.
]

CHOCOLATE DROPS, PLAIN.

Warm some sweet chocolate; when it is just sufficiently heated to be
pliable, pinch off little pieces, roll them in the hands to size of a
small marble; place them in rows on sheets of white paper, each row
about an inch apart; when the sheet is covered, take it by the corners
and lift it up and down, letting it touch the slab each time; this will
flatten the balls into drop shapes; they should be about the size of a
ten cent piece on the bottom; when cold they will slip off the paper
without any trouble.

[Illustration: TOY (or Turned Sugar) PANS.

Made of Copper.

No. 1, 1/2 Gallon, $3 00
" 2, 1 " 4 00
" 3