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.
]