Here are some great recipes downloaded from the Project Gutenburg web site:

CHOCOLATE PEANUT BRITTLE

• 1 ½ cups of sugar,
• 2/3 a cup of water,
• ½ a cup of glucose (pure corn syrup),
• 2 level tablespoonfuls of butter,
• ½ a pound of raw shelled peanuts,
• 1 teaspoonful of vanilla extract,
• 1 level teaspoonful of soda,
• 1 tablespoonful of cold water,
• ½ a pound or more of cooking chocolate

Put the sugar, water and glucose over the fire; stir till the sugar is dissolved; wash down the sides of the saucepan with a cloth or the fingers dipped in cold water, cover and let boil three or four minutes, then uncover and let cook to 275° F. (when a little is cooled and chewed it clings but does not stick to the teeth) add the butter and peanuts and stir constantly until the peanuts are nicely browned (or are of the color of well roasted peanuts). Dissolve the soda in the cold water, add the vanilla and the soda and stir vigorously. When the candy is through foaming, turn it onto a warm and well-oiled marble or platter. As soon as it has cooled a little on the edges, take hold of it at the edge and pull out as thin as possible. Loosen it from the receptacle at the center by running a spatula under it, then turn the whole sheet upside down, and again pull as thin as possible. Break into small pieces and when cold coat with "Dot" Chocolate prepared as in previous recipes. Half of a roasted peanut may be set upon each piece as coated. Note that the peanuts used in the brittle are raw. The small Spanish peanuts are the best for this purpose. After the peanuts are shelled, cover them with boiling water, let boil up once, then skim out and push off the skin, when they are ready to use.

CHOCOLATE POP CORN BALLS

• 1 ½ cups of sugar,
• 1/3 a cup of glucose,
• 2/3 a cup of water,
• 1/3 a cup of molasses,
• 3 tablespoonfuls of butter,
• 3 squares of cooking chocolate
• 1 teaspoonful of vanilla extract,
• About 4 quarts of popped corn, well salted.

Set the sugar, glucose and water over the fire, stir until the sugar is melted, then wash down the sides of the saucepan, cover and let boil three or four minutes, then remove the cover and let cook without stirring to the hard ball degree; add the molasses and butter and stir constantly until brittle in cold water; remove from the fire and, as soon as the bubbling ceases, add the chocolate, melted over hot water, and the vanilla; stir, to mix the chocolate evenly through the candy, then pour onto the popped corn, mixing the two together meanwhile. With buttered hands lightly roll the mixture into small balls. Press the mixture together only just enough to hold it in shape. Discard all the hard kernels in the corn. Have the corn warm and in a warm bowl.

CHOCOLATE MOLASSES KISSES

• 2 cups of coffee A sugar,
• 1/3 a cup of glucose, (pure corn syrup),
• 2/3 a cup of water,
• 1 cup of molasses,
• 2 tablespoonfuls of butter,
• ¼ a teaspoonful of salt,
• 4 ounces of good quality cooking chocolate,
• 1 tablespoonful of vanilla extract, or
• 1 teaspoonful of essence of peppermint.

Put all the ingredients, save the salt, chocolate and flavoring, over the fire; let boil rapidly to 260°F., or until brittle when tested in cold water. During the last of the cooking the candy must be stirred constantly. Pour onto an oiled platter or marble; pour the chocolate, melted over hot water, above the candy; as the candy cools on the edges, with a spatula or the fingers, turn the edges towards the center; continue this until the candy is cold enough to pull; pull over a hook until cold; add the flavoring, a little at a time, during the pulling, cut in short lengths and wrap in waxed paper.

PEPPERMINTS, CHOCOLATE MINTS, Etc.

(Uncooked Fondant)

• White of 1 egg,
• 2 tablespoonfuls of cold water,
• Sifted confectioner's sugar,
• ½ teaspoonful of essence of peppermint or a few drops of oil of peppermint,
• 1 or 2 squares of cooking chocolate,
• Green color paste,
• Pink color paste.

CHOCOLATE CARAMEL WALNUTS

(Uncooked Fondant)

• White of 1 egg,
• 3 tablespoonfuls of maple or caramel syrup,
• 1 tablespoonful of water,
• Sifted confectioner's sugar,
• 1 teaspoonful of vanilla extract,
• 2 or more squares of cooking chocolate,
• English walnuts.

Beat the white of egg slightly, add the syrup, water, sugar as needed, the chocolate, melted over hot water, and the vanilla, also more water if necessary. Work with a silver plated knife and knead until thoroughly mixed, then break off small pieces of uniform size and roll them into balls, in the hollow of the hand, flatten the balls a little, set the half of an English walnut upon each, pressing the nut into the candy and thus flattening it still more. The caramel gives the chocolate a particularly nice flavor.

HOW TO COAT CANDIES, &c., WITH BAKER'S "DOT" CHOCOLATE

Half a pound of hard cooking chocolate will coat quite a number of candy or other "centers," but as depth of chocolate and an even temperature during the whole time one is at work are essential, it is well, when convenient, to melt a larger quantity of chocolate. When cold, the unused chocolate may be cut from the dish and set aside for use at a future time. If the chocolate be at the proper temperature when the centers are dipped in it, it will give a rich, glossy coating free from spots, and the candies will not have a spreading base. After a few centers have been dipped set them in a cool place to harden. The necessary utensils are a wire fork and a very small double boiler. The inner dish of the boiler should be of such size that the melted chocolate will come nearly to the top of it. Break the chocolate in small pieces and surround with warm water, stir occasionally while melting. When the melted chocolate has cooled to about 80° F. it is ready to use. Drop whatever is to be coated into the chocolate, with the fork push it below the chocolate, lift out, draw across the edge of the dish and drop onto a piece of table oil cloth or onto waxed paper. Do not let a drop of water get into the chocolate.

CHOCOLATE DIPPED PEPPERMINTS

(Uncooked Fondant)

Prepare green, white, pink and chocolate colored mints by the first recipe. After they have dried off a little run a spatula under each and turn to dry the other side. Coat with cooking chocolate.

GINGER, CHERRY, APRICOT and NUT CHOCOLATES

• White of 1 egg,
• 2 tablespoonfuls of cold water,
• Sifted confectioner's sugar,
• Almond or rose extract,
• Preserved ginger,
• Candied cherries,
• Candied apricots,
• Halves of almond,
• Halves of pecan nuts,
• ½ a pound of cooking chocolate.

Use the first four ingredients in making uncooked fondant. (Caramel syrup is a great addition to this fondant, especially if nuts are to be used. Use three tablespoonfuls of syrup and one tablespoonful of water with one egg white instead of the two tablespoonfuls of water indicated in the recipe). Work the fondant for some time, then break off little bits and wrap around small pieces of the fruit, then roll in the hollow of the hand into balls or oblongs. For other candies, roll a piece of the fondant into a ball, flatten it with the fingers and use to cover a whole pecan or English walnut meat. Set each shape on a plate as it is finished. They will harden very quickly. Dip these, one by one, in Baker's "Dot" Chocolate and set on an oil cloth.