Page:The candy cook book (IA cu31924090146717).pdf/52

There should be half a cup of potato. To this add sugar, cocoanut, and vanilla, working together until well mixed. Press one inch thick into small bread pan, and spread top with a thin layer of melted bitter chocolate or sweet chocolate. When chocolate is firm, cut in small squares.

This can be varied by using nuts or fruits instead of cocoanut.

Wash and hull strawberries, sprinkle with half a cup of confectioners' sugar, and let stand half an hour. Mash, rub through a fine sieve, add lemon juice, and stir in, a tablespoon at a time, enough more confectioners' sugar to make mixture stiff enough to shape. Make into small balls, and roll in granulated sugar, or roll out in a sheet one fourth inch thick, cut with small round cutter, and roll in sugar, or dip in melted coating chocolate.

Other fruit, or syrup from a well-flavored jar of fruit, may be used instead of strawberries.