3 cups powdered sugar
1 cup sweet ground chocolate
1 cup cream

Boil together three cups of powdered sugar, a cup of sweet ground chocolate and a cup of cream.

When it forms a soft ball in cold water, pour on a marble slab and add a teaspoon of vanilla; then stir it on the slab until it grains.

knead with your hand until it cools, then pat out into a smooth sheet half an inch thick.

Mark the surface with butter paddles, in long narrow lines; then mark again at right angles.

Cut into diamonds the size of caramels.

The recipe in this entry was taken from "Pan-Pacific Cook Book, Savory Bits From the World's Fare" which was compiled by L.L. McLaren. It was published in San Francisco by Blair-Murdock Co. in 1915. For the complete copyright-free cookbook visit www.archive.org. Photo: Mary Melfi.

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