Neapolitan Cream
Make the French cream and divide it into three parts, leaving one part white, color one part pink with a few drops of cochineal syrup, and the third part make brown with grated chocolate.
Make a cake about half an inch thick of the white cream which may be done with a rolling pin on a marble slab, take the pink and brown in the same manner, pressing all together, and cut into slices or squares as you prefer.
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Candy