Place in kettle
| 8 | lbs. sugar. |
| 2 | lbs. glucose. |
| 3 | pts. water. |
Place on fire, cook to 300° and add ¼ pound butter and 1 pint molasses.
When boiled in well, remove from fire and pour on greased slab. Turn edges in, knead up well, place gloves on and pull.
After pulling place on table before tablefurnace, flatten out and form in piece as long as the rolling pin and wide enough to go around it.
Rub a little starch on the rolling-pin, place on the center of batch and roll the batch around the pin. Fold the left end of the batch in and have your helper jerk the pin out and fold the right end together quickly.
Have helper pull out the batch the length of the table and fold together with the other end, pull out again and fold on the side again, pull out again and fold over the top, fold over again, and then on the side, now pull out in strips and shove to the back of the table. When all out form the strips together on the table, lay a stick across them and score with a sharp pocket knife. Score in one inch lengths.
Break apart and dip in vanilla coating.
You should have the shop warm when making honey-comb.
Your batch must be handled very quickly.
It takes a good deal of practice to make good honey-comb.
