WM. M. BELL'S "PILOT"
27
When batch comes to boil skim off all formation gathering on surface and cover with a wooden or steel cover and allow to steam for 5 minutes. Remove cover and wash down sides of kettle and place thermometer in. Cook to 244° and pour on damp slab. When cool place on the batch.
| ¼ | lb. glucose. |
| ¼ | lb. melted marshmallows. |
| 3 | oz. glycerine. |
| 5 | whites of eggs, beaten stiff. |
Beat to a cream, flavor to suit, and roll out to be dipped in bitter-sweet, or milk coating.
MAPLE NUT CREAMS.
Hand Rolls.
Place in kettle
| 10 | lbs. white sugar. |
| 10 | lbs. yellow sugar (No. 14).[1] |
| 3 | qts. water. |
| 1 | teaspoonful cream-of-tartar. |
Set on the fire and stir up. When it comes to a boil remove paddle from batch and cover with a wooden or steel cover for 2 or 3 minutes. Remove cover and with a damp scrub-brush wash the sugar from the sides of the kettle. Place the thermometer in and cook to 242 degrees, pour on damp slab. When hike warm
- ↑ No. 14 Yellow Sugar, designates the grade and color.
