If you are running an assortment out of one batch it is possible to flavor all out of the same pan, first, flavor vanilla and fill your vanilla form, then flavor lemon and run your lemon forms, next flavor pineapple and run them, then flavor strawberry and run, and last of all flavor maple, color brown and run them.
STARCH CREAM.
Place in kettle
| 25 | lbs, sugar. |
| 5 | lbs. glucose. |
| 3 | qts. water. |
Set on fire and stir up.
When batch starts to boil remove paddle and place cover on kettle.
Allow to steam for about 2 minutes, remove cover and place thermometer in batch.
Cook to 240 degrees and pour on damp slab. Cream when luke-warm.
Place in kettle
| 4 | lbs. sugar. |
| 2 | lbs. glucose. |
| 1 | qt. water. |
Set on fire and cook to 242 degrees and set on tub.
Add to it 5 ounces sheet gelatine dissolved in 1 pint water and beat with an egg, whip until quite stiff.
When the cream is all melted for the starch add the marshmallow batch and mix thoroughly. This makes a fine center.
