WM. M. BELL'S "PILOT"
69
When well pulled form in strips on spinning table and cut in 5-cent bars.
DANDY MOLASSES TAFFY.
Place in kettle
| 5 | lbs. glucose. |
| 5 | lbs. granulated sugar. |
| 5 | lbs. best New Orleans molasses. |
| 1 | lb. finest creamery butter. |
| 1 | qt. sweet cream or ice cream. |
Stir continually and cook to 254 degrees. Pour on greased slab and knead up until quite cool and pull well.
Cut in 5-cent bars.
You should get between 60 and 70 5-cent pieces out of this batch.
MOLASSES TAFFY.
Place in kettle
| 18 | lbs. No. 14 yellow sugar. |
| 2 | qts. water. |
Cook to 290 or 300° and add 3 quarts best molasses, 2 pounds butter and 1 tablespoonful salt. Cook to 258 or 260° and pour on well greased slab. Place ½ ounce soda on batch and knead in. Flavor vanilla and pull good.
Cut in 2 or 3-ounce pieces and sell for 5c per.
This is an extra fine taffy.
MOLASSES PEPPERMINT
Place in kettle,
| 4 | lbs. brown sugar. |
| 3 | lbs. molasses. |
| 4 | lbs. glucose. |
| ½ | lb butter. |
| 1 | qt. water. |
