salt. Stir in well and pour on greased marble between iron bars, set so as to make a square 30 inches each way, spread out even and mark into 2-inch squares with caramel marker or wooden butter-scotch marker.
When cold break apart and stack in pans, on edge.
BUTTER SCOTCH PATTIES.
Place in copper kettle
| 4 | lbs. A sugar. |
| 2 | lbs glucose. |
| 3 | pts. water. |
Place on fire and cook to 300°.
Add 2 ounces butter and 1 teaspoonful salt and stir in well.
Set kettle in a shallow pan of cold water for a minute to cool the bottom off and prevent candy from getting dark.
Take your pattie funnel and stick, warm up a trifle by holding over stove and then have your helper pour about a pint at a time, of the candy, into the funnel.
Run out on hard-goods slab about as large as a quarter and have helper follow along with palette knife loosening them up. When cool put in jars.
SCOTCH KISSES.
Place in copper kettle
| 4 | lbs A sugar. |
| 2 | lbs. glucose. |
| 3 | pts. water. |
Cook to 300° and add 2 ounces butter and 1 teaspoonful salt. Stir in well, remove from
