RASPBERRY OR ROSE CREAM BARS.
7 lbs. White Sugar.
2 lbs. Glucose.
3 pints Water.
Raspberry or Rose Flavor.
Process.—Melt the sugar in the water, add the glucose and boil to 243; pour contents on slab, and when cool divide the boil into three parts; color one part red, add some pure chocolate to another, and to a third add a pinch of blue, cream each part by rubbing on slab to a smooth paste; in rubbing in the pure chocolate, see that you have enough to make it a rich brown; for red portion use just sufficient to give a light rose pink. When all finished, melt each portion separately in the pan just sufficiently soft to run to a level surface; pour out first the red, then the chocolate on top of red sheet, then the white on top of chocolate; this will make a cream cake to cut up into bars. Some do not take the trouble to melt the cream, being satisfied to spread the paste out, smoothing it on top with a pallette knife; this answers the purpose but does not look so well.