RASPBERRY STICKS.
Pulled white centre, cased with red and striped with six narrow white stripes.
8 lbs. White Sugar
2 lbs. Glucose.
3 pints water.
Cherry Red Paste Color.
Raspberry Essence.
Process.—Boil the sugar, glucose and water to crack 300; pour the batch on plate; cut in half and color one half red, then flavor both halves with essence, (raspberry and a little tartaric acid); pull one half over the hook and cut off one third of it and lay it aside; put the other two thirds in the centre of the red solid sugar and case it around; now lay the remaining piece of pulled sugar in six lengths of equal thickness and distances apart on the top of the cased boil; roll out the ball to the required thickness, twist and snip off into lengths when cold.