ROSE BUDS.
8 lbs. White Sugar.
2 pounds glucose.
5 or 6 drops Otto of Roses.
3 pints water.
Cherry Paste Color.
Process.—Boil the sugar, glucose and water to the degree of crack 300, pour on oiled slab, cut off about one third for pulling, color the larger piece a deep red and flavor with otto of roses; pull the smaller piece over the hook till white; spread out the larger piece, lay the pulled sugar in the middle, casing carefully round, pass through small acid drop rollers.
N.B.—Turn the boil on its edge every time you cut a piece for the machine, in order to keep the pulled sugar as near the centre as possible.