VANILLA CREAM BARS.
7 lbs. White Sugar.
2 lbs. Glucose.
3 pints Water.
Vanilla Flavoring.
Process.—Dissolve the sugar with water in a clean pan; add the glucose and boil in the usual way to the degree of feather, 243; pour the contents on a damp slab; let it remain a few minutes to cool; then with a pallette knife work it up to white cream, adding a tint of blue to bleach it; when the whole has become a smooth cream, return it to the pan and melt it just sufficient that it may pour out smooth and level; stir in the flavor and run on pouring plate ½ inch thick; when set cut into bars.