BITTER-SWEET CREAM FOR CHOCOLATE DROPS.
Place 12 pounds sugar in a kettle, with water to dissolve same, then add 1 ounce of acetic acid, and cook to 246°; pour off on damp slab, then pour over the batch 2 ounces of glycerine; now beat the whites of 15 eggs, pour them on the batch, and with the paddle cream it as you would bon bon cream.