BOSTON CREAM.
Place in kettle
8 pounds sugar,
4 pounds glucose,
1 gallon cream.
Stir and cook to 240°; set kettle off and add ½ pound glucose and stir batch until it begins to grain, then add 2 pounds shelled pecans or English walnuts, or half and half; pour quick in a box lined with wax paper; let stand until cold, turn it out and cut in slices as it is sold.
You can also make this and flavor strawberry or chocolate. This piece of goods won’t dry out for ten days, and is a good seller.