CREAM FRUIT BAR.
Place in kettle
5 pounds granulated sugar,
1 pound glucose,
1 pint water,
1 ounce Jap gelatin, soaked for 4 hours in cold water.
Cook to 236°; set off of fire, stir in 4 pounds of dipping cream, then add 2 pounds of crystalized cherries and angelique; turn in tin box. When cold cut in squares and crystalize.