CREAM PECAN BAR.
Place in kettle
5 pounds granulated sugar,
1 pounds glucose,
1 pint water,
1 ounce Jap gelatin, soaked for 4 hours in cold water.
Cook to 236°; set off of the fire and stir in 4 pounds of dipping cream, then add 2 pounds of pecan halves; pour on your cream slab between iron bars and when cold cut in 5 and 10 cents bars.