CREAM SQUARES.
Put in kettle
8 pounds sugar,
2 pounds glucose,
½ gallon cream,
¼ pound butter.
Stir and cook to 250°; set off and pour in about 2 pounds fresh grated cocoanut, stir until batch just starts to grain, then pour it on the slab, between the iron bars, and let remain until it grains; then melt 4 pounds bon bon cream, same as for bon bons, pour it on the batch, and spread it out evenly over same. When cold mark with caramel cutter and cut into squares.