CREAM TAFFY.
Place in kettle
10 pounds sugar,
1 pound glucose,
Water to dissolve same.
Cook to 260°; then add 1 quart of cream; stir and cook to 270°; pour on slab; when cool enough pull on hook until it gets nice and spongy, then flatten it out on table and pull it out in strips about three inches wide and cut in five-cent bars; wrap in wax paper; tie up each piece with baby ribbon. This candy will grain soft and is delicious eating; flavor while pulling, rose, vanilla or chocolate.
You can, if you wish, pull out the above in flat sticks one inch wide and six inches long, and put them up in one-pound boxes, assorted flavors and colors.