PUFFED RICE CAKES.
Place in your kettle
4 pounds sugar,
¼ pint N. O. molasses,
1 pint cream,
1 pint milk,
1 pound glucose,
½ pound butter.
Cook to 280; now stir in a few drops of oil of lemon and all the puffed rice you can, pour on greased slab and flatten out and cut in 5-cent cakes.