Clear pink body with four narrow white stripes.
6 lbs. White Sugar.
2 lbs. Glucose.
Cinnamon Flavor.
3 pints water.
Cherry Paste Color.
Process.—Bring the sugar, glucose and water to the crack and pour out; cut off piece and pull it white: color the body light pink, add the flavor, prepare the four stripes as before directed, lay them on the clear sugar, equal distance apart, roll out in lengths and snip off when cold.
CLOVE STICKS.
Almost transparent with a tinge of red, striped with white and red stripes alternately.
8 lbs. Sugar.
2 lbs. Glucose.
3 pints water.
Cherry Paste Color.
Oil of Cloves.
Process.—Boil the sugar, glucose and water to 300; pour on the oiled slab; cut off small portion, divide it into two, color one deep red, pull both stripes and lay them alternately on the solid sugar, form the boil into a roll, bring down one end, usually the left end, to a point; pull out in long lengths and twist; when cold snip with scissors to size.
RASPBERRY STICKS.
Pulled white centre, cased with red and striped with six narrow white stripes.