LEMON CAKES.
Same as Mint, except leave the batch clear; place on it a white stripe, as in Lemon Stick Candy.
BOSTON CHIPS.
This Candy is very popular, but it requires considerable skill to make, so do not be disappointed if at your first trial you fail to get it perfect.
Take ten pounds of Sugar and a small spoon of cream tartar; use no glucose, as nicer goods in this line can be made with cream tartar; when it boils, add one-half pint New Orleans Molasses, and cook to 325°; pour on the slab, and when cold enough pull to a bright yellow; now, place it before the heater, and having a pair of gloves on, rub it on two sides until it assumes the appearance of satin; then spin it out into a thin, flat strip, rubbing it all the time, and let another person feed it through a Flake Machine; it will still retain its gloss; if you have no machine, it can be run out with the hands.
FLAKE CANDIES.
These candies are made in the same way as Boston Chips, either in white, red, or yellow.
STRINGS OF COMFORT.
Cook five pounds of Sugar and small spoon of cream tartar till the Sugar begins to turn, or about 330°; then pour out and pull perfectly white, and flavor cinnamon; form into a roll and spin out into strings about the thickness of a straw; while yet warm, curl them into different forms; when all is spun out, heap them on a pan; there can be several varieties of these made, coloring and flavoring to suit the taste.
PAN CREAMS.