Cook six pounds of Sugar, one quart of water, and a small spoon of cream tartar to a soft ball; set the batch away till nearly cold, then add a little Orange Flower water; stir until it turns whitish, then pour out in a Caramel pan; let it remain until cold; then turn the pan upside down, so the Cream will drop from the pan; mark it with a sharp knife into small squares; they may then be broken up.
Several flavors and colors of these Creams can be made in the same manner as above.
BUTTER SCOTCH.
Six pounds of Sugar, one-half pint Molasses and one spoon of cream tartar, or two pounds of glucose; when it begins to cook, add one-half pound of sweet Butter; stir until it reaches the crack, or 260°; add a few drops of Lemon Oil, and pour out on the slab between iron bars; mark into squares whatever size wished.
MAPLE CREAM FOR COUNTER.
Ten pounds of Maple Sugar, small spoon of cream tartar, and three pints of water; cook to a soft ball; set away till it is almost cold; then with the spatula cream it in the basin; as soon as it looks cloudy, pour it out at once in a deep pan; this must be done quickly or it will become hard in the basin; when cold, remove it from the pan in the same manner as the pan creams; mark it into bars or large squares for the counter.
CREAM BARS OR BABY CREAM.
Twelve pounds of Sugar, a small spoon of cream tartar, or one pound of glucose, two quarts of water; when it boils add two Vanilla Beans; cook to a Soft Crack, and pour out on a cold slab; pull until perfectly white; add a drop or so of Indigo on the hook, this will assist in whitening it; Sugar a warm slab by sieving over it pulverized Sugar; place the batch on one corner of the slab, and pull it out into strips the length of the slab; sieve Sugar over the strips; now, take an iron bar, one person being on the opposite side of the slab; press one edge of the iron bar across the strips, marking them into bars three or four inches in length; let it remain on the slab ten or twelve hours or until granulation takes place. Several varieties can be made, according to the flavor used—such as Mint, Cinnamon, Chocolate, etc. This candy can also be run through a drop machine, and in a day or so the drops will become creamy, and are very nice.
Twenty pounds of Sugar, or the same amount of Crystal Syrup; place it on the fire; when it reaches a thread, add ten pounds of Figs; cut up with the candy shears, or, what is better, grate them in the Cocoanut grater; stir until the batch reaches a large thread; set it off on a barrel, and sieve into it a pound or so of pulverized Sugar; then with the spatula work it on the sides of the basin until it becomes a thick mass; then pour out on a Sugared slab between iron bars; spread it of even thickness; now, dissolve eight or ten pounds of plain Cream in a basin inside of another basin containing water; color pink, and flavor nectar; pour this Cream over the Fig paste, and with a palette knife spread it evenly over the batch; leave it lay a few hours or over night; then cut it into bars or squares.