Scoop out onto crispette mould and proceed as instructed, [page 31].
Recipe B.
Put into the kettle 18 pounds corn syrup (9 quarts), 1 gallon molasses (4 quarts), 1 gallon water (4 quarts), 4 pounds butter, 4 pounds parasub (a butter substitute), 10 pounds “C” (a grade of brown) sugar. Bring to a boil. Melt in 40 pounds white sugar. Pour this in syrup stock tank. Letting this syrup stand over night seems to season it so it uses better.
Put in the kettle 1 quart of syrup. Boil to 300 degrees. Drop in a tablespoonful of salt just as you take the kettle off the fire. Put kettle on Mixing Machine. Dump in two pecks of whole pop-corn. Stir thoroughly.
Scoop out onto crispette moulds and proceed as instructed, [page 31].
The maker of this recipe claims that cooking the salt in the batch makes the candy sticky.
Recipe C. (With soda.)
Put in kettle (Stock No. [2004-2]) 75 pounds (37½ quarts) sugar, 25 pounds (12½ quarts) corn syrup. Bring to a boil and pour into syrup stock tank (Stock No. [2013-1].)
Take ¾ quarts of stock in kettle on fire. Add ¼ quart molasses, ¼ pound Konut, parasub or other good butter substitute. Put in ⅛ pound butter and a tablespoonful of salt. Boil to 285 degrees. Set kettle on Mixing Machine and put in pinch of soda. Dump in one peck of sifted whole pop-corn. Stir thoroughly and quickly. Scoop out to fill crispette moulds or dump batch on three pans and proceed as instructed on [page 30].