BUTTER CREAM.
Place in kettle
16 pounds sugar,
10 pounds glucose,
4 pounds caramel paste,
Water to dissolve,
1 pound butter.
Cook to 240°; set off fire and stir in 10 pounds fondant; stir until fondant is all melted, then run them in starch any shape you wish to; the smaller the mold the better.
CRYSTALIZED ALMONDS.
Blanch 5 pounds Jordan almonds, set them one side until perfectly dry, then place them in a deep pan and crystalize them; cook this crystal to 35°.
CRYSTALIZED RAISINS.
For Topping Off Nice Boxes of Candy.
Open raisins and take the seeds out, and in their place stuff fondant; leave them on the stems; when you have prepared the amount you wish, place them in deep pans and crystalize them.