Place in kettle
1 gallon dark molasses,
½ pound butter,
2 pounds sugar.
Cook to 270°; stir all the time while cooking; pour on slab, fold up edges and form in shape to pull on hook; while pulling flavor with oil of peppermint; pull until the batch has a golden color; twist out the air and form it in a flat piece, in front of table furnace, and pull out as Boston chips.
ORANGE COCOANUT CREAM.
Cook 7 pounds sugar,
½ pound glucose,
Water to dissolve same to 246°.
Pour off on a dampened slab, then pour over it the gratings of one cocoanut, also the grated rinds of two oranges, and flavor with a little oil of orange; when cold cream it in the usual way; let it stand for one hour, then place all in a kettle and melt it over another kettle with hot water in, so as the steam will melt it slowly; stir all the time and color it orange; when melted pour it in taffy pans lined with manilla paper; when cold cut in bars to sell at five cents each, and wrap in wax paper tied with fancy string or ribbon.
ROSE COCOANUT CREAM.
Proceed as with orange, only flavor with oil of rose and color pink; finish same as orange.