First place 6 ounces of well cleaned gum tragacanth in a porcelain bowl, with 4 pints of water and 1½ ounces of gelatin. Let this soak half a day; add 2 pounds glucose; mix thoroughly, then force it through a fine cloth onto your marble; add XXXX sugar well sifted and work into a good stiff dough, then roll out with rolling-pin and cut out with regular lozenge cutter; then sprinkle a little starch on them, afterwards blowing it off with bellows.
CREAM PECAN BAR.
Place in kettle
5 pounds granulated sugar,
1 pounds glucose,
1 pint water,
1 ounce Jap gelatin, soaked for 4 hours in cold water.
Cook to 236°; set off of the fire and stir in 4 pounds of dipping cream, then add 2 pounds of pecan halves; pour on your cream slab between iron bars and when cold cut in 5 and 10 cents bars.
CREAM WALNUT BAR.
Proceed as with Cream Pecan Bar, only, use Black Walnuts instead of Pecans.