Place in your kettle
2 pounds granulated sugar,
2 pounds glucose,
2 quarts N. O. molasses,
2 quarts sweet cream,
½ pound butter.
Cook to a soft crack, or 264°; after you have taken off of the fire flavor with either lemon or vanilla. Pour out thin on your slab. When cool mark and wrap same as butter-scotch.
EGG PUFFS.
Whip one dozen egg whites stiff, cook 4 pounds of sugar to 264°; and stir slowly in eggs, then add 2 pounds of chopped nuts and finish same as the cocoanut kisses.
MAPLE WALNUT BAR.
Place in your kettle
8 pounds of granulated sugar,
1 pound maple sugar,
½ gallon sweet cream,
3 pounds glucose.