Same as vanilla, only color yellow while on the slab and flavor with oil of lemon while pulling.
BOSTON CHEWING TAFFY.
10 pounds sugar,
6 pounds glucose,
¼ pound Nucoa butter,
½ pound butter,
1 gallon cream.
Dissolve 6 oz. gelatin in a pint of cream before you start to cook the batch; cook to 252°; pour on slab; when cold pull on hook and place it in a box or pail lined with heavy oiled paper; when cold turn out, tear off the paper, leave in one lump, and break up as you sell it in the store.
FIG TAFFY.
Cut up 5 pounds figs, say about four pieces to each fig, and set them one side; now put in your kettle
4 pounds sugar,
2 pounds glucose,
Water to dissolve same.
Set kettle on fire, cook to 270°; then take out the thermometer and add the figs; stir them in good for about one minute only; pour off quickly on the slab and spread out to about one-half inch in thickness; when cool cut in bars to suit.