MARSHMALLOW CARAMELS.
Place in kettle
3 pounds granulated sugar,
3 pounds glucose,
¼ pound nucoa butter,
2 quarts sweet cream.
Cook to about 260°. Pour on slab when cool, pull well on hook, flavor with vanilla, then place on clean slab and roll out to the thickness of caramels. Cut and wrap in wax paper.
No. 1. RAW CREAM FOR BON BONS AND CHOCOLATES.
Orange Flavor.
Grate the outside of say about four oranges, then squeeze the juice of the oranges in a crock or bowl, and then add the gratings you have just prepared; now add XXXX sugar and stir with the hand until it gets good and thick, so as you can pick it out and form it in small rolls about the size of marbles; finish all and let remain one hour till a crust forms, so that you can handle them; then they are ready to dip in fondant or chocolate. These goods are delicious and are liked by all.
No. 2. RAW CREAM.
Lemon Flavor.
Proceed as with No. 1 raw cream, only use lemon instead of orange.