MOLASSES COCOANUT CREAM ROLLS.
Place in kettle
5 pounds sugar,
1½ pounds glucose,
¼ pound butter,
Water to dissolve same.
Cook it to 238°; pour off on the damp slab, and scatter over it 2 pounds fresh grated cocoanut, then with a paddle cream it at once; now place in kettle
8 pounds sugar,
2 pounds glucose,
Water to dissolve same.
Add 1 pint dark molasses,
½ pound butter.
Stir and cook to about 270°; pour on the slab, then pull on hook and twist the air out; now flatten it out in front of your table furnace and place the cocoanut cream in center of same; now roll the molasses batch around it and close both ends; now get it in shape as for stick and pull it out a little larger than stick candy and cut in about three-inch lengths; place in pans for two hours until the outside jacket grains, then they are ready for the store.
BITTER-SWEET CREAM FOR CHOCOLATE DROPS.
Place 12 pounds sugar in a kettle, with water to dissolve same, then add 1 ounce of acetic acid, and cook to 246°; pour off on damp slab, then pour over the batch 2 ounces of glycerine; now beat the whites of 15 eggs, pour them on the batch, and with the paddle cream it as you would bon bon cream.