POP CORN CRISP.
Pop a lot of corn and set one side; now put in kettle
4 pounds sugar,
2 pounds glucose,
Water to dissolve same.
Cook to 280° or 290°; then add ¼ pint of dark molasses; stir good half a minute and set kettle off and add ¼ pound of butter and a teaspoonful of fine salt; now pour in all the corn you possibly can get in the kettle and stir it until all is well covered; now set the kettle on the fire, only for half a minute so as to warm the bottom of the kettle; now turn it all out on the slab and spread it out evenly, then with a smooth board press it very light; when cold cut in pieces to fit pans.
MENTHOL, HONEY AND HOREHOUND COUGH DROPS.
Place 20 pounds sugar,
5 pounds glucose and horehound,
Water enough to dissolve same, in kettle.
Cook to 300°; then add 2 pounds honey and stir a minute, pour on slab, then lay a handful of starch in the center of the batch and place on it ½ ounce of menthol and cover it with a little of the starch. Fold up the edges of the batch and knead well; when cool enough to handle, fold it in a roll or flat piece and run it through rollers. The starch gives the drops a gray color and also keeps the flavor from escaping while kneading it.