5 pounds light brown sugar,
2 pounds glucose,
2 oz. nucoa butter,
½ pound butter,
Water to dissolve same.
Cook and stir until batch is 250°; set off and flavor with oil of lemon; pour on greased slab, between iron bars; when cold cut in pieces two by three inches and wrap in wax paper.
This is a good seller if put up in neat packages.
MOLASSES WAFERS.
5 pounds sugar,
1 pound glucose,
Water to dissolve same,
1 pint New Orleans molasses,
¼ pound butter.
Stir and cook to 280° or 290°; pour in funnel and drop size of a quarter, on greased slab; when cold pack in glass jars, or keep in pans in cold weather.
HOREHOUND WAFERS.
Heat 1 quart of water to a good boil, then add 1 ounce of horehound herb and let stand fifteen or twenty minutes, then put 5 pounds sugar and 1 pound glucose in a kettle; now pour the horehound water through a strainer and cook to 280° or 290°; pour in funnel and finish as molasses wafers.