CLEVELAND’S CHOICE.
Make a batch of Opera Cream; when done roll with the hands pieces about the size of a caramel, only round, and dip in chocolate.
Don’t make too many ahead in hot weather, as they become rancid in about ten days.
CHERRY CREAMS.
Place in kettle
8 pounds sugar,
1½ pounds glucose,
Water to dissolve same,
1 pint cream.
Cook to 238°; set off, and color a delicate pink and flavor highly with wild cherry; now add 1 pound of French cherries finely chopped, and with the paddle stir it against the sides of the kettle until it starts to grain; as soon as you discover the least particle of grain pour it out on slab between iron bars, the thickness of caramels; when cold mark as caramels; place in taffy pans and break apart as sold.