Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/102

98 thermometer in batch and cook to 335°. Pour on greased slab and in a minute or so fold the edges in. Take a small piece and color red, place in front of table-furnace and keep warm. Place gloves on and pull the rest of the batch until it attains a high gloss. Flavor peppermint while pulling. Place on table and squeeze air out, fold into a loaf and place about ten very small red strips on it. Spin out in strips about as large around as a pencil and cut with butter-cup cutter.

MOLASSES MINTS.

Place in kettle

Set on fire and mix.

When batch starts to boil remove paddle and wash off the sides of the kettle with a wet scrub-brush. Place cover over kettle and allow to steam for several minutes. Remove cover and place thermometer in kettle. Cook to 335° and add 1 pint molasses; when it has boiled in well remove batch from fire and pour on greased slab. Turn edges in. Take a small piece and add a little shaved liquor chocolate to it and knead in well, place in front of table-furnace to keep warm. Place gloves on and pull the balance of batch until it attains a high gloss Flavor peppermint while pulling.

Place on table and knead air out. Form in