Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/125

Rh Set on fire and mix.

When batch starts to boil, place cover on kettle, allow to steam for a few minutes, remove cover, wash off sides of kettle with a wet brush and place thermometer in.

Cook to 290° and pour on greased slab. Turn edges in, cut batch in two, color one piece pink and have the other one white. Pull both good, flavoring the white vanilla and the pink strawberry. After pulling place on table in front of furnace and pull out in strips about 1½ inches wide and mark in 1½-inch lengths with caramel market. Spin out about ¼ inch thick.

Cook another batch the same as the first one and after it is on the slab color a little piece red and a little piece green and place in front of table furnace to keep warm. Cut the balance of batch in two and pull separately, flavoring one piece peppermint and the other lime. Flatten out in front of table furnace and on the peppermint place six red stripes, three on each side and do the same with the green on the lime. Spin out and mark the same as the other batch. Place 5 lbs. sugar and 5 lbs. glucose, with a quart of water in the kettle and cook as you did the other batch to 290° and add to it a pint of molasses. When well boiled in pour on greased slab, pull and spin out as you did the others.

Place a 5 and 5 batch in kettle, cook to 290° and pour between iron bars the same as for caramels only thinner and while it is still