Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/133

Rh The batch is the same as for stick candy. Cut batch in two, color half red and pull the other half (flavor while pulling 1 ), now take a piece of the white and form into a round piece about 2 inches in diameter and 10 inches long. Wrap a thin piece of red around the white, pull out until it is about as large as your finger and cut off in ten-inch lengths. Place all together and form into a round piece. Place the balance of white around it and place what is left of the red around the white. Pull out like stick candy and chop off in half-inch lengths. After some practice you can make most anything you desire.

SAUER KRAUT CANDY.

Place in kettle Set on fire, stir and cook until a little tested in cold water forms a soft ball.

Remove from fire, add all the cocoanut it will take up, a little salt and just a few drops of lemon extract.

Roll out on greased slab the thickness of iron bars and cut in oblong pieces when cool. Wrap in wax paper.

SIMPLE SYRUP.

Place in kettle 3 gal. water, set on fire and bring to a boil.

Remove from fire and add 30 lbs. sugar.