Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/22

18 to start on a batch or batches with small centers and have the center hot, even if the goods do not look quite so well the batch will be easier to handle.

I will give you a small batch in the right proportions for a beginner or for a cheap buttercup. First place in a small kettle or pan two pounds of glucose and set on the fire. Stir until the glusoceglucose [sic] becomes thin or starts to boil, then remove from the fire and work all the maccaroon cocoanut into it you can, and set on a tub or on the floor next to the furnace to keep warm.

Now place in another kettle ten pounds of sugar, one teaspoonful cream-of-tartar and two quarts water. Set on the fire and stir until it

Washing sugar from sides of Kettle