Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/30

26 Place wooden or steel cover on kettle and allow to steam for 2 or 3 minutes.

Remove cover and place thermometer in batch, cook to 242 degrees and pour on damp slab.

When luke warm place on it the well beaten whites of 12 eggs and cream.

When creamed cut into four or five pieces, flavor to suit and dip in bitter-sweet coating.

HAND-ROLL CREAM NO. 1.

When batch comes to a boil skim off all foreign substance which forms on top and place tin or wooden cover on and allow to boil for 5 minutes.

Remove cover and with a damp sponge or scrub brush wash off the inside of kettle between the surface of the batch and the edge of the kettle.

Place thermometer in batch and cook to 242° and pour on damp slab.

When quite cool place 6 lbs. glucose on batch and cream.

Cut in 2 or 3 pieces and flavor and dip in bitter-sweet chocolate.

HAND-ROLL CREAM NO. 2.

Place in a bright copper kettle