Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/32

28 place one teaspoonful salt on batch together with about one ounce of vanilla and cream-up. Roll out in small balls and press a small piece of English walnut on each ball.

Dip in bitter-sweet coating.

'''SAN FRANCISCO CREAM. Hand-Rolls.'''

Place in kettle

When batch boils skim off surface formation, wash down sides and steam for 5 minutes.

Cook to 242 degrees and add 2 ounzes glycerine, remove and pour on damp slab. When cool, place on batch the whites of 16 eggs, whipped stiff, and commence creaming.

When batch is almost up, add to it, ½ teaspoonful Salasitic Acid, dissolved in 1 teaspoonful alcohol, and finish creaming. Flavor to suit and roll into small balls to be dipped in bitter-sweet coating.

In some localities the use of salasitic acid is unlawful.

'''MINCE MEAT CREAMS. Hand-Rolls.'''

Place in a clean copper kettle

Take two pounds of dry mincemeat and run through your grinder or mill.

Add the mincemeat to the batch and set on