Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/37

Rh STARCH CREAM No. 2.

Place in kettle Cook to 240 degrees and pour on damp slab.

Cream when luke-warm and when melting for starch add about 5 lbs. glucose and mix in well.

STARCH CREAM No. 3.

Cook to 242 degrees, remove from fire and add 10 lbs. glucose, mix in very carefully to keep from graining batch too soon and pour on damp slab.

Cream when luke-warm and when melting for starch, add 5 lbs. glucose and mix in thoroughly.

GLYCERINE CREAM.

Place in clean, copper kettle

When it comes to a boil skim off top and place cover on and allow to steam for 5 or 10 minutes

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

Place thermometer in and cook to 248 degrees.

Add enough glycerine to the batch to