Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/74

70 Set on fire, stir continually and cook to 264° and pour on greased slab.

Fold in edges and knead up well, place on hook and flavor peppermint while pulling. Pull out in strips on spinning table and cut in 3 or 4-ounce pieces to be sold at 5c.

MOLASSES TAFFY No. 2.

Place in kettle

Set on fire and stir and cook to 280° and add 1 quart New Orleans Molasses and ½ pound butter. Cook to 256° and pour on greased slab. In a few minutes turn edges in and knead up well.

When pulling on the hook flavor lemon and when well pulled form in strips on spinning table and cut. in 3 or 4-ounce bars to be sold at 5 cents.

MOLASSES KISSES.

Place in kettle

Place 1 sheet of gelatine in a pan of water to soak.

Place batch on furnace and cook to stiff ball or about 250° and add 1 quart molasses, ¼-pound butter, ½ teaspoonful salt and cook to first snap or about 252 or 253°. Pour on a well greased slab. Lift gelatine out of