Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/88

84 salt. Stir in well and pour on greased marble between iron bars, set so as to make a square 30 inches each way, spread out even and mark into 2-inch squares with caramel marker or wooden butter-scotch marker.

When cold break apart and stack in pans, on edge.

BUTTER SCOTCH PATTIES.

Place in copper kettle

Place on fire and cook to 300°.

Add 2 ounces butter and 1 teaspoonful salt and stir in well.

Set kettle in a shallow pan of cold water for a minute to cool the bottom off and prevent candy from getting dark.

Take your pattie funnel and stick, warm up a trifle by holding over stove and then have your helper pour about a pint at a time, of the candy, into the funnel.

Run out on hard-goods slab about as large as a quarter and have helper follow along with palette knife loosening them up. When cool put in jars.

SCOTCH KISSES. Place in copper kettle

Cook to 300° and add 2 ounces butter and 1 teaspoonful salt. Stir in well, remove from