7 lbs. White Sugar.
2 lbs. Glucose.
3 pints Water.
Raspberry or Rose Flavor.
PROCESS.--Melt the sugar in the water, add the glucose and boil to 243;
pour contents on slab, and when cool divide the boil into three parts;
color one part red, add some pure chocolate to another, and to a third
add a pinch of blue, cream each part by rubbing on slab to a smooth
paste; in rubbing in the pure chocolate, see that you have enough to
make it a rich brown; for red portion use just sufficient to give a
light rose pink. When all finished, melt each portion separately in the
pan just sufficiently soft to run to a level surface; pour out first the
red, then the chocolate on top of red sheet, then the white on top of
chocolate; this will make a cream cake to cut up into bars. Some do not
take the trouble to melt the cream, being satisfied to spread the paste
out, smoothing it on top with a pallette knife; this answers the purpose
but does not look so well.