10 lbs. White Sugar.
3 pints Water.
2-1/2 lbs. Glucose.
PROCESS.--Put the sugar, glucose and water in a clean pan and boil in
the usual way until the batch reaches the degree of feather 245; (keep
the sides of the pan free from sugar); pour out on damp pouring plate
and let it remain till nearly cold; then with long pallette knife
commence to rub the sugar against the plate and work it about until it
changes from a clear syrup to snow white creamy substance; then knead it
with the hand until of uniform softness and no lumps left in the mass;
it is now ready for use and may be kept covered in stoneware jars until
required for various purposes. In winter the sugar need not be boiled so
high; in hot weather, a little higher. When packing the cream away in
jars it is better to keep the top moist by laying on a damp cloth before
putting in the cork. Seeing that cream keeps so well, of course it is
saving to make much larger batches at a time. This can be easily
arranged by multiplying the proportions according to size of pan and
convenience. These proportions are a guide, but the writer knows of no
absolute must be this or that, although he has made as many cream goods
as most people and with as much success. He has seen as fine a sample
made in the same workshop when the boil was made up a little different.
However, in submitting his own formula, it may be taken for granted he
is not a mile from the bull's eye.
[Illustration: Fig. 17.
Chocolate Melter or Warmer.
No. 1 Size, 12-1/2 × 14 × 6, price $2 00
No. 2 Size, 14-1/4 × 16-1/2 × 6, " 2 25