OPERA CREAMS.
Place in kettle
| 12 | lbs. sugar. |
| 1 | teaspoonful cream-of-tartar. |
| 1 | gal. milk. |
Set on fire and mix.
After batch has settled down to a good boil place thermometer in and cook to 242°. Pour on damp slab. Pour about one-half ounce vanilla on batch and after it has set for about five minutes cream up. After it has formed into a stiff mass cover with a damp cloth and leave sweat for about half an hour. Knead up with the hands until all the lumps are removed so batch is smooth like dough.
Opera caramels can be made in various forms, part may be colored pink and flavored strawberry, and part of it may be flavored with melted chocolate or dry cocoa. If you take caramel pans, line them with wax paper and cut French cherries and pineapple into small pieces, then scatter them onto the wax paper together with some walnuts or pecans and press the plain cream on the pans so the fruit will show on top, turn out, peel off wax paper, mark into caramels, you will have a very attractive piece of candy.
It is necessary to stir opera cream continually while boiling.
COCOANUT-CREAM-CARAMELS.
Place in kettle
| 2 | lbs. glucose. |
