fire and stir up. When it starts to boil remove paddle and cover with a wooden or steel cover and allow to steam for 2 or 3 minutes.
Remove cover and place thermometer in batch and cook to 242 degrees and pour on damp slab.
When luke-warm pour 2 ounces good brandy on top of batch and cream.
Roll in small balls and dip in sweet chocolate.
STRAIGHT MAPLE CREAM.
Hand Rolls.
Place in kettle
| 10 | lbs. white sugar. |
| 10 | lbs. Canadian maple sugar. |
| 1 | teaspoonful cream-of-tartar. |
| 3 | qts. water. |
Set on fire and stir.
When it comes to a boil remove paddle and wash the sugar from the sides of the kettle with a wet scrub-brush. Set wooden or steel cover on and allow to steam for 2 or 3 minutes.
Remove cover, place thermometer in batch, cook to 242 degrees and pour on damp slab.
Cream when luke-warm, roll into small balls and dip in bitter-sweet coating.
HONEY CREAM.
Hand Rolls.
Place in kettle
| 5 | lbs. honey. |
| 15 | lbs. white sugar. |
| 3 | qts. water. |
Set on fire and stir.
