Set on fire, stir continually and cook to 264° and pour on greased slab.
Fold in edges and knead up well, place on hook and flavor peppermint while pulling. Pull out in strips on spinning table and cut in 3 or 4-ounce pieces to be sold at 5c.
MOLASSES TAFFY No. 2.
Place in kettle
| 4 | lbs. honey. |
| 4 | lbs. white sugar. |
| 1 | qt. water. |
Set on fire and stir and cook to 280° and add 1 quart New Orleans Molasses and ½ pound butter. Cook to 256° and pour on greased slab. In a few minutes turn edges in and knead up well.
When pulling on the hook flavor lemon and when well pulled form in strips on spinning table and cut. in 3 or 4-ounce bars to be sold at 5 cents.
MOLASSES KISSES.
Place in kettle
| 2½ | pounds No. 14 yellow sugar. |
| 2½ | pounds glucose. |
| 1 | pint water. |
| 2 | oz. cocoa butter. |
Place 1 sheet of gelatine in a pan of water to soak.
Place batch on furnace and cook to stiff ball or about 250° and add 1 quart molasses, ¼-pound butter, ½ teaspoonful salt and cook to first snap or about 252 or 253°. Pour on a well greased slab. Lift gelatine out of wa-
