Set on fire, stir and cook to 252° and add ½-pound butter and set off. Add 3 sheets of gelatine, which you have soaked in water until slimy, stir in well and pour on greased slab.
Turn edges in and when cool enough to handle knead up well and pull.
Pull out and cut in kisses which should be wrapped in wax paper.
The table should be dusted with powdered sugar or starch.
YORKSHIRE TOFFEE.
Place in kettle
| 4 | lbs. glucose. |
| 2 | lbs. white sugar. |
| 2 | lbs. yellow sugar. |
| 1 | qt. cream. |
Cook to 250°, and add 1 pound butter, ½ ounce lemon extract, cook to 260°, pour on greased slab the thickness of caramels, and cut 2×4 inches.
PEANUT BAR.
First grease your slab good and place two irons on it about 12 inches apart. On the irons place a large sieve which is made of No. 8 mesh. Lay palette knife handy.
Place in kettle
| 3 | lbs. glucose. |
| 3 | lbs. sugar. |
| 1 | qt. water. |
Set on fire and stir until dissolved.
When part of the water is evaporated or when batch reaches 240 degrees on thermom-
