FRUIT PASTE.
Place in kettle
| 20 | lbs. sugar. |
| 2 | gal. water. |
| 3 | oz. cream of tartar. |
Sprinkle ashes on your fire until it is very slow.
Set batch on and mix well. Dissolve 3 pounds lump starch in 1 gallon cold water and add to batch.
Cook to a good stiff liver, that is, when you remove a small quantity on a stick, lay on greased slab and when cooled off, see if it resembles a piece of liver, if so, remove batch from stove and add 5 pounds glucose. Set back on stove and mix well for a couple of minutes and remove from stove again, and add to it 1 ounce of the best lemon extract or 1 ounce of the best orange extract and color a delicate yellow for lemon and a delicate orange for orange.
It takes me 2 hours and 45 minutes to cook this batch so don't get discouraged or don't be in a hurry.
FRENCH CREAM LOAF.
Place in kettle
| 40 | lbs sugar. |
| 1½ | oz. cream of tartar. |
| 2 | gal. water. |
When batch comes to a boil skim off all substance which gathers on surface of batch, and cover with a wooden or steel cover and allow to steam for about 5 minutes.
