and let soak 36 hours. Bring to a boil and strain if necessary.
Add to it
| 32 | lbs. sugar. |
| 8 | lbs. glucose. |
| 1 | gal. water. |
Cook until when you test it with 2 sticks or with your thumb and index finger you can pull them apart and blow a string out of the portion that hangs between.
Before pouring out it is policy to place a little on the slab and let it cool and be sure you have it right.
Pour very thin in paper lined trays or run in starch if desired.
When making up ices heat bon-bon fondant and pour a very thin layer in starch trays and lay a sheet of the Jap jelly on it, then cover with a thin sheet of fondant and cut in desired shapes and after drying a while crystallize in a 34° syrup.
Another good jelly can be made by using 4 ounces of Jap gelatine soaked over night in 1 quart of water.
| 9 | lbs. sugar. |
| 4 | lbs. glucose. |
| 1½ | Qts. water. |
Cook same as other.
COCOANUT CREAM BARS.
Place in kettle
| 3 | lbs. glucose. |
| 4 | lbs. granulated sugar. |
| 1 | qt. water. |
Cook to 242°.
