While pulling flavor pretty strong with peppermint and after the batch is nice and white place a piece of fondant on it (about one pound) and pull in good. After pulling place on table and pull out in strips as long as your butter-cup cutter and about as thick as your finger. After the whole batch is pulled out then start and cut. Use a good deal of powdered sugar on the table and allow to set over night. The next morning they should be grained through and ready for store. Make some yellow and flavor lemon, some orange, some green with lime flavor, etc.
MOLASSES CHIPS.
Place in kettle
| 8 | lbs. sugar. |
| 2 | lbs. glucose. |
| 3 | pts. water. |
Cook to 300° and add ¼-pound butter and one pint molasses. When boiled in well remove from fire and pour on greased slab. Knead up, put gloves on and pull, add a few drops of lemon while pulling. When well pulled twist air out and place on table before table-furnace. Flatten out and form into a ham shape. Pull out in strips about 1 inch wide and as thin as cardboard. Mark in 1½ inch lengths and break apart. Dip in vanilla coating.
HONEY-COMB CHIPS.
First secure a rolling pin about two feet long and three inches in diameter. Cut one handle off.
