Opera Creams
Two pounds white sugar, three-fourths pint cow's cream,
boil to a soft ball; set off; add two ounces glucose; set on, stir easy
until it commences to boil, then pour out, let get three-fourths cold,
and stir it until it turns into a cream. Then work into two tablespoons
vanilla, line a pan with wax paper, flatten the batch in it, and mark
it in squares. Set aside two hours to harden.
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