Boston Chips





Three pounds of white sugar, one-half pipe cream tartar,

one and one-fourth pints water; boil with a lid over it to the hard

snap; pour; pull this only half as much as any other candy; for too

much pulling takes out all the gloss when done; flavor it on the hook;

wear your gloves, place it before your heater on the table, flatten out

and spin out into thin ribbons, break off and curl them up in little

piles.



Strawberry chips can be made the same way, adding a pinch of cochineal

paste.





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