Butter Creams





One and one-half pounds white sugar, and one-half pound

C. sugar, three-fourths pound glucose, one-fourth pint molasses, one

and one-fourth pint water; boil to the hard snap, add six ounces

butter, set off until it melts; set on and let boil, to well mix the

butter; pour out. Have one pound hard cream dough thoroughly warmed,

just so you can handle it. When the batch is cold enough on the stove

to handle, place the warm cream lengthwise on the center of it and

completely wrap the cream up in it. Place this on your table before

your heater, spin out in long strips, have some one to mark them heavy

or good. When cold, break where marked.





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