low the
glucose to cook in the sugar). Pour out, wait only until you can lay
the back of your hand on the top of batch. (Never let it get colder, it
is better to cream while hot than cold like other goods). Cream it with
two garden hoes, or cream scrapers. Add while creaming one-fourth pint
scant measure of glycerine. No need of kneading it, scrape into your
tub for use. (If A sugar is used the cream is sticky.)

IMITATION HAND-MADE CHOCOLATE.--Take a suitable hand made. Make your
plaster paris prints. Take a quantity of the above cream, melt in a
bath, flavor and mould. Dip.

A NUMBER ONE CHOCOLATE DROP.--Moulding cream; granulated sugar, twenty
pounds; water, three quarts. Boiled to a thread, set off, add three
pounds of glucose dissolved; pour, let get cold. Cream, melt, add pinch
of glucose to one pint simple syrup; four tablespoonfuls of glycerine.
Stir. Mould.

CHEAP CHOCOLATES.--Quick work. Make a batch of the above number one.
Exactly the same process. After the glucose is dissolved in the batch
do not pour out, but add five pounds of the hard factory cream in
pieces. Stir, flavor, melt. Set this kettle in a kettle of boiling
water, have a boy to stir and watch it; do not allow it to get so thin
as to simmer, only thin enough to run into your starch prints. This
cream saves time and labor.

TO WORK OVER SCRAPS OF CANDY.--To thirty pounds of scraps use one
gallon water; stir until it boils; set off, for it would never melt any
more by boiling; continue stirring until all is dissolved. Set aside
until cold. Skim off the top. This can be worked into hoar-hound or
dark penny goods, pop-corn bricks, etc.

TO COOK OVER MAPLE SUGAR.--To sixty pounds broken up maple, add water
(according to the hard or soft grain of the sugar) enough to dissolve.
Stir until melted. If the grain was soft, add fifteen pounds granulated
sugar; if the hard grain, only add that amount of C. sugar. Boil to 244
degrees by thermometer, or good ball. Take out some in porcelain sauce
pan, grain until cloudy (to make quick work always have a small portion
in the same sauce pan for the next stirring). Pour in moulds greased,
or put in a tub of cold water.

ARTIFICIAL MAPLE SUGAR.--Dark C. sugar (driest), two pounds; water,
one-third pint; butter, two ounces, melted; flavor with maple flavor;
boil to a ball, cream in the pan. Pour before it gets too stiff.

MOLASSES POP-CORN BALLS.--Always sift your corn after it is popped. For
home use, ad