0
27 Washington 7 in. high 1 1 30
28 U. S. Grant 2-1/4 in. high 1 2 00
29 Gun 7 in. long 3 2 00
30 Gun 7 in. high 1 1 00
31 Ship Full Sail 7-1/2 x 6 1 6 75
32 Steamboat 6-1/2 x 4 1 6 75
33 Rowboat 9 in. long 1 4 00
34 Rowboat 6 in. long 1 1 00
* 35 Rowboat 2-1/2 in. long 2 2 00
36 Whistle 4 2 00
37 Whistle 3 1 30
38 Spread Eagle on Half Globe 4 x 6 1 6 75
39 Rabbit 5 x 5 1 2 60
40 Rabbit 3 x 3 2 2 00
* 41 Lamb 4 x 6 1 2 60
42 Lamb 3-1/4 x 3-1/2 2 2 00
43 Rowboat 4-1/2 x 2-1/2 1 2 00
44 Elephant, Jumbo 8-1/2 x 6 1 6 75
45 Lion 8-1/2 x 6 1 6 75
* 46 Knight on Horseback 3 x 5-1/2 1 1 30
47 Fire Engine 5 x 7 1 6 75
48 Buffalo 5-1/2 x 8 1 6 75

VANILLA CREAM BARS.

7 lbs. White Sugar.
2 lbs. Glucose.
3 pints Water.
Vanilla Flavoring.

PROCESS.--Dissolve the sugar with water in a clean pan; add the glucose
and boil in the usual way to the degree of feather, 243; pour the
contents on a damp slab; let it remain a few minutes to cool; then with
a pallette knife work it up to white cream, adding a tint of blue to
bleach it; when the whole has become a smooth cream, return it to the
pan and melt it just sufficient that it may pour out smooth and level;
stir in the flavor and run on pouring plate 1/2 inch thick; when set
cut into bars.

RASPBERRY OR ROSE CREAM BARS.

7 lbs. White Sugar.
2 lbs. Glucose.
3 pints Water.
Raspberry or Rose Flavor.

PROCESS.--Melt the sugar in the water, add the glucose and boil to 243;
pour contents on slab, and when cool divide the boil into three parts;
color one part red, add some pure chocolate to another, and to a third
add a pinch of blue, cream each p