he 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.

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.

DATE OR FIG SQUARES.--Can be made by cutting them fine, scatter them
thick over the greased stone, and pour over them a batch of barley
square candy. Mark and cut with a knife.

PINE TREE TAR COUGH CANDY.--First have one tablespoon oil of tar
dissolved in two tablespoons of alcohol.

Cook to a hard snap twenty pounds sugar (white), three quarts water,
three pounds glucose; pour out; scatter over (while cooling) twenty
drops of tar, two tablespoons oil of capsicum, three tablespoons oil of
wintergreen; work all well into the batch (do not pull this on the
hook).

Place before your heater on the table and spin it out in large round
sticks. Have some one to keep them rolling until cold. Cut into sticks
about three and one-half inches long. Wrap them in printed labels.

DATE AND FIG CREAMS.--Seed dates, cut a piece out of the end V shape,
insert a white or pink cream ball, press it in, and stick a clove in
the end; it looks like a pear.

Cut figs in strips, place the seedy side around a piece of cream dough.
The hand made cream can be made into various varieties of candy to suit
your fancy.

FACTORY CREAM DOUGH.--This recipe is worth twenty-five dollars to any
candy maker. When the cream is first done it appears flaky and coarse;
but the next morning it is fine, and the longer it sets the better it
is. When made up it never gets stale or hard. Never use flour to roll
out cream with when you can get the XXX lozenge sugar. Forty pounds
granulated sugar, five quarts water; boil to a stiff ball; set off; add
quickly twelve pounds of glucose. Do not stir. Set on the fire, let it
come to a boil until you see even the scum boiled in (do not al