set cut into bars.
Should the cream be a little thin add some icing sugar when mixing; if
boiled properly this is not required. Most cheap Nougats now in the
market are made more or less according to this formula, color and flavor
differently for variety.

ICE CREAM CONFECTIONERY.

Boil 7 lbs. of loaf sugar with three pints of water: add a small
teaspoonful of cream of tartar, allow it to boil for 10 minutes, then
add one pound of fresh butter: it will then commence to froth up, and
care must be taken that the pan is large enough, as the syrup will
occupy twice the space than if there had been no butter added; boil this
mixture to the degree of very weak crack, or 285 by the thermometer, at
which point it is done; pour it on the slab, which has been of course
previously greased. As soon as it begins to cool, turn it up and knead
it until it gets stiff enough to pull over the hook. When on the hook
pull it sharp till it gets white as snow. This white is usually flavored
with vanilla or oil of lemon. It may be either pulled out in bars or
left in the heap. It is very easily broken in small pieces for retail
purposes. In the summer or hot weather keep this candy from the air, or
it will be inclined to be sticky. This eats very rich and commands good
sale at best prices.

RASPBERRY AND STRAWBERRY ICE CREAM CONFECTIONERY.

This is made exactly as the last with the addition of a little red color
before the boil is poured out, or it may be colored on the slab; add a
little essence of raspberry or strawberry and a pinch of tartaric acid
just before pulling the boil. Color the raspberry a little deeper than
the strawberry.

CHOCOLATE ICE CREAM.

To make chocolate ice cream, boil the same quantities as before
precisely in the same way in every particular. When the sugar has been
pulled out, work well into it 1/2 lb. powdered chocolate; knead this
well up in order that the chocolate may be well mixed with the sugar.
Put in sufficient chocolate to give the boil a dark brown color,
otherwise it would be too light when pulled.

VANILLA CARAMELS.

8 lbs. White Sugar.
2 lbs. Glucose.
1 lb. Fresh Butter.
2 Tins Condensed milk.
2 pints water.
Vanilla Flavoring.

PROCESS.--Boil the sugar, glucose and water to the degree of ball 250;
remove the pan a little from the fire, add the milk and butter, the
latter cut into little pieces and well stir in with wooden spatula until
the whole is thoroughly mixed, t