Process of making a confection

Claim 1

THE PROCESS FOR MAKING A CONFECTION WHICH CONSISTS OF MIXING THE FOLLOWING INGREDIENTS IN THE PROPORTIONS NAMED FOR SIXTY QUARTS OF THE FINAL PRODUCT: MILK (FAT CONTENT OF NOT LESS THAN 3 OR 3 1/2%) GALS 25 SUGAR LBS 50 VANILLA OR OTHER FLAVORING EXTRACT LBS 50 BICARBONATE OF SODA OZ 2 THE INGREDIENTS BEING MIXED AND PROCESSED AS FOLLOWS: STIRRING THE MILK, HEATING THE MILK TO APPROXIMATELY 100* F. AND STIRRING AT 60 R.P.M. FOR APPROXIMATELY FITTEED MINUTES, THEN HEATING TO APPROXIMATELY 150*F., STIRRING FOR APPROXIMATELY FIFTEEN MINUTES, HEATING TO APPROXIMATELY 210*F. AND STIRRING FOR APPROXIMATELY FIFTEEN MINUTES, ADDING SUGAR AND STIRRING FOR APPROXIMATELY FORTY-FIVE MINUTTES AT 75 R.P.M AND AT A TEMPERATURE OF APPROXIMATELY 205*-210*F., ADDING BICARBONATE OF SODA AND STIRRING AND CONTINUING HEAT AT APPROXIMATELY 210* F., AND ADDING VANILLA OR FLAVORING EXTRACT AND CONTINUING HEATING TO 205*-210*F. AND STIRRING FOR NINETY MINUTES.