Opera Creams (1938)

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     From THE CANDY BOOK (Culinary Arts Press, P.O. Box 915, Reading, PA,
1938), compiled and edited by S. Claire Sondheim (Sondheim on Opera Creams!
There's a place for us!  Send in the clowns!  So that's what Sweeney Todd
served for dessert!--ed.), pg. 48, col. 1:

     _Opera Creams_
3 cups sugar
1/2 cup cream
1/2 cup milk
1 tablespoon glucose
2 teaspoons vanilla extract
Confectioners' sugar
     Place the sugar, cream, milk and glucose in a saucepan; bring slowly to
boiling point, stirring constantly.  Then cook, stirring constantly, to 240
degrees, or to the soft-ball stage.  Let stand for 1 minute, then pour gently
into a wet platter.  When cool, heat with a wooden spoon until thick.  Cover,
let stand for about 1 hour, then add the vanilla extract.  Knead until
creamy, using confectioners' sugar to prevent sticking.  Cover, let stand for
about 3 hours, then roll out and cut into squares.  Allow to harden on waxed
paper for 24 hours.

     This is from the CONFECTIONERS JOURNAL, June 1907, pg. 80:

Goelitz Confectionery Company, Cincinnati, Ohio (advertisement--ed.)
     Butter Sweet Opera Tip, Chocolate flavor
     Butter Sweet Assorted Opera Tip

     I have no idea if "Opera Tip" is the same as "Opera Cream."  I haven't
yet checked through 1,000 cookbooks I have here because I'm tired.