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diff --git a/old/30293.txt b/old/30293.txt new file mode 100644 index 0000000..14efa40 --- /dev/null +++ b/old/30293.txt @@ -0,0 +1,4006 @@ +The Project Gutenberg EBook of The Candy Maker's Guide, by +Fletcher Manufacturing Company + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: The Candy Maker's Guide + A Collection of Choice Recipes for Sugar Boiling + +Author: Fletcher Manufacturing Company + +Release Date: October 20, 2009 [EBook #30293] + +Language: English + +Character set encoding: ASCII + +*** START OF THIS PROJECT GUTENBERG EBOOK THE CANDY MAKER'S GUIDE *** + + + + +Produced by Meredith Bach, Rose Acquavella, and the Online +Distributed Proofreading Team at https://www.pgdp.net. (This +file was produced from images generously made available +by The Internet Archive/Canadian Libraries.) + + + + + + + + + + THE CANDY MAKER'S GUIDE + + A COLLECTION OF + CHOICE RECIPES FOR SUGAR BOILING + + COMPILED AND PUBLISHED BY + THE FLETCHER MNF'G. CO. + + MANUFACTURERS OF + Confectioners' and Candy Makers' Tools and Machines + TEA AND COFFEE URNS + BAKERS' CONFECTIONERS AND HOTEL SUPPLIES + + IMPORTERS AND DEALERS IN + PURE FRUIT JUICES, + FLAVORING EXTRACTS, + FRUIT OILS, + ESSENTIAL OILS, + MALT EXTRACT, + XXXX GLUCOSE, ETC. + + [Illustration] + + Prize Medal and Diploma awarded at Toronto Industrial Exhibition + 1894, for General Excellence in Style and Finish of our goods. + + 440-442 YONGE ST.,--TORONTO, CAN. + + + + + TORONTO + + J JOHNSTON PRINTER & STATIONER 105 CHURCH ST + + 1896 + + + + +FLETCHER MNF'G. CO. + +TORONTO. + + +Manufacturers and dealers in Generators, Steel and Copper Soda Water +Cylinders, Soda Founts, Tumbler Washers, Freezers, Ice Breaking +Machines, Ice Cream Refrigerators, Milk Shakers, Ice Shaves, Lemon +Squeezers, Ice Cream Cans, Packing Tubs, Flavoring Extracts, Golden and +Crystal Flake for making Ice Cream, Ice Cream Bricks and Forms, and +every article necessary for Soda Water and Ice Cream business. + + + + +INTRODUCTION. + + +In presenting this selection of choice recipes for Candy Makers we have +endeavored to avoid everything that is not practical and easy to +understand. The recipes given are from the most experienced and notable +candy makers of America and Europe, and are such, that, if followed out +with care and attention will be sure to lead to success. Practice is +only to be had by experiment, and little failures are overcome by +constant perseverance. + +After the rudiments have been thoroughly mastered, the reader has ample +scope to distinguish himself in the Candy world, and will do so with +patience and perseverance. We trust our patrons will look upon this +work, not as a literary effort, but as instruction from a practical +workman to a would-be workman. + + FLETCHER MNF'G. Co., + 440 & 442 Yonge St., Toronto, + Publishers. + +Manufacturers of Candy Makers Tools and Machines, and every article +required in Confectionery and Candy Making. + + ASK FOR OUR CATALOGUE. + + + + +SUGAR BOILING. + + +This branch of the trade or business of a confectioner is perhaps the +most important. All manufacturers are more or less interested in it, and +certainly no retail shop could be considered orthodox which did not +display a tempting variety of this class. So inclusive is the term +"boiled goods" that it embraces drops, rocks, candies, taffies, creams, +caramels, and a number of different sorts of hand-made, machine-made, +and moulded goods. It is the most ancient method of which we have any +knowledge, and perhaps the most popular process of modern times; the +evidence of our everyday experience convinces us that (notwithstanding +the boom which heralds from time to time a new sweet, cooked in a +different manner, composed of ingredients hitherto unused in business), +it is the exception when such goods hold the front rank for more than a +few months, however pretty, tasty, or tempting they may be, the public +palate seems to fall back on those made in the old lines which, though +capable of improvement, seem not to be superceded. Of the entire make of +confectionery in Canada, at least two-thirds of it may be written down +under the name of boiled sugar. They are undoubtedly the chief features +with both manufacturers and retailers, embracing, as they do, endless +facilities for fertile brains and deft fingers for inventing novelties +in design, manipulation, combination, and finish. Notwithstanding the +already great variety, there is always daily something new in this +department brought into market. Many of the most successful houses owe +their popularity more to their heads than their hands, hence the +importance of studying this branch in all its ramifications. The endless +assortment requiring different methods for preparing and manipulating +make it necessary to sub-divide this branch into sections, order and +arrangement being so necessary to be thoroughly understood. _When we +consider the few inexpensive tools required to make so many kinds of +saleable goods, it is not to be wondered at so many retailers have a +fancy to make their own toffees and such like, there is no reason why a +man or woman, with ordinary patience, a willing and energetic +disposition, favored with a fair amount of intelligence, should not be +able to become with the aid of THIS BOOK and a few dollars for tools, +fairly good sugar boilers, with a few months practice._ + +There are reasons why a retail confectioner should study sugar boiling. +It gives character to the business, a fascinating odour to the premises, +and a general at-homeness to the surroundings. No goods look more +attractive and tempting to the sweet eating public than fresh made goods +of this kind. A bright window can be only so kept by makers. Grainy or +sticky drops may be reboiled; scraps and what would otherwise be almost +waste (at least unsightly) may be redressed in another shape, and +become, not only saleable, but profitable. _There are many advantages +which a maker possesses over one who buys all._ For instance, clear +boiled goods should be kept air tight, and are therefore delivered to +the retailers in bottles, jars, or tins, on which charge is made, these +have to be repacked and returned. Breakages are an important item, so is +freight--the cost of the latter is saved and the former reduced to a +minimum. + +Whatever means are adopted to benefit the retailer and advertise the +business by brighter windows, cleaner shops, less faded goods, and +healthier financial conditions must contribute to the general prosperity +of the trade, from the bottom step to the top rung of the ladder. + +It should be the aim of all amateurs to study quality rather than price. +Goods well made, carefully flavored, and nicely displayed will always +command a ready sale at a fair price, giving satisfaction to the +consumer and credit to the maker. Give your customers something to +please the eye as well as the palate, so that every sale may be looked +upon as an advertisement. Cheap, bulky, insipid stuff is unprofitable +and damaging to the trade as well as to the seller. I venture to assert +that more would-be makers have come to grief trying to cut each other in +price for rubbishy candies than through any other cause. Look at the +number of firms who have a reputation, whose very name command trade +at good prices, year after year add to the turnover. What is the +talisman? Look at their goods. There is perhaps nothing very striking in +them, but they are _invariably good_, busy or slack they are made with +care, packed with taste, and delivered neatly in a business-like +fashion. Compare this to our makers of cheap stuff; to obtain orders +they sell at unprofitable prices, often at a loss, and try to make up +the difference by resorting to various methods of increasing the bulk, +the result is ultimate ruin to themselves, loss to their creditors, and +injury to every one concerned. Few who read these lines will not be able +to verify all that is stated. The writer's advice has always been to +keep up a _high degree of excellence, try to improve in every direction, +and success is only a matter of patience, energy and civility_. + +It is not intended to give a complete list of all kinds of candy known +in the trade, that would be absurd and impossible. To be able to make +any particular kind will require knowledge only to be gained by +experience, so that much depends on the thoughtful endeavor of the +beginner. + + +THE WORKSHOP. + +Sugar boiling, like every other craft, requires a place to do it, fitted +with tools and appliances. The requisites and requirements can be easily +suited to the purse of the would-be confectioner. A work to be useful to +all must cater for all, and include information which will be useful to +the smaller storekeeper as well as the larger maker. To begin at the +bottom, one can easily imagine a person whose only ambition is to make a +little candy for the window fit for children. This could be done with a +very small outlay for utensils. The next move is the purchase of a sugar +boiler's furnace not very costly and certainly indispensable where +quality and variety are required, it will be a great saving of time as +well as money, the sugar will boil a much better color, so that cheaper +sugar may be used for brown or yellow goods, while one can make acid +drops and other white goods from granulated. Dutch crush, or loaf sugar, +which would be impossible to make on a kitchen stove from any sort of +sugar. + +[Illustration: Fig. 2. + +Steel Candy Furnace. + +No. 1--24 in. high, 19 in. diameter. Price, $7.50. No. 2--30 in. high, +23 in. diameter. Price, $12.00.] + +[Illustration: Fig. 206 a. + +Excelsior Furnace. + +Height 26 in., 4 holes, from 9 to 18 in. diameter. Made entirely of cast +iron. Price, $16. Weight 225 lbs.] + +[Illustration: Fig. 12. + +CARAMEL CUTTERS--2 Styles. + +Each with Steel Shaft and Screw Handles and two sets Blocks. + +No. 2--with 13 Steel Cutters, price $6.50 + +We make this Cutter with longer rod and any number of extra cutters at +50c. each cutter. + +No. 1--with 13 Tinned Cutters, price $11.00 + +With longer rods and any number of extra cutters at 30c. each cutter.] + +[Illustration: Fig. 3. + +Copper Candy Boiling Pan. + + 15 x 6 $4.50, 16 x 7 $5.50, + 17 x 8 $6.00, 18 x 9 $7.00, + 19 x 10 $8, 20 x 10-1/2 $9. +] + +[Illustration: Fig. 16. Price 76c. Improved Slide Candy Hook.] + +[Illustration: Fig. 6. + +STEAM JACKET--MADE TO ORDER.] + + +LIST OF SUGAR BOILING TOOLS REQUIRED FOR A START. + + 1 Candy Furnace Price, $7 50 + 1 Copper Boiling pan 15x6 " 4 50 + 1 Candy Thermometer " 1 75 + 1 Marble Slab 48x24x2 " 8 00 + 1 Caramel Cutter " 6 50 + 1 Candy Hook " 75 + 1 Pallette Knife " 50 + 1 Doz. Taffy Pans " 2 00 + 1 Pair English Candy Shears " 1 50 + ------ + Total $33 00 + +More slab room will be required as trade increases. + +We cannot go any further into the mysteries of this art successfully +unless we provide ourselves with a candy machine and rolls to enable us +to make drops. _They are indispensable_, and if we are to go on, we must +have them to enable us to make drops, and every confectioner sells +drops. These machines are made to suit all classes of trade, big and +little. The small ones make just as nice drops as the large ones, and +will turn out in the course of a day 2 or 3 cwt., by constant use, so +that for retail purposes this quantity would generally be sufficient. + +[Illustration: Fig. 12-1/2. + +Candy Machine and Rollers for Boiled Sugar. + +For Fruit Drops, Acid or Cough Drops Imperials, Etc. + +These Machines are made to fit a Standard Gauge, and will admit of any +number of Rollers being fitted to one frame. Thus parties having our +frames can at any time order additional rollers which will work +satisfactorily. + +The Rollers are 2 in. diameter, 3-5/8 in. long. Almost every conceivable +pattern can be cut on them. + + CANDY ROLL FRAMES, $ 6 00 each. + PLAIN DROP ROLLS, 14 00 per pair. + FANCY DROP ROLLS, from 16 00 " +] + +Having so far got our workshop arranged the next thing is to keep it in +order. Sugar boiling is dirty sticky business, especially on wet days, +unless every part is kept scrupulously clean and dry, slabs and tables +should be washed, no trace of sifting, scraps, or boiled goods, should +be left exposed to the atmosphere during the night, the floor well +swept, and a little clean sawdust put down every night. + +The comfort and ease in working in a clean place far more than offsets +the trouble and time it takes to put it in order, besides the goods are +much drier, brighter and easier to bottle or pack. Nothing is more +unpleasant than to work with sticky slabs, slimy machines or dirty +scales. The boil adheres to the slabs, sticks to the rollers, spoiling +the shapes, and become cloudy and spotty in weighing. We are not writing +without knowledge. Any one who has worked or visited small workshops can +endorse the value of these remarks, and call to mind this imaginary +picture. However, there are exceptions, still the hint will be useful in +a good many cases. + +[Illustration: Fig. 5. + +Steel Candy Shears. + +English Candy Shears, $1.50.] + +[Illustration: Fig. 201 a. Price, $1.75 + +Copper Cased Candy Thermometer.] + + +METHOD OF SUGAR BOILING. + +If the learner will study the following instructions, the author +guarantees to place him in a position to boil sugar as correctly as the +most experienced workman. To accomplish this, the reader should provide +himself with the sugar boiler's tools named on the preceding page. +While the sugar is undergoing the process of boiling, it is almost +impossible for a learner to determine the exact degree which the sugar +has attained without a thermometer, and even the journeyman finds it so +useful that you will find very few indeed who boil sugar without it; in +fact many of the larger shops will not allow a sugar boiler to work +without one. For almost any purpose the following degrees will be found +all that is necessary. For instance put into the pan in which you intend +to boil, 7 lbs. granulated sugar together with one quart of water, +placing it on the fire and allow it to boil. Put a cover over the pan +and allow it to boil for ten minutes; then take off the cover and put +the thermometer in the pan, immersing the bottom part of it in the +boiling sugar, and let it remain there until the sugar is boiled to the +degree you require. The following five degrees are those used by +confectioners for different purposes: + +[Illustration: Fig. 87. + +IRON BELL SHAPED MORTAR. + +English Make, Extra Heavy, Tinned inside. + + 1 Pint $1 00 + 1-1/2 " 1 50 + 1 Quart 2 00 + 2 " 3 00 +] + +1st. The smooth, viz.,--215 to 220 by the thermometer. When the mercury +registers these figures the sugars may then be used for crystalizing +creams, gum goods and liqueurs. + +2nd. The Thread, viz., 230 and 235 is the degree which is used for +making liqueurs. + +3rd. The Feather, viz., 240 to 245. Only a few minutes elapse between +these degrees, and the sugar must be watched closely during the boiling +at this point. This degree may be used for making fondants, rich creams, +cream for chocolates and fruit candying. + +4th. The Ball, viz., 250 to 255. The sugar at this point is used for +making cocoanut and other candies, cocoanut ice, and almost every +description of grain sugar generally. + +5th. The Crack, viz., 310 to 315. This is the degree which is used, with +little variation, for all kinds of drops, taffies, and all clear goods, +whether for the purpose of passing through machines or manipulating with +the hands. + +These degrees can be tested by an experienced hand without the aid of +the thermometer, and the learner may accustom himself by trying them in +the following manner: Take the stem of a clay pipe and dip it into the +sugar as it boils, draw it out again and pass it through the forefinger +and thumb; when it feels oily you will find by looking at your +thermometer that it has reached the degree of smooth, 215 to 220 by the +glass. + +The next degree or thread, may be tried by your taking a little of the +sugar off the pipe between your finger and thumb and part them gently; +if you see small threads hang between your finger and thumb that degree +has arrived. + +For the degree of Ball, 250 to 255, you must have by your hand a small +jug of cold water; when you draw the pipe out of the sugar dip it in the +water, and when taken out of the water, if you can work it like a piece +of putty, you have got the degree of ball. + +The degree of Crack must be tested the same way, and the sugar must +leave the pipe clean; dip it again into cold water; when off the pipe +break off a piece with your teeth; if it snaps clean in your teeth, pour +your sugar on the slab at once. + +NOTE.--This last degree must be tried sharply, in giving the process for +trying it without the thermometer. We caution all beginners to get a +thermometer, as practice alone can instruct you without. It is also +necessary to state that thermometers differ a little, and should be +tested. + +During hot weather, it is necessary to bring the sugars up to the full +degree; during winter months, the lower degrees marked will answer the +purpose. + + +CUTTING THE GRAIN, LOWERING OR GREASING. + +Almost all sugar, especially refined, whether loaf, crystalized or +granulated, and most sugars known to the trade as pieces will, if boiled +beyond the degree of ball, or 250 by the thermometer, when turned out of +the pan becomes cloudy, then grainy, and ultimately a solid lump of +hard opaque sugar. To prevent this candying, as it is called several +agents are used, such as glucose, cream of tartar pyroligneous acid, +vinegar &c., the action of which will cause the sugar to boil clear, be +pliable while hot and transparent when cold. It is therefore necessary +to use some lowering agent for all boilings intended for clear goods, +such as drops, taffies, rocks &c. + +[Illustration: Fig. 29. + +Pyramid Forms. + + No. 1, 22-1/2 inch, 2 rings + Price, 90c. + No. 2, 32 inch, 3 rings + Price, $1 10. +] + +[Illustration: Fig. 21. + +CANDY SCRAPER AND SPREADER. + + 12 inches long 65c + 6 " " 30c +] + +Experience has taught most of the old hands that two of these agents +possess all the merits necessary for the purpose, and are to be +preferred to others for reasons it is unnecessary to state--they are +cream of tartar and glucose. A great deal could be said in favor of +either or both; cream of tartar is handier and cleaner to use as well as +more exact in its action; goods boiled with it will be a better color +and, some assert, more crisp; for acids and all best and export goods it +is to be recommended--use a proportion of half an ounce to every 14 lbs. +of sugar--we say about, as some strong sugars require a little more, +this is generally measured in a teaspoon, two spoonfuls to every 14 lbs. +of sugar. + +_Glucose_, being cheaper than sugar, is valuable to the confectioner, +not only for its lowering qualities, but also as a bulk producer, +_reducing the cost of the product_. On this account there is a tendency +to overdo it by using too much, the result causing goods to become +sticky and turn soft immediately they are exposed to the atmosphere, not +only so, but we have seen drops running to a solid lump in bottles +through being overdosed. If glucose is used in proper proportions, it +makes an excellent lowering agent, and will answer the purpose first +rate for ordinary drops and the like. Use three lbs. of glucose to every +14 lbs. of sugar; keep a panful on the furnace top, so that it will +always be hot and may be easily measured by means of a saucepan or ladle +holding the exact quantity; add the glucose when sugar begins to boil. + + +FLAVORS AND COLORS. + +These form almost as important a part of the trade as the sugar itself, +and it should be the chief object of every workman to try and excel in +these two important features; if you do not use _good flavors_, it is a +moral certainty you cannot produce _good candies_. Flavors for boiled +sugars should be specially prepared, those bought at an ordinary +_chemist shop may do very well for flavoring custards and pastry, but +are of no use for boiled sugars, in fact better use no essence at all, +as they_ are so weak that, to give the drops &c., even a slight taste +the quantity required reduces the degree to which the sugar has been +boiled so much that it works like putty, and sticks to the machine while +being pressed through; the drops when finished look dull, dragged and +stick together when bottled; tons of drops are weekly spoiled by small +makers using such flavors, while a little trouble and less expense would +put them out of their misery, besides giving to the goods that clear +bright dry appearance to be found in the drops of a respectable house. + +It must be remembered that the flavor is the very life of the candy. +Color may please the eye, but excellence in that alone is not all that +is required. A buyer may be attracted by the eye, but he does not eat +with it. Neither old or young would knowingly eat only colored sugar. A +sweet taste may be satisfied with sugar alone. + +It is the variety of pleasant flavors that is desired and it is the +business of the confectioner to supply it. Flavors for sugar boiling +should be as concentrated as it is possible for it to be. Several large +houses who have confined their attention to the wants and requirements +of the confectionery and mineral water trades have succeeded in +producing fruit essences of quality, which is a pleasure to work with. +Being very powerful, little is required to give the boil rich flavor, +consequently it passes through the machine easily, forming a perfect +drop on which the clear imprint of the engraving characteristic of the +machine used. Essential oils used by confectioners are those having an +agreeable aromatic flavor, and should be used in their original +strength, without being adulterated or reduced. It is absolutely +necessary that they should be pure and fresh, more particularly the oils +of lemon and orange, as when not fresh and pure they partake of the +flavor of turpentine, and are particularly unpleasant to the taste. + +Small makers would do well to buy carefully from a good house not more +than would be used up in two or three months, especially the two before +mentioned. Some oils on the contrary, improve by keeping such as +peppermint and lavender. All essences and oils are best kept well corked +in a cool dark place. + +These oils being powerful, popular and expensive, they are frequently +adulterated. Cream of tartar and tartaric acid on account of the price +is often increased, the former with different cheap powders, the latter +usually with alum. Many people fail in the process through no fault of +their own, but simply through their being supplied with inferior +ingredients, it is therefore of importance, that colors and flavors +should be purchased at some respectable house; get list of oils' +extracts and essences from Fletcher Mnf'g. Co. who are large dealers in +these goods. + +The colors prepared, consisting of several very nice shades of yellow +and red, also coffee brown, jetoline black, damson blue, and apple +green; they are in paste, ready for use, being vegetable, they are +guaranteed strictly wholesome, and may be used with confidence. + + +WRINKLES WORTH READING ON SUGAR BOILING. + +To make an acid drop to perfection, the pan must not only be clean but +bright; use best white sugar, and just enough water to melt it, with a +little extra cream of tartar (no glucose); boil on a sharp fire to 305; +after passing through machine, well dust with icing sugar and bottle. +Beginners should not try to work with less water, as the boil is more +liable to grain, which can be seen by an expert and avoided. Before +putting on the boil see that there is sufficient fuel on the furnace to +carry through the operation. To make up a fire during the process spoils +the color and quality. The sharper the sugar is boiled the better the +appearance and durability. + +When boiling common sugars have the pan large enough,--some throw up a +good deal of foam when they reach the boiling point and are liable to +flow over--watch closely, and if unable to beat the foam down, lift the +pan on the side of the fire a few minutes until boiled through. + +Many weak sugars burn on a clear fire before they come to a degree of +crack. In this case sprinkle a little fresh fuel or ashes over the fire +and replace the pan again. Should it again catch, repeat the operation +nursing it up to the desired degree. Bad boiling sugar is very +troublesome. A good plan is to make a rule of straining the batch just +after it boils, through a very fine copper wire or hair sieve, this +prevents foreign matter such as grit, saw dust or even nails, which is +often mixed with the sugar getting into the goods. Keep thermometer when +not in use in jar of water standing on the furnace plate by the side of +the pan, wash out the jar and fill with cold water every morning; keep +the thermometer clean, especially the top part, as the sugar which +adheres to it becomes grainy, and might spoil a whole boil. After making +many dark candies thoroughly wash the thermometer before putting into a +light boil. + +In using colors for drops and clear goods, use them in the form of a +paste where practicable, then you can mix them in when the boil is on +the slab, thus saving your pan; keep the colors damp in jars, look over +them every night, and, where necessary, add a little cold water to keep +them moist, or the top may get dry and hard, which would make the goods +specky. Use a separate piece of stick for each color to rub in with, and +be careful not to use too much color; a very little goes a long way with +clear boiled goods. Goods are more often spoiled by using too much than +too little; more can always be added if the shades are too light, but +there is no remedy if you have added too much. When coloring taffies, +this must be done in the pan; liquid colors are best; trouble will be +saved if used in the following order. Suppose Raspberry, Everton and +Lemon taffies were wanted, make the Lemon taffy first, add saffron just +before the boil is ready, then the lemon, and pour out; make the Everton +taffy next in the same way, add the butter before the lemon; then make +the Raspberry. In this arrangement there is no necessity of steaming out +the pan. Had the Raspberry taffy been made first, the pan would have to +be cleaned out before the Lemon or Everton taffy could have been made, +because it would have been red. + +Measure the flavors in a graduated glass; wash out the glass frequently, +or it will get rancid; weigh the acid and see that it is well ground; if +it has become dry and lumpy, rub it down to a powder with a rolling pin +or heavy bottle on a sheet of paper before using. In using fruit +essences a little powdered tartaric acid throws up the flavor, half the +essences will have a better effect. Put the acid on the boil after it +has been poured on the slab in a little heap, and pour the essence over +it, then thoroughly incorporate the whole. + +Use the best oil for the slab with a clean flannel cloth; keep the cloth +in a saucer, if it lies about it falls on the floor and picks up dirt +and carries it to the pouring plate. When it gets hard or gritty burn it +at once and get a new one, or it may be used by mistake and make a mess. +We have seen the beauty of a boil spoilt scores of times by using dirty +rags and rancid oil. A sugar boiler cannot be too careful in these +little details, the success of his work largely depends upon it. It is +easy to inaugurate a good system, and much more comfortable to work to +it than a slovenly "what shall I do next" sort of a method. Know where +to find and put your hand on everything; when the boil is hot there is +no time to look for what you require. "A place for everything and +everything in its place" should be a practical feature in every boiling +shop. + + +STICKY CANDIES. + +Perhaps there is nothing more annoying to the trade than sticky boiled +sugars. All clear goods when exposed to the atmosphere will turn damp, +especially in wet weather. It is a question of degree, some slightly and +some will run almost to syrup; it is impossible to obviate the former +but the latter can be prevented. Great care should be used in adding the +lowering, whether cream of tartar or glucose, too much of either will +cause the goods to run immediately after they are turned out. Weak or +inferior sugars, or not sufficient boiling, has also this effect. We +know of no reliable agent which will altogether prevent this result but +we do know that a careful arrangement of the different proportions, +using good sugar and well boiling greatly mitigate, if not altogether +prevent the grievance. Goods intended for exposure should contain just +sufficient lowering to prevent the boil from growing grainy and boiled +right up to the standard. Of course different sugars will carry more or +less lowering, but this can be easily tested by the workman. A few +experiments will determine the exact quantity for each boil. There is no +excuse for drops sticking in bottles when corked, this should not +occur, if it does, the fault is in the making; the water has a great +deal to do with causing the candies to be sticky. The writer has +experienced this in several country places, where the only supply of +this indispensable ingredient was drawn from the artesian wells. To look +at it, it was all that could be desired--a beautiful, cold, clear and +wholesome beverage. Of its chemical constituents I do not pretend to +give an opinion, but the drops and other clear boils for which it was +used got damp directly after they were exposed, and would have run to a +syrup had they not been covered up. The goods keep all right in bottles, +but it is very annoying, not to speak of the injury and loss to a +business, when this is the position with regard to the water supply. The +only remedy we could suggest, and which was very successful, was +powdered borax. We used this in the proportion of a teaspoonful to every +14 lbs. of sugar adding it just as the sugar began to boil. Borax has +been found useful with any water when making goods to be exposed in the +window or on the counters, such as taffies, rocks and clear boiled +sugars generally. Where the supply of water, as in most large towns is +suitable, given good sugar, cream of tartar or glucose, in proper +proportions, and careful boiling up to the standard, the addition of +borax is unnecessary and should only be resorted to under special +circumstances. + + +PLAIN TAFFY. + + 14 lbs. White Sugar. + 2 quarts Water. + 1/2 ounce Cream Tartar. + +PROCESS.--This is an easy and capital recipe to begin with. The process +is practically the same as for all other clear goods, but the +ingredients being fewer there is little chance of their getting +complicated. With a thermometer it is hardly possible to make a mistake, +besides it will make the instruction more intelligible: should he not +possess this appliance, we must ask that the instructions "How to boil +sugar" should be committed to memory, as it would be tedious and a great +waste of time and space to keep explaining how to tell the different +degrees through which the sugar passes before it comes to the point +required for the different goods given in this book. For this and other +reasons I will assume the learner to be working with one. + +Put the sugar and water in a clean pan, place it on the fire and stir it +occasionally till melted; when it comes to the boil add the cream of +tartar and put a lid on the pan; allow it to boil in this way for ten +minutes, remove the lid and immerse the bottom part of the thermometer +in the boiling liquid and allow it to remain in this position until it +records 310 degrees, then quickly take out the thermometer, lift off the +pan and pour contents into frames, tins, or on a pouring slab, which +have been previously oiled. If on a pouring slab, mark the boil into +bars or squares, while warm, with a knife or taffy cutter: when quite +cold it is ready for sale. + + +LEMON TAFFY. + + 14 lbs. White Sugar. + 1/2 ounce Cream Tartar. + Saffron Coloring. + 2 quarts Water. + Lemon Flavoring. + +PROCESS.--Proceed as directed for plain taffy. When the sugar reaches +305 degrees, add a few drops of saffron color; when it reaches 310 +degrees, add a few drops of oil of lemon and pour out immediately into +frames or tins; or if on pouring slab, mark out into bars or squares +before it gets cold. The pouring slab should be level so that the sheet +should be all the same thickness. + + +BUTTER SCOTCH. + + 8 lbs. White Sugar. + 1 lb. Fresh Butter. + Lemon Flavoring. + 1/4 oz. Cream of Tartar. + 1 quart Water. + +PROCESS.--Melt the sugar in the water by an occasional stir when the pan +is on the fire, then add the cream of tartar and boil up to 300, lift +the pan on to the side of the furnace and add butter in small pieces +broken off by the hand; slip the pan on the fire again, adding the lemon +flavoring; let it boil through so that all the butter is boiled in then +pour into frames; when partly cold mark with cutter into small squares; +when cold divide the squares; wrap each in wax-paper; sold generally in +one cent packages. + +N.B.--There is good butter scotch and better butter scotch, but no bad +butter scotch; this quality may be improved by the addition of a large +proportion of butter: some makers would put 2 lbs. or even 3 lbs. to +this quantity, but that would be regulated by the class of trade and the +size squares. These frames are made to hold 144 squares; a boil this +size will make each square weigh about 1 oz., but any weight of square +may be arranged by the adding or deducting from the boil. + + +EVERTON TAFFY. + + 12 lbs. White Sugar. + 2 lbs. Dark Sugar. + 2 lbs. Fresh Butter. + 1/2 oz. Cream of Tartar. + 2 quarts Water. + Lemon Flavoring. + +PROCESS.--Melt the sugar in the water, add the cream of tartar and boil +the whole to the degree of 300; lift the pan on the side of the fire put +in the butter in small pieces, place the pan again on the fire and let +it boil through; add the lemon and give it time to mix in, then pour out +contents into frame, or on pouring plate to cut up into bars. Everton +taffy and butter scotch are similar, except in color; same remarks as to +quality will apply in both cases; if the fire is very fierce, do not put +the pan down flat on it after adding butter; nurse it gently to prevent +burning; little fresh coke shaken over the fire would assist. + + +RASPBERRY TAFFY. + + 14 lbs. White Sugar. + 1/2 oz. Cream of Tartar. + Raspberry Flavor. + 2 quarts Water. + Brilliant Rose. + +PROCESS.--Bring the sugar and water to a boil, add the cream of tartar, +put on the lid for ten minutes, then uncover and immerse the +thermometer; continue to boil to 300; tinge a bright red with liquid, +brilliant rose; add raspberry essence; pour out on frame or pouring +plate and mark into bars or squares of convenient size; when cold the +taffy is ready for packing and sale. + + +FIG TAFFY. + + 10 lbs Good Yellow Sugar. + 2 lbs. Glucose. + 3 lbs Figs Chopped Fine. + 3 pints Water. + +PROCESS.--Boil the sugar, water and glucose to a weak crack, 295; lift +the pan partly off the fire, putting a piece of iron under it to prevent +it burning; add the figs, gently letting the whole thoroughly boil +through and mix; pour in oiled tins or on slab, and mark into squares. +When adding the figs let them drop through the fingers, not in a heap. + + +WALNUT TAFFY. + + 5 lbs. Brown Sugar. + 5 lbs. Crystal Sugar. + 2-1/2 lbs. Glucose. + 3 lbs. Walnuts. + 2 quarts Water. + Lemon Flavoring. + +PROCESS.--Shell the walnuts, peel off the skin chop very fine. Boil the +glucose, sugar and water as before directed to the degree of weak crack, +300. Lift the pan a little from the fire; add the prepared nuts by +letting them run through the finger gently; let the whole boil through, +then add a few drops of the oil of lemon; when thoroughly mixed in, pour +out the boil and mark into bars before too cold. The flavor is improved +by roasting the walnuts a little before putting in the boil. + + +PEANUT CANDY. + +Boil to the crack, 1 quart best New Orleans Molasses, 1 lb. glucose and +1 quart water. + +Prepare the meats by removing the thin reddish skin in which they are +enveloped and fill a tray to about the depth of an inch. Pour over them +the hot candy prepared as directed, stirring the meats till each one is +covered. A little less candy should be used than will suffice to +entirely cover the meats, though each separate one should be covered, +the object being to use just enough of the candy to cause the meats to +adhere firmly together, thus forming a large cake, which when nearly +cold may be divided into squares or bars with a sharp knife. + +Almonds and other nuts may be used in the same manner above described. + + +BARCELONA TAFFY. + + 5 lbs. Brown Sugar. + 5 lbs. Crystal Sugar. + 3 lbs. Barcelona Nuts. + 2 lbs. Glucose. + 2 quarts Water. + Lemon Flavoring. + +Prepare the nuts by chopping them fine, boil the sugar, glucose and +water to the degree 300. Remove the pan a little from the fire add the +nuts carefully; when thoroughly boiled through and amalgamated, add a +few drops of lemon and pour out contents into frame or on pouring plate +and mark into bars. + + +COCOANUT TAFFY. + + 6 lbs. Granulated Sugar. + 2 lbs. Desiccated Cocoanut Unsweetened. + 4 lbs. Brown Sugar. + 2 lbs. Glucose. + 3 pints Water. + Lemon Flavoring. + +PROCESS.--Melt the sugars in the water, bring it to the boil, add the +glucose and continue to boil to the degree 300; lift the pan a little +way from the fire; let the desiccated cocoanut run gently in the boil; +continue to boil until the lot is well mixed through; add a few drops of +oil of lemon and pour out in frames; use the lemon cautiously, too much +spoils the flavor. + +[Illustration: Fig. 14. + + Cocoanut Slicer and Shredder. + IMPROVED STEEL GRATER. + Pat. Aug. 30, 1887. + +No. 2 we claim to be the best Hand Made Machine in the Market. It is +easily adjusted for cutting, slicing or grating, the several plates +requiring but a moment to adjust to the shaft. It is the only machine +having an outside adjustment. + + No. 2 Machine, Slicer and Shredder $20 00 + Grater for same 3 00 +] + + +COCOANUT TAFFY OR STICK JAW. + + 6 lbs. Granulated Sugar. + 4 lbs. Brown sugar. + 3 pints Water. + 2 lbs. Glucose. + 4 Large Cocoanuts Sliced. + +PROCESS.--Boil to crack 310 by the thermometer, the sugar, glucose and +water; have the cocoanut freshly peeled and sliced ready; raise the pan +two or three inches from the fire; slide in the nut, stirring gently +with spatula to keep them off the bottom till well boiled through, then +pour out in tins or frames. + +N.B.--Stir gently only the one way or you may grain the boil. + +[Illustration: Fig. 13. + +Citron and Orange Peel Slicing Machine. + +This is a useful Machine for Slicing Peel in thin and regular pieces for +the tops of Maderia Cakes, etc. + +It is also made double-action i.e.--with both Slicing and Shredding +Knives, the latter being used to shred or grate Cocoanut, etc., very +fine. + +Price, $13 00] + +[Illustration: Fig. 202 a. Price $1 00. + +New Almond Grater. + +One of the Best Almond Graters in the Market.] + + +EGGS AND BACON. + + 10 lbs. White Sugar. + 2-1/2 lbs. Glucose. + 3 pints Water. + 1 lb. Nonpareils. + 1 Cocoanut. + Brilliant Rose Coloring. + +PROCESS.--Cut a large cocoanut into slices, dry them and lay them on the +pouring plate in rows about half an inch apart; sprinkle between them +thickly some nonpareil of various colors (hundreds and thousands). Boil +to crack the sugar, glucose and water; tinge with brilliant rose, and +carefully and evenly pour the contents over the pouring plate, +disturbing the nut and nonpareil as little as possible. A good plan is +to have a small shallow ladle with an open spout, into which pour a +little of the boil, run over the plate a small stream from the ladle +first, this will bind the nut, etc., and keep them in their places while +the bulk is being poured out. + + +ALMOND HARDBAKE. + + 10 lbs. Good Brown Sugar. + 2 lbs. Glucose. + Lemon Flavoring if desired. + 3 lbs. Almonds. + 3 pints water. + +PROCESS.--Split with a sharp knife the almonds, lay them face downwards +on an oiled plate, cover the plate as closely as possible; boil the +glucose, sugar and water to the crack 305; remove the pan from the fire, +and pour the contents carefully and evenly over the almonds; the +addition of a little lemon or almond flavoring will improve it. + +N.B.--See remarks re-ladle in previous recipe. + + +ALMOND ROCK. + + 10 lbs. Brown Sugar. + 2 lbs. Glucose. + 6 lbs. Sweet Almonds. + 3 pints water. + +PROCESS.--Clean your almonds by blowing out all the dust and grit, pick +out the shells, dissolve the sugar water and glucose; boil the lot up to +crack; pour the contents on oiled plate. Sprinkle the almond all over +the boil, shake over the lot a few drops of oil of lemon; turn up the +edges first, then the whole boil; mix and knead it like dough until all +the almonds are well mixed in; no time must be lost in this process or +the sugar will get too hard; when firm make a long roll of the entire +boil, place it on a hard wood board, and cut it up into thin slices; it +will have to be kept in shape while cutting, by turning over and +pressing the sides as it becomes flat; a special large sharp knife is +used for this purpose. A smaller boil than the above had better be tried +by beginners, say half the quantity. This can be done by halving the +ingredients. Needless to state these remarks apply to other recipes. + + +FRENCH ALMOND ROCK. + + 12 lbs. White Sugar. + 3 lbs. Glucose. + 6 lbs. Sweet Blanched Almonds. + 4 pints water. + +PROCESS.--Boil the sugar, water and glucose in the usual way to the +degree of weak crack, 305 by the thermometer, then ease the pan a little +way off the fire, and let the almonds gently slide into the mass. Use +the spatula a little just to keep the almonds from sticking to the +bottom, stirring lightly only the one way, then watch the boil carefully +till it turns a light golden color; lift off the pan and pour the +contents into the frames. The almond will come to the top better in tins +than in pouring plates. + +Of course a better quality is made by adding more almonds, or vice +versa. The almond after being blanched should be spread on a tin and +dried, either on the stove top or in the oven. + + +RASPBERRY CANDY. + + 12 lbs. White Sugar. + 3 lbs. Raspberry Jam. + 2 quarts water. + Brilliant Rose Coloring. + +PROCESS.--Melt the sugar in water, and boil to ball 250; add the +raspberry jam, and stir it well in; remove the pan from the fire, add +sufficient coloring to make bright raspberry; rub part of the mixture +with spatula against side of pan until it changes a heavy opaque, then +stir the whole mass until uniform. Pour the contents carefully on a +slab, covered with greased paper; make the sheet about 1/2 inch thick, +mark into bars with a sharp knife, and break up when cold. + + +APRICOT CANDY. + + 6 lbs. White Sugar. + 2 lbs. Apricot Jam or Pulp. + 2 pints water. + Saffron Coloring. + +PROCESS.--Melt the sugar in the water and boil to ball, 250, add the jam +or pulp. Stir well until thoroughly mixed in, remove the pan, rub part +of the contents against the side of the pan with spatula until cloudy +and opaque; color with saffron a bright yellow, then stir the whole +together until uniform cloudy; pour out in frames or on slab covered +with oiled paper. A pinch of tartaric acid would improve the flavor, but +often prevent candying, unless in the hands of an expert. In any case +the acid should be added in a fine powder after the whole has been +thoroughly grained. A pallette knife is a very useful knife for rubbing +the sugar against the sides of the pan. + + +BROWN COCOANUT CANDY. + + 14 lbs. Brown Sugar. + 6 large Cocoanuts Sliced. + 3 pints water. + +PROCESS.--Melt the sugar in the water, and boil to degree of ball, then +add the sliced cocoanut, stir them in remove the pan from the fire and +rub the sugar against the side of the pan until it becomes cloudy stir +the whole together until the whole becomes cloudy and thick; turn out +the batch into tins or on slabs; mark with a sharp knife into squares or +bars. When cold break it up at marks. Prepare the cocoanuts by cutting +them up into thin slices with a spokeshave or machine. The brown skin is +seldom skinned off for this dark candy. + + +WHITE COCOANUT CANDY. + + 14 lbs. White Sugar. + 6 Large Cocoanuts Peeled and Sliced. + 3 pints Water. + +PROCESS.--Peel off all the brown skin from the nuts with a sharp knife; +wash them and cut into thin slices. Melt the sugar in the water and +boil to ball 250, add the sliced nuts, keeping the boil well stirred. +When thoroughly mixed, remove the pan from the fire and commence to +grain with pallette knife or spatula until the whole mass turns an +opaque white. Now turn out the batch into frames, or on the slab, which +has been covered with paper; mark into convenient sized bars, break up +when set hard. + + +CHOCOLATE COCOANUT CANDY. + + 10 lbs. Brown Sugar. + 1 lb. Pure Block Cocoa. + 4 Cocoanuts shredded. + 3 pints water. + +PROCESS.--When cracking the nuts, do so over a basin and save all the +milk: peel all brown skin off and cut the nut into fine shreds with +machine; dissolve the sugar in the pan with the water and cocoanut milk, +boil up to ball, remove the pan a little off the fire, then add the nut +together with the pure block cocoa, stir the whole together, grain on +side of pan as before directed. Stir the whole well up and turn out into +frames or on pouring plates. + +N.B.--The pure cocoa should have been previously melted in a saucepan or +chopped up in small pieces. In the latter case there is less waste, and +the heat of the sugar would soon melt it. + + +FRUIT CANDY. + + 7 lbs. White or Brown Sugar. + 1 lb. Currants cleaned and dried. + 1/2 lb. Sultanas. + 1/2 lb. Sweet Almonds. + 2 pints water. + Saffron Coloring. + +PROCESS.--Mix together the fruits, which should have been freed from +grit and dust; boil the sugar and water to the degree of ball, 250; +remove the pan from the fire; gently grain the boil by rubbing a little +of the syrup against the side of the pan until cloudy, then slide in the +fruit and stir the whole together, adding a little saffron to color a +bright yellow. See that the mass has changed to an opaque, then turn the +lot out into frames or on a pouring slab. + + +CANDIES, VARIOUS. + +Fruits green, dried or preserved, almonds and nuts of almost every +description, as well as flavors and colors of a pleasant taste and +pretty hue may be used in making candies. The process is exactly the +same: the ingredients can be arranged to suit the fancy of the maker and +the palate of his customers. The field to select variety from seems +inexhaustible, so that new goods of this class should be introduced ad. +lib. No good purpose could be served by giving a procession of these +simple instructions, when with little thought and judgment anyone could +invent a new candy for themselves. It might be as well to add that a +little glucose or cream of tartar added will make the candies softer, +and may be used, if preferred, in each formula in the proportion of 2 +lbs. of glucose or a teaspoonful of cream tartar to every 10 lbs. of +sugar. + +[Illustration: ROLLER PATTERNS. + + No. To lb. + + 1 Tom Thumb Drop 1000 + 2 Currant Drop 840 + 3 Acid Drop 500 + 4 Sour Ball 250 + 5 Sour Ball 180 + 6 Fish 200 + 7 Fish 150 + 8 Fish 120 + 9 Fish 60 + 10 Fish 40 + 11 Strawberry 200 + 12 Raspberry 200 + 15 Shell 200 + 16 Motto Lump 200 + 17 Motto Lump 120 + 18 Motto Lump 80 + 27 Seal Cough 200 + 28 Waffle 180 + 33 Cigar 35 + 37 Heart and Hand 100 + 38 Acorn 209 + 42 Batton 200 + 53 Cough 120 + 54 Polka 200 + 55 Rifle 150 + 58 Twist Loaf 200 +] + + +BARLEY SUGAR DROPS. + + 14 lbs. White Sugar. + 3 lbs. Glucose. + 4 pints water. + 1/4 oz. Oil Lemon. + Saffron Coloring. + +PROCESS.--Put the sugar and water in a pan, place it on the fire, giving +it an occasional stir until the sugar is dissolved, then add the +glucose, or 1/4 oz. cream of tartar--either will do, but do not use +both--place the cover on the pan and let it boil for ten minutes or so, +(the cover is put on to steam the sides of the pan and keep it clean and +free from granulation); take off the cover and put in the thermometer, +immersing the bottom part in the boiling liquid. Let the whole boil +until it reaches the degree of crack, 300; tinge with saffron, then pour +the contents on pouring plate, which has been previously oiled; sprinkle +a few drops of oil of lemon over it, turn the edges as it begins to +cool: then turn it over, knead it up as soon as you can handle it: if it +is on a cool slab you must be pretty smart or it will get too hard. As +soon as it gets stiff enough cut off small convenient pieces and pass +through the barley sugar machine; when cool break up, give them a good +shake in a rough sieve to free them from any machine scraps; the drops +are then ready for bottling. Powdered sugar is not usually mixed with +these drops. + + +PEAR DROPS. + + 14 lbs. White Sugar. + 3 lbs Glucose. + 1/4 oz. Essence of Pear. + 1 oz. Tartaric Acid. + 2 quarts water. + Paste, Red Color. + +PROCESS.--Dissolve the sugar in the water, add the glucose, and bring +the whole to the degree of crack, pour the contents on the slab, rub in +a little red paste color in one corner of the boil to color light pink, +turn up the edges, add the powdered acid in a little heap, pour over the +acid the pear essence and thoroughly mix through the entire mass by +kneading: when the batch is stiff enough cut off in small pieces and +pass through the pear drop rollers; when cold sift and mix some icing +sugar amongst them, and bottle. + + +RASPBERRY DROPS. + + 14 lbs. White Sugar. + 2 quarts water. + 3 lbs. Glucose. + 1/2 oz. Essence of Raspberry. + 1 oz. Tartaric. + Coloring, Brilliant Rose. + +PROCESS.--Melt the sugar in the water, add the glucose and boil the +whole up to crack; pour out the boil on a cold slab, rub in a little of +the cherry paste to color, turn up the edges, put in the powdered acid +in a little heap, pour over the acid the raspberry flavoring and knead +up the batch till thoroughly mixed and fit for the machine. Cut off in +pieces and pass through the raspberry rollers; sift, dust and bottle +when cold. + + +ALMOND TABLETS. + + 14 lbs. Brown Sugar. + 3 lbs Glucose. + Lemon Flavoring. + 2 lbs. Almonds, Chopped. + 4 pints water. + +PROCESS.--Boil the sugar, glucose and water, as directed, to the degree +of crack; pour the boil on oiled plate, sprinkle the almond over it +with a few drops of oil of lemon, knead the whole together till stiff, +cut off small pieces and pass through tablet rollers. + + +PINE APPLE DROPS. + + 14 lbs. White Sugar. + 3 lbs. Glucose. + 4 pints water. + 1 oz. Tartaric Acid. + Saffron Coloring. + 1/4 oz. Essence Pine Apple. + +PROCESS.--Boil the sugar, glucose and water, as before directed, to the +degree of crack 310; add to the boil saffron paste after it has been +poured on the slab: when on the slab put in the acid and essence of +pineapple; knead the whole together; when stiff enough, cut off in +pieces and pass through the pineapple roll. + + +COCOANUT TABLETS. + + 14 lbs. White Sugar. + 3 lbs. Glucose. + 1 lb. Desiccated Cocoanut. + 4 pints water. + +PROCESS.--Boil the sugar, water and glucose to the degree of crack; pour +on slab and sprinkle the desiccated cocoanut over the boil, flavor with +lemon, mix up and pass through tablet rollers. + + +ACID DROPS AND TABLETS. + + 14 lbs. Best White Sugar. + 3/4 oz. Cream of Tartar. + Lemon Flavoring. + 4 pints water. + 4 oz. Tartaric Acid. + +PROCESS.--Put the sugar and water in clean bright pan and bring to the +boil, add cream of tartar, place the lid on the pan and boil for ten +minutes: remove the cover and put in thermometer, boiling on a sharp +fire to the degree of crack: pour out at once on clean, greased slab: +when cool enough, turn up at the edges and fold the boil over, then add +the acid which has been finely powdered, together with a few drops of +lemon; knead up the whole until stiff and pass through drop or tablet +rollers; break up when cold, and dust with powdered sugar, weigh and +bottle. + +N.B.--We mean the term "white sugar" to include loaf, dutch crush, +granulated or crystal; any of these of good quality will answer the +purpose. + + +BROWN COUGH DROPS. + + 14 lbs. Brown Sugar. + 3 lbs. Glucose. + 3 oz. Acid Tartaric. + 1/2 oz. Oil Aniseed. + 1/4 oz. Oil Cloves. + 1/4 oz. Oil Peppermint. + 2 oz. Herb Horehound. + 5 pints Water. + +PROCESS.--First boil the herb horehound in the water ten minutes, then +strain; add the liquor to the sugar and the glucose, and boil as for +other drops to crack 310; pour on oiled slab; turn up the edges and fold +in the boil, then put the tartaric acid in a little heap on the boil, +and pour over it the aniseed, clove and peppermint, knead up the whole, +thoroughly mixing the flavors until stiff enough to pass through machine +cough drop rollers. + +N.B.--The brown sugar should be of good boiling quality. + + +LIGHT COUGH DROPS. + + 14 lbs. White Sugar. + 3 lbs. Glucose. + 3 oz. Acid Tartaric. + 1/2 oz. Cough Drop Essence. + 1/2 oz. Oil Aniseed. + 4 pints Water. + +PROCESS.--Boil the sugar, glucose and water as before directed to the +degree of crack, 310; pour on greased slab; first turn up boil, then add +powdered acid, cough drop essence and oil of aniseed; mix thoroughly +until ready for machine, and pass through cough drop rollers; break up, +sift, and dust with powdered sugar. + +N.B.--We have almost said enough about plain machine drops; they are all +practically made alike, the color, flavor and shape alone differing. See +_our_ list for _colors_ and _flavors_, _candy machines_ and _rollers_. + + +TAR COUGH DROPS. + +1 oz. Dried Rose Leaves boil in 1 gallon water to half a gallon, strain +and mix with 10 pounds Sugar, 21 pounds Glucose and 1 oz. strained Tar, +boil to the crack and finish as for other drops. + + +IMITATION CHOCOLATE STICKS. + + 8 lbs. White Sugar. + 2 lbs. Glucose. + Vanilla Flavoring. + 3 pints Water. + 1 oz. Tartaric Acid. + +PROCESS.--Place the pan containing the sugar and water on the fire, stir +in the glucose and bring the lot to the degree of weak crack, 300; pour +on the slab, turn up the edges, fold over the boil, and add the acid and +vanilla; when thoroughly mixed and stiff enough to handle, then pull +over the hook until glossy white: remove it to the slab, and roll into +rods about half an inch thick; when cold snip off into short equal +lengths and dip them into melted chocolate paste, composed of 1/2 lb. +pure block cocoa, 1/2 lb. ground sugar and 3 oz. lard or cocoa butter +(no water). Melt these ingredients in a vessel by standing it on the hot +furnace plate (not too near the fire) stir until all is dissolved and +incorporated, then dip sticks in this mixture singly, taking them out +immediately and laying them on wire frames to dry. + + +CHOCOLATE COCOANUT STICKS. + + 8 lbs. White Sugar. + 2 lbs. Glucose. + Desiccated Cocoanut. + 3 pints Water. + 4 oz. Pure Cocoanut. + +PROCESS.--Boil the sugar, water and glucose as directed to degree of +weak crack, 300; pour on oiled slab: cut off one third for pulling; add +to the other two-thirds the pure cocoa and mix it in; pull the smaller +piece over the hook until white and glossy; spread out the solid sugar +and lay the pulled in the centre casing it round evenly then roll into +sticks 1 inch thick; when cold, snip off into lengths make a thin +solution of gum or gelatine, wet the surface of each stick, and roll in +desiccated cocoa nut; when dry they are ready for sale. + + +ACID STICKS. + +Clear white. + + 10 lbs. White Sugar. + 2 oz. Tartaric Acid. + Lemon Flavoring. + 1/2 oz. Cream of Tartar. + 3 pints water. + +PROCESS.--Put the sugar and water in a clean bright pan, add the cream +of tartar and boil up sharply to a weak crack, 300; pour the batch on +oiled slab; turn in the edges, fold the boil over, then put in powdered +acid with a few drops of lemon; knead the whole together, working one +end down to a point; draw it out the required thickness, the full length +of the plate, cut it off, then do another length likewise, repeating the +operation until the boil is worked up; keep the first piece in shape by +occasionally rolling them while the remainder of the boil is being +pulled out and shaped. When the boil is finished, and the sticks cold, +snip them off in lengths with scissors. An assistant is very useful to +keep the sticks in motion while the boil is being worked up or they may +become flat. + + +PEPPERMINT STICKS. + +Dark brown with light stripes. + + 8 lbs. Brown Sugar. + 2 lbs. Glucose. + 3 pints Water. + Peppermint Flavoring. + +PROCESS.--Bring the sugar, glucose and water to the degree of crack in +the usual way; pour the batch on the slab; work in the flavors; cut off +a piece about 1-1/2 pounds from the boil and pull it over hook until +light and satiny, then roll the pulled sugar out into a long stick, cut +it into six pieces of equal length and lay them on the solid boil +longways and equal distances apart, then roll the boil into shape, bring +down one end to a point; pull out into convenient lengths, twisting +them so that the stripes form a pretty spiral round the stick. + +N.B.--For the stripes in this case, white sugar is often used and looks +much better, but to do so two pans are necessary, one may be a small +saucepan to boil two pounds. The white sugar is boiled separately in the +ordinary way, otherwise, process, would be exactly as described. + + +LEMON STICKS. + + Pulled yellow centre with yellow case. + + 8 lbs. White Sugar. + 2 lbs Glucose. + Yellow Paste Color. + 3 pints Water. + Lemon Essence. + +PROCESS.--Boil the sugar, glucose and water to a weak crack; pour the +batch on oiled slab; work in color and flavor; cut off one-third and +pull over the hook until of a bright yellow satiny appearance; remove it +from the hook; spread out the plain sugar and lay the pulled in the +centre; case it nicely all round with solid, then commence to roll; +bring one end down to required thickness; pull out into sticks as long +as convenient, when cold snip into lengths required. + + +ORANGE STICKS. + + Pulled white body with one broad red and two narrow orange stripes. + + 8 lbs. White Sugar. + 2 lbs. Glucose. + 3 pints Water. + Red Coloring. + Oil of Orange. + Tartaric Acid. + +PROCESS.--Boil the sugar, glucose and water to the weak crack, 300; pour +batch on slab; cut off about one-third of the boil; divide this into two +pieces; color one-part a deep red and the other a deep orange; mix in +the colors quickly and stand them aside on a piece of wood in a warm +place till wanted; now put the acid and flavoring into the larger +portion of the boil and pull over the hook until white and spongey; +remove it to the slab, then take the piece of red sugar and draw it out +about 18 inches long and 2-1/2 inches wide; lay it down the centre of +the pulled sugar, then take the piece of orange sugar and pull it out +about 3 feet, half the thickness of the red, cut in two and place one on +each side of the red, about two inches from it, roll, twist and pull out +the recognized thickness; when cold, snip in lengths. + + +CINNAMON STICKS. + +Clear pink body with four narrow white stripes. + + 6 lbs. White Sugar. + 2 lbs. Glucose. + Cinnamon Flavor. + 3 pints water. + Cherry Paste Color. + +PROCESS.--Bring the sugar, glucose and water to the crack and pour out; +cut off piece and pull it white: color the body light pink, add the +flavor, prepare the four stripes as before directed, lay them on the +clear sugar, equal distance apart, roll out in lengths and snip off when +cold. + + +CLOVE STICKS. + +Almost transparent with a tinge of red, striped with white and red +stripes alternately. + + 8 lbs. Sugar. + 2 lbs. Glucose. + 3 pints water. + Cherry Paste Color. + Oil of Cloves. + +PROCESS.--Boil the sugar, glucose and water to 300; pour on the oiled +slab; cut off small portion, divide it into two, color one deep red, +pull both stripes and lay them alternately on the solid sugar, form the +boil into a roll, bring down one end, usually the left end, to a point; +pull out in long lengths and twist; when cold snip with scissors to +size. + + +RASPBERRY STICKS. + +Pulled white centre, cased with red and striped with six narrow white +stripes. + + 8 lbs. White Sugar + 2 lbs. Glucose. + 3 pints water. + Cherry Red Paste Color. + Raspberry Essence. + +PROCESS.--Boil the sugar, glucose and water to crack 300; pour the batch +on plate; cut in half and color one half red, then flavor both halves +with essence, (raspberry and a little tartaric acid); pull one half over +the hook and cut off one third of it and lay it aside; put the other two +thirds in the centre of the red solid sugar and case it around; now lay +the remaining piece of pulled sugar in six lengths of equal thickness +and distances apart on the top of the cased boil; roll out the ball to +the required thickness, twist and snip off into lengths when cold. + + +TWISTED BARLEY SUGAR STICKS. + +Hand Made. + + 8 lbs. White Sugar. + 2 lbs. Glucose. + 3 pints water. + Lemon Flavoring. + Saffron Color. + +PROCESS.--Put the sugar and water in a clear, bright pan and bring to a +boil, then add the glucose: put on the lid for five minutes, continue +boiling in the usual way till it reaches crack 300; now add sufficient +coloring to tinge a golden color and pour the boil carefully over the +smooth slab, so that the sheet of sugar will not be more than the eighth +of an inch thick. When the sheet has partly set, cut it into strips one +inch wide and the whole length of the sheet with scissors. Let an +assistant take charge of the strips and twist them by taking hold of an +end in each hand and turn them in opposite directions, forming a spiral +column; when cold snip the required lengths and carefully weigh and +bottle. To make these goods the operators must be very quick in their +movements. The slab must be warm on which the sugar is poured, as the +thin sticks cool so fast and get brittle. + + +PEPPERMINT BULL'S EYES. + +For cornered drops cut at angles, black with white stripes. + + 8 lbs. Brown Sugar. + 2 lbs Glucose. + 3 pints water. + Peppermint Flavor. + +PROCESS.--The process is exactly the same as for peppermint stick, viz; +boil the sugar water and glucose to weak crack, 300; pour the boil on +oiled plate, flavor with peppermint and work well up; in a smaller pan +have two pounds of white sugar, with the usual proportion of cream of +tartar and water boiled to the same degree; pull this over the hook +until white and porous; remove it to the plate and work it down into +lengths about one inch thick; lay them longways on the solid boil, equal +distances apart; make the whole boil into a thick roll, bringing one end +down to a point; draw off as for one cent sticks, but thicker; then with +scissors snip them off in pieces about an inch long. Hold the scissors +in the right hand, the sugar in the left; every time you make a clip +turn the sugar half way round, so that the corners of each cushion will +be at opposite angles. + + +BULL'S EYES, (Various.) + +The formula given for the different kinds of sugar sticks will answer +for the variety of bull's eyes. The process and ingredients are +precisely alike. The sticks may or may not be drawn out a little +thicker, according to the size of drop required. Cream of tartar may be +substituted for glucose in all recipes given for boiled goods. The sugar +is not boiled quite so high for hand goods or pulled sugar as it is for +machine drops; being a little lower it works better, keeps longer +pliable, and is less brittle when cold. + + +ROUND BALLS. + + 8 lbs. Sugar. + 2 lbs. Glucose. + Color. + 3 pints water. + Flavor. + +PROCESS.--Boil the sugar, water and glucose in the usual way to weak +crack, say 300; pour the boil on the slab, color and flavor to taste; +work the batch up until stiffish, then roll the boil round, getting one +end down to a point as directed for sticks, pull it off in lengths of +about three feet and about one inch thick; cut in pieces with "JACKSON +BALL CUTTER" and roll round with the hand. An expert assistant is +necessary for this operation, as the balls must be shaped while hot and +kept on the move till cold. + +[Illustration: JACKSON BALL CUTTERS. + +This cut represents our Improved Ball Cutter, or Press, which cuts only +one size ball; the improvement consists of a finger bar, operated by a +cam, so that each time the handle is raised the fingers throw out the +balls from between the knives. + +Fig 211 a. + + No. 1 Cuts 8 balls, 1-1/8 inch diameter (with Fingerbar)} + " 2 " 11 balls, 13-16 in. " " } $15 00 + " 3 " 9 balls, 1 inch " " } +] + +[Illustration: Jackson Ball Cutter. + +This Machine has two steel knives, and is regulated by a gauge, so that +it will cut Balls of any size. + +Fig. 210 a. + +Price, $5 00 ] + +This general recipe will apply to all balls. For details of pulling, +striping, casing and variety the reader is referred to the various +processes given for sticks and bulls eyes. They are all made and +finished in this way. For small sizes, pull out the lengths thinner; for +large sizes, thicker. + +To make the various striped balls nicely, requires practice and a good +deal of it. No amount of book learning will teach those who are quite +ignorant of sugar boiling; but at the same time if the reader has +mastered the simpler process at the beginning of the book, he is quite +capable of understanding this and working out his own ideas in this way; +but hand-made balls should not be attempted until the learner feels +confident he can manage a boil easily and quickly, because there is no +time to think after the sugar is on the slab. The manipulation must now +have been acquired to an extent so as to enable the operator to proceed +as if by instinct. + + +ROSE BUDS. + + 8 lbs. White Sugar. + 2 pounds glucose. + 5 or 6 drops Otto of Roses. + 3 pints water. + Cherry Paste Color. + +PROCESS.--Boil the sugar, glucose and water to the degree of crack 300, +pour on oiled slab, cut off about one third for pulling, color the +larger piece a deep red and flavor with otto of roses; pull the smaller +piece over the hook till white; spread out the larger piece, lay the +pulled sugar in the middle, casing carefully round, pass through small +acid drop rollers. + +N.B.--Turn the boil on its edge every time you cut a piece for the +machine, in order to keep the pulled sugar as near the centre as +possible. + + +RIPE PEARS. + + 8 lbs Sugar. + 2 lbs. Glucose. + 3 pints water. + 1 oz. Tartaric Acid. + Cherry Red. + Yellow Paste Color. + 1/4 oz. Essence Pear. + +PROCESS.--Melt the sugar in the water, add the glucose and boil to 305; +pour on slab, cut the batch into three equal parts, flavor with essence +of pear, together with a little acid, color one part deep red and one +deep yellow, pull the third portion over the hook and lay it between the +yellow and red pieces so that one side will be yellow and the other +bright red; cut off into convenient sizes and pass through large pear +drop rollers. These goods are sold either plain or crystalized. + + +BOILED SUGAR TOYS. + +See our stock of clear toy moulds, list of which is mailed on +application. They may be had to turn out all kinds of figures, such as +dogs, cats, elephants, etc. They are very popular among the children and +sell well in certain districts, and show a handsome profit. The moulds +are generally made in two parts; they must be well oiled; the sugar +boiled as for drops. Fill the moulds full, and just before the whole +mass sets, pour as much of the sugar out as will run; this will leave +only a thin coating which cling to the sides of the shapes and will +easily come out when the mould is parted, then you have the figures +complete but hollow. Boiled sugar whistles are made exactly the same +way. + + +TO CRYSTALIZE BOILED SUGAR GOODS. + +Several descriptions of boiled sugars are sold crystalized, which look +very pretty and stand exposure to the atmosphere better. The process is +very simple and may be done with little trouble. When the drops have +been made and set, break them up and sift them well in a coarse sieve, +now shake them over a pan which is boiling, so that they get damped by +steam, and throw them in a heap of crystal sugar; mix them well up, so +that the sugar adheres to the drops uniformly: now sift them out of the +sugar again and they will dry in a few minutes and be ready for packing. +Another method is, when the drops have been made and sifted, to have a +thin solution of gum or gelatine and shake it over them and rub them all +together till damp all over; now throw over them sufficient crystal +sugar to coat them and mix them up; when dry sift again and pack. + +N.B.---When being crystalized the goods should be warm, not hot, or +they will candy. Large French pears should be crystalized by the latter +process and be almost cold during the operation; being bulky they +retain the heat a long time, and therefore have a great tendency to +grain. + + +IMITATION INDIAN CORN. + + 8 lbs. White Sugar. + 2 lbs. Glucose. + Yellow Color. + 3 pints Water. + Lemon Flavoring. + +PROCESS.--Boil the sugar, glucose and water to weak crack, 305; pour the +boil on slab, flavor with lemon and color yellow; cut this boil in two +and pull one-half over the hook; roll the pulled half out in lengths +about the size of a corn pod; now put the plain yellow sugar through the +Tom Thumb drop rollers, loosening the screws a little, and ease the +pulled sugar with sheets from the machine; if done carefully, the result +will be a good imitation of real Indian corn. + + +POPCORN BALLS. + +Roast the corn berries over a smokeless fire in a corn popper (get our +price for corn poppers); keep shaking until every berry has burst; boil +sufficient sugar and water to the degree of feather, 245; add to each 7 +lbs. syrup, four ounces of dissolved gum arabic; wet the popped corn in +this syrup, and roll them in fine pulverized sugar until coated all +over, then lay them aside; when dry repeat the coating process in the +same manner until they have taken up the desired thickness of sugar. +Weigh or measure sufficient coated berries, according to size of ball +required, moisten them with thin syrup, partly form the ball by hand, +then put it in a pop corn ball press and press tightly into shape, then +form into balls in the usual way with pop corn ball press. + +[Illustration: Pop Corn Ball Press + +Makes Balls 3-1/2 inches diameter, has brass cups top and bottom, so +arranged that the ball is pushed out of the cup at each operation. + +Any Size Ball made to order. + +Price complete any size Ball, $35 00 + +Fig. 208 a.] + + +POPCORN BRICKS. + +PROCESS.--The corn berries are prepared as for balls; boil brown sugar +in the proportion of 8 lbs. sugar and two pounds molasses to ball, 250; +pour the syrup over the corn and thoroughly mix them; press them +immediately into oiled tins. The process should be done quickly and the +seeds pressed as tightly together as possible; when cold they are ready +for sale and may be cut to size with sharp knife. + +[Illustration: POP CORN HAND BALL PRESS. + + 2 in. diameter Price $4 00 + 2-1/2 " " " 4 00 + 3 " " " 4 00 + 3-1/2 " " " 5 00 + 4 " " " 5 00 + Egg Shape 3-1/8 x 2-1/4 " 5 00 + +Fig. 209 a.] + + +POP CORN CAKES. + +PROCESS.--Prepare the corn as for balls and pack them closely into +strong square tins slightly oiled with olive oil of best quality; boil +to crack, sufficient brown sugar and glucose for quantity required and +pour the hot syrup over the pop corns, just enough to make them adhere. +When cold cut them up with a sharp knife the size. + +[Illustration: CORN POPPERS--Made Very Strong. + + 1/2 Peck $2 00 + 1 Peck 2 75 + 1/2 Bushel 3 75 + 1 Bushel 4 75 + +Fig. 523.] + + +JAP NUGGETS NO. 1. + + 2 lbs. White Sugar. + 4 lbs. Glucose. + 4 lbs. Desiccated Cocoanut unsweetened. + Yellow Coloring. + 1-1/2 lbs. Farina. + 2 pints Water. + +PROCESS.--Mix the ingredients in copper pan; boil on a slow fire to +stiff ball, 250, stirring all the time; add coloring to fancy; when +ready, pour carefully on an oiled plate, making the sheet about half an +inch thick; when cold, dust with pulverized sugar and cut up with sharp +knife to size. + +N.B.--A few loose iron bars are useful to form a square on the pouring +plate, in proportion to size of boil; that the exact thickness of sheet +may be determined. + +[Illustration: PATENT CANDY CUTTER. + +For Cutting Caramels, Japanese Cocoanut, and all kind of Bar Candies. + +Cuts all thicknesses up to one inch, and all widths up to one and +one-quarter inches. + +Moving Bed of Machine is 32 inches long and 9 inches wide. Will cut 1500 +pounds of Candy per day. + +One of the handiest and most useful all round Machines a man can buy. + +Price, $75 00] + + +JAP NUGGETS NO. 2. + + 2 lbs. White Sugar. + 4 lbs. Good Brown. + 5 lbs. Desiccated Cocoanut. + 7 lbs. Glucose. + 2-1/2 lbs. Farina. + 3 pints Water. + +PROCESS.--Put the sugar, glucose and water in the pan; place it on a +slow fire; stir in the cocoanut and farina and boil to stiff ball, 255, +keeping it well stirred. Pour on an oiled slab, and cut up to size; when +set, dust with powdered sugar. In large factories where this candy is +made, machinery plays an important part. In fact the manipulation is +practically all done by mechanism. There is the desiccator for preparing +the cocoanuts, the steam pans, which are fitted with beaters revolving +inside, fixed with chains and weights for lifting them out, so that the +cans may be emptied and cleaned without trouble; also plates for rolling +out sheets to size, and cutting machines which cut the nuggets any size, +the machine being so arranged that by simply altering a pawl on a +ratchet wheel the size of the nuggets is determined. Where this +elaborate arrangement exists our formula would neither be desirable nor +necessary, nor do we pretend to suggest or advise. However, many tons +are made in the ordinary boiling shop with the usual appliances and +conveniences, and it is to assist people thus situated is the principal +object of this book. + + +JAP NUGGETS NO. 3. + + 4 lbs. Good Brown Sugar. + 3-1/2 lbs. Glucose. + 3 pints Water. + 4 lbs. Desiccated Cocoanut Unsweetened. + 2 lbs. Farina. + +PROCESS.--As before, brown coloring should be used if required dark; it +makes goods look richer; when the boil is cut up the nuggets should be +thrown into pulverized sugar. + + +VANILLA NOUGAT (Common.) + + 12 lbs. White Sugar. + 3 lbs. glucose. + 1/2 oz. Essence Vanilla. + 4 lbs. Sweet Almonds small. + 3 pints water. + +PROCESS.--Put the sugar, glucose and water in a clean pan, place it on a +sharp fire and stir until dissolved; then put on the cover and let it +boil for five or six minutes; now remove the lid and continue to boil to +soft ball degree; now pour the contents on a damp slab (one over which +water has been sprinkled); when cool take a long flat spatula and work +the sugar about until it becomes white and creamy; now add the almonds +(which have been previously blanched and dried), together with the +vanilla essence; keep working up the whole until of uniform consistency; +now spread the mass on wafer paper in sheets one inch thick, cover the +sheets with wafer paper, rolling the top smooth; when 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, then gently bring the mass through the +boil and pour out on greased slab, making the sheet about 1/2 inch +thick; when set cut with caramel cutter, and when cold separate the +squares and wrap in wax paper. + + +COCOANUT CARAMELS. + + 8 lbs. Sugar. + 2 lbs. glucose. + 1 lb. Fresh Butter. + 1-1/2 lbs. Desiccated Cocoanut, unsweetened. + 2 Tins Condensed Milk. + 2 pints water. + +PROCESS.--Melt the sugar in the water, add the glucose and boil up to +ball 250; remove the pan to side, then stir in the butter, milk and +cocoanut, bring through the boil, pour on slab or in frames about 1/2 +inch thick; when set mark with caramel cutter; when cold separate and +wrap in wax paper. + +[Illustration: CLADS PATTERN COCOANUT GRATER. + +Extra Strong, Two Graters. Clamps to Table or Bench, $1 50 + +Fig. 21. + +Citron and Cocoanut Cutter. + +No. 1 Large Price, $1 20 + +A very handy and useful slicer. Durable and cheap.] + + +RASPBERRY CARAMELS. + + 8 lbs. Sugar. + 2 lbs. glucose. + 1 lb. Fresh Butter. + Brilliant Rose Color. + 1 lb. Raspberry Pulp or Jam. + 2 Tins Condensed milk. + 2 pints water. + +PROCESS.--Boil the sugar, glucose and water to weak crack 250; remove +the pan to side of fire, add the milk, butter (cut small) and jam; stir +the whole together, replacing the pan on the fire; add sufficient +coloring; keep stirring all the time until the whole comes through the +boil; pour out, mark with set, divide and wrap when cold. + + +WALNUT CARAMELS. + + 8 lbs. White Sugar. + 1 lb. Shelled Walnuts broken small. + 2 lbs. Glucose. + 1 lb. Fresh Butter. + Saffron Coloring. + 2 tins Condensed Milk. + 2 pints Water. + +PROCESS.--As above, caramels require careful watching and a lot of +stirring, the boil being liable to catch and flow over; fire must not be +too fierce; when too hot put an iron under one side of the pan to keep +it up a little from the fire; keep constantly on the stir after butter +and flavoring ingredients are added. + + +CHOCOLATE CARAMELS. + + 8 lbs. Good Sugar. + 1/2 lb. Pure Chocolate unsweetened. + 2 lbs Glucose. + 1 lb. Fresh Butter. + Vanilla Flavoring. + 2 pints Water. + 2 tins Condensed Milk. + +PROCESS.--When the sugar, glucose and water have been boiled to the +degree of ball, 250, and the milk, butter and chocolate have all +dissolved and incorporated, bring gently through the boil, then pour out +on oiled slab or in frames; when set, mark deeply with caramel cutter; +when cold, separate with sharp knife and wrap in wax paper. + + +VANILLA CARAMELS NO. 1 Quality. + + 6 lbs. Sugar. + 2 quarts Sweet Cream. + Essence of Vanilla. + 15 lbs. Fresh Butter. + 4 lbs. Glucose. + +PROCESS.--Put the sugar, glucose and cream in the pan; put it on a slow +fire and stir constantly; let it boil to a stiff ball, then add the +butter; keep stirring, when it has well boiled through, remove the pan +from the fire; flavor with vanilla extract: pour out on oiled plate; +mark when set with caramel cutter; when cold, divide with sharp knife +and wrap each caramel in wax paper. + + +VANILLA CARAMELS, No. 2 Quality. + + 5 lbs. Sugar. + 1 lb. Fresh Butter. + 3 pints New Milk. + 1/2 oz. Cream of Tartar. + 2 pints water. + Vanilla Flavoring. + +PROCESS.--Boil the sugar, milk and water with the cream of tartar on a +slow fire, stir all the time till it reaches a stiff ball, add the +extract of vanilla and stir it gently; remove the pan from the fire and +pour contents on oiled slab; mark deep with caramel cutter when set; +when cold separate with sharp knife. These caramels should be cream +color. + + +MAPLE CARAMELS. + +By using pure maple, maple caramels may be made precisely as vanilla; +the flavor of the maple sugar is sufficient without any artificial +essence. These caramels will of course be dark. + + +RASPBERRY AND STRAWBERRY CARAMELS. + +These flavors may be used in either of the last two recipes--best +quality according to the first, second quality as to the second. Walnut, +cocoanut, etc., may be added for other flavors. + + +CHOCOLATE CARAMELS No. 1 Quality. + + 6 lbs. Best Sugar. + 4 lbs. Glucose. + 1-1/2 lbs. Pure Chocolate, Unsweetened. + 2 quarts Sweet Cream. + 1-1/2 lbs. Fresh Butter. + +PROCESS.--Put the sugar and cream in the pan, stir it well together, +then add the glucose; let it boil to a stiff ball, ease the pan off the +fire a little and put in the butter in little pieces, then the +chocolate; keep stirring together; bring the mass through the boil, then +add extract of vanilla; remove the pan and pour contents on oiled slab, +making the sheet about 1/2 inch thick; mark deep with caramel cutter +when set; divide with sharp knife when cold and wrap in paper. + + +CHOCOLATE CARAMEL, No. 2 Quality. + + 5 lbs. Sugar. + 3/4 lb. Fresh Butter. + 1 quart of New Milk. + 3/4 lb. Pure Chocolate, Unsweetened. + 1/2 oz. Cream of Tartar. + +PROCESS.--Melt the sugar in the milk, add the cream of tartar and boil +to the degree of ball; ease the pan a little off the fire and stir in +the butter and chocolate; bring the whole to a boil, add extract of +vanilla, then remove the pan and pour contents on the slab; mark and +separate as directed on last. + + +UNWRAPPED CARAMELS. + +Caramels have usually been sold wrapped in wax paper. This is necessary +when the goods are boiled very low and contain a large proportion of +glucose. Like other caramels the ingredients vary, but the following +will answer the purpose:-- + + 7 lbs. White Sugar. + 2 lbs. Glucose. + 1/2 lb. Fresh Butter. + 1 Tin Condensed Milk, or one quart Sweet Cream. + 3 pints water. + Vanilla Flavoring. + +PROCESS.--Boil the sugar, glucose and water to weak crack 285; remove +the pan from the fire, add the butter and milk, stir gently until +dissolved, add the flavoring just before the stirring is finished, then +pour contents on oiled slab; when cool enough cut with caramel cutter. +If required crinkly on top; run over the sheet with a corded rolling pin +just before cutting. + +[Illustration: BUTTERCUP OR MIXED DROP MACHINE. + +This Machine is used for Cutting Buttercups, and a large variety of +other Candies. Has saw teeth for making crimped edged buttercups. Very +quick working machine. + +Price, $19 00 ] + +[Illustration: LATEST THING OUT. + +NEW SATINETTE PRESS. + +Buttercups and Satinettes will have a very large sale this season. + +Purchase one of our Machines and make your own. + +The Machine will pay for itself in a short time, besides you can always +have fresh made goods. + +Price $15.00] + +[Illustration: Cullums Patent Buttercup Cutter. + +No. 1. + +No. 2. + +Fingers for Buttercup Cutters. + +This is a Machine every Confectioner should have for cutting Buttercups, +Drops, &c. + +No. 1 Machine is same as No. 2, but is 24 inches long, 3 inches wide, +will cut 70 pieces at one movement, and is the cheapest Machine ever put +on the market. Price, $5 00 + +No. 2 Machine is 34 inches long, 4 inches wide, cuts 150 pieces, giving +them a fine cushion shape and glossy appearance. Cuts three times as +fast as any roller. Comparatively no waste or cracked Buttercups with +this Machine. Cut represents Lifter, the fingers of which fit into the +knives of the Machine so that the 150 pieces of candy can be removed by +one movement. Price, $14 00 + +Machine with Teeth to form Buttercup with Stitched Edges. Price, $20 00] + + +BUTTERCUPS. + +These beautiful candies are very popular; they are pleasing both to the +eye and the palate when they are well made, but they must be kept air +tight or they will soon lose all their attractiveness and become a +sticky mass, as they have a great tendency to "sweat." In order to +prevent this as much as possible it is advisable to use a little borax +in each boil. The process is simple enough, but must be worked quickly, +in fact the beauty depends upon the rapid manipulation of the sugar over +the hook; keep the eye fixed on the color; as soon as it becomes a +glossy satin with a close grain it is finished; lift it off the hook +immediately and return to the slab for casing. Do not carry on the +pulling operation until it becomes spongy, and be careful not to use too +much color; the tints should be light and delicate when finished. +Machines are made for cutting buttercups, price $6.00 and $14.00, each +machine. Crimped edge machine, $20.00 each. _Get our price list._ + + +VANILLA BUTTERCUPS. + + 7 lbs. Best White Sugar. + 2 lbs. Fondant Paste. + 1 lb. Desiccated Cocoanut, fine. + Green color. + 1 teaspoonful Cream of Tartar. + 1 quart water. + Borax. + +PROCESS.--Put the sugar, water and cream of tartar in the boiling pan +and boil up to crack 310 in the ordinary way; while the pan is on the +fire, take the fondant paste and work into it the desiccated cocoanut, +with a little essence of vanilla, and lay aside till required. When the +boil has reached the required degree pour the sugar on the slab, color +it light green, and when partly cool, pull over the hook until it +becomes a delicate satin tint; return it to the slab, press the boil +out, lay the fondant paste in the centre and case it all around with the +pulled sugar; now carefully work the one end of the boil down to a point +as for sticks and draw it out in lengths, required thickness: lay them +on the machine and press gently until cut through; the buttercups are +then ready for packing. It is advisable to work small boils of these +goods, as the casing being boiled soon gets brittle; keep turning the +bulk round on the plate so as to keep the fondant paste exactly in the +centre. + + +RASPBERRY COCOANUT BUTTERCUPS. + + 7 lbs. Best White Sugar. + 2 lbs. Fondant Paste. + 1 lb Desiccated Cocoanut. + 1 lb. Raspberry Jam, boiled Stiff. + 1 teaspoonful cream of Tartar. + 1 quart Water. + Carmine Color. + Borax. + +PROCESS.--Work the jam and cocoanut into the fondant paste; boil the +sugar, water and cream tartar to crack; pour on oiled slab; color light +rose tint: when partly cool, pull and work off as in the preceding +recipe and cut with buttercup machine. + + +COCOANUT BUTTERCUPS. + + 7 lbs. Sugar. + 2 lbs. Fondant Paste. + 1 lb. Desiccated Cocoanut. + Yellow Color. + 1 teaspoon Cream Tartar. + 1 quart Water with Borax. + Lemon Flavor. + +PROCESS.--As usual, buttercups of any sort or flavor may be made by +following the directions given, and substituting different essences, +jams, chopped nuts or almonds, and color to fancy. + + +BLACK CURRANT BUTTERCUPS. + + 7 lbs. White Sugar. + 2 lbs Fondant Paste. + 1 lb. Black Currant Jam. + 1/2 oz. Tartaric Acid. + 1 teaspoonful Cream Tartar. + 1 quart Water. + Borax. + Purple Color. + +PROCESS.--Work the jam, acid and color into the fondant paste, boil the +sugar, water and cream tartar to crack, and work off as already +described. + + +FONDANT CREAM WORK OR BUTTERCUP FILLING. + +This branch of the business has developed wonderfully during the last +few years. This cream is not only moulded and worked into every +conceivable shape, size color and flavor by itself, but is used with +chocolate, fruits, etc., to make an endless variety of pleasing and +tasty confections. The smaller goods in this work form the body, and +sometimes the whole, of many beautiful mixtures, and no window can now +be considered orthodox unless they have a good display of these goods. +For our purpose the variety is a matter of detail which we only mention +to remind the reader that he must look for the greater part of it +outside the covers of this guide. The process is practically the same +all through; the mixing, flavors, colors and shapes make whatever +distinction there is. It will only be necessary to give a fair selection +of formulas to enable the reader to imitate anything he sees in this +line, or invent something new. + +[Illustration: Fig. 15. a + +Asbestos Gas Batch Warmer or Spinning Furnace.--Two Sizes. + +32 inches long, price $15.00. Can be used in sections if desired.] + + +RASPBERRY & VANILLA FONDANTS. + + 10 lbs. White Sugar. + 2-1/2 lbs. Glucose. + Raspberry and Vanilla Flavor. + 3 pints water. + Carmine Color. + +PROCESS.--Boil the sugar, glucose and water in the usual way to the +degree of soft ball; then remove the pan from the fire; damp the +pouring plate with cold water; pour the boil on it and let it remain +till nearly cold. With a long pallette knife or wooden spatula, commence +to work the syrup until it changes to a white glossy cream; then divide +the batch into two; put one part in the pan and remelt it, just enough +to make it a consistency to mould, add vanilla flavor and run it into +rubber moulds; now put the other portion in the pan and remelt; color it +a light pink; flavor with essence of raspberry and mould in the same +shapes; when the goods are set and cold crystalize them with cold syrup. + +N.B.--Have everything very clean when making fondants; every speck will +show; a touch of blue will make the white a better color. + + +CHOCOLATE & VANILLA FONDANTS. + + 10 lbs White Sugar. + 2-1/2 lbs. Glucose. + Vanilla Flavoring. + 3 pints Water. + 1/2 lb. Pure Chocolate. + +PROCESS.--Prepare the fondant creams as in last recipe; when the boil +has been creamed, divide into two, one part being twice the size of the +other, put the small portion in the pan to remelt, adding the chocolate +paste; stir until paste is dissolved and incorporated, but do not let +the cream boil; remove the pan from the fire; run chocolate cream in +rubber moulds filling the impressions only one-third part full; then +melt the white cream, flavor with vanilla and fill up the moulds; when +set crystalize in cold syrup; each fondant will be in two colors, white +tipped with chocolate. + +[Illustration: Fig. 15. Batch Warmer or Gas Candy Heater. Price $5.00.] + + +COCOANUT FONDANTS. + + 9 lbs. White Sugar. + 2-1/2 lbs. Glucose. + 1-1/2 lbs. Fine Desiccated Cocoanut, Unsweetened. + Carmine Color. + 3 pints Water. + Lemon Flavoring. + +PROCESS.--Proceed to make the cream as before directed and divide the +batch into two equal parts: remelt one part and stir in half the +desiccated cocoanut with a few drops of lemon; half fill moulds; remelt +the other portion of cream; stir in the remainder of the cocoanut; color +pink, adding a few drops of essence lemon, and fill up the moulds; +crystalize the usual way in cold syrup. + + +STRAWBERRY FONDANTS. + + 9 lbs. White Sugar. + 2 lbs. Glucose. + Carmine Coloring. + 2 lbs. Strawberry Jam. + 3 pints Water. + +PROCESS.--Boil the sugar, glucose and water to a soft ball degree, pour +the batch on pouring plate, which has been previously damped with cold +water, let the boil remain till nearly cold, then with a wooden spatula +work the syrup about till it becomes cream, then mix in jam; return the +whole to the pan and remelt, add sufficient color to make a bright pink, +then run into moulds; when set, crystalize in cold syrup. + + +CHERRY FONDANTS. + + 10 lbs. Sugar. + 2-1/2 lbs. Glucose. + Cherry Flavor. + 3 pints Water. + Carmine and Saffron Color. + +PROCESS.--Select some large, preserved cherries, cut them in half. Boil +the sugar, glucose and water in the ordinary way to ball degree, pour +the batch on a damp pouring plate; when nearly cold work up the whole +with spatula till it becomes a white glossy cream, working the flavor in +at the same time; then divide into three equal portions, color one +portion a bright pink and another a yellow, leaving the third white; +knead each portion into stiff paste, adding a little icing sugar to make +it tough; pinch off small pieces and form them into balls about the size +of the cherry, make them a little flat on one side; on this flat part +stick a half cherry, squeezing them into shape; place them in canvas +trays and put them in the drying room for a few hours to harden; +afterwards crystalize with cold syrup. Other preserved fruits may be +used in same way. + + +FONDANTS FOR MIXTURES. + + 10 lbs. White Sugar. + 2-1/2 lbs. Glucose. + Flavors Various. + 3 pints Water. + Colors Various. + +PROCESS.--Boil the sugar, glucose and water as before directed to a +stiff ball and pour the sugar on damp slab; let it stand till nearly +cold, then work it up with spatula till glossy cream; divide the boil +into as many portions as you want colors; then remelt this cream, color +and flavor to fancy; run the batch into moulds of different shapes. When +the fondants are set, crystalize in cold syrup. Fondants for mixture are +made a trifle harder to prevent being crushed with other sweets with +which they are mixed. + + +TO CRYSTALIZE FONDANTS + + 13 lbs. Best White Sugar. + 4 pints Water. + +PROCESS.--Boil this quantity of sugar and water for a few minutes, about +220 degrees by the thermometer; stand it aside undisturbed till quite +cold. Pack the fondants in crystalizing tins, putting wire trays between +each layer of say two inches deep; let the wire trays take a bearing on +the ends of the tin; when the tin is full, cover the goods with cold +syrup, putting a damp cloth over the top; stand the tins in a cool place +in the drying room about ten hours; then remove them to a cold place; +about an hour afterwards take out the plugs and drain off the +superfluous syrup; when the fondants are dry, turn the tins on end, +giving them a slight knock and empty them on clean trays; they will be +ready for packing in an hour or so. + +N.B.--If a thin skin forms over the top of the syrup, skim it off before +draining the goods; it may tend to granulate them, but the damp cloth +ought to prevent this skin forming. + + +CHRISTMAS FANCIES--CLEAR TOY MOULDS. + +There are a great number of fancies made from grain sugars sold about +Christmas time. Their beauty and attractiveness depends upon the moulds +in which they are moulded, and the taste displayed in painting or +decorating them. The goods themselves are quite a secondary +consideration, being so simple to make. + +PROCESS.--Boil 7 lbs. sugar, 1 lb. glucose, 2 pints water in the usual +way to the degree of ball 250, by thermometer; remove it from the fire +and rub the sugar against the side of the pan until thick and white; +stir it all together, then fill the moulds through the runner. Too much +sugar must not be boiled at one time, or it will set before it can be +all run into the moulds; two or three pounds will be enough for a +beginner to practice with. They will be hard enough to be taken out of +the moulds in fifteen to thirty minutes, according to size after being +run, and they will be ready for decorating. + + +ARTIFICIAL FIGURES. + +Fruit, eggs, and any object may be taken from nature by this process, to +be transformed into sugar, afterwards glazed, colored to imitate nature +so exactly as to deceive many persons. Boil the sugar in exactly the +same way as directed in the previous recipe, grain it and fill the +moulds; in a few minutes run out as much sugar as will leave the mould; +this will cause the casting to be hollow in the centre. Allow your +articles to imitate the natural objects which they represent with liquid +colors and camel's hair pencils; if gloss is required the colors should +be mixed with a strong solution of gum arabic or isinglass to the +desired tint. + + +COMPOSITION CLEAR TOY MOULDS. + +Made from Finest Quality of Metal. + +The Moulds marked thus X we have always in stock. Any others made to +order. + + No. Name. No. in Mould. No. to Lb. Price. + + x 1 Horse and Man large 3 16 $2 60 + x 2 Horse, small 3 48 1 30 + x 3 General on Horse 3 27 1 30 + x 4 Horse 4 45 1 30 + 5 Horse, small 4 55 1 30 + x 6 Cow 3 38 1 30 + x 7 Sheep 4 30 1 30 + x 8 Dog, large 3 43 1 30 + x 9 Dog, medium 3 48 1 30 + 10 Dog, small 3 55 1 30 + x 11 Monkey on Horse 3 35 1 30 + x 12 Cat, large 3 28 1 30 + x 13 Cat, small 4 32 1 30 + x 14 Rat 4 32 1 30 + 15 Deer, small 3 32 1 65 + 16 Camel 3 45 1 30 + x 17 Rabbit, large 3 16 1 30 + x 18 Rabbit, medium 4 24 1 30 + x 19 Rabbit, small 4 38 1 30 + x 20 Lady on Swan 3 30 1 30 + 21 Chicken 3 38 1 30 + x 22 Rooster 3 35 1 30 + 23 Eagle 3 35 1 30 + x 24 Crow 3 40 1 65 + 25 Bear 4 35 1 30 + 26 Baby, large 3 32 1 65 + 27 Baby, small 3 30 1 30 + 28 Jim Crow 3 64 1 30 + x 29 Man and Wheelbarrow 3 55 1 65 + 30 Woman and Churn 4 48 1 30 + 31 Hand 3 38 1 30 + 32 Basket and Flowers 3 38 1 30 + 33 Acorn 3 30 1 30 + 34 Harp 3 31 1 30 + x 35 Fireman 3 24 1 30 + x 36 Tom Thumb 3 48 1 30 + x 37 Soldier 4 48 1 30 + 38 Steamboat 3 48 1 30 + x 39 Locomotive 3 43 1 30 + x 40 Sloop 3 43 1 30 + 41 Flat Iron 4 48 1 30 + 42 Key 3 35 1 30 + 43 Skate 3 55 1 30 + 44 Pistol 3 48 1 30 + x 45 Shovel 3 27 1 30 + 46 Scissors 3 43 1 30 + 47 Fiddle 4 38 1 30 + 48 Bugle 3 55 1 30 + x 49 Watch 3 21 1 30 + 50 Basket with handle 3 31 1 30 + x 51 Flower Basket, handle 3 28 1 30 + x 52 Pitcher, small 3 33 1 30 + 53 Rocking Horse, small 3 35 1 30 + x 54 Three Figures 3 48 1 30 + x 55 Rabbit and Basket 4 16 1 65 + x 56 Locomotive, large 3 14 1 30 + x 57 Church on Hill 3 18 1 30 + 58 Tea Pot 3 48 1 30 + x 59 Lion 3 70 1 30 + 60 Sword 3 27 1 30 + 61 Boy and Goat 3 43 1 30 + x 62 Watch, small 3 45 1 30 + x 63 Donkey 3 55 1 30 + 64 Elephant 3 43 1 30 + 65 Caught in the Act 3 48 1 30 + 66 Ladders 3 40 1 30 + x 67 Horse and Cart 3 28 1 30 + x 68 Sparrow 3 19 1 30 + 69 Small Boat 3 43 1 30 + 70 Locomotive, small 3 28 1 30 + 71 Pitchers 3 31 1 65 + x 72 Sugar Bowl 3 21 1 65 + 73 Tea Cup 3 40 1 30 + x 74 Coffee Cup 3 21 1 30 + 75 Saucers 3 35 1 30 + x 76 Tea Pot 3 12 2 60 + 77 Wine Glass 3 41 1 65 + 78 Wash Tub 3 33 2 00 + 79 Flower Vase 3 23 1 65 + 80 Round Table 3 31 1 65 + 81 Gun 4 48 1 30 + 82 Pistol 4 32 2 00 + 83 Pocket Knife 4 38 1 30 + 84 Dirk 4 40 1 30 + 85 Rooster, small 5 55 1 30 + 86 Crucifix 5 32 2 00 + 87 Axe 4 48 1 30 + 88 Pipe 6 21 2 00 + 89 Ass 5 48 1 30 + x 90 Deer Lying Down 3 25 1 30 + 91 Mule 3 21 1 30 + x 92 Dog, large 3 12 2 00 + x 93 Dog with Basket 3 12 2 00 + x 94 Dog standing with Basket 3 15 1 65 + x 95 Peacock 3 21 1 65 + 96 Decanter 3 19 1 65 + x 97 Boots 5 27 1 65 + 98 Plain Basket with Handle 3 23 1 65 + 99 Wine Glass, large 3 18 2 00 + x 100 Fire Horn 3 21 2 00 + 101 Squirrel and Box 5 33 1 65 + 102 Broom 3 13 1 65 + x 103 Bust of Napoleon 4 20 2 00 + 104 Ladys 3 28 1 65 + x 105 Cupid 3 21 1 65 + 106 Rabbit 3 10 2 60 + 107 Fish on Plate 3 19 1 65 + x 108 Rooster 3 14 1 65 + x 109 Owl 3 16 1 65 + x 110 Cupid and Basket 8 19 1 65 + x 111 Pony 3 18 1 65 + x 112 Dog 3 15 1 65 + x 113 Cat and Dog Fighting 3 18 1 65 + 114 Grasshopper 3 13 2 60 + x 115 Steamboat 3 19 1 30 + x 116 Sea Lion 3 12 1 65 + x 117 Rhinoceros 3 15 1 65 + x 118 Tiger 3 15 1 65 + x 119 Bear, small 3 20 1 65 + 120 Bear, Medium 3 16 1 65 + x 121 Bear, large 3 8 2 60 + x 122 Ape 3 14 1 65 + x 123 Large Hand 3 11 1 65 + x 124 Bear sitting up 3 16 1 65 + x 125 Camel 3 18 1 65 + x 126 Squirrel 3 13 1 65 + 127 Horse Jumping 3 30 1 65 + x 128 Lamb Lying Down 3 14 1 65 + 129 Sugar Bowl 3 21 1 65 + 130 Double Pointed Iron 3 16 1 65 + 131 Boy on Rocking Horse 3 19 2 00 + 132 Elephant 6 21 2 00 + 133 Captain Jack 3 18 1 65 + 134 Frog Smoking 3 16 1 65 + 135 Swan 3 18 1 65 + 136 Trumpet 3 16 1 65 + 137 Boots 3 19 1 30 + x 138 Elephant 3 14 1 65 + x 139 Monkey on Camel 3 20 1 65 + x 140 Cupid on Lion 3 18 1 65 + 141 Rabbit 4 25 1 65 + 142 Monkey Dressed in Soldier + Clothes 3 24 1 30 + 143 Pipe 6 33 2 00 + x 144 Sloop 3 12 2 00 + x 145 Rabbit and Wheelbarrow 3 6 2 60 + x 146 Lamb, large 4 14 2 60 + x 147 Monkey on Camel 3 8 2 60 + x 148 Boy and Large Lamb 3 11 2 60 + x 149 Pig 3 18 1 65 + 150 Dog in Kennel 3 15 1 65 + x 151 Fancy Clock 3 18 1 65 + 152 Small Boy 3 30 1 65 + x 153 Mazeppa 3 13 2 00 + 154 Crane 3 15 2 00 + 155 Squirrel 3 10 2 00 + 156 Boy Riding Dog 3 18 2 00 + 157 Goat Jumping 3 16 1 65 + x 158 Cow and Calf 3 23 1 65 + 159 Organ Grinder with Monkey 3 24 1 65 + 160 Chriskingle Deer and Sleigh 2 10 1 65 + x 161 Basket 3 19 1 65 + x 162 Baby in Cradle 3 16 1 65 + x 163 Horse 3 20 1 65 + x 164 Soldier Boy 3 13 1 65 + 165 French Lady 4 15 2 00 + 166 Fancy Bottles 4 12 1 65 + 167 Boy Stealing Apples 3 13 2 00 + x 168 Hussar 3 9 1 65 + 169 Scotchman 3 11 1 65 + 170 Rabbit Soldier 3 9 2 00 + 171 Rabbit Drummer 3 9 2 00 + x 172 Rabbit Sportsman 3 16 1 65 + x 173 Railroad Car 3 18 1 30 + 174 Fancy Tea Kettle 3 11 1 65 + 175 Spread Eagle 2 7 1 65 + x 176 Chinaman and Dog 3 13 2 00 + 177 Rabbit Traveller 3 16 1 65 + x 178 Frog on Bicycle 3 15 2 00 + 179 Ostrich 3 12 2 00 + 180 Tramp 3 12 1 65 + 181 Fox 2 12 1 30 + x 182 Horse and Jockey 3 19 2 00 + 183 Piggyback 3 16 1 65 + 184 Fancy Pitcher, large 3 13 2 00 + x 185 Sail Boat 3 15 2 00 + x 186 Irishman and Pig 3 15 2 00 + 187 Monkey and Piggyback 3 15 2 00 + 188 Policeman and Boy 3 14 2 00 + 189 Dog and Deer 3 12 2 00 + x 190 Boy and Bicycle 3 18 2 00 + 191 Owl on Tree 3 12 2 00 + 192 Puss in Boots 3 10 2 00 + x 193 Kangaroo 3 11 2 00 + x 194 Giraffe 3 12 2 00 + x 195 Fancy Pipe 2 12 2 00 + x 196 Rifle 4 38 1 30 + 197 Irishman 3 23 1 30 + x 198 Chinaman 3 19 1 30 + x 199 Israelite 2 10 1 30 + 200 Uncle Sam 3 23 1 30 + 201 Dutchman 3 16 1 30 + x 202 Dog Sitting Up 3 12 1 65 + 203 Basket 3 14 2 00 + 204 Dog Running 3 21 1 30 + 205 Shears 3 38 1 30 + 206 Shovel 3 21 1 30 + + +LARGE MOULDS FOR HOLLOW OR CLEAR TOYS. + + No. Name. Size. No. in Mould. Price. + + 1 Deer 5 x 7 1 $4 00 + 2 Deer 3 x 7 1 2 60 + 3 Horse 5-1/2 x 5-1/2 1 6 75 + * 4 Horse 2-1/2 x 2-1/2 1 1 00 + 5 Horse 2-1/2 x 2-1/2 2 2 00 + 6 Horse 3 x 2-1/2 1 1 00 + * 7 Horse 2 x 2-1/2 3 2 00 + * 8 Camel 3 x 3 1 1 65 + 9 Camel 5-1/2 x 5-1/2 1 6 75 + 10 Elephant 3 x 5 1 2 00 + 11 Elephant and Boy 3 x 3 1 1 30 + * 12 Goat 3 x 2-3/4 2 2 00 + * 13 Cat 5 x 4-1/2 1 2 60 + 14 Cat 3 x 4-1/2 1 2 00 + 15 Dog 6 x 4 1 6 75 + 16 Dog Lying Down 3-1/2 x 5-1/2 1 2 60 + 17 Dog 3-1/2 x 4-1/2 2 3 10 + 18 Wm. Penn 5-1/2 high 1 2 00 + * 19 Indian 5-7/8 high 1 2 00 + 20 Rooster 5 x 3-1/2 1 2 00 + 21 Rooster 3-1/2 x 3 1 1 00 + 22 Locomotive 10 x 5-1/2 1 13 00 + 23 Locomotive, Rabbit Engineer 3-1/2 x 3-3/4 1 2 60 + 24 Basket 2 x 6 1 9 25 + 25 Basket 4-1/2 x 4 1 2 60 + 26 Priest Blessing Children 2 x 6 1 1 30 + 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 part by rubbing on slab to a smooth +paste; in rubbing in the pure chocolate, see that you have enough to +make it a rich brown; for red portion use just sufficient to give a +light rose pink. When all finished, melt each portion separately in the +pan just sufficiently soft to run to a level surface; pour out first the +red, then the chocolate on top of red sheet, then the white on top of +chocolate; this will make a cream cake to cut up into bars. Some do not +take the trouble to melt the cream, being satisfied to spread the paste +out, smoothing it on top with a pallette knife; this answers the purpose +but does not look so well. + + +COCOANUT CREAM. + + 7 lbs. White Sugar. + 3 lbs. Cocoanut peeled and sliced. + 2 lbs. Glucose. + Red Coloring. + 3 pints Water. + +PROCESS.--Boil the sugar, glucose and water in the usual way to the +degree 245; pour contents on slab; divide the boil into two lots; when +cool, color one part light pink and put a small touch of blue in the +other; add the sliced cocoanut, half into each part, then commence to +cream them by rubbing. When both parts have been mixed into a smooth +paste, it is ready for sale, being usually sold by cutting from rough +block. + +N.B.--Cut almonds, ground walnuts, etc., are used in the same way as +directed for cocoanuts. The boils may or may not be flavored, but a +little improves it and makes it fragrant. + + +MAPLE CREAM. + + 8 lbs. Yellow Sugar. + 1 quart Sweet Cream. + 2 lbs. Glucose. + +PROCESS.--Boil the sugar, glucose and cream to 242 on thermometer, +stirring all the time; when done lift off the fire and let stand till +nearly cold (placing it where it will cool quickly), then stir until it +sets; then melt over a slow fire (stirring constantly) until it becomes +a nice creamy consistency, pour on a well greased tin, lay about one +inch deep, let stand till cold, when by turning over the tin it will +fall out. After the batch is set to cool in the tin, on no account +disturb it as it will make the cream crack into pieces when turning out. +If this is too expensive a recipe use milk instead of cream and add half +a pound of butter. + + +CHRISTMAS PUDDING (IMITATION). + + 7 lbs. White Sugar. + 1 lb. Raisins. + 1/2 lb. Sweet Almonds blanched chopped. + 1 lb. Currants. + 1 lb. Sultanas. + 1/2 lb. Mixed Peel. + 1 oz. Mixed Spice. + 2 pints Water. + +PROCESS.--Prepare fruit by washing currants in cold water, afterwards +drying them; stone raisins; blanch and chop almonds; cut the peel in +stripes, then mix them together, adding the spice; boil the sugar and +water to ball degree; remove the pan from the fire: grain the boil by +rubbing the syrup against the side of the pan in the usual way; when it +becomes creamy, add the mixed fruit, carefully stirring the whole until +thoroughly incorporated; have some wet cloths ready, into which divide +the boil; tie them very tight and hang them up until set hard. The +blanched almonds are used to represent suet and should be chopped +accordingly. + + +BROWN CREAM PUDDING. + + 7 lbs. Brown Sugar. + 2 lbs. Glucose. + 1 lb. Currants. + 1/2 lb. Sultanas. + 1/2 lb. Raisins. + 1/2 lb. Mixed Peel. + 1/2 oz. Mixed Spice. + 2 pints Water. + +PROCESS.--Dissolve the sugar in the water and put the pan on the fire +and add the glucose; let the whole boil to a stiff ball, then pour the +contents on a damp pouring plate; when nearly cold commence to cream by +rubbing and working it about the slab with pallette knife until it +becomes opaque, stiff and creamy, have the fruit prepared and mix as in +previous recipe, then work them into the boil with spatula; now divide +the boil into small basins, holding about one pound each; press the +cream well down and let them remain till set. Take them out, brush over +them a thin solution of gum and dust them with powdered sugar to +represent frosting. Before putting the cream in the basins, shake a +little icing sugar over the basins, it will keep them from sticking. + + +RASPBERRY NOYEAU. + + 5 lbs. White Sugar. + 1 lb. Glucose. + 2 lbs. Raspberry Jam. + 1 lb. Almonds, blanched and Dried. + 3 pints Water. + Liquid Brilliant Rose Color. + +PROCESS.--Boil the sugar, glucose and water to the ball degree, 250; +ease the pan off the fire, add the jam and almonds, with sufficient +color to make the whole a bright red; let the batch boil through, +keeping it stirred gently until thoroughly mixed; now remove the pan +from the fire and see if the batch has turned opaque; if not rub some of +the syrup against the side of the pan and stir until whole boil shows a +little creamy, then pour out on wafer paper, keeping the sheet about +three-quarters of an inch thick; level the top down with pallette knife +and cover with wafer paper; when set remove to a clean board and cut +into bars with a sharp knife. In running sheets to thickness, arrange +the loose bars on the pouring plate to form a square in proportion to +the size of the boil. Almost any kind of jam can be substituted for +flavoring Noyeau. + + +WHAT TO DO WITH SCRAPS AND SIFTINGS. + +It is necessary to know how to use up the scraps, siftings, spoiled boil +candies and otherwise unsaleable goods. People who make jam or +liquorice goods know of course what to do with them; but small makers +often accumulate lots of waste which seems always in the way. This +should be avoided as much as possible, not only on the ground of +economy, but for the good order and general appearance of the workshop. +Keep the acid scraps separate from the others; have two pans +(earthenware will do) and make it a rule, when sweeping down the plates, +to throw the acid scraps into one pan and the others into the second +pan; keep them well covered with water, and, as the syrup then gets too +thick, put in more water in order that the scraps may dissolve. When +making dark goods such as cough candy, cough drops, cocoanut candy, +stick jaw, etc., use a proportion of this syrup in each boil, dipping it +out with a ladle. As a rule a careful workman would use up his scraps +every day. Some use the machine scraps by putting them in the next boil +when sugar is on the slab. The writer's experience is that that method +is objectionable, as it not only causes the boil to be cloudy, but very +often grains it. Melt the acid scraps in water enough to form a thin +syrup; put in some whiting, powdered chalk or lime; put the pan on the +fire and stir until whole boils; see that all the scraps are dissolved; +remove the pan and let it stand for an hour, then strain through +flannel. Use this syrup in the same way as the other for making common +goods. + + +CREAM FOR CHOCOLATE CREAMS OR BARS. + + 10 lbs. White Sugar. + 3 pints Water. + 2-1/2 lbs. Glucose. + +PROCESS.--Put the sugar, glucose and water in a clean pan and boil in +the usual way until the batch reaches the degree of feather 245; (keep +the sides of the pan free from sugar); pour out on damp pouring plate +and let it remain till nearly cold; then with long pallette knife +commence to rub the sugar against the plate and work it about until it +changes from a clear syrup to snow white creamy substance; then knead it +with the hand until of uniform softness and no lumps left in the mass; +it is now ready for use and may be kept covered in stoneware jars until +required for various purposes. In winter the sugar need not be boiled so +high; in hot weather, a little higher. When packing the cream away in +jars it is better to keep the top moist by laying on a damp cloth before +putting in the cork. Seeing that cream keeps so well, of course it is +saving to make much larger batches at a time. This can be easily +arranged by multiplying the proportions according to size of pan and +convenience. These proportions are a guide, but the writer knows of no +absolute must be this or that, although he has made as many cream goods +as most people and with as much success. He has seen as fine a sample +made in the same workshop when the boil was made up a little different. +However, in submitting his own formula, it may be taken for granted he +is not a mile from the bull's eye. + +[Illustration: Fig. 17. + +Chocolate Melter or Warmer. + + No. 1 Size, 12-1/2 x 14 x 6, price $2 00 + No. 2 Size, 14-1/4 x 16-1/2 x 6, " 2 25 + +Made from best quality of Tin Plate.] + + +CHOCOLATE CREAM BUNS AND CAKES. + + 10 lbs. Sugar. + 2-1/2 lbs. Glucose. + 3 pints Water. + 1/2 oz. Vanilla Essence. + +PROCESS.--Boil the sugar, glucose and water in the ordinary way to the +strong feather 245, then pour on damp slab, let it remain until nearly +cold, add the flavor, and with pallette knife work up the boil till +white and creamy; shape it with the hands or press into tin moulds; +stand it in a warm place to harden a little on the outside. Melt some +chocolate paste and cover the goods smoothly with it, using either knife +or brush; when dry glaze them by brushing on a solution of shellac +dissolved in alcohol. + +N.B.--In this recipe the sugar is boiled higher than the "Cream for +Chocolate Cream," because the goods are so large the soft cream would +not keep in shape. In melting pure chocolate simply put it in a tin +together with a piece of lard or cocoa butter, stand it near the fire, +give it an occasional stir; it will soon dissolve; use no water or it +will run to powder and be spoiled. + + TAFFY PANS. + Per dozen, $1.25, $1.50, $1.75, $2. + + SWINGING PANS. + We make any size to order. + + CRYSTALIZING PANS AND WIRE TRAYS. + Extra Quality. + 14 x 10 x 2-1/2, complete $5.50. + + COPPER CANDY LADLE. + No. 1, Fig. 7, Price, $1.50. + +[Illustration: Fig. 7.] + +[Illustration: Fig. 8.] + + +CHOCOLATE CREAM BARS No. 1. + + 10 lbs. White Sugar. + 2-1/2 lbs. Glucose. + Melted Chocolate. + 3 pints Water. + Vanilla Flavor. + +PROCESS.--Prepare the cream as directed in Cream for Chocolate Cream, or +use some of that cream. Have some tins with edges one and one-half +inches deep; grease some paper and fit it neatly round the sides and +bottom. Melt some of the cream on a slow fire; flavor with Vanilla as +soon as cream is sufficiently melted; remove the pan and pour contents +into the tins to make a sheet about one inch thick or less. When set +carefully empty, so as not to break the cake; have some melted chocolate +and with a soft brush coat the cream on both sides; lay them on wires +till cold and set; cut up into bars the required size. The knife for +cutting bars of cream should be good, having a thin polished blade with +a good edge. An old worn-out thing breaks the cream and makes it +irregular. + +[Illustration: COPPER CANDY DROP LADLE. + +No. 2, Fig. 8, Price, $2.25. + +MINT DROPPERS. + +Made from Copper. + + No. 1 Dropper, 1 Lip, $2 25. + " 2 " 2 " 3 25. + " 3 " 3 " 3 75. +] + + +CHOCOLATE CREAM BARS NO. 2. + + 10 lbs. White Sugar. + 2-1/2 lbs. Glucose. + Melted Chocolate. + 3 pints Water. + 1/2 oz. Essence Vanilla. + +PROCESS.--Prepare the tins by lining with greased paper, fitting them +smoothly; melt some sweet chocolate paste and pour it about a quarter of +an inch thick on the bottom of the tins; when set prepare some cream as +directed for "Cream for Chocolate Cream," or use some of that cream, +melting it over a slow fire (do not allow it to boil); stir in the +extract of vanilla and pour the batch in tins about one inch deep: when +set, coat on top with melted sweet chocolate; when this lot is cold and +quite set, cut up into bars with a sharp knife. + +[Illustration: BATCH PANS. + + Made of Heavy Copper with Sheet Iron Rim to allow them to set in + furnace. + + No. 1, diam. at rims 12 inch, bottom 11 in., $7 50. + + No 2, diam. at rims 13 inch, bottom 12 in., $8 50. +] + + +CHOCOLATE DROPS, PLAIN. + +Warm some sweet chocolate; when it is just sufficiently heated to be +pliable, pinch off little pieces, roll them in the hands to size of a +small marble; place them in rows on sheets of white paper, each row +about an inch apart; when the sheet is covered, take it by the corners +and lift it up and down, letting it touch the slab each time; this will +flatten the balls into drop shapes; they should be about the size of a +ten cent piece on the bottom; when cold they will slip off the paper +without any trouble. + +[Illustration: TOY (or Turned Sugar) PANS. + +Made of Copper. + + No. 1, 1/2 Gallon, $3 00 + " 2, 1 " 4 00 + " 3, 1-1/2 " 5 00 +] + + +CHOCOLATE DROPS (NONPAREIL.) + +Process exactly as for plain drops. When the drops have been flattened, +cover the sheets of paper entirely over with white nonpareil (hundreds +and thousands); when the drops are dry shake off the surplus ones. + + +CHOCOLATE CREAMS. + +Melt some cream (see "Cream for Chocolate Cream") use the runner and +fill the moulds; in an hour the cream will be set hard enough to be +taken out of the moulds; they are then ready for coating. Warm some +sweet chocolate paste until melted, then drop the creams into the melted +chocolate, two or three at a time; lift them out with a long fork and +place them on glazed paper or sheets of tin to dry; put them in a cool +place to harden; pack carefully in paper lined boxes in such a manner +that they hardly touch each other; if packed roughly like most other +candies, they become spotted and rough, spoiling the appearance +altogether. + +Rubber moulds are now largely used for making these goods; being much +cleaner and very much easier used than starch moulds, and for new +beginners are very much better than starch. These moulds are now to be +bought much cheaper than they were a few years ago, the price now being +about $1.40 per lb. These moulds weigh about two pounds each and hold +ninety chocolate drops and can be refilled every half hour. We would +strongly advise the purchase of rubber moulds, as besides the saving of +time, neither starch boards, starch, plaster moulds or bellows are +required. Fletcher Manfg Co., carry a full line of moulds for chocolates +and creams. + + +CHOCOLATE FOR DIPPING. + +This mixing is so often required by confectioners for so many purposes +that a good general recipe will not be out of place. If the instructions +are followed and a little discretion used with the colors, a light +glossy chocolate coating will be the result. + + 1 lb. Pure Chocolate. + 3 oz. White Wax. + Chocolate Brown Color. + Cochineal. + +PROCESS.--Put the chocolate in a saucepan; stand on the furnace plate or +near a fire; break up the wax into little pieces and stir it in until +all is melted; then add the brown color, with a little liquid cochineal, +stirring the whole until thoroughly mixed; it is then ready for use. For +cheap common goods, more wax may be used. When mixing in the color try a +little on a piece of white paper until satisfied with the blend. + + +GELATINE COCOANUT BARS (YELLOW). + + 8 lbs. White Sugar. + 6 lbs. Glucose. + 2-1/2 lbs. Gelatine. + 3 lbs. Cocoanut sliced. + 1 oz. Acid Tartaric. + 3 pints Water. + Saffron Color. + Lemon Flavor. + +PROCESS.--Soak the gelatine in cold water for twelve hours, boil the +sugar, glucose and water to a stiff ball, 255; remove the pan from the +fire; stir in the gelatine till dissolved; let it stand for a few +minutes and remove the scum from the top, then add the acid, flavor and +cocoanut; gently stir the whole until well mixed; tinge a bright yellow +with saffron; pour into oiled tins, making the sheet 1/2 inch thick; +when set, cut up in sticks to sell two or four for a cent. + +N.B.--This boil may be divided into two lots, one half colored red and +flavored, raspberry, or a second boil may be made precisely as this one +altering the color and flavor only. + + +PATENT RUBBER CANDY MOULDS + + New Patterns. + + The best process in the world for making moulded Bon-bons or French + Creams and grained work, is by using Patent Rubber Candy Moulds. They + will entirely supplant the use of starch as a mould for manufacturing + such candies for the following reasons. + + I.--Not alone can all the patterns at present made in starch be + reproduced in these moulds but also a large variety of others with a + perfection not before known, and which it would be impossible to use + in starch. + + II.--A much superior quality of goods is produced, in as much as the + candies show as perfect a pattern as the moulds themselves. + + III.--A saving at least 33 per cent is accomplished in labor. + + IV.--No starch boards or starch is required, consequently the filling, + printing, sifting and blowing off are dispensed with--six items of + expense. + + V.--The moulds specially facilitate the making of cream walnuts, cream + almonds and cream jellies and other combinations, because the nuts, + etc., can be pressed on the candy as soon as it has been poured into + the moulds. This cannot be done with starch moulds, as any pressure on + those will destroy the pattern. + + VI.--Casting into starch moulds requires considerable experience and + skill in order to do work well, while any workman can turn out the + most perfect work with the rubber moulds, without any previous + experience in such work. + + VII.--A saving of room is effected, as a starch room is not required + and the capacity of the rubber moulds is so much greater than starch + boards of equal size that a comparatively less number of moulds are + required to produce an equal quantity of goods. + + VIII.--No starch being used, the shop will remain much cleaner. + + These moulds are made of Pure Para Rubber and will, with proper usage + last from twelve to fifteen years, judging from those which have been + in use for the past four years. + + An objection which naturally suggests itself to a person who has never + tried these moulds, is that the candies might possibly have some taste + of the rubber. This is not the case, however. + + NOT THE SLIGHTEST TASTE OF RUBBER + + is discernable. Not one of our many customers, either in this city or + throughout the country, has made a single complaint. This proves that + there is absolutely no difference between candies made in rubber + moulds and candies made in starch moulds. + + The demand for these moulds increases every year. + + WRITE FOR PRICES AND PARTICULARS. + + Cream to be run in these moulds should be cooked one degree lower than + usual for starch. + + Crystal 1/2 degree lower than usual for starch. + + Before using New Moulds for first time, soak for half an hour in + strong common washing soda and water. + + +CHEAP JELLY GOODS. + + 14 lbs. White Sugar. + 12 lbs. Glucose. + 3 lbs. Gelatine. + Flavor. + 2 oz. Tartaric Acid. + 2 pints water. + Color. + +PROCESS.--Soak the gelatine in cold water for twelve hours; bring the +sugar, and water to a boil, then add the glucose and continue boiling +till it reaches the degree of stiff ball; remove the pan from the fire +and stir in the gelatine and acid till dissolved; color and flavor to +fancy; remove the scum and run the batch into tins. Set the goods aside +for twelve hours, then cut up into jubes and crystalize with fine +powdered sugar. This is a cheap line; there is not much body in them, +but they sell at a price and give satisfaction. + +[Illustration: Funnel Droppers. + + Tin. Copper. + No. 0 40 75 + " 1 60 1.25 + " 2 90 1.50 +] + +[Illustration: Candy Tongs. + + Tin per thousand, $4.00 + Brass " 5.50 + Silvered " 7.00 +] + + +JELLY FANCIES. + + 12 lbs. Sugar. + 7 lbs. Glucose. + 3 pints Water. + 3 lbs. Gelatine. + 2 oz. Tartaric Acid. + +PROCESS.--Soak gelatine in cold water for twelve hours. Boil the sugar, +glucose and water in the usual way to the degree of ball; remove the pan +from the fire and stir in the gelatine gradually until dissolved; let +it stand for a few minutes; take off the scum as it rises, then divide +the boil, if required in more than one, color and flavor each portion to +fancy, then run the boil in the moulds; when set put them on clean slab, +sprinkle some cold water over them and roll them about until all are +damped, then cover them with fine crystal sugar and mix them up till +crystalized all over, and spread them out on trays to dry. + +The different recipes already given will give the reader a general idea +how gelatine goods are made. By using different colors, flavors and +shapes an infinite variety can be produced. It would serve no good +purpose to further multiply these formulas for small goods. + + +JAM ROLEY POLEY. + + 10 lbs. White Sugar. + 5 lbs. Glucose. + 2 lbs Gelatine. + Carmine Color. + 1 lb. Raspberry Jam. + 1 lb. Desiccated Cocoanut. + 3 pints Water. + +PROCESS.--Soak the gelatine in cold water for twelve hours; boil the +sugar, glucose and water sharply to stiff ball; remove the pan from the +fire, stir in the gelatine, stand aside till scum rises and skim it off; +divide the boil into two portions, (mix together 1 oz. tartaric acid, 1 +oz. carbonate of soda, 2 oz. icing sugar); drop this powder and the +desiccated cocoanut into one half of the boil and stir briskly until the +whole rises in a white foam, then run out into tins, on sheet about 1/4 +inch thick; now take the other half, color bright red, adding the +raspberry jam; stir till thoroughly mixed and run this on top of the +white sheet about the same thickness; when cold and hard, take out the +sheets and make a roll of each. + +N.B.--Let the red portion be cool when run over the white, as the white +being lighter will come to the top if disturbed by the mixture being too +hot. + + +RASPBERRY JELLIES. + + 9 lbs. White Sugar. + 6 lbs. Glucose. + 2 lbs. Apple Jelly. + 2-1/4 lbs. Gelatine. + 3 pints Water. + 2 oz. Tartaric Acid. + 1/2 oz. Essence Raspberry. + Carmine Color. + +PROCESS.--Soak the gelatine as usual; boil the sugar, glucose and water +to a stiff ball; remove the pan from the fire; stir in the gelatine and +let it remain till scum rises; skim it off, then add jelly, acid and +flavor and sufficient color to make a bright red: now mould the batch +into Raspberry shapes and put them in a cold place. When set stiff, put +the goods in thin layers in a crystalizing tin and cover them with cold +syrup. Let them remain undisturbed for twelve hours, then drain off all +the surplus syrup and turn the raspberries on clean trays; when dry, +pack. + +N.B.--When putting jelly goods in tins, be careful that the layers are +not thick, as they lay so close that the syrup cannot get in between +them. A good plan is to have wire trays and fix three or four loosely in +each tin, taking their bearings on the ends of the crystalizing tin. By +this means you will get more in a tin with better result. Boil the syrup +in the proportion of six pounds best white sugar to each quart water, to +the degree of smooth 215. It must be quite cold when used for gelatine +work or the goods will come out of the tins in a solid block. + + +BLACK CURRANT JELLIES. + + 9 lbs. White Sugar. + 6 lbs. Glucose. + 2-1/4 lbs. Gelatine. + Purple Coloring. + 3 pints Water. + 2 oz. Tartaric Acid. + 2 lbs. Black Currant Jelly. + +PROCESS.--Soak gelatine as usual, smooth off and mould fondant shapes. +Boil the sugar, glucose and water, as already directed, to a stiff ball; +remove the pan from the fire, drop in the gelatine, a few pieces at a +time, stir till dissolved. Let it remain a short time till the scum +rises; skim it off, then stir in the tartaric acid, jelly and sufficient +color to make the mixture a bright color, then mould the batch. When the +goods are firmly set, place them in layers on wire frames fitted for +crystalizing pan; arrange the frames in the tins and cover with cold +syrup; let them stand for twelve or fourteen hours undisturbed, then +drain off the surplus syrup; take them carefully out of the tins, pack +them on clean trays; when dry they are ready for boxing. These goods +require handling gently; they are very delicate and easily crushed. + +[Illustration: Daisy Peanut Warmer. + +The most complete Peanut Warmer in the market. + +The Nuts are kept warm by a water jacket which surrounds the Pan, and is +heated by a Gas or Oil Stove as desired, has steam whistle which +attracts attention. + +Strongly made and nicely ornamented and lettered. + +Price complete with either Gas or Oil Stove, f.o.b. Toronto, $10 00. + +Size, 29 in. high, 18 in. wide, 12 in. deep. + +State when ordering if for Oil or Gas Stove.] + + +PINEAPPLE JELLIES. + + 8 lbs. White Sugar. + 8 lbs. Glucose. + 2-1/4 lbs. Gelatine. + Pineapple Flavor. + 3 oz. Tartaric Acid. + 3 pints Water. + Saffron Color. + +PROCESS.--Soak the gelatine in sufficient cold water to cover it. Boil +the sugar, glucose and water as usual to stiff ball and remove the pan +from the fire; stir in the gelatine, wait till scum rises and remove it; +then add the acid, flavor and sufficient color to make bright yellow; +pour the mixing into pineapple moulds; keep them in a cold place till +set; pack them in layers in wire frames; put them in the crystalizing +tins and cover with cold syrup; stand aside where they will not be +shaken or disturbed for twelve or fourteen hours; then draw off the +surplus syrup and put them in clean trays to dry. In flavoring these +goods, use the pineapple gently, only a few drops, too much spoils them. + +[Illustration: Fig. 213 a. + +"Daisy" Peanut Roaster. + +Price, $5 00 + +We make this to fit ordinary Cook Stoves if so ordered at same price. + +This Roaster fits your Candy Furnace.] + +[Illustration: Fletcher's "UNCLE SAM" Dry Air Peanut Warmer. + +Japanned and Ornamented Glass Front. + +Size--1 foot 7 in. x 1 foot 5 in., 1 foot 10 in. high. + +Price complete $6 50] + +[Illustration: Kingery's Perfection Steam Power Coffee and Peanut +Roaster and Warmer. + +Size and Style of Machine we carry in stock marked thus* + + With Steam + Whistle. + 1 Peck Size, Tin Warmer $100 00 $104 00 + *1 Peck Size, Copper Warmer 108 00 112 00 + 2 Peck Size, Tin Warmer 115 00 119 00 + 2 Peck Size, Copper Warmer 124 00 128 00 + 1 Bushel Size, Tin Warmer 135 00 139 00 + 1 Bushel Size, Copper Warmer 148 00 152 00 +] + + +BEST WAY TO CRYSTALIZE GUM GOODS. + + 13 lbs. Best White Sugar. + 2 quarts Water. + +PROCESS.--Have the goods cleaned and put in crystalizing tins; bring the +above quantity of sugar and water just to the boil and stand aside until +only milk warm; then pour it gently over the goods until covered; then +slip the hands into the middle of the goods, and with the fingers just +ease this bulk so that the syrup will flow freely between them; withdraw +the hands carefully and cover the tin; do not again disturb it for the +next twelve hours, when the goods will be ready to drain and dry. To an +experienced man, this method may seem a little dangerous and likely to +spoil the crystal; but it will not do so if done carefully. Of course, +it is understood the goods are not to be roughly stirred up, but simply +loosened. + + +Concentrated Flower and Essence Flavors for Confectioners. + +ESPECIALLY ADAPTED FOR FINEST WORK. + +Essence Maraschino. + " Pistachio. + " Ratafia. + " Lilly of the Valley. + " Dainty. + " French Rose. + " Ylang Ylang. + " Patchouli. + " Tuberose. + " Carnation. + " Heliotrope. + " Crabapple. + " Jasmine. + " Millifleurs. + " Hyacinth. + " Cachou. + " Bon-Tons. + " Mirabells. + " Sweet Briar. + " Locust Flower. + " Lilac Blossoms. + " Fleur de Raisin. + " Apple Blossom. + " Violet (True). + " Wood Violet. + " Orange Blossom. + " Hawthorne. + " Wild Olive. + " Musk. + + +Flavoring Extracts. + +Extract Currant. + " Jamaica Ginger. + " Gooseberry. + " Grape. + " Lemon. + " Mead. + " Nectar. + " Orris. + " Cinnamon. + " Quince. + " Rose. + " Strawberry. + " Anisette. + " Apple. + " Apricot. + " Banana. + " Bitter Almonds. + " Blackberry. + " Catawba. + " Cherry. + " Plum. + " Raspberry. + " Sarsaparilla. + " Wintergreen. + + +Essential Oils. + +Best Qualities. + + Our Essential Oils will be found equal to anything obtainable. + Write us for prices on anything you require. We cater especially to + the candy makers and confectioners. + + FLETCHER MNF'G. CO. + 440 & 442 Yonge Street, + Toronto, Ont. + + + + +FLETCHER MNF'G. CO. + +_Importers and Dealers in_ + +Confectioners Colors, Flavoring Extracts, Concentrated Fruit Oils, +Flower Essences, Fine Essential Oils, Soluble Extracts, etc., for Bakers +and Confectioners. + + +PURE FRUIT JUICES + +prepared by newly discovered process, keep any length of time corked or +uncorked in any temperature. + + FLETCHER Mnf'g Co. + 440 & 442 Yonge St, + Toronto. + + + + +PURE MALT EXTRACT. + +Largely used by Bakers to prevent Bread from becoming dry, and to give +it a sweet and nutty Flavor. It ensures shorter and sounder +Fermentation. + +BREAD made with it is easily digested, makes larger loaves, golden +tinged crust, general satisfaction to the Consumer and profit to the +Baker. + + + AGENTS, + + FLETCHER Mnf'g. Co. + 440 & 442 Yonge St, + Toronto. + + + + +FLETCHER MNF'G. CO. + +TORONTO + +CANADIAN AGENTS FOR + +THE CELEBRATED XXXX BRAND OF GLUCOSE + +Guaranteed Equal, if not Superior, to any on the Market. + + +Its uniform high quality, good color and great specific gravity, has +created for it such a reputation that orders could not be filled, this +season, as fast as required; is now largely used by the best wholesale +and retail confectioners of Canada. With our repeat orders we have some +very flattering testimonials as to its high quality. Our Prices are +Right. The goods when once tried need no other recommendation. + +Sold in barrels, half, quarters and pails. + +Samples and prices on application. + + + FLETCHER MNF'G. CO. + Toronto. + + + + +OUR LEADING SPECIALTY is the manufacture of Soda Fountains and +apparatus. We make both counter and wall fountains. + +We make liberal allowances for old apparatus. + +EASY TERMS OF PAYMENT. + + +[Illustration: THE POLAR "D." + +Fig. 260 a. + + Fletcher + Mnf'g. Co. + 440 & 442 Yonge + St., Toronto. + +OUR POLAR. D. SODA FOUNTAIN WITH OUR NEW PNEUMATIC SYRUP JAR.] + + + + +Transcriber's Note + +Misspelled words have been corrected. Punctuation in this book is +somewhat erratic; in general, this has not been altered from the +original. However, when punctuation clearly follows a specific pattern, +punctuation has been standardized. + +In the recipe for ACID DROPS AND TABLETS, the original wording says to +"add the acid which has been finally powdered." Since this seems like a +typo, it has been changed to "finely powdered." + +In the table of COMPOSITION CLEAR TOY MOULDS, the ones digit of the "No. +per lb." is unreadable for items 34 (Harp), 35 (Fireman), and 46 +(Scissors). The numbers listed in that column for those items are +guesses. + +In the recipe for TAR COUGH DROPS, the tar referred to is probably +pine tar. + + + + + +End of the Project Gutenberg EBook of The Candy Maker's Guide, by +Fletcher Manufacturing Company + +*** END OF THIS PROJECT GUTENBERG EBOOK THE CANDY MAKER'S GUIDE *** + +***** This file should be named 30293.txt or 30293.zip ***** +This and all associated files of various formats will be found in: + https://www.gutenberg.org/3/0/2/9/30293/ + +Produced by Meredith Bach, Rose Acquavella, and the Online +Distributed Proofreading Team at https://www.pgdp.net. 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