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diff --git a/37073-8.txt b/37073-8.txt new file mode 100644 index 0000000..da3c8c9 --- /dev/null +++ b/37073-8.txt @@ -0,0 +1,2932 @@ +Project Gutenberg's Frye's Practical Candy Maker, by George V. Frye + +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: Frye's Practical Candy Maker + Comprising Practical Receipts for the Manufacture of Fine + "Hand-Made" Candies + +Author: George V. Frye + +Release Date: August 14, 2011 [EBook #37073] + +Language: English + +Character set encoding: ISO-8859-1 + +*** START OF THIS PROJECT GUTENBERG EBOOK FRYE'S PRACTICAL CANDY MAKER *** + + + + +Produced by David E. Brown and The Online Distributed +Proofreading Team at https://www.pgdp.net (This file was +produced from images generously made available by The +Internet Archive) + + + + + + + + + + FRYE'S + + PRACTICAL + + CANDY MAKER + + COMPRISING PRACTICAL RECEIPTS + + FOR THE MANUFACTURE OF + + Fine "Hand-Made" Candies, + + ESPECIALLY ADAPTED FOR + + FINE RETAIL TRADE. + + BY G. V. FRYE, + PRACTICAL CANDY MAKER, + CHICAGO, ILL. + + + + + Entered according to Act of Congress in the year 1884, by G. V. + FRYE, in the Office of the Librarian of Congress, at Washington. + Rights of Translation reserved. + + COPY-RIGHT SECURED. + + I authorize any lawyer, or other person, in the United States, to + notify me should any one attempt to reprint the foregoing receipts. + I will pay them, and all infringments will be prosecuted to the full + extent of the law. + + G. V. FRYE + + PRESS OF E. J. DECKER, CHICAGO. + + + + +PREFACE. + + +It is not my intention in presenting this volume to the trade to write a +long, dry dissertation on Confectionery, but to give plain practical +receipts for the manufacture of fine Hand-made Counter Goods, and as I +make no pretensions to literary merit, I hope to disarm criticism. + +The work is the fruit of years of personal experience in the manufacture +of fine candies, and though containing much, it does not pretend to +teach all that a candy-maker should know; that must be learned by years +of practice. Although not perfect, confectioners will find this little +volume a useful one, if not invaluable. Its utility even to those who +are skilled in the art of candy making appears to the writer to be +great. But it is more especially designed for confectioners whose +business does not justify their securing the services of skilled +workmen. Many confectioners would be glad to exhibit to their customers +a fine display of choice hand-made candies, knowing that by so doing +they would soon increase their trade, but the wages of a good workman, +in this line, are high, and he can not afford to keep one. The prices +asked for the goods, by those that will wholesale them, make them too +expensive to be practical, and at the same time the goods do not ship in +good order, even if he had a favorable opportunity of buying them, so he +is obliged to handle a line of cheap goods, which seldom give any +satisfaction, or at least, do not create a desire for candies from his +place; hence, his trade, or what should be his trade, is swallowed up by +those whose goods are fresh and tempting. To such, the importance of +this little volume, ready at call, to assist the confectioner in making +a fine line of counter goods, is too plain to require discussion. + +In conclusion, I earnestly hope these practical receipts will be an +acceptable offering to a very large number of confectioners, whose +prosperity I would promote. To them it is commended with the respects of +the author. + + G. V. FRYE. + + + + +CONTENTS. + + +SUGAR. PAGE + + How to Select, 9 + Facts for the Workman, 9-10 + Degrees of Boiling, either with Thermometer, + Saccharometer, or Water Cook, 11-13 + + +COLORS. + + Kinds to Use, and How to Make, 14-16 + + +STICK CANDY. + + Peppermint, 17 + Lemon, 19 + Wintergreen, 19 + Cinnamon, 19 + Sassafras, 19 + Cloves, 19 + + +FRUIT ROCK. + + Strawberry, 20-21 + Lemon Slices, 22 + Checkerboard, 22-23 + Lettered Candy, 23 + + +COUGH, AND OTHER DROPS. + + Lemon, or Sour, 24 + Mint, "New" and "Old Style," 24-25 + Malt, 25 + Lime Juice, 25 + Wild Cherry, 26 + Hoarhound, 26 + Boneset, 27 + Iceland Moss, 27 + Flaxseed, 27 + Eng. Barley Sugar, 27 + Tar, 28 + Fruit, In Five Flavors, 28-29 + + +TAFFIES. + + Vanilla, 30 + Pine Apple, 30 + Lemon, 31 + Chocolate, 31 + Cocoanut, 31 + Molasses, "Old" and "New Style," 31-32 + + +TAFFIES, (EXTRA FINE). + + Hickory Nut, 33 + Walnut, 33 + Cocoanut, 33 + Brazil, 34 + + +BAR CANDIES. + + Brown Almond, 35 + Blanched Almond, 35 + Peanut, 36 + Sliced Cocoanut, 36 + Brazil, 36 + English Walnut, 36 + Fruit, 36 + Molasses Sliced Cocoanut, 37 + Black Walnut, 37-38 + + +CARAMELS. + + Vanilla, No. 1, 39 + " No. 2, 40 + Maple, 40 + Strawberry, 40 + Cocoanut, 40 + Honey, 41 + Pulled, 41 + Chocolate, Plain, 41 + Chocolate, Cream, 42 + Vanilla, Opera, 42 + Maple, Opera, 43 + Chocolate, " 43 + Nut, 43 + + +BUTTER CUPS. + + Butter, 44 + Hickory Nut, 44-45 + Nectar, 46 + Walnut, 46 + Cocoanut, 46 + Chocolate, 46 + Lemon, or Sour, 47 + Fruit, 47 + + +COCOANUT GOODS. + + Cocoanut Bar, White, 48 + " " Red, 48 + " " Yellow, 48 + Vanilla Cocoanut Paste, 49 + Strawberry " " 49 + Maple " " 49 + Chocolate " " 49 + White Cocoanut Cakes, 49 + Molasses " " 50 + Cocoanut Potatoes, 50 + " Biscuits, 51 + " Jap, 51 + Molasses Cocoanut Jap, 52 + Spanish Cocoanut Kisses, 52 + + +ALMOND GOODS. + + Almond Paste, 53 + " Gems, 53 + Cream Almonds, 54 + Burnt " 55 + Salted " 56 + Almond Nougat, 56-57 + + +MISCELLANEOUS GOODS. + + Fruit Cake, 58 + Nut " 58 + Cream Peppermints, 58 + " Wintergreens, 59 + Small Mint Drops, 59 + Molasses Mint Drops, 59 + Mint Cakes, 60 + " Kisses, 60 + Lemon Cakes, 60 + Boston Chips, 60 + Flake Candies, 61 + Strings of Comfort, 61 + Pan Creams, 62 + Butter Scotch, 62 + Maple Cream for Counter, 62 + Cream Bars, or Baby Cream, 63 + Fig Bar, 64 + Fig Paste, 64 + Jelly Gum Drops, Lemon, 65 + " " Rose, 65 + A. B. Gum Drops, "Old Style," 65 + Cordial Drops, 66 + Marshmallow Drops, 66 + Glace Nuts and Fruits, 67-68 + + +CREAM GOODS. + + Cream, or Fondant, 69 + Fondant for Dipping, 69 + How to Flavor and Color Cream, 70 + Syrup for Crystallizing, 70 + Casting In Starch, 71 + Maple Fondant, 72 + Dipped Bonbons, 72 + Cordials Dipped, 73 + Dipped Maple Bonbons, 73 + Chocolate Bonbons, 74 + Conserve " 74 + Dipped Jelly Gums, 75 + Cocoanut Marshmallow Bonbons, 75 + Fruit Icings, 76 + Almond Icings, 76 + Hickory Nut Icings, 77 + Fruit Nougat, 77 + Cream Walnuts, 78 + " Dates, 78 + " Cherries and Raisins, 79 + Cream Bonbons, 79 + Jelly Cream Bonbons, 79 + Conserve Bonbons, 80 + " Icings, 80 + Log Icings, 81 + Acorn Bonbons, 82 + Fig Creams, 82 + Jelly Rolls, 83 + Almond Confits, 83 + Crab Apples, 83 + Pine Apple Creams, 84 + + +CHOCOLATE WORK. + + How to make Chocolate Cream Drops, 85 + To make Sweet Chocolate from Plain, 86 + Pralines or Fancy Chocolates, 87 + Varnish for Chocolate Work, 88 + Apple Jelly, 88 + Apricot " 89 + Preserving Fruits, 89 + Glazed Fruits, 90 + Brandied Cherries, 90 + +SYRUPS FOR THE SODA WATER FOUNTAIN. + + Simple Syrup, 91 + Vanilla, 92 + Chocolate, 92 + Coffee, 93 + Lemon, 93 + Orange, 94 + Strawberry, 94 + Raspberry, 94 + Blackberry, 94 + Pine Apple, 94 + Cherry, 94 + Peach and Apricot, 94 + Nectar, 95 + Catawba, 95 + Orgeat, or Almond, 95 + Ginger, 96 + Cream, 96 + Sherbert, 96 + Sarsaparilla, 96 + Cayenne, 96 + Cinnamon, 96 + Maple, 96 + + + + +SUGAR. + + +In selecting Sugar the confectioner must bear in mind that it is the +foundation of all confectionery, and he can not expect to manufacture +first-class goods except from first-class material; hence, select only +Sugar that is perfectly dry and of uniform quality, and in white, hard, +sparkling crystals; only such Sugar will give satisfaction. + +In addition to selecting Sugar, particular attention must be paid to the +changes that Sugar undergoes in passing from one degree to another while +cooking, and also its action when united with such ingredients as cream +of tartar, glucose, molasses, nuts, fruits, etc. This must be done if +one expects to be a proficient workman in the art of making fine +candies. + + +FACTS FOR THE WORKMAN. + +To have the following receipts produce the results desired certain +conditions are imposed on the workman. In the first place, the best of +Confectioner's Sugar must be used. Second, one quart of water to each +six pounds of sugar, unless more than eighteen pounds is used, in which +case, add only one pint of water to each additional six pounds. Third, +the amount of cream of tartar or glucose mentioned in each receipt. +Fourth, that all goods are to be cooked over a rapid fire unless +otherwise ordered. To show the importance of this I will illustrate: In +several places I have said "cook the sugar until it begins to turn +yellow or about 330° by the thermometer." Now, if the best sugar, right +amount of cream of tartar and water, and the batch is boiled over a +rapid fire, it will not vary but a degree or so from turning at 330°, +but if a lower grade of sugar is used, more cream of tartar, more water, +and the batch is boiled over a slow fire, the sugar will turn probably +before the batch reaches 300°, and the goods when made would soon become +sticky and unfit for the counter. There are often times when a poorer +grade of sugar must be worked and there is no reason why poor goods +should be made from it, but good judgment is necessary. If the sugar is +damp, use only water enough to dissolve it, use less cream of tartar and +cook over a very rapid fire; yet, such sugar can not be used for +first-class goods, and should not be used at all unless the best can not +be procured. + +In flavoring candies never use ether flavors, only pure fruit extracts +and oils. + +Put all hard sugar goods, as soon as made, into air tight tin boxes, so +they are not exposed to the atmosphere until needed for the counter. + +In coloring the cheaper grades of hard candies, always make decided +colors, but in the finer hard goods and cream work make only delicate +shades. + +Always dissolve cream of tartar in a small quantity of water before +adding it to the batch. + + +DEGREES OF BOILING SUGAR. + +THREAD. + +The first degree found in boiling Sugar is called the Thread. The manner +of ascertaining this is: having placed the batch on the furnace, which +for example we will call six pounds of sugar and one quart of water, +stir with a wooden spatula or skimming ladle until dissolved, having +boiled a short time, raise the skimmer from the batch, pass the fore +finger of the left hand across it, retaining on the end of the finger +some of the syrup; now place the end of the finger on the thumb, and +separate them, if a thread is formed between them, which breaks and +settles on the thumb, the degree is reached. By the thermometer this +degree is 220, by saccharometer 33°. + + +PEARL. + +The next degree is the Pearl, and is indicated by trying as before, and +if able to separate finger and thumb to fullest extent, the degree is +reached. The thermometer will show at this degree, 226°, saccharometer, +37°. + +BLOW. + +Continue the boiling, and raising the skimmer, blow through it, if small +air bubbles appear on opposite side, the blow is reached, and the +thermometer will show 230°, saccharometer, 40°. + +FEATHER. + +Proceed with the boiling a few minutes, raise the skimmer and blow +through it as before, if a greater number of air bubbles appear the +degree is reached. The thermometer will indicate 236°, saccharometer, +42°. + +SOFT BALL. + +The next degree is the Soft Ball, and is determined in the following +manner: Place a measure of cold water near the furnace, and after +inserting the right hand in the water reach in the batch with two fore +fingers and bring out a small portion of syrup, immediately putting your +hand back in the water, and if you can work the syrup into a soft ball +in the water it has reached that degree. The thermometer showing 240°, +saccharometer, 44°. + +HARD BALL. + +In a short time try as before, and if you can form the syrup into a hard +ball that will stick to the teeth, when bitten, the degree is reached. +The thermometer showing 248°, the saccharometer after this degree ceases +to indicate correctly. + +SOFT CRACK. + +The next degree reached, after continuing the boiling for a short time, +is the Soft Crack. Try in the water, as before, and if the syrup cracks +when pressed by the finger and thumb, but on holding a moment, forms +into a hard ball again, it is the degree sought. The thermometer shows +this degree to be 252°. + +CRACK. + +Test as before, and if the syrup cracks easily and will not form a ball, +it has reached the crack. The thermometer marks this degree 260. + +HARD CRACK. + +The next degree we use, is when after being tested as before, it cracks +like egg shells, and will eat up readily. The thermometer shows at this +degree 290°. + +The degrees higher than the Hard Crack or 290° are used only for such +goods as machine drops, stick candies, etc., and will be explained as we +proceed. + + + + +COLORS. + + +In choosing Colors for candy, certain qualifications are necessary. +First, they must not fade or change when exposed to the light. Second, +they must not be easily affected by acids or alkalies; hence, it has +been difficult to produce colors that are reasonably permanent and at +the same time harmless. Yet the following will be found as near perfect +as any yet produced. + + +RED, COCHINEAL COLOR. + +Put on the fire, in a copper basin, two quarts of water; when it comes +to a boil, add one fourth of a pound powdered Alum; then the same amount +of powdered Cochineal; next, the same quantity of Salts of Tartar; let +it boil a minute, stirring all the time, then set off the fire, and stir +in six ounces Cream of Tartar; place again on the fire, and boil about +five minutes; then strain through a fine sieve; when cool enough, put +into a glass jar. Do not cover it, as it keeps much better when open to +the air. + + +CARMINE. + +Take a three or four ounce bottle, fill half full of best No. 40 +Carmine, and add Ammonia sufficient to fill the bottle; shake well, and +it is ready for use. + + +YELLOW, SAFFRON COLOR. + +Put into a basin one pint of water, add to it two ounces of Spanish +Saffron, twelve ounces of Sugar, and one ounce of powdered Alum, boil +these together for eight or ten minutes, then strain through a damp +flannel bag; when cold add to it one gill of Spirits of Wine, and bottle +for use. + + +ANOTHER YELLOW. + +This is made in the same way as the above, except use Fustic, instead of +Saffron, and one quart of water; it comes cheaper, but when used with +powdered sugar often turns brown, as much of the powdered sugar contains +traces of iron, being ground in iron mills; but used with other goods it +produces a bright yellow. + + +ORANGE. + +This is made by adding red color to the yellow, and is done, as you need +it, by simply coloring, whatever you want orange, a bright yellow, then +add to it a few drops of red. + + +GREEN. + +Take one peck of fresh Spinach, rub it to a pulp in a mortar, squeeze +from it all juice possible, and put it in a basin on the fire, and it +will soon curdle, as milk does when sour; immediately set off and strain +through a fine sieve; take the curd and add to it its bulk in powdered +Sugar, a few drops of Spirits of Wine, and what powdered Alum you can +hold on the point of a pen knife; bottle for use. Another nice green can +be made by adding to the second formula given for making yellow, a +sufficient quantity of Indigo to make it the shade desired. + + +BLUE. + +Powder one-half ounce of Indigo, add to it enough Simple Syrup to make +it the consistency of cream, and one-half ounce Spirits of Wine. + + +BURNT SUGAR COLOR. + +Take any quantity of scrap, dissolve and strain them, set on the fire +and cook until it begins to burn; now deaden the fire a little and let +burn slowly until very black, and the syrup, when raising the spatula, +does not run off freely; then add, very slowly, two gallons of boiling +water to each ten pounds of syrup, cooked by means of a long handled +dipper, pouring a stream no larger than a straw at first, when all is +added; let boil a few moments, then put into a crock for use. + + + + +STICK CANDIES. + + +As this line of goods are sold so cheap, the manufacturer of it is +almost entirely confined to the wholesale factory, the retailer +preferring to buy rather than to make it; yet, for those who may wish to +make their own, below will be found a formula which will make +first-class goods, but it must be remembered that considerable practice +and good taste is necessary to make nice stick candy. + + +PEPPERMINT STICK. + +Twelve pounds of sugar, two quarts of water, stir until dissolved, then +add one full teaspoon of cream of tartar, (or if you wish to use +glucose, add three pounds of same, do this when you are weighing your +sugar, by hollowing out a place in the center of the sugar and pouring +in the glucose). Now put on the steamer and let it remain until the +batch begins to cook, then remove; in this way all the grains of sugar +adhereing to the sides of the basin are washed down; however, if any +should remain they must be removed with a damp sponge or cloth, as +otherwise they might grain your batch. Now cook till the sugar just +begins to turn yellow, then remove at once and pour out on a greased +slab, or if boiling by a thermometer, remove batch at about 330°. Now +throw in the edges of the batch and fold all together, take about two +pounds of the batch while it is still hot, and add to it red color, and +work it in with your hands or a batch knife, then place it on the +spinning table before the heater, to keep it warm. Now place the batch +on the hook, and flavor with peppermint oil, and pull perfectly white, +then form it into a roll; take about one-half of the red piece and pull +it into a wide strip just long enough to reach lengthwise across the +batch, then spin out the remainder of the red into six small strips, and +place them in same manner on batch, about one inch apart; then taking +hold of one end of the batch with right hand, hold it up, letting it +form itself into the shape of a wine bottle; now roll it before the +heater until it is warm enough to spin out nicely, and while one person +keeps the batch in shape, let another spin it out, rolling it as he does +so; when of the length desired break it off by suddenly striking it with +the edge of the hand, or cutting with the shears, and have a third party +roll until cold, then cut the sticks in lengths wanted, by means of the +candy shears. + + +LEMON STICK. + +Prepare and cook same as peppermint; leave the batch clear, and flavor +with Lemon Oil on the slab before throwing it together; then takeing +about, or a little more than half the quantity that you colored red for +mint, pull white on the hook; form this into strips on the batch, as you +did in mint, then spin out somewhat smaller, as the candy being clear +will weigh heavier. + + +WINTERGREEN STICK. + +Same as before, except when it begins to boil, color red in the basin; +when poured out on the slab and cooled enough to pull, reserve about one +pound of the clear red for the stripes; then having pulled the remainder +a nice pink shade, form the clear red piece into three stripes, of even +size, and place them on the batch about three inches apart, and proceed +as before. + + +CINNAMON STICK. + +Same as peppermint, except put three red stripes, as in wintergreen. + + +SASSAFRAS STICK. + +Pulled white, with two red and one yellow stripe, the yellow being +between the red. + + +CLOVE STICK. + +Clear, with three white stripes of even size. + + + + +FRUIT ROCK. + +These goods require a great deal of practice, and a new beginner will +waste considerable sugar before he can accomplish it in first-class +style. I shall explain a few kinds, and by the time you can make these +nicely you will be able to make any design you may wish. + + +STRAWBERRY ROCK. + +Boil any amount of sugar, treat in the same manner as for stick candy; +when done pour out almost two-thirds of batch on the slab, and color the +rest red in the basin, and place again on the furnace, stirring the +color into the batch, then pour out. Now take a small piece of the first +poured out, say three-fourths of a pound, and color green and place it +before the heater. Now pull the remaining perfectly white; take about +one pound of this and form into a roll, about four or five inches in +length, then wrap around this about one-third of your red batch. Now +spin this out about five feet in length, and cut it into fifteen pieces +about four inches in length. Now put five of these together, then four +on top of these, then three, then two and one, forming a triangle. Now +form your green into a very thin, wide strip about twelve inches in +length; cut in three equal pieces, lay two of these flat on the table +and stand the third one in the middle. Now place a block of white on +either side of the perpendicular piece, forming a square of the whole; +place this on the base of the triangle already formed. Now wrap all the +white remaining around the whole, then forming the red into a thin sheet +wrap around the white and spin out as stick candy, when cold cut into +small cuts, by holding a stick in the left hand, letting it rest on an +iron bar and cutting with a knife in the right. + + +LEMON SLICES. + +Having cooked your batch same as last, pour all out on the slab and +color one-fourth yellow; pull another one-fourth white, take of the +white just pulled one-half pound and roll all the clear around it in +such a way as the white will be in the center, then cut this into two +pieces, one being somewhat larger than the other; take the larger one, +spin it out into a strip about three feet in length, and cut into six +sticks of even length; place two of these together and third one on top, +forming a triangle; do the same with the other three, cut a small piece +from the pulled piece left and form it into two thin sheets and cover +two sides of the two triangles; pull out the remaining clear piece same +as the other and form two more triangles; then place the two triangles +covered white opposite each other, then the two other ones opposite, the +sharp edges of all meeting in the center. Now wrap the white remaining +around this, then the yellow, and spin out as before. + + +CHECKERBOARD. + +Having poured the batch on the slab, color one-third of it chocolate; +this is done by kneeding into the batch about one and one-half ounces of +melted chocolate to each pound. Now leave another one-third of the batch +clear and pull the remaining third, reserving from it before pulling, +one and one-half pounds; form the clear into a square, also the +chocolate and place both together, then pull it out eight feet in +length, keeping the strips square. Now cut into sixteen pieces of six +inches each and build into a square block, the chocolate on the clear, +the clear on the chocolate, then wrap the white around it and spin out +the small clear piece into very small strips and place them on the batch +about one inch apart, proceed to spin out as before. + + +LETTERED CANDY. + +This is made in the same manner as the Fruit Rock, and simply requires +good taste and practice. + + + + +DROPS. + + +LEMON OR SOUR DROPS. + +Cook your batch the same as for Lemon Stick, about twelve pounds, pour +it out on the slab, fill an ordinary glass half full of tartaric acid, +add a little water, and work it into a paste; scatter this over the +batch, also a few drops of lemon oil. Now throw the batch together, and +with the batch knife work the acid through the batch; when cold enough +run through the drop machine, any design desired; remember the acid and +flavor must be worked in while the batch is still hot. The old way of +using the acid, dry, does not make as nice drop as the paste. + + +MINT DROPS. + +Take twelve pounds of sugar, treat it in the same manner as you would +for Mint Stick. Color about two pounds red, for the stripes, pull the +rest white, form it into a roll and place fine red stripes around the +batch, about one inch apart; spin out as stick candy, but do not roll +it, as the stripes should remain straight; run through a sour drop +cutter. + + +"OLD STYLE" MINT DROPS. + +Cook any number of pounds of clear scraps, as high as possible without +burning; use no cream of tartar or glucose; pour on the slab and flavor +with mint oil before throwing together, pull a small piece of the batch +as white as possible, and form it into stripes about one inch apart, +around the batch, and run through a drop machine. + + +MALT DROPS. + +Twelve pounds of Sugar, small spoon of cream tartar or two pounds of +glucose, and cook until sugar begins to turn, or about 330° by the +thermometer, if using cream of tartar; if glucose, the sugar will turn +sooner. Now add about one pint extract of Malt, slowly; this should be +warm before adding, stir until batch is ready to pour on the slab, which +will require a few moments, as the Malt reduces the batch; be very +careful and not let it scorch or burn, as that will destroy the fine +flavor of the Malt; run through a drop machine, any design wished. + + +LIME JUICE DROPS. + +Twelve pounds of Sugar, small spoon of cream of tartar, or three pounds +of glucose; cook until sugar is just on the point of turning yellow, +keeping the sides of the basin well washed down; pour out at once on +oiled or greased slab, add to batch about one-half as much tartaric +acid as for Lemon Drops; form the acid into a paste by adding to it a +few drops of Lime Juice, work it into the batch, in the same way as for +lemon, together with half a teaspoon green color, and a few drops of Oil +of Lime; then run through a drop machine, forming a thin round, or +square drop. + + +WILD CHERRY DROPS. + +Twelve pounds of Sugar, small spoon of cream of tartar, or three pounds +of glucose; when it boils add a few drops of red color, just enough to +tint the batch, then cook to a very Hard Crack, or 300° or 310°. Set off +and stir in a tablespoon of extract of Wild Cherry and pour out on a +greased slab between iron bars. Make the batch cover a space at least +three feet square; as soon as it cools a little, run over it with a +caramel marker, both ways; this must be done quickly or the batch will +get too cold to mark. + + +HOARHOUND DROPS. + +Boil in three quarts of water for five or ten minutes about five ounces +of Hoarhound, then strain through a fine sieve. Take this liquor and add +to it twelve pounds of Sugar and a small spoon of cream of tartar, or +two pounds of glucose, and cook to a Hard Crack, or 290° or 300°. Then +pour out and run through a machine, or mark with a caramel marker, as +Wild Cherry. All or part clear scraps can be used instead of sugar, in +which case use no cream of tartar or glucose. + + +BONESET DROPS. + +Same as Hoarhound, except make a liquor of Boneset instead of Hoarhound. + + +ICELAND MOSS DROPS. + +Boil five ounces of Iceland Moss in three quarts of water for ten +minutes; strain and add to liquor twelve pounds of Sugar, small spoon +cream of tartar, or two pounds glucose; when it comes to a boil color a +deep red; cook to same degree as Hoarhound, flavor with a few drops Oil +Anise and pour on slab between iron bars and mark with caramel marker. + + +FLAX SEED DROPS. + +Six pounds of Sugar, one quart of water, small spoon of cream of tartar, +or one or two pounds of glucose; cook to a Hard Crack, then stir in +three ounces of whole or powdered Flax-seeds and let cook a few moments; +pour out and either mark into squares with caramel marker, or run +through a drop machine. + + +ENGLISH BARLEY SUGAR DROPS. + +Six pounds of Sugar, small spoon cream of tartar, or one pound of +glucose; cook to a Hard Crack, or 290°. Stir in four ounces butter and +a few drops of Lemon Oil, then pour out and mark as Iceland Moss, etc. + + +TAR DROPS. + +Six pounds of Sugar, small spoon of cream of tartar, or two pounds of +glucose; cook to a Hard Crack, or 290°. Pour out on a well greased slab +and add about a small spoon of Pine Tar; then with a batch knife work it +through the batch, and run through a drop machine. + + +FRUIT DROPS, FIVE FLAVORS. + +Twenty pounds of Sugar, three quarts of water, a heaping teaspoon of +cream of tartar, or sixteen pounds of Sugar and four pounds of glucose; +cook till the Sugar begins to turn yellow, then pour out at once; to one +fourth of the batch add two or three drops of red color, just enough to +make it a bright pink, then two full teaspoons of tartaric acid paste, +and a few drops of Nectar; to another fourth of the batch add sufficient +red color to make it a deep red, the same quantity of acid paste, and a +few drops of Strawberry flavor; to the remaining half of the batch add +as much acid as was given to the other two and a few drops of Lemon Oil; +run these through a drop machine, forming round drops. Now cook ten +pounds of Sugar in the same manner, color one-half of it Orange shade +and flavor, add acid paste as before, the other half color green, and +flavor Lime Juice; run through the same set of rolls. + + + + +TAFFIES. + + +VANILLA TAFFY. + +Six pounds of Sugar, small spoon of cream of tartar or two pounds of +glucose; cook just to the Crack, or 252°, add to it while cooking one +Vanilla Bean, split in two; when poured on the slab remove the bean, and +when cold enough, pull perfectly white; remove from the hook and pull +into long strips, then cut into pieces three or four inches in length, +and wrap in wax paper. If brittle taffy is wanted, cook this same batch +to the Hard Crack, or 290°; form it into a large cake, which may be +broken with a hammer as sold. If flavoring with the extract instead of +the bean, do so while pulling on the hook. + + +PINE APPLE TAFFY. + +Cook same as Vanilla, except add no flavor in basin, and let the batch +reach the Hard Crack degree, then pour out two-thirds of the batch; +color the rest in the basin a bright red, pull the first poured out, +white, and flavor Pine Apple; form it into a cake, and having spread the +red pieces out into a sheet, cover it over the white. + + +LEMON TAFFY. + +Same as Vanilla; color yellow in the basin before pouring out, then +flavor Lemon on the hook. + + +CHOCOLATE TAFFY. + +Same as Vanilla; when on the slab add to the batch six ounces melted +Chocolate, work it into the batch with a batch knife. + + +COCOANUT TAFFY. + +Six pounds of Sugar, small spoon of cream of tartar, or three pounds of +glucose; cook to the Hard Crack, then add three grated Cocoanuts; stir +until the batch reaches the Soft Crack; pour out at once; when +sufficiently cold, pull white on the hook, and run out into strips; cut +into pieces, any length desired, and wrap in wax paper. + + +"OLD STYLE" MOLASSES. + +Five pounds of Sugar and one gallon of N. O. Molasses; put on the fire +and cook to a Hard Ball, then add two pounds of sweet butter, and +continue the cooking until the batch just reaches the Soft Crack, or +252°, if in winter; if in summer, cook to the Crack, or 260°; pour out +on a greased slab, and pull to a bright golden color; form into strips, +and cut into bars four or five inches in length; wrap in wax paper. + + +ANOTHER MOLASSES TAFFY. + +Three pounds of Sugar, three pounds of glucose, and one quart of +Molasses; cook to the Soft Crack; set off and stir into the batch one +teaspoon of saleratus; pour on a slab, and when nearly cold pull and +flavor on the hook, either with a few drops of Lemon Oil, Bitter Almond +Oil, or Extract of Mace; run out into bars as before. + + + + +TAFFIES, (Extra Fine). + + +HICKORY-NUT TAFFY. + +Six pounds of Sugar, and just enough Molasses to color; a small spoon of +cream of tartar, or four pounds of Sugar and two of glucose; cook to the +Hard Crack; pour out on a greased slab, and before throwing together, +scatter over it about two pounds of chopped up Hickory-nuts; work the +nuts into the batch, then run it through a flake machine, about two +inches wide, and mark with a caramel marker into sticks. These are very +nice goods for fancy boxes. + + +WALNUT TAFFY. + +Same as Hickory Nut, with the exception of the nuts. + + +COCOANUT TAFFY. + +Same as others, except add three grated Cocoanuts, when batch has +reached the Hard Crack, and stir until the batch again reaches the same +degree; run through the flake machine, as wide as the machine will +admit, then mark with a caramel marker, diagonally, two ways, forming +diamonds. These are very handsome. + + +BRAZIL-NUT TAFFY. + +Same as Walnut or Hickory-nut; but use no molasses, and when done, set +off and stir in one teaspoon saleratus; mark into sticks. + + + + +BAR CANDIES. + + +BROWN ALMOND BAR. + +Ten pounds of Sugar, large spoon of cream of tartar, and when it begins +to boil, add six pounds of Almond Nuts, after having picked out all +shells and dusted the nuts thoroughly; stir slowly, keeping the sides of +the basin well washed, until nuts are as brown as wished, and slide off +the spatula easily when raised up; pour out between iron bars, about one +inch thick; when cold enough not to run, cut into bars with batch knife +and a mallet. + + +BROWN ALMOND BAR, (With Glucose). + +Six pounds of Sugar, four pounds of glucose; cook to the Hard Crack, +then add six pounds of Almond Nuts; stir until the nuts cease cracking, +and it is done; pour out as before. + + +BLANCHED ALMOND BAR. + +Same as Brown Almond, except blanch the Almonds; this should be done +sometime before making the bar, so the nuts will be dry. + + +PEA-NUT BAR. + +Same as Almond Bar, except use ten pounds of Pea-nuts. + + +SLICED COCOANUT. + +Ten pounds of Sugar, large spoon of cream of tartar; cook to a Hard +Crack, or 290°, then add slowly, five sliced Cocoanuts; (after paring +the Cocoanuts, cut them into halves, then slice them with a spoke +shave); stir carefully, till nuts are as brown as desired, then pour out +between iron bars, same as other nut bars. If cooking with glucose, use +same quantity as for Almond Bar. + + +BRAZIL BAR. + +Ten pounds of Sugar, ordinary spoon of cream of tartar, or six pounds of +Sugar and four pounds of glucose; cook to a Hard Crack, or 290°, then +pour out one-half of the batch between iron bars, and scatter over this +five or six pounds of Brazil-nuts, after trimming all the dark skin off +them so that they are nice and white; now pour over the nuts the +remaining syrup, and cut into bars. + + +ENGLISH WALNUT BAR. + +Same as Brazil-nut Bar. + + +FRUIT CANDY. + +Six pounds of Sugar, one quart of water, a heaping spoon of cream of +tartar, or two pounds of glucose; cook to a Hard Crack; then add, +carefully, four pounds of fruit, such as Cherries, Figs, seeded Dates, +cut up Citron, blanched Almonds, Brazil-nuts, a few slices of Cocoanut, +or any other nice fruits or nuts; stir slowly, for a few minutes, until +the fruits slide off the spatula, freely; then pour out on a greased +slab between iron bars, and cut into bars as Nut Candy. + + +MOLASSES SLICED COCOANUT. + +Open, pare and slice, with a spoke shave, five fresh Cocoanuts; then +place on a slow fire, one quart best N. O. Molasses, and one-fourth +pound sweet Butter; when it boils add the Cocoanuts; stir all the time +over a very slow fire until it reaches the Soft Crack, in winter, or +Crack, in summer; pour out on a greased slab, and spread out thin with a +palette knife, then cut into such sized bars as wished; wrap in wax +paper in summer. + + +BLACK WALNUT CANDY. + +Six pounds of Sugar, one quart of water, small spoon of cream of tartar, +or one pound of glucose, and one-half pint N. O. Molasses; cook to a +Hard Crack, then add one-half pound sweet Butter, and stir until the +batch again reaches the Hard Crack; set off and stir in one teaspoon +saleratus; then pour out on a greased slab, and scatter over the batch +two pounds of picked-over Walnuts; fold up the batch and kneed the +Walnuts through it; then, when cold enough, form into a small square; +lay before the heater on the spinning table, and while one person keeps +it in shape, let another cut it into slices. Another way is to cook just +to the Soft Crack, and serve in the same manner as above, but wrap the +squares in wax paper. + + + + +CARAMELS. + + +These Caramel receipts are the _best in the world_, and the author +questions the ability of any one to produce a Caramel that will excell +them in any particular. After once making by either one of the following +formulas, no other will be used, as they are worth a dozen times the +price of this book, to any one wishing to give his trade a fine Caramel. + + +VANILLA CARAMELS, No. 1. + +Open eight cans of Condensed Milk, (Osprey Brand, is the best, +manufactured by Canfield Condensed Milk Co., Baltimore, Md.; when this +can not be procured, use Eagle Brand); empty cans into one gallon of +sweet Cream, and stir until all is of one consistency; reject all small +lumps that may be in the milk, as they will settle at the bottom, and +burn the batch; now add to the mixture twelve pounds of Sugar and six +pounds of glucose; put on the fire, and when it begins to boil, split +three Vanilla Beans to the stem, and scrape out the centers; tie the +beans together at one end, and add them, with the scrapings, to the +batch; cook over a slow fire, to a Soft Crack, stirring all the time; +pour out and remove the beans. In case the extract of Vanilla is used, +add it just before pouring out on the slab. + + +VANILLA CARAMELS, No. 2. + +Twelve pounds of Sugar, six quarts of good Cream, two Vanilla Beans, and +one pound of sweet Butter; cook over a rapid fire to a good Crack; put +the Sugar, two quarts of the cream and the beans on the fire; when it +boils, add two quarts more of the cream; when it again reaches a boil, +add the remaining two quarts; then, as it again comes to a boil, add two +heaping spoons of cream of tartar. + + +MAPLE CARAMELS. + +Use six pounds of A Sugar, six pounds of Maple Sugar, and six pounds of +glucose; then proceed as for Vanilla, with the exception of the flavor. + + +STRAWBERRY CARAMELS. + +Same as Vanilla No. 2; color red in the basin, and flavor before pouring +out, with the extract of Strawberry. + + +COCOANUT CARAMELS. + +Same as Vanilla; if cooking according to Vanilla No. 1, (as I always +recommend,) add three grated Cocoanuts, when the batch has reached the +Hard Ball. If by Vanilla No. 2, add the Cocoanuts at first, with the +sugar and cream, using a little more cream of tartar than for Vanilla. + + +HONEY CARAMELS. + +Same as Vanilla, except use six pounds of Sugar, six of Honey, and six +of glucose. + + +PULLED CARAMELS. + +Cook six pounds of Sugar and six pounds of glucose with six quarts of +Cream and one-half pound of sweet butter to a Soft Crack; pour out on +the slab, and when nearly cold, place on the hook and pull as white as +possible, then form into a thin sheet on a slab and roll with a +rolling-pin until of even thickness; mark and cut as other Caramels. + + +CHOCOLATE CARAMELS. + +Use seven cans of Condensed Milk with one gallon of Cream; after mixing +it, reserve one quart and add to the rest twelve pounds of Sugar, six +pounds of glucose, and two Vanilla Beans; cook over a slow fire till +about half done; then set off; break up one and a fourth pounds of +Chocolate; put it into a basin with a little water; put on the fire, and +when hot, add the one quart of Cream, a little at a time, until the +Chocolate is dissolved; strain it into the batch; then set on the fire +again, and cook to a Soft Crack. + + +CHOCOLATE CREAM CARAMELS. + +Make a batch same as last, but only one-half the size; pour it out on +the slab very thin; prepare about six pounds of cream by working very +smooth, then with a rolling-pin roll it into a thin sheet, and spread it +over one-half the batch; fold the other half of the batch over this and +press it well down; mark with Caramel marker, and cut as other Caramels. + + +OPERA CARAMELS--VANILLA. + +Ten pounds of Sugar and one gallon of Cream, one Vanilla Bean split and +scraped as before, one full spoon of cream tartar--add this after the +batch has reached the boil; cook just to a Soft Ball, stirring all the +time; pour out on a damp slab, made so by sprinkling on a very little +water; when cold, cream it with a cream scraper, and after working it +perfectly smooth, form the whole into a sheet about one-half inch thick, +between iron bars and on wax paper; run the rolling-pin over it and mark +with Caramel marker; after it remains on the slab an hour or so, cut +into strips, three or four rows wide, and place in pans. + + +OPERA CARAMELS--MAPLE. + +Same as Vanilla, excepting use five pounds of Maple Sugar and five +pounds of A Sugar, and a very small spoon cream tartar. + + +OPERA CARAMELS--CHOCOLATE. + +Same as Vanilla, except reserve one quart of cream to dissolve one pound +of Chocolate; strain this into the batch when half done; cook to a Soft +Ball, and cream and shape as before. + + +NUT CARAMELS. + +Cook same as Vanilla No. 1; add four pounds of Nuts, either Black +Walnut, English Walnut, Hickory-nut or Brazil to the batch; when at a +hard ball, or when the batch is done, pour out one-half between iron +bars; scatter over it the Nuts, and cover them with what remains in the +basin. + + + + +BUTTER CUPS. + + +Ten pounds of Sugar, two quarts of water; when it boils add one-half +pint New Orleans Molasses and small spoon of cream tartar (or seven +pounds of Sugar and three of glucose); cook to 310°; then add one pound +of sweet Butter, and stir until dissolved; pour out on a greased slab; +before cooking the above, take about five pounds of Vanilla Cream, work +smooth and place before the heater on the spinning table; keep turning +it and working the heat into it until it is quite hot; now put the above +on the fire, and when poured out and cool as candy we intend to pull; +spread it out into a sheet about one inch thick, twelve or fourteen +inches wide, and sixteen in length; place the warm cream, having formed +it into a roll, on the center of the batch lengthwise; now fold the +covering over the cream making the edges meet; roll before the heater +until warm, sufficient to work nicely; then spin out as stick candy, and +mark with Caramel marker. + + +HICKORY-NUT CUPS. + +Chop fine one and one-half pounds of Hickory-nuts; place them on the +spinning table before the heater with four pounds of Cream; as the +Cream gets warm, work the nuts through it; when all are worked in, put +on ten pounds of Sugar and a small spoon of cream tartar; cook until +Sugar just begins to turn, or about 330° by the thermometer; then pour +out at once; when sufficiently cold, place on the hook and pull until it +has a white satin appearance; then remove from the hook and form into +shape as for Butter Cups; place the cream across the center and fold +over the batch, making the edges meet; then spin out as before. + +To make a center that will chew, cook two pounds of Sugar and three of +glucose to a hard ball; pour on the slab, and work into it one and +one-half pounds of chopped-up Hickory-nuts. One-fourth of a pound of +sweet Butter, and one Vanilla Bean may be added, while cooking, if +desired. A very nice center may be made by cooking one gallon best New +Orleans Molasses to a hard ball, over a slow fire; pour out on the slab, +and work in chopped-up Hickory-nuts, Walnuts, or Cream Nuts. Another +popular center is made by running through a Cocoanut grater a quantity +of fresh Figs, and then working into them powdered Sugar sufficient to +form a smooth paste. + + +NECTAR CUPS. + +Same as Hickory-nut Cups, except make a center of almond paste, colored +light green; when on the slab, add to the clear batch a few drops of red +color, some Nectar flavor, and fold all together, pull on the hook to a +bright pink, and finish as before. + + +WALNUT CUPS. + +Same as Hickory-nut Cups, with the exception of the Nuts. + + +COCOANUT CUPS. + +Prepare a center by cooking two pounds of Sugar and three of glucose to +a Crack, or 260°; add two grated Cocoanuts; stir a moment, and pour out +on the slab; fold up and keep warm at the heater; put on the fire ten +pounds of Sugar, small spoon of cream tartar, and cook until Sugar +begins to turn; then add one-fourth of a pint of New Orleans Molasses; +stir a moment, pour out and finish as before. You may use for center a +small batch of Japanese Cocoanut cooked to a ball. + + +CHOCOLATE CUPS. + +Use for a center five pounds of Vanilla Cream; cook a covering same as +for Hickory-nut Cups; when on the slab, pour over the batch +three-fourths of a pound melted Chocolate; fold together and work the +Chocolate thoroughly through the batch; finish as before. + + +LEMON OR SOUR CUPS. + +Make a center from five pounds of Sugar and a heaping spoon of cream +tartar, or three pounds of glucose and three of Sugar; cook to a Hard +Ball; when on the slab, add one-fourth of a tumbler of paste, made of +tartaric acid (same as Lemon Drops); prepare the covering same as +Hickory-nut Cups; color yellow; pull on the hook; flavor Oil Lemon and +finish as before. + + +FRUIT CUPS. + +Three pounds of Cream, two pounds of Fruits chopped up and mixed through +the cream; these fruits should be chopped up sometime before using, so +they may dry; prepare a covering as for Hickory-nut Cups, but do not +pull it; this allows the fruit to show through the covering, and looks +very handsome. + + + + +COCOANUT GOODS. + + +COCOANUT BAR, (WHITE). + +Seven pounds of Sugar, one quart of Water; when it comes to a boil add +six grated Cocoanuts, and stir until it reaches a good thread; set it +off on a barrel and add a drop or two of blueing; now with the spatula, +granulate the batch by working it on the sides of the basin, and +stirring the whole batch until it becomes white; then pour out on a +sugared slab; by this is meant, having arranged the iron bars to hold +the batch; sieve over the inclosed surface pulverized Sugar, also over +the tops of the bars; then turn the bars over carefully, so the sugared +edge will be on the inside of the enclosure. In this space having poured +the batch smooth it down with a palette knife, and let remain over night +if possible; then cut into bars; use no flavor. + + +COCOANUT BAR (RED). + +Same as White, except color Red in the basin before granulating it. + + +COCOANUT BAR (YELLOW). + +Same as White, except color Yellow in the basin. + + +VANILLA COCOANUT PASTE. + +Eight pounds of Sugar, two quarts of sweet Cream, one small spoon of +cream tartar, one Vanilla Bean, and three grated Cocoanuts; cook to a +soft ball, stirring all the time; pour out on a damp slab; when cold, +cream it and mould in deep pans; let it remain for twelve hours or so, +then cut into slices. + + +STRAWBERRY COCOANUT PASTE. + +Same as Vanilla, except when creamed, color it Pink and flavor +Strawberry. + + +MAPLE COCOANUT PASTE. + +Five pounds of Maple Sugar, three pounds of A Sugar, small spoon cream +tartar, and three grated Cocoanuts; proceed as for Vanilla. + + +CHOCOLATE COCOANUT PASTE. + +Dissolve eight ounces of Chocolate in one quart of Cream; add this to +eight pounds of Sugar, one quart of Cream, one Vanilla Bean, three +grated Cocoanuts, and a heaping spoon of cream tartar; cook to a soft +ball and finish as before. + + +WHITE COCOANUT CAKES. + +Cook five pounds of Sugar with five Cocoanuts, grated in long strips, to +a thread; set off the fire, and with the spatula granulate the batch +until the body of the Sugar becomes cloudy; then place the basin on a +barrel near the slab, having previously sugared the slab; take a +tablespoon, dip a quantity of the Cocoanut from the basin; then by means +of a stick, remove it from the spoon, dropping it on the slab; so +continue until all is formed into cakes, or a small quantity may be +reserved and colored red; then add a portion to each cake, placing it on +the tops. + + +MOLASSES COCOANUT CAKES. + +To five grated Cocoanuts, long cut, add one quart New Orleans Molasses; +cook to a Hard Ball, over a very slow fire, and proceed as for white +cakes, except drop them on a greased slab, and do not attempt to +granulate the batch. + + +COCOANUT POTATOES. + +Five pounds of Sugar, nearly a quart of water, small spoon of cream +tartar; cook to 275°; then set off, and stir in two grated Cocoanuts; +pour out on a damp slab and cream it; then roll out into a strip, one +inch in diameter, and cut into pieces weighing two ounces; form these in +the shape of potatoes, and roll them in ground cinnamon; then split some +blanched Almonds into four strips each and stick them into the +Potatoes, one at either end, and one on either side, resembling sprouts +on Potatoes. + + +COCOANUT BISCUIT. + +Take one and one-half pounds of powdered Sugar to each grated Cocoanut; +put it into an earthern vessel, and work to a paste with the hands; use +a little Orange Flower water, if desired; now, taking a tin tube, say +six inches in length, one and one-half inches in diameter, having a rod +with a head just fitting the tube; press the tube into the paste, having +it of even thickness in a pan; then force the paste from the tube with +the rod, forming a biscuit; when all are formed, take a fine, small +brush and dip it in burnt Sugar color, and daub a little on the top of +each biscuit, to give them the appearance of being browned in an oven; +now, wrap them in wax paper, twisting both ends as in French kisses. + + +JAPANESE COCOANUT. + +Five pounds of glucose, and two pounds of Sugar, one quart of water; +when it comes to a boil, add five pounds of grated Cocoanut; cook to a +Hard Ball, stirring all the time; pour out on a greased slab, between +iron bars; make it of even thickness with a palette knife; when cold, +mark diagonally two ways with Caramel marker, forming diamonds; then +roll in pulverized Sugar, or crystalize them. + + +MOLASSES COCOANUT JAP. + +Place on a slow fire two quarts of New Orleans Molasses, and one-half +pound Butter; when it boils, add ten grated Cocoanuts, and stir until it +reaches a hard ball; then pour out on a greased slab, between bars; +spread thickness desired with a palette knife; when cold, cut into +squares or diamonds. + + +SPANISH COCOANUT KISSES. + +Grate six fresh Cocoanuts, then place on the fire eight pounds of Sugar, +and just sufficient water to dissolve it; when it boils, add the +Cocoanuts, and stir until it reaches a thread; set off and stir in a few +drops blueing; now, pour into a lip basin a small portion, and with a +small wooden spatula, granulate until it becomes cloudy; then drop on +sheets of tin, cutting the drops from the lip pan by means of a wire; +make the drops the size of a silver quarter. + + + + +ALMOND GOODS. + + +ALMOND PASTE. + +Blanch four pounds of Almond-nuts; put them into a vessel and cover with +water; let them stand for four or five hours; now, drain them; pound and +rub them to a smooth paste in a mortar, adding a little Orange Flower +water to keep them from oiling; when the paste is finished, put on the +fire eight pounds of Sugar and cook to a crack; set off on a barrel and +add the Almond paste; stir continually until the batch is cold, then put +the paste into a crock for use. + + +ALMOND GEMS. + +Ten pounds of Sugar, two quarts of water, small spoon of cream tartar; +or seven pounds of Sugar and three pounds of glucose; add to batch +one-half pint of New Orleans Molasses; stir till dissolved, then cook to +300°, and add one pound of sweet Butter; stir a moment, then pour out; +scatter over the batch two pounds of chopped-up Almond-nuts; work all +together, and run through a drop machine. + + +CREAM ALMONDS. + +Pick over four pounds of Almond-nuts, rejecting all pieces and imperfect +ones; cook sixteen pounds of Sugar and two quarts of water to a good +ball; set it near the fire to keep warm; put the Almonds into a basin; +set it over the fire, and stir the nuts around until quite hot; now, +empty the nuts into a shaker-kettle, and while one person throws the +nuts about by shaking the kettle, let another person pour the hot syrup, +by means of a lip pan, over the Almonds in a thin, continuous stream; +continue in this way until the nuts are as large as desired; if +flavoring the syrup with Vanilla, leave the syrup clear; if with Rose or +Nectar, color it with a few drops of red. + +Another way to make Cream Almonds on a small scale, is to put into a +sieve two pounds of selected Almonds; hold them over the fire, shaking +them until very hot; cook eight pounds of Sugar to a good ball; use +one-half spoon of cream tartar; when done, set near the fire; put the +sieve containing the Almonds on the table, and while one person pours +the hot syrup over the Almonds in a thin stream, let another person +shake the sieve, letting it rest on the table. In making Jordan Cream +Almonds, use only one and a half or two pounds of Sugar to each pound of +Nuts. + + +BURNT ALMONDS. + +Six pounds of Jordan Almonds, six pounds of Sugar and one quart of +water, when the Sugar comes to a boil, add the nuts, and cook over a +very slow fire until the nuts cease to crack; in this way, the nuts will +be thoroughly roasted; now, set off the basin, and stir and turn the +batch about until the Sugar granulates, throw all into a sieve, and +shake the loose Sugar off; put this into the basin, with a little water +to dissolve it; cook to a Soft Ball; remove the basin from the fire, and +add the nuts; stir and turn the batch until the Sugar again granulates; +throw into the sieve and shake off the loose Sugar as before; put it +into the basin with enough Sugar added to make six pounds; add water to +dissolve, and color a deep red; cook to a Soft Ball; remove and add +Almonds as before; while granulating the Sugar this time, add one +teaspoon of ground cinnamon; now, put into the basin one pint of +dissolved gum arabic, made black by adding burnt Sugar color to it; set +this on the fire, and when it boils, set off and throw in the Almonds; +stir, throwing the nuts over and over until all are covered with the +gum; then spread them out on a tray, and put in a warm place to dry; to +make a hard coating, cook the Sugar to a Hard Crack, or 290° each time, +instead of a soft ball; this kind will retain the gloss much longer, +but the soft covering is the most popular. + + +SALTED ALMONDS. + +Take any number pounds of blanched Almonds; put them into a pea-nut +roaster, and roast them to a bright yellow color; throw them into a +basin, and pour over them a little dissolved gum arabic; stir so all +will be covered with it; now sprinkle over them table salt; remove them +from the basin, and spread them out on a pan; they will soon be dry, +with the salt adhering to them. + + +ALMOND NOUGAT. + +Put into a copper basin two quarts of Honey, and the whites of two dozen +Eggs; beat to a staunch foam; set on a very gentle fire, made so by +covering it with ashes; now, with a long-handled egg-beater stir +continually for two hours; when time is about up, cook eight pounds of +Sugar with a large spoon of cream tartar to a Hard Crack, or 290°; then +put the basin, containing the eggs and honey, on a barrel, and while one +person stirs, let another pour in slowly the syrup just cooked; when +thoroughly mixed, stir in about three pounds of Pistache nuts, or +Pistache and blanched Almond nuts mixed, or all blanched Almonds, (the +nuts must be well dried after blanching), then pour out into a starch +tray, previously prepared, by lining it with ordinary paper; then again +with wafer paper; spread the batch of even thickness with a palette +knife; then cover the top with wafer paper, and set away to cool--this +will require about ten or twelve hours in summer; when cold, cut with a +sharp knife into pieces about three or four inches in length, and wrap +in wax paper. + + + + +MISCELLANEOUS. + + +FRUIT CAKE. + +Ten pounds of Sugar, two quarts of Cream, one spoon of cream tartar, or +two pounds of glucose; cook to a Soft Ball, stirring all the time; pour +on a damp slab, and when cold, cream it; then work into it three or four +pounds of French Fruits; mold it in large cake pans, and set away a few +hours to harden; cut it into slices as sold. + + +NUT CAKES. + +Are made in the same way, except use Nuts instead of Fruit; Walnuts or +Hickory-nuts are the best. + + +CREAM PEPPERMINTS. + +Take of Cream, such as is prepared for dipping purposes, about three or +four pounds; put this into a small basin inside of another basin +containing hot water; stir until dissolved; then set off and stir into +it a few ounces of pulverized Sugar, and flavor with Mint Oil; now, with +a funnel dropper, run the Cream into drops on sheets of tin, the size of +a silver quarter; in a few moments they will be dry and may be slid off +the tins easily by turning them sidewise and bending once or twice +backward and forward; they may also be run in starch prints if desired. + + +CREAM WINTERGREENS. + +Same as Peppermint, except color Pink and flavor Wintergreen. + + +SMALL MINT DROPS. + +Cook five pounds of Sugar, nearly a quart of water, and a small spoon of +cream tartar, or one pound of glucose, to a Soft Ball; then set off near +the fire to keep warm; pour a small quantity of the syrup into a lip +pan, say a pint; add to it two or three tablespoons of pulverized Sugar; +stir until it turns whiteish; then drop in small drops about the size of +a dime on sheets of tin; cut the drops from the lip pan by means of a +wire; if the Cream gets too thick to run easily, add some more syrup, +and so continue until all the boiled Sugar is used up. + + +MOLASSES MINT DROPS. + +Ten pounds of Sugar, water to dissolve, and a small spoon of cream +tartar, or seven pounds of Sugar and three of glucose; when it boils, +add one pint of New Orleans Molasses, and cook to a Hard Crack; pour +out on a slab; when cold enough, pull all but about two pounds to a +bright golden color; form it into a roll and stripe with the clear +piece, as for stick candy; then spin out and mark with Caramel marker. + + +MINT CAKES. + +Cook a batch same as for Mint Stick Candy; spin out about one inch in +diameter, and cut with the shears into pieces about one inch in length; +then stand them on end, and by placing the thumb on the top, press them +into flat, round cakes; or, if making in large quantities, cut with a +Jackson Ball cutter, and have two boards fastened together at one end +with hinges; place a number of these cuts on end between the boards, and +press them into cakes. + + +MINT KISSES. + +Make a batch the same as for Cakes, but run it through a sour drop +cutter. + + +LEMON CAKES. + +Same as Mint, except leave the batch clear; place on it a white stripe, +as in Lemon Stick Candy. + + +BOSTON CHIPS. + +This Candy is very popular, but it requires considerable skill to make, +so do not be disappointed if at your first trial you fail to get it +perfect. + +Take ten pounds of Sugar and a small spoon of cream tartar; use no +glucose, as nicer goods in this line can be made with cream tartar; when +it boils, add one-half pint New Orleans Molasses, and cook to 325°; pour +on the slab, and when cold enough pull to a bright yellow; now, place it +before the heater, and having a pair of gloves on, rub it on two sides +until it assumes the appearance of satin; then spin it out into a thin, +flat strip, rubbing it all the time, and let another person feed it +through a Flake Machine; it will still retain its gloss; if you have no +machine, it can be run out with the hands. + + +FLAKE CANDIES. + +These candies are made in the same way as Boston Chips, either in white, +red, or yellow. + + +STRINGS OF COMFORT. + +Cook five pounds of Sugar and small spoon of cream tartar till the Sugar +begins to turn, or about 330°; then pour out and pull perfectly white, +and flavor cinnamon; form into a roll and spin out into strings about +the thickness of a straw; while yet warm, curl them into different +forms; when all is spun out, heap them on a pan; there can be several +varieties of these made, coloring and flavoring to suit the taste. + + +PAN CREAMS. + +Cook six pounds of Sugar, one quart of water, and a small spoon of cream +tartar to a soft ball; set the batch away till nearly cold, then add a +little Orange Flower water; stir until it turns whitish, then pour out +in a Caramel pan; let it remain until cold; then turn the pan upside +down, so the Cream will drop from the pan; mark it with a sharp knife +into small squares; they may then be broken up. + +Several flavors and colors of these Creams can be made in the same +manner as above. + + +BUTTER SCOTCH. + +Six pounds of Sugar, one-half pint Molasses and one spoon of cream +tartar, or two pounds of glucose; when it begins to cook, add one-half +pound of sweet Butter; stir until it reaches the crack, or 260°; add a +few drops of Lemon Oil, and pour out on the slab between iron bars; mark +into squares whatever size wished. + + +MAPLE CREAM FOR COUNTER. + +Ten pounds of Maple Sugar, small spoon of cream tartar, and three pints +of water; cook to a soft ball; set away till it is almost cold; then +with the spatula cream it in the basin; as soon as it looks cloudy, +pour it out at once in a deep pan; this must be done quickly or it will +become hard in the basin; when cold, remove it from the pan in the same +manner as the pan creams; mark it into bars or large squares for the +counter. + + +CREAM BARS OR BABY CREAM. + +Twelve pounds of Sugar, a small spoon of cream tartar, or one pound of +glucose, two quarts of water; when it boils add two Vanilla Beans; cook +to a Soft Crack, and pour out on a cold slab; pull until perfectly +white; add a drop or so of Indigo on the hook, this will assist in +whitening it; Sugar a warm slab by sieving over it pulverized Sugar; +place the batch on one corner of the slab, and pull it out into strips +the length of the slab; sieve Sugar over the strips; now, take an iron +bar, one person being on the opposite side of the slab; press one edge +of the iron bar across the strips, marking them into bars three or four +inches in length; let it remain on the slab ten or twelve hours or until +granulation takes place. Several varieties can be made, according to the +flavor used--such as Mint, Cinnamon, Chocolate, etc. This candy can also +be run through a drop machine, and in a day or so the drops will become +creamy, and are very nice. + + +FIG BAR. + +Twenty pounds of Sugar, or the same amount of Crystal Syrup; place it on +the fire; when it reaches a thread, add ten pounds of Figs; cut up with +the candy shears, or, what is better, grate them in the Cocoanut grater; +stir until the batch reaches a large thread; set it off on a barrel, and +sieve into it a pound or so of pulverized Sugar; then with the spatula +work it on the sides of the basin until it becomes a thick mass; then +pour out on a Sugared slab between iron bars; spread it of even +thickness; now, dissolve eight or ten pounds of plain Cream in a basin +inside of another basin containing water; color pink, and flavor nectar; +pour this Cream over the Fig paste, and with a palette knife spread it +evenly over the batch; leave it lay a few hours or over night; then cut +it into bars or squares. + + +FIG PASTE. + +Eight pounds of Sugar, two pounds of glucose, one pound and four ounces +of Starch, two gallons of water, and a little less than one-half a +teaspoon of dissolved Citric Acid; put the Sugar and water on the fire; +add the acid; when the batch comes to a boil, add the starch dissolved +in a little water; add whatever color, and flavor desired, and cook, +stirring all the time, until by testing it in cold water, it leaves the +fingers on cooling; pour it on a greased slab between iron bars; when +cold, sieve over it pulverized Sugar, and cut it into small squares. + + +JELLY GUM DROPS--LEMON. + +Twelve pounds of Sugar, two quarts of water, and a small spoon of cream +tartar; put on the fire and dissolve; then add one pound of dissolved +Gum Arabic, and a few drops of Lemon Oil; cook to a Soft Ball; then +remove and with a funnel run it into starch prints; sieve a little +starch powder over the tops, and set them in the dry closet till next +day; then take them out of the starch, and crystalize or dip them in +melted Fondant. + + +JELLY GUM DROPS--ROSE. + +Same as Lemon, except color with a few drops of liquid Carmine, and +flavor extract of Rose. + + +A. B. GUM DROPS--"OLD STYLE." + +Put six pounds of pure white Gum Arabic into a basin with one-half +gallon water; place this basin inside of another one containing water; +put on the fire and stir until dissolved; then set off, and put on the +fire ten pounds Sugar and cook to a good Soft Ball, and pour it into +the dissolved Gum Arabic; now, let it remain undisturbed for awhile; a +scum will form on the top; remove this, then with a funnel run it into +starch prints; sieve some starch over the tops; put them into the closet +at a temperature of about 150°; let remain until next day; then remove +and dust off any loose starch with a fine brush, and put to crystal. If +a hard Gum Drop is wanted, use more Gum Arabic and less Sugar. + + +CORDIAL DROPS. + +Six pounds of Sugar, one quart water; cook a good thread, or about 222°; +remove from the fire and add one pint of Cologne Spirits, or +ninety-eight per cent. Alcohol, having added to it whatever color and +flavor desired; now, with a funnel run it into starch prints; sieve a +little starch powder over the tops, and set in the warm closet till next +day, they may then be removed from the starch and crystalized or dipped +in melted fondant. Brandy drops are made in the same manner, except use +Brandy instead of Alcohol. + + +MARSHMALLOW DROPS. + +Put into a basin five pounds of white Gum Arabic pulverized; add +one-half gallon water; place this basin inside of another one +containing water; set on the fire and stir till dissolved; then add +nine pounds of pulverized Sugar, and evaporate until of a thick +consistency; now, add the whites of two dozen Eggs; beat to a staunch +foam, and stir until perfectly white and of a good body; or, until when +laying the back of your hand on the batch, it does not adhere to it; +flavor Orange Oil, Orange Flower water, or Vanilla; set off, and having +a wide-mouthed bag with a tin spout, fill it with the mixture; hold in +the left hand, and with the right cut the drops off with a small wire +into starch prints; sieve a little starch powder over the tops, and set +away in the closet till next day; they may then be removed and put into +tin boxes; some use a decoction of Marshmallow Root in making the drops, +but as it gives them a bitter taste, I always omit it. + + +GLACE NUTS AND FRUITS. + +Select a small quantity of English Walnut halves, Brazil nuts, Cocoanut; +cut into small squares, Cherries, Limes, Apricots, Pine Apple, both red +and white; cut into small squares, Dates and Figs; spread all these out +on a tray to dry, except the Cocoanut, which prepare in the following +manner: Take three pounds of Sugar with one pint of water; when it +boils, add the fresh Cocoanut, say, one whole one cut into small +squares; cook just to a thread; remove and, with the spatula, work the +syrup on the sides of the basin till it becomes cloudy; pour all on a +wire sieve, having a pan under it to catch the syrup that drains from +the Cocoanuts; set them away until dry. When ready to glace, cook six +pounds of Sugar, a teaspoon of cream tartar, and one quart water to +about 280 or 290°; pour it into a deep pan, having placed it on the +center of a slab, on a rest of some kind, so the cold slab will not +chill the syrup; now, throw into the syrup the Nuts and Fruits, one +piece at a time, removing them with a dipping ladle and dropping them on +the slab. Many other Fruits may be prepared in this way, and are very +popular, such as Orange Slices, Malaga and California Grapes, etc., but +only small quantities should be made at a time, as they soon become +sticky when exposed to the atmosphere. + + + + +CREAM GOODS + + +CREAM, OR FONDANT. + +Particular attention must be given to the manufacture of Cream, as it is +the basis of all Cream goods. Take twenty pounds of Sugar, three quarts +of water, and two small teaspoons of cream of tartar or four pounds of +glucose; put on the fire and stir until dissolved; cook to a Soft Ball +then pour out on a marble slab, having previously been sprinkled with a +little water; let it remain until cold, or nearly so; then turn in the +edges, and with a long-handled wooden spatula or cream scraper, work it +back and forward until it granulates into a smooth, white mass; now, +knead it thoroughly with the hands and put it into a crock; cover with a +damp cloth, and it is ready for such goods as plain and fancy Creams, +Chocolate Cream Drops, Cream Walnuts, Figs, Dates, etc., etc. + + +FONDANT FOR DIPPING. + +Use the same proportion of Sugar, water, cream of tartar, or glucose, as +in previous batch; cook to the blow, or 230° strong; pour out on a +cold, damp slab; let remain until perfectly cold, then cream as directed +before. This Cream is used for all Dipped goods, Icing goods, etc. + + +HOW TO FLAVOR AND COLOR CREAM. + +If Vanilla flavor is wished, add when the batch begins to boil one +Vanilla Bean to each seven pounds of Sugar; prepare the Beans in the +following manner: Split them in halves to the stem; scrape out the +centers; place these on the slab so they may be incorporated in the +syrup; while creaming the Beans, add to the batch; or, if flavoring with +extract, pour it on the batch while on the slab; the color should be +added when the batch reaches the boiling point. + + +SYRUP FOR CRYSTALIZING. + +Take any number pounds of Sugar, one quart of water to each six pounds, +and boil to 34° by the saccharometer if a fine crystal is desired; if a +coarse one, boil to 36°; set off and let remain undisturbed until nearly +or quite cold; then sprinkle a little water over it to dissolve the thin +crystal coating that has formed over the top; it is now ready for use; +having placed the goods for crystalizing in pans, with a dipper pour +the syrup carefully over them until covered; then place over each pan +damp cloths, allowing them to rest on the syrup, this takes up the crust +of Sugar that forms on top of the syrup; set the pans where they will be +undisturbed for about eight or nine hours; then place them in the +crystal trough; drain off the syrup and let remain until dry; remove the +cloths from them; turn the pans upside down on a table, and the goods +will fall out. + + +CASTING IN STARCH. + +This process consists in having a number of starched trays, which are +made of wood about two and one-half or three feet in length, eighteen or +twenty inches in width, and two inches in depth; fill these with fine, +dry starch powder and level the top; now, with plaster molds, which are +made fast to a strip of wood one or two inches wide, according to the +size of the molds, press into the starch and remove carefully; take a +Confectioner's funnel and a round stick which just fits the small hole +at the bottom of the funnel, and long enough to give a hand hold above +the funnel; fill part full with syrup, and holding it over the starch +prints raise the stick a little and allow enough syrup to escape to fill +the print, and so on till all are filled; then remove to the starch +closet; when they have remained long enough sieve off the starch; if +there is still some starch adhering, dust it off with a fine brush; then +place the goods in pans for crystalizing. + + +MAPLE FONDANT. + +It is made in the same manner as other Cream, except use Maple Sugar +instead of Confectioner's A, and a little less cream of tartar or +glucose; if wished to tone down the strong flavor of the Maple, use one +half Maple and one-half Confectioner's A. + + +DIPPED BONBONS. + +Take three or four pounds of Cream made for dipping; put it into a +porcelain dipper enclosed in a jacket containing water; place this on +the fire, and when the water boils, set off and stir and work the Cream +with a small spatula until it is the consistency of Milk Cream; now, +place the dipping pot on a table; arrange the centers to be dipped on +the left of the pot, and a clean sheet of tin on the right; drop a +center in the Cream; then with a wire ladle or an ordinary fork, dip the +center, and removing it, drop it on the sheet of tin; in a little while +they will be hard enough to handle. In this mixture dip English Walnut +halves, Pineapple cut into squares, whole Cherries, in this case; color +the Cream pink and flavor Nectar; Marshmallow Drops making the Cream any +color desired; Almond paste formed into small balls; color the Cream a +green tint; Quince Jelly, Cream colored Orange tint; Citron cut into +squares, Cream, white and Vanilla flavor; Nougat cut into small strips, +chopped-up Black Walnuts, chopped Pistache Nuts, Filberts, Brazil Nuts, +Cocoanut, etc. + + +CORDIALS DIPPED. + +Dip Cordial Drops in this same Fondant as mentioned above; they are very +nice and popular in the winter season, but do not stand well in summer. + + +DIPPED MAPLE BONBONS. + +Prepare three or four pounds of Maple Cream in the same manner as for +white and for centers; cook two pounds of Maple Sugar to a Soft Ball, +and whip into it the whites of three Eggs; beat to a staunch foam; when +cold, roll into balls and dip; also dip English Walnut halves in this +Cream. Another nice center for Maple is one fresh grated Cocoanut, and +one and one-half pounds of pulverized Sugar worked into a paste, rolled +into balls and dipped. Still another: Cook four pounds of Maple Sugar +with one spoon cream of tartar to 265°, and stir into it two grated +Cocoanuts; pour out on a damp slab, cream it and form it into balls. + + +CHOCOLATE BONBONS. + +Put into a dipping-pot one ounce of Chocolate to each pound of Cream to +be used; place the pot on the fire, and when the Chocolate is melted, +add the Cream and stir it until dissolved; add about one-fourth of a +pint of simple syrup to each pound of melted Fondant; this is now ready +for dipping; use for centers, English Walnuts, Hickory-nuts, or Brazil +Nuts; chop them very fine, and work sufficient Cream with them to form a +paste. A Chocolate center made in the following way is very nice: Cook +to a Soft Ball three pounds of Sugar, a half spoon cream tartar, and +three ounces of Chocolate; set off and stir into it one-fourth ounce +ground cinnamon; granulate a moment, then with a funnel run them into +starch prints, any style desired; set them in the closet; next day they +may be removed from the starch and dipped. + + +CONSERVE BONBONS. + +Cook four pounds of Sugar, a little more than one pint of water, and a +small spoon of cream tartar to a Soft Ball; set off and add two or three +tablespoons of pulverized Sugar; then, with a small wooden spatula, work +the Sugar on the sides of the basin till it becomes whitish; then pour +into the dipping-pot, having the water in the jacket boiling; color and +flavor any shade or flavor wished, and dip any kind of Jelly centers, +dropping them on sheets of tin; when cold, with a small brush dipped in +any color wanted, touch the tops of all the Bonbons. For example, if the +Bonbons are pink, use red color. + + +DIPPED JELLY GUMS. + +Dip Fresh Jelly Gum Drops in melted Fondant, and drop them into a pan or +tray containing chopped-up Walnuts, or any nuts desired; roll into balls +and crystallize. + + +COCOANUT MARSHMALLOW BONBONS. + +Cut fresh Marshmallow Drops into four pieces each, and dip them in +melted Fondant, pink color, Rose or Nectar flavor, and drop them into a +pan containing grated Cocoanut; prepare the Cocoanut in the following +manner: Take white desiccated Cocoanut; sieve it, rejecting all the fine +siftings; pour on the remainder a few drops of red color; stir them +thoroughly until all are a pink shade; roll the dipped drops in this, +and when cold, arrange them in pans for crystallizing. + + +FRUIT ICINGS. + +Take of dipping Cream any number of pounds desired, say five; put it +into a basin inside of another one containing water; place on the fire; +stir the Cream until dissolved, but not thin; add a few drops of red +color, and flavor Nectar or Strawberry; pour this into a starch tray, +lined with good strong Manilla paper; spread it in a thin layer over the +bottom; now, put over the fire in the same way eight pounds of Cream, +and dissolve as before; stir into this three or four pounds of Cherries, +Pineapple, Citron and Apricots, cut up; pour this on top of the first +layer, and spread of even thickness; now, again melt five pounds of +Cream, color a bright green, and pour on top of this last; set away +until next day, then turn the tray upside down on a table, and the Cream +will drop out; remove the paper and run a Caramel marker over it two +ways, and cut it into squares and crystallize. + + +ALMOND ICINGS. + +Use of same Cream as before, about five pounds; dissolve, and pour it +into a tray; now, melt one-half pound of Chocolate in the basin, and add +eight pounds of Cream; dissolve and stir in three pounds of Almond Nuts; +pour on first layer and spread of even thickness; then again, melt of +white Cream five pounds, and spread it over the last, finish as before. + + +HICKORY-NUT ICINGS. + +Take ten pounds of same Cream as used before; place it in a basin and +dissolve as before; stir in three pounds of choice Hickory-nuts, and +pour out in a tray, spreading of even thickness; when cold, mark with +Caramel marker, and crystalize or cook ten pounds of Sugar, three pints +of water, one teaspoon of cream tartar to a Strong Ball; let it stand +awhile to become cool; then whip into it the whites of four Eggs beat to +a staunch foam; when it is pure white stir in three pounds of +Hickory-nuts, and pour into a tray, and spread of even thickness; finish +as before. A great many varieties of these goods can be made in this +manner, combining different flavors and colors to suit taste. + + +FRUIT NOUGAT. + +Dissolve as for Fruit Icings ten pounds of Cream; whip into it the +whites of three or four Eggs; then stir in three pounds of French +Fruits, such as Pineapple, red and white, Plums, Cherries, etc.; pour +into a deep pan and set away till next day; then cut into large squares, +same as Nougat, and wrap in wax paper. + + +CREAM WALNUTS. + +Roll with the hands a piece of Cream into a strip about one inch in +diameter; then with a knife cut into pieces about one inch in length; +roll into a ball, and place a Walnut half on two sides opposite each +other; place them in pans, and when they have stood a few hours, they +may be crystallized. Another way, form on a slab a cone of sifted +pulverized Sugar; any number of pounds desired; hollow out the top and +pour in a small quantity at a time of any pure Fruit juice; work it into +a stiff Cream, and color whatever shade corresponds to the flavor used; +then roll out and serve in the same manner as before; these are very +popular and handsome made in such colors as white, red, yellow, orange +and green; crystallize as before. + + +CREAM DATES. + +Select choice whole dates; press with the fingers the seed to one side, +and with a pair of shears cut the date in half lengthwise; the seed can +now be removed without spoiling the appearance of the date; fill them +with Cream and roll them in the hands lengthwise, making them long and +slim; place them in pans and crystallize. Made in this way, they are +very handsome; they may be made in white, red, yellow, orange and +green. + + +CREAM CHERRIES AND RAISINS. + +Select only nice, large Fruit, and open one-half of them and fill with +smooth Cream any color or flavor desired--Vanilla being the most +popular. + + +CREAM BONBONS. + +Having filled a number of starch trays with fine dry starch, print any +design desired; then put into a basin four or five pounds of Fondant; +place this inside of another basin containing water and set on the fire; +when dissolved, color and flavor as desired; then remove from the basin +containing water, and set over the fire a moment, stirring all the time; +do not let it come to a boil, as that would change it into a conserve +when cold; now, with a funnel, run it into the prints and set in the +closet till next day; then take them out on a sieve; dust off any +adhering starch with a fine brush or bellows, they are now ready for +crystallizing. + + +JELLY CREAM BONBONS. + +Make impressions in the starch trays with molds having two separate +designs, one smaller than the other; now make a Jelly from Apples, color +and flavor it to suit taste; then run it into the lowest impression in +the starch; after filling all, and they have become cold, dissolve a +quantity of Fondant to the consistency of Cream; color and flavor; now, +with the funnel, fill the impressions full over the Jelly; set in the +closet, and in a few hours they may be taken out, placed in a sieve, and +dusted; then put into pan for crystallizing. These molds, having +separate designs, may be filled with different colored Cream, and they +look very handsome. + + +CONSERVE BONBONS. + +Print a few starch trays with whatever designs wished; cook five pounds +of Sugar, a small spoon of cream tartar, and one quart of water to a +Soft Ball; set off and stir in one pound of soft dipping Cream; color +and flavor; then with a small wooden spatula rub the syrup on the sides +of the basin until it assumes a whitish appearance; pour a portion of it +into a funnel, setting the remainder near the fire to keep warm; run +into the starch prints; in a little while they may be removed, dusted +and put to crystal. + + +CONSERVE ICINGS. + +Cook a batch in the same way as for Conserve Bonbons; whip into it the +whites of two Eggs, and, when done, instead of running in starch, stir +in two pounds of Hickory-nuts or any nuts desired; pour in a tray lined +with paper; as soon as cold, cut into squares and crystallize. Several +varieties of these Icings can be made, and they are delicious. + + +LOG ICINGS. + +Chop up a few pounds of blanched Almonds; sieve them, rejecting the +siftings; divide the remainder into three equal parts; now, take one lot +and putting it into a bowl, pour on a few drops of red color; work them +with a spatula until all are colored; then spread them out on a sheet of +paper to dry; treat the second lot in the same way, coloring it yellow; +then the third, coloring it green; now, take of desiccated Cocoanut the +same amount; sieve and color red, yellow and green; color and flavor a +quantity of Fondant red, yellow, orange and chocolate; take of the +chocolate one-half pound; form into a roll; now, take of the yellow +double the quantity; form it into a sheet just reaching around the +chocolate; then put a green sheet around this, and with the hands roll +it out into a strip one inch in diameter, and cut them into pieces about +twelve inches in length; lay these on sheets of tin, or a tray, to +harden a little; when firm enough to keep their shape, pour a little +simple syrup on a slab; roll a strip in the syrup, then again in any of +the colored nuts, and lay aside until the nuts adhere firmly to the +Cream; then cut into pieces diagonally, about one inch in length; +proceed in the same way with all the Cream, forming it into rolls, +combining such colors as suit the taste, and rolling them in the +different colored nuts and combinations of nuts; roll some of the strips +in melted chocolate, then again in the nuts; these goods are unequalled +for dressing fancy boxes. + + +ACORN BONBONS. + +Color a number of pounds of Almond Paste a bright green, and roll out +into strips; cut into pieces of equal size; then form into round drops, +having one end shaped pointed like an Acorn; when all the paste is +formed in this way, prepare a Chocolate Fondant, same as for dipping +Chocolate Bonbons. Sieve a quantity of A Sugar, reserving only the large +bright crystals; put this into a pan; now, take an Acorn in the hand and +dip the blunt end in the Fondant; then stand it in the Sugar, Chocolate +end down, so on drying small crystals of Sugar will be adhering to the +cap; continue in this manner till all are done; then arrange them in +pans and crystallize. + + +FIG CREAMS. + +Take green Figs preserved; cut them into quarters, leaving them +connected at the stem; now, prepare a quantity of Cream, colored pink, +and flavored strawberry, nectar or rose; roll into a strip, cut into +pieces of equal size; form them in cones; put one of these inside of +each Fig, the base next the stem; press the quarters against the Cream; +then with a fine brush dipped in red color; make four stripes on each +one, starting at the base of the Fig between each quarter, and running +to the point of the Cream; place in pans and crystallize. + + +JELLY ROLLS. + +Cook a stiff Apple Jelly, color red, and flavor rose or any other flavor +desired; spread it out on a greased slab, and when cold lay it on a +sheet of Cream of same thickness, roll up, cut into slices and +crystallize. + + +ALMOND CONFITS. + +Select a quantity of whole Dates; press the seed to one side and cut +them in halves lengthwise; remove the seed and put a Jordan Almond +inside; close together again and dip in melted Fondant, and when cold, +cut them in halves and crystallize. + + +CRAB APPLES. + +Take of white Cream two or three pounds; same amount of red, yellow and +chocolate; form these into strips triangle in shape; place them +together in such a way as to form a Round Roll; now, with the hands roll +out into a strip about one inch in diameter, and cut into pieces of +equal size; roll again into balls; then with a sharp stick make +indentations on the two ends of each; arrange in pans and crystallize. + + +PINEAPPLE CREAMS. + +Cut a quantity of Pineapple into small, narrow strips; roll out with a +rolling-pin a sheet of Cream quite thin; any color, and with a tin tube +one inch in diameter, cut a number of cakes; lay a strip of Pineapple on +each cake, and fold two sides together over the strips. A very small +ribbon may be tied around this and then put to crystal. + +A great many more fancy hand-made designs might be mentioned, but a +sufficient amount have been already named to give any one an idea of how +to get them up, and if, after becoming familiar with the modus operandi +as given in this volume, they possess some originality, their +imagination will readily assist them in producing new designs to the +already large variety. + + + + +CHOCOLATE WORK. + + +HOW TO MAKE CHOCOLATE CREAM DROPS. + +The first thing needed is a Chocolate warmer; this consists in a large +tin or sheet-iron pan, inside of which is a smaller one arranged so +water can circulate between them; set this pan on the fire, and bring +the water to a boil; set off and put into the warmer any quantity +desired of sweet Chocolate, having pounded it fine, so as to melt +readily; stir thoroughly until dissolved into a thin paste; add a little +ground cinnamon; now, having prepared the drops for dipping, in the +following manner, viz.: Roll out a piece of Cream into a strip; then +with a knife cut it into pieces of equal size; roll it again into balls; +lay them in trays until they have dried a little, so they will keep +their shape; then pour a cup of melted Chocolate on the warm slab (this +should be a small marble slab, set in a frame, having an oil or gas +stove, or a few gas jets under it; heat this slab blood warm); throw +into it a number of these Cream Balls; work them around in the +Chocolate until coated; then drop them from the hand with the forefinger +and thumb on sheets of tin covered with wax paper; set them in a cool +place until the Chocolate hardens; they are then ready for use; in +summer they should be put into an ice chest until hardened. + +Another way to prepare the Cream for dipping, is to dissolve a few +pounds of Cream in the same manner as for Bonbons; then with a funnel +run it into starch prints; in a little while they may be removed from +the starch, dusted and dipped as before. In this same mixture may be +dipped drops made from powdered Sugar in the following way: Grate the +outside rine of a few Lemons, and having formed the Sugar into a cone, +hollow out the top; pour into this the juice squeezed from the Lemons, +together with the rine, and work all into a Cream; do the same with +Oranges and with any kind of Fruit juice; add a little Citric Acid +dissolved in water to bring out the Fruit flavor; also, dip in this +mixture roasted Almonds, Nougat cut into small squares, Marshmallow +Drops, Cocoanut Paste, plain Fondant squares, placing an English Walnut +half on the top. + + +TO MAKE SWEET CHOCOLATE FROM PLAIN. + +Melt in the Chocolate warmer any number pounds of Cocoa Paste; when +dissolved stir into it one half pound of fine Sugar dust to each pound +of Cocoa Paste. + + +PRALINES. + +Cook four pounds of Sugar, small spoon of cream tartar, one quart rich +Cream to a very soft ball; set off and work the Sugar on the sides of +the basin with a small wooden spatula until it turns cloudy; work this +cloud into the body of the Sugar, and so on until it has a whitish +appearance throughout; then, with a funnel, run it into starch prints; +in a few hours they may be taken out, dusted and dipped in melted +Chocolate, in the same manner as Bonbons, with a wire ladle, dropping +them on sheets of tin covered with wax paper; make them in Vanilla, +Strawberry, Nectar, Lemon, Orange and Coffee. To make Coffee, take +one-half pound best ground Coffee to one quart of water; set on the fire +and bring to a boil; set off and let simmer a few moments; then strain, +and use this liquid to cook the Sugar with instead of Cream, and finish +as before; any kind of Jelly may be dipped in Chocolate, and are very +nice. + +To thin Chocolate when too thick for dipping, add a little Cocoa Butter, +Rape Seed Oil or fresh melted Suet. + +To thicken when too thin, add fine Sugar dust. Chocolate for dipping can +be flavored with vanilla sugar, ground cinnamon, cloves, allspice or +mace. + + +VARNISH FOR CHOCOLATE WORK. + +Place in a glass jar a quantity of Gum Shellac; pour over it enough +Alcohol to cover; let remain till next day; when ready to use, pour out +a quantity in a vessel; add Alcohol until of the consistency of varnish, +then apply with a brush. + + +APPLE JELLY. + +Take any quantity of Sweet Apples; cut them into slices, and put them +into a basin with enough water to cover; set on the fire and cook until +quite soft; remove and rub through a fine sieve; now, if wishing to run +this in starch for dipping, add to one quart of this pulp one ounce of +dissolved Gelatine; then cook five pounds of Sugar to a Good Ball, and +stir in this pulp; now, with a funnel, run it into the starch prints; +next day, after removing them from the starch and dusting, they are +ready to dip; but if a stiff Jelly is wanted for Jelly Rolls, etc., add +to each pint of this pulp one pound of pulverized Sugar; set on the fire +and boil, stirring all the time, until it begins to adhere to the +spatula; then remove and pour out into pans or trays, spreading it of +any thickness wished; this is the basis of almost all Jellies, such as +Strawberry, Raspberry, Pineapple, etc.; simply color and flavor to to +suit taste. + + +APRICOT JELLY. + +Cook ten pounds of Sugar to a Hard Ball; then add to it five pounds of +Apricot Pulp, having strained it through a fine sieve; pour a portion +into a funnel and set the rest near the fire to keep warm; run it into +starch prints, and let it remain until next day: they may then be +removed, dusted free of any adhering starch, and dipped in melted +Fondant. + + +PRESERVING FRUITS. + +Select the finest Fruit, but not too ripe, and pare such as Peaches, +Quinces and Pears; then, with an ordinary fork, prick them to the seed +in several places, so that the air in the Fruit may escape, and also so +the Sugar may enter the Fruit more easily; as they are pricked throw +them into cold water, this prevents them from becoming black in the +places pricked; now, put them into a basin of hot water, letting them +simmer until parboiled, then, with a skimming ladle, dip them from the +hot water and drop them into a basin of cold water, allowing them to +remain a few moments; remove from the water and put on a hair sieve to +drain; when drained, put them in a wide-mouthed crock and bring to a +boil a quantity of simple syrup; pour this over the Fruit; then place a +plate over the top to hold the Fruit under the syrup; set away till next +day, then empty this crock of Fruit and put the syrup again into the +basin, and bring just to the boil; return again to the crock and cover +with the plate; do this each following day, for six days; by this time +the Fruit will take up no more Sugar; put them into a cool place. + + +GLAZED FRUITS. + +Cook a few pounds of Sugar to a blow; set off and add such preserved +Fruits as are wanted; then, with a small wooden spatula, work the Sugar +against the sides of the basin until cloudy; now, dip out the Fruits +with a skimming ladle, placing them on a wire screen to dry, which will +require an hour or so; they are then ready for the counter. + + +BRANDIED CHERRIES. + +Take an open mouthed jar, till it part full of simple Syrup, adding to +it Alcohol until of such strength as desired, and put into this a +quantity of preserved Cherries. When they have received sufficient +flavor to suit taste, they may be removed and dipped in melted Fondant. + + + + +SYRUPS FOR THE SODA-WATER FOUNTAIN. + + +As nearly two-thirds of the Confectioners handle Soda-Water, a few +practical receipts for making the Syrups most used, will, I think, be +acceptable to many. + +In preparing Syrups for the Fountain use only the best Confectioner's A +Sugar, as this renders the Syrups transparent; does not decompose so +readily, and saves the time and trouble of clarification, which is +necessary if a poor quality of Sugar is used. + +Syrups are best preserved by putting them in small earthern jugs, well +corked, and in a cool place, ranging in temperature from 40 to 50° Fahr. +To prevent Syrups from granulating, add a small teaspoon of cream of +tartar to each twelve and a half pounds of Sugar. Syrups that have +fermented may be restored again by bringing them to the boiling point. +Always use a copper basin in preparing all Fruit Syrups. + + +SIMPLE SYRUP. + +To each gallon of water add one-fourth ounce Gelatine; stir until +dissolved, then add twelve and a half pounds of Confectioner's A Sugar; +stir until dissolved; set off and remove the scum and place in an +earthern jug for use as needed. A variety of Syrups may be made from +this Syrup by adding flavoring and color; but they are artificial at +best, and do not compare with those made from Fruit juices. + + +VANILLA SYRUP. + +Split three Vanilla Beans and scrape out the centers; add the Beans +together with the centers to one gallon of water and one-fourth ounce +Gelatine; allow to boil a few moments; then add twelve and one-half +pounds best Sugar; stir until all is dissolved; remove and take off the +scum and strain into a jug. A very good Vanilla Syrup may be made by +adding to simple Syrup about five ounces of Vanilla extract to each +gallon. + + +CHOCOLATE SYRUP. + +Place on the fire one gallon of water; when it boils, add twelve ounces +of Chocolate pounded fine; stir until dissolved, then remove and let +stand until nearly cold; when a scum of grease will form on the top, +remove this and set again on the fire, and add twelve and one-half +pounds best Sugar; stir until dissolved; set off and strain into a jug. +Many do not skim off the grease, thinking a better Chocolate flavor is +obtained by placing all in an open-mouthed crock or jar, and stirring +this scum into the body of the Syrup each time before using; but I +prefer the former. + + +COFFEE SYRUP. + +To one pound of pure roasted and ground Java Coffee add one gallon +water; place on the fire, and when it boils, remove and cover, allowing +it to remain so until nearly cold; then strain, and having placed the +decoction again on the fire, add twelve and one-half pounds Sugar; stir +until all has dissolved and reached the temperature of boiling; set off +and strain into a jug. + + +LEMON SYRUP. + +To one gallon simple Syrup add one-half ounce of dissolved Citric Acid +(dissolve the Acid by adding one pound of water to one pound of Acid), +and a sufficient amount of fresh Lemon Oil to suit taste. + +ANOTHER FORMULA.--Take the grated yellow rinds of any quantity of fresh +Lemons; place them in a closed vessel in the proportion of one pint of +boiling water to each six Lemons; let remain a few hours, then strain; +now, press the juice from all the Lemons grated, and add this to the +juice from the gratings, and to each pint of this add one pint of water +and three and one-half pounds of Sugar; place on the fire and stir +until dissolved; do not let it boil; set off and strain into a jug. + + +ORANGE SYRUP. + +Proceed in the same manner as for Lemon Syrup, using the grated yellow +rinds of fresh Oranges, or flavor simple Syrup with extract Orange, +adding one-half ounce dissolved Citric Acid to each gallon, and color +with saffron and a few drops carmine. + + +STRAWBERRY SYRUP. + +To three quarts water; having dissolved in it one-fourth ounce Gelatine, +add one quart pure Strawberry juice; place on the fire and add a small +quantity of carmine to color; now, add twelve and one-half pounds Sugar; +stir until dissolved; remove and take off the scum, then add one-half +ounce dissolved Citric Acid; strain into a jug and when cold cork well. + +_Raspberry_, _Blackberry_, _Pineapple_ and _Cherry_ are all made in the +same manner. + + +PEACH AND APRICOT. + +Take a quantity of ripe Peaches or Apricots; remove the stones; place +them on the fire, and adding to them water in the proportion of one +quart to four quarts of Peaches; stir all the time until reduced to a +pulp; pour into a crock, and when cold, strain through a fine sieve; +then, having dissolved one-fourth ounce of Gelatine in three quarts of +water, add one quart of the above juice, and twelve and one-half pounds +of Sugar, and finish as Strawberry, etc. + + +NECTAR SYRUP. + +Flavor simple Syrup to suit taste with extract Nectar, and color pink, +with a few drops of Carmine or Cochineal. + +ANOTHER FORMULA.--Thoroughly mix together three pints of Vanilla Syrup +with one pint of Pineapple and one of Lemon; this forms a very nice +Nectar. + + +CATAWBA SYRUP. + +Add to simple Syrup, colored a delicate pink with Carmine, a sufficient +quantity of extract Catawba to suit taste. + +ANOTHER FORMULA.--To one quart simple Syrup add one quart of Catawba +Wine; this forms a delicious Syrup. + + +ORGEAT OR ALMOND SYRUP. + +To one and a half pounds of fresh blanched sweet Almonds add one or two +ounces of bitter ones; pound these to a smooth paste in a mortar; then +add one pint of water and mix; place this mixture in a towel, and twist +from it all the milk possible; to this milk add three pounds pulverized +Sugar; dissolve cold, and add a small quantity of Orange Flower water; +strain into a closed jar, and shake often to keep the milk from +separating from the Sugar. + + +GINGER SYRUP. + +Color one gallon simple Syrup with a little burnt Sugar, and add to it +one-half ounce Tartaric Acid, and two or three ounces essence Ginger to +suit taste. + + +CREAM SYRUP. + +This is prepared simply by adding fresh Cream to well-flavored Syrups. + + +SHERBERT SYRUP. + +Take an equal proportion of Orange, Vanilla and Pineapple Syrups mixed. + + +SARSAPARILLA SYRUP. + +Flavor simple Syrup to suit taste with extract Sarsaparilla, and color +with burnt Sugar. + + +CAYENNE SYRUP. + +Color pink one gallon simple Syrup, and add two ounces of tincture +Capsicum, and mix well together. + + +CINNAMON SYRUP. + +Flavor simple Syrup to suit taste with extract Cinnamon. + + +MAPLE SYRUP. + +Place on the fire one quart of water, add one-fourth ounce Gelatine; +when dissolved, add four pounds pure Maple Sugar; dissolve and strain in +a jug. + + + + +Transcriber's Notes: + + + Text in italics is indicated with underscores: _italics_. + + The text contains many inconsistencies in spelling and hyphenation, + and these have been retained from the original. + + Punctuation has been corrected without note. + + Some entries in the Table of Contents have been moved to reflect the + actual order of appearance in the text. + + Obvious typographical errors have been corrected as follows: + Page vi: Cocoa changed to Cocoanut + Page vii: Rasins changed to Raisins + Page 27: Bonesett changed to Boneset + Page 50: clowdy changed to cloudy + Page 63: duplicate word "it" removed + Page 68: laddle changed to ladle + Page 73: tke changed to the + Page 77: payer changed to paper + Page 82: perserved changed to preserved + Page 87: PRELINES cahnged to PRALINES + + + + + +End of Project Gutenberg's Frye's Practical Candy Maker, by George V. 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