The Candy Maker's Guide

The Candy Maker's Guide,
by
Fletcher Manufacturing Company This eBook is for the use of
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Title: The Candy Maker's Guide A Collection of Choice
Recipes for Sugar Boiling
Author: Fletcher Manufacturing Company
Release Date: October 20, 2009 [EBook #30293]
Language: English
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THE CANDY MAKER'S GUIDE

A COLLECTION OF CHOICE RECIPES FOR SUGAR
BOILING
COMPILED AND PUBLISHED BY THE FLETCHER
MNF'G. CO.
MANUFACTURERS OF Confectioners' and Candy Makers'
Tools and Machines TEA AND COFFEE URNS BAKERS'
CONFECTIONERS AND HOTEL SUPPLIES
IMPORTERS AND DEALERS IN PURE FRUIT JUICES,
FLAVORING EXTRACTS, FRUIT OILS, ESSENTIAL
OILS, MALT EXTRACT, XXXX GLUCOSE, ETC.
[Illustration]
Prize Medal and Diploma awarded at Toronto Industrial
Exhibition 1894, for General Excellence in Style and Finish of
our goods.
440-442 YONGE ST.,--TORONTO, CAN.
TORONTO
J JOHNSTON PRINTER & STATIONER 105 CHURCH ST
1896
FLETCHER MNF'G. CO.

TORONTO.
Manufacturers and dealers in Generators, Steel and Copper
Soda Water Cylinders, Soda Founts, Tumbler Washers,
Freezers, Ice Breaking Machines, Ice Cream Refrigerators,
Milk Shakers, Ice Shaves, Lemon Squeezers, Ice Cream Cans,
Packing Tubs, Flavoring Extracts, Golden and Crystal Flake
for making Ice Cream, Ice Cream Bricks and Forms, and every
article necessary for Soda Water and Ice Cream business.
INTRODUCTION.
In presenting this selection of choice recipes for Candy Makers
we have endeavored to avoid everything that is not practical
and easy to understand. The recipes given are from the most
experienced and notable candy makers of America and Europe,
and are such, that, if followed out with care and attention will
be sure to lead to success. Practice is only to be had by
experiment, and little failures are overcome by constant
perseverance.
After the rudiments have been thoroughly mastered, the reader
has ample scope to distinguish himself in the Candy world,
and will do so with patience and perseverance. We trust our
patrons will look upon this work, not as a literary effort, but as
instruction from a practical workman to a would-be workman.
FLETCHER MNF'G. Co., 440 & 442 Yonge St., Toronto,
Publishers.
Manufacturers of Candy Makers Tools and Machines, and
every article required in Confectionery and Candy Making.
ASK FOR OUR CATALOGUE.
SUGAR BOILING.
This branch of the trade or business of a confectioner is
perhaps the most important. All manufacturers are more or less
interested in it, and certainly no retail shop could be
considered orthodox which did not display a tempting variety
of this class. So inclusive is the term "boiled goods" that it
embraces drops, rocks, candies, taffies, creams, caramels, and
a number of different sorts of hand-made, machine-made, and
moulded goods. It is the most ancient method of which we
have any knowledge, and perhaps the most popular process of
modern times; the evidence of our everyday experience
convinces us that (notwithstanding the boom which heralds
from time to time a new sweet, cooked in a different manner,
composed of ingredients hitherto unused in business), it is the
exception when such goods hold the front rank for more than a
few months, however pretty, tasty, or tempting they may be,
the public palate seems to fall back on those made in the old
lines which, though capable of improvement, seem not to be
superceded. Of the entire make of confectionery in Canada, at
least two-thirds of it may be written down under the name of
boiled sugar. They are undoubtedly the chief features with
both manufacturers and retailers, embracing, as they do,
endless facilities for fertile brains and deft fingers for
inventing novelties in design, manipulation, combination, and
finish. Notwithstanding the already great variety, there is
always daily something new in this department brought into
market. Many of the most successful houses owe their
popularity more to their heads than their hands, hence the
importance of studying this branch in all its ramifications. The
endless assortment requiring different methods for preparing
and manipulating make it necessary to sub-divide this branch
into sections, order and arrangement being so necessary to be
thoroughly understood. When we consider the few inexpensive
tools required to make so many kinds of saleable goods, it is
not to be wondered at so many retailers have a fancy to make
their own toffees and such like, there is no reason why a man
or woman, with ordinary patience, a willing and energetic
disposition, favored with a fair amount of intelligence, should
not be able to become with the aid of THIS BOOK and a few
dollars for tools, fairly good sugar boilers, with a few months
practice.
There are reasons why a retail confectioner should study sugar
boiling. It gives character to the business, a fascinating odour
to the premises, and a general at-homeness to the
surroundings. No goods look more attractive and tempting to
the sweet eating public than fresh made goods of this kind. A
bright window can be only so kept by makers. Grainy or sticky
drops may be reboiled; scraps and what would otherwise be
almost waste (at least unsightly) may be redressed in another
shape, and become, not only saleable, but profitable. There are
many advantages which a maker possesses over one who buys
all. For instance, clear boiled goods should be kept air tight,
and are therefore delivered to the retailers in bottles, jars, or
tins, on which charge is made, these have to be repacked and
returned. Breakages are an important item, so is freight--the
cost of the latter is saved and the former reduced to a
minimum.
Whatever means are adopted to benefit the retailer and
advertise the business by brighter windows, cleaner shops, less
faded goods, and healthier financial conditions must contribute
to the general prosperity of the trade, from the bottom step to
the top rung of the ladder.
It should be the aim of all amateurs to study quality rather than
price. Goods well made, carefully flavored, and nicely
displayed will always command a ready sale at a fair price,
giving satisfaction to the consumer and credit to the maker.
Give your customers something to please the eye as well as the
palate, so that every sale may be looked upon as an
advertisement. Cheap, bulky, insipid stuff is unprofitable and
damaging to the trade as well as to the seller. I venture to
assert that more would-be makers have come to grief trying to
cut each other in price for rubbishy candies than through any
other cause. Look at the number of firms who have a
reputation, whose very name command trade at good prices,
year after year add to the turnover. What is the talisman? Look
at their goods. There is perhaps nothing very striking in them,
but they are invariably good, busy or slack they are made with
care, packed with taste, and delivered neatly in a business-like
fashion. Compare this to our makers of cheap stuff; to obtain
orders they sell at unprofitable prices, often at a loss, and try to
make up the difference by resorting to various methods of
increasing the bulk, the result is ultimate ruin to themselves,
loss to their creditors, and injury to every one concerned. Few
who read these lines will not be able to verify all that is stated.
The writer's advice has always been to keep up a high degree
of excellence, try to improve in every direction, and success is
only a matter of patience, energy and civility.
It is not intended to give a complete list of all kinds of candy
known in the trade, that would be absurd and impossible. To
be able to make any particular kind will require knowledge
only to be gained by experience, so that much depends on the
thoughtful endeavor of the beginner.
THE WORKSHOP.
Sugar boiling, like every other craft, requires a place to do it,
fitted with tools and appliances. The requisites and
requirements can be easily suited to the purse of the would-be
confectioner. A work to be useful to all must cater for all, and
include information which will be useful to the smaller
storekeeper as well as the larger maker. To begin at the bottom,
one can easily imagine a person whose only ambition is to
make a little candy for the window fit for children. This could
be done with a very small outlay for utensils. The next move is
the purchase of a sugar boiler's furnace not very costly and
certainly indispensable where quality and variety are required,
it will be a great saving of time as well as money, the sugar
will boil a much better color, so that cheaper sugar may be
used for brown or yellow goods, while one can make acid
drops and other white goods from granulated. Dutch crush, or
loaf sugar, which would be impossible to make on a kitchen
stove from any sort of sugar.
[Illustration: Fig. 2.
Steel Candy Furnace.
No. 1--24 in. high, 19 in. diameter. Price, $7.50. No. 2--30 in.
high, 23 in. diameter. Price, $12.00.]
[Illustration: Fig. 206 a.
Excelsior Furnace.
Height 26 in., 4 holes, from 9 to 18 in. diameter. Made entirely
of cast iron. Price, $16. Weight 225 lbs.]
CARAMEL CUTTERS--2 Styles.
Each with Steel Shaft and Screw Handles and two sets Blocks.
No. 2--with 13 Steel Cutters, price $6.50
We make this Cutter with longer rod and any number of extra
cutters at 50c. each cutter.
No. 1--with 13 Tinned Cutters, price $11.00
With longer rods and any number of extra cutters at 30c. each
cutter.]
Copper Candy Boiling Pan.
15 × 6 $4.50, 16 × 7 $5.50, 17 × 8 $6.00, 18 × 9 $7.00, 19 ×
10 $8, 20 × 10-1/2 $9. ]
[Illustration: Fig. 16. Price 76c. Improved Slide Candy Hook.]
STEAM JACKET--MADE TO ORDER.]
LIST OF SUGAR BOILING TOOLS REQUIRED FOR A
START.
1 Candy Furnace Price, $7 50 1 Copper Boiling pan 15×6 " 4
50 1 Candy Thermometer " 1 75 1 Marble Slab 48×24×2 " 8
00 1 Caramel Cutter " 6 50 1 Candy Hook " 75 1 Pallette
Knife " 50 1 Doz. Taffy Pans " 2 00 1 Pair English Candy
Shears " 1 50 ------ Total $33 00
More slab room will be required as trade increases.
We cannot go any further into the mysteries of this art
successfully unless we provide ourselves with a candy
machine and rolls to enable us to make drops. They are
indispensable, and if we are to go on, we must have them to
enable us to make drops, and every confectioner sells drops.
These machines are made to suit all classes of trade, big and
little. The small ones make just as nice drops as the large ones,
and will turn out in the course of a day 2 or 3 cwt., by constant
use, so that for retail purposes this quantity would generally be
sufficient.
[Illustration: Fig. 12-1/2.
Candy Machine and Rollers for Boiled Sugar.
For Fruit Drops, Acid or Cough Drops Imperials, Etc.
These Machines are made to fit a Standard Gauge, and will
admit of any number of Rollers being fitted to one frame. Thus
parties having our frames can at any time order additional
rollers which will work satisfactorily.
The Rollers are 2 in. diameter, 3-5/8 in. long. Almost every
conceivable pattern can be cut on them.
CANDY ROLL FRAMES, $ 6 00 each. PLAIN DROP
ROLLS, 14 00 per pair. FANCY DROP ROLLS, from 16 00
"]
Having so far got our workshop arranged the next thing is to
keep it in order. Sugar boiling is dirty sticky business,
especially on wet days, unless every part is kept scrupulously
clean and dry, slabs and tables should be washed, no trace of
sifting, scraps, or boiled goods, should be left exposed to the
atmosphere during the night, the floor well swept, and a little
clean sawdust put down every night.
The comfort and ease in working in a clean place far more
than offsets the trouble and time it takes to put it in order,
besides the goods are much drier, brighter and easier to bottle
or pack. Nothing is more unpleasant than to work with sticky
slabs, slimy machines or dirty scales. The boil adheres to the
slabs, sticks to the rollers, spoiling the shapes, and become
cloudy and spotty in weighing. We are not writing without
knowledge. Any one who has worked or visited small
workshops can endorse the value of these remarks, and call to
mind this imaginary picture. However, there are exceptions,
still the hint will be useful in a good many cases.
Steel Candy Shears.
English Candy Shears, $1.50.]
[Illustration: Fig. 201 a. Price, $1.75
Copper Cased Candy Thermometer.]
METHOD OF SUGAR BOILING.
If the learner will study the following instructions, the author
guarantees to place him in a position to boil sugar as correctly
as the most experienced workman. To accomplish this, the
reader should provide himself with the sugar boiler's tools
named on the preceding page. While the sugar is undergoing
the process of boiling, it is almost impossible for a learner to
determine the exact degree which the sugar has attained
without a thermometer, and even the journeyman finds it so
useful that you will find very few indeed who boil sugar
without it; in fact many of the larger shops will not allow a
sugar boiler to work without one. For almost any purpose the
following degrees will be found all that is necessary. For
instance put into the pan in which you intend to boil, 7 lbs.
granulated sugar together with one quart of water, placing it on
the fire and allow it to boil. Put a cover over the pan and allow
it to boil for ten minutes; then take off the cover and put the
thermometer in the pan, immersing the bottom part of it in the
boiling sugar, and let it remain there until the sugar is boiled to
the degree you require. The following five degrees are those
used by confectioners for different purposes:
IRON BELL SHAPED MORTAR.
English Make, Extra Heavy, Tinned inside.
1 Pint $1 00 1-1/2 " 1 50 1 Quart 2 00 2 " 3 00 ]
1st. The smooth, viz.,--215 to 220 by the thermometer. When
the mercury registers these figures the sugars may then be used
for crystalizing creams, gum goods and liqueurs.
2nd. The Thread, viz., 230 and 235 is the degree which is used
for making liqueurs.
3rd. The Feather, viz., 240 to 245. Only a few minutes elapse
between these degrees, and the sugar must be watched closely
during the boiling at this point. This degree may be used for
making fondants, rich creams, cream for chocolates and fruit
candying.
4th. The Ball, viz., 250 to 255. The sugar at this point is used
for making cocoanut and other candies, cocoanut ice, and
almost every description of grain sugar generally.
5th. The Crack, viz., 310 to 315. This is the degree which is
used, with little variation, for all kinds of drops, taffies, and all
clear goods, whether for the purpose of passing through
machines or manipulating with the hands.
These degrees can be tested by an experienced hand without
the aid of the thermometer, and the learner may accustom
himself by trying them in the following manner: Take the stem
of a clay pipe and dip it into the sugar as it boils, draw it out
again and pass it through the forefinger and thumb; when it
feels oily you will find by looking at your thermometer that it
has reached the degree of smooth, 215 to 220 by the glass.
The next degree or thread, may be tried by your taking a little
of the sugar off the pipe between your finger and thumb and
part them gently; if you see small threads hang between your
finger and thumb that degree has arrived.
For the degree of Ball, 250 to 255, you must have by your
hand a small jug of cold water; when you draw the pipe out of
the sugar dip it in the water, and when taken out of the water,
if you can work it like a piece of putty, you have got the degree
of ball.
The degree of Crack must be tested the same way, and the
sugar must leave the pipe clean; dip it again into cold water;
when off the pipe break off a piece with your teeth; if it snaps
clean in your teeth, pour your sugar on the slab at once.
NOTE.--This last degree must be tried sharply, in giving the
process for trying it without the thermometer. We caution all
beginners to get a thermometer, as practice alone can instruct
you without. It is also necessary to state that thermometers
differ a little, and should be tested.
During hot weather, it is necessary to bring the sugars up to the
full degree; during winter months, the lower degrees marked
will answer the purpose.
CUTTING THE GRAIN, LOWERING OR GREASING.
Almost all sugar, especially refined, whether loaf, crystalized
or granulated, and most sugars known to the trade as pieces
will, if boiled beyond the degree of ball, or 250 by the
thermometer, when turned out of the pan becomes cloudy, then
grainy, and ultimately a solid lump of hard opaque sugar. To
prevent this candying, as it is called several agents are used,
such as glucose, cream of tartar pyroligneous acid, vinegar
&c., the action of which will cause the sugar to boil clear, be
pliable while hot and transparent when cold. It is therefore
necessary to use some lowering agent for all boilings intended
for clear goods, such as drops, taffies, rocks &c.
Pyramid Forms.
No. 1, 22-1/2 inch, 2 rings Price, 90c. No. 2, 32 inch, 3 rings
Price, $1 10. ]
CANDY SCRAPER AND SPREADER.
12 inches long 65c 6 " " 30c ]
Experience has taught most of the old hands that two of these
agents possess all the merits necessary for the purpose, and are
to be preferred to others for reasons it is unnecessary to state--
they are cream of tartar and glucose. A great deal could be said
in favor of either or both; cream of tartar is handier and cleaner
to use as well as more exact in its action; goods boiled with it
will be a better color and, some assert, more crisp; for acids
and all best and export goods it is to be recommended--use a
proportion of half an ounce to every 14 lbs. of sugar--we say
about, as some strong sugars require a little more, this is
generally measured in a teaspoon, two spoonfuls to every 14
lbs. of sugar.
Glucose, being cheaper than sugar, is valuable to the
confectioner, not only for its lowering qualities, but also as a
bulk producer, reducing the cost of the product. On this
account there is a tendency to overdo it by using too much, the
result causing goods to become sticky and turn soft
immediately they are exposed to the atmosphere, not only so,
but we have seen drops running to a solid lump in bottles
through being overdosed. If glucose is used in proper
proportions, it makes an excellent lowering agent, and will
answer the purpose first rate for ordinary drops and the like.
Use three lbs. of glucose to every 14 lbs. of sugar; keep a
panful on the furnace top, so that it will always be hot and may
be easily measured by means of a saucepan or ladle holding
the exact quantity; add the glucose when sugar begins to boil.
FLAVORS AND COLORS.
These form almost as important a part of the trade as the sugar
itself, and it should be the chief object of every workman to try
and excel in these two important features; if you do not use
good flavors, it is a moral certainty you cannot produce good
candies. Flavors for boiled sugars should be specially
prepared, those bought at an ordinary chemist shop may do
very well for flavoring custards and pastry, but are of no use
for boiled sugars, in fact better use no essence at all, as they
are so weak that, to give the drops &c., even a slight taste the
quantity required reduces the degree to which the sugar has
been boiled so much that it works like putty, and sticks to the
machine while being pressed through; the drops when finished
look dull, dragged and stick together when bottled; tons of
drops are weekly spoiled by small makers using such flavors,
while a little trouble and less expense would put them out of
their misery, besides giving to the goods that clear bright dry
appearance to be found in the drops of a respectable house.
It must be remembered that the flavor is the very life of the
candy. Color may please the eye, but excellence in that alone is
not all that is required. A buyer may be attracted by the eye,
but he does not eat with it. Neither old or young would
knowingly eat only colored sugar. A sweet taste may be
satisfied with sugar alone.
It is the variety of pleasant flavors that is desired and it is the
business of the confectioner to supply it. Flavors for sugar
boiling should be as concentrated as it is possible for it to be.
Several large houses who have confined their attention to the
wants and requirements of the confectionery and mineral water
trades have succeeded in producing fruit essences of quality,
which is a pleasure to work with. Being very powerful, little is
required to give the boil rich flavor, consequently it passes
through the machine easily, forming a perfect drop on which
the clear imprint of the engraving characteristic of the machine
used. Essential oils used by confectioners are those having an
agreeable aromatic flavor, and should be used in their original
strength, without being adulterated or reduced. It is absolutely
necessary that they should be pure and fresh, more particularly
the oils of lemon and orange, as when not fresh and pure they
partake of the flavor of turpentine, and are particularly
unpleasant to the taste.
Small makers would do well to buy carefully from a good
house not more than would be used up in two or three months,
especially the two before mentioned. Some oils on the
contrary, improve by keeping such as peppermint and
lavender. All essences and oils are best kept well corked in a
cool dark place.
These oils being powerful, popular and expensive, they are
frequently adulterated. Cream of tartar and tartaric acid on
account of the price is often increased, the former with
different cheap powders, the latter usually with alum. Many
people fail in the process through no fault of their own, but
simply through their being supplied with inferior ingredients,
it is therefore of importance, that colors and flavors should be
purchased at some respectable house; get list of oils' extracts
and essences from Fletcher Mnf'g. Co. who are large dealers in
these goods.
The colors prepared, consisting of several very nice shades of
yellow and red, also coffee brown, jetoline black, damson
blue, and apple green; they are in paste, ready for use, being
vegetable, they are guaranteed strictly wholesome, and may be
used with confidence.
WRINKLES WORTH READING ON SUGAR BOILING.
To make an acid drop to perfection, the pan must not only be
clean but bright; use best white sugar, and just enough water to
melt it, with a little extra cream of tartar (no glucose); boil on a
sharp fire to 305; after passing through machine, well dust
with icing sugar and bottle. Beginners should not try to work
with less water, as the boil is more liable to grain, which can
be seen by an expert and avoided. Before putting on the boil
see that there is sufficient fuel on the furnace to carry through
the operation. To make up a fire during the process spoils the
color and quality. The sharper the sugar is boiled the better the
appearance and durability.
When boiling common sugars have the pan large enough,--
some throw up a good deal of foam when they reach the
boiling point and are liable to flow over--watch closely, and if
unable to beat the foam down, lift the pan on the side of the
fire a few minutes until boiled through.
Many weak sugars burn on a clear fire before they come to a
degree of crack. In this case sprinkle a little fresh fuel or ashes
over the fire and replace the pan again. Should it again catch,
repeat the operation nursing it up to the desired degree. Bad
boiling sugar is very troublesome. A good plan is to make a
rule of straining the batch just after it boils, through a very fine
copper wire or hair sieve, this prevents foreign matter such as
grit, saw dust or even nails, which is often mixed with the
sugar getting into the goods. Keep thermometer when not in
use in jar of water standing on the furnace plate by the side of
the pan, wash out the jar and fill with cold water every
morning; keep the thermometer clean, especially the top part,
as the sugar which adheres to it becomes grainy, and might
spoil a whole boil. After making many dark candies
thoroughly wash the thermometer before putting into a light
boil.
In using colors for drops and clear goods, use them in the form
of a paste where practicable, then you can mix them in when
the boil is on the slab, thus saving your pan; keep the colors
damp in jars, look over them every night, and, where
necessary, add a little cold water to keep them moist, or the top
may get dry and hard, which would make the goods specky.
Use a separate piece of stick for each color to rub in with, and
be careful not to use too much color; a very little goes a long
way with clear boiled goods. Goods are more often spoiled by
using too much than too little; more can always be added if the
shades are too light, but there is no remedy if you have added
too much. When coloring taffies, this must be done in the pan;
liquid colors are best; trouble will be saved if used in the
following order. Suppose Raspberry, Everton and Lemon
taffies were wanted, make the Lemon taffy first, add saffron
just before the boil is ready, then the lemon, and pour out;
make the Everton taffy next in the same way, add the butter
before the lemon; then make the Raspberry. In this
arrangement there is no necessity of steaming out the pan. Had
the Raspberry taffy been made first, the pan would have to be
cleaned out before the Lemon or Everton taffy could have
been made, because it would have been red.
Measure the flavors in a graduated glass; wash out the glass
frequently, or it will get rancid; weigh the acid and see that it is
well ground; if it has become dry and lumpy, rub it down to a
powder with a rolling pin or heavy bottle on a sheet of paper
before using. In using fruit essences a little powdered tartaric
acid throws up the flavor, half the essences will have a better
effect. Put the acid on the boil after it has been poured on the
slab in a little heap, and pour the essence over it, then
thoroughly incorporate the whole.
Use the best oil for the slab with a clean flannel cloth; keep the
cloth in a saucer, if it lies about it falls on the floor and picks
up dirt and carries it to the pouring plate. When it gets hard or
gritty burn it at once and get a new one, or it may be used by
mistake and make a mess. We have seen the beauty of a boil
spoilt scores of times by using dirty rags and rancid oil. A
sugar boiler cannot be too careful in these little details, the
success of his work largely depends upon it. It is easy to
inaugurate a good system, and much more comfortable to
work to it than a slovenly "what shall I do next" sort of a
method. Know where to find and put your hand on everything;
when the boil is hot there is no time to look for what you
require. "A place for everything and everything in its place"
should be a practical feature in every boiling shop.
STICKY CANDIES.
Perhaps there is nothing more annoying to the trade than sticky
boiled sugars. All clear goods when exposed to the atmosphere
will turn damp, especially in wet weather. It is a question of
degree, some slightly and some will run almost to syrup; it is
impossible to obviate the former but the latter can be
prevented. Great care should be used in adding the lowering,
whether cream of tartar or glucose, too much of either will
cause the goods to run immediately after they are turned out.
Weak or inferior sugars, or not sufficient boiling, has also this
effect. We know of no reliable agent which will altogether
prevent this result but we do know that a careful arrangement
of the different proportions, using good sugar and well boiling
greatly mitigate, if not altogether prevent the grievance. Goods
intended for exposure should contain just sufficient lowering
to prevent the boil from growing grainy and boiled right up to
the standard. Of course different sugars will carry more or less
lowering, but this can be easily tested by the workman. A few
experiments will determine the exact quantity for each boil.
There is no excuse for drops sticking in bottles when corked,
this should not occur, if it does, the fault is in the making; the
water has a great deal to do with causing the candies to be
sticky. The writer has experienced this in several country
places, where the only supply of this indispensable ingredient
was drawn from the artesian wells. To look at it, it was all that
could be desired--a beautiful, cold, clear and wholesome
beverage. Of its chemical constituents I do not pretend to give
an opinion, but the drops and other clear boils for which it was
used got damp directly after they were exposed, and would
have run to a syrup had they not been covered up. The goods
keep all right in bottles, but it is very annoying, not to speak of
the injury and loss to a business, when this is the position with
regard to the water supply. The only remedy we could suggest,
and which was very successful, was powdered borax. We used
this in the proportion of a teaspoonful to every 14 lbs. of sugar
adding it just as the sugar began to boil. Borax has been found
useful with any water when making goods to be exposed in the
window or on the counters, such as taffies, rocks and clear
boiled sugars generally. Where the supply of water, as in most
large towns is suitable, given good sugar, cream of tartar or
glucose, in proper proportions, and careful boiling up to the
standard, the addition of borax is unnecessary and should only
be resorted to under special circumstances.
PLAIN TAFFY.
14 lbs. White Sugar. 2 quarts Water. 1/2 ounce Cream Tartar.
PROCESS.--This is an easy and capital recipe to begin with.
The process is practically the same as for all other clear goods,
but the ingredients being fewer there is little chance of their
getting complicated. With a thermometer it is hardly possible
to make a mistake, besides it will make the instruction more
intelligible: should he not possess this appliance, we must ask
that the instructions "How to boil sugar" should be committed
to memory, as it would be tedious and a great waste of time
and space to keep explaining how to tell the different degrees
through which the sugar passes before it comes to the point
required for the different goods given in this book. For this and
other reasons I will assume the learner to be working with one.
Put the sugar and water in a clean pan, place it on the fire and
stir it occasionally till melted; when it comes to the boil add
the cream of tartar and put a lid on the pan; allow it to boil in
this way for ten minutes, remove the lid and immerse the
bottom part of the thermometer in the boiling liquid and allow
it to remain in this position until it records 310 degrees, then
quickly take out the thermometer, lift off the pan and pour
contents into frames, tins, or on a pouring slab, which have
been previously oiled. If on a pouring slab, mark the boil into
bars or squares, while warm, with a knife or taffy cutter: when
quite cold it is ready for sale.
LEMON TAFFY.
14 lbs. White Sugar. 1/2 ounce Cream Tartar. Saffron Coloring.
2 quarts Water. Lemon Flavoring.
PROCESS.--Proceed as directed for plain taffy. When the
sugar reaches 305 degrees, add a few drops of saffron color;
when it reaches 310 degrees, add a few drops of oil of lemon
and pour out immediately into frames or tins; or if on pouring
slab, mark out into bars or squares before it gets cold. The
pouring slab should be level so that the sheet should be all the
same thickness.
BUTTER SCOTCH.
8 lbs. White Sugar. 1 lb. Fresh Butter. Lemon Flavoring. 1/4
oz. Cream of Tartar. 1 quart Water.
PROCESS.--Melt the sugar in the water by an occasional stir
when the pan is on the fire, then add the cream of tartar and
boil up to 300, lift the pan on to the side of the furnace and add
butter in small pieces broken off by the hand; slip the pan on
the fire again, adding the lemon flavoring; let it boil through so
that all the butter is boiled in then pour into frames; when
partly cold mark with cutter into small squares; when cold
divide the squares; wrap each in wax-paper; sold generally in
one cent packages.
N.B.--There is good butter scotch and better butter scotch, but
no bad butter scotch; this quality may be improved by the
addition of a large proportion of butter: some makers would
put 2 lbs. or even 3 lbs. to this quantity, but that would be
regulated by the class of trade and the size squares. These
frames are made to hold 144 squares; a boil this size will make
each square weigh about 1 oz., but any weight of square may
be arranged by the adding or deducting from the boil.
EVERTON TAFFY.
12 lbs. White Sugar. 2 lbs. Dark Sugar. 2 lbs. Fresh Butter. 1/2
oz. Cream of Tartar. 2 quarts Water. Lemon Flavoring.
PROCESS.--Melt the sugar in the water, add the cream of
tartar and boil the whole to the degree of 300; lift the pan on
the side of the fire put in the butter in small pieces, place the
pan again on the fire and let it boil through; add the lemon and
give it time to mix in, then pour out contents into frame, or on
pouring plate to cut up into bars. Everton taffy and butter
scotch are similar, except in color; same remarks as to quality
will apply in both cases; if the fire is very fierce, do not put the
pan down flat on it after adding butter; nurse it gently to
prevent burning; little fresh coke shaken over the fire would
assist.
RASPBERRY TAFFY.
14 lbs. White Sugar. 1/2 oz. Cream of Tartar. Raspberry
Flavor. 2 quarts Water. Brilliant Rose.
PROCESS.--Bring the sugar and water to a boil, add the cream
of tartar, put on the lid for ten minutes, then uncover and
immerse the thermometer; continue to boil to 300; tinge a
bright red with liquid, brilliant rose; add raspberry essence;
pour out on frame or pouring plate and mark into bars or
squares of convenient size; when cold the taffy is ready for
packing and sale.
FIG TAFFY.
10 lbs Good Yellow Sugar. 2 lbs. Glucose. 3 lbs Figs Chopped
Fine. 3 pints Water.
PROCESS.--Boil the sugar, water and glucose to a weak crack,
295; lift the pan partly off the fire, putting a piece of iron
under it to prevent it burning; add the figs, gently letting the
whole thoroughly boil through and mix; pour in oiled tins or
on slab, and mark into squares. When adding the figs let them
drop through the fingers, not in a heap.
WALNUT TAFFY.
5 lbs. Brown Sugar. 5 lbs. Crystal Sugar. 2-1/2 lbs. Glucose. 3
lbs. Walnuts. 2 quarts Water. Lemon Flavoring.
PROCESS.--Shell the walnuts, peel off the skin chop very
fine. Boil the glucose, sugar and water as before directed to the
degree of weak crack, 300. Lift the pan a little from the fire;
add the prepared nuts by letting them run through the finger
gently; let the whole boil through, then add a few drops of the
oil of lemon; when thoroughly mixed in, pour out the boil and
mark into bars before too cold. The flavor is improved by
roasting the walnuts a little before putting in the boil.
PEANUT CANDY.
Boil to the crack, 1 quart best New Orleans Molasses, 1 lb.
glucose and 1 quart water.
Prepare the meats by removing the thin reddish skin in which
they are enveloped and fill a tray to about the depth of an inch.
Pour over them the hot candy prepared as directed, stirring the
meats till each one is covered. A little less candy should be
used than will suffice to entirely cover the meats, though each
separate one should be covered, the object being to use just
enough of the candy to cause the meats to adhere firmly
together, thus forming a large cake, which when nearly cold
may be divided into squares or bars with a sharp knife.
Almonds and other nuts may be used in the same manner
above described.
BARCELONA TAFFY.
5 lbs. Brown Sugar. 5 lbs. Crystal Sugar. 3 lbs. Barcelona
Nuts. 2 lbs. Glucose. 2 quarts Water. Lemon Flavoring.
Prepare the nuts by chopping them fine, boil the sugar, glucose
and water to the degree 300. Remove the pan a little from the
fire add the nuts carefully; when thoroughly boiled through
and amalgamated, add a few drops of lemon and pour out
contents into frame or on pouring plate and mark into bars.
COCOANUT TAFFY.
6 lbs. Granulated Sugar. 2 lbs. Desiccated Cocoanut
Unsweetened. 4 lbs. Brown Sugar. 2 lbs. Glucose. 3 pints
Water. Lemon Flavoring.
PROCESS.--Melt the sugars in the water, bring it to the boil,
add the glucose and continue to boil to the degree 300; lift the
pan a little way from the fire; let the desiccated cocoanut run
gently in the boil; continue to boil until the lot is well mixed
through; add a few drops of oil of lemon and pour out in
frames; use the lemon cautiously, too much spoils the flavor.
Cocoanut Slicer and Shredder. IMPROVED STEEL GRATER.
Pat. Aug. 30, 1887.
No. 2 we claim to be the best Hand Made Machine in the
Market. It is easily adjusted for cutting, slicing or grating, the
several plates requiring but a moment to adjust to the shaft. It
is the only machine having an outside adjustment.
No. 2 Machine, Slicer and Shredder $20 00 Grater for same 3
00 ]
COCOANUT TAFFY OR STICK JAW.
6 lbs. Granulated Sugar. 4 lbs. Brown sugar. 3 pints Water. 2
lbs. Glucose. 4 Large Cocoanuts Sliced.
PROCESS.--Boil to crack 310 by the thermometer, the sugar,
glucose and water; have the cocoanut freshly peeled and sliced
ready; raise the pan two or three inches from the fire; slide in
the nut, stirring gently with spatula to keep them off the
bottom till well boiled through, then pour out in tins or frames.
N.B.--Stir gently only the one way or you may grain the boil.
Citron and Orange Peel Slicing Machine.
This is a useful Machine for Slicing Peel in thin and regular
pieces for the tops of Maderia Cakes, etc.
It is also made double-action i.e.--with both Slicing and
Shredding Knives, the latter being used to shred or grate
Cocoanut, etc., very fine.
Price, $13 00]
[Illustration: Fig. 202 a. Price $1 00.
New Almond Grater.
One of the Best Almond Graters in the Market.]
EGGS AND BACON.
10 lbs. White Sugar. 2-1/2 lbs. Glucose. 3 pints Water. 1 lb.
Nonpareils. 1 Cocoanut. Brilliant Rose Coloring.
PROCESS.--Cut a large cocoanut into slices, dry them and lay
them on the pouring plate in rows about half an inch apart;
sprinkle between them thickly some nonpareil of various
colors (hundreds and thousands). Boil to crack the sugar,
glucose and water; tinge with brilliant rose, and carefully and
evenly pour the contents over the pouring plate, disturbing the
nut and nonpareil as little as possible. A good plan is to have a
small shallow ladle with an open spout, into which pour a little
of the boil, run over the plate a small stream from the ladle
first, this will bind the nut, etc., and keep them in their places
while the bulk is being poured out.
ALMOND HARDBAKE.
10 lbs. Good Brown Sugar. 2 lbs. Glucose. Lemon Flavoring if
desired. 3 lbs. Almonds. 3 pints water.
PROCESS.--Split with a sharp knife the almonds, lay them
face downwards on an oiled plate, cover the plate as closely as
possible; boil the glucose, sugar and water to the crack 305;
remove the pan from the fire, and pour the contents carefully
and evenly over the almonds; the addition of a little lemon or
almond flavoring will improve it.
N.B.--See remarks re-ladle in previous recipe.
ALMOND ROCK.
10 lbs. Brown Sugar. 2 lbs. Glucose. 6 lbs. Sweet Almonds. 3
pints water.
PROCESS.--Clean your almonds by blowing out all the dust
and grit, pick out the shells, dissolve the sugar water and
glucose; boil the lot up to crack; pour the contents on oiled
plate. Sprinkle the almond all over the boil, shake over the lot
a few drops of oil of lemon; turn up the edges first, then the
whole boil; mix and knead it like dough until all the almonds
are well mixed in; no time must be lost in this process or the
sugar will get too hard; when firm make a long roll of the
entire boil, place it on a hard wood board, and cut it up into
thin slices; it will have to be kept in shape while cutting, by
turning over and pressing the sides as it becomes flat; a special
large sharp knife is used for this purpose. A smaller boil than
the above had better be tried by beginners, say half the
quantity. This can be done by halving the ingredients. Needless
to state these remarks apply to other recipes.
FRENCH ALMOND ROCK.
12 lbs. White Sugar. 3 lbs. Glucose. 6 lbs. Sweet Blanched
Almonds. 4 pints water.
PROCESS.--Boil the sugar, water and glucose in the usual
way to the degree of weak crack, 305 by the thermometer, then
ease the pan a little way off the fire, and let the almonds gently
slide into the mass. Use the spatula a little just to keep the
almonds from sticking to the bottom, stirring lightly only the
one way, then watch the boil carefully till it turns a light
golden color; lift off the pan and pour the contents into the
frames. The almond will come to the top better in tins than in
pouring plates.
Of course a better quality is made by adding more almonds, or
vice versa. The almond after being blanched should be spread
on a tin and dried, either on the stove top or in the oven.
RASPBERRY CANDY.
12 lbs. White Sugar. 3 lbs. Raspberry Jam. 2 quarts water.
Brilliant Rose Coloring.
PROCESS.--Melt the sugar in water, and boil to ball 250; add
the raspberry jam, and stir it well in; remove the pan from the
fire, add sufficient coloring to make bright raspberry; rub part
of the mixture with spatula against side of pan until it changes
a heavy opaque, then stir the whole mass until uniform. Pour
the contents carefully on a slab, covered with greased paper;
make the sheet about 1/2 inch thick, mark into bars with a
sharp knife, and break up when cold.
APRICOT CANDY.
6 lbs. White Sugar. 2 lbs. Apricot Jam or Pulp. 2 pints water.
Saffron Coloring.
PROCESS.--Melt the sugar in the water and boil to ball, 250,
add the jam or pulp. Stir well until thoroughly mixed in,
remove the pan, rub part of the contents against the side of the
pan with spatula until cloudy and opaque; color with saffron a
bright yellow, then stir the whole together until uniform
cloudy; pour out in frames or on slab covered with oiled paper.
A pinch of tartaric acid would improve the flavor, but often
prevent candying, unless in the hands of an expert. In any case
the acid should be added in a fine powder after the whole has
been thoroughly grained. A pallette knife is a very useful knife
for rubbing the sugar against the sides of the pan.
BROWN COCOANUT CANDY.
14 lbs. Brown Sugar. 6 large Cocoanuts Sliced. 3 pints water.
PROCESS.--Melt the sugar in the water, and boil to degree of
ball, then add the sliced cocoanut, stir them in remove the pan
from the fire and rub the sugar against the side of the pan until
it becomes cloudy stir the whole together until the whole
becomes cloudy and thick; turn out the batch into tins or on
slabs; mark with a sharp knife into squares or bars. When cold
break it up at marks. Prepare the cocoanuts by cutting them up
into thin slices with a spokeshave or machine. The brown skin
is seldom skinned off for this dark candy.
WHITE COCOANUT CANDY.
14 lbs. White Sugar. 6 Large Cocoanuts Peeled and Sliced. 3
pints Water.
PROCESS.--Peel off all the brown skin from the nuts with a
sharp knife; wash them and cut into thin slices. Melt the sugar
in the water and boil to ball 250, add the sliced nuts, keeping
the boil well stirred. When thoroughly mixed, remove the pan
from the fire and commence to grain with pallette knife or
spatula until the whole mass turns an opaque white. Now turn
out the batch into frames, or on the slab, which has been
covered with paper; mark into convenient sized bars, break up
when set hard.
CHOCOLATE COCOANUT CANDY.
10 lbs. Brown Sugar. 1 lb. Pure Block Cocoa. 4 Cocoanuts
shredded. 3 pints water.
PROCESS.--When cracking the nuts, do so over a basin and
save all the milk: peel all brown skin off and cut the nut into
fine shreds with machine; dissolve the sugar in the pan with
the water and cocoanut milk, boil up to ball, remove the pan a
little off the fire, then add the nut together with the pure block
cocoa, stir the whole together, grain on side of pan as before
directed. Stir the whole well up and turn out into frames or on
pouring plates.
N.B.--The pure cocoa should have been previously melted in a
saucepan or chopped up in small pieces. In the latter case there
is less waste, and the heat of the sugar would soon melt it.
FRUIT CANDY.
7 lbs. White or Brown Sugar. 1 lb. Currants cleaned and dried.
1/2 lb. Sultanas. 1/2 lb. Sweet Almonds. 2 pints water. Saffron
Coloring.
PROCESS.--Mix together the fruits, which should have been
freed from grit and dust; boil the sugar and water to the degree
of ball, 250; remove the pan from the fire; gently grain the boil
by rubbing a little of the syrup against the side of the pan until
cloudy, then slide in the fruit and stir the whole together,
adding a little saffron to color a bright yellow. See that the
mass has changed to an opaque, then turn the lot out into
frames or on a pouring slab.
CANDIES, VARIOUS.
Fruits green, dried or preserved, almonds and nuts of almost
every description, as well as flavors and colors of a pleasant
taste and pretty hue may be used in making candies. The
process is exactly the same: the ingredients can be arranged to
suit the fancy of the maker and the palate of his customers.
The field to select variety from seems inexhaustible, so that
new goods of this class should be introduced ad. lib. No good
purpose could be served by giving a procession of these simple
instructions, when with little thought and judgment anyone
could invent a new candy for themselves. It might be as well
to add that a little glucose or cream of tartar added will make
the candies softer, and may be used, if preferred, in each
formula in the proportion of 2 lbs. of glucose or a teaspoonful
of cream tartar to every 10 lbs. of sugar.
[Illustration: ROLLER PATTERNS.
No. To lb.
1 Tom Thumb Drop 1000 2 Currant Drop 840 3 Acid Drop 500
4 Sour Ball 250 5 Sour Ball 180 6 Fish 200 7 Fish 150 8 Fish
120 9 Fish 60 10 Fish 40 11 Strawberry 200 12 Raspberry 200
15 Shell 200 16 Motto Lump 200 17 Motto Lump 120 18
Motto Lump 80 27 Seal Cough 200 28 Waffle 180 33 Cigar 35
37 Heart and Hand 100 38 Acorn 209 42 Batton 200 53 Cough
120 54 Polka 200 55 Rifle 150 58 Twist Loaf 200 ]
BARLEY SUGAR DROPS.
14 lbs. White Sugar. 3 lbs. Glucose. 4 pints water. 1/4 oz. Oil
Lemon. Saffron Coloring.
PROCESS.--Put the sugar and water in a pan, place it on the
fire, giving it an occasional stir until the sugar is dissolved,
then add the glucose, or 1/4 oz. cream of tartar--either will do,
but do not use both--place the cover on the pan and let it boil
for ten minutes or so, (the cover is put on to steam the sides of
the pan and keep it clean and free from granulation); take off
the cover and put in the thermometer, immersing the bottom
part in the boiling liquid. Let the whole boil until it reaches the
degree of crack, 300; tinge with saffron, then pour the contents
on pouring plate, which has been previously oiled; sprinkle a
few drops of oil of lemon over it, turn the edges as it begins to
cool: then turn it over, knead it up as soon as you can handle it:
if it is on a cool slab you must be pretty smart or it will get too
hard. As soon as it gets stiff enough cut off small convenient
pieces and pass through the barley sugar machine; when cool
break up, give them a good shake in a rough sieve to free them
from any machine scraps; the drops are then ready for bottling.
Powdered sugar is not usually mixed with these drops.
PEAR DROPS.
14 lbs. White Sugar. 3 lbs Glucose. 1/4 oz. Essence of Pear. 1
oz. Tartaric Acid. 2 quarts water. Paste, Red Color.
PROCESS.--Dissolve the sugar in the water, add the glucose,
and bring the whole to the degree of crack, pour the contents
on the slab, rub in a little red paste color in one corner of the
boil to color light pink, turn up the edges, add the powdered
acid in a little heap, pour over the acid the pear essence and
thoroughly mix through the entire mass by kneading: when the
batch is stiff enough cut off in small pieces and pass through
the pear drop rollers; when cold sift and mix some icing sugar
amongst them, and bottle.
RASPBERRY DROPS.
14 lbs. White Sugar. 2 quarts water. 3 lbs. Glucose. 1/2 oz.
Essence of Raspberry. 1 oz. Tartaric. Coloring, Brilliant Rose.
PROCESS.--Melt the sugar in the water, add the glucose and
boil the whole up to crack; pour out the boil on a cold slab, rub
in a little of the cherry paste to color, turn up the edges, put in
the powdered acid in a little heap, pour over the acid the
raspberry flavoring and knead up the batch till thoroughly
mixed and fit for the machine. Cut off in pieces and pass
through the raspberry rollers; sift, dust and bottle when cold.
ALMOND TABLETS.
14 lbs. Brown Sugar. 3 lbs Glucose. Lemon Flavoring. 2 lbs.
Almonds, Chopped. 4 pints water.
PROCESS.--Boil the sugar, glucose and water, as directed, to
the degree of crack; pour the boil on oiled plate, sprinkle the
almond over it with a few drops of oil of lemon, knead the
whole together till stiff, cut off small pieces and pass through
tablet rollers.
PINE APPLE DROPS.
14 lbs. White Sugar. 3 lbs. Glucose. 4 pints water. 1 oz.
Tartaric Acid. Saffron Coloring. 1/4 oz. Essence Pine Apple.
PROCESS.--Boil the sugar, glucose and water, as before
directed, to the degree of crack 310; add to the boil saffron
paste after it has been poured on the slab: when on the slab put
in the acid and essence of pineapple; knead the whole together;
when stiff enough, cut off in pieces and pass through the
pineapple roll.
COCOANUT TABLETS.
14 lbs. White Sugar. 3 lbs. Glucose. 1 lb. Desiccated
Cocoanut. 4 pints water.
PROCESS.--Boil the sugar, water and glucose to the degree of
crack; pour on slab and sprinkle the desiccated cocoanut over
the boil, flavor with lemon, mix up and pass through tablet
rollers.
ACID DROPS AND TABLETS.
14 lbs. Best White Sugar. 3/4 oz. Cream of Tartar. Lemon
Flavoring. 4 pints water. 4 oz. Tartaric Acid.
PROCESS.--Put the sugar and water in clean bright pan and
bring to the boil, add cream of tartar, place the lid on the pan
and boil for ten minutes: remove the cover and put in
thermometer, boiling on a sharp fire to the degree of crack:
pour out at once on clean, greased slab: when cool enough,
turn up at the edges and fold the boil over, then add the acid
which has been finely powdered, together with a few drops of
lemon; knead up the whole until stiff and pass through drop or
tablet rollers; break up when cold, and dust with powdered
sugar, weigh and bottle.
N.B.--We mean the term "white sugar" to include loaf, dutch
crush, granulated or crystal; any of these of good quality will
answer the purpose.
BROWN COUGH DROPS.
14 lbs. Brown Sugar. 3 lbs. Glucose. 3 oz. Acid Tartaric. 1/2
oz. Oil Aniseed. 1/4 oz. Oil Cloves. 1/4 oz. Oil Peppermint. 2
oz. Herb Horehound. 5 pints Water.
PROCESS.--First boil the herb horehound in the water ten
minutes, then strain; add the liquor to the sugar and the
glucose, and boil as for other drops to crack 310; pour on oiled
slab; turn up the edges and fold in the boil, then put the tartaric
acid in a little heap on the boil, and pour over it the aniseed,
clove and peppermint, knead up the whole, thoroughly mixing
the flavors until stiff enough to pass through machine cough
drop rollers.
N.B.--The brown sugar should be of good boiling quality.
LIGHT COUGH DROPS.
14 lbs. White Sugar. 3 lbs. Glucose. 3 oz. Acid Tartaric. 1/2 oz.
Cough Drop Essence. 1/2 oz. Oil Aniseed. 4 pints Water.
PROCESS.--Boil the sugar, glucose and water as before
directed to the degree of crack, 310; pour on greased slab; first
turn up boil, then add powdered acid, cough drop essence and
oil of aniseed; mix thoroughly until ready for machine, and
pass through cough drop rollers; break up, sift, and dust with
powdered sugar.
N.B.--We have almost said enough about plain machine drops;
they are all practically made alike, the color, flavor and shape
alone differing. See our list for colors and flavors, candy
machines and rollers.
TAR COUGH DROPS.
1 oz. Dried Rose Leaves boil in 1 gallon water to half a gallon,
strain and mix with 10 pounds Sugar, 21 pounds Glucose and 1
oz. strained Tar, boil to the crack and finish as for other drops.
IMITATION CHOCOLATE STICKS.
8 lbs. White Sugar. 2 lbs. Glucose. Vanilla Flavoring. 3 pints
Water. 1 oz. Tartaric Acid.
PROCESS.--Place the pan containing the sugar and water on
the fire, stir in the glucose and bring the lot to the degree of
weak crack, 300; pour on the slab, turn up the edges, fold over
the boil, and add the acid and vanilla; when thoroughly mixed
and stiff enough to handle, then pull over the hook until glossy
white: remove it to the slab, and roll into rods about half an
inch thick; when cold snip off into short equal lengths and dip
them into melted chocolate paste, composed of 1/2 lb. pure
block cocoa, 1/2 lb. ground sugar and 3 oz. lard or cocoa butter
(no water). Melt these ingredients in a vessel by standing it on
the hot furnace plate (not too near the fire) stir until all is
dissolved and incorporated, then dip sticks in this mixture
singly, taking them out immediately and laying them on wire
frames to dry.
CHOCOLATE COCOANUT STICKS.
8 lbs. White Sugar. 2 lbs. Glucose. Desiccated Cocoanut. 3
pints Water. 4 oz. Pure Cocoanut.
PROCESS.--Boil the sugar, water and glucose as directed to
degree of weak crack, 300; pour on oiled slab: cut off one third
for pulling; add to the other two-thirds the pure cocoa and mix
it in; pull the smaller piece over the hook until white and
glossy; spread out the solid sugar and lay the pulled in the
centre casing it round evenly then roll into sticks 1 inch thick;
when cold, snip off into lengths make a thin solution of gum or
gelatine, wet the surface of each stick, and roll in desiccated
cocoa nut; when dry they are ready for sale.
ACID STICKS.
Clear white.
10 lbs. White Sugar. 2 oz. Tartaric Acid. Lemon Flavoring. 1/2
oz. Cream of Tartar. 3 pints water.
PROCESS.--Put the sugar and water in a clean bright pan, add
the cream of tartar and boil up sharply to a weak crack, 300;
pour the batch on oiled slab; turn in the edges, fold the boil
over, then put in powdered acid with a few drops of lemon;
knead the whole together, working one end down to a point;
draw it out the required thickness, the full length of the plate,
cut it off, then do another length likewise, repeating the
operation until the boil is worked up; keep the first piece in
shape by occasionally rolling them while the remainder of the
boil is being pulled out and shaped. When the boil is finished,
and the sticks cold, snip them off in lengths with scissors. An
assistant is very useful to keep the sticks in motion while the
boil is being worked up or they may become flat.
PEPPERMINT STICKS.
Dark brown with light stripes.
8 lbs. Brown Sugar. 2 lbs. Glucose. 3 pints Water. Peppermint
Flavoring.
PROCESS.--Bring the sugar, glucose and water to the degree
of crack in the usual way; pour the batch on the slab; work in
the flavors; cut off a piece about 1-1/2 pounds from the boil
and pull it over hook until light and satiny, then roll the pulled
sugar out into a long stick, cut it into six pieces of equal length
and lay them on the solid boil longways and equal distances
apart, then roll the boil into shape, bring down one end to a
point; pull out into convenient lengths, twisting them so that
the stripes form a pretty spiral round the stick.
N.B.--For the stripes in this case, white sugar is often used and
looks much better, but to do so two pans are necessary, one
may be a small saucepan to boil two pounds. The white sugar
is boiled separately in the ordinary way, otherwise, process,
would be exactly as described.
LEMON STICKS.
Pulled yellow centre with yellow case.
8 lbs. White Sugar. 2 lbs Glucose. Yellow Paste Color. 3 pints
Water. Lemon Essence.
PROCESS.--Boil the sugar, glucose and water to a weak
crack; pour the batch on oiled slab; work in color and flavor;
cut off one-third and pull over the hook until of a bright yellow
satiny appearance; remove it from the hook; spread out the
plain sugar and lay the pulled in the centre; case it nicely all
round with solid, then commence to roll; bring one end down
to required thickness; pull out into sticks as long as
convenient, when cold snip into lengths required.
ORANGE STICKS.
Pulled white body with one broad red and two narrow orange
stripes.
8 lbs. White Sugar. 2 lbs. Glucose. 3 pints Water. Red
Coloring. Oil of Orange. Tartaric Acid.
PROCESS.--Boil the sugar, glucose and water to the weak
crack, 300; pour batch on slab; cut off about one-third of the
boil; divide this into two pieces; color one-part a deep red and
the other a deep orange; mix in the colors quickly and stand
them aside on a piece of wood in a warm place till wanted;
now put the acid and flavoring into the larger portion of the
boil and pull over the hook until white and spongey; remove it
to the slab, then take the piece of red sugar and draw it out
about 18 inches long and 2-1/2 inches wide; lay it down the
centre of the pulled sugar, then take the piece of orange sugar
and pull it out about 3 feet, half the thickness of the red, cut in
two and place one on each side of the red, about two inches
from it, roll, twist and pull out the recognized thickness; when
cold, snip in lengths.
CINNAMON STICKS.
Clear pink body with four narrow white stripes.
6 lbs. White Sugar. 2 lbs. Glucose. Cinnamon Flavor. 3 pints
water. Cherry Paste Color.
PROCESS.--Bring the sugar, glucose and water to the crack
and pour out; cut off piece and pull it white: color the body
light pink, add the flavor, prepare the four stripes as before
directed, lay them on the clear sugar, equal distance apart, roll
out in lengths and snip off when cold.
CLOVE STICKS.
Almost transparent with a tinge of red, striped with white and
red stripes alternately.
8 lbs. Sugar. 2 lbs. Glucose. 3 pints water. Cherry Paste Color.
Oil of Cloves.
PROCESS.--Boil the sugar, glucose and water to 300; pour on
the oiled slab; cut off small portion, divide it into two, color
one deep red, pull both stripes and lay them alternately on the
solid sugar, form the boil into a roll, bring down one end,
usually the left end, to a point; pull out in long lengths and
twist; when cold snip with scissors to size.
RASPBERRY STICKS.
Pulled white centre, cased with red and striped with six narrow
white stripes.
8 lbs. White Sugar 2 lbs. Glucose. 3 pints water. Cherry Red
Paste Color. Raspberry Essence.
PROCESS.--Boil the sugar, glucose and water to crack 300;
pour the batch on plate; cut in half and color one half red, then
flavor both halves with essence, (raspberry and a little tartaric
acid); pull one half over the hook and cut off one third of it
and lay it aside; put the other two thirds in the centre of the red
solid sugar and case it around; now lay the remaining piece of
pulled sugar in six lengths of equal thickness and distances
apart on the top of the cased boil; roll out the ball to the
required thickness, twist and snip off into lengths when cold.
TWISTED BARLEY SUGAR STICKS.
Hand Made.
8 lbs. White Sugar. 2 lbs. Glucose. 3 pints water. Lemon
Flavoring. Saffron Color.
PROCESS.--Put the sugar and water in a clear, bright pan and
bring to a boil, then add the glucose: put on the lid for five
minutes, continue boiling in the usual way till it reaches crack
300; now add sufficient coloring to tinge a golden color and
pour the boil carefully over the smooth slab, so that the sheet
of sugar will not be more than the eighth of an inch thick.
When the sheet has partly set, cut it into strips one inch wide
and the whole length of the sheet with scissors. Let an assistant
take charge of the strips and twist them by taking hold of an
end in each hand and turn them in opposite directions, forming
a spiral column; when cold snip the required lengths and
carefully weigh and bottle. To make these goods the operators
must be very quick in their movements. The slab must be
warm on which the sugar is poured, as the thin sticks cool so
fast and get brittle.
PEPPERMINT BULL'S EYES.
For cornered drops cut at angles, black with white stripes.
8 lbs. Brown Sugar. 2 lbs Glucose. 3 pints water. Peppermint
Flavor.
PROCESS.--The process is exactly the same as for peppermint
stick, viz; boil the sugar water and glucose to weak crack, 300;
pour the boil on oiled plate, flavor with peppermint and work
well up; in a smaller pan have two pounds of white sugar, with
the usual proportion of cream of tartar and water boiled to the
same degree; pull this over the hook until white and porous;
remove it to the plate and work it down into lengths about one
inch thick; lay them longways on the solid boil, equal
distances apart; make the whole boil into a thick roll, bringing
one end down to a point; draw off as for one cent sticks, but
thicker; then with scissors snip them off in pieces about an
inch long. Hold the scissors in the right hand, the sugar in the
left; every time you make a clip turn the sugar half way round,
so that the corners of each cushion will be at opposite angles.
BULL'S EYES, (Various.)
The formula given for the different kinds of sugar sticks will
answer for the variety of bull's eyes. The process and
ingredients are precisely alike. The sticks may or may not be
drawn out a little thicker, according to the size of drop
required. Cream of tartar may be substituted for glucose in all
recipes given for boiled goods. The sugar is not boiled quite so
high for hand goods or pulled sugar as it is for machine drops;
being a little lower it works better, keeps longer pliable, and is
less brittle when cold.
ROUND BALLS.
8 lbs. Sugar. 2 lbs. Glucose. Color. 3 pints water. Flavor.
PROCESS.--Boil the sugar, water and glucose in the usual
way to weak crack, say 300; pour the boil on the slab, color
and flavor to taste; work the batch up until stiffish, then roll
the boil round, getting one end down to a point as directed for
sticks, pull it off in lengths of about three feet and about one
inch thick; cut in pieces with "JACKSON BALL CUTTER"
and roll round with the hand. An expert assistant is necessary
for this operation, as the balls must be shaped while hot and
kept on the move till cold.
[Illustration: JACKSON BALL CUTTERS.
This cut represents our Improved Ball Cutter, or Press, which
cuts only one size ball; the improvement consists of a finger
bar, operated by a cam, so that each time the handle is raised
the fingers throw out the balls from between the knives.
Fig 211 a.
No. 1 Cuts 8 balls, 1-1/8 inch diameter (with Fingerbar)} " 2 "
11 balls, 13-16 in. " " } $15 00 " 3 " 9 balls, 1 inch " " } ]
[Illustration: Jackson Ball Cutter.
This Machine has two steel knives, and is regulated by a
gauge, so that it will cut Balls of any size.
Fig. 210 a.
Price, $5 00 ]
This general recipe will apply to all balls. For details of
pulling, striping, casing and variety the reader is referred to the
various processes given for sticks and bulls eyes. They are all
made and finished in this way. For small sizes, pull out the
lengths thinner; for large sizes, thicker.
To make the various striped balls nicely, requires practice and
a good deal of it. No amount of book learning will teach those
who are quite ignorant of sugar boiling; but at the same time if
the reader has mastered the simpler process at the beginning of
the book, he is quite capable of understanding this and
working out his own ideas in this way; but hand-made balls
should not be attempted until the learner feels confident he can
manage a boil easily and quickly, because there is no time to
think after the sugar is on the slab. The manipulation must now
have been acquired to an extent so as to enable the operator to
proceed as if by instinct.
ROSE BUDS.
8 lbs. White Sugar. 2 pounds glucose. 5 or 6 drops Otto of
Roses. 3 pints water. Cherry Paste Color.
PROCESS.--Boil the sugar, glucose and water to the degree of
crack 300, pour on oiled slab, cut off about one third for
pulling, color the larger piece a deep red and flavor with otto
of roses; pull the smaller piece over the hook till white; spread
out the larger piece, lay the pulled sugar in the middle, casing
carefully round, pass through small acid drop rollers.
N.B.--Turn the boil on its edge every time you cut a piece for
the machine, in order to keep the pulled sugar as near the
centre as possible.
RIPE PEARS.
8 lbs Sugar. 2 lbs. Glucose. 3 pints water. 1 oz. Tartaric Acid.
Cherry Red. Yellow Paste Color. 1/4 oz. Essence Pear.
boil to 305; pour on slab, cut the batch into three equal parts,
flavor with essence of pear, together with a little acid, color
one part deep red and one deep yellow, pull the third portion
over the hook and lay it between the yellow and red pieces so
that one side will be yellow and the other bright red; cut off
into convenient sizes and pass through large pear drop rollers.
These goods are sold either plain or crystalized.
BOILED SUGAR TOYS.
See our stock of clear toy moulds, list of which is mailed on
application. They may be had to turn out all kinds of figures,
such as dogs, cats, elephants, etc. They are very popular
among the children and sell well in certain districts, and show
a handsome profit. The moulds are generally made in two
parts; they must be well oiled; the sugar boiled as for drops.
Fill the moulds full, and just before the whole mass sets, pour
as much of the sugar out as will run; this will leave only a thin
coating which cling to the sides of the shapes and will easily
come out when the mould is parted, then you have the figures
complete but hollow. Boiled sugar whistles are made exactly
the same way.
TO CRYSTALIZE BOILED SUGAR GOODS.
Several descriptions of boiled sugars are sold crystalized,
which look very pretty and stand exposure to the atmosphere
better. The process is very simple and may be done with little
trouble. When the drops have been made and set, break them
up and sift them well in a coarse sieve, now shake them over a
pan which is boiling, so that they get damped by steam, and
throw them in a heap of crystal sugar; mix them well up, so
that the sugar adheres to the drops uniformly: now sift them
out of the sugar again and they will dry in a few minutes and
be ready for packing. Another method is, when the drops have
been made and sifted, to have a thin solution of gum or
gelatine and shake it over them and rub them all together till
damp all over; now throw over them sufficient crystal sugar to
coat them and mix them up; when dry sift again and pack.
N.B.---When being crystalized the goods should be warm, not
hot, or they will candy. Large French pears should be
crystalized by the latter process and be almost cold during the
operation; being bulky they retain the heat a long time, and
therefore have a great tendency to grain.
IMITATION INDIAN CORN.
8 lbs. White Sugar. 2 lbs. Glucose. Yellow Color. 3 pints
PROCESS.--Boil the sugar, glucose and water to weak crack,
305; pour the boil on slab, flavor with lemon and color yellow;
cut this boil in two and pull one-half over the hook; roll the
pulled half out in lengths about the size of a corn pod; now put
the plain yellow sugar through the Tom Thumb drop rollers,
loosening the screws a little, and ease the pulled sugar with
sheets from the machine; if done carefully, the result will be a
good imitation of real Indian corn.
POPCORN BALLS.
Roast the corn berries over a smokeless fire in a corn popper
(get our price for corn poppers); keep shaking until every berry
has burst; boil sufficient sugar and water to the degree of
feather, 245; add to each 7 lbs. syrup, four ounces of dissolved
gum arabic; wet the popped corn in this syrup, and roll them in
fine pulverized sugar until coated all over, then lay them aside;
when dry repeat the coating process in the same manner until
they have taken up the desired thickness of sugar. Weigh or
measure sufficient coated berries, according to size of ball
required, moisten them with thin syrup, partly form the ball by
hand, then put it in a pop corn ball press and press tightly into
shape, then form into balls in the usual way with pop corn ball
press.
[Illustration: Pop Corn Ball Press
Makes Balls 3-1/2 inches diameter, has brass cups top and
bottom, so arranged that the ball is pushed out of the cup at
each operation.
Any Size Ball made to order.
Price complete any size Ball, $35 00
Fig. 208 a.]
POPCORN BRICKS.
PROCESS.--The corn berries are prepared as for balls; boil
brown sugar in the proportion of 8 lbs. sugar and two pounds
molasses to ball, 250; pour the syrup over the corn and
thoroughly mix them; press them immediately into oiled tins.
The process should be done quickly and the seeds pressed as
tightly together as possible; when cold they are ready for sale
and may be cut to size with sharp knife.
[Illustration: POP CORN HAND BALL PRESS.
2 in. diameter Price $4 00 2-1/2 " " " 4 00 3 " " " 4 00 3-1/2 " "
" 5 00 4 " " " 5 00 Egg Shape 3-1/8 × 2-1/4 " 5 00
Fig. 209 a.]
POP CORN CAKES.
PROCESS.--Prepare the corn as for balls and pack them
closely into strong square tins slightly oiled with olive oil of
best quality; boil to crack, sufficient brown sugar and glucose
for quantity required and pour the hot syrup over the pop
corns, just enough to make them adhere. When cold cut them
up with a sharp knife the size.
[Illustration: CORN POPPERS--Made Very Strong.
1/2 Peck $2 00 1 Peck 2 75 1/2 Bushel 3 75 1 Bushel 4 75
Fig. 523.]
JAP NUGGETS NO. 1.
2 lbs. White Sugar. 4 lbs. Glucose. 4 lbs. Desiccated Cocoanut
unsweetened. Yellow Coloring. 1-1/2 lbs. Farina. 2 pints
Water.
PROCESS.--Mix the ingredients in copper pan; boil on a slow
fire to stiff ball, 250, stirring all the time; add coloring to
fancy; when ready, pour carefully on an oiled plate, making
the sheet about half an inch thick; when cold, dust with
pulverized sugar and cut up with sharp knife to size.
N.B.--A few loose iron bars are useful to form a square on the
pouring plate, in proportion to size of boil; that the exact
thickness of sheet may be determined.
[Illustration: PATENT CANDY CUTTER.
For Cutting Caramels, Japanese Cocoanut, and all kind of Bar
Candies.
Cuts all thicknesses up to one inch, and all widths up to one
and one-quarter inches.
Moving Bed of Machine is 32 inches long and 9 inches wide.
Will cut 1500 pounds of Candy per day.
One of the handiest and most useful all round Machines a man
can buy.
Price, $75 00]
JAP NUGGETS NO. 2.
2 lbs. White Sugar. 4 lbs. Good Brown. 5 lbs. Desiccated
Cocoanut. 7 lbs. Glucose. 2-1/2 lbs. Farina. 3 pints Water.
PROCESS.--Put the sugar, glucose and water in the pan; place
it on a slow fire; stir in the cocoanut and farina and boil to stiff
ball, 255, keeping it well stirred. Pour on an oiled slab, and cut
up to size; when set, dust with powdered sugar. In large
factories where this candy is made, machinery plays an
important part. In fact the manipulation is practically all done
by mechanism. There is the desiccator for preparing the
cocoanuts, the steam pans, which are fitted with beaters
revolving inside, fixed with chains and weights for lifting them
out, so that the cans may be emptied and cleaned without
trouble; also plates for rolling out sheets to size, and cutting
machines which cut the nuggets any size, the machine being so
arranged that by simply altering a pawl on a ratchet wheel the
size of the nuggets is determined. Where this elaborate
arrangement exists our formula would neither be desirable nor
necessary, nor do we pretend to suggest or advise. However,
many tons are made in the ordinary boiling shop with the usual
appliances and conveniences, and it is to assist people thus
situated is the principal object of this book.
JAP NUGGETS NO. 3.
4 lbs. Good Brown Sugar. 3-1/2 lbs. Glucose. 3 pints Water. 4
lbs. Desiccated Cocoanut Unsweetened. 2 lbs. Farina.
PROCESS.--As before, brown coloring should be used if
required dark; it makes goods look richer; when the boil is cut
up the nuggets should be thrown into pulverized sugar.
VANILLA NOUGAT (Common.)
12 lbs. White Sugar. 3 lbs. glucose. 1/2 oz. Essence Vanilla. 4
lbs. Sweet Almonds small. 3 pints water.
PROCESS.--Put the sugar, glucose and water in a clean pan,
place it on a sharp fire and stir until dissolved; then put on the
cover and let it boil for five or six minutes; now remove the lid
and continue to boil to soft ball degree; now pour the contents
on a damp slab (one over which water has been sprinkled);
when cool take a long flat spatula and work the sugar about
until it becomes white and creamy; now add the almonds
(which have been previously blanched and dried), together
with the vanilla essence; keep working up the whole until of
uniform consistency; now spread the mass on wafer paper in
sheets one inch thick, cover the sheets with wafer paper,
rolling the top smooth; when set cut into bars. Should the
cream be a little thin add some icing sugar when mixing; if
boiled properly this is not required. Most cheap Nougats now
in the market are made more or less according to this formula,
color and flavor differently for variety.
ICE CREAM CONFECTIONERY.
Boil 7 lbs. of loaf sugar with three pints of water: add a small
teaspoonful of cream of tartar, allow it to boil for 10 minutes,
then add one pound of fresh butter: it will then commence to
froth up, and care must be taken that the pan is large enough,
as the syrup will occupy twice the space than if there had been
no butter added; boil this mixture to the degree of very weak
crack, or 285 by the thermometer, at which point it is done;
pour it on the slab, which has been of course previously
greased. As soon as it begins to cool, turn it up and knead it
until it gets stiff enough to pull over the hook. When on the
hook pull it sharp till it gets white as snow. This white is
usually flavored with vanilla or oil of lemon. It may be either
pulled out in bars or left in the heap. It is very easily broken in
small pieces for retail purposes. In the summer or hot weather
keep this candy from the air, or it will be inclined to be sticky.
This eats very rich and commands good sale at best prices.
RASPBERRY AND STRAWBERRY ICE CREAM
CONFECTIONERY.
This is made exactly as the last with the addition of a little red
color before the boil is poured out, or it may be colored on the
slab; add a little essence of raspberry or strawberry and a pinch
of tartaric acid just before pulling the boil. Color the raspberry
a little deeper than the strawberry.
CHOCOLATE ICE CREAM.
To make chocolate ice cream, boil the same quantities as
before precisely in the same way in every particular. When the
sugar has been pulled out, work well into it 1/2 lb. powdered
chocolate; knead this well up in order that the chocolate may
be well mixed with the sugar. Put in sufficient chocolate to
give the boil a dark brown color, otherwise it would be too
light when pulled.
VANILLA CARAMELS.
8 lbs. White Sugar. 2 lbs. Glucose. 1 lb. Fresh Butter. 2 Tins
Condensed milk. 2 pints water. Vanilla Flavoring.
PROCESS.--Boil the sugar, glucose and water to the degree of
ball 250; remove the pan a little from the fire, add the milk and
butter, the latter cut into little pieces and well stir in with
wooden spatula until the whole is thoroughly mixed, then
gently bring the mass through the boil and pour out on greased
slab, making the sheet about 1/2 inch thick; when set cut with
caramel cutter, and when cold separate the squares and wrap in
wax paper.
COCOANUT CARAMELS.
8 lbs. Sugar. 2 lbs. glucose. 1 lb. Fresh Butter. 1-1/2 lbs.
Desiccated Cocoanut, unsweetened. 2 Tins Condensed Milk. 2
pints water.
boil up to ball 250; remove the pan to side, then stir in the
butter, milk and cocoanut, bring through the boil, pour on slab
or in frames about 1/2 inch thick; when set mark with caramel
cutter; when cold separate and wrap in wax paper.
[Illustration: CLADS PATTERN COCOANUT GRATER.
Extra Strong, Two Graters. Clamps to Table or Bench, $1 50
Fig. 21.
Citron and Cocoanut Cutter.
No. 1 Large Price, $1 20
A very handy and useful slicer. Durable and cheap.]
RASPBERRY CARAMELS.
8 lbs. Sugar. 2 lbs. glucose. 1 lb. Fresh Butter. Brilliant Rose
Color. 1 lb. Raspberry Pulp or Jam. 2 Tins Condensed milk. 2
pints water.
PROCESS.--Boil the sugar, glucose and water to weak crack
250; remove the pan to side of fire, add the milk, butter (cut
small) and jam; stir the whole together, replacing the pan on
the fire; add sufficient coloring; keep stirring all the time until
the whole comes through the boil; pour out, mark with set,
divide and wrap when cold.
WALNUT CARAMELS.
8 lbs. White Sugar. 1 lb. Shelled Walnuts broken small. 2 lbs.
Glucose. 1 lb. Fresh Butter. Saffron Coloring. 2 tins
Condensed Milk. 2 pints Water.
PROCESS.--As above, caramels require careful watching and
a lot of stirring, the boil being liable to catch and flow over;
fire must not be too fierce; when too hot put an iron under one
side of the pan to keep it up a little from the fire; keep
constantly on the stir after butter and flavoring ingredients are
added.
CHOCOLATE CARAMELS.
8 lbs. Good Sugar. 1/2 lb. Pure Chocolate unsweetened. 2 lbs
Glucose. 1 lb. Fresh Butter. Vanilla Flavoring. 2 pints Water. 2
tins Condensed Milk.
PROCESS.--When the sugar, glucose and water have been
boiled to the degree of ball, 250, and the milk, butter and
chocolate have all dissolved and incorporated, bring gently
through the boil, then pour out on oiled slab or in frames;
when set, mark deeply with caramel cutter; when cold,
separate with sharp knife and wrap in wax paper.
VANILLA CARAMELS NO. 1 Quality.
6 lbs. Sugar. 2 quarts Sweet Cream. Essence of Vanilla. 15 lbs.
Fresh Butter. 4 lbs. Glucose.
PROCESS.--Put the sugar, glucose and cream in the pan; put it
on a slow fire and stir constantly; let it boil to a stiff ball, then
add the butter; keep stirring, when it has well boiled through,
remove the pan from the fire; flavor with vanilla extract: pour
out on oiled plate; mark when set with caramel cutter; when
cold, divide with sharp knife and wrap each caramel in wax
paper.
VANILLA CARAMELS, No. 2 Quality.
5 lbs. Sugar. 1 lb. Fresh Butter. 3 pints New Milk. 1/2 oz.
Cream of Tartar. 2 pints water. Vanilla Flavoring.
PROCESS.--Boil the sugar, milk and water with the cream of
tartar on a slow fire, stir all the time till it reaches a stiff ball,
add the extract of vanilla and stir it gently; remove the pan
from the fire and pour contents on oiled slab; mark deep with
caramel cutter when set; when cold separate with sharp knife.
These caramels should be cream color.
MAPLE CARAMELS.
By using pure maple, maple caramels may be made precisely
as vanilla; the flavor of the maple sugar is sufficient without
any artificial essence. These caramels will of course be dark.
RASPBERRY AND STRAWBERRY CARAMELS.
These flavors may be used in either of the last two recipes--
best quality according to the first, second quality as to the
second. Walnut, cocoanut, etc., may be added for other flavors.
CHOCOLATE CARAMELS No. 1 Quality.
6 lbs. Best Sugar. 4 lbs. Glucose. 1-1/2 lbs. Pure Chocolate,
Unsweetened. 2 quarts Sweet Cream. 1-1/2 lbs. Fresh Butter.
PROCESS.--Put the sugar and cream in the pan, stir it well
together, then add the glucose; let it boil to a stiff ball, ease the
pan off the fire a little and put in the butter in little pieces, then
the chocolate; keep stirring together; bring the mass through
the boil, then add extract of vanilla; remove the pan and pour
contents on oiled slab, making the sheet about 1/2 inch thick;
mark deep with caramel cutter when set; divide with sharp
knife when cold and wrap in paper.
CHOCOLATE CARAMEL, No. 2 Quality.
5 lbs. Sugar. 3/4 lb. Fresh Butter. 1 quart of New Milk. 3/4 lb.
Pure Chocolate, Unsweetened. 1/2 oz. Cream of Tartar.
PROCESS.--Melt the sugar in the milk, add the cream of tartar
and boil to the degree of ball; ease the pan a little off the fire
and stir in the butter and chocolate; bring the whole to a boil,
add extract of vanilla, then remove the pan and pour contents
on the slab; mark and separate as directed on last.
UNWRAPPED CARAMELS.
Caramels have usually been sold wrapped in wax paper. This
is necessary when the goods are boiled very low and contain a
large proportion of glucose. Like other caramels the
ingredients vary, but the following will answer the purpose:--
7 lbs. White Sugar. 2 lbs. Glucose. 1/2 lb. Fresh Butter. 1 Tin
Condensed Milk, or one quart Sweet Cream. 3 pints water.
Vanilla Flavoring.
PROCESS.--Boil the sugar, glucose and water to weak crack
285; remove the pan from the fire, add the butter and milk, stir
gently until dissolved, add the flavoring just before the stirring
is finished, then pour contents on oiled slab; when cool enough
cut with caramel cutter. If required crinkly on top; run over the
sheet with a corded rolling pin just before cutting.
[Illustration: BUTTERCUP OR MIXED DROP MACHINE.
This Machine is used for Cutting Buttercups, and a large
variety of other Candies. Has saw teeth for making crimped
edged buttercups. Very quick working machine.
Price, $19 00 ]
[Illustration: LATEST THING OUT.
NEW SATINETTE PRESS.
Buttercups and Satinettes will have a very large sale this
season.
Purchase one of our Machines and make your own.
The Machine will pay for itself in a short time, besides you
can always have fresh made goods.
Price $15.00]
[Illustration: Cullums Patent Buttercup Cutter.
No. 1.
No. 2.
Fingers for Buttercup Cutters.
This is a Machine every Confectioner should have for cutting
Buttercups, Drops, &c.
No. 1 Machine is same as No. 2, but is 24 inches long, 3
inches wide, will cut 70 pieces at one movement, and is the
cheapest Machine ever put on the market. Price, $5 00
No. 2 Machine is 34 inches long, 4 inches wide, cuts 150
pieces, giving them a fine cushion shape and glossy
appearance. Cuts three times as fast as any roller.
Comparatively no waste or cracked Buttercups with this
Machine. Cut represents Lifter, the fingers of which fit into the
knives of the Machine so that the 150 pieces of candy can be
removed by one movement. Price, $14 00
Machine with Teeth to form Buttercup with Stitched Edges.
Price, $20 00]
BUTTERCUPS.
These beautiful candies are very popular; they are pleasing
both to the eye and the palate when they are well made, but
they must be kept air tight or they will soon lose all their
attractiveness and become a sticky mass, as they have a great
tendency to "sweat." In order to prevent this as much as
possible it is advisable to use a little borax in each boil. The
process is simple enough, but must be worked quickly, in fact
the beauty depends upon the rapid manipulation of the sugar
over the hook; keep the eye fixed on the color; as soon as it
becomes a glossy satin with a close grain it is finished; lift it
off the hook immediately and return to the slab for casing. Do
not carry on the pulling operation until it becomes spongy, and
be careful not to use too much color; the tints should be light
and delicate when finished. Machines are made for cutting
buttercups, price $6.00 and $14.00, each machine. Crimped
edge machine, $20.00 each. Get our price list.
VANILLA BUTTERCUPS.
7 lbs. Best White Sugar. 2 lbs. Fondant Paste. 1 lb. Desiccated
Cocoanut, fine. Green color. 1 teaspoonful Cream of Tartar. 1
quart water. Borax.
PROCESS.--Put the sugar, water and cream of tartar in the
boiling pan and boil up to crack 310 in the ordinary way; while
the pan is on the fire, take the fondant paste and work into it
the desiccated cocoanut, with a little essence of vanilla, and
lay aside till required. When the boil has reached the required
degree pour the sugar on the slab, color it light green, and
when partly cool, pull over the hook until it becomes a delicate
satin tint; return it to the slab, press the boil out, lay the
fondant paste in the centre and case it all around with the
pulled sugar; now carefully work the one end of the boil down
to a point as for sticks and draw it out in lengths, required
thickness: lay them on the machine and press gently until cut
through; the buttercups are then ready for packing. It is
advisable to work small boils of these goods, as the casing
being boiled soon gets brittle; keep turning the bulk round on
the plate so as to keep the fondant paste exactly in the centre.
RASPBERRY COCOANUT BUTTERCUPS.
7 lbs. Best White Sugar. 2 lbs. Fondant Paste. 1 lb Desiccated
Cocoanut. 1 lb. Raspberry Jam, boiled Stiff. 1 teaspoonful
cream of Tartar. 1 quart Water. Carmine Color. Borax.
PROCESS.--Work the jam and cocoanut into the fondant
paste; boil the sugar, water and cream tartar to crack; pour on
oiled slab; color light rose tint: when partly cool, pull and
work off as in the preceding recipe and cut with buttercup
machine.
COCOANUT BUTTERCUPS.
7 lbs. Sugar. 2 lbs. Fondant Paste. 1 lb. Desiccated Cocoanut.
Yellow Color. 1 teaspoon Cream Tartar. 1 quart Water with
Borax. Lemon Flavor.
PROCESS.--As usual, buttercups of any sort or flavor may be
made by following the directions given, and substituting
different essences, jams, chopped nuts or almonds, and color
to fancy.
BLACK CURRANT BUTTERCUPS.
7 lbs. White Sugar. 2 lbs Fondant Paste. 1 lb. Black Currant
Jam. 1/2 oz. Tartaric Acid. 1 teaspoonful Cream Tartar. 1 quart
Water. Borax. Purple Color.
PROCESS.--Work the jam, acid and color into the fondant
paste, boil the sugar, water and cream tartar to crack, and work
off as already described.
FONDANT CREAM WORK OR BUTTERCUP FILLING.
This branch of the business has developed wonderfully during
the last few years. This cream is not only moulded and worked
into every conceivable shape, size color and flavor by itself,
but is used with chocolate, fruits, etc., to make an endless
variety of pleasing and tasty confections. The smaller goods in
this work form the body, and sometimes the whole, of many
beautiful mixtures, and no window can now be considered
orthodox unless they have a good display of these goods. For
our purpose the variety is a matter of detail which we only
mention to remind the reader that he must look for the greater
part of it outside the covers of this guide. The process is
practically the same all through; the mixing, flavors, colors
and shapes make whatever distinction there is. It will only be
necessary to give a fair selection of formulas to enable the
reader to imitate anything he sees in this line, or invent
something new.
[Illustration: Fig. 15. a
Asbestos Gas Batch Warmer or Spinning Furnace.--Two Sizes.
32 inches long, price $15.00. Can be used in sections if
desired.]
RASPBERRY & VANILLA FONDANTS.
10 lbs. White Sugar. 2-1/2 lbs. Glucose. Raspberry and Vanilla
Flavor. 3 pints water. Carmine Color.
PROCESS.--Boil the sugar, glucose and water in the usual
way to the degree of soft ball; then remove the pan from the
fire; damp the pouring plate with cold water; pour the boil on
it and let it remain till nearly cold. With a long pallette knife or
wooden spatula, commence to work the syrup until it changes
to a white glossy cream; then divide the batch into two; put
one part in the pan and remelt it, just enough to make it a
consistency to mould, add vanilla flavor and run it into rubber
moulds; now put the other portion in the pan and remelt; color
it a light pink; flavor with essence of raspberry and mould in
the same shapes; when the goods are set and cold crystalize
them with cold syrup.
N.B.--Have everything very clean when making fondants;
every speck will show; a touch of blue will make the white a
better color.
CHOCOLATE & VANILLA FONDANTS.
10 lbs White Sugar. 2-1/2 lbs. Glucose. Vanilla Flavoring. 3
pints Water. 1/2 lb. Pure Chocolate.
PROCESS.--Prepare the fondant creams as in last recipe; when
the boil has been creamed, divide into two, one part being
twice the size of the other, put the small portion in the pan to
remelt, adding the chocolate paste; stir until paste is dissolved
and incorporated, but do not let the cream boil; remove the pan
from the fire; run chocolate cream in rubber moulds filling the
impressions only one-third part full; then melt the white
cream, flavor with vanilla and fill up the moulds; when set
crystalize in cold syrup; each fondant will be in two colors,
white tipped with chocolate.
[Illustration: Fig. 15. Batch Warmer or Gas Candy Heater.
Price $5.00.]
COCOANUT FONDANTS.
9 lbs. White Sugar. 2-1/2 lbs. Glucose. 1-1/2 lbs. Fine
Desiccated Cocoanut, Unsweetened. Carmine Color. 3 pints
PROCESS.--Proceed to make the cream as before directed and
divide the batch into two equal parts: remelt one part and stir
in half the desiccated cocoanut with a few drops of lemon; half
fill moulds; remelt the other portion of cream; stir in the
remainder of the cocoanut; color pink, adding a few drops of
essence lemon, and fill up the moulds; crystalize the usual way
in cold syrup.
STRAWBERRY FONDANTS.
9 lbs. White Sugar. 2 lbs. Glucose. Carmine Coloring. 2 lbs.
Strawberry Jam. 3 pints Water.
PROCESS.--Boil the sugar, glucose and water to a soft ball
degree, pour the batch on pouring plate, which has been
previously damped with cold water, let the boil remain till
nearly cold, then with a wooden spatula work the syrup about
till it becomes cream, then mix in jam; return the whole to the
pan and remelt, add sufficient color to make a bright pink, then
run into moulds; when set, crystalize in cold syrup.
CHERRY FONDANTS.
10 lbs. Sugar. 2-1/2 lbs. Glucose. Cherry Flavor. 3 pints Water.
Carmine and Saffron Color.
PROCESS.--Select some large, preserved cherries, cut them in
half. Boil the sugar, glucose and water in the ordinary way to
ball degree, pour the batch on a damp pouring plate; when
nearly cold work up the whole with spatula till it becomes a
white glossy cream, working the flavor in at the same time;
then divide into three equal portions, color one portion a bright
pink and another a yellow, leaving the third white; knead each
portion into stiff paste, adding a little icing sugar to make it
tough; pinch off small pieces and form them into balls about
the size of the cherry, make them a little flat on one side; on
this flat part stick a half cherry, squeezing them into shape;
place them in canvas trays and put them in the drying room for
a few hours to harden; afterwards crystalize with cold syrup.
Other preserved fruits may be used in same way.
FONDANTS FOR MIXTURES.
10 lbs. White Sugar. 2-1/2 lbs. Glucose. Flavors Various. 3
pints Water. Colors Various.
PROCESS.--Boil the sugar, glucose and water as before
directed to a stiff ball and pour the sugar on damp slab; let it
stand till nearly cold, then work it up with spatula till glossy
cream; divide the boil into as many portions as you want
colors; then remelt this cream, color and flavor to fancy; run
the batch into moulds of different shapes. When the fondants
are set, crystalize in cold syrup. Fondants for mixture are made
a trifle harder to prevent being crushed with other sweets with
which they are mixed.
TO CRYSTALIZE FONDANTS
13 lbs. Best White Sugar. 4 pints Water.
PROCESS.--Boil this quantity of sugar and water for a few
minutes, about 220 degrees by the thermometer; stand it aside
undisturbed till quite cold. Pack the fondants in crystalizing
tins, putting wire trays between each layer of say two inches
deep; let the wire trays take a bearing on the ends of the tin;
when the tin is full, cover the goods with cold syrup, putting a
damp cloth over the top; stand the tins in a cool place in the
drying room about ten hours; then remove them to a cold
place; about an hour afterwards take out the plugs and drain
off the superfluous syrup; when the fondants are dry, turn the
tins on end, giving them a slight knock and empty them on
clean trays; they will be ready for packing in an hour or so.
N.B.--If a thin skin forms over the top of the syrup, skim it off
before draining the goods; it may tend to granulate them, but
the damp cloth ought to prevent this skin forming.
CHRISTMAS FANCIES--CLEAR TOY MOULDS.
There are a great number of fancies made from grain sugars
sold about Christmas time. Their beauty and attractiveness
depends upon the moulds in which they are moulded, and the
taste displayed in painting or decorating them. The goods
themselves are quite a secondary consideration, being so
simple to make.
PROCESS.--Boil 7 lbs. sugar, 1 lb. glucose, 2 pints water in
the usual way to the degree of ball 250, by thermometer;
remove it from the fire and rub the sugar against the side of the
pan until thick and white; stir it all together, then fill the
moulds through the runner. Too much sugar must not be boiled
at one time, or it will set before it can be all run into the
moulds; two or three pounds will be enough for a beginner to
practice with. They will be hard enough to be taken out of the
moulds in fifteen to thirty minutes, according to size after
being run, and they will be ready for decorating.
ARTIFICIAL FIGURES.
Fruit, eggs, and any object may be taken from nature by this
process, to be transformed into sugar, afterwards glazed,
colored to imitate nature so exactly as to deceive many
persons. Boil the sugar in exactly the same way as directed in
the previous recipe, grain it and fill the moulds; in a few
minutes run out as much sugar as will leave the mould; this
will cause the casting to be hollow in the centre. Allow your
articles to imitate the natural objects which they represent with
liquid colors and camel's hair pencils; if gloss is required the
colors should be mixed with a strong solution of gum arabic or
isinglass to the desired tint.
COMPOSITION CLEAR TOY MOULDS.
Made from Finest Quality of Metal.
The Moulds marked thus X we have always in stock. Any
others made to order.
No. Name. No. in Mould. No. to Lb. Price.
x 1 Horse and Man large 3 16 $2 60 x 2 Horse, small 3 48 1 30
x 3 General on Horse 3 27 1 30 x 4 Horse 4 45 1 30 5 Horse,
small 4 55 1 30 x 6 Cow 3 38 1 30 x 7 Sheep 4 30 1 30 x 8
Dog, large 3 43 1 30 x 9 Dog, medium 3 48 1 30 10 Dog,
small 3 55 1 30 x 11 Monkey on Horse 3 35 1 30 x 12 Cat,
large 3 28 1 30 x 13 Cat, small 4 32 1 30 x 14 Rat 4 32 1 30 15
Deer, small 3 32 1 65 16 Camel 3 45 1 30 x 17 Rabbit, large 3
16 1 30 x 18 Rabbit, medium 4 24 1 30 x 19 Rabbit, small 4 38
1 30 x 20 Lady on Swan 3 30 1 30 21 Chicken 3 38 1 30 x 22
Rooster 3 35 1 30 23 Eagle 3 35 1 30 x 24 Crow 3 40 1 65 25
Bear 4 35 1 30 26 Baby, large 3 32 1 65 27 Baby, small 3 30 1
30 28 Jim Crow 3 64 1 30 x 29 Man and Wheelbarrow 3 55 1
65 30 Woman and Churn 4 48 1 30 31 Hand 3 38 1 30 32
Basket and Flowers 3 38 1 30 33 Acorn 3 30 1 30 34 Harp 3
31 1 30 x 35 Fireman 3 24 1 30 x 36 Tom Thumb 3 48 1 30 x
37 Soldier 4 48 1 30 38 Steamboat 3 48 1 30 x 39 Locomotive
3 43 1 30 x 40 Sloop 3 43 1 30 41 Flat Iron 4 48 1 30 42 Key 3
35 1 30 43 Skate 3 55 1 30 44 Pistol 3 48 1 30 x 45 Shovel 3
27 1 30 46 Scissors 3 43 1 30 47 Fiddle 4 38 1 30 48 Bugle 3
55 1 30 x 49 Watch 3 21 1 30 50 Basket with handle 3 31 1 30
x 51 Flower Basket, handle 3 28 1 30 x 52 Pitcher, small 3 33
1 30 53 Rocking Horse, small 3 35 1 30 x 54 Three Figures 3
48 1 30 x 55 Rabbit and Basket 4 16 1 65 x 56 Locomotive,
large 3 14 1 30 x 57 Church on Hill 3 18 1 30 58 Tea Pot 3 48
1 30 x 59 Lion 3 70 1 30 60 Sword 3 27 1 30 61 Boy and Goat
3 43 1 30 x 62 Watch, small 3 45 1 30 x 63 Donkey 3 55 1 30
64 Elephant 3 43 1 30 65 Caught in the Act 3 48 1 30 66
Ladders 3 40 1 30 x 67 Horse and Cart 3 28 1 30 x 68 Sparrow
3 19 1 30 69 Small Boat 3 43 1 30 70 Locomotive, small 3 28
1 30 71 Pitchers 3 31 1 65 x 72 Sugar Bowl 3 21 1 65 73 Tea
Cup 3 40 1 30 x 74 Coffee Cup 3 21 1 30 75 Saucers 3 35 1 30
x 76 Tea Pot 3 12 2 60 77 Wine Glass 3 41 1 65 78 Wash Tub
3 33 2 00 79 Flower Vase 3 23 1 65 80 Round Table 3 31 1 65
81 Gun 4 48 1 30 82 Pistol 4 32 2 00 83 Pocket Knife 4 38 1
30 84 Dirk 4 40 1 30 85 Rooster, small 5 55 1 30 86 Crucifix 5
32 2 00 87 Axe 4 48 1 30 88 Pipe 6 21 2 00 89 Ass 5 48 1 30 x
90 Deer Lying Down 3 25 1 30 91 Mule 3 21 1 30 x 92 Dog,
large 3 12 2 00 x 93 Dog with Basket 3 12 2 00 x 94 Dog
standing with Basket 3 15 1 65 x 95 Peacock 3 21 1 65 96
Decanter 3 19 1 65 x 97 Boots 5 27 1 65 98 Plain Basket with
Handle 3 23 1 65 99 Wine Glass, large 3 18 2 00 x 100 Fire
Horn 3 21 2 00 101 Squirrel and Box 5 33 1 65 102 Broom 3
13 1 65 x 103 Bust of Napoleon 4 20 2 00 104 Ladys 3 28 1 65
x 105 Cupid 3 21 1 65 106 Rabbit 3 10 2 60 107 Fish on Plate
3 19 1 65 x 108 Rooster 3 14 1 65 x 109 Owl 3 16 1 65 x 110
Cupid and Basket 8 19 1 65 x 111 Pony 3 18 1 65 x 112 Dog 3
15 1 65 x 113 Cat and Dog Fighting 3 18 1 65 114
Grasshopper 3 13 2 60 x 115 Steamboat 3 19 1 30 x 116 Sea
Lion 3 12 1 65 x 117 Rhinoceros 3 15 1 65 x 118 Tiger 3 15 1
65 x 119 Bear, small 3 20 1 65 120 Bear, Medium 3 16 1 65 x
121 Bear, large 3 8 2 60 x 122 Ape 3 14 1 65 x 123 Large
Hand 3 11 1 65 x 124 Bear sitting up 3 16 1 65 x 125 Camel 3
18 1 65 x 126 Squirrel 3 13 1 65 127 Horse Jumping 3 30 1 65
x 128 Lamb Lying Down 3 14 1 65 129 Sugar Bowl 3 21 1 65
130 Double Pointed Iron 3 16 1 65 131 Boy on Rocking Horse
3 19 2 00 132 Elephant 6 21 2 00 133 Captain Jack 3 18 1 65
134 Frog Smoking 3 16 1 65 135 Swan 3 18 1 65 136 Trumpet
3 16 1 65 137 Boots 3 19 1 30 x 138 Elephant 3 14 1 65 x 139
Monkey on Camel 3 20 1 65 x 140 Cupid on Lion 3 18 1 65
141 Rabbit 4 25 1 65 142 Monkey Dressed in Soldier Clothes
3 24 1 30 143 Pipe 6 33 2 00 x 144 Sloop 3 12 2 00 x 145
Rabbit and Wheelbarrow 3 6 2 60 x 146 Lamb, large 4 14 2 60
x 147 Monkey on Camel 3 8 2 60 x 148 Boy and Large Lamb
3 11 2 60 x 149 Pig 3 18 1 65 150 Dog in Kennel 3 15 1 65 x
151 Fancy Clock 3 18 1 65 152 Small Boy 3 30 1 65 x 153
Mazeppa 3 13 2 00 154 Crane 3 15 2 00 155 Squirrel 3 10 2 00
156 Boy Riding Dog 3 18 2 00 157 Goat Jumping 3 16 1 65 x
158 Cow and Calf 3 23 1 65 159 Organ Grinder with Monkey
3 24 1 65 160 Chriskingle Deer and Sleigh 2 10 1 65 x 161
Basket 3 19 1 65 x 162 Baby in Cradle 3 16 1 65 x 163 Horse
3 20 1 65 x 164 Soldier Boy 3 13 1 65 165 French Lady 4 15 2
00 166 Fancy Bottles 4 12 1 65 167 Boy Stealing Apples 3 13
2 00 x 168 Hussar 3 9 1 65 169 Scotchman 3 11 1 65 170
Rabbit Soldier 3 9 2 00 171 Rabbit Drummer 3 9 2 00 x 172
Rabbit Sportsman 3 16 1 65 x 173 Railroad Car 3 18 1 30 174
Fancy Tea Kettle 3 11 1 65 175 Spread Eagle 2 7 1 65 x 176
Chinaman and Dog 3 13 2 00 177 Rabbit Traveller 3 16 1 65 x
178 Frog on Bicycle 3 15 2 00 179 Ostrich 3 12 2 00 180
Tramp 3 12 1 65 181 Fox 2 12 1 30 x 182 Horse and Jockey 3
19 2 00 183 Piggyback 3 16 1 65 184 Fancy Pitcher, large 3 13
2 00 x 185 Sail Boat 3 15 2 00 x 186 Irishman and Pig 3 15 2
00 187 Monkey and Piggyback 3 15 2 00 188 Policeman and
Boy 3 14 2 00 189 Dog and Deer 3 12 2 00 x 190 Boy and
Bicycle 3 18 2 00 191 Owl on Tree 3 12 2 00 192 Puss in
Boots 3 10 2 00 x 193 Kangaroo 3 11 2 00 x 194 Giraffe 3 12
2 00 x 195 Fancy Pipe 2 12 2 00 x 196 Rifle 4 38 1 30 197
Irishman 3 23 1 30 x 198 Chinaman 3 19 1 30 x 199 Israelite 2
10 1 30 200 Uncle Sam 3 23 1 30 201 Dutchman 3 16 1 30 x
202 Dog Sitting Up 3 12 1 65 203 Basket 3 14 2 00 204 Dog
Running 3 21 1 30 205 Shears 3 38 1 30 206 Shovel 3 21 1 30
LARGE MOULDS FOR HOLLOW OR CLEAR TOYS.
No. Name. Size. No. in Mould. Price.
1 Deer 5 × 7 1 $4 00 2 Deer 3 × 7 1 2 60 3 Horse 5-1/2 × 5-1/2
1 6 75 * 4 Horse 2-1/2 × 2-1/2 1 1 00 5 Horse 2-1/2 × 2-1/2 2
2 00 6 Horse 3 × 2-1/2 1 1 00 * 7 Horse 2 × 2-1/2 3 2 00 * 8
Camel 3 × 3 1 1 65 9 Camel 5-1/2 × 5-1/2 1 6 75 10 Elephant
3 × 5 1 2 00 11 Elephant and Boy 3 × 3 1 1 30 * 12 Goat 3 ×
2-3/4 2 2 00 * 13 Cat 5 × 4-1/2 1 2 60 14 Cat 3 × 4-1/2 1 2 00
15 Dog 6 × 4 1 6 75 16 Dog Lying Down 3-1/2 × 5-1/2 1 2 60
17 Dog 3-1/2 × 4-1/2 2 3 10 18 Wm. Penn 5-1/2 high 1 2 00 *
19 Indian 5-7/8 high 1 2 00 20 Rooster 5 × 3-1/2 1 2 00 21
Rooster 3-1/2 × 3 1 1 00 22 Locomotive 10 × 5-1/2 1 13 00 23
Locomotive, Rabbit Engineer 3-1/2 × 3-3/4 1 2 60 24 Basket 2
× 6 1 9 25 25 Basket 4-1/2 × 4 1 2 60 26 Priest Blessing
Children 2 × 6 1 1 30 27 Washington 7 in. high 1 1 30 28 U. S.
Grant 2-1/4 in. high 1 2 00 29 Gun 7 in. long 3 2 00 30 Gun 7
in. high 1 1 00 31 Ship Full Sail 7-1/2 × 6 1 6 75 32 Steamboat
6-1/2 × 4 1 6 75 33 Rowboat 9 in. long 1 4 00 34 Rowboat 6
in. long 1 1 00 * 35 Rowboat 2-1/2 in. long 2 2 00 36 Whistle
4 2 00 37 Whistle 3 1 30 38 Spread Eagle on Half Globe 4 × 6
1 6 75 39 Rabbit 5 × 5 1 2 60 40 Rabbit 3 × 3 2 2 00 * 41
Lamb 4 × 6 1 2 60 42 Lamb 3-1/4 × 3-1/2 2 2 00 43 Rowboat
4-1/2 × 2-1/2 1 2 00 44 Elephant, Jumbo 8-1/2 × 6 1 6 75 45
Lion 8-1/2 × 6 1 6 75 * 46 Knight on Horseback 3 × 5-1/2 1 1
30 47 Fire Engine 5 × 7 1 6 75 48 Buffalo 5-1/2 × 8 1 6 75
VANILLA CREAM BARS.
7 lbs. White Sugar. 2 lbs. Glucose. 3 pints Water. Vanilla
Flavoring.
PROCESS.--Dissolve the sugar with water in a clean pan; add
the glucose and boil in the usual way to the degree of feather,
243; pour the contents on a damp slab; let it remain a few
minutes to cool; then with a pallette knife work it up to white
cream, adding a tint of blue to bleach it; when the whole has
become a smooth cream, return it to the pan and melt it just
sufficient that it may pour out smooth and level; stir in the
flavor and run on pouring plate 1/2 inch thick; when set cut
into bars.
RASPBERRY OR ROSE CREAM BARS.
7 lbs. White Sugar. 2 lbs. Glucose. 3 pints Water. Raspberry or
Rose Flavor.
boil to 243; pour contents on slab, and when cool divide the
boil into three parts; color one part red, add some pure
chocolate to another, and to a third add a pinch of blue, cream
each part by rubbing on slab to a smooth paste; in rubbing in
the pure chocolate, see that you have enough to make it a rich
brown; for red portion use just sufficient to give a light rose
pink. When all finished, melt each portion separately in the
pan just sufficiently soft to run to a level surface; pour out first
the red, then the chocolate on top of red sheet, then the white
on top of chocolate; this will make a cream cake to cut up into
bars. Some do not take the trouble to melt the cream, being
satisfied to spread the paste out, smoothing it on top with a
pallette knife; this answers the purpose but does not look so
well.
COCOANUT CREAM.
7 lbs. White Sugar. 3 lbs. Cocoanut peeled and sliced. 2 lbs.
Glucose. Red Coloring. 3 pints Water.
PROCESS.--Boil the sugar, glucose and water in the usual
way to the degree 245; pour contents on slab; divide the boil
into two lots; when cool, color one part light pink and put a
small touch of blue in the other; add the sliced cocoanut, half
into each part, then commence to cream them by rubbing.
When both parts have been mixed into a smooth paste, it is
ready for sale, being usually sold by cutting from rough block.
N.B.--Cut almonds, ground walnuts, etc., are used in the same
way as directed for cocoanuts. The boils may or may not be
flavored, but a little improves it and makes it fragrant.
MAPLE CREAM.
8 lbs. Yellow Sugar. 1 quart Sweet Cream. 2 lbs. Glucose.
PROCESS.--Boil the sugar, glucose and cream to 242 on
thermometer, stirring all the time; when done lift off the fire
and let stand till nearly cold (placing it where it will cool
quickly), then stir until it sets; then melt over a slow fire
(stirring constantly) until it becomes a nice creamy
consistency, pour on a well greased tin, lay about one inch
deep, let stand till cold, when by turning over the tin it will fall
out. After the batch is set to cool in the tin, on no account
disturb it as it will make the cream crack into pieces when
turning out. If this is too expensive a recipe use milk instead of
cream and add half a pound of butter.
CHRISTMAS PUDDING (IMITATION).
7 lbs. White Sugar. 1 lb. Raisins. 1/2 lb. Sweet Almonds
blanched chopped. 1 lb. Currants. 1 lb. Sultanas. 1/2 lb. Mixed
Peel. 1 oz. Mixed Spice. 2 pints Water.
PROCESS.--Prepare fruit by washing currants in cold water,
afterwards drying them; stone raisins; blanch and chop
almonds; cut the peel in stripes, then mix them together,
adding the spice; boil the sugar and water to ball degree;
remove the pan from the fire: grain the boil by rubbing the
syrup against the side of the pan in the usual way; when it
becomes creamy, add the mixed fruit, carefully stirring the
whole until thoroughly incorporated; have some wet cloths
ready, into which divide the boil; tie them very tight and hang
them up until set hard. The blanched almonds are used to
represent suet and should be chopped accordingly.
BROWN CREAM PUDDING.
7 lbs. Brown Sugar. 2 lbs. Glucose. 1 lb. Currants. 1/2 lb.
Sultanas. 1/2 lb. Raisins. 1/2 lb. Mixed Peel. 1/2 oz. Mixed
Spice. 2 pints Water.
PROCESS.--Dissolve the sugar in the water and put the pan on
the fire and add the glucose; let the whole boil to a stiff ball,
then pour the contents on a damp pouring plate; when nearly
cold commence to cream by rubbing and working it about the
slab with pallette knife until it becomes opaque, stiff and
creamy, have the fruit prepared and mix as in previous recipe,
then work them into the boil with spatula; now divide the boil
into small basins, holding about one pound each; press the
cream well down and let them remain till set. Take them out,
brush over them a thin solution of gum and dust them with
powdered sugar to represent frosting. Before putting the cream
in the basins, shake a little icing sugar over the basins, it will
keep them from sticking.
RASPBERRY NOYEAU.
5 lbs. White Sugar. 1 lb. Glucose. 2 lbs. Raspberry Jam. 1 lb.
Almonds, blanched and Dried. 3 pints Water. Liquid Brilliant
Rose Color.
PROCESS.--Boil the sugar, glucose and water to the ball
degree, 250; ease the pan off the fire, add the jam and
almonds, with sufficient color to make the whole a bright red;
let the batch boil through, keeping it stirred gently until
thoroughly mixed; now remove the pan from the fire and see if
the batch has turned opaque; if not rub some of the syrup
against the side of the pan and stir until whole boil shows a
little creamy, then pour out on wafer paper, keeping the sheet
about three-quarters of an inch thick; level the top down with
pallette knife and cover with wafer paper; when set remove to
a clean board and cut into bars with a sharp knife. In running
sheets to thickness, arrange the loose bars on the pouring plate
to form a square in proportion to the size of the boil. Almost
any kind of jam can be substituted for flavoring Noyeau.
WHAT TO DO WITH SCRAPS AND SIFTINGS.
It is necessary to know how to use up the scraps, siftings,
spoiled boil candies and otherwise unsaleable goods. People
who make jam or liquorice goods know of course what to do
with them; but small makers often accumulate lots of waste
which seems always in the way. This should be avoided as
much as possible, not only on the ground of economy, but for
the good order and general appearance of the workshop. Keep
the acid scraps separate from the others; have two pans
(earthenware will do) and make it a rule, when sweeping down
the plates, to throw the acid scraps into one pan and the others
into the second pan; keep them well covered with water, and,
as the syrup then gets too thick, put in more water in order that
the scraps may dissolve. When making dark goods such as
cough candy, cough drops, cocoanut candy, stick jaw, etc., use
a proportion of this syrup in each boil, dipping it out with a
ladle. As a rule a careful workman would use up his scraps
every day. Some use the machine scraps by putting them in the
next boil when sugar is on the slab. The writer's experience is
that that method is objectionable, as it not only causes the boil
to be cloudy, but very often grains it. Melt the acid scraps in
water enough to form a thin syrup; put in some whiting,
powdered chalk or lime; put the pan on the fire and stir until
whole boils; see that all the scraps are dissolved; remove the
pan and let it stand for an hour, then strain through flannel.
Use this syrup in the same way as the other for making
common goods.
CREAM FOR CHOCOLATE CREAMS OR BARS.
10 lbs. White Sugar. 3 pints Water. 2-1/2 lbs. Glucose.
PROCESS.--Put the sugar, glucose and water in a clean pan
and boil in the usual way until the batch reaches the degree of
feather 245; (keep the sides of the pan free from sugar); pour
out on damp pouring plate and let it remain till nearly cold;
then with long pallette knife commence to rub the sugar
against the plate and work it about until it changes from a clear
syrup to snow white creamy substance; then knead it with the
hand until of uniform softness and no lumps left in the mass; it
is now ready for use and may be kept covered in stoneware
jars until required for various purposes. In winter the sugar
need not be boiled so high; in hot weather, a little higher.
When packing the cream away in jars it is better to keep the
top moist by laying on a damp cloth before putting in the cork.
Seeing that cream keeps so well, of course it is saving to make
much larger batches at a time. This can be easily arranged by
multiplying the proportions according to size of pan and
convenience. These proportions are a guide, but the writer
knows of no absolute must be this or that, although he has
made as many cream goods as most people and with as much
success. He has seen as fine a sample made in the same
workshop when the boil was made up a little different.
However, in submitting his own formula, it may be taken for
granted he is not a mile from the bull's eye.
Chocolate Melter or Warmer.
No. 1 Size, 12-1/2 × 14 × 6, price $2 00 No. 2 Size, 14-1/4 ×
16-1/2 × 6, " 2 25
Made from best quality of Tin Plate.]
CHOCOLATE CREAM BUNS AND CAKES.
10 lbs. Sugar. 2-1/2 lbs. Glucose. 3 pints Water. 1/2 oz. Vanilla
Essence.
PROCESS.--Boil the sugar, glucose and water in the ordinary
way to the strong feather 245, then pour on damp slab, let it
remain until nearly cold, add the flavor, and with pallette knife
work up the boil till white and creamy; shape it with the hands
or press into tin moulds; stand it in a warm place to harden a
little on the outside. Melt some chocolate paste and cover the
goods smoothly with it, using either knife or brush; when dry
glaze them by brushing on a solution of shellac dissolved in
alcohol.
N.B.--In this recipe the sugar is boiled higher than the "Cream
for Chocolate Cream," because the goods are so large the soft
cream would not keep in shape. In melting pure chocolate
simply put it in a tin together with a piece of lard or cocoa
butter, stand it near the fire, give it an occasional stir; it will
soon dissolve; use no water or it will run to powder and be
spoiled.
TAFFY PANS. Per dozen, $1.25, $1.50, $1.75, $2.
SWINGING PANS. We make any size to order.
CRYSTALIZING PANS AND WIRE TRAYS. Extra Quality.
14 × 10 × 2-1/2, complete $5.50.
COPPER CANDY LADLE. No. 1, Fig. 7, Price, $1.50.
[Illustration: Fig. 7.]
[Illustration: Fig. 8.]
CHOCOLATE CREAM BARS No. 1.
10 lbs. White Sugar. 2-1/2 lbs. Glucose. Melted Chocolate. 3
pints Water. Vanilla Flavor.
PROCESS.--Prepare the cream as directed in Cream for
Chocolate Cream, or use some of that cream. Have some tins
with edges one and one-half inches deep; grease some paper
and fit it neatly round the sides and bottom. Melt some of the
cream on a slow fire; flavor with Vanilla as soon as cream is
sufficiently melted; remove the pan and pour contents into the
tins to make a sheet about one inch thick or less. When set
carefully empty, so as not to break the cake; have some melted
chocolate and with a soft brush coat the cream on both sides;
lay them on wires till cold and set; cut up into bars the
required size. The knife for cutting bars of cream should be
good, having a thin polished blade with a good edge. An old
worn-out thing breaks the cream and makes it irregular.
[Illustration: COPPER CANDY DROP LADLE.
No. 2, Fig. 8, Price, $2.25.
MINT DROPPERS.
Made from Copper.
No. 1 Dropper, 1 Lip, $2 25. " 2 " 2 " 3 25. " 3 " 3 " 3 75. ]
CHOCOLATE CREAM BARS NO. 2.
10 lbs. White Sugar. 2-1/2 lbs. Glucose. Melted Chocolate. 3
pints Water. 1/2 oz. Essence Vanilla.
PROCESS.--Prepare the tins by lining with greased paper,
fitting them smoothly; melt some sweet chocolate paste and
pour it about a quarter of an inch thick on the bottom of the
tins; when set prepare some cream as directed for "Cream for
Chocolate Cream," or use some of that cream, melting it over a
slow fire (do not allow it to boil); stir in the extract of vanilla
and pour the batch in tins about one inch deep: when set, coat
on top with melted sweet chocolate; when this lot is cold and
quite set, cut up into bars with a sharp knife.
[Illustration: BATCH PANS.
Made of Heavy Copper with Sheet Iron Rim to allow them to
set in furnace.
No. 1, diam. at rims 12 inch, bottom 11 in., $7 50.
No 2, diam. at rims 13 inch, bottom 12 in., $8 50. ]
CHOCOLATE DROPS, PLAIN.
Warm some sweet chocolate; when it is just sufficiently heated
to be pliable, pinch off little pieces, roll them in the hands to
size of a small marble; place them in rows on sheets of white
paper, each row about an inch apart; when the sheet is covered,
take it by the corners and lift it up and down, letting it touch
the slab each time; this will flatten the balls into drop shapes;
they should be about the size of a ten cent piece on the bottom;
when cold they will slip off the paper without any trouble.
[Illustration: TOY (or Turned Sugar) PANS.
Made of Copper.
No. 1, 1/2 Gallon, $3 00 " 2, 1 " 4 00 " 3, 1-1/2 " 5 00 ]
CHOCOLATE DROPS (NONPAREIL.)
Process exactly as for plain drops. When the drops have been
flattened, cover the sheets of paper entirely over with white
nonpareil (hundreds and thousands); when the drops are dry
shake off the surplus ones.
CHOCOLATE CREAMS.
Melt some cream (see "Cream for Chocolate Cream") use the
runner and fill the moulds; in an hour the cream will be set
hard enough to be taken out of the moulds; they are then ready
for coating. Warm some sweet chocolate paste until melted,
then drop the creams into the melted chocolate, two or three at
a time; lift them out with a long fork and place them on glazed
paper or sheets of tin to dry; put them in a cool place to
harden; pack carefully in paper lined boxes in such a manner
that they hardly touch each other; if packed roughly like most
other candies, they become spotted and rough, spoiling the
appearance altogether.
Rubber moulds are now largely used for making these goods;
being much cleaner and very much easier used than starch
moulds, and for new beginners are very much better than
starch. These moulds are now to be bought much cheaper than
they were a few years ago, the price now being about $1.40
per lb. These moulds weigh about two pounds each and hold
ninety chocolate drops and can be refilled every half hour. We
would strongly advise the purchase of rubber moulds, as
besides the saving of time, neither starch boards, starch, plaster
moulds or bellows are required. Fletcher Manfg Co., carry a
full line of moulds for chocolates and creams.
CHOCOLATE FOR DIPPING.
This mixing is so often required by confectioners for so many
purposes that a good general recipe will not be out of place. If
the instructions are followed and a little discretion used with
the colors, a light glossy chocolate coating will be the result.
1 lb. Pure Chocolate. 3 oz. White Wax. Chocolate Brown
Color. Cochineal.
PROCESS.--Put the chocolate in a saucepan; stand on the
furnace plate or near a fire; break up the wax into little pieces
and stir it in until all is melted; then add the brown color, with
a little liquid cochineal, stirring the whole until thoroughly
mixed; it is then ready for use. For cheap common goods,
more wax may be used. When mixing in the color try a little
on a piece of white paper until satisfied with the blend.
GELATINE COCOANUT BARS (YELLOW).
8 lbs. White Sugar. 6 lbs. Glucose. 2-1/2 lbs. Gelatine. 3 lbs.
Cocoanut sliced. 1 oz. Acid Tartaric. 3 pints Water. Saffron
Color. Lemon Flavor.
PROCESS.--Soak the gelatine in cold water for twelve hours,
boil the sugar, glucose and water to a stiff ball, 255; remove
the pan from the fire; stir in the gelatine till dissolved; let it
stand for a few minutes and remove the scum from the top,
then add the acid, flavor and cocoanut; gently stir the whole
until well mixed; tinge a bright yellow with saffron; pour into
oiled tins, making the sheet 1/2 inch thick; when set, cut up in
sticks to sell two or four for a cent.
N.B.--This boil may be divided into two lots, one half colored
red and flavored, raspberry, or a second boil may be made
precisely as this one altering the color and flavor only.
PATENT RUBBER CANDY MOULDS
New Patterns.
The best process in the world for making moulded Bon-bons
or French Creams and grained work, is by using Patent Rubber
Candy Moulds. They will entirely supplant the use of starch as
a mould for manufacturing such candies for the following
reasons.
I.--Not alone can all the patterns at present made in starch be
reproduced in these moulds but also a large variety of others
with a perfection not before known, and which it would be
impossible to use in starch.
II.--A much superior quality of goods is produced, in as much
as the candies show as perfect a pattern as the moulds
themselves.
III.--A saving at least 33 per cent is accomplished in labor.
IV.--No starch boards or starch is required, consequently the
filling, printing, sifting and blowing off are dispensed with--
six items of expense.
V.--The moulds specially facilitate the making of cream
walnuts, cream almonds and cream jellies and other
combinations, because the nuts, etc., can be pressed on the
candy as soon as it has been poured into the moulds. This
cannot be done with starch moulds, as any pressure on those
will destroy the pattern.
VI.--Casting into starch moulds requires considerable
experience and skill in order to do work well, while any
workman can turn out the most perfect work with the rubber
moulds, without any previous experience in such work.
VII.--A saving of room is effected, as a starch room is not
required and the capacity of the rubber moulds is so much
greater than starch boards of equal size that a comparatively
less number of moulds are required to produce an equal
quantity of goods.
VIII.--No starch being used, the shop will remain much
cleaner.
These moulds are made of Pure Para Rubber and will, with
proper usage last from twelve to fifteen years, judging from
those which have been in use for the past four years.
An objection which naturally suggests itself to a person who
has never tried these moulds, is that the candies might possibly
have some taste of the rubber. This is not the case, however.
NOT THE SLIGHTEST TASTE OF RUBBER
is discernable. Not one of our many customers, either in this
city or throughout the country, has made a single complaint.
This proves that there is absolutely no difference between
candies made in rubber moulds and candies made in starch
moulds.
The demand for these moulds increases every year.
WRITE FOR PRICES AND PARTICULARS.
Cream to be run in these moulds should be cooked one degree
lower than usual for starch.
Crystal 1/2 degree lower than usual for starch.
Before using New Moulds for first time, soak for half an hour
in strong common washing soda and water.
CHEAP JELLY GOODS.
14 lbs. White Sugar. 12 lbs. Glucose. 3 lbs. Gelatine. Flavor. 2
oz. Tartaric Acid. 2 pints water. Color.
PROCESS.--Soak the gelatine in cold water for twelve hours;
bring the sugar, and water to a boil, then add the glucose and
continue boiling till it reaches the degree of stiff ball; remove
the pan from the fire and stir in the gelatine and acid till
dissolved; color and flavor to fancy; remove the scum and run
the batch into tins. Set the goods aside for twelve hours, then
cut up into jubes and crystalize with fine powdered sugar. This
is a cheap line; there is not much body in them, but they sell at
a price and give satisfaction.
[Illustration: Funnel Droppers.
Tin. Copper. No. 0 40 75 " 1 60 1.25 " 2 90 1.50 ]
[Illustration: Candy Tongs.
Tin per thousand, $4.00 Brass " 5.50 Silvered " 7.00 ]
JELLY FANCIES.
12 lbs. Sugar. 7 lbs. Glucose. 3 pints Water. 3 lbs. Gelatine. 2
oz. Tartaric Acid.
PROCESS.--Soak gelatine in cold water for twelve hours. Boil
the sugar, glucose and water in the usual way to the degree of
ball; remove the pan from the fire and stir in the gelatine
gradually until dissolved; let it stand for a few minutes; take
off the scum as it rises, then divide the boil, if required in more
than one, color and flavor each portion to fancy, then run the
boil in the moulds; when set put them on clean slab, sprinkle
some cold water over them and roll them about until all are
damped, then cover them with fine crystal sugar and mix them
up till crystalized all over, and spread them out on trays to dry.
The different recipes already given will give the reader a
general idea how gelatine goods are made. By using different
colors, flavors and shapes an infinite variety can be produced.
It would serve no good purpose to further multiply these
formulas for small goods.
JAM ROLEY POLEY.
10 lbs. White Sugar. 5 lbs. Glucose. 2 lbs Gelatine. Carmine
Color. 1 lb. Raspberry Jam. 1 lb. Desiccated Cocoanut. 3 pints
Water.
PROCESS.--Soak the gelatine in cold water for twelve hours;
boil the sugar, glucose and water sharply to stiff ball; remove
the pan from the fire, stir in the gelatine, stand aside till scum
rises and skim it off; divide the boil into two portions, (mix
together 1 oz. tartaric acid, 1 oz. carbonate of soda, 2 oz. icing
sugar); drop this powder and the desiccated cocoanut into one
half of the boil and stir briskly until the whole rises in a white
foam, then run out into tins, on sheet about 1/4 inch thick; now
take the other half, color bright red, adding the raspberry jam;
stir till thoroughly mixed and run this on top of the white sheet
about the same thickness; when cold and hard, take out the
sheets and make a roll of each.
N.B.--Let the red portion be cool when run over the white, as
the white being lighter will come to the top if disturbed by the
mixture being too hot.
RASPBERRY JELLIES.
9 lbs. White Sugar. 6 lbs. Glucose. 2 lbs. Apple Jelly. 2-1/4 lbs.
Gelatine. 3 pints Water. 2 oz. Tartaric Acid. 1/2 oz. Essence
Raspberry. Carmine Color.
PROCESS.--Soak the gelatine as usual; boil the sugar, glucose
and water to a stiff ball; remove the pan from the fire; stir in
the gelatine and let it remain till scum rises; skim it off, then
add jelly, acid and flavor and sufficient color to make a bright
red: now mould the batch into Raspberry shapes and put them
in a cold place. When set stiff, put the goods in thin layers in a
crystalizing tin and cover them with cold syrup. Let them
remain undisturbed for twelve hours, then drain off all the
surplus syrup and turn the raspberries on clean trays; when dry,
pack.
N.B.--When putting jelly goods in tins, be careful that the
layers are not thick, as they lay so close that the syrup cannot
get in between them. A good plan is to have wire trays and fix
three or four loosely in each tin, taking their bearings on the
ends of the crystalizing tin. By this means you will get more in
a tin with better result. Boil the syrup in the proportion of six
pounds best white sugar to each quart water, to the degree of
smooth 215. It must be quite cold when used for gelatine work
or the goods will come out of the tins in a solid block.
BLACK CURRANT JELLIES.
9 lbs. White Sugar. 6 lbs. Glucose. 2-1/4 lbs. Gelatine. Purple
Coloring. 3 pints Water. 2 oz. Tartaric Acid. 2 lbs. Black
Currant Jelly.
PROCESS.--Soak gelatine as usual, smooth off and mould
fondant shapes. Boil the sugar, glucose and water, as already
directed, to a stiff ball; remove the pan from the fire, drop in
the gelatine, a few pieces at a time, stir till dissolved. Let it
remain a short time till the scum rises; skim it off, then stir in
the tartaric acid, jelly and sufficient color to make the mixture
a bright color, then mould the batch. When the goods are
firmly set, place them in layers on wire frames fitted for
crystalizing pan; arrange the frames in the tins and cover with
cold syrup; let them stand for twelve or fourteen hours
undisturbed, then drain off the surplus syrup; take them
carefully out of the tins, pack them on clean trays; when dry
they are ready for boxing. These goods require handling
gently; they are very delicate and easily crushed.
[Illustration: Daisy Peanut Warmer.
The most complete Peanut Warmer in the market.
The Nuts are kept warm by a water jacket which surrounds the
Pan, and is heated by a Gas or Oil Stove as desired, has steam
whistle which attracts attention.
Strongly made and nicely ornamented and lettered.
Price complete with either Gas or Oil Stove, f.o.b. Toronto,
$10 00.
Size, 29 in. high, 18 in. wide, 12 in. deep.
State when ordering if for Oil or Gas Stove.]
PINEAPPLE JELLIES.
8 lbs. White Sugar. 8 lbs. Glucose. 2-1/4 lbs. Gelatine.
Pineapple Flavor. 3 oz. Tartaric Acid. 3 pints Water. Saffron
Color.
PROCESS.--Soak the gelatine in sufficient cold water to cover
it. Boil the sugar, glucose and water as usual to stiff ball and
remove the pan from the fire; stir in the gelatine, wait till scum
rises and remove it; then add the acid, flavor and sufficient
color to make bright yellow; pour the mixing into pineapple
moulds; keep them in a cold place till set; pack them in layers
in wire frames; put them in the crystalizing tins and cover with
cold syrup; stand aside where they will not be shaken or
disturbed for twelve or fourteen hours; then draw off the
surplus syrup and put them in clean trays to dry. In flavoring
these goods, use the pineapple gently, only a few drops, too
much spoils them.
[Illustration: Fig. 213 a.
"Daisy" Peanut Roaster.
Price, $5 00
We make this to fit ordinary Cook Stoves if so ordered at same
price.
This Roaster fits your Candy Furnace.]
[Illustration: Fletcher's "UNCLE SAM" Dry Air Peanut
Warmer.
Japanned and Ornamented Glass Front.
Size--1 foot 7 in. × 1 foot 5 in., 1 foot 10 in. high.
Price complete $6 50]
[Illustration: Kingery's Perfection Steam Power Coffee and
Peanut Roaster and Warmer.
Size and Style of Machine we carry in stock marked thus*
With Steam Whistle. 1 Peck Size, Tin Warmer $100 00 $104
00 *1 Peck Size, Copper Warmer 108 00 112 00 2 Peck Size,
Tin Warmer 115 00 119 00 2 Peck Size, Copper Warmer 124
00 128 00 1 Bushel Size, Tin Warmer 135 00 139 00 1 Bushel
Size, Copper Warmer 148 00 152 00 ]
BEST WAY TO CRYSTALIZE GUM GOODS.
13 lbs. Best White Sugar. 2 quarts Water.
PROCESS.--Have the goods cleaned and put in crystalizing
tins; bring the above quantity of sugar and water just to the
boil and stand aside until only milk warm; then pour it gently
over the goods until covered; then slip the hands into the
middle of the goods, and with the fingers just ease this bulk so
that the syrup will flow freely between them; withdraw the
hands carefully and cover the tin; do not again disturb it for the
next twelve hours, when the goods will be ready to drain and
dry. To an experienced man, this method may seem a little
dangerous and likely to spoil the crystal; but it will not do so if
done carefully. Of course, it is understood the goods are not to
be roughly stirred up, but simply loosened.
Concentrated Flower and Essence Flavors for Confectioners.
ESPECIALLY ADAPTED FOR FINEST WORK.
Essence Maraschino. " Pistachio. " Ratafia. " Lilly of the
Valley. " Dainty. " French Rose. " Ylang Ylang. " Patchouli. "
Tuberose. " Carnation. " Heliotrope. " Crabapple. " Jasmine. "
Millifleurs. " Hyacinth. " Cachou. " Bon-Tons. " Mirabells. "
Sweet Briar. " Locust Flower. " Lilac Blossoms. " Fleur de
Raisin. " Apple Blossom. " Violet (True). " Wood Violet. "
Orange Blossom. " Hawthorne. " Wild Olive. " Musk.
Flavoring Extracts.
Extract Currant. " Jamaica Ginger. " Gooseberry. " Grape. "
Lemon. " Mead. " Nectar. " Orris. " Cinnamon. " Quince. "
Rose. " Strawberry. " Anisette. " Apple. " Apricot. " Banana. "
Bitter Almonds. " Blackberry. " Catawba. " Cherry. " Plum. "
Raspberry. " Sarsaparilla. " Wintergreen.
Essential Oils.
Best Qualities.
Our Essential Oils will be found equal to anything obtainable.
Write us for prices on anything you require. We cater
especially to the candy makers and confectioners.
FLETCHER MNF'G. CO. 440 & 442 Yonge Street, Toronto,
Ont.
FLETCHER MNF'G. CO.

Importers and Dealers in
Confectioners Colors, Flavoring Extracts, Concentrated Fruit
Oils, Flower Essences, Fine Essential Oils, Soluble Extracts,
etc., for Bakers and Confectioners.
PURE FRUIT JUICES
prepared by newly discovered process, keep any length of time
corked or uncorked in any temperature.
FLETCHER Mnf'g Co. 440 & 442 Yonge St, Toronto.
PURE MALT EXTRACT.

Largely used by Bakers to prevent Bread from becoming dry,
and to give it a sweet and nutty Flavor. It ensures shorter and
sounder Fermentation.
BREAD made with it is easily digested, makes larger loaves,
golden tinged crust, general satisfaction to the Consumer and
profit to the Baker.
AGENTS,
FLETCHER Mnf'g. Co. 440 & 442 Yonge St, Toronto.
FLETCHER MNF'G. CO.
TORONTO
CANADIAN AGENTS FOR
THE CELEBRATED XXXX BRAND OF GLUCOSE
Guaranteed Equal, if not Superior, to any on the Market.
Its uniform high quality, good color and great specific gravity,
has created for it such a reputation that orders could not be
filled, this season, as fast as required; is now largely used by
the best wholesale and retail confectioners of Canada. With
our repeat orders we have some very flattering testimonials as
to its high quality. Our Prices are Right. The goods when once
tried need no other recommendation.
Sold in barrels, half, quarters and pails.
Samples and prices on application.
FLETCHER MNF'G. CO. Toronto.
OUR LEADING SPECIALTY is the manufacture of Soda

Fountains and apparatus. We make both counter and wall
fountains.
We make liberal allowances for old apparatus.
EASY TERMS OF PAYMENT.
[Illustration: THE POLAR "D."
Fig. 260 a.
Fletcher Mnf'g. Co. 440 & 442 Yonge St., Toronto.
OUR POLAR. D. SODA FOUNTAIN WITH OUR NEW
PNEUMATIC SYRUP JAR.]
Transcriber's Note
Misspelled words have been corrected. Punctuation in this
book is somewhat erratic; in general, this has not been altered
from the original. However, when punctuation clearly follows
a specific pattern, punctuation has been standardized.
In the recipe for ACID DROPS AND TABLETS, the original
wording says to "add the acid which has been finally
powdered." Since this seems like a typo, it has been changed
to "finely powdered."
In the table of COMPOSITION CLEAR TOY MOULDS, the
ones digit of the "No. per lb." is unreadable for items 34
(Harp), 35 (Fireman), and 46 (Scissors). The numbers listed in
that column for those items are guesses.
In the recipe for TAR COUGH DROPS, the tar referred to is
probably pine tar.
End of the Project Gutenberg EBook of The Candy Maker's

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