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PriDe Medal and *iploma a arded at Toronto 8ndustrial EEhibition FG.H, for General EEcellence in )tyle and Finish of our goods" HH-$HH, #+;GE )T",IT+(+;T+, C';"
T+(+;T+ 9 9+7;)T+; P(8;TE( J )T'T8+;E( F-K C7:(C7 )T FG.L F%ETC7E( M;F'G" C+"
Manufacturers and dealers in Generators, )teel and Copper )oda Mater Cylinders, )oda Founts, Tumbler Mashers, FreeDers, 8ce Breaking Machines, 8ce Cream (efrigerators, Milk )hakers, 8ce )ha!es, %emon )=ueeDers, 8ce Cream Cans, Packing Tubs, Fla!oring EEtracts, Golden and Crystal Flake for making 8ce Cream, 8ce Cream Bricks and Forms, and e!ery article necessary for )oda Mater and 8ce Cream business"
8n presenting this selection of choice recipes for Candy Makers e ha!e endea!ored to a!oid e!erything that is not practical and easy to understand" The recipes gi!en are from the most eEperienced and notable candy makers of 'merica and Europe, and are such, that, if follo ed out ith care and attention ill be sure to lead to success" Practice is only to be had by eEperiment, and little failures are o!ercome by constant perse!erance" 'fter the rudiments ha!e been thoroughly mastered, the reader has ample scope to distinguish himself in the Candy orld, and ill do so ith patience and perse!erance" Me trust our patrons ill look upon this ork, not as a literary effort, but as instruction from a practical orkman to a ould$be orkman"
Manufacturers of Candy Makers Tools and Machines, and e!ery article re=uired in Confectionery and Candy Making" ')< F+( +:( C'T'%+G:E" ):G'( B+8%8;G" This branch of the trade or business of a confectioner is perhaps the most important" 'll manufacturers are more or less interested in it, and certainly no retail shop could be considered orthodoE hich did not display a tempting !ariety of this class" )o inclusi!e is the term Nboiled goodsN that it embraces drops, rocks, candies, taffies, creams, caramels, and a number of different sorts of hand$made, machine$made, and moulded goods" 8t is the most ancient method of hich e ha!e any kno ledge, and perhaps the most popular process of modern timesO the e!idence of our e!eryday eEperience con!inces us that @not ithstanding the boom hich heralds from time to time a ne s eet, cooked in a different manner, composed of ingredients hitherto unused in businessA, it is the eEception hen such goods hold the front rank for more than a fe months, ho e!er pretty, tasty, or tempting they may be, the public palate seems to fall back on those made in the old lines hich, though capable of impro!ement, seem not to be superceded" +f the entire make of confectionery in Canada, at least t o$thirds of it may be ritten do n under the name of boiled sugar" They are undoubtedly the chief features ith both manufacturers and retailers, embracing, as they do, endless facilities for fertile brains and deft fingers for in!enting no!elties in design, manipulation, combination, and finish" ;ot ithstanding the already great !ariety, there is al ays daily something ne in this department brought into market" Many of the most successful houses o e their popularity more to their heads than their hands, hence the importance of studying this branch in all its ramifications" The endless assortment re=uiring different methods for preparing and manipulating make it necessary to sub$ di!ide this branch into sections, order and arrangement being so necessary to be thoroughly understood" Mhen e consider the fe ineEpensi!e tools re=uired to make so many kinds of saleable goods, it is not to be ondered at so many retailers ha!e a fancy to make their o n toffees and such like, there is no reason hy a man or oman, ith ordinary patience, a illing and energetic disposition, fa!ored ith a fair amount of intelligence, should not be able to become ith the aid of T78) B++< and a fe dollars for tools, fairly good sugar boilers, ith a fe months practice" There are reasons hy a retail confectioner should study sugar boiling" 8t gi!es character to the business, a fascinating odour to the premises, and a general at$homeness to the surroundings" ;o goods look more attracti!e and tempting to the s eet eating public than fresh made goods of this kind" ' bright indo can be only so kept by makers" Grainy or sticky drops may be reboiledO scraps and hat ould other ise be almost aste @at least unsightlyA may be redressed in another shape, and become, not only saleable, but profitable" There are many ad!antages hich a maker possesses o!er one ho buys all" For instance, clear boiled goods should be kept air tight, and are therefore deli!ered to the retailers in bottles, jars, or tins, on hich charge is made, these ha!e to be repacked and returned" Breakages are an important item, so is freightIthe cost of the latter is sa!ed and the former reduced to a minimum" Mhate!er means are adopted to benefit the retailer and ad!ertise the business by brighter indo s, cleaner shops, less faded goods, and healthier financial conditions must contribute to the general prosperity of the trade, from the bottom step to the top rung of the ladder" 8t should be the aim of all amateurs to study =uality rather than price" Goods ell made, carefully
fla!ored, and nicely displayed ill al ays command a ready sale at a fair price, gi!ing satisfaction to the consumer and credit to the maker" Gi!e your customers something to please the eye as ell as the palate, so that e!ery sale may be looked upon as an ad!ertisement" Cheap, bulky, insipid stuff is unprofitable and damaging to the trade as ell as to the seller" 8 !enture to assert that more ould$be makers ha!e come to grief trying to cut each other in price for rubbishy candies than through any other cause" %ook at the number of firms ho ha!e a reputation, hose !ery name command trade at good prices, year after year add to the turno!er" Mhat is the talismanP %ook at their goods" There is perhaps nothing !ery striking in them, but they are in!ariably good, busy or slack they are made ith care, packed ith taste, and deli!ered neatly in a business$like fashion" Compare this to our makers of cheap stuffO to obtain orders they sell at unprofitable prices, often at a loss, and try to make up the difference by resorting to !arious methods of increasing the bulk, the result is ultimate ruin to themsel!es, loss to their creditors, and injury to e!ery one concerned" Fe ho read these lines ill not be able to !erify all that is stated" The riter's ad!ice has al ays been to keep up a high degree of eEcellence, try to impro!e in e!ery direction, and success is only a matter of patience, energy and ci!ility" 8t is not intended to gi!e a complete list of all kinds of candy kno n in the trade, that ould be absurd and impossible" To be able to make any particular kind ill re=uire kno ledge only to be gained by eEperience, so that much depends on the thoughtful endea!or of the beginner" T7E M+(<)7+P" )ugar boiling, like e!ery other craft, re=uires a place to do it, fitted ith tools and appliances" The re=uisites and re=uirements can be easily suited to the purse of the ould$be confectioner" ' ork to be useful to all must cater for all, and include information hich ill be useful to the smaller storekeeper as ell as the larger maker" To begin at the bottom, one can easily imagine a person hose only ambition is to make a little candy for the indo fit for children" This could be done ith a !ery small outlay for utensils" The neEt mo!e is the purchase of a sugar boiler's furnace not !ery costly and certainly indispensable here =uality and !ariety are re=uired, it ill be a great sa!ing of time as ell as money, the sugar ill boil a much better color, so that cheaper sugar may be used for bro n or yello goods, hile one can make acid drops and other hite goods from granulated" *utch crush, or loaf sugar, hich ould be impossible to make on a kitchen sto!e from any sort of sugar"
Fig" ," )teel Candy Furnace"
Fig" ,-L a" EEcelsior Furnace"
;o" FI,H in" high, F. in" diameter"QQ Price, ST"K-" ;o" ,I1- in" high, ,1 in" diameter"QQ Price, SF,"--"
7eight ,L in", H holes, from . to FG in" diameter" Made entirely of cast iron" Price, SFL" Meight ,,K lbs"
Fig" F," C'('ME% C:TTE()I, )tyles" Each ith )teel )haft and )cre 7andles and t o sets Blocks" ;o" ,I ith F1 )teel Cutters, price SL"KMe make this Cutter ith longer rod and any number of eEtra cutters at K-c" each cutter" ;o" FI ith F1 Tinned Cutters, price SFF"-Mith longer rods and any number of eEtra cutters at 1-c" each cutter"
Fig" 1" Copper Candy Boiling Pan" FK U L Fig" FL" QQQQQQPrice TLc" 8mpro!ed )lide Candy 7ook" FT U G F. U FSH"K-, SL"--, SG, FL U T FG U . ,- U F-V SK"K-, ST"--, S."
Fig" L" )TE'M 9'C<ETIM'*E T+ +(*E(" %8)T +F ):G'( B+8%8;G T++%) (EW:8(E* F+( ' )T'(T" F F F F F F F F F Candy Furnace Copper Boiling pan FKUL Candy Thermometer Marble )lab HGU,HU, Caramel Cutter Candy 7ook Pallette <nife *oD" Taffy Pans Pair English Candy )hears Price, N N N N N N N N III Total S11 -ST KH KF TK G -L KTK K, -F K-
More slab room ill be re=uired as trade increases" Me cannot go any further into the mysteries of this art successfully unless e pro!ide oursel!es ith a candy machine and rolls to enable us to make drops" They are indispensable, and if e are to go on, e must ha!e them to enable us to make drops, and e!ery 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 ill turn out in the course of a day , or 1 c t", by constant use, so that for retail purposes this =uantity ould generally be sufficient"
Fig" F,V" Candy Machine and (ollers for Boiled )ugar" For Fruit *rops, 'cid or Cough *rops 8mperials, Etc" These Machines are made to fit a )tandard Gauge, and ill admit of any number of (ollers being fitted to one frame" Thus parties ha!ing our frames can at any time order additional rollers hich ill ork satisfactorily" The (ollers are , in" diameter, 1X in" long" 'lmost e!ery concei!able pattern can be cut on them" C';*# (+%% F('ME), S L -- each" P%'8; *(+P (+%%), F';C# *(+P (+%%), from FH -FL -per pair" N
7a!ing so far got our orkshop arranged the neEt thing is to keep it in order" )ugar boiling is dirty sticky business, especially on et days, unless e!ery part is kept scrupulously clean and dry, slabs and tables should be ashed, no trace of sifting, scraps, or boiled goods, should be left eEposed to the atmosphere during the night, the floor ell s ept, and a little clean sa dust put do n e!ery night" The comfort and ease in orking 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" ;othing is more unpleasant than to ork ith 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 eighing" Me are not riting ithout kno ledge" 'ny one ho has orked or !isited small orkshops can endorse the !alue of these remarks, and call to mind this imaginary picture" 7o e!er, there are eEceptions, still the hint ill be useful in a good many cases"
Fig" K" )teel Candy )hears" English Candy )hears, SF"K-"
Fig" ,-F a" QQPrice, SF"TK Copper Cased Candy Thermometer"
MET7+* +F ):G'( B+8%8;G" 8f the learner ill study the follo ing instructions, the author guarantees to place him in a position to boil sugar as correctly as the most eEperienced orkman" To accomplish this, the reader should pro!ide himself ith the sugar boiler's tools named on the preceding page" Mhile the sugar is undergoing the process of boiling, it is almost impossible for a learner to determine the eEact degree hich the sugar has attained ithout a thermometer, and e!en the journeyman finds it so useful that you ill find !ery fe indeed ho boil sugar ithout itO in fact many of the larger shops ill not allo a sugar boiler to ork ithout one" For almost any purpose the follo ing degrees ill be found all that is necessary" For instance put into the pan in hich you intend to boil, T lbs" granulated sugar together ith one =uart of ater, placing it on the fire and allo it to boil" Put a co!er o!er the pan and allo it to boil for ten minutesO then take off the co!er 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 re=uire" The follo ing fi!e degrees are those used by confectioners for different purposes& 8(+; BE%% )7'PE* M+(T'(" English Make, EEtra 7ea!y, Tinned inside" F Pint SF -FV F Wuart N F K, --
Fig" GT" Fst" The smooth, !iD",I,FK to ,,- by the thermometer" Mhen the mercury registers these figures the sugars may then be used for crystaliDing creams, gum goods and li=ueurs" ,nd" The Thread, !iD", ,1- and ,1K is the degree hich is used for making li=ueurs" 1rd" The Feather, !iD", ,H- to ,HK" +nly a fe minutes elapse bet een these degrees, and the sugar must be atched closely during the boiling at this point" This degree may be used for making fondants, rich creams, cream for chocolates and fruit candying" Hth" The Ball, !iD", ,K- to ,KK" The sugar at this point is used for making cocoanut and other candies, cocoanut ice, and almost e!ery description of grain sugar generally" Kth" The Crack, !iD", 1F- to 1FK" This is the degree hich is used, ith little !ariation, for all kinds of drops, taffies, and all clear goods, hether for the purpose of passing through machines or manipulating ith the hands" These degrees can be tested by an eEperienced hand ithout the aid of the thermometer, and the learner may accustom himself by trying them in the follo ing manner& Take the stem of a clay pipe and dip it into the sugar as it boils, dra it out again and pass it through the forefinger and thumbO hen it feels oily you ill find by looking at your thermometer that it has reached the degree of smooth, ,FK to ,,- by the glass" The neEt degree or thread, may be tried by your taking a little of the sugar off the pipe bet een your finger and thumb and part them gentlyO if you see small threads hang bet een your finger and thumb that degree has arri!ed" For the degree of Ball, ,K- to ,KK, you must ha!e by your hand a small jug of cold aterO hen you dra the pipe out of the sugar dip it in the ater, and hen taken out of the ater, if you can ork it like a piece of putty, you ha!e got the degree of ball" The degree of Crack must be tested the same ay, and the sugar must lea!e the pipe cleanO dip it again into cold aterO hen off the pipe break off a piece ith your teethO if it snaps clean in your teeth, pour your sugar on the slab at once" ;+TE"IThis last degree must be tried sharply, in gi!ing the process for trying it ithout the thermometer" Me caution all beginners to get a thermometer, as practice alone can instruct you ithout" 8t is also necessary to state that thermometers differ a little, and should be tested" *uring hot eather, it is necessary to bring the sugars up to the full degreeO during inter months, the lo er degrees marked ill ans er the purpose" C:TT8;G T7E G('8;, %+ME(8;G +( G(E')8;G" 'lmost all sugar, especially refined, hether loaf, crystaliDed or granulated, and most sugars
kno n to the trade as pieces ill, if boiled beyond the degree of ball, or ,K- by the thermometer, hen turned out of the pan becomes cloudy, then grainy, and ultimately a solid lump of hard opa=ue sugar" To pre!ent this candying, as it is called se!eral agents are used, such as glucose, cream of tartar pyroligneous acid, !inegar Jc", the action of hich ill cause the sugar to boil clear, be pliable hile hot and transparent hen cold" 8t is therefore necessary to use some lo ering agent for all boilings intended for clear goods, such as drops, taffies, rocks" Jc"
Fig" ,." Pyramid Forms" ;o" F, ,,V inch, , rings Price, QQQ.-c" ;o" ,, 1, inch, 1 rings Price, QQSF F-"
Fig" ,F" C';*# )C('PE( ';* )P(E'*E(" F, L inches N long N QQQQQQQ LKc 1-c
EEperience has taught most of the old hands that t o of these agents possess all the merits necessary for the purpose, and are to be preferred to others for reasons it is unnecessary to stateIthey are cream of tartar and glucose" ' great deal could be said in fa!or of either or bothO cream of tartar is handier and cleaner to use as ell as more eEact in its actionO goods boiled ith it ill be a better color and, some assert, more crispO for acids and all best and eEport goods it is to be recommendedIuse a proportion of half an ounce to e!ery FH lbs" of sugarI e say about, as some strong sugars re=uire a little more, this is generally measured in a teaspoon, t o spoonfuls to e!ery FH lbs" of sugar" Glucose, being cheaper than sugar, is !aluable to the confectioner, not only for its lo ering =ualities, but also as a bulk producer, reducing the cost of the product" +n this account there is a tendency to o!erdo it by using too much, the result causing goods to become sticky and turn soft immediately they are eEposed to the atmosphere, not only so, but e ha!e seen drops running to a solid lump in bottles through being o!erdosed" 8f glucose is used in proper proportions, it makes an eEcellent lo ering agent, and ill ans er the purpose first rate for ordinary drops and the like" :se three lbs" of glucose to e!ery FH lbs" of sugarO keep a panful on the furnace top, so that it ill al ays be hot and may be easily measured by means of a saucepan or ladle holding the eEact =uantityO add the glucose hen sugar begins to boil" F%'B+() ';* C+%+()" These form almost as important a part of the trade as the sugar itself, and it should be the chief object of e!ery orkman to try and eEcel in these t o important featuresO if you do not use good
fla!ors, it is a moral certainty you cannot produce good candies" Fla!ors for boiled sugars should be specially prepared, those bought at an ordinary chemist shop may do !ery ell for fla!oring custards and pastry, but are of no use for boiled sugars, in fact better use no essence at all, as they are so eak that, to gi!e the drops Jc", e!en a slight taste the =uantity re=uired reduces the degree to hich the sugar has been boiled so much that it orks like putty, and sticks to the machine hile being pressed throughO the drops hen finished look dull, dragged and stick together hen bottledO tons of drops are eekly spoiled by small makers using such fla!ors, hile a little trouble and less eEpense ould put them out of their misery, besides gi!ing to the goods that clear bright dry appearance to be found in the drops of a respectable house" 8t must be remembered that the fla!or is the !ery life of the candy" Color may please the eye, but eEcellence in that alone is not all that is re=uired" ' buyer may be attracted by the eye, but he does not eat ith it" ;either old or young ould kno ingly eat only colored sugar" ' s eet taste may be satisfied ith sugar alone" 8t is the !ariety of pleasant fla!ors that is desired and it is the business of the confectioner to supply it" Fla!ors for sugar boiling should be as concentrated as it is possible for it to be" )e!eral large houses ho ha!e confined their attention to the ants and re=uirements of the confectionery and mineral ater trades ha!e succeeded in producing fruit essences of =uality, hich is a pleasure to ork ith" Being !ery po erful, little is re=uired to gi!e the boil rich fla!or, conse=uently it passes through the machine easily, forming a perfect drop on hich the clear imprint of the engra!ing characteristic of the machine used" Essential oils used by confectioners are those ha!ing an agreeable aromatic fla!or, and should be used in their original strength, ithout being adulterated or reduced" 8t is absolutely necessary that they should be pure and fresh, more particularly the oils of lemon and orange, as hen not fresh and pure they partake of the fla!or of turpentine, and are particularly unpleasant to the taste" )mall makers ould do ell to buy carefully from a good house not more than ould be used up in t o or three months, especially the t o before mentioned" )ome oils on the contrary, impro!e by keeping such as peppermint and la!ender" 'll essences and oils are best kept ell corked in a cool dark place" These oils being po erful, popular and eEpensi!e, they are fre=uently adulterated" Cream of tartar and tartaric acid on account of the price is often increased, the former ith different cheap po ders, the latter usually ith alum" Many people fail in the process through no fault of their o n, but simply through their being supplied ith inferior ingredients, it is therefore of importance, that colors and fla!ors should be purchased at some respectable houseO get list of oils' eEtracts and essences from Fletcher Mnf'g" Co" ho are large dealers in these goods" The colors prepared, consisting of se!eral !ery nice shades of yello and red, also coffee bro n, jetoline black, damson blue, and apple greenO they are in paste, ready for use, being !egetable, they are guaranteed strictly holesome, and may be used ith confidence" M(8;<%E) M+(T7 (E'*8;G +; ):G'( B+8%8;G" To make an acid drop to perfection, the pan must not only be clean but brightO use best hite sugar, and just enough ater to melt it, ith a little eEtra cream of tartar @no glucoseAO boil on a sharp fire to 1-KO after passing through machine, ell dust ith icing sugar and bottle" Beginners should not try to ork ith less ater, as the boil is more liable to grain, hich can be seen by an eEpert and a!oided" 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 =uality" The sharper the sugar is boiled the better the appearance and durability" Mhen boiling common sugars ha!e the pan large enough,Isome thro up a good deal of foam hen they reach the boiling point and are liable to flo o!erI atch closely, and if unable to beat the foam do n, lift the pan on the side of the fire a fe minutes until boiled through" Many eak sugars burn on a clear fire before they come to a degree of crack" 8n this case sprinkle
a little fresh fuel or ashes o!er the fire and replace the pan again" )hould it again catch, repeat the operation nursing it up to the desired degree" Bad boiling sugar is !ery troublesome" ' good plan is to make a rule of straining the batch just after it boils, through a !ery fine copper ire or hair sie!e, this pre!ents foreign matter such as grit, sa dust or e!en nails, hich is often miEed ith the sugar getting into the goods" <eep thermometer hen not in use in jar of ater standing on the furnace plate by the side of the pan, ash out the jar and fill ith cold ater e!ery morningO keep the thermometer clean, especially the top part, as the sugar hich adheres to it becomes grainy, and might spoil a hole boil" 'fter making many dark candies thoroughly ash the thermometer before putting into a light boil" 8n using colors for drops and clear goods, use them in the form of a paste here practicable, then you can miE them in hen the boil is on the slab, thus sa!ing your panO keep the colors damp in jars, look o!er them e!ery night, and, here necessary, add a little cold ater to keep them moist, or the top may get dry and hard, hich ould make the goods specky" :se a separate piece of stick for each color to rub in ith, and be careful not to use too much colorO a !ery little goes a long ay ith clear boiled goods" Goods are more often spoiled by using too much than too littleO more can al ays be added if the shades are too light, but there is no remedy if you ha!e added too much" Mhen coloring taffies, this must be done in the panO li=uid colors are bestO trouble ill be sa!ed if used in the follo ing order" )uppose (aspberry, E!erton and %emon taffies ere anted, make the %emon taffy first, add saffron just before the boil is ready, then the lemon, and pour outO make the E!erton taffy neEt in the same ay, add the butter before the lemonO then make the (aspberry" 8n this arrangement there is no necessity of steaming out the pan" 7ad the (aspberry taffy been made first, the pan ould ha!e to be cleaned out before the %emon or E!erton taffy could ha!e been made, because it ould ha!e been red" Measure the fla!ors in a graduated glassO ash out the glass fre=uently, or it ill get rancidO eigh the acid and see that it is ell groundO if it has become dry and lumpy, rub it do n to a po der ith a rolling pin or hea!y bottle on a sheet of paper before using" 8n using fruit essences a little po dered tartaric acid thro s up the fla!or, half the essences ill ha!e 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 o!er it, then thoroughly incorporate the hole" :se the best oil for the slab ith a clean flannel clothO 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" Mhen it gets hard or gritty burn it at once and get a ne one, or it may be used by mistake and make a mess" Me ha!e seen the beauty of a boil spoilt scores of times by using dirty rags and rancid oil" ' sugar boiler cannot be too careful in these little details, the success of his ork largely depends upon it" 8t is easy to inaugurate a good system, and much more comfortable to ork to it than a slo!enly N hat shall 8 do neEtN sort of a method" <no here to find and put your hand on e!erythingO hen the boil is hot there is no time to look for hat you re=uire" N' place for e!erything and e!erything in its placeN should be a practical feature in e!ery boiling shop" )T8C<# C';*8E)" Perhaps there is nothing more annoying to the trade than sticky boiled sugars" 'll clear goods hen eEposed to the atmosphere ill turn damp, especially in et eather" 8t is a =uestion of degree, some slightly and some ill run almost to syrupO it is impossible to ob!iate the former but the latter can be pre!ented" Great care should be used in adding the lo ering, hether cream of tartar or glucose, too much of either ill cause the goods to run immediately after they are turned out" Meak or inferior sugars, or not sufficient boiling, has also this effect" Me kno of no reliable agent hich ill altogether pre!ent this result but e do kno that a careful arrangement of the different proportions, using good sugar and ell boiling greatly mitigate, if not altogether pre!ent the grie!ance" Goods intended for eEposure should contain just sufficient lo ering to pre!ent the boil from gro ing grainy and boiled right up to the standard" +f course
different sugars ill carry more or less lo ering, but this can be easily tested by the orkman" ' fe eEperiments ill determine the eEact =uantity for each boil" There is no eEcuse for drops sticking in bottles hen corked, this should not occur, if it does, the fault is in the makingO the ater has a great deal to do ith causing the candies to be sticky" The riter has eEperienced this in se!eral country places, here the only supply of this indispensable ingredient as dra n from the artesian ells" To look at it, it as all that could be desiredIa beautiful, cold, clear and holesome be!erage" +f its chemical constituents 8 do not pretend to gi!e an opinion, but the drops and other clear boils for hich it as used got damp directly after they ere eEposed, and ould ha!e run to a syrup had they not been co!ered up" The goods keep all right in bottles, but it is !ery annoying, not to speak of the injury and loss to a business, hen this is the position ith regard to the ater supply" The only remedy e could suggest, and hich as !ery successful, as po dered boraE" Me used this in the proportion of a teaspoonful to e!ery FH lbs" of sugar adding it just as the sugar began to boil" BoraE has been found useful ith any ater hen making goods to be eEposed in the indo or on the counters, such as taffies, rocks and clear boiled sugars generally" Mhere the supply of ater, as in most large to ns is suitable, gi!en good sugar, cream of tartar or glucose, in proper proportions, and careful boiling up to the standard, the addition of boraE is unnecessary and should only be resorted to under special circumstances" P%'8; T'FF#" FH , V lbs" =uarts ounce Cream Mhite )ugar" Mater" Tartar"
Process"IThis is an easy and capital recipe to begin ith" The process is practically the same as for all other clear goods, but the ingredients being fe er there is little chance of their getting complicated" Mith a thermometer it is hardly possible to make a mistake, besides it ill make the instruction more intelligible& should he not possess this appliance, e must ask that the instructions N7o to boil sugarN should be committed to memory, as it ould be tedious and a great aste of time and space to keep eEplaining ho to tell the different degrees through hich the sugar passes before it comes to the point re=uired for the different goods gi!en in this book" For this and other reasons 8 ill assume the learner to be orking ith one" Put the sugar and ater in a clean pan, place it on the fire and stir it occasionally till meltedO hen it comes to the boil add the cream of tartar and put a lid on the panO allo it to boil in this ay for ten minutes, remo!e the lid and immerse the bottom part of the thermometer in the boiling li=uid and allo it to remain in this position until it records 1F- degrees, then =uickly take out the thermometer, lift off the pan and pour contents into frames, tins, or on a pouring slab, hich ha!e been pre!iously oiled" 8f on a pouring slab, mark the boil into bars or s=uares, hile arm, ith a knife or taffy cutter& hen =uite cold it is ready for sale" %EM+; T'FF#" FH V )affron , %emon lbs" ounce =uarts Mhite Cream )ugar" Tartar" Coloring" Mater" Fla!oring"
Process"IProceed as directed for plain taffy" Mhen the sugar reaches 1-K degrees, add a fe drops of saffron colorO hen it reaches 1F- degrees, add a fe drops of oil of lemon and pour out immediately into frames or tinsO or if on pouring slab, mark out into bars or s=uares before it gets cold" The pouring slab should be le!el so that the sheet should be all the same thickness"
B:TTE( )C+TC7" G F %emon Y F lbs" lb" oD" Cream =uart Mhite Fresh of )ugar" Butter" Fla!oring" Tartar" Mater"
Process"IMelt the sugar in the ater by an occasional stir hen the pan is on the fire, then add the cream of tartar and boil up to 1--, lift the pan on to the side of the furnace and add butter in small pieces broken off by the handO slip the pan on the fire again, adding the lemon fla!oringO let it boil through so that all the butter is boiled in then pour into framesO hen partly cold mark ith cutter into small s=uaresO hen cold di!ide the s=uaresO rap each in aE$paperO sold generally in one cent packages" ;"B"IThere is good butter scotch and better butter scotch, but no bad butter scotchO this =uality may be impro!ed by the addition of a large proportion of butter& some makers ould put , lbs" or e!en 1 lbs" to this =uantity, but that ould be regulated by the class of trade and the siDe s=uares" These frames are made to hold FHH s=uaresO a boil this siDe ill make each s=uare eigh about F oD", but any eight of s=uare may be arranged by the adding or deducting from the boil" EBE(T+; T'FF#" F, , , V , %emon lbs" lbs" lbs" oD" Cream =uarts Mhite *ark Fresh of )ugar" )ugar" Butter" Tartar" Mater" Fla!oring"
Process"IMelt the sugar in the ater, add the cream of tartar and boil the hole to the degree of 1--O 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 throughO add the lemon and gi!e it time to miE in, then pour out contents into frame, or on pouring plate to cut up into bars" E!erton taffy and butter scotch are similar, eEcept in colorO same remarks as to =uality ill apply in both casesO if the fire is !ery fierce, do not put the pan do n flat on it after adding butterO nurse it gently to pre!ent burningO little fresh coke shaken o!er the fire ould assist" (')PBE((# T'FF#" FH V (aspberry , Brilliant lbs" oD" Cream =uarts Mhite of )ugar" Tartar" Fla!or" Mater" (ose"
Process"IBring the sugar and ater to a boil, add the cream of tartar, put on the lid for ten minutes, then unco!er and immerse the thermometerO continue to boil to 1--O tinge a bright red ith li=uid, brilliant roseO add raspberry essenceO pour out on frame or pouring plate and mark into bars or s=uares of con!enient siDeO hen cold the taffy is ready for packing and sale" F8G T'FF#" Flbs Good #ello )ugar"
, 1 1
lbs" Figs pints
Glucose" Fine" Mater"
Process"IBoil the sugar, ater and glucose to a eak crack, ,.KO lift the pan partly off the fire, putting a piece of iron under it to pre!ent it burningO add the figs, gently letting the hole thoroughly boil through and miEO pour in oiled tins or on slab, and mark into s=uares" Mhen adding the figs let them drop through the fingers, not in a heap" M'%;:T T'FF#" K K ,V 1 , %emon lbs" lbs" lbs" lbs" =uarts Bro n Crystal )ugar" )ugar" Glucose" Malnuts" Mater" Fla!oring"
Process"I)hell the alnuts, peel off the skin chop !ery fine" Boil the glucose, sugar and ater as before directed to the degree of eak crack, 1--" %ift the pan a little from the fireO add the prepared nuts by letting them run through the finger gentlyO let the hole boil through, then add a fe drops of the oil of lemonO hen thoroughly miEed in, pour out the boil and mark into bars before too cold" The fla!or is impro!ed by roasting the alnuts a little before putting in the boil" PE';:T C';*#" Boil to the crack, F =uart best ;e +rleans Molasses, F lb" glucose and F =uart ater" Prepare the meats by remo!ing the thin reddish skin in hich they are en!eloped and fill a tray to about the depth of an inch" Pour o!er them the hot candy prepared as directed, stirring the meats till each one is co!ered" ' little less candy should be used than ill suffice to entirely co!er the meats, though each separate one should be co!ered, the object being to use just enough of the candy to cause the meats to adhere firmly together, thus forming a large cake, hich hen nearly cold may be di!ided into s=uares or bars ith a sharp knife" 'lmonds and other nuts may be used in the same manner abo!e described" B'(CE%+;' T'FF#" K K 1 , , %emon lbs" lbs" lbs" lbs" =uarts Bro n Crystal Barcelona )ugar" )ugar" ;uts" Glucose" Mater" Fla!oring"
Prepare the nuts by chopping them fine, boil the sugar, glucose and ater to the degree 1--" (emo!e the pan a little from the fire add the nuts carefullyO hen thoroughly boiled through and amalgamated, add a fe drops of lemon and pour out contents into frame or on pouring plate and mark into bars" C+C+';:T T'FF#" L , H , lbs" lbs" lbs" lbs" *esiccated Granulated Cocoanut Bro n )ugar" :ns eetened" )ugar" Glucose"
Process"IMelt the sugars in the ater, bring it to the boil, add the glucose and continue to boil to the degree 1--O lift the pan a little ay from the fireO let the desiccated cocoanut run gently in the boilO continue to boil until the lot is ell miEed throughO add a fe drops of oil of lemon and pour out in framesO use the lemon cautiously, too much spoils the fla!or"
Fig" FH" Cocoanut )licer and )hredder" 8MP(+BE* )TEE% G('TE(" Pat" 'ug" 1-, FGGT" ;o" , e claim to be the best 7and Made Machine in the Market" 8t is easily adjusted for cutting, slicing or grating, the se!eral plates re=uiring but a moment to adjust to the shaft" 8t is the only machine ha!ing an outside adjustment" ;o" , Machine, )licer and )hredder S,- -Grater for same 1 --
C+C+';:T T'FF# +( )T8C< 9'M" L H 1 , H lbs" lbs" pints lbs" %arge Cocoanuts Granulated Bro n )ugar" sugar" Mater" Glucose" )liced"
Process"IBoil to crack 1F- by the thermometer, the sugar, glucose and aterO ha!e the cocoanut freshly peeled and sliced readyO raise the pan t o or three inches from the fireO slide in the nut, stirring gently ith spatula to keep them off the bottom till ell boiled through, then pour out in tins or frames" ;"B"I)tir gently only the one ay or you may grain the boil"
Fig" F1" Citron and +range Peel )licing Machine" Fig" ,-, a"Price SF --" This is a useful Machine for )licing Peel in thin and ;e 'lmond Grater" regular pieces for the tops of Maderia Cakes, etc" +ne of the Best 8t is also made double$action i"e"I ith both 'lmond Graters in )licing and )hredding <ni!es, the latter being used the Market" to shred or grate Cocoanut, etc", !ery fine" Price, SF1 -EGG) ';* B'C+;" F,V 1 F F Brilliant lbs" lbs" pints lb" (ose Mhite )ugar" Glucose" Mater" ;onpareils" Cocoanut" Coloring"
Process"ICut a large cocoanut into slices, dry them and lay them on the pouring plate in ro s about half an inch apartO sprinkle bet een them thickly some nonpareil of !arious colors @hundreds and thousandsA" Boil to crack the sugar, glucose and aterO tinge ith brilliant rose, and carefully and e!enly pour the contents o!er the pouring plate, disturbing the nut and nonpareil as little as possible" ' good plan is to ha!e a small shallo ladle ith an open spout, into hich pour a little of the boil, run o!er the plate a small stream from the ladle first, this ill bind the nut, etc", and keep them in their places hile the bulk is being poured out" '%M+;* 7'(*B'<E" F, %emon 1 1 lbs" Fla!oring lbs" pints Good lbs" if Bro n )ugar" Glucose" desired" 'lmonds" ater"
Process"I)plit ith a sharp knife the almonds, lay them face do n ards on an oiled plate, co!er the plate as closely as possibleO boil the glucose, sugar and ater to the crack 1-KO remo!e the pan from the fire, and pour the contents carefully and e!enly o!er the almondsO the addition of a little lemon or almond fla!oring ill impro!e it" ;"B"I)ee remarks re$ladle in pre!ious recipe" '%M+;* (+C<" F, L 1 lbs" lbs" lbs" pints ) eet Bro n )ugar" Glucose" 'lmonds" ater"
Process"IClean your almonds by blo ing out all the dust and grit, pick out the shells, dissol!e the sugar ater and glucoseO boil the lot up to crackO pour the contents on oiled plate" )prinkle the almond all o!er the boil, shake o!er the lot a fe drops of oil of lemonO turn up the edges first, then the hole boilO miE and knead it like dough until all the almonds are ell miEed inO no time must be lost in this process or the sugar ill get too hardO hen firm make a long roll of the entire boil, place it on a hard ood board, and cut it up into thin slicesO it ill ha!e to be kept in shape hile cutting, by turning o!er and pressing the sides as it becomes flatO a special large sharp knife is used for this purpose" ' smaller boil than the abo!e had better be tried by beginners, say half the =uantity" This can be done by hal!ing the ingredients" ;eedless to state these remarks apply to other recipes" F(E;C7 '%M+;* (+C<" F, 1 L H lbs" lbs" lbs" ) eet pints Mhite Blanched )ugar" Glucose" 'lmonds" ater"
Process"IBoil the sugar, ater and glucose in the usual ay to the degree of eak crack, 1-K by the thermometer, then ease the pan a little ay off the fire, and let the almonds gently slide into the mass" :se the spatula a little just to keep the almonds from sticking to the bottom, stirring lightly only the one ay, then atch the boil carefully till it turns a light golden colorO lift off the pan and pour the contents into the frames" The almond ill come to the top better in tins than in pouring plates" +f course a better =uality is made by adding more almonds, or !ice !ersa" The almond after being blanched should be spread on a tin and dried, either on the sto!e top or in the o!en" (')PBE((# C';*#" F, 1 , Brilliant lbs" lbs" =uarts (ose Mhite (aspberry )ugar" 9am" ater" Coloring"
Process"IMelt the sugar in ater, and boil to ball ,K-O add the raspberry jam, and stir it ell inO remo!e the pan from the fire, add sufficient coloring to make bright raspberryO rub part of the miEture ith spatula against side of pan until it changes a hea!y opa=ue, then stir the hole mass until uniform" Pour the contents carefully on a slab, co!ered ith greased paperO make the sheet about V inch thick, mark into bars ith a sharp knife, and break up hen cold" 'P(8C+T C';*#"
L , , )affron
lbs" lbs" 'pricot pints
)ugar" Pulp" ater" Coloring"
Process"IMelt the sugar in the ater and boil to ball, ,K-, add the jam or pulp" )tir ell until thoroughly miEed in, remo!e the pan, rub part of the contents against the side of the pan ith spatula until cloudy and opa=ueO color ith saffron a bright yello , then stir the hole together until uniform cloudyO pour out in frames or on slab co!ered ith oiled paper" ' pinch of tartaric acid ould impro!e the fla!or, but often pre!ent candying, unless in the hands of an eEpert" 8n any case the acid should be added in a fine po der after the hole has been thoroughly grained" ' pallette knife is a !ery useful knife for rubbing the sugar against the sides of the pan" B(+M; C+C+';:T C';*#" FH L 1 lbs" large pints Bro n Cocoanuts )ugar" )liced" ater"
Process"IMelt the sugar in the ater, and boil to degree of ball, then add the sliced cocoanut, stir them in remo!e the pan from the fire and rub the sugar against the side of the pan until it becomes cloudy stir the hole together until the hole becomes cloudy and thickO turn out the batch into tins or on slabsO mark ith a sharp knife into s=uares or bars" Mhen cold break it up at marks" Prepare the cocoanuts by cutting them up into thin slices ith a spokesha!e or machine" The bro n skin is seldom skinned off for this dark candy" M78TE C+C+';:T C';*#" FH L 1 %arge lbs" Cocoanuts pints Mhite Peeled and )ugar" )liced" Mater"
Process"IPeel off all the bro n skin from the nuts ith a sharp knifeO ash them and cut into thin slices" Melt the sugar in the ater and boil to ball ,K-, add the sliced nuts, keeping the boil ell stirred" Mhen thoroughly miEed, remo!e the pan from the fire and commence to grain ith pallette knife or spatula until the hole mass turns an opa=ue hite" ;o turn out the batch into frames, or on the slab, hich has been co!ered ith paperO mark into con!enient siDed bars, break up hen set hard" C7+C+%'TE C+C+';:T C';*#" FF H 1 lbs" lb" Pure Cocoanuts pints Bro n Block )ugar" Cocoa" shredded" ater"
Process"IMhen cracking the nuts, do so o!er a basin and sa!e all the milk& peel all bro n skin off and cut the nut into fine shreds ith machineO dissol!e the sugar in the pan ith the ater and cocoanut milk, boil up to ball, remo!e the pan a little off the fire, then add the nut together ith the pure block cocoa, stir the hole together, grain on side of pan as before directed" )tir the hole ell up and turn out into frames or on pouring plates" ;"B"IThe pure cocoa should ha!e been pre!iously melted in a saucepan or chopped up in small pieces" 8n the latter case there is less aste, and the heat of the sugar ould soon melt it" F(:8T C';*#"
T F V V , )affron
lbs" lb" lb"
Mhite Currants lb"
or cleaned ) eet pints
Bro n and
)ugar" dried" )ultanas" 'lmonds" ater" Coloring"
Process"IMiE together the fruits, hich should ha!e been freed from grit and dustO boil the sugar and ater to the degree of ball, ,K-O remo!e the pan from the fireO 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 hole together, adding a little saffron to color a bright yello " )ee that the mass has changed to an opa=ue, then turn the lot out into frames or on a pouring slab" C';*8E), B'(8+:)" Fruits green, dried or preser!ed, almonds and nuts of almost e!ery description, as ell as fla!ors and colors of a pleasant taste and pretty hue may be used in making candies" The process is eEactly the same& the ingredients can be arranged to suit the fancy of the maker and the palate of his customers" The field to select !ariety from seems ineEhaustible, so that ne goods of this class should be introduced ad" lib" ;o good purpose could be ser!ed by gi!ing a procession of these simple instructions, hen ith little thought and judgment anyone could in!ent a ne candy for themsel!es" 8t might be as ell to add that a little glucose or cream of tartar added ill make the candies softer, and may be used, if preferred, in each formula in the proportion of , lbs" of glucose or a teaspoonful of cream tartar to e!ery F- lbs" of sugar" (+%%E( P'TTE(;)"
;o" F , 1 H K L T G . FFF F, Tom Thumb *rop Currant *rop 'cid *rop )our Ball )our Ball Fish Fish Fish Fish Fish )tra berry (aspberry
To lb" F--GHK-,KFG,-FKF,LH,-,--
FK FL FT FG ,T ,G 11 1T 1G H, K1 KH KK KG
)hell Motto %ump Motto %ump Motto %ump )eal Cough Maffle Cigar 7eart and 7and 'corn Batton Cough Polka (ifle T ist %oaf
,-,-F,G,-FG1K F-,-. ,-F,,-FK,--
B'(%E# ):G'( *(+P)" FH 1 H Y )affron lbs" lbs" pints oD" +il Mhite )ugar" Glucose" ater" %emon" Coloring"
Process"IPut the sugar and ater in a pan, place it on the fire, gi!ing it an occasional stir until the sugar is dissol!ed, then add the glucose, or Y oD" cream of tartarIeither ill do, but do not use bothIplace the co!er on the pan and let it boil for ten minutes or so, @the co!er is put on to steam the sides of the pan and keep it clean and free from granulationAO take off the co!er and put in the thermometer, immersing the bottom part in the boiling li=uid" %et the hole boil until it reaches the degree of crack, 1--O tinge ith saffron, then pour the contents on pouring plate, hich has been pre!iously oiledO sprinkle a fe drops of oil of lemon o!er it, turn the edges as it begins to cool& then turn it o!er, knead it up as soon as you can handle it& if it is on a cool slab you must be pretty smart or it ill get too hard" 's soon as it gets stiff enough cut off small con!enient pieces and pass through the barley sugar machineO hen cool break up, gi!e them a good shake in a rough sie!e to free them from any machine scrapsO the drops are then ready for bottling" Po dered sugar is not usually miEed ith these drops" PE'( *(+P)" FH lbs" Mhite )ugar"
1 Y F , Paste,
lbs Essence Tartaric =uarts (ed
Glucose" Pear" 'cid" ater" Color"
Process"I*issol!e the sugar in the ater, add the glucose, and bring the hole 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 po dered acid in a little heap, pour o!er the acid the pear essence and thoroughly miE through the entire mass by kneading& hen the batch is stiff enough cut off in small pieces and pass through the pear drop rollersO hen cold sift and miE some icing sugar amongst them, and bottle" (')PBE((# *(+P)" FH , 1 V F Coloring, lbs" =uarts lbs" Essence oD" Brilliant Mhite )ugar" ater" Glucose" (aspberry" Tartaric" (ose"
Process"IMelt the sugar in the ater, add the glucose and boil the hole up to crackO 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 po dered acid in a little heap, pour o!er the acid the raspberry fla!oring and knead up the batch till thoroughly miEed and fit for the machine" Cut off in pieces and pass through the raspberry rollersO sift, dust and bottle hen cold" '%M+;* T'B%ET)" FH 1 %emon , H lbs" lbs lbs" pints 'lmonds, Bro n )ugar" Glucose" Fla!oring" Chopped" ater"
Process"IBoil the sugar, glucose and ater, as directed, to the degree of crackO pour the boil on oiled plate, sprinkle the almond o!er it ith a fe drops of oil of lemon, knead the hole together till stiff, cut off small pieces and pass through tablet rollers" P8;E 'PP%E *(+P)" FH 1 H F )affron Y lbs" lbs" pints oD" oD" Essence Tartaric Pine Mhite )ugar" Glucose" ater" 'cid" Coloring" 'pple"
Process"IBoil the sugar, glucose and ater, as before directed, to the degree of crack 1F-O add to the boil saffron paste after it has been poured on the slab& hen on the slab put in the acid and essence of pineappleO knead the hole togetherO hen stiff enough, cut off in pieces and pass through the pineapple roll" C+C+';:T T'B%ET)"
FH 1 F H
lbs" lbs" lb" pints
)ugar" Glucose" Cocoanut" ater"
Process"IBoil the sugar, ater and glucose to the degree of crackO pour on slab and sprinkle the desiccated cocoanut o!er the boil, fla!or ith lemon, miE up and pass through tablet rollers" 'C8* *(+P) ';* T'B%ET)" FH Z %emon H H lbs" oD" Best Cream pints oD" Tartaric Mhite of )ugar" Tartar" Fla!oring" ater" 'cid"
Process"IPut the sugar and ater in clean bright pan and bring to the boil, add cream of tartar, place the lid on the pan and boil for ten minutes& remo!e the co!er and put in thermometer, boiling on a sharp fire to the degree of crack& pour out at once on clean, greased slab& hen cool enough, turn up at the edges and fold the boil o!er, then add the acid hich has been finely po dered, together ith a fe drops of lemonO knead up the hole until stiff and pass through drop or tablet rollersO break up hen cold, and dust ith po dered sugar, eigh and bottle" ;"B"IMe mean the term N hite sugarN to include loaf, dutch crush, granulated or crystalO any of these of good =uality ill ans er the purpose" B(+M; C+:G7 *(+P)" FH 1 1 V Y Y , K lbs" lbs" oD" oD" oD" oD" oD" pints 'cid +il +il +il 7erb Bro n )ugar" Glucose" Tartaric" 'niseed" Clo!es" Peppermint" 7orehound" Mater"
Process"IFirst boil the herb horehound in the ater ten minutes, then strainO add the li=uor to the sugar and the glucose, and boil as for other drops to crack 1F-O pour on oiled slabO turn up the edges and fold in the boil, then put the tartaric acid in a little heap on the boil, and pour o!er it the aniseed, clo!e and peppermint, knead up the hole, thoroughly miEing the fla!ors until stiff enough to pass through machine cough drop rollers" ;"B"IThe bro n sugar should be of good boiling =uality" %8G7T C+:G7 *(+P)" FH 1 1 V V H lbs" lbs" oD" oD" oD" pints Cough +il 'cid *rop Mhite )ugar" Glucose" Tartaric" Essence" 'niseed" Mater"
Process"IBoil the sugar, glucose and ater as before directed to the degree of crack, 1F-O pour on greased slabO first turn up boil, then add po dered acid, cough drop essence and oil of
aniseedO miE thoroughly until ready for machine, and pass through cough drop rollersO break up, sift, and dust ith po dered sugar" ;"B"IMe ha!e almost said enough about plain machine dropsO they are all practically made alike, the color, fla!or and shape alone differing" )ee our list for colors and fla!ors, candy machines and rollers" T'( C+:G7 *(+P)" F oD" *ried (ose %ea!es boil in F gallon ater to half a gallon, strain and miE ith F- pounds )ugar, ,F pounds Glucose and F oD" strained Tar, boil to the crack and finish as for other drops" 8M8T'T8+; C7+C+%'TE )T8C<)" G , Banilla 1 F lbs" lbs" pints oD" Tartaric Mhite )ugar" Glucose" Fla!oring" Mater" 'cid"
Process"IPlace the pan containing the sugar and ater on the fire, stir in the glucose and bring the lot to the degree of eak crack, 1--O pour on the slab, turn up the edges, fold o!er the boil, and add the acid and !anillaO hen thoroughly miEed and stiff enough to handle, then pull o!er the hook until glossy hite& remo!e it to the slab, and roll into rods about half an inch thickO hen cold snip off into short e=ual lengths and dip them into melted chocolate paste, composed of V lb" pure block cocoa, V lb" ground sugar and 1 oD" lard or cocoa butter @no aterA" Melt these ingredients in a !essel by standing it on the hot furnace plate @not too near the fireA stir until all is dissol!ed and incorporated, then dip sticks in this miEture singly, taking them out immediately and laying them on ire frames to dry" C7+C+%'TE C+C+';:T )T8C<)" G , *esiccated 1 H lbs" lbs" pints oD" Pure Mhite )ugar" Glucose" Cocoanut" Mater" Cocoanut"
Process"IBoil the sugar, ater and glucose as directed to degree of eak crack, 1--O pour on oiled slab& cut off one third for pullingO add to the other t o$thirds the pure cocoa and miE it inO pull the smaller piece o!er the hook until hite and glossyO spread out the solid sugar and lay the pulled in the centre casing it round e!enly then roll into sticks F inch thickO hen cold, snip off into lengths make a thin solution of gum or gelatine, et the surface of each stick, and roll in desiccated cocoa nutO hen dry they are ready for sale" 'C8* )T8C<)" Clear hite" F, %emon V 1 lbs" oD" oD" Cream pints Mhite Tartaric of )ugar" 'cid" Fla!oring" Tartar" ater"
Process"IPut the sugar and ater in a clean bright pan, add the cream of tartar and boil up sharply to a eak crack, 1--O pour the batch on oiled slabO turn in the edges, fold the boil o!er,
then put in po dered acid ith a fe drops of lemonO knead the hole together, orking one end do n to a pointO dra it out the re=uired thickness, the full length of the plate, cut it off, then do another length like ise, repeating the operation until the boil is orked upO keep the first piece in shape by occasionally rolling them hile the remainder of the boil is being pulled out and shaped" Mhen the boil is finished, and the sticks cold, snip them off in lengths ith scissors" 'n assistant is !ery useful to keep the sticks in motion hile the boil is being orked up or they may become flat" PEPPE(M8;T )T8C<)" G , 1 Peppermint lbs" *ark bro n ith light stripes" Bro n lbs" pints )ugar" Glucose" Mater" Fla!oring"
Process"IBring the sugar, glucose and ater to the degree of crack in the usual ayO pour the batch on the slabO ork in the fla!orsO cut off a piece about FV pounds from the boil and pull it o!er hook until light and satiny, then roll the pulled sugar out into a long stick, cut it into siE pieces of e=ual length and lay them on the solid boil long ays and e=ual distances apart, then roll the boil into shape, bring do n one end to a pointO pull out into con!enient lengths, t isting them so that the stripes form a pretty spiral round the stick" ;"B"IFor the stripes in this case, hite sugar is often used and looks much better, but to do so t o pans are necessary, one may be a small saucepan to boil t o pounds" The hite sugar is boiled separately in the ordinary ay, other ise, process, ould be eEactly as described" %EM+; )T8C<)" G , #ello 1 %emon Pulled yello centre ith yello case" lbs" Mhite lbs Paste pints )ugar" Glucose" Color" Mater" Essence"
Process"IBoil the sugar, glucose and ater to a eak crackO pour the batch on oiled slabO ork in color and fla!orO cut off one$third and pull o!er the hook until of a bright yello satiny appearanceO remo!e it from the hookO spread out the plain sugar and lay the pulled in the centreO case it nicely all round ith solid, then commence to rollO bring one end do n to re=uired thicknessO pull out into sticks as long as con!enient, hen cold snip into lengths re=uired" +(';GE )T8C<)" G , 1 (ed +il Tartaric Pulled hite body ith one broad red and t o narro orange stripes" lbs" Mhite lbs" pints of )ugar" Glucose" Mater" Coloring" +range" 'cid"
Process"IBoil the sugar, glucose and ater to the eak crack, 1--O pour batch on slabO cut off about one$third of the boilO di!ide this into t o piecesO color one$part a deep red and the other a
deep orangeO miE in the colors =uickly and stand them aside on a piece of ood in a arm place till antedO no put the acid and fla!oring into the larger portion of the boil and pull o!er the hook until hite and spongeyO remo!e it to the slab, then take the piece of red sugar and dra it out about FG inches long and ,V inches ideO lay it do n the centre of the pulled sugar, then take the piece of orange sugar and pull it out about 1 feet, half the thickness of the red, cut in t o and place one on each side of the red, about t o inches from it, roll, t ist and pull out the recogniDed thicknessO hen cold, snip in lengths" C8;;'M+; )T8C<)" L , Cinnamon 1 Cherry Clear pink body ith four narro hite stripes" lbs" Mhite lbs" pints Paste )ugar" Glucose" Fla!or" ater" Color"
Process"IBring the sugar, glucose and ater to the crack and pour outO cut off piece and pull it hite& color the body light pink, add the fla!or, prepare the four stripes as before directed, lay them on the clear sugar, e=ual distance apart, roll out in lengths and snip off hen cold" C%+BE )T8C<)" 'lmost transparent ith a tinge of red, striped ith hite and red stripes alternately" G lbs" )ugar" , lbs" Glucose" 1 pints ater" Cherry Paste Color" +il of Clo!es" Process"IBoil the sugar, glucose and ater to 1--O pour on the oiled slabO cut off small portion, di!ide it into t o, color one deep red, pull both stripes and lay them alternately on the solid sugar, form the boil into a roll, bring do n one end, usually the left end, to a pointO pull out in long lengths and t istO hen cold snip ith scissors to siDe" (')PBE((# )T8C<)" G , 1 Cherry (aspberry Pulled hite centre, cased ith red and striped ith siE narro lbs" Mhite lbs" pints (ed Paste hite stripes" )ugar Glucose" ater" Color" Essence"
Process"IBoil the sugar, glucose and ater to crack 1--O pour the batch on plateO cut in half and color one half red, then fla!or both hal!es ith essence, @raspberry and a little tartaric acidAO pull one half o!er the hook and cut off one third of it and lay it asideO put the other t o thirds in the centre of the red solid sugar and case it aroundO no lay the remaining piece of pulled sugar in siE lengths of e=ual thickness and distances apart on the top of the cased boilO roll out the ball to the re=uired thickness, t ist and snip off into lengths hen cold" TM8)TE* B'(%E# ):G'( )T8C<)" 7and Made" G lbs" Mhite )ugar"
, 1 %emon )affron
Glucose" ater" Fla!oring" Color"
Process"IPut the sugar and ater in a clear, bright pan and bring to a boil, then add the glucose& put on the lid for fi!e minutes, continue boiling in the usual ay till it reaches crack 1--O no add sufficient coloring to tinge a golden color and pour the boil carefully o!er the smooth slab, so that the sheet of sugar ill not be more than the eighth of an inch thick" Mhen the sheet has partly set, cut it into strips one inch ide and the hole length of the sheet ith scissors" %et an assistant take charge of the strips and t ist them by taking hold of an end in each hand and turn them in opposite directions, forming a spiral columnO hen cold snip the re=uired lengths and carefully eigh and bottle" To make these goods the operators must be !ery =uick in their mo!ements" The slab must be arm on hich the sugar is poured, as the thin sticks cool so fast and get brittle" PEPPE(M8;T B:%%') E#E)" G , 1 Peppermint For cornered drops cut at angles, black ith hite stripes" lbs" Bro n lbs pints )ugar" Glucose" ater" Fla!or"
Process"IThe process is eEactly the same as for peppermint stick, !iDO boil the sugar ater and glucose to eak crack, 1--O pour the boil on oiled plate, fla!or ith peppermint and ork ell upO in a smaller pan ha!e t o pounds of hite sugar, ith the usual proportion of cream of tartar and ater boiled to the same degreeO pull this o!er the hook until hite and porousO remo!e it to the plate and ork it do n into lengths about one inch thickO lay them long ays on the solid boil, e=ual distances apartO make the hole boil into a thick roll, bringing one end do n to a pointO dra off as for one cent sticks, but thickerO then ith scissors snip them off in pieces about an inch long" 7old the scissors in the right hand, the sugar in the leftO e!ery time you make a clip turn the sugar half ay round, so that the corners of each cushion ill be at opposite angles" B:%%') E#E), @Barious"A The formula gi!en for the different kinds of sugar sticks ill ans er for the !ariety of bull's eyes" The process and ingredients are precisely alike" The sticks may or may not be dra n out a little thicker, according to the siDe of drop re=uired" Cream of tartar may be substituted for glucose in all recipes gi!en for boiled goods" The sugar is not boiled =uite so high for hand goods or pulled sugar as it is for machine dropsO being a little lo er it orks better, keeps longer pliable, and is less brittle hen cold" (+:;* B'%%)" G , Color" 1 Fla!or" lbs" lbs" pints )ugar" Glucose" ater"
Process"IBoil the sugar, ater and glucose in the usual ay to eak crack, say 1--O pour the boil on the slab, color and fla!or to tasteO ork the batch up until stiffish, then roll the boil round,
getting one end do n to a point as directed for sticks, pull it off in lengths of about three feet and about one inch thickO cut in pieces ith N9ackson Ball CutterN and roll round ith the hand" 'n eEpert assistant is necessary for this operation, as the balls must be shaped hile hot and kept on the mo!e till cold" 9'C<)+; B'%% C:TTE()" This cut represents our 8mpro!ed Ball Cutter, or Press, hich cuts only one siDe ballO the impro!ement consists of a finger bar, operated by a cam, so that each time the handle is raised the fingers thro out the balls from bet een the kni!es" Fig ,FF a"
;o" F N , N 1
Cuts N N
G balls, FF balls, . balls,
F[ inch F1$FL in" F inch
diameter N N
@ ith FingerbarA N N
9ackson Ball Cutter" This Machine has t o steel kni!es, and is regulated by a gauge, so that it ill cut Balls of any siDe" Price, SK -Fig" ,Fa" This general recipe ill apply to all balls" For details of pulling, striping, casing and !ariety the reader is referred to the !arious processes gi!en for sticks and bulls eyes" They are all made and finished in this ay" For small siDes, pull out the lengths thinnerO for large siDes, thicker" To make the !arious striped balls nicely, re=uires practice and a good deal of it" ;o amount of book learning ill teach those ho are =uite ignorant of sugar boilingO but at the same time if the reader has mastered the simpler process at the beginning of the book, he is =uite capable of
understanding this and orking out his o n ideas in this ayO but hand$made balls should not be attempted until the learner feels confident he can manage a boil easily and =uickly, because there is no time to think after the sugar is on the slab" The manipulation must no ha!e been ac=uired to an eEtent so as to enable the operator to proceed as if by instinct" (+)E B:*)" G , K 1 Cherry lbs" or L pounds drops pints Paste Mhite +tto of )ugar" glucose" (oses" ater" Color"
Process"IBoil the sugar, glucose and ater to the degree of crack 1--, pour on oiled slab, cut off about one third for pulling, color the larger piece a deep red and fla!or ith otto of rosesO pull the smaller piece o!er the hook till hiteO spread out the larger piece, lay the pulled sugar in the middle, casing carefully round, pass through small acid drop rollers" ;"B"ITurn the boil on its edge e!ery time you cut a piece for the machine, in order to keep the pulled sugar as near the centre as possible" (8PE PE'()" G , 1 F Cherry #ello Y lbs lbs" pints oD" Paste oD" Essence Tartaric )ugar" Glucose" ater" 'cid" (ed" Color" Pear"
Process"IMelt the sugar in the ater, add the glucose and boil to 1-KO pour on slab, cut the batch into three e=ual parts, fla!or ith essence of pear, together ith a little acid, color one part deep red and one deep yello , pull the third portion o!er the hook and lay it bet een the yello and red pieces so that one side ill be yello and the other bright redO cut off into con!enient siDes and pass through large pear drop rollers" These goods are sold either plain or crystaliDed" B+8%E* ):G'( T+#)" )ee our stock of clear toy moulds, list of hich is mailed on application" They may be had to turn out all kinds of figures, such as dogs, cats, elephants, etc" They are !ery popular among the children and sell ell in certain districts, and sho a handsome profit" The moulds are generally made in t o partsO they must be ell oiledO the sugar boiled as for drops" Fill the moulds full, and just before the hole mass sets, pour as much of the sugar out as ill runO this ill lea!e only a thin coating hich cling to the sides of the shapes and ill easily come out hen the mould is parted, then you ha!e the figures complete but hollo " Boiled sugar histles are made eEactly the same ay" T+ C(#)T'%8\E B+8%E* ):G'( G++*)" )e!eral descriptions of boiled sugars are sold crystaliDed, hich look !ery pretty and stand eEposure to the atmosphere better" The process is !ery simple and may be done ith little trouble" Mhen the drops ha!e been made and set, break them up and sift them ell in a coarse sie!e, no shake them o!er a pan hich is boiling, so that they get damped by steam, and thro them in a heap of crystal sugarO miE them ell up, so that the sugar adheres to the drops
uniformly& no sift them out of the sugar again and they ill dry in a fe minutes and be ready for packing" 'nother method is, hen the drops ha!e been made and sifted, to ha!e a thin solution of gum or gelatine and shake it o!er them and rub them all together till damp all o!erO no thro o!er them sufficient crystal sugar to coat them and miE them upO hen dry sift again and pack" ;"B"I$Mhen being crystaliDed the goods should be arm, not hot, or they ill candy" %arge French pears should be crystaliDed by the latter process and be almost cold during the operationO being bulky they retain the heat a long time, and therefore ha!e a great tendency to grain" 8M8T'T8+; 8;*8'; C+(;" G , #ello 1 %emon lbs" lbs" pints Mhite )ugar" Glucose" Color" Mater" Fla!oring"
Process"IBoil the sugar, glucose and ater to eak crack, 1-KO pour the boil on slab, fla!or ith lemon and color yello O cut this boil in t o and pull one$half o!er the hookO roll the pulled half out in lengths about the siDe of a corn podO no put the plain yello sugar through the Tom Thumb drop rollers, loosening the scre s a little, and ease the pulled sugar ith sheets from the machineO if done carefully, the result ill be a good imitation of real 8ndian corn" P+PC+(; B'%%)" (oast the corn berries o!er a smokeless fire in a corn popper @get our price for corn poppersAO keep shaking until e!ery berry has burstO boil sufficient sugar and ater to the degree of feather, ,HKO add to each T lbs" syrup, four ounces of dissol!ed gum arabicO et the popped corn in this syrup, and roll them in fine pul!eriDed sugar until coated all o!er, then lay them asideO hen dry repeat the coating process in the same manner until they ha!e taken up the desired thickness of sugar" Meigh or measure sufficient coated berries, according to siDe of ball re=uired, moisten them ith 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 ay ith pop corn ball press" Pop Corn Ball Press Makes Balls 1V inches diameter, has brass cups top and bottom, so arranged that the ball is pushed out of the cup at each operation" 'ny )iDe Ball made to order" Price complete any siDe Ball, S1K --
Fig" ,-G a" P+PC+(; B(8C<)" Process"IThe corn berries are prepared as for ballsO boil bro n sugar in the proportion of G lbs" sugar and t o pounds molasses to ball, ,K-O pour the syrup o!er the corn and thoroughly miE themO press them immediately into oiled tins" The process should be done =uickly and the seeds pressed as tightly together as possibleO hen cold they are ready for sale and may be cut to siDe ith sharp knife" P+P C+(; 7';* B'%% P(E))" , dia mete P r r i c e N N 1 1V H N N N N N
Fig" ,-. a"
N Egg )hape 1[ U ,Y N
P+P C+(; C'<E)" Process"IPrepare the corn as for balls and pack them closely into strong s=uare tins slightly oiled ith oli!e oil of best =ualityO boil to crack, sufficient bro n sugar and glucose for =uantity re=uired and pour the hot syrup o!er the pop corns, just enough to make them adhere" Mhen cold cut them up ith a sharp knife the siDe" C+(; P+PPE()IMade Bery )trong" V Peck F Peck V Bushel F Bushel S, -, TK 1 TK H TK
9'P ;:GGET) ;+" F" , H H #ello FV , lbs" lbs" lbs" *esiccated lbs" pints Mhite Cocoanut )ugar" Glucose" uns eetened" Coloring" Farina" Mater"
Process"IMiE the ingredients in copper panO boil on a slo fire to stiff ball, ,K-, stirring all the timeO add coloring to fancyO hen ready, pour carefully on an oiled plate, making the sheet about half an inch thickO hen cold, dust ith pul!eriDed sugar and cut up ith sharp knife to siDe" ;"B"I' fe loose iron bars are useful to form a s=uare on the pouring plate, in proportion to siDe of boilO that the eEact thickness of sheet may be determined"
P'TE;T C';*# C:TTE(" For Cutting Caramels, 9apanese Cocoanut, and all kind of Bar Candies" Cuts all thicknesses up to one inch, and all idths up to one and one$=uarter inches" Mo!ing Bed of Machine is 1, inches long and . inches ide" Mill cut FK-- pounds of Candy per day" +ne of the handiest and most useful all round Machines a man can buy" Price, STK -9'P ;:GGET) ;+" ," , H K T ,V 1 lbs" lbs" lbs" lbs" lbs" pints Mhite Good *esiccated )ugar" Bro n" Cocoanut" Glucose" Farina" Mater"
Process"IPut the sugar, glucose and ater in the panO place it on a slo fireO stir in the cocoanut and farina and boil to stiff ball, ,KK, keeping it ell stirred" Pour on an oiled slab, and cut up to siDeO hen set, dust ith po dered sugar" 8n large factories here this candy is made, machinery plays an important part" 8n fact the manipulation is practically all done by mechanism" There is the desiccator for preparing the cocoanuts, the steam pans, hich are fitted ith beaters re!ol!ing inside, fiEed ith chains and eights for lifting them out, so that the cans may be emptied and cleaned ithout troubleO also plates for rolling out sheets to siDe, and cutting machines hich cut the nuggets any siDe, the machine being so arranged that by simply altering a pa l on a ratchet heel the siDe of the nuggets is determined" Mhere this elaborate arrangement eEists our formula ould neither be desirable nor necessary, nor do e pretend to suggest or ad!ise" 7o e!er, many tons are made in the ordinary boiling shop ith the usual appliances and con!eniences, and it is to assist people thus situated is the principal object of this book" 9'P ;:GGET) ;+" 1" H 1V lbs" Good lbs" Bro n )ugar" Glucose"
1 H ,
pints *esiccated lbs"
Mater" :ns eetened" Farina"
Process"I's before, bro n coloring should be used if re=uired darkO it makes goods look richerO hen the boil is cut up the nuggets should be thro n into pul!eriDed sugar" B';8%%' ;+:G'T @Common"A F, 1 V H 1 lbs" lbs" oD" lbs" ) eet pints Essence 'lmonds Mhite )ugar" glucose" Banilla" small" ater"
Process"IPut the sugar, glucose and ater in a clean pan, place it on a sharp fire and stir until dissol!edO then put on the co!er and let it boil for fi!e or siE minutesO no remo!e the lid and continue to boil to soft ball degreeO no pour the contents on a damp slab @one o!er hich ater has been sprinkledAO hen cool take a long flat spatula and ork the sugar about until it becomes hite and creamyO no add the almonds @ hich ha!e been pre!iously blanched and driedA, together ith the !anilla essenceO keep orking up the hole until of uniform consistencyO no spread the mass on afer paper in sheets one inch thick, co!er the sheets ith afer paper, rolling the top smoothO hen set cut into bars" )hould the cream be a little thin add some icing sugar hen miEingO if boiled properly this is not re=uired" Most cheap ;ougats no in the market are made more or less according to this formula, color and fla!or differently for !ariety" 8CE C(E'M C+;FECT8+;E(#" Boil T lbs" of loaf sugar ith three pints of ater& add a small teaspoonful of cream of tartar, allo it to boil for F- minutes, then add one pound of fresh butter& it ill then commence to froth up, and care must be taken that the pan is large enough, as the syrup ill occupy t ice the space than if there had been no butter addedO boil this miEture to the degree of !ery eak crack, or ,GK by the thermometer, at hich point it is doneO pour it on the slab, hich has been of course pre!iously greased" 's soon as it begins to cool, turn it up and knead it until it gets stiff enough to pull o!er the hook" Mhen on the hook pull it sharp till it gets hite as sno " This hite is usually fla!ored ith !anilla or oil of lemon" 8t may be either pulled out in bars or left in the heap" 8t is !ery easily broken in small pieces for retail purposes" 8n the summer or hot eather keep this candy from the air, or it ill be inclined to be sticky" This eats !ery rich and commands good sale at best prices" (')PBE((# ';* )T('MBE((# 8CE C(E'M C+;FECT8+;E(#" This is made eEactly as the last ith the addition of a little red color before the boil is poured out, or it may be colored on the slabO add a little essence of raspberry or stra berry and a pinch of tartaric acid just before pulling the boil" Color the raspberry a little deeper than the stra berry" C7+C+%'TE 8CE C(E'M" To make chocolate ice cream, boil the same =uantities as before precisely in the same ay in e!ery particular" Mhen the sugar has been pulled out, ork ell into it V lb" po dered chocolateO knead this ell up in order that the chocolate may be ell miEed ith the sugar" Put in sufficient chocolate to gi!e the boil a dark bro n color, other ise it ould be too light hen pulled" B';8%%' C'('ME%)" G lbs" Mhite )ugar"
, F , , Banilla
lbs" lb" Tins pints Fresh Condensed
Glucose" Butter" milk" ater" Fla!oring"
Process"IBoil the sugar, glucose and ater to the degree of ball ,K-O remo!e the pan a little from the fire, add the milk and butter, the latter cut into little pieces and ell stir in ith ooden spatula until the hole is thoroughly miEed, then gently bring the mass through the boil and pour out on greased slab, making the sheet about V inch thickO hen set cut ith caramel cutter, and hen cold separate the s=uares and rap in aE paper" C+C+';:T C'('ME%)" G , F FV , , lbs" lbs" lb" lbs" Tins pints *esiccated Fresh Cocoanut, Condensed )ugar" glucose" Butter" uns eetened" Milk" ater"
Process"IMelt the sugar in the ater, add the glucose and boil up to ball ,K-O remo!e the pan to side, then stir in the butter, milk and cocoanut, bring through the boil, pour on slab or in frames about V inch thickO hen set mark ith caramel cutterO hen cold separate and rap in aE paper" C%'*) P'TTE(; C+C+';:T G('TE(" EEtra )trong, T o Graters" Clamps to Table or Bench, SF K-
Fig" ,F" Citron and Cocoanut Cutter" ;o" F %arge QQQQQQQQQQQPrice, SF ,' !ery handy and useful slicer" *urable and cheap" (')PBE((# C'('ME%)"
G , F Brilliant F , ,
lbs" lbs" lb" (ose lb" Tins pints (aspberry Pulp Condensed or Fresh
)ugar" glucose" Butter" Color" 9am" milk" ater"
Process"IBoil the sugar, glucose and ater to eak crack ,K-O remo!e the pan to side of fire, add the milk, butter @cut smallA and jamO stir the hole together, replacing the pan on the fireO add sufficient coloringO keep stirring all the time until the hole comes through the boilO pour out, mark ith set, di!ide and rap hen cold" M'%;:T C'('ME%)" G F , F )affron , , lb" lbs" )helled lbs" lb" tins pints Fresh Condensed Mhite Malnuts broken )ugar" small" Glucose" Butter" Coloring" Milk" Mater"
Process"I's abo!e, caramels re=uire careful atching and a lot of stirring, the boil being liable to catch and flo o!erO fire must not be too fierceO hen too hot put an iron under one side of the pan to keep it up a little from the fireO keep constantly on the stir after butter and fla!oring ingredients are added" C7+C+%'TE C'('ME%)" G V , F Banilla , , lbs" lb" lb" pints tins Condensed Pure lbs Fresh Good Chocolate )ugar" uns eetened" Glucose" Butter" Fla!oring" Mater" Milk"
Process"IMhen the sugar, glucose and ater ha!e been boiled to the degree of ball, ,K-, and the milk, butter and chocolate ha!e all dissol!ed and incorporated, bring gently through the boil, then pour out on oiled slab or in framesO hen set, mark deeply ith caramel cutterO hen cold, separate ith sharp knife and rap in aE paper" B';8%%' C'('ME%) ;+" F Wuality" L , Essence FK H lbs" =uarts of lbs" lbs" Fresh ) eet )ugar" Cream" Banilla" Butter" Glucose"
Process"IPut the sugar, glucose and cream in the panO put it on a slo fire and stir constantlyO let it boil to a stiff ball, then add the butterO keep stirring, hen it has ell boiled through, remo!e the pan from the fireO fla!or ith !anilla eEtract& pour out on oiled plateO mark hen set
ith caramel cutterO hen cold, di!ide ith sharp knife and rap each caramel in aE paper" B';8%%' C'('ME%), ;o" , Wuality" K F 1 V , Banilla lbs" lb" pints oD" Cream pints Fresh ;e of )ugar" Butter" Milk" Tartar" ater" Fla!oring"
Process"IBoil the sugar, milk and ater ith the cream of tartar on a slo fire, stir all the time till it reaches a stiff ball, add the eEtract of !anilla and stir it gentlyO remo!e the pan from the fire and pour contents on oiled slabO mark deep ith caramel cutter hen setO hen cold separate ith sharp knife" These caramels should be cream color" M'P%E C'('ME%)" By using pure maple, maple caramels may be made precisely as !anillaO the fla!or of the maple sugar is sufficient ithout any artificial essence" These caramels ill of course be dark" (')PBE((# ';* )T('MBE((# C'('ME%)" These fla!ors may be used in either of the last t o recipesIbest =uality according to the first, second =uality as to the second" Malnut, cocoanut, etc", may be added for other fla!ors" C7+C+%'TE C'('ME%) ;o" F Wuality" L H FV , FV lbs" lbs" lbs" =uarts lbs" Pure Chocolate, ) eet Fresh Best )ugar" Glucose" :ns eetened" Cream" Butter"
Process"IPut the sugar and cream in the pan, stir it ell together, then add the glucoseO 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 chocolateO keep stirring togetherO bring the mass through the boil, then add eEtract of !anillaO remo!e the pan and pour contents on oiled slab, making the sheet about V inch thickO mark deep ith caramel cutter hen setO di!ide ith sharp knife hen cold and rap in paper" C7+C+%'TE C'('ME%, ;o" , Wuality" K Z F Z V lbs" lb" =uart lb" oD" Pure Cream of Chocolate, of Fresh ;e )ugar" Butter" Milk" :ns eetened" Tartar"
Process"IMelt the sugar in the milk, add the cream of tartar and boil to the degree of ballO ease the pan a little off the fire and stir in the butter and chocolateO bring the hole to a boil, add eEtract of !anilla, then remo!e the pan and pour contents on the slabO mark and separate as directed on last" :;M('PPE* C'('ME%)" Caramels ha!e usually been sold rapped in aE paper" This is necessary hen the goods are boiled !ery lo and contain a large proportion of glucose" %ike other caramels the ingredients
!ary, but the follo ing ill ans er the purpose&I T lbs" , lbs" V lb" F Tin Condensed Milk, or 1 pints Banilla
Mhite Fresh one =uart
)ugar" Glucose" Butter" Cream" ater" Fla!oring"
Process"IBoil the sugar, glucose and ater to eak crack ,GKO remo!e the pan from the fire, add the butter and milk, stir gently until dissol!ed, add the fla!oring just before the stirring is finished, then pour contents on oiled slabO hen cool enough cut ith caramel cutter" 8f re=uired crinkly on topO run o!er the sheet ith a corded rolling pin just before cutting"
B:TTE(C:P +( M8CE* *(+P M'C78;E" This Machine is used for Cutting Buttercups, and a large !ariety of other Candies" 7as sa teeth for making crimped edged buttercups" Bery =uick orking machine" Price, QQQQQQQQQQSF. --
%'TE)T T78;G +:T"
;EM )'T8;ETTE P(E))" Buttercups and )atinettes ill ha!e a !ery large sale this season" Purchase one of our Machines and make your o n" The Machine ill pay for itself in a short time, besides you can al ays ha!e fresh made goods" Price QQQQQQQQQQSFK"--
Cullums Patent Buttercup Cutter
Fingers for Buttercup Cutters" This is a Machine e!ery Confectioner should ha!e for cutting Buttercups, *rops, Jc" ;o" F Machine is same as ;o" ,, but is ,H inches long, 1 inches ide, ill cut T- pieces at one mo!ement, and is the cheapest Machine e!er put on the market"QQQQQQQQQQ Price, SK -;o" , Machine is 1H inches long, H inches ide, cuts FK- pieces, gi!ing them a fine cushion shape and glossy appearance" Cuts three times as fast as any roller" Comparati!ely no aste or cracked Buttercups ith this Machine" Cut represents %ifter, the fingers of hich fit into the kni!es of the Machine so that the FK- pieces of candy can be remo!ed by one mo!ement" QQQQQQQQQQPrice, SFH -Machine ith Teeth to form Buttercup ith )titched Edges" Price, S,--
B:TTE(C:P)" These beautiful candies are !ery popularO they are pleasing both to the eye and the palate hen they are ell made, but they must be kept air tight or they ill soon lose all their attracti!eness and become a sticky mass, as they ha!e a great tendency to Ns eat"N 8n order to pre!ent this as much as possible it is ad!isable to use a little boraE in each boil" The process is simple enough, but must be orked =uickly, in fact the beauty depends upon the rapid manipulation of the sugar o!er the hookO keep the eye fiEed on the colorO as soon as it becomes a glossy satin ith a close grain it is finishedO lift it off the hook immediately and return to the slab for casing" *o not carry on the pulling operation until it becomes spongy, and be careful not to use too much colorO the tints should be light and delicate hen finished" Machines are made for cutting buttercups, price SL"-- and SFH"--, each machine" Crimped edge machine, S,-"-- each" Get our price list" B';8%%' B:TTE(C:P)" T , F Green F F BoraE" lbs" lbs" lb" teaspoonful *esiccated Cream =uart Best Fondant Cocoanut, of Mhite )ugar" Paste" fine" color" Tartar" ater"
Process"IPut the sugar, ater and cream of tartar in the boiling pan and boil up to crack 1F- in the ordinary ayO hile the pan is on the fire, take the fondant paste and ork into it the desiccated cocoanut, ith a little essence of !anilla, and lay aside till re=uired" Mhen the boil has reached the re=uired degree pour the sugar on the slab, color it light green, and hen partly cool, pull o!er the hook until it becomes a delicate satin tintO return it to the slab, press the boil out, lay the fondant paste in the centre and case it all around ith the pulled sugarO no carefully ork the one end of the boil do n to a point as for sticks and dra it out in lengths, re=uired thickness& lay them on the machine and press gently until cut throughO the buttercups are then ready for packing" 8t is ad!isable to ork small boils of these goods, as the casing being boiled soon gets brittleO keep turning the bulk round on the plate so as to keep the fondant paste eEactly in the centre" (')PBE((# C+C+';:T B:TTE(C:P)" T , F F F F Carmine BoraE" lbs" lbs" lb Best Mhite Fondant *esiccated lb" (aspberry 9am, teaspoonful cream =uart )ugar" Paste" Cocoanut" )tiff" Tartar" Mater" Color"
Process"IMork the jam and cocoanut into the fondant pasteO boil the sugar, ater and cream tartar to crackO pour on oiled slabO color light rose tint& hen partly cool, pull and ork off as in the preceding recipe and cut ith buttercup machine" C+C+';:T B:TTE(C:P)" T , lbs" lbs" Fondant )ugar" Paste"
F #ello F F %emon
lb" teaspoon =uart Mater
*esiccated Cream ith
Cocoanut" Color" Tartar" BoraE" Fla!or"
Process"I's usual, buttercups of any sort or fla!or may be made by follo ing the directions gi!en, and substituting different essences, jams, chopped nuts or almonds, and color to fancy" B%'C< C:((';T B:TTE(C:P)" T , F V F F BoraE" Purple lbs" lbs lb" oD" teaspoonful =uart Black Mhite Fondant Currant Tartaric Cream )ugar" Paste" 9am" 'cid" Tartar" Mater" Color" ater and cream
Process"IMork the jam, acid and color into the fondant paste, boil the sugar, tartar to crack, and ork off as already described" F+;*';T C(E'M M+(< +( B:TTE(C:P F8%%8;G"
This branch of the business has de!eloped onderfully during the last fe years" This cream is not only moulded and orked into e!ery concei!able shape, siDe color and fla!or by itself, but is used ith chocolate, fruits, etc", to make an endless !ariety of pleasing and tasty confections" The smaller goods in this ork form the body, and sometimes the hole, of many beautiful miEtures, and no indo can no be considered orthodoE unless they ha!e a good display of these goods" For our purpose the !ariety is a matter of detail hich e only mention to remind the reader that he must look for the greater part of it outside the co!ers of this guide" The process is practically the same all throughO the miEing, fla!ors, colors and shapes make hate!er distinction there is" 8t ill only be necessary to gi!e a fair selection of formulas to enable the reader to imitate anything he sees in this line, or in!ent something ne "
Fig" FK" a 'sbestos Gas Batch Marmer or )pinning Furnace"IT o )iDes"
1, inches long, price SFK"--" QQQQQQQQQQCan be used in sections if desired" (')PBE((# J B';8%%' F+;*';T)" F,V (aspberry 1 Carmine lbs" lbs" and pints Banilla Mhite )ugar" Glucose" Fla!or" ater" Color"
Process"IBoil the sugar, glucose and ater in the usual ay to the degree of soft ballO then remo!e the pan from the fireO damp the pouring plate ith cold aterO pour the boil on it and let it remain till nearly cold" Mith a long pallette knife or ooden spatula, commence to ork the syrup until it changes to a hite glossy creamO then di!ide the batch into t oO put one part in the pan and remelt it, just enough to make it a consistency to mould, add !anilla fla!or and run it into rubber mouldsO no put the other portion in the pan and remeltO color it a light pinkO fla!or ith essence of raspberry and mould in the same shapesO hen the goods are set and cold crystaliDe them ith cold syrup" ;"B"I7a!e e!erything !ery clean hen making fondantsO e!ery speck ill sho O a touch of blue ill make the hite a better color" C7+C+%'TE J B';8%%' F+;*';T)" F,V Banilla 1 V lbs lbs" pints lb" Pure Mhite )ugar" Glucose" Fla!oring" Mater" Chocolate"
Process"IPrepare the fondant creams as in last recipeO hen the boil has been creamed, di!ide into t o, one part being t ice the siDe of the other, put the small portion in the pan to remelt, adding the chocolate pasteO stir until paste is dissol!ed and incorporated, but do not let the cream boilO remo!e the pan from the fireO run chocolate cream in rubber moulds filling the impressions only one$third part fullO then melt the hite cream, fla!or ith !anilla and fill up the mouldsO hen set crystaliDe in cold syrupO each fondant ill be in t o colors, hite tipped ith chocolate"
Fig" FK"QQQBatch Marmer or Gas Candy 7eater" QQQPrice SK"--" C+C+';:T F+;*';T)" . ,V lbs" lbs" Mhite )ugar" Glucose"
FV Carmine 1 %emon
:ns eetened" Color" Mater" Fla!oring"
Process"IProceed to make the cream as before directed and di!ide the batch into t o e=ual parts& remelt one part and stir in half the desiccated cocoanut ith a fe drops of lemonO half fill mouldsO remelt the other portion of creamO stir in the remainder of the cocoanutO color pink, adding a fe drops of essence lemon, and fill up the mouldsO crystaliDe the usual ay in cold syrup" )T('MBE((# F+;*';T)" . , Carmine , 1 lbs" lbs" lbs" pints )tra berry Mhite )ugar" Glucose" Coloring" 9am" Mater"
Process"IBoil the sugar, glucose and ater to a soft ball degree, pour the batch on pouring plate, hich has been pre!iously damped ith cold ater, let the boil remain till nearly cold, then ith a ooden spatula ork the syrup about till it becomes cream, then miE in jamO return the hole to the pan and remelt, add sufficient color to make a bright pink, then run into mouldsO hen set, crystaliDe in cold syrup" C7E((# F+;*';T)" F,V Cherry 1 Carmine lbs" lbs" pints and )affron )ugar" Glucose" Fla!or" Mater" Color"
Process"I)elect some large, preser!ed cherries, cut them in half" Boil the sugar, glucose and ater in the ordinary ay to ball degree, pour the batch on a damp pouring plateO hen nearly cold ork up the hole ith spatula till it becomes a hite glossy cream, orking the fla!or in at the same timeO then di!ide into three e=ual portions, color one portion a bright pink and another a yello , lea!ing the third hiteO knead each portion into stiff paste, adding a little icing sugar to make it toughO pinch off small pieces and form them into balls about the siDe of the cherry, make them a little flat on one sideO on this flat part stick a half cherry, s=ueeDing them into shapeO place them in can!as trays and put them in the drying room for a fe hours to hardenO after ards crystaliDe ith cold syrup" +ther preser!ed fruits may be used in same ay" F+;*';T) F+( M8CT:(E)" F,V Fla!ors 1 Colors lbs" lbs" pints Mhite )ugar" Glucose" Barious" Mater" Barious"
Process"IBoil the sugar, glucose and ater as before directed to a stiff ball and pour the sugar on damp slabO let it stand till nearly cold, then ork it up ith spatula till glossy creamO di!ide the boil into as many portions as you ant colorsO then remelt this cream, color and fla!or to fancyO
run the batch into moulds of different shapes" Mhen the fondants are set, crystaliDe in cold syrup" Fondants for miEture are made a trifle harder to pre!ent being crushed ith other s eets ith hich they are miEed" T+ C(#)T'%8\E F+;*';T) F1 H lbs" Best pints Mhite )ugar" Mater"
Process"IBoil this =uantity of sugar and ater for a fe minutes, about ,,- degrees by the thermometerO stand it aside undisturbed till =uite cold" Pack the fondants in crystaliDing tins, putting ire trays bet een each layer of say t o inches deepO let the ire trays take a bearing on the ends of the tinO hen the tin is full, co!er the goods ith cold syrup, putting a damp cloth o!er the topO stand the tins in a cool place in the drying room about ten hoursO then remo!e them to a cold placeO about an hour after ards take out the plugs and drain off the superfluous syrupO hen the fondants are dry, turn the tins on end, gi!ing them a slight knock and empty them on clean traysO they ill be ready for packing in an hour or so" ;"B"I8f a thin skin forms o!er the top of the syrup, skim it off before draining the goodsO it may tend to granulate them, but the damp cloth ought to pre!ent this skin forming" C7(8)TM') F';C8E)IC%E'( T+# M+:%*)" There are a great number of fancies made from grain sugars sold about Christmas time" Their beauty and attracti!eness depends upon the moulds in hich they are moulded, and the taste displayed in painting or decorating them" The goods themsel!es are =uite a secondary consideration, being so simple to make" Process"IBoil T lbs" sugar, F lb" glucose, , pints ater in the usual ay to the degree of ball ,K-, by thermometerO remo!e it from the fire and rub the sugar against the side of the pan until thick and hiteO stir it all together, then fill the moulds through the runner" Too much sugar must not be boiled at one time, or it ill set before it can be all run into the mouldsO t o or three pounds ill be enough for a beginner to practice ith" They ill be hard enough to be taken out of the moulds in fifteen to thirty minutes, according to siDe after being run, and they ill be ready for decorating" '(T8F8C8'% F8G:(E)" Fruit, eggs, and any object may be taken from nature by this process, to be transformed into sugar, after ards glaDed, colored to imitate nature so eEactly as to decei!e many persons" Boil the sugar in eEactly the same ay as directed in the pre!ious recipe, grain it and fill the mouldsO in a fe minutes run out as much sugar as ill lea!e the mouldO this ill cause the casting to be hollo in the centre" 'llo your articles to imitate the natural objects hich they represent ith li=uid colors and camel's hair pencilsO if gloss is re=uired the colors should be miEed ith a strong solution of gum arabic or isinglass to the desired tint" C+MP+)8T8+; C%E'( T+# M+:%*)" Made from Finest Wuality of Metal" The Moulds marked thus C e ha!e al ays in stock" 'ny others made to order" ;o" ;ame" ;o" in ;o" to Mould" %b" E E E F , 1 7orse and Man large 7orse, small General on 7orse 1 1 1 FL HG ,T
Price" S, LF 1F 1-
7orse 7orse, small Co )heep *og, large *og, medium *og, small Monkey on 7orse Cat, large Cat, small (at *eer, small Camel (abbit, large (abbit, medium (abbit, small %ady on ) an Chicken (ooster Eagle Cro Bear Baby, large Baby, small 9im Cro Man and Mheelbarro Moman and Churn 7and Basket and Flo ers
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1 1 1 1 H 1 1 1 H 1 1 1 1 1 H 1 1 1 1 1 1 1 H 1 1 1 1 1 1
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Mule *og, large *og ith Basket *og standing ith Basket Peacock *ecanter Boots Plain Basket ith 7andle Mine Glass, large Fire 7orn )=uirrel and BoE Broom Bust of ;apoleon %adys Cupid (abbit Fish on Plate (ooster + l Cupid and Basket Pony *og Cat and *og Fighting Grasshopper )teamboat )ea %ion (hinoceros Tiger Bear, small
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Bear, Medium Bear, large 'pe %arge 7and Bear sitting up Camel )=uirrel 7orse 9umping %amb %ying *o n )ugar Bo l *ouble Pointed 8ron Boy on (ocking 7orse Elephant Captain 9ack Frog )moking ) an Trumpet Boots Elephant Monkey on Camel Cupid on %ion (abbit Monkey *ressed in )oldier Clothes Pipe )loop (abbit and Mheelbarro %amb, large Monkey on Camel Boy and %arge %amb
1 1 1 1 1 1 1 1 1 1 1 1 L 1 1 1 1 1 1 1 1 H 1 L 1 1 H 1 1
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1 1 1 1 1 1 1 1 1 1 1 , 1 1 1 1 H H 1 1 1 1 1 1 1 1 , 1 1
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;o" in Mould" F F F F , F 1 F F F F , F F F F , F F F F F F F F F F F
Price" SH -, LL TK F -, -F -, -F LK L TK , -F 1, -, L, -L TK , L1 F, -, -, -F -F1 -, L. ,K , LF 1F 1, --
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B';8%%' C(E'M B'()" T , 1 Banilla lbs" lbs" pints Mhite )ugar" Glucose" Mater" Fla!oring"
Process"I*issol!e the sugar ith ater in a clean panO add the glucose and boil in the usual ay to the degree of feather, ,H1O pour the contents on a damp slabO let it remain a fe minutes to coolO then ith a pallette knife ork it up to hite cream, adding a tint of blue to bleach itO hen the hole has become a smooth cream, return it to the pan and melt it just sufficient that it may pour out smooth and le!elO stir in the fla!or and run on pouring plate V inch thickO hen set cut into bars"
(')PBE((# +( (+)E C(E'M B'()" T , 1 (aspberry lbs" lbs" pints or (ose Mhite )ugar" Glucose" Mater" Fla!or"
Process"IMelt the sugar in the ater, add the glucose and boil to ,H1O pour contents on slab, and hen cool di!ide the boil into three partsO 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 pasteO in rubbing in the pure chocolate, see that you ha!e enough to make it a rich bro nO for red portion use just sufficient to gi!e a light rose pink" Mhen all finished, melt each portion separately in the pan just sufficiently soft to run to a le!el surfaceO pour out first the red, then the chocolate on top of red sheet, then the hite on top of chocolateO this ill make a cream cake to cut up into bars" )ome do not take the trouble to melt the cream, being satisfied to spread the paste out, smoothing it on top ith a pallette knifeO this ans ers the purpose but does not look so ell" C+C+';:T C(E'M" T 1 , (ed 1 lbs" lbs" Cocoanut lbs" pints Mhite peeled and )ugar" sliced" Glucose" Coloring" Mater"
Process"IBoil the sugar, glucose and ater in the usual ay to the degree ,HKO pour contents on slabO di!ide the boil into t o lotsO hen cool, color one part light pink and put a small touch of blue in the otherO add the sliced cocoanut, half into each part, then commence to cream them by rubbing" Mhen both parts ha!e been miEed into a smooth paste, it is ready for sale, being usually sold by cutting from rough block" ;"B"ICut almonds, ground alnuts, etc", are used in the same ay as directed for cocoanuts" The boils may or may not be fla!ored, but a little impro!es it and makes it fragrant" M'P%E C(E'M" G F , lbs" =uart lbs" #ello ) eet )ugar" Cream" Glucose"
Process"IBoil the sugar, glucose and cream to ,H, on thermometer, stirring all the timeO hen done lift off the fire and let stand till nearly cold @placing it here it ill cool =uicklyA, then stir until it setsO then melt o!er a slo fire @stirring constantlyA until it becomes a nice creamy consistency, pour on a ell greased tin, lay about one inch deep, let stand till cold, hen by turning o!er the tin it ill fall out" 'fter the batch is set to cool in the tin, on no account disturb it as it ill make the cream crack into pieces hen turning out" 8f this is too eEpensi!e a recipe use milk instead of cream and add half a pound of butter" C7(8)TM') P:**8;G @8M8T'T8+;A" T F V F lbs" lb" ) eet lb" 'lmonds lb" Mhite blanched )ugar" (aisins" chopped" Currants"
F V F ,
lb" lb" oD" pints MiEed MiEed
)ultanas" Peel" )pice" Mater"
Process"IPrepare fruit by ashing currants in cold ater, after ards drying themO stone raisinsO blanch and chop almondsO cut the peel in stripes, then miE them together, adding the spiceO boil the sugar and ater to ball degreeO remo!e the pan from the fire& grain the boil by rubbing the syrup against the side of the pan in the usual ayO hen it becomes creamy, add the miEed fruit, carefully stirring the hole until thoroughly incorporatedO ha!e some et cloths ready, into hich di!ide the boilO tie them !ery tight and hang them up until set hard" The blanched almonds are used to represent suet and should be chopped accordingly" B(+M; C(E'M P:**8;G" T , F V V V V , lbs" lbs" lb" lb" lb" lb" oD" pints MiEed MiEed Bro n )ugar" Glucose" Currants" )ultanas" (aisins" Peel" )pice" Mater"
Process"I*issol!e the sugar in the ater and put the pan on the fire and add the glucoseO let the hole boil to a stiff ball, then pour the contents on a damp pouring plateO hen nearly cold commence to cream by rubbing and orking it about the slab ith pallette knife until it becomes opa=ue, stiff and creamy, ha!e the fruit prepared and miE as in pre!ious recipe, then ork them into the boil ith spatulaO no di!ide the boil into small basins, holding about one pound eachO press the cream ell do n and let them remain till set" Take them out, brush o!er them a thin solution of gum and dust them ith po dered sugar to represent frosting" Before putting the cream in the basins, shake a little icing sugar o!er the basins, it ill keep them from sticking" (')PBE((# ;+#E':" K F , F 1 %i=uid lbs" lb" lb" lbs" 'lmonds, pints Brilliant (ose (aspberry blanched and Mhite )ugar" Glucose" 9am" *ried" Mater" Color"
Process"IBoil the sugar, glucose and ater to the ball degree, ,K-O ease the pan off the fire, add the jam and almonds, ith sufficient color to make the hole a bright redO let the batch boil through, keeping it stirred gently until thoroughly miEedO no remo!e the pan from the fire and see if the batch has turned opa=ueO if not rub some of the syrup against the side of the pan and stir until hole boil sho s a little creamy, then pour out on afer paper, keeping the sheet about three$=uarters of an inch thickO le!el the top do n ith pallette knife and co!er ith afer paperO hen set remo!e to a clean board and cut into bars ith a sharp knife" 8n running sheets to thickness, arrange the loose bars on the pouring plate to form a s=uare in proportion to the siDe of the boil" 'lmost any kind of jam can be substituted for fla!oring ;oyeau" M7'T T+ *+ M8T7 )C('P) ';* )8FT8;G)"
8t is necessary to kno ho to use up the scraps, siftings, spoiled boil candies and other ise unsaleable goods" People ho make jam or li=uorice goods kno of course hat to do ith themO but small makers often accumulate lots of aste hich seems al ays in the ay" This should be a!oided as much as possible, not only on the ground of economy, but for the good order and general appearance of the orkshop" <eep the acid scraps separate from the othersO ha!e t o pans @earthen are ill doA and make it a rule, hen s eeping do n the plates, to thro the acid scraps into one pan and the others into the second panO keep them ell co!ered ith ater, and, as the syrup then gets too thick, put in more ater in order that the scraps may dissol!e" Mhen making dark goods such as cough candy, cough drops, cocoanut candy, stick ja , etc", use a proportion of this syrup in each boil, dipping it out ith a ladle" 's a rule a careful orkman ould use up his scraps e!ery day" )ome use the machine scraps by putting them in the neEt boil hen sugar is on the slab" The riter's eEperience is that that method is objectionable, as it not only causes the boil to be cloudy, but !ery often grains it" Melt the acid scraps in ater enough to form a thin syrupO put in some hiting, po dered chalk or limeO put the pan on the fire and stir until hole boilsO see that all the scraps are dissol!edO remo!e the pan and let it stand for an hour, then strain through flannel" :se this syrup in the same ay as the other for making common goods" C(E'M F+( C7+C+%'TE C(E'M) +( B'()" F1 ,V lbs" pints lbs" Mhite )ugar" Mater" Glucose"
Process"IPut the sugar, glucose and ater in a clean pan and boil in the usual ay until the batch reaches the degree of feather ,HKO @keep the sides of the pan free from sugarAO pour out on damp pouring plate and let it remain till nearly coldO then ith long pallette knife commence to rub the sugar against the plate and ork it about until it changes from a clear syrup to sno hite creamy substanceO then knead it ith the hand until of uniform softness and no lumps left in the massO it is no ready for use and may be kept co!ered in stone are jars until re=uired for !arious purposes" 8n inter the sugar need not be boiled so highO in hot eather, a little higher" Mhen packing the cream a ay in jars it is better to keep the top moist by laying on a damp cloth before putting in the cork" )eeing that cream keeps so ell, of course it is sa!ing to make much larger batches at a time" This can be easily arranged by multiplying the proportions according to siDe of pan and con!enience" These proportions are a guide, but the riter kno s of no absolute must be this or that, although he has made as many cream goods as most people and ith as much success" 7e has seen as fine a sample made in the same orkshop hen the boil as made up a little different" 7o e!er, in submitting his o n formula, it may be taken for granted he is not a mile from the bull's eye"
Fig" FT" Chocolate Melter or Marmer" ;o" F )iDe, F,V U FH U L, price ;o" , )iDe, FHY U FLV U L, N S, -, ,K
Made from best =uality of Tin Plate" C7+C+%'TE C(E'M B:;) ';* C'<E)" F,V 1 V lbs" lbs" pints oD" Banilla )ugar" Glucose" Mater" Essence"
Process"IBoil the sugar, glucose and ater in the ordinary ay to the strong feather ,HK, then pour on damp slab, let it remain until nearly cold, add the fla!or, and ith pallette knife ork up the boil till hite and creamyO shape it ith the hands or press into tin mouldsO stand it in a arm place to harden a little on the outside" Melt some chocolate paste and co!er the goods smoothly ith it, using either knife or brushO hen dry glaDe them by brushing on a solution of shellac dissol!ed in alcohol" ;"B"I8n this recipe the sugar is boiled higher than the NCream for Chocolate Cream,N because the goods are so large the soft cream ould not keep in shape" 8n melting pure chocolate simply put it in a tin together ith a piece of lard or cocoa butter, stand it near the fire, gi!e it an occasional stirO it ill soon dissol!eO use no ater or it ill run to po der and be spoiled" T'FF# P';)" Per doDen, SF",K, SF"K-, SF"TK, S," )M8;G8;G P';)" Me make any siDe to order" C(#)T'%8\8;G P';) ';* M8(E T('#)" EEtra Wuality" FH U F- U ,V, complete SK"K-" C+PPE( C';*# %'*%E"
;o " F, Fig " T,
Fig" T" Fig" G" C7+C+%'TE C(E'M B'() ;o" F" F,V Melted 1 Banilla lbs" lbs" pints Mhite )ugar" Glucose" Chocolate" Mater" Fla!or"
Process"IPrepare the cream as directed in Cream for Chocolate Cream, or use some of that cream" 7a!e some tins ith edges one and one$half inches deepO grease some paper and fit it neatly round the sides and bottom" Melt some of the cream on a slo fireO fla!or ith Banilla as soon as cream is sufficiently meltedO remo!e the pan and pour contents into the tins to make a sheet about one inch thick or less" Mhen set carefully empty, so as not to break the cakeO ha!e some melted chocolate and ith a soft brush coat the cream on both sidesO lay them on ires till cold and setO cut up into bars the re=uired siDe" The knife for cutting bars of cream should be good, ha!ing a thin polished blade ith a good edge" 'n old orn$out thing breaks the cream and makes it irregular" C+PPE( C';*# *(+P %'*%E" ;o" ,, Fig" G, QQQQQQQQQQPrice, S,",K" M8;T *(+PPE()" Made from Copper" ;o *ropper, %ip, " F F N , N 1 N 1 N , N 1 TK" N
S, ,K" 1 ,K"
C7+C+%'TE C(E'M B'() ;+" ," F,V Melted 1 V lbs" lbs" pints oD" Essence Mhite )ugar" Glucose" Chocolate" Mater" Banilla"
Process"IPrepare the tins by lining ith greased paper, fitting them smoothlyO melt some s eet chocolate paste and pour it about a =uarter of an inch thick on the bottom of the tinsO hen set prepare some cream as directed for NCream for Chocolate Cream,N or use some of that cream, melting it o!er a slo fire @do not allo it to boilAO stir in the eEtract of !anilla and pour the batch in tins about one inch deep& hen set, coat on top ith melted s eet chocolateO hen this lot is cold and =uite set, cut up into bars ith a sharp knife" B'TC7 P';)" Made of 7ea!y Copper ith )heet 8ron (im to allo them to set in furnace" ;o" F, diam" at rims F, inch, bottom FF in", ST K-" ;o ,, diam" at rims F1 inch, bottom F, in", SG K-"
C7+C+%'TE *(+P), P%'8;" Marm some s eet chocolateO hen it is just sufficiently heated to be pliable, pinch off little pieces, roll them in the hands to siDe of a small marbleO place them in ro s on sheets of hite paper, each ro about an inch apartO hen the sheet is co!ered, take it by the corners and lift it up and do n, letting it touch the slab each timeO this ill flatten the balls into drop shapesO they should be about the siDe of a ten cent piece on the bottomO hen cold they ill slip off the paper ithout any trouble" T+# @or Turned )ugarA P';)" Made of Copper" ;o" F, V Gallon, S1 -N N ,, 1, F FV N N H -K --
C7+C+%'TE *(+P) @;+;P'(E8%"A Process eEactly as for plain drops" Mhen the drops ha!e been flattened, co!er the sheets of paper entirely o!er ith hite nonpareil @hundreds and thousandsAO hen the drops are dry shake off the surplus ones" C7+C+%'TE C(E'M)"
Melt some cream @see NCream for Chocolate CreamNA use the runner and fill the mouldsO in an hour the cream ill be set hard enough to be taken out of the mouldsO they are then ready for coating" Marm some s eet chocolate paste until melted, then drop the creams into the melted chocolate, t o or three at a timeO lift them out ith a long fork and place them on glaDed paper or sheets of tin to dryO put them in a cool place to hardenO pack carefully in paper lined boEes in such a manner that they hardly touch each otherO if packed roughly like most other candies, they become spotted and rough, spoiling the appearance altogether" (ubber moulds are no largely used for making these goodsO being much cleaner and !ery much easier used than starch moulds, and for ne beginners are !ery much better than starch" These moulds are no to be bought much cheaper than they ere a fe years ago, the price no being about SF"H- per lb" These moulds eigh about t o pounds each and hold ninety chocolate drops and can be refilled e!ery half hour" Me ould strongly ad!ise the purchase of rubber moulds, as besides the sa!ing of time, neither starch boards, starch, plaster moulds or bello s are re=uired" Fletcher Manfg Co", carry a full line of moulds for chocolates and creams" C7+C+%'TE F+( *8PP8;G" This miEing is so often re=uired by confectioners for so many purposes that a good general recipe ill not be out of place" 8f the instructions are follo ed and a little discretion used ith the colors, a light glossy chocolate coating ill be the result" F lb" Pure Chocolate" 1 oD" Mhite MaE" Chocolate Bro n Color" Cochineal" Process"IPut the chocolate in a saucepanO stand on the furnace plate or near a fireO break up the aE into little pieces and stir it in until all is meltedO then add the bro n color, ith a little li=uid cochineal, stirring the hole until thoroughly miEedO it is then ready for use" For cheap common goods, more aE may be used" Mhen miEing in the color try a little on a piece of hite paper until satisfied ith the blend" GE%'T8;E C+C+';:T B'() @#E%%+MA" G L ,V 1 F 1 )affron %emon lbs" lbs" lbs" lbs" oD" pints Cocoanut 'cid Mhite )ugar" Glucose" Gelatine" sliced" Tartaric" Mater" Color" Fla!or"
Process"I)oak the gelatine in cold ater for t el!e hours, boil the sugar, glucose and ater to a stiff ball, ,KKO remo!e the pan from the fireO stir in the gelatine till dissol!edO let it stand for a fe minutes and remo!e the scum from the top, then add the acid, fla!or and cocoanutO gently stir the hole until ell miEedO tinge a bright yello ith saffronO pour into oiled tins, making the sheet V inch thickO hen set, cut up in sticks to sell t o or four for a cent" ;"B"IThis boil may be di!ided into t o lots, one half colored red and fla!ored, raspberry, or a second boil may be made precisely as this one altering the color and fla!or only" P'TE;T (:BBE( C';*# M+:%*) ;e Patterns"
The best process in the orld for making moulded Bon$bons or French Creams and grained ork, is by using Patent (ubber Candy Moulds" They ill entirely supplant the use of starch as a mould for manufacturing such candies for the follo ing reasons" 8"I;ot alone can all the patterns at present made in starch be reproduced in these moulds but also a large !ariety of others ith a perfection not before kno n, and hich it ould be impossible to use in starch" 88"I' much superior =uality of goods is produced, in as much as the candies sho as perfect a pattern as the moulds themsel!es" 888"I' sa!ing at least 11 per cent is accomplished in labor" 8B"I;o starch boards or starch is re=uired, conse=uently the filling, printing, sifting and blo ing off are dispensed ithIsiE items of eEpense" B"IThe moulds specially facilitate the making of cream alnuts, 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 ith starch moulds, as any pressure on those ill destroy the pattern" B8"ICasting into starch moulds re=uires considerable eEperience and skill in order to do ork ell, hile any orkman can turn out the most perfect ork ith the rubber moulds, ithout any pre!ious eEperience in such ork" B88"I' sa!ing of room is effected, as a starch room is not re=uired and the capacity of the rubber moulds is so much greater than starch boards of e=ual siDe that a comparati!ely less number of moulds are re=uired to produce an e=ual =uantity of goods" B888"I;o starch being used, the shop ill remain much cleaner" These moulds are made of Pure Para (ubber and ill, ith proper usage last from t el!e to fifteen years, judging from those hich ha!e been in use for the past four years" 'n objection hich naturally suggests itself to a person ho has ne!er tried these moulds, is that the candies might possibly ha!e some taste of the rubber" This is not the case, ho e!er" ;+T T7E )%8G7TE)T T')TE +F (:BBE( is discernable" ;ot one of our many customers, either in this city or throughout the country, has made a single complaint" This pro!es that there is absolutely no difference bet een candies made in rubber moulds and candies made in starch moulds" The demand for these moulds increases e!ery year" M(8TE F+( P(8CE) ';* P'(T8C:%'()" Cream to be run in these moulds should be cooked one degree lo er than usual for starch" Crystal V degree lo er than usual for starch" Before using ;e Moulds for first time, soak for half an hour in strong common ashing soda and ater" C7E'P 9E%%# G++*)" FH F, 1 Fla!or" , , Color" lbs" lbs" lbs" oD" pints Tartaric Mhite )ugar" Glucose" Gelatine" 'cid" ater"
Process"I)oak the gelatine in cold ater for t el!e hoursO bring the sugar, and ater to a boil, then add the glucose and continue boiling till it reaches the degree of stiff ballO remo!e the pan from the fire and stir in the gelatine and acid till dissol!edO color and fla!or to fancyO remo!e the scum and run the batch into tins" )et the goods aside for t el!e hours, then cut up into jubes and
crystaliDe ith fine po dered sugar" This is a cheap lineO there is not much body in them, but they sell at a price and gi!e satisfaction"
Tin" ;o" N N F , HL.-
Copper" TK F",K F"K-
Candy Tongs" Tin per thousan d, Brass )il!ered N N
9E%%# F';C8E)" F, T 1 1 , lbs" lbs" pints lbs" oD" Tartaric )ugar" Glucose" Mater" Gelatine" 'cid"
Process"I)oak gelatine in cold ater for t el!e hours" Boil the sugar, glucose and ater in the usual ay to the degree of ballO remo!e the pan from the fire and stir in the gelatine gradually until dissol!edO let it stand for a fe minutesO take off the scum as it rises, then di!ide the boil, if re=uired in more than one, color and fla!or each portion to fancy, then run the boil in the mouldsO hen set put them on clean slab, sprinkle some cold ater o!er them and roll them about until all are damped, then co!er them ith fine crystal sugar and miE them up till crystaliDed all o!er, and spread them out on trays to dry" The different recipes already gi!en ill gi!e the reader a general idea ho gelatine goods are made" By using different colors, fla!ors and shapes an infinite !ariety can be produced" 8t ould ser!e no good purpose to further multiply these formulas for small goods" 9'M (+%E# P+%E#" FK , lbs" lbs" lbs Mhite )ugar" Glucose" Gelatine"
Carmine F F 1
lb" lb" pints
Color" 9am" Cocoanut" Mater"
Process"I)oak the gelatine in cold ater for t el!e hoursO boil the sugar, glucose and ater sharply to stiff ballO remo!e the pan from the fire, stir in the gelatine, stand aside till scum rises and skim it offO di!ide the boil into t o portions, @miE together F oD" tartaric acid, F oD" carbonate of soda, , oD" icing sugarAO drop this po der and the desiccated cocoanut into one half of the boil and stir briskly until the hole rises in a hite foam, then run out into tins, on sheet about Y inch thickO no take the other half, color bright red, adding the raspberry jamO stir till thoroughly miEed and run this on top of the hite sheet about the same thicknessO hen cold and hard, take out the sheets and make a roll of each" ;"B"I%et the red portion be cool hen run o!er the hite, as the hite being lighter ill come to the top if disturbed by the miEture being too hot" (')PBE((# 9E%%8E)" . L , ,Y 1 , V Carmine lbs" lbs" lbs" lbs" pints oD" oD" Tartaric Essence 'pple Mhite )ugar" Glucose" 9elly" Gelatine" Mater" 'cid" (aspberry" Color"
Process"I)oak the gelatine as usualO boil the sugar, glucose and ater to a stiff ballO remo!e the pan from the fireO stir in the gelatine and let it remain till scum risesO skim it off, then add jelly, acid and fla!or and sufficient color to make a bright red& no mould the batch into (aspberry shapes and put them in a cold place" Mhen set stiff, put the goods in thin layers in a crystaliDing tin and co!er them ith cold syrup" %et them remain undisturbed for t el!e hours, then drain off all the surplus syrup and turn the raspberries on clean traysO hen dry, pack" ;"B"IMhen putting jelly goods in tins, be careful that the layers are not thick, as they lay so close that the syrup cannot get in bet een them" ' good plan is to ha!e ire trays and fiE three or four loosely in each tin, taking their bearings on the ends of the crystaliDing tin" By this means you ill get more in a tin ith better result" Boil the syrup in the proportion of siE pounds best hite sugar to each =uart ater, to the degree of smooth ,FK" 8t must be =uite cold hen used for gelatine ork or the goods ill come out of the tins in a solid block" B%'C< C:((';T 9E%%8E)" . L ,Y Purple 1 , , lbs" lbs" lbs" pints oD" lbs" Black Tartaric Currant Mhite )ugar" Glucose" Gelatine" Coloring" Mater" 'cid" 9elly"
Process"I)oak gelatine as usual, smooth off and mould fondant shapes" Boil the sugar, glucose and ater, as already directed, to a stiff ballO remo!e the pan from the fire, drop in the gelatine, a
fe pieces at a time, stir till dissol!ed" %et it remain a short time till the scum risesO skim it off, then stir in the tartaric acid, jelly and sufficient color to make the miEture a bright color, then mould the batch" Mhen the goods are firmly set, place them in layers on ire frames fitted for crystaliDing panO arrange the frames in the tins and co!er ith cold syrupO let them stand for t el!e or fourteen hours undisturbed, then drain off the surplus syrupO take them carefully out of the tins, pack them on clean traysO hen dry they are ready for boEing" These goods re=uire handling gentlyO they are !ery delicate and easily crushed" *aisy Peanut Marmer" The most complete Peanut Marmer in the market" The ;uts are kept arm by a ater jacket hich surrounds the Pan, and is heated by a Gas or +il )to!e as desired, has steam histle hich attracts attention" )trongly made and nicely ornamented and lettered" Price complete ith either Gas or +il )to!e, f"o"b" Toronto, SF- --" )iDe, ,. in" high, FG in" ide, F, in" deep" )tate hen ordering if for +il or Gas )to!e"
P8;E'PP%E 9E%%8E)" G G ,Y Pineapple 1 1 )affron lbs" lbs" lbs" oD" pints Tartaric Mhite )ugar" Glucose" Gelatine" Fla!or" 'cid" Mater" Color"
Process"I)oak the gelatine in sufficient cold ater to co!er it" Boil the sugar, glucose and ater as usual to stiff ball and remo!e the pan from the fireO stir in the gelatine, ait till scum rises and remo!e itO then add the acid, fla!or and sufficient color to make bright yello O pour the miEing into pineapple mouldsO keep them in a cold place till setO pack them in layers in ire framesO put them in the crystaliDing tins and co!er ith cold syrupO stand aside here they ill not be shaken or disturbed for t el!e or fourteen hoursO then dra off the surplus syrup and put them in clean trays to dry" 8n fla!oring these goods, use the pineapple gently, only a fe drops, too much spoils them"
N*aisyN Peanut (oaster" Fig" ,F1 a"
Price, SK --
Me make this to fit ordinary Cook )to!es if so ordered at same price" This (oaster fits your Candy Furnace"
Fletcher's N:;C%E )'MN *ry 'ir Peanut Marmer" 9apanned and +rnamented Glass Front" )iDeIF foot T in" U F foot K in", F foot F- in" high" Price complete QQQQQQQSL K<ingery's Perfection )team Po er Coffee and Peanut (oaster and Marmer"
)iDe and )tyle of Machine e carry in stock marked thus4 Mith )team Mhistle" F 4F , , F F Peck )iDe, Tin Marmer Peck )iDe, Copper Marmer Peck )iDe, Tin Marmer Peck )iDe, Copper Marmer Bushel )iDe, Tin Marmer Bushel )iDe, Copper Marmer SF-- -F-G -FFK -F,H -F1K -FHG -SF-H -FF, -FF. -F,G -F1. -FK, --
BE)T M'# T+ C(#)T'%8\E G:M G++*)" F1 , lbs" Best =uarts Mhite )ugar" Mater"
Process"I7a!e the goods cleaned and put in crystaliDing tinsO bring the abo!e =uantity of sugar and ater just to the boil and stand aside until only milk armO then pour it gently o!er the goods until co!eredO then slip the hands into the middle of the goods, and ith the fingers just ease this bulk so that the syrup ill flo freely bet een themO ithdra the hands carefully and co!er the tinO do not again disturb it for the neEt t el!e hours, hen the goods ill be ready to drain and dry" To an eEperienced man, this method may seem a little dangerous and likely to spoil the crystalO but it ill not do so if done carefully" +f course, it is understood the goods are not to be roughly stirred up, but simply loosened"
Concentrated Flo er and Essence Fla!ors for Confectioners"
E)PEC8'%%# '*'PTE* F+( F8;E)T M+(<"
Essence N N N N N N N N N N N N N N N N N N N N N N N N N N N N
Maraschino" Pistachio" (atafia" %illy of the Balley" *ainty" French (ose" #lang #lang" Patchouli" Tuberose" Carnation" 7eliotrope" Crabapple" 9asmine" Millifleurs" 7yacinth" Cachou" Bon$Tons" Mirabells" ) eet Briar" %ocust Flo er" %ilac Blossoms" Fleur de (aisin" 'pple Blossom" Biolet @TrueA" Mood Biolet" +range Blossom" 7a thorne" Mild +li!e" Musk"
Q Fla!oring EEtracts" EEtract N N N N N N N N N N N N N N N N N N N N N N N Currant" 9amaica Ginger" Gooseberry" Grape" %emon" Mead" ;ectar" +rris" Cinnamon" Wuince" (ose" )tra berry" 'nisette" 'pple" 'pricot" Banana" Bitter 'lmonds" Blackberry" Cata ba" Cherry" Plum" (aspberry" )arsaparilla" Mintergreen"
Essential +ils" Best Wualities"
+ur Essential +ils ill be found e=ual to anything obtainable" Mrite us for prices on anything you re=uire" Me cater especially to the candy makers and confectioners" F%ETC7E( M;F'G" C+" HHJ HH, #onge )treet, Toronto, +nt" F%ETC7E( M;F'G" C+" 8mporters and *ealers in Confectioners Colors, Fla!oring EEtracts, Concentrated Fruit +ils, Flo er Essences, Fine Essential +ils, )oluble EEtracts, etc", for Bakers and Confectioners" P:(E F(:8T 9:8CE) prepared by ne ly disco!ered process, keep any length of time corked or uncorked in any temperature" F%ETC7E( Mnf'g Co" HHJ HH, #onge )t, Toronto" P:(E M'%T ECT('CT"
%argely used by Bakers to pre!ent Bread from becoming dry, and to gi!e it a s eet and nutty Fla!or" 8t ensures shorter and sounder Fermentation" B(E'* made ith it is easily digested, makes larger loa!es, golden tinged crust, general satisfaction to the Consumer and profit to the Baker" 'GE;T), F%ETC7E( Mnf'g" Co" HHJ HH, #onge )t, Toronto" F%ETC7E( M;F'G" C+"
C';'*8'; 'GE;T) F+(
T7E CE%EB('TE* CCCC B(';* +F G%:C+)E Guaranteed E=ual, if not )uperior, to any on the Market" 8ts uniform high =uality, good color and great specific gra!ity, has created for it such a reputation that orders could not be filled, this season, as fast as re=uiredO is no largely used by the best holesale and retail confectioners of Canada" Mith our repeat orders e ha!e some !ery flattering testimonials as to its high =uality" +ur Prices are (ight" The goods hen once tried need no other recommendation" )old in barrels, half, =uarters and pails" )amples and prices on application" F%ETC7E( M;F'G" C+" Toronto" +ur %E'*8;G )PEC8'%T# is the manufacture of )oda Fountains and apparatus" Me make both counter and all fountains" Me make liberal allo ances for old apparatus"
E')# TE(M) +F P'#ME;T"
Misspelled ords ha!e been corrected" Punctuation in this book is some hat erraticO in general, this has not been altered from the original" 7o e!er, hen punctuation clearly follo s a specific pattern, punctuation has been standardiDed" 8n the recipe for 'C8* *(+P) ';* T'B%ET), the original ording says to Nadd the acid hich has been finally po dered"N )ince this seems like a typo, it has been changed to Nfinely po dered"N 8n the table of C+MP+)8T8+; C%E'( T+# M+:%*), the ones digit of the N;o" per lb"N is unreadable for items 1H @7arpA, 1K @FiremanA, and HL @)cissorsA" The numbers listed in that column for those items are guesses" 8n the recipe for T'( C+:G7 *(+P), the tar referred to is probably pine tar"
End of the Project Gutenberg EBook of The Candy Maker's Guide, by Fletcher Manufacturing Company 444 E;* +F T78) P(+9ECT G:TE;BE(G EB++< T7E C';*# M'<E(') G:8*E 444 44444 This file should be named 1-,.1$h"htm or 1-,.1$h"Dip 44444 This and all associated files of !arious formats ill be found in& http&>> "gutenberg"org>1>->,>.>1-,.1> Produced by Meredith Bach, (ose 'c=ua!ella, and the +nline *istributed Proofreading Team at http&>> "pgdp"net" @This file as produced from images generously made a!ailable by The 8nternet 'rchi!e>Canadian %ibraries"A :pdated editions ill be renamed" ill replace the pre!ious one$$the old editions
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