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Title: Rigby's reliable candy teacher and soda and ice cream formulas
Author: Will O. Rigby
Release date: December 22, 2024 [eBook #74966]
Language: English
Original publication: Topeka: Self
Credits: Charlene Taylor, A Marshall, and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.)
*** START OF THE PROJECT GUTENBERG EBOOK RIGBY'S RELIABLE CANDY TEACHER AND SODA AND ICE CREAM FORMULAS ***
Transcriber’s Note:
Italic text is denoted by _underscores_.
Bold text is denoted by =equal signs=.
Underlined text is denoted by ++double plus signs++.
Some minor changes to the text are noted at the end of the book.
[Illustration: W. O. Rigby.]
Rigby’s
++Reliable Candy Teacher++
....AND....
++Soda and Ice Cream Formulas++
[Illustration: (Decorative Design)]
Containing over 500 Recipes for the Manufacture
of the Most Popular Confections and Summer
Drinks on the Market, by
WILL O. RIGBY
Entered according to the act of Congress in the year 1909, by
W. O. RIGBY,
In the office of the Librarian of Congress.—All rights reserved.
Index
[Illustration: (Decorative Design)]
CANDY FORMULAS.
A
A Word to the Employer 8
Almond Bar 25
Anise Drops or Squares 55
Almond Caramels 87
Almond Cocoanut Cream 88
Apricot Centers 92
Apples on Stick 97
Almond Paste Dates 103
Apricot Bon Bons 125
About Fruit Caramels 130
Apricot Jelly Cordials 133
B
Butter Peanut 23
Butter Taffy 24
Barcelona Taffy 25
Brazil Bar 26
Broken Mixed 49
Boston Cream 59
Butter Scotch Wafers 65
Butter Scotch Squares 65
Butter Scotch Chocolates 78
Blanched Almond Bar 87
Burnt Sugar or Caramel Color 103
Butter Cream 109
Butternut Creams 115
Brittle Candies 118
Buttercups 118
Brazil Creams 122
Buttercup Chews 134
C
Cleanliness of Shop 1
Chewing Taffy 25
Cocoanut Kisses, Vanilla 27
Cocoanut Kisses, Strawberry 27
Cocoanut Kisses, Chocolate 28
Cocoanut Bar, Vanilla 28
Cocoanut Bar, Rose 28
Cocoanut Bar, Strawberry 28
Cocoanut Bar, Chocolate 29
Cocoanut Rose 29
Cocoanut Diamonds 29
Cocoanut Diamonds, No. 2 30
Candy Chains 31
Cream Fondant, No. 1 32
Cream Peanuts, Vanilla 50
Cream Peanuts, Strawberry 50
Cream Peanuts, Chocolate 51
Cream Almonds, Old Style 51
Cream Almonds, No. 2 51
Cream Patties, Peppermint 53
Cream Patties, Wintergreen 53
Cream Patties, Chocolate 53
Cream Patties, Pistachio 53
Clove Drops 55
Cinnamon Drops or Squares 55
Chocolate Fig Chew Chews 56
Cocoanut Chocolate Ruffs 60
Cream Nougat 69
Cream Squares 69
Cream Mints 75
Clove Squares 75
Cream Figlet 76
Chocolate Layer Nougat 77
Cream Raisins 78
Chocolate Dipped Caramels 78
Caramel Cream 78
Cocoa Date Chocolates 79
Chocolate Boston Chips 80
Cocoanut Cream Caramels 81
Chocolate Figlets 83
Cocoanut Dates 89
Cream Dates 93
Cream Almond Dates 94
Cocoanut Balls, Sanded 94
Cleveland’s Choice 96
Cherry Creams 97
Cocoanut Cakes 100
Cream Chocolate Squares 100
Cheap Cocoanut Jap 101
Cocoanut Love Squares, Vanilla 102
Cocoanut Love Squares, Strawberry 102
Cocoanut Love Squares, Chocolate 102
Cocoanut Cream Rolls 106
Coffee Drops 107
Chocolate Nougat Cup Cakes 108
Cocoanut Nougat Cup Cakes 109
Crystalized Almonds 110
Crystalized Raisins 110
Chocolate Butter Scotch 111
Cream Taffy 113
Chocolate Almond Cluster 114
Cinnamon Bon Bons 119
Chocolate Butter Snaps 121
Cocoanut Maple Creams 121
Cream Nut Squares 125
Chocolate Strings 125
Cocoanut Tea Biscuits 126
Cream Pecan Bar 127
Cream Walnut Bar 128
Centers for Milk Chocolates 133
Comments on Book 135
D
Daisy Chocolates 91
Degrees of Cooking 126
Dipped Grapes 134
Dipped Orange Slices 134
E
English Walnut Kisses 128
Egg Puffs 131
F
Fruit Bar 23
French Nougat, Vanilla 58
French Nougat, Strawberry 59
French Nougat, Chocolate 59
Fruit Pudding 62
Flax Seed Drops 72
Fruit Jelly Chocolates 74
Forest Sweets 85
Fig Glaces 98
Fig Paste Chocolate 113
Filbert Bon Bons 115
Filbert Brittle 118
Fig Caramels 130
Fruit Centers for Bon Bons 133
G
Goodies 24
Ginger Bon Bons 72
Ginger Chocolates 79
Ginger Squares 80
Gum Drops 93
Ginger Drops 120
H
How to arrange your shop 9
How to dip Chocolates in hot weather 13
How to make Cooling Box 14
How to prepare Chocolate for dipping 15
How to make Plaster Paris Moulds 17
Honeycomb Candy 30
How to prepare Cream Fondant for dipping 32
How to make Sugar Sand 56
How to Sand Lemon, Hoarhound, or any kind of hard goods
for summer use 56
Hoarhound Wafers 67
Hoarhound Rolls 71
Hoarhound Flaxseed Squares 73
Honey Chocolates 82
Honey Nougat 117
How to sell Cream Nut Kisses 128
Hints on buying supplies 135
I
Iceland Moss Squares or Drops, (see Anise Drops) 55
Iceland Moss Wafers 62
Italian Cream 63
Ice Cream Centers for Chocolates 95
Ices for Crystalizing 116
J
Johnny Cake, No. 1 57
Johnny Cake, No. 2 57
Jersey Lillies 63
Jap Chocolates 72
Jim Crow Chocolates 104
K
Klondike Nuggets 99
L
Lemon Drops or Squares 54
Lime Drops or Squares 55
Lemon Cocoanut Cream 113
Lemon Cuts 124
Lozenges 127
M
Menthol Honey and Hoarhound Cough Drops 52
Molasses Peppermint 62
Molasses Wafers 66
Marshmallow Figlets 82
Marshmallow Chocolate Brittle 84
Marshmallows, Vanilla 86
Maple Creams 99
Maple Fig Bon Bons 99
Maple Fig Chocolates 99
Maple Fondant 104
Marshmallows, uncooked 105
Marshmallows, reliable 106
Maple Nougat 110
Maple Butter Scotch 111
Molasses Peppermint Chips 111
Marshmallow Pecan Chocolate 112
Maple Cream Walnuts 114
Maple Walnut Chocolates 120
Maple Cocoa Chocolates 122
Milk Taffy Chews 131
Maple Walnut Bar 132
Marble Cream Bar 132
N
New England Peanut 22
Nut Patties 54
Nut Cakes or Wafer 60
Nougat Sponge Chocolates 73
Nut Butter Crisp 90
Nut Squares 120
O
Old Style Molasses Peppermint 60
Opera Cream Dates 79
Opera Chocolates 85
Orange Cherry Bon Bons 89
Orange Cocoanut Cream 112
Opera Cherry Bon Bons 117
P
Plain Talk to Employe 1
Pointer in melting Chocolate for dipping 12
Pointer on Dipping Bon Bons 13
Peanut Squares 23
Peanut Crisp 26
Pop Corn Crisp 52
Peppermint Drops or Squares 54
Plantation Drops, No. 1 61
Plantation Drops, No. 2 61
Plum Chocolates 83
Pignolia Chocolates 95
Pineapple Jelly Chocolates 96
Pipe Stem Bon Bons 96
Peach Chocolates 98
Pear Bon Bons 98
Pignolia Bon Bons 104
Pop Corn Flake 109
Pistachio Bon Bons 115
Pecan Kisses 128
Puffed Rice Cakes 129
Pineapple Caramels 130
Peanut Butter Chocolates 132
Q
Queen Chocolates 95
R
Rock Taffy 90
Roast Almond Chocolates 104
Rose Tablets 107
Rose Cocoanut Cream 112
Rainbow Bar 128
S
Special Notice to Beginners 13
Special Notice to Beginners 16
Salt Water Taffy 24
String of Comfort or Straws 65
Soft Chewing Butter Scotch 66
Salted Almonds 70
Salted Peanuts 70
Salted Pecans 71
Sulphur Drops 74
Spiced Bon Bons 80
Spiced Chocolates 80
Spun Sugar 83
Salt Water Squares 86
Soft Chewing Chocolate Butter Scotch 88
Sugared Pop Corn, white 108
Sugared Pop Corn, Red 108
Spiced Dates 116
Stick Candy 123
Stick Candy, Lemon 123
Stick Candy, Hoarhound 124
Strawberry Fruit Caramels 129
T
Taffies, Vanilla 18
Taffies, Molasses 18
Taffies, Molasses, Old Style 19
Taffies, Strawberry 19
Taffies, Rose 19
Taffies, Chocolate 19
Taffies, Peppermint 19
Taffies, Sponge 20
Taffies, Wintergreen 20
Taffies, Lemon 20
Taffies, Boston Chewing 20
Taffies, Fig 21
Taffies, Peanut 21
Taffies, Cocoanut 22
Three Layer Nougat 58
Turkish Cream 91
Turkish Cream Nougat 92
To Cook Sugar for Crystalizing 105
V
Varnish for Confectionery 67
Violet Cream Marshmallows 68
Violet Cream Wafers 88
Violet Chocolates 114
W
Window Decorations 2 to 9
Walnut Loaf 64
Wafer Chocolates 91
Woodland Cream Dates 94
Washington Taffy 131
Y
Yankee Honey Caramels 76
Yankee Nut Caramel 76
SODA FORMULAS.
Care of Soda Fountain 137, 139
Cold Soda Syrups 139, 152
Citric or Fruit Acid 155
Cream Frappe 158, 162
Formulas for making Extracts 152, 154
Glaces 155
Hints on drawing solid drinks 154
Hot Soda Syrups 156, 158
Ice Creams 169, 176
Persian Sherbert 158
Pointers on freezing 168
Red Color for Syrup 158
Simple Syrup 152
Sundaes 150, 162
Sherbets and Water Ices 163, 168
Way to Draw Ice Cream Soda 154
INTRODUCTORY
In presenting this work to the army of candy makers of America, I
give them the benefit of my twenty years’ experience. I make no great
pretensions and deny that I am the only candy maker on earth, but
think the fruit of my twenty years’ experience, expressed in this
little volume, will be a benefit to any one who may have the fortune or
misfortune to possess it.
The aim of the author is to present this work in plain common-sense
language, so that the average candy maker can readily digest its
contents. I modestly lay claim to having published in this volume the
largest number of creditable recipes for making candy ever presented in
a single work. Also, that it is positively the only candy book strictly
up to date that can be of any service to the retailer.
In issuing this new and revised edition, I have indexed the recipes,
added new ones, noted improvements in the way of handling old ones, and
given a few hints on window decorations.
Since issuing the first edition of this book, in 1897, new ideas have
been brought out and new varieties introduced; and it is the intention
of the author to keep this work fully up to date.
Wishing my patrons unlimited success in the use of my book, I am,
Yours respectfully,
W. O. Rigby.
Rigby’s Reliable Candy Teacher
[Illustration]
CLEANLINESS A NECESSARY FEATURE.
Of all places, a candy shop should be a model of cleanliness. Make this
a strict rule and always adhere to it.
Visitors often inspect your kitchen, and of course form opinions. These
opinions cannot be creditable to any extent if your place is not neat
and tidy. The opinions visitors form on such tours of inspection will
do much to build up your trade or tear down your patronage, and make
you a reputation. In my mind it is the most essential step toward a
successful candymaking business.
Don’t be afraid that your helper will learn candymaking; a good
helper—one that takes an interest in his work—will more than repay you
for the trouble in teaching him, in the additional help you get out of
him.
PLAIN TALK TO THE EMPLOYE.
Success in any business is rarely ever obtained by any man who lacks
sobriety. The candy maker is no exception to this rule, as all our
formulas are carried in our heads, after we become proficient in
the business, and a close-thinking brain is indispensable. Wages are
decided by worth. If the man who preceded you in your present position
received twelve or fifteen dollars a week, is that any reason you
should receive the same amount? You may not be worth twelve dollars,
and you may make yourself worth more. Strict attention to business,
making your employer’s interests your own, working a little overtime if
necessary, all increase your worth to your employer, and he will not be
slow to recognize it in a substantial manner.
The oldest candy maker is not always the best candy maker, and is not
always worth the greatest wages. The young man of ability, integrity,
honesty and hustling qualities is the winner.
WINDOW DECORATIONS.
One thing I wish to impress upon the mind of every reader of this book;
that is, too much attention cannot be given to your display window.
I consider this one-half the store. A neat and tasty display will
attract people to your window, and nine times out of ten they will see
something to tempt their appetites.
Keep your window clean and well lighted; change the display in them
every other day; keep neat, tasty signs on your goods; introduce new
and novel features.
I will give you a few ideas on window decorations:
DISPLAY NO. 1.
Cover the bottom of your window with clean paper; then empty a barrel
of granulated sugar in the window; make a pile in center, and four
small piles, one on each corner; place on the center pile three cakes
of sweet or bitter chocolate. Now place on a white china plate a pile
of chocolate creams, one for each corner pile, and now run a row of
chocolate creams from each corner pile to the center pile. Then place a
sign on this display as follows:
* * * * * * * * * * * * * * * * *
* Our Candies Are Pure. *
* Nothing but the Purest of the *
* Pure enters into the *
* manufacture of our *
* Queen Chocolates. *
* * * * * * * * * * * * * * * * *
DISPLAY NO. 2.
Dump a whole bag of raw Spanish shelled peanuts into the window. In the
center place a large bowl of salted peanuts, place a nice silver scoop
in the peanuts, and the following sign in front of the bowl:
* * * * * * * * * * * * * * * *
* Our Salted Peanuts *
* Are made fresh every day. *
* They’re Delicious. *
* * * * * * * * * * * * * * * *
DISPLAY NO. 3.
Place a number of empty five-pound candy boxes tastily in your window.
Take fancy colored cheese cloth, covering window boxes and all; puff it
up, place a dish of bon bons daintily piled on each box, make a pile of
your one-pound candy boxes at the back, bring to a pile in the center,
and place a palm or other plant at each rear corner of the window.
The following sign will add to the display:
* * * * * * * * * * * * * * * *
* Smith’s Candies. *
* ’Nuff Sed. *
* * * * * * * * * * * * * * * *
DISPLAY NO. 4.
Cover and drape your entire window in violet colored cheese cloth;
pin bunches of cheap cloth or paper violets in various places in the
window; fill small fancy baskets with violet ribbon tied on handles,
with crystalized violets, violet colored bon bons, violet tipped
chocolates, or any candies of violet color.
Sign as follows:
* * * * * * * * * * * * * * * *
* Beautiful Colors *
* in *
* Beautiful Candies. *
* * * * * * * * * * * * * * * *
DISPLAY NO. 5.
Cover and drape your entire window in American Beauty colored cheese
cloth. Pin large paper or cloth roses about the window, fill baskets
with pink bon bons, tie red ribbon in basket handles, run strings of
red roses from center of top of window to each corner; make a large
tray of pink candy chips, and set in rear center of window; place palm
or plant of some kind at rear corners of window.
Following sign with large bow of red ribbon in the corner:
* * * * * * * * * * * * * * * *
* Fair as a Rose was She, *
* Made happy with a box of *
* Smith’s Candy. *
* * * * * * * * * * * * * * * *
DISPLAY NO. 6.
Fill bottom of window with crushed white stone; make a pile of larger
stones in one corner, leaving a space in the center of the pile; line
the inside with red colored tinfoil; place a light inside—an electric
light with red globe is preferred. Now sprinkle coarse salt over the
rock, like snow. Make a log cabin out of stick, which can be easily
done, and place in one corner; build a small bench to set in front of
cabin, get two or three small toy figures of men, place them about
in different places. Make a large pile of Klondike Nuggets (see page
99); have a sign painter paint a curtain to go across the back of the
window, representing a field of ice and snow. Place the following sign
in the window:
* * * * * * * * * * * * * * * *
* Klondike Nuggets, *
* 25 Cents per Box. *
* The Latest in Candy. *
* * * * * * * * * * * * * * * *
Pack in half-pound boxes.
DISPLAY NO. 7.
Cover bottom of window with pink crepe paper; fill as many half-pound
boxes as you can get into the window, arranging them tastily with fig
glaces (see page 98). Fill a large platter with fine layer figs and
place on each side.
Use the following sign:
* * * * * * * * * * * * * * * *
* Fig Glaces. *
* A Delicious Fruit Goodie— *
* —25c box.— *
* * * * * * * * * * * * * * * *
DISPLAY NO. 8.
Cover bottom of your window with white or cream colored paper, also a
board back about six feet high. Now cut some bright red crepe paper
in strips about one inch wide; run these strips across bottom, fasten
one end, then twist. After you have them twisted enough to look well,
fasten the other end. Now run strips from front top of window down to
board back, twisting them before you fasten both ends. Now make a fancy
design with your red strips on front of board back. Fill entire window
with mint drops—white color with red stripes—and display the following
sign:
* * * * * * * * * * * * * * * *
* Old-Fashioned *
* Peppermint Kisses. *
* * * * * * * * * * * * * * * *
DISPLAY No. 9.
Have a large pan made—large enough to hold a fifty-pound chunk of ice.
Have hole made in one corner and provide a way to run the waste water
into some receptacle. Place chunk of ice in pan; dig a hole in center
of chunk, fill four glasses with green colored water and set on each
corner of chunk of ice, fill hole in center with fresh mint sprigs, run
a row of fresh mint around edge of pan.
Place the following sign on the mint:
* * * * * * * * * * * * * * * *
* Try Our Mint Phosphate *
* It’s Delicious. *
* * * * * * * * * * * * * * * *
Make a display of bottled goods around this display. (For making mint
phosphate see soda formulas.)
DISPLAY No. 10.
Cover bottom with cloth, paper, or some other material; fill entire
window with butter-scotch (see page 78) and pile up well.
* * * * * * * * * * * * * * * *
* Butter-Scotch— *
* Like Mother Used to Make. *
* * * * * * * * * * * * * * * *
Individual display is always a good way to dispose of any particular
article you wish to push. An entire window trimmed in caramels,
chocolates, hoarhound drops or marshmallows will make them sell.
During the summer, if your windows are not closed, think it is a
good idea not to trim them, as the goods get dirty, and covered with
flies, giving one the impression that your goods are all like the ones
displayed in your windows. Better to keep a few nice plants in your
window.
A WORD TO THE EMPLOYER.
When your candymaker has exercised his skill in preparing your
confections, see that they are properly cared for after being placed in
the store. By the carelessness of inexperienced clerks many candies are
ruined and rendered unfit to sell to the better class of trade.
Bon bons should never be stacked high in the show case shortly after
being made, because they are soft and will not stand pressure.
Some clerks, in selling chocolates or candies of any kind, handle them
as if they were lumps of coal, instead of exercising the greatest
care and gentlest touch. Too great attention cannot be paid to this
feature of the business. A clerk must learn this, and if after a
reasonable time does not, is unfit for the business and should seek
some occupation where brains are in less demand.
In piling bon bons on your dishes or trays, place a sheet of heavy wax
paper between each layer. This will prevent them from sticking.
HOW TO ARRANGE YOUR SHOP.
Arrange your shop with a view to economy of time. A man working in a
poorly arranged shop will walk many extra miles during a day’s work.
Place your furnace in a well-lighted place; it will save gas bills and
enable you to always see the condition of your batch, providing the
draft is not cut off to any extent. Sugar, glucose and water are used
in almost all candies, therefore have them side by side; you cannot
easily move the sink, so move your sugar, glucose and scales as near it
as possible.
Keep a pail of clean water beside your furnace, and when not using
your paddle place it in the water; this will prevent the paddle from
becoming sticky and collecting filth, which condition it is generally
in when not cared for in this manner.
Be sure and have your starch room separate from the rest of your shop,
even if you have to make an enclosure in one corner of your kitchen.
If so, muslin or some other cheap fabric will answer the purpose. Also
leave your candy slab so as to afford ample room on every side of it.
Your spinning table should be as long as your room can accommodate, and
at least three or three and a half feet wide. Never allow your flavors
and colors to become mixed on one shelf. Lumber is cheap, so have lots
of shelf room to spare, so when you start after a certain flavor you
will not have to overhaul your whole stock of bottles to find it. It
might be well to arrange them in alphabetical order. Have a separate
shelf for your raw material, such as shelled nuts, chocolate, cocoa
butter, paraffin, etc.
In dipping chocolate, provide yourself with oilcloth covered boards of
a convenient size, about twelve by eighteen inches, as the oilcloth is
superior to wax paper, and cheaper. These boards should be placed, when
filled with chocolates, in a rack, which should be located in as cool
a place as possible. These boards may be used for bon bons by covering
them with wax paper. Nails are cheap, so have a nail for everything
that is made to hang up, and see that it hangs there. See that your
coal box is as near the furnace as possible. I would suggest that the
kindling for tomorrow’s fire be prepared the night before. If possible,
have two candy hooks in the shop, as they can be had for a song. Your
candy thermometer should be placed in a can of water, which should be
directly behind the stove; this will keep the tube free from gummy
candy, so that the figures can easily be read, and it will also be more
accurate. A small bin, say three by six feet and twelve inches high,
will be very useful for mixing your candies in in the fall of the year,
and it will cost very little to put it up. Have it placed in one corner
of your room when not in use for candy. It can be used to advantage
for a great many purposes. Also hang a good, strong dipper over the
glucose barrel, for use, and do not get into the filthy habit of taking
it out with your hands. By pouring at least two quarts of cold water
into the glucose barrel when first opened, the glucose will run out so
much easier and will not adhere to the dipper in the least. Also have
a good, strong barrel near your furnace, to set your kettle on when
stirring your batch; you will avoid an accident, such as tipping while
stirring, and also keep your floor in a good, tidy condition.
If I have failed to mention some things in this article, exercise
your own good judgment, with the idea of convenience always uppermost
in your mind, and time will tell you of your business foresight in a
substantial manner.
As this book will fall into the hands of some who have never made
candy, I will add the following points:
First. In making taffies, be sure that your slab or marble is always
clean and well greased. I would suggest that it be greased with cotton
seed oil, or some reliable slab dressing such as you will find
mentioned in the rear of this book, as it is far better than lard and
never becomes rancid. This of course is known by all candy makers and
will be looked at lightly by them, as they know all of these points;
but, as I have said before, as this book will fall in the hands of new
beginners, I will endeavor to place all the information possible before
them so that they will be able to understand just what to do and avoid
mistakes from the start.
Second. In cooking hard candies, such as tablets, buttercups, ocean
waves, stick candy, or in fact any kind of candy that is cooked over
280° and is to be pulled on the hook or handled, you must use while
doing so a pair of buckskin gloves or mittens, as they not only protect
the hands but also give the goods a fine gloss.
I will no doubt use a great many plain words in all formulas, but it
is for the purpose of making all the points in candy making so plain
that a new beginner will have no trouble to understand just what to do,
and if he will follow out my instructions, just as I have placed them
before him, I am satisfied that he will become proficient in the art of
candy making in a short time.
POINTER IN MELTING CHOCOLATE FOR DIPPING.
When you prepare chocolate for dipping, and should you find out that
you have no cocoa butter in stock for thinning it, add a little Nucoa
butter. It will answer the purpose and is equal to cocoa butter, and
also cheaper.
By mixing equal parts of bitter and sweet chocolate you will have a
better colored and better eating chocolate than by using only sweet
chocolate.
NOTICE.
Whenever you cook a batch of candy that contains cream and is to be
pulled upon the hook, see that the batch is one-half glucose and
one-half sugar, as cream in a pulled batch has a tendency to grain in a
short time. Therefore, remember this and avoid grained batches.
A POINTER ON DIPPING BON BONS.
Don’t allow yourself to get in the habit of pouring water in your
dipping cream while dipping bon bons, as ninety-nine out of every
hundred do, and still know that it will only add to making the bon bons
get dry and hard and spotted much sooner. Always dip as quickly as
possible and only melt as much cream at a time as you think you will be
able to use. This will avoid your adding water.
HOW TO DIP CHOCOLATES IN HOT WEATHER.
This recipe or pointer is worth twice the price of the book. It will
do the work in the hottest weather without fail, and costs about ten
or fifteen cents a day to operate it. Get a good cracker box, knock
off the top cover, and one side of the box; now take the side piece
you have just taken off, put it on again with two small hinges on the
bottom part, so that it will open and shut in good shape. Now take the
box to a tinsmith and have him make out of galvanized iron a pan four
inches deep and just the size of the box, to be slipped in on top where
the cover was taken off. Now get a five-cent staple and clasp and screw
it on the side of the box, so that when the side is closed up it can be
fastened while chocolates are cooling.
HOW TO USE THE BOX.
Now, when you get ready to dip chocolate, put one bucket of ice in the
pan, and a cup of salt, and start to work, and every time you get a
pan or boardfull done, open the side of the box and slip in the pan of
chocolates just dipped; and before you can dip the next pan this one
will be cool and dry and ready for the store. Keep the side door always
shut while chocolates are in the box, so as to keep the hot air from
same. The bottom of the pan will then always be dry and avoid sweating
and allowing drops of water to fall upon your goods. This box can be
made at a cost of seventy-five cents. Don’t fail to try it.
HOW TO PREPARE CHOCOLATE FOR DIPPING.
In preparing chocolate for dipping, a great deal depends on the
grade of chocolate you use. Cheap chocolate is dear at any price as
the profits in chocolate goods are as great, if not greater, than
many other candies. I would suggest that you use some brand that is
reliable. You can find that kind advertised in the rear of this book,
as I only advertise those that I know are all right. Any of these,
properly handled, will do good work.
First, melt your chocolate over steam; see that it is cut up fine,
and while melting always stir it with the hand, instead of a spoon or
paddle, as you can always detect just how hot it is. Don’t get the
chocolate any more than blood warm, then take it away from the water
and let the bulk of the steam escape, and when the water is just nice
and warm place the chocolate over it again and it will keep it the same
temperature while using it. If using a cheap brand, add a little nucoa
butter and stir it in well. After you have taken it out and laid it on
the slab or pan, what chocolate you are going to dip with, work it with
your hand until it feels quite cool. This will prevent the drops from
turning gray; but see that they are cooled off immediately after being
dipped. If you use the better grade of chocolate you need not use the
nucoa butter, as it contains enough itself, and when properly handled
will prove satisfactory.
SPECIAL NOTICE.
You will probably notice that in all my recipes I quote glucose instead
of cream of tartar. I do this as this book is intended for a class of
candy makers who are just starting and are still young in the business;
also for some who have as yet never made candies but are just striving
to learn; and as glucose properly handled is equal to if not a great
deal better than the cream of tartar, and also more profitable, I
prefer to give it in all of my recipes. Of course there must be some
common sense and judgment used, and it is policy not to use as much
glucose in hot weather as in the severe winter months; therefore you
will be able by experience only to master this point.
Use your own judgment, and if you are bright, originate new goods, call
them some pretty name, and place them so as to look well in the store.
That is half of the battle won towards becoming a successful candy
maker. Of course it is necessary to first know the principles of making
candy. When you learn that, have confidence in yourself and go ahead,
and it won’t be long before you will be able to prepare a great many
pretty candies out of a small quantity of raw material.
In looking over this book you will find that we have instructed you
to prepare a variety of dainty candies which are made from fondants,
nuts, fruits, etc. This is intended for new beginners, also for a few
old-time candy makers who have fallen behind in certain goods and
always stick to one kind the year round and are too busy to look up new
goods or to originate little novelties for the show case.
HOW TO MAKE PLASTER PARIS MOLDS.
Don’t run the plaster paris into starch, as it requires too much work
to whittle them in shape. For a smooth mold follow these instructions:
Soak in cold water one-half pound of Jap gelatin for three hours, then
put it in the kettle and cook it, stirring all the time until it is
dissolved, then pour it in a deep pan and let set. Try it once in a
while by sticking your finger in it, and when the impression you make
with your finger does not close up at once, then put in one of each
kind of molds you wish to get pattern of, and let remain in gelatin
until it gets cold and sets. Then pick out the molds and mix whatever
plaster paris you wish to use in cold water so that it can be run
through a funnel, and run it in the impressions made. When they set you
can take a pin, pick them out and refill the impressions a dozen times
if you like and your molds will come out nice and smooth. Don’t get
the plaster paris too thin when mixing; also use the dentist’s plaster
paris, as it is the best for this use and costs very little more than
the common.
A very soft center for a hand-made chocolate can be produced by placing
eight or ten pounds of bon bon cream in a one-gallon ice cream can, and
then surrounding the can with ice, and leave so for a few hours; then
as your helper takes out of the can pieces of the cream and rolls them
around as you dip them, you will find after they are dipped that in
less than ten minutes you have a softer center than you can produce by
running cream in starch.
TAFFIES.
Vanilla.
Place in a clean copper kettle
6 pounds sugar,
4 pounds glucose,
2 oz. nucoa butter.
½ pound butter,
Water enough to dissolve batch.
Cook over a brisk fire to 260° by a thermometer, then pour it off on
the slab, fold up the edges; when partly cold form in a lump and knead
till it becomes firm, then place it on the hook and pull until it
becomes good and white; flavor with extract of vanilla while pulling;
when through, place it on the slab or table and form it in shape to fit
the pans, or cut in bars to suit.
MOLASSES TAFFY.
Same as vanilla, only add 1 quart of good New Orleans molasses and ½
pound of butter; stir good while cooking; finish as all other taffies.
OLD STYLE MOLASSES TAFFY.
1 gallon molasses,
½ pound of butter, nothing more.
Stir and cook to 255°; finish as other taffies.
STRAWBERRY TAFFY.
Proceed as with vanilla, only color a light red when on the slab and
flavor strawberry.
ROSE TAFFY.
Same as vanilla, only color light pink on the slab and flavor rose.
CHOCOLATE TAFFY.
Same as vanilla, only when it is poured on the slab knead in ¼ pound of
chocolate.
PEPPERMINT TAFFY.
Same as vanilla, but when poured on the slab just before you pull the
batch, cut off about two pounds and color it red, then pull the balance
and flavor peppermint; when done, form it on the slab in a flat piece
say about eight by twelve inches; then take the red piece and make
about three or four strips with it, place it on top the length of the
white batch, pull it out as long as possible, cut up in lengths of pan
and place them in it side by side until pans are full.
SPONGE TAFFY.
5 pounds glucose,
3 pounds sugar,
4 oz. nucoa butter,
5 oz. butter,
½ oz. cocoa butter,
Water enough to dissolve the batch.
Cook to 270° or 280°; pour on slab; while pulling on hook pour on ½
pint of cream, a little at a time until it is all gone, then flavor
with vanilla; place on a slab, pull it in strips about four inches
wide, cut in bars and wrap. This is a delicious taffy and can be made
any flavor.
WINTERGREEN TAFFY.
Same as vanilla, only color very light pink when on the slab and flavor
wintergreen while pulling.
LEMON TAFFY.
Same as vanilla, only color yellow while on the slab and flavor with
oil of lemon while pulling.
BOSTON CHEWING TAFFY.
10 pounds sugar,
6 pounds glucose,
¼ pound Nucoa butter,
½ pound butter,
1 gallon cream.
Dissolve 6 oz. gelatin in a pint of cream before you start to cook the
batch; cook to 252°; pour on slab; when cold pull on hook and place it
in a box or pail lined with heavy oiled paper; when cold turn out, tear
off the paper, leave in one lump, and break up as you sell it in the
store.
FIG TAFFY.
Cut up 5 pounds figs, say about four pieces to each fig, and set them
one side; now put in your kettle
4 pounds sugar,
2 pounds glucose,
Water to dissolve same.
Set kettle on fire, cook to 270°; then take out the thermometer and add
the figs; stir them in good for about one minute only; pour off quickly
on the slab and spread out to about one-half inch in thickness; when
cool cut in bars to suit.
PEANUT TAFFY.
Stir while cooking. Place 4 pounds sugar and 3 pounds glucose in a
clean copper kettle and add water enough to dissolve the batch; cook
over a good, hot fire; cover the kettle and let it come to a good,
hard boil, then take off the cover and add peanuts to suit, and cook
until the peanuts pop and start to smoke and smell good, then pour on
a greased slab; spread out smooth with a rolling-pin; just before the
batch gets cold cut in bars or in size of the pan you expect to put it
in. Bars are the neatest and are the easiest handled when selling.
COCOANUT TAFFY.
4 pounds sugar,
3 pounds glucose.
Place them in a clean copper kettle and add water enough to dissolve
the batch; place on the fire and cook to 260°; then take out the
thermometer and add 2 or 2½ pounds of sliced cocoanut and stir till
the cocoanut gets nice and brown, then pour off quick on the slab and
spread it out as thin as you possibly can; when cold break up in pieces
or cut in bars about one by four inches.
NEW ENGLAND PEANUT.
Place in a kettle
5 pounds sugar,
2½ pounds glucose,
Water to dissolve same.
Cook to boil and then add 1½ pounds Spanish shelled peanuts, and stir
and cook until peanuts are done, then set kettle off on a barrel and
add and stir in it ½ teaspoonful of soda. After the soda is well
stirred, drop in a little more soda, about ¼ teaspoonful, and stir
good. Pour on the slab and spread as thin as possible. When partly cold
turn batch over. By adding soda as above your batch will be the same
color on both sides, not yellow on one side and brown on the other.
FRUIT BAR.
1 pound English walnuts,
1 pound pecan halves,
1 pound Brazil nuts.
½ pound cherries,
3 slices red pineapple cut up in small pieces.
¼ pound citron cut up in small pieces.
Small handful of wide sliced cocoanut.
Set this one side; now cook
5 pounds sugar,
2 pounds glucose,
Water to dissolve same to 290°.
Set off the fire and stir in all the above nuts and fruits, and finish
as with Brazil or Almond Bars. This is a good, rich piece of goods and
sells well.
PEANUT SQUARES.
These are for wholesale trade.
Take 5 pounds granulated sugar, 5 pounds glucose, 1 quart water and
8 pounds peanuts; cook to about 280°; then add 8 pounds roasted and
shucked peanuts after you take your batch off the fire. Pour on slab;
roll out as thin as you desire, then cut into one inch squares.
BUTTER PEANUT.
Place in kettle
6 pounds sugar,
3 pounds glucose,
1 quart water,
5 pounds shucked peanuts.
Cook all to hard crack, about 290°; then set off fire and add ½ pint
molasses ½ pound butter and 1 oz. carbonated soda. Pour on slab and cut
in small squares.
GOODIES.
Place in kettle
2½ pounds granulated sugar,
1½ pounds glucose,
1 pint water.
Cook to 290°; then add ½ pound butter, 1 oz. salt; then you can add
pecans, English walnuts, almonds, pignolias, hickory nuts or black
walnuts. Cut in small squares.
SALT WATER TAFFY.
Place in kettle
4 pounds C sugar,
2 pounds glucose,
½ pound butter.
Cook to about 260°; then add tablespoonful of salt and 2 oz, glycerine;
pour on slab when cool; pull well on hook; add vanilla flavor when
pulling; now pull out in round sticks about the size of stick candy,
cut in small pieces with shears, wrap in wax paper.
BUTTER TAFFY.
Place in kettle
4 pounds granulated sugar,
2 pounds glucose.
Cook to 300°; then add 1 pound butter, pour on slab as thin as
possible; mark in diamond shape with caramel cutter.
This can be made in chocolate by adding ½ pound bitter chocolate.
BARCELONA TAFFY.
Make the same as Butter Taffy, but before you pour it on slab, add 2
pounds filberts or hazel nuts broken up. Cut into slabs about 12×18.
CHEWING TAFFY.
Place in kettle
4 pounds granulated sugar,
2 pounds glucose,
¼ pound butter,
¼ pound nucoa butter,
1 oz. gelatin, dissolved in hot water first,
Enough sweet cream to dissolve sugar.
Cook to about 260°; then pour on slab; when cool pull on hook and
flavor with vanilla. Can be made in chocolate flavor by adding ½ pound
bitter chocolate.
ALMOND BAR.
Blanch 5 pounds almonds; set them on side; now put
4 pounds sugar,
3 pounds glucose in a kettle, with water to dissolve same, and cook
to 270° or 280°, set off fire and add the almonds; stir them in the
batch well; set on the fire just one second so as to warm it on the
bottom, and pour it out on the slab between the iron bars; spread out
nice and even; when cool cut in bars one by four inches. By blanching
the almonds the goods look and sell better. If you prefer to roast the
almonds a little, add them when the batch is 270° and stir them in on
the fire until they just start to brown, then pour off quick.
BRAZIL BAR.
Place in the kettle
5 pounds sugar,
3 pounds glucose.
Water to dissolve same.
Cook to 270° or 280°; set kettle off on a barrel and add all the Brazil
nuts you can possibly stir in; set on the fire just a second so as to
warm it up on the bottom, then proceed the same as with almond bar.
You can make pecan, pignolia and filbert nut bars by proceeding the
same as with Brazil bar, as all nut bar goods are cooked the same.
PEANUT CRISP.
Put 4 pounds of shelled peanuts in a popcorn popper or a sieve, and
roast them nice and brown; pour them in a sieve and break them all up
by pressing and rolling them around with your hands until all the husks
are off; then blow all the husks off and place the nuts on a table and
break up fine with a rolling-pin; now put in a kettle
6 pounds sugar,
2 pounds glucose,
Water to dissolve same, and cook to 290°.
Set off and stir in the nuts, then pour on the slab, spread out as thin
as you possibly can and cut with a caramel cutter the size of caramels,
or break in pieces to suit.
This is a delicious piece of goods and sells well.
No. 1. COCOANUT KISSES.
Vanilla.
Melt cream fondants as for bon bons, and then stir in all the long
strip cocoanut it will stand; then set it off on one corner of your
slab; now flavor it with extract of vanilla, then have a glass of water
and a teaspoon, and with the spoon dip in and take out just half a
spoonful at a time, and with the thumb slip it off on the slab; drop
the spoon in the water every third or fourth time that you dip them;
they will slip off more readily. Continue this until the batch is
finished; let them remain on slab five minutes and they are ready to
pick up, put in pans or dishes for the store.
No. 2. COCOANUT KISSES.
Strawberry.
Proceed as with Cocoanut Kisses No. 1, only color a dark pink and
flavor strawberry; finish same as No. 1.
No. 3. COCOANUT KISSES.
Chocolate.
Same as No. 1, only flavor with a little dark chocolate, and finish
same as No. 1.
No. 1. COCOANUT BARS.
Vanilla.
Grate six fresh cocoanuts; set them one side; now cook
6 pounds sugar, 2 pounds glucose,
Water to dissolve same, cook to 238° or 240°.
Set off on a barrel and flavor vanilla; now add all the cocoanut, and
stir it until it just starts to grain; now pour it on a nice clean and
dry slab, between the iron bars, and spread it out the height of the
bars, say about four inches in length.
No. 2. COCOANUT BARS.
Rose Flavor.
Proceed as with Cocoanut Bars No. 1, only flavor the batch with extract
of oil of rose, and color a light pink. Finish same as No. 1.
No. 3. COCOANUT BARS.
Strawberry Flavor.
Same as Cocoanut Bars No. 1, only flavor with strawberry, and color
dark red; finish as No. 1.
No. 4. COCOANUT BARS.
Chocolate.
Same as with Cocoanut Bars No. 1, only when taken off the fire add a
little dark chocolate and stir until chocolate is thoroughly dissolved;
finish same as No. 1.
COCOANUT ROSE.
4 pounds glucose,
2½ pounds sugar,
No water.
Cook to 250° over a slow fire, then pour in all the wide strip cocoanut
you can possibly stir in and just as the cocoanut starts to brown pour
off on the slab and spread thin; when cold break up in small pieces.
Use fresh sliced cocoanut for this.
No. 1. COCOANUT DIAMONDS.
6 pounds glucose,
2 pounds sugar,
Water to dissolve same.
Cook to 242°; set off on a barrel and add all the fine powdered
cocoanut you can possibly stir in; flavor vanilla, and pour on a dry,
clean slab; roll it out with a rolling-pin the height of the bars; when
cold, mark with a caramel cutter, straight one way and on the angle the
other; this will allow you then to get them in the shape of a diamond.
When they are cut, throw them in a sieve and throw granulated sugar
over them, shake the sieve until sugar is out and they are ready for
the store.
No. 2. COCOANUT DIAMONDS.
Proceed as with No. 1, and you can color the syrup after it is off the
fire any color or flavor you wish. They are made in vanilla, rose,
chocolate and strawberry.
HONEYCOMB CANDY.
As this recipe is known by very few candy makers, I am confident that
after you have made it you will be well pleased with your purchase of
this book. Small batch.
Place in kettle
5 pounds sugar,
2 pounds glucose,
Water to dissolve same.
Cook to 285°; pour it off on the slab; when ready to handle pull it on
the hook and flavor and color to suit; when well pulled twist the air
out of it and flatten it out in a piece one inch thick and about one
foot long, then lay it before the table furnace; now place a piece of
iron pipe in the center of the batch and roll the batch round it, close
up the left end of the batch, then get your helper at the other end;
now place the end of a pair of small bellows and pump air in the pipe,
drawing out the pipe slowly at the same time; when the pipe is all out,
then place the bellows in the hole where the pipe was and pump easy;
pull out the batch quickly to about ten feet, then pull out the bellows
and close the end by pressing on it so as to not let the air out of the
batch; now bring both ends together and pull it again to ten feet long;
now bring both ends together once more, and pull this time the length
of your table if possible; let cool quick as possible and break in
four-inch lengths.
NOTICE.
Study this recipe good first and you will see that the batch is easily
made, and by trying one or two batches you will be able to turn out
some nice goods. The size of the pipe should be fifteen inches long and
two inches around.
CANDY CHAIN.
For Holiday Trade.
Place in kettle
7 pounds sugar,
3 pounds glucose,
Water to dissolve same.
Cook to 285° and pour on the slab, then pull on the hook and twist out
the air; now flatten it out in front of your table furnace in a piece
about eight by twelve, and mark a ridge in the center and pour in a
little cotton seed oil, then lay in a small handful of starch; now
get a ball of string and open it and lay a piece in the center where
the oil is and close the batch around it, pull it out nice and round
as for stick and then lay the ball of string that is on the left end
of the batch in a box and pull it as stick and feed it through a kiss
machine. Have the helper keep the batch straight as it comes from the
machine, also watch the ball of string so it will not get tangled up
while you are pulling out.
After you have made one or two of these batches you can make some very
pretty goods, by making same with stripes and clear centers or clear
outside and pulled centers. This class of goods can be made only by
practice, so don’t get discouraged if your batch is not perfect after
the first attempt.
TO PREPARE CREAM FONDANT FOR DIPPING BON BONS.
When the centers are ready to dip, get your bon bon kettles ready and
put water in one and place it on the fire, when it starts to boil then
put what fondant you want in the other, and put it over the other and
heat by the steam or hot water; stir continually and don’t get this too
hot, but just so you can handle it nicely; set it off, flavor and color
to suit. Dip whatever you have ready, one at a time, lay or drop them
on wax paper, let remain for at least a half hour, then they are ready
for the store.
No. 1. CREAM FONDANT.
For Outside Dipping for Bon Bons and Wafers.
Place in a kettle 15 pounds of sugar, with water enough to dissolve
same; cover kettle and let it come to a boil, then take off the cover
and add ½ a teaspoonful of cream of tartar, cook to 228°; then add 1
pound glucose and cook to 238° or 240°; pour off on dampened slab and
let remain until cold, then cream it by taking a wooden paddle and
working it to and fro until the batch forms into a lump, then cover it
with a damp cloth and let it remain for one hour; it is then ready to
put into a crock or bucket, and keep covered with a damp cloth at all
times, which keeps it in good condition until used.
There are plenty of other recipes for making good fondants, but I think
this the best I have ever used, as it retains a gloss that cannot be
obtained with other creams.
No. 2. CREAM FONDANT.
For Outside Dipping of Bon Bons and Wafers.
This is also a good, reliable cream. Use 20 pounds sugar and water
enough to dissolve the batch and cook it to 238°; pour it on the
dampened slab and at once squeeze the juice of 8 lemons over the batch;
let it remain until good and cold, then cream it as in the usual way.
No. 3. CREAM FONDANT.
For Outside Bon Bon Dipping.
Twenty pounds sugar and water enough to dissolve same; add ½
teaspoonful cream of tartar, and cook to 238°; sprinkle your slab
lightly with water, pour your batch on and let remain until cold, then
cream it as in the usual way.
CREAM CENTERS.
For Chocolate Drops and Bon Bons.
First make whatever impression you wish to run, by filling your starch
boards and taking a stick that has a straight edge and scraping it from
the top to make a level surface, then make your impression with your
molds that have been previously stuck on a stick, say 1½ by 18 inches
long, and the molds put half an inch apart; when you have all the
impressions made then put in your kettle whatever fondant you may want
to run and set it over a very slow fire, and stir until it gets just
hot enough so as when you put your finger in it feels uncomfortable;
set it off at once on a barrel and flavor and color to suit, and with
a large funnel and round stick to fit the hole in the funnel and long
enough so as you can take hold of the top, fill this funnel with the
fondant, and by raising the stick and lowering it quickly, start to
fill the impressions in the starch boards; let remain until hard
enough, take out, blow the starch off of them and they are ready to dip
in chocolate or cream fondant.
This explanation is given for new beginners only. By adding a few drops
of acetic acid to the above the centers will remain soft much longer.
CREAM FONDANT.
For Running in Starch for Centers for Bon Bons and Chocolates.
30 pounds sugar,
10 pounds glucose,
Water enough to dissolve the same.
Cook to 238°; pour on a dampened slab, let remain until cold; cream it
as No. 1 fondant.
There are many different ways of making cream for fondants. Almost
every candy maker has a way of his own; but after trying twenty
different ways of making it I find the ones given in this book give
better satisfaction than any of the balance I have made or seen made.
NEVER SWEET OR KNEADED CARAMELS.
This is without question one of the best caramels on the market for the
money. I believe this alone is worth the price of the book. First, place
6 pounds sugar,
3 pounds glucose,
Water enough to dissolve same, in your kettle, cook it to 238°; pour it
off on the damp slab, and start to cream it at once, which will make it
a good tough cream; now set it to one side; now place in kettle
8 pounds sugar,
16 pounds glucose,
½ pound nucoa butter,
2 oz. cocoa butter,
½ gallon cream.
Stir and cook to 270°; then add half gallon more cream and cook just to
a crack only; set the kettle off and add the 9 pounds of tough cream
you made on the start, and stir it in until all is well dissolved, then
try it, and if it is a good, firm, hard ball, pour it on the slab; if
not, set it on the fire just a minute until it is. Pour it on the slab,
let remain five minutes, then fold it all up and cut in three pieces of
equal size; in one piece mix in almonds, in the other chocolate, and
let the other piece remain as it is; then lay it between the iron bars;
with a heavy rolling-pin roll it out the height of all caramels; let it
remain until cold, then mark and cut.
No. 1. CARAMELS.
This recipe for caramels will stand up in the hottest weather and is
the best one I have ever tried, and it gives satisfaction both to the
trade and the proprietor.
CARAMELS.
Vanilla.
Put in clean copper kettle
4 pounds sugar,
3 pounds glucose,
4 oz. nucoa butter,
½ gallon cream.
Stir and cook over a slow fire to a soft ball, or 238°; then add one
quart more cream and stir and cook to a good, firm ball, say about
242°; now add the other one quart of cream and stir until you get a
good, hard ball; not to a crack, but a good, hard ball; pour on slab
between iron bars; when cold, mark and cut.
No. 2. CARAMELS.
Chocolate Flavor.
Proceed same as with vanilla caramel No. 1, only when you add the last
quart of cream add also ½ pound dark, bitter chocolate, and finish as
with No. 1.
No. 3. CARAMELS.
Maple.
Proceed as with No. 1 vanilla caramels, only use 4 pounds maple sugar
instead of the white, and finish as with No. 1 caramel.
No. 4. CARAMELS.
Proceed as with No. 1 vanilla caramels, only when the batch is done set
it off and stir in whatever kind of nuts or fruit you may wish before
you pour it off. You can use figs or Brazil nuts chopped up fine; or
almonds, pecans, cocoanut, in fact anything in the line of nuts or
fruit you may have in the shop.
THREE-LAYER CARAMELS.
Make a batch of No. 2 chocolate caramels and pour out on the slab very
thin. Now melt 6 pounds of fondant over a slow fire until it gets just
hot enough so as you cannot stand to keep your finger in it, then pour
it over the chocolate batch and spread it out thin and even; now cook
a batch of vanilla caramels and when done pour it over the cream batch
nice and even; let remain until cold, then mark and cut. When cutting
these caramels you will find the cream will not slide out, as with some
caramels made from other recipes.
No. 1. OPERA CREAM.
For Opera Caramels.
Put 20 pounds of sugar in a clean copper kettle and add
1½ gallons cream,
1 teaspoonful cream of tartar.
Cook to 238° or 240°. Pour off on a damp slab and let remain until
cool; then with a paddle cream it as other fondants and when done cover
up with a damp cloth; let remain for one hour and it is ready for use.
OPERA CARAMELS.
Don’t make only such flavors as vanilla, strawberry and chocolate
operas; they are chestnuts and an eyesore to all, and are made by all
candy makers, good and bad. First, cut up in small pieces 1 pound
cherries, and set them one side; then chop up fine 1 pound pecans and 1
pound English walnuts, and 1 pound pineapple and set them one side; now
chop up ¼ pound of pistachio nuts, and set them one side; also ½ pound
almonds. You will have now five kinds of operas to start with; now get
the covers of eight five-pound candy boxes and cover the bottom of each
with wax paper and you will be ready for business. Weigh 2½-pound
pieces of opera cream, and work in each piece the nuts or fruit you
have just prepared and lay it in the box cover; keep on until all the
five kinds are used up. Now fill one with plain opera cream, lightly
flavored with vanilla, with some color—a delicate pink—and flavor
strawberry, and the other color with chocolate; now you will have eight
kinds of operas. Let stand a few hours, turn box cover upside down,
tear off the wax paper and mark with a caramel cutter, but don’t cut
them up in pieces, only as they are sold; put them in nice clean pans
and when the people see eight kinds of operas it will sell them quicker
than gazing at those three chestnuts—vanilla, strawberry and chocolate.
CREAM FRUIT BAR.
Place in kettle
5 pounds granulated sugar,
1 pound glucose,
1 pint water,
1 ounce Jap gelatin, soaked for 4 hours in cold water.
Cook to 236°; set off of fire, stir in 4 pounds of dipping cream, then
add 2 pounds of crystalized cherries and angelique; turn in tin box.
When cold cut in squares and crystalize.
DELMONICO SQUARES.
Place in kettle
10 pounds granulated sugar,
1½ pounds glucose,
4 fine grated cocoanuts.
Cook to about 236°; pour on cream slab; when cold, add 1 ounce vanilla
extract, and stir until it creams; then place in box, let set a few
hours, then cut in squares and crystalize.
PINEAPPLE COCOA BAR.
Place in kettle
7 pounds granulated sugar,
1 pound glucose,
3 sliced and 1 grated cocoanut,
1 can grated pineapple.
Cook to 240°; set off of fire, then add 2 pounds dipping fondant; place
on wax paper on slab between bars. When cool it is ready to cut in 5
and 10 cent bars.
VANILLA FUDGES.
Place in kettle
4 pounds granulated sugar,
1 pound glucose,
2 quarts sweet cream.
Cook to about 236°; then set off fire and stir in 2 pounds dipping
fondant, flavor with 1 ounce vanilla extract, pour on wax paper on
slab, between bars, mark with caramel cutter. When cold cut into
squares of four each.
CHOCOLATE FUDGES.
Same as vanilla, only add 1 pound sweet chocolate when you start the
batch and stir in ½ pound of bitter chocolate when batch is cooked.
MAPLE FUDGES.
Same as vanilla except use maple sugar instead of granulated sugar, and
only ½ pound of glucose.
NUT FUDGES.
Fudges may be made with different kinds of nuts, such as hickory nuts,
English walnuts, pecans, almonds, or black walnuts; or crystalized
cherries, pineapple and angelique can be chopped up and put into batch
after it is cooked.
ABOUT FUDGE.
Fudge originated at Vassar College. The girls would make it in their
rooms over their oil stoves in the evening, and gave it the name of
“Fudge,” which it retains to the present day. Most any girl graduate
can tell you the history of fudge at her school.
MARSHMALLOW CARAMELS.
Place in kettle
3 pounds granulated sugar,
3 pounds glucose,
¼ pound nucoa butter,
2 quarts sweet cream.
Cook to about 260°. Pour on slab when cool, pull well on hook, flavor
with vanilla, then place on clean slab and roll out to the thickness of
caramels. Cut and wrap in wax paper.
No. 1. RAW CREAM FOR BON BONS AND CHOCOLATES.
Orange Flavor.
Grate the outside of say about four oranges, then squeeze the juice
of the oranges in a crock or bowl, and then add the gratings you have
just prepared; now add XXXX sugar and stir with the hand until it gets
good and thick, so as you can pick it out and form it in small rolls
about the size of marbles; finish all and let remain one hour till a
crust forms, so that you can handle them; then they are ready to dip in
fondant or chocolate. These goods are delicious and are liked by all.
No. 2. RAW CREAM.
Lemon Flavor.
Proceed as with No. 1 raw cream, only use lemon instead of orange.
No. 3. RAW CREAM.
Take jelly, strawberries, grated pineapple, or any kind of fruit or
preserves, and add XXXX sugar, and proceed as with No. 1 raw creams,
and you will find that you have one of the nicest-eating pieces of
candy on the market; the acid contained in the fruits keeps them from
drying out, and they remain fresh for a long time.
ITALIAN CHOCOLATE CREAMS.
For Starch.
Dissolve 4 ounces gelatin in one pint hot water. Now place in kettle
4 pounds sugar,
4 pounds glucose,
And your dissolved gelatin.
Cook to 236°; pour on slab. Beat the whites of 6 eggs, and when batch
is cool add them to your batch and work it until it creams. Now melt
15 pounds soft fondant in hot water bath or steam kettle. When this is
dissolved, add the first batch and 2 ounces vanilla, run in starch, and
let stand for twelve hours; then dip in chocolate.
ITALIAN CHOCOLATE CREAMS.
For Hand-Mades.
Place in kettle
25 pounds granulated sugar,
Water enough to dissolve.
While cooking add ½ ounce acetic acid and cook to 236°; pour on slab,
let stand until perfectly cold, then work with spatula until it begins
to turn, then add the whites of 13 eggs beaten stiff, and work batch
until it is finished. Roll up in small pieces and coat with bitter
chocolate immediately.
MOLASSES CHOCOLATE BRITTLE.
Make a batch of molasses taffy and cook it to 290° or 300°; pour it on
the slab and pull on hook, then twist all the air out and flatten it
out in front of the table furnace and pull it in strips, not too thin,
but about as thick as a heavy piece of glass, when all is done; then
with your hands break it all up in small pieces; now pour it in a sieve
and shake all the loose crumbs out, and it is ready for use.
HOW TO DIP MOLASSES BRITTLE.
Get your chocolate ready for dipping, then pour a good handful of the
molasses brittle in a pan and then a handful of chocolate; mix them
well, then pick up all you can get in a tablespoon at a time and drop
on wax paper; when cold they are ready for use.
These goods are a novelty and sell well.
THREE GRACES.
A Nice Piece of Chocolate Goods.
First roll out by hand from bon bon cream a lot of little balls the
size of large filberts, then select a few pounds of large filberts and
roast them in a sieve over the fire, and then rub the husks off; now
get half a pound of candied cherries. Now, when dipping this piece of
goods in chocolate I always dip the cherry first, then the cream ball;
set it next to the cherry; then dip the filbert; set it next to the
cream filbert. As I dip the filbert I drop a line of chocolate with the
thumb across the three pieces; this makes them one.
These goods eat well, as it is a fine combination and nice for topping
off a box of candy.
BURNT ALMOND CHOCOLATES.
Hand Made.
Roast and almost burn ½ pound almonds, then grind them up very fine.
Now take 5 pounds bon bon cream, knead in the almonds, add XXXX sugar
to stiffen the cream, and roll it out in balls the size of marbles; dip
in chocolate.
BURNT ALMOND BON BONS.
Proceed as with the above, only dip in fondant, and sprinkle on top of
each one a little of the ground almonds.
MOLASSES COCOANUT CREAM ROLLS.
Place in kettle
5 pounds sugar,
1½ pounds glucose,
¼ pound butter,
Water to dissolve same.
Cook it to 238°; pour off on the damp slab, and scatter over it 2
pounds fresh grated cocoanut, then with a paddle cream it at once; now
place in kettle
8 pounds sugar,
2 pounds glucose,
Water to dissolve same.
Add 1 pint dark molasses,
½ pound butter.
Stir and cook to about 270°; pour on the slab, then pull on hook and
twist the air out; now flatten it out in front of your table furnace
and place the cocoanut cream in center of same; now roll the molasses
batch around it and close both ends; now get it in shape as for stick
and pull it out a little larger than stick candy and cut in about
three-inch lengths; place in pans for two hours until the outside
jacket grains, then they are ready for the store.
BITTER-SWEET CREAM FOR CHOCOLATE DROPS.
Place 12 pounds sugar in a kettle, with water to dissolve same, then
add 1 ounce of acetic acid, and cook to 246°; pour off on damp slab,
then pour over the batch 2 ounces of glycerine; now beat the whites of
15 eggs, pour them on the batch, and with the paddle cream it as you
would bon bon cream.
HOW TO USE BITTER-SWEET CREAM.
Take whatever amount of the cream you wish to dip and work in fruit
or nuts of any kind, then roll it in pieces about the size of a large
chocolate drop, let them stand one hour, until a crust forms on them,
dip them in chocolate, one-half sweet chocolate and one-half bitter
chocolate.
These goods are being run extensively throughout the Eastern States.
WHAT FLAVORS TO MAKE OUT OF BITTER-SWEET CREAM FOR CHOCOLATES.
Pineapple cut up fine.
Cherries cut up fine.
Pecans cut up fine.
Almonds cut up fine.
English walnuts cut up fine.
Brazil nuts cut up fine.
Filberts cut up fine.
Figs cut up fine.
Fresh grated cocoanut cut up fine, and citron.
Don’t flavor these goods only with pure fruit and nuts, as they are
then very fine and sell at 60 cents per pound.
BURNT PEANUTS.
Place 6 pounds sugar, and water to dissolve same in a kettle and cook
it to about 252°; then pour in about 5 pounds of shelled peanuts and
stir them good until the sugar starts to grain, then set off the kettle
quickly on the barrel and stir good until all is grained, then pour in
a sieve and shake off the sugar; now add to this sugar 1 pound fresh
sugar and more water, and cook the same as above, then set the kettle
off again and pour in the peanuts and stir and grain it all again; now
pour all in a sieve, shake out the sugar, put the sugar with 1 pound
more fresh sugar and water in a kettle and color pink and finish as
before, and they are ready for the store. Don’t shellac or polish them,
as this is done only in wholesale houses.
BURNT ALMONDS.
Proceed as with burnt peanuts, only use almonds instead.
OPERA STICKS.
Place in kettle
5 pounds sugar,
1 pound glucose,
Water to dissolve same.
Cook to 310°; pour off on slab; fold up and cut a small piece off,
color it any color to suit, red, pink or orange; now pull and flavor
the balance, and twist all the air out of it, then place it in front of
the table furnace in a three-cornered piece about a foot long and with
the piece you have colored make two or three strips and lay it on each
corner of the batch, then pull it in lengths of two or three feet; see
that they remain three-cornered, pull them in thickness of large lead
pencil and have your helper place one hand on each end and turn the
piece in the opposite direction, until it is evenly twisted; when cold
cut in length of jar you intend to place them in.
These goods made in assorted colors and flavors look very well and
readily bring 40 cents per pound.
A GOOD BROKEN MIXED.
Make a small batch of all the taffies and cook them to about 290° or
300°; then after they are pulled and flavored flatten them out in front
of the table furnace and pull them in sticks about one inch wide, and
while you are doing this have your helper mark them on an angle of
about two inches in length, push them to one side, and when cold they
can be easily broken where marked and will be in a diamond shape; then
add to this mixture a batch of peanut candy, cut in two-inch squares,
then add a batch of cocoanut taffy cut same as peanut; when this is
done put 5 pounds sugar and 2 pounds glucose in a kettle, with water to
dissolve same, and cook to 290° or 300°; set off and color a light pink
and flavor with oil of anise; pour on slab and at once sprinkle strip
cocoanut over it; cut in two-inch squares. Now make another batch
as above, flavor lemon and color yellow, pour on the slab, sprinkle
cocoanut over it and cut same as above. This will make it all look
bright, and in all you will have at least eight or ten kinds, which
will make a nice mixture.
CREAM PEANUTS.
Vanilla.
Roast 5 pounds Spanish shelled peanuts and fold them in a clean rag to
keep warm, then put in a kettle 5 pounds sugar, and water to dissolve
same, and cook it to 238°; set it off on a barrel, and flavor it
vanilla; now pour the peanuts in a clean dishpan and hold it about a
foot high from the fire and have your helper pour a little at a time
on the batch, while you keep shaking pan; keep on doing this until all
the batch is used up, and if the peanuts are not coated thick enough
to suit you, place on three or four more pounds of sugar and cook as
before and continue to pour on until they are of a size suitable to
your taste.
CREAM PEANUTS.
Strawberry.
Proceed as with cream peanuts, vanilla, only when batch is off, color
it light pink and flavor it with strawberry; finish same as vanilla
cream peanuts.
CREAM PEANUTS.
Chocolate.
Proceed same as for vanilla cream peanuts, only when batch is off add
a little dark chocolate, and stir it in good. Proceed same as vanilla
cream peanuts.
In summer crystalize these goods, as it adds to their beauty and keeps
them from drying out.
No. 1. CREAM ALMONDS.
Old Style.
Roast 5 pounds almonds and set them to one side; now put 5 pounds
sugar, and water to dissolve same, in kettle and cook to 238°; flavor
it vanilla after it is set off on the barrel, then pour in one pile
on a hot slab the 5 pounds of almonds, and while your helper pours
a little of the batch at a time on the nuts, you have half of a
pail cover in each hand and keep the nuts stirred up by moving them
continually from right to left; continue this until they are coated
thick enough to suit. They can be made all flavors.
No. 2. CREAM ALMONDS.
Proceed as with Cream Peanuts, only use almonds instead. These goods
should be crystalized, as they dry out very soon if not. They can be
made vanilla, strawberry, rose, chocolate and violet flavors.
POP CORN CRISP.
Pop a lot of corn and set one side; now put in kettle
4 pounds sugar,
2 pounds glucose,
Water to dissolve same.
Cook to 280° or 290°; then add ¼ pint of dark molasses; stir good half
a minute and set kettle off and add ¼ pound of butter and a teaspoonful
of fine salt; now pour in all the corn you possibly can get in the
kettle and stir it until all is well covered; now set the kettle on the
fire, only for half a minute so as to warm the bottom of the kettle;
now turn it all out on the slab and spread it out evenly, then with a
smooth board press it very light; when cold cut in pieces to fit pans.
MENTHOL, HONEY AND HOREHOUND COUGH DROPS.
Place 20 pounds sugar,
5 pounds glucose and horehound,
Water enough to dissolve same, in kettle.
Cook to 300°; then add 2 pounds honey and stir a minute, pour on slab,
then lay a handful of starch in the center of the batch and place on it
½ ounce of menthol and cover it with a little of the starch. Fold up
the edges of the batch and knead well; when cool enough to handle, fold
it in a roll or flat piece and run it through rollers. The starch gives
the drops a gray color and also keeps the flavor from escaping while
kneading it.
CREAM PATTIES.
Peppermint.
Melt over steam in your bon bon kettle 5 pounds bon bon fondant, stir
all the time, and don’t get it too hot. When it looks as though it is
thin enough to run through a funnel, set off and flavor lightly with
good oil of peppermint and pour in a funnel; have a round stick about
ten inches long and size of the hole in the bottom of funnel, and by
raising the stick allow it to drop out on wax paper to about the size
of a quarter.
CREAM PATTIES.
Wintergreen.
Proceed as with Peppermint Patties, only flavor with oil of wintergreen
and color a delicate pink.
CHOCOLATE PATTIES.
Proceed as with peppermint, only add teaspoonful of dark, bitter
chocolate while melting the cream.
PISTACHIO PATTIES.
Proceed as with Peppermint Patties, only flavor with pistachio and stir
in while melting cream 2 ounces of pistachio nuts ground up very fine;
color a very delicate green.
NUT PATTIES.
Grind 3 pounds almonds, pecans, English walnuts, black walnuts,
filberts, or any kind of nuts you may happen to have in the shop, and
spread them out thin on the table or slab, and then press them down
smooth with a little board or pan; now proceed to dissolve bon bon
cream as for Peppermint Patties; when melted don’t flavor, but color to
suit yourself. Drop the cream through the funnel on the nuts the size
of other patties; when dry turn them over and stack in dishes, nut side
up.
These goods are nice looking and sell well.
PEPPERMINT DROPS, OR SQUARES.
Proceed as with lemon drops, only flavor on the hook and pull white
with the exception of 2 pounds left on the slab, color this red, and
when batch is pulled add the red for stripes; finish same as clove
drops or squares.
In cooking hard goods, such as tablets, and you don’t wish to use
glucose, use ½ teaspoonful cream of tartar to every six-pound batch.
LEMON SQUARES, OR DROPS.
7 pounds sugar,
3 pounds glucose,
Water to dissolve same.
Cook to 300° or 310°; pour on slab; now take a glass and put in a
teaspoonful of tartaric acid and pour over it extract of lemon, enough
to make a paste; now take this paste and spread it over the batch, and
then color the batch a delicate yellow; put on the gloves and knead the
batch good until color and acid are well worked in, then roll out thin
with rolling-pin and cut with caramel cutter, or if wanted in drops,
run batch through lemon drops rollers.
LIME DROPS, OR SQUARES.
Proceed as with lemon drops, only color green and flavor with oil of
lime.
CLOVE DROPS, OR SQUARES.
Flavor with oil of cloves. Proceed as with lemon drops, or squares,
only cut off 2 pounds of the batch and color it red; lay it on the
slab, pull the balance of the batch white, then form it in a roll as
for stick candy and use the red for stripes; pull out and cut with
buttercup cutter, or run through rollers.
CINNAMON DROPS, OR SQUARES.
Flavor Cinnamon.
Proceed as with lemon drops, only color the batch pink before pulling
on hook.
ANISE DROPS, OR SQUARES.
Proceed as with lemon drops, only flavor with oil of anise and color
delicate red.
CHOCOLATE FIG CHEW CHEW.
4 pounds sugar,
3 pounds glucose,
¼ pound chocolate,
2 oz. nucoa butter,
Tablespoonful butter,
1 pint cream,
2 pounds figs, chopped fine,
Water to dissolve same.
Place on fire, stir and cook to 250° or 252°; pour on the slab; when
cool pull on the hook until batch turns a light brown, then lay it on
the slab or table and form it in a round piece eight by twelve, and
pull it in strips about one inch wide; cut in pieces about two inches
long and then sand them in XXXX sugar.
HOW TO MAKE SUGAR SAND.
Place whatever amount of sugar you wish to color on a dry and clean
slab or table; now add a few drops of whatever color you wish to color
it, and with both hands rub it together good until all is equally
colored, then add a few drops of ammonia and rub it in good, as this
will keep the color from fading out. Use candy colors for the above.
HOW TO SAND LEMON HOREHOUND OR ANY KIND OF HARD GOODS FOR SUMMER USE.
Place the kettle, with a few gallons of water in it, on the fire; when
it starts to boil place whatever goods you wish to sand in a coarse
sieve and shake it over the steam of the kettle, and when they feel
damp pour them at once into a pile of granulated sugar, and with the
hands mix them up good; put them all in the sieve again and shake all
the loose sugar out and they will be ready for use.
No. 1. JOHNNY CAKE.
Pop a lot of corn, and when you have 5 pounds after it is popped place
it on the slab and with a caramel cutter cut it up fine; now place on
the fire
5 pounds sugar,
2 pounds glucose,
Water to dissolve same.
Cook to 270°; then add 1 cup of molasses, ¼ pound butter, and stir
until cooked to 280° or 290°; set it off and add tablespoonful of salt
and the ground corn, stir all up good until corn is all covered, then
place kettle on the fire just half a minute to heat the bottom, and
pour all out at once on a greased slab; now flatten it out with the
iron bar about one-half inch in thickness, then with your rolling-pin
roll it out as even as possible, the thinner the better; when cold
break in small pieces.
No. 2. JOHNNY CAKE.
Now make another batch same as No. 1 and omit the molasses, then mix
both colors together.
This is new and a good seller wherever I have made it.
THREE-LAYER FRENCH NOUGAT CHOCOLATE.
12 pounds sugar,
8 pounds glucose,
Water to dissolve same.
Cook to 252°; set off on a barrel; now beat the whites of 32 eggs, stir
the batch a moment to let out the heat, and then add the eggs. Beat
all until stiff, then take out one-third of the batch and put it in a
box lined with wafer paper and sprinkle a good handful of almonds on
top; now color the balance of the batch a light pink and flavor with
strawberry; take out half of it and place it evenly on top of white in
box; sprinkle more almonds on top of this; now color the balance with
dark chocolate and stir in some more almonds, place it on top of the
pink, cover the top with wafer paper, let remain until cold for two
hours at least, then it is ready for use; put in the nuts as per recipe
and you will see how pretty it looks when cut. This nougat is made and
ready to cut in less time than any other nougat on the market.
No. 1. FRENCH NOUGAT.
Vanilla.
A good and cheap recipe.
6 pounds sugar,
4 pounds glucose,
Water to dissolve same.
Cook to 252°; set kettle off quick on a barrel and then beat up stiff
the whites of 16 eggs; now stir the batch a few minutes to get the
heat out and then add the eggs and a little vanilla extract; beat it up
until it becomes stiff, then add 1 pound almonds and stir them in good;
now line two five-pound boxes with wafer paper and fill them both and
place a sheet of wafer paper on the top and smooth it off good; set to
one side for two hours and it is ready to cut in bars for the store.
No. 2. FRENCH NOUGAT.
Strawberry.
Proceed as with No. 1 French Nougat; when the batch is taken off color
light red, flavor with strawberry.
No. 3. FRENCH NOUGAT.
Chocolate.
Proceed as with No. 1 French Nougat, only add ¼ pounds of dark
chocolate when the batch is taken off, and finish same as No. 1.
BOSTON CREAM.
Place in kettle
8 pounds sugar,
4 pounds glucose,
1 gallon cream.
Stir and cook to 240°; set kettle off and add ½ pound glucose and stir
batch until it begins to grain, then add 2 pounds shelled pecans or
English walnuts, or half and half; pour quick in a box lined with wax
paper; let stand until cold, turn it out and cut in slices as it is
sold.
You can also make this and flavor strawberry or chocolate. This piece
of goods won’t dry out for ten days, and is a good seller.
NUT CAKES, OR WAFERS.
Melt 5 pounds bon bon cream as for patties, and when melted add any
kind of nuts you wish; have them well ground and stir them in with the
cream; now run it through the funnel the size of a half dollar; drop
them on wax paper.
These can be flavored and colored to suit.
COCOANUT CHOCOLATE RUFFS.
These goods look nice and are good eating and top off a box of candy in
good shape.
Prepare your chocolate as for dipping; take out a handful and stir in
all the long strip cocoanut it will stand, then pick out with the thumb
and two fingers pieces about the size of a marble and place them on the
wax paper, and when dry they are ready for use.
No. 1. OLD STYLE MOLASSES PEPPERMINTS.
Put in kettle
1 gallon New Orleans molasses,
½ pound good butter.
Cook to 252°; pour off on the slab and when cool enough to handle
fold up the edges and form into one lump. Cut off two pounds of the
batch and let remain on the slab in a lump; now pull the remainder of
the batch on the hook to a nice golden color; flavor with good oil of
peppermint while pulling; when done lay it on the spinning table and
form it in a nice, round piece, about twelve or fourteen inches long,
and then get the two pounds and roll it out and cut in four or five
pieces and place it on the large batch about four inches apart and the
length of the batch; now make the batch nice and round and pull it out
the size of stick candy; cut in half inch lengths and wrap in wax paper
in hot weather; in cold weather it is not necessary to wrap them.
No. 1. PLANTATION DROPS.
Make them the same as Molasses Peppermints, only after they are cut lay
them in XXXX sugar, and then sift off the sugar and place them in pans
for the store.
No. 2. PLANTATION DROPS.
With sugar and glucose instead of all molasses.
4 pounds sugar,
3 pounds glucose,
¼ pound butter,
1 pint New Orleans molasses,
2 oz. nucoa butter,
Water to dissolve same.
Cook to 252°; and finish as Plantation Drops No. 1.
No. 2. MOLASSES PEPPERMINTS.
Same as Plantation Drops No. 1, only do not sand them in XXXX sugar;
finish as Molasses Peppermints No. 1.
FRUIT PUDDING.
5 pounds glucose,
3 pounds sugar,
1 pound small seedless raisins,
1 pound package of good mincemeat,
Water enough to dissolve the batch.
Stir and cook to 252°; set off the fire and add 2 pounds of mixed
shelled nuts, 1 pound pineapple, cherries and citron, and all the fine
powdered cocoanut you can possibly mix in; pour off on the slab and
form it in a loaf like bread; now put in clean kettle 3 pounds glucose,
1 pound sugar, a little water, and cook as before to 252°; set off the
fire, and add all the cocoanut it will stand; pour on the slab, flatten
out thin with rolling-pin and fold it around the loaf you have just
made until it is entirely covered; when cold cut in slices like cake.
ICELAND MOSS WAFERS.
5 pounds sugar,
1 pound glucose,
Water to dissolve same.
Cook to 280° or 290°; set off on a barrel and color a light red, and
flavor with oil of anise; stir just a second then pour it in a funnel
and finish same as Molasses Wafers.
JERSEY LILLIES.
4 pounds glucose,
3 pounds sugar,
2 oz. nucoa butter,
Water to dissolve same.
Cook to 240°; then add 1 pint cream, stir and cook to 250°; pour on
greased slab; when cool pull on hook until good and white; flavor while
pulling, with vanilla; lay on spinning table and form in round pieces
as for stick, and pull out size of stick and cut with shears, one-half
inch in length. Now throw them in XXXX sugar, then sift the sugar off
and they are ready for use.
These goods chew as nice as a good caramel and are a good seller.
ITALIAN CREAM.
4 pounds of sugar,
1 pound of brown sugar,
1½ pounds glucose,
1 quart of cream or milk,
1 pound cream fondant,
1½ pounds glucose.
Place the sugar, glucose and part of the milk in a copper pan over the
fire and stir until it boils, add the rest of the milk, and boil to
236° on thermometer; lift off the fire, let stand a minute, then add
the other glucose and the fondant broken up into small pieces. Stir
easily until well mixed, then pour out on paper between iron bars half
an inch thick. As soon as it has set, mark the top with a knife, glaze
over with light glaze, and when cold they can be broken apart. Can be
made in chocolate or peach or with nuts or cocoanut.
This recipe is for the wholesale trade, and is a cheap grade of this
article.
WALNUT LOAF.
7 pounds sugar,
2 pounds glucose,
Water enough to dissolve the batch.
Cook to 252°; then add quickly 1 pint molasses and stir and cook again
to 252°; set off the fire and add ½ teaspoonful soda and 1 pound black
walnut meats; stir in kettle until it starts to grain, then pour it in
one pile on a warm slab, scrape it all up, form it in the shape of a
loaf of bread and keep it in that shape until it sets and gets hard;
cut in slices as sold.
This is a good seller and takes wherever I have made it.
BUTTER-SCOTCH WAFERS.
5 pounds sugar,
1 pound glucose,
Water to dissolve same,
Cook to 270°; then add
¼ pound butter,
1 oz. dark molasses.
Stir and cook to 280° or 290°; set off and add teaspoonful of salt;
flavor with oil of lemon; pour all in a funnel and drop them the size
of a quarter on a greased slab; put in glass jars.
BUTTER-SCOTCH SQUARES.
5 pounds light brown sugar,
2 pounds glucose,
Water to dissolve same.
Cook to 280°; then add
¼ pound butter,
Teaspoonful salt.
Stir and cook to 290°; set off and add oil of lemon, and pour between
iron bars on greased slab and mark with caramel cutter; when cold break
up and put in jars or pans.
STRINGS OF COMFORT, OR STRAWS.
6 pounds sugar,
½ pound glucose,
Water enough to dissolve same.
Cook to 300° or 320° over a hot fire; pour on slab, fold up and color
to suit, and pull on hook; then twist the batch on the hook until
all the air is out of it, then put it on the table in front of table
furnace and form it in shape as for stick candy. Take hold of one end
and form as a bottle, small at one end; have some one help you and as
you pull the batch out long and about the size of straws, have your
helper keep them off of each other and move them around until they
become cold. After making one or two batches you will be enabled to
make these goods uniform and neat; also flavor while pulling, and use
gloves, as they retain more of a gloss.
These goods make a fine show and help sell other goods. For a window
show they cannot be beaten. Make these goods all colors and flavor them
highly, and when cold break up and mix in one pan. They show up well.
SOFT CHEWING BUTTER-SCOTCH.
5 pounds light brown sugar,
2 pounds glucose,
2 oz. nucoa butter,
½ pound butter,
Water to dissolve same.
Cook and stir until batch is 250°; set off and flavor with oil of
lemon; pour on greased slab, between iron bars; when cold cut in pieces
two by three inches and wrap in wax paper.
This is a good seller if put up in neat packages.
MOLASSES WAFERS.
5 pounds sugar,
1 pound glucose,
Water to dissolve same,
1 pint New Orleans molasses,
¼ pound butter.
Stir and cook to 280° or 290°; pour in funnel and drop size of a
quarter, on greased slab; when cold pack in glass jars, or keep in pans
in cold weather.
HOREHOUND WAFERS.
Heat 1 quart of water to a good boil, then add 1 ounce of horehound
herb and let stand fifteen or twenty minutes, then put 5 pounds sugar
and 1 pound glucose in a kettle; now pour the horehound water through
a strainer and cook to 280° or 290°; pour in funnel and finish as
molasses wafers.
VARNISH FOR CONFECTIONERY.
Put ½ pound or more of gum benzoine in a bottle, pouring in enough
fourth-proof alcohol to cover it; let it stand for at least two weeks,
shaking it well once or twice a day. You may then pour off gently what
you need for immediate use and let the remainder stand, but not long
enough to become too thick, otherwise it will appear in streaks on the
work when dry. When used it should be of the consistency of thin syrup;
if it should be too thick dilute with a little alcohol. This varnish
is entirely harmless, and has a fragrance somewhat resembling that
of vanilla. It has another good quality—it will keep for years, and
grows better with age. It may be used on all kinds of chocolate work
and candies, whether pulled or clear, giving them a thin, glossy film
which protects them from atmospheric moisture and thus prevents their
soon becoming sticky.
VIOLET CREAM MARSHMALLOWS.
6 pounds of best A sugar,
½ pound of glucose,
2 pints of water.
Cook to 238°; flavor floral extract of violet, violet color, 3 pounds
of marshmallows. Have a bright copper kettle, and put into it the 6
pounds of best A sugar and ½ pound of glucose; add to this 2 pints of
water; then set the kettle on a bright fire and cook to 238°; then pour
the batch on a clean slab, allowing it to remain until almost cold;
then with a steel paddle work the batch rapidly till it turns and sets
in a firm mass; now spread a damp cloth over the mass, leaving it for
thirty-five minutes; then knead the cream and put about 3 pounds in a
bon bon dipping-pot; now have about 3 pounds of marshmallows cut in
half with a pair of shears; now warm the cream in the dipping-pot and
flavor with floral extract of violet and color a deep violet color;
then dip the pieces of marshmallows in the cream and drop on waxed
paper, and continue till you have dipped all the marshmallows; and when
they are cold they are ready for use.
CREAM NOUGAT.
This is a delicious confection, if carefully made after the following
recipe:
1¼ pounds of glucose,
3¼ pounds of white sugar,
1 pint of water,
Whites of 6 eggs,
1 pound of English walnut meats,
3 pounds of Valencia almonds,
Vanilla flavoring.
Whisk the whites of the eggs in a copper pan till they are light and
stiff; then put ¾ of a pound of the sugar in a small pan with ½ pint
of water and cook to 250°; pour the hot sugar into the beaten eggs, at
the same time beating the eggs to make them mix thoroughly with the
sugar; now put the remainder of the sugar into a copper pan together
with the glucose and ½ pint of water; cook to 260° and then remove from
the fire; stir in the sugar and glucose, and keep stirring until white
and creamy; add the eggs, slowly stirring them in, and lastly add the
almonds, walnut meats and vanilla flavoring. Now lay nougat wafers in a
frame on your marble and pour the nougat out on these, also placing the
wafers on the top and a board on top of the wafers. Let the batch lay
over night, and in the morning cut it into bars of required size.
CREAM SQUARES.
Put in kettle
8 pounds sugar,
2 pounds glucose,
½ gallon cream,
¼ pound butter.
Stir and cook to 250°; set off and pour in about 2 pounds fresh grated
cocoanut, stir until batch just starts to grain, then pour it on the
slab, between the iron bars, and let remain until it grains; then melt
4 pounds bon bon cream, same as for bon bons, pour it on the batch, and
spread it out evenly over same. When cold mark with caramel cutter and
cut into squares.
SALTED ALMONDS.
Heat 2 quarts of water to a boil, then pour 5 pounds almonds in the
water; let them remain a few minutes; try them by taking one out, and
if the skin or outside slips off pour them out at once in a sieve, then
pour cold water over them, and after you have taken off all the skins
lay them on a dry towel and let it absorb all the dampness out of them;
now put ½ pound of good butter in a clean kettle and set it over a slow
fire; when the butter is melted pour in the almonds and stir them until
they start to brown, then pour them out in a sieve and sprinkle fine
salt over them, then spread them out on a table to cool. Don’t get them
too brown when roasting, as they contain a good deal of heat when done
and will get too dark and partly burnt by doing so.
SALTED PEANUTS.
Place 1 pound of butter in a clean copper kettle over a slow fire;
when the butter is dissolved add 12 pounds Spanish shelled peanuts,
and stir them good until the peanuts get through popping and begin to
smoke and get nice and brown, then at once pour them out into a large
sieve and let the extra butter drop through; then pour them on the slab
or table and pour 1 pound fine salt over them, and mix them up and then
spread them out to cool.
If the above are roasted nicely you can work up a large trade on them,
as I have made and sold one hundred pounds per week in different places
where I have made them.
SALTED PECANS.
Melt ½ pound of butter in a clean copper kettle over a slow fire, then
pour in 5 pounds of pecans and stir good only one minute; then pour
them out quickly and finish same as Salted Almonds. Don’t let them
roast too long, as they turn black and are unfit to eat if they are
allowed to roast too much.
HOREHOUND ROLLS.
This piece of goods, when nicely made and put up in ten-cent rolls, can
be made a leader of in cold weather, as the public at large have great
confidence in the merits of horehound. Make a batch of horehound candy
as per recipe given in another part of this book, and after it has been
poured on slab divide it in two pieces; one piece pull on the hook
until it turns light brown color, then form it in a round piece; now
knead the other half, flatten it out around the pulled piece, place
it in front of the table furnace and pull it out in round sticks the
thickness of a broom handle; cut off in about eight-inch lengths.
These goods show up well when cut, and it is policy to flavor them
highly with horehound—make them double strength. Don’t wrap them, but
stack them up nicely in dishes or pans. Place a neat card upon them
stating “extra strong horehound rolls,” and it will add to their sale.
GINGER BON BONS.
Proceed the same as with Ginger Chocolate, only when rolling them out
don’t flatten them; color dipping cream a delicate yellow and dip
them and place on top of each one when dipped a little thin strip of
angelica.
JAP CHOCOLATES.
Make a batch of cocoanut Jap and pour it out on the slab and roll it
out in little oblong pieces, size of a pecan, and dip in chocolate, and
have helper sprinkle a little fine cocoanut on each piece as you dip
them.
FLAX SEED DROPS.
Place in kettle
6 pounds sugar,
2 pounds glucose,
Water to dissolve same.
Cook to 280°; then pour in a small handful of flax seed and stir just a
moment, then pour on slab, color a delicate yellow and knead it good,
then form in shape as for stick candy, and then flatten it out and run
through lemon-drop rollers.
These goods look well, as the flax seed show up all through the drops.
HOREHOUND FLAX SEED SQUARES.
Make a batch of horehound candy as per horehound recipe, and just
before you pour out on slab, add the flax seed, then pour on slab and
cut as horehound squares.
NOUGAT SPONGE CHOCOLATE.
Place in kettle
5 pounds sugar,
5 pounds glucose,
Water to dissolve.
Add 2 oz. nucoa butter.
Cook to hard ball, as for caramels, then add 1 quart cream, and stir
and cook again to hard ball; pour on slab, fold up edges; when cool
pull on hook, then lay it on the slab and chop up in coarse pieces 2
pounds of almonds and knead them into the batch; now flatten out the
batch between the iron bars and with rolling-pin flatten out nicely the
thickness of caramels; when cold cut in pieces one-fourth of an inch
wide and one and one-half inches long, and dip in chocolate.
The same batch with ground roasted peanuts in is fine and sells well,
and is called Peanut Nougat.
FRUIT JELLY CHOCOLATES.
Place 6 pounds of apricot pulp in kettle and the same weight of sugar,
and cook and stir until batch gets thick and drops off the paddle in
heavy drops; then set off on barrel and add ¼ ounce of powdered citric
acid and 2 ounces dissolved gelatin; then add 2 pounds roasted almonds
chopped fine; pour all in taffy pans lined with manilla paper, then
sift XXXX sugar over them and let them set for eight or ten hours, then
turn them out; take paper off and cut in pieces to suit, and dip in
chocolate.
SULPHUR DROPS.
Place in kettle
6 pounds sugar,
¼ pound butter,
1 pound glucose,
Water to dissolve same.
Cook to 270°; then add 1 ounce of the best sulphur and flavor with
extract of lemon; pour on slab and knead it well, then form it in shape
and run it through lemon-drop rollers.
CREAM MINTS.
Place in kettle
8 pounds sugar,
1½ pounds glucose,
Water to dissolve same.
Cook to 264°; pour on slab, then pour over the batch ¼ pound XXXX
sugar, knead up well, and pull on hook; flavor while pulling with oil
of peppermint; when well pulled place on spinning table, form as for
stick candy, and pull out as stick, and cut with shears in small pieces
size of a pecan; lay them in XXXX sugar; sift off the sugar and place
in pans.
These goods will grain and become soft and creamy.
CLOVE SQUARES.
Place in kettle
7 pounds sugar,
3 pounds glucose,
Water to dissolve same.
Cook to 270° or 280°; and stir in a few drops of burnt sugar, flavor
with clove, and pour on slab; fold up the edges and knead the batch
good until it turns a nice brown color, then as quickly as possible
roll out thin and mark both ways with a caramel cutter; when cold break
apart.
YANKEE HONEY CARAMELS.
Place in kettle
4 pounds sugar,
4 pounds glucose,
½ gallon cream,
1 oz. cocoa butter,
2 oz. nucoa butter,
1 pint strained honey.
Cook to a good, hard ball, not a crack; pour on slab; cool quick by
moving it in cold place on slab, then pull on hook until quite spongy;
when done flatten it out on slab the thickness of caramels; when cold
mark and finish as other caramels.
YANKEE NUT CARAMELS.
Proceed as with above, and when done pulling add 2 pounds nuts—knead
in any kind of nuts you wish—and roll between iron bars, thickness of
caramels.
CREAM FIGLETS.
Grind 5 pounds of figs and knead into it 2 pounds No. 1 dipping cream;
use XXXX sugar and get to a stiff paste; then with the rolling-pin
flatten it out the thickness of mint lozenges, and with a one-half-inch
round tin lozenge cutter cut them out and throw them in XXXX sugar;
when done sift off the sugar and stack them in dishes for the show case.
Grind dates, after removing the seeds, and proceed as with Cream
Figlets, and finish the same.
They are good eaters and sell well.
They can both be dipped in chocolate or dipping cream. They also make a
nice piece of goods in either one.
CHOCOLATE LAYER NOUGAT.
Make a batch of Vanilla Nougat, and as you place it in the box, when
finished, put in at first nougat enough to extend one inch in height,
then cover it with a wafer sheet, then spread over this dark melted
chocolate, and place another sheet of wafer paper over this; now pour
the balance of nougat on top and then another sheet of wafer paper.
When this nougat is cut the center shows up good and is a nice piece of
eating.
You can also, if you wish, make a pink or any other color of nougat and
place the chocolate in the same way. I usually run four or five kinds
of nougat in the above style, as it sets off the show case to good
advantage.
In dipping bon bons, chop up fine any kind of nuts and flatten them out
evenly on the table, and as you dip a bon bon, drop it on the nuts;
when dry stack them, with nut side up.
These goods look well. You can also color fine cocoanut pink, yellow or
violet, in fact any color to suit you, and drop bon bons as above. They
also look well.
To color cocoanut do so the same way as you would color sugar or sugar
sand, only omit the ammonia.
CREAM RAISINS.
Open very large raisins, take out the seeds and stuff them with dipping
cream, then crystalize them. They look well and are nice to top off
a box of candy with. Color some of the dipping cream violet, pink,
yellow, and leave some white. I always make them in assorted colors, as
they look better and sell better.
BUTTER-SCOTCH CHOCOLATES.
Make a batch of butter-scotch patties; run them small—a little larger
than a nickel—then dip them in chocolate.
They are leaders wherever they are made.
You can also dip the above in dipping cream; they make a nice piece of
goods. In my mind, anything that tastes well in our line sells well, no
matter if anyone else ever made the same piece of goods before or not.
CHOCOLATE-DIPPED CARAMELS.
It is not necessary to make chocolate caramels for dipping in
chocolate, as it is only a waste of chocolate. Make a plain vanilla
caramel, and when they are coated the coating itself will be all the
chocolate flavor needed.
CARAMEL CREAMS.
Make a nice caramel and cook it a little lower than for a stand up
caramel, and when cold cut in size of caramels, and then cut them in
two again and dip in dipping cream. They make a nice center if cut in
two and not cooked too high.
COCOA DATE CHOCOLATES.
Open any amount of dates and take out the seeds, and then place in them
fresh grated cocoanut; close them up, and when ready dip in chocolate.
These goods are good eaters and sell well.
GINGER CHOCOLATES.
Cut up in fine pieces ½ pound of ginger and knead it in 6 pounds of
No. 1 dipping cream to a stiff paste, then roll them out in little
balls, and then flatten them out with the forefinger; when done dip in
chocolate.
OPERA CREAM DATES.
Open 5 pounds dates and remove the seeds; now make a small batch of
Opera Cream as per recipe for same, knead it well, flavor slightly with
vanilla, roll in small pieces, and fill dates and finish as ordinary
cream dates.
These goods must be made in small batches in hot weather, as Opera
Cream soon sours. You will find these goods much richer than the
ordinary cream dates.
SPICED BON BONS.
Try these, as they are extra fine and cannot be duplicated by others
unless you give up the recipe.
Take two five-cent packages of New England mince meat and 5 pounds of
No. 1 dipping cream and knead them together, adding XXXX sugar until
you get it to a stiff paste, then roll out in little balls size of a
marble, and dip them in No. 1 dipping cream.
SPICED CHOCOLATES.
Proceed as with spiced bon bons, dip them in dark chocolate and place a
pecan half on top of each.
When dipped this is a beautiful piece of goods and sells well wherever
I have made it.
GINGER SQUARES.
Make same as Clove Squares, only flavor with ginger, and when on slab
color a delicate yellow, and finish as Clove Squares.
CHOCOLATE BOSTON CHIPS.
Put in kettle
6 pounds sugar,
1 pound glucose,
Water to dissolve same.
Now get 1 pound of dark chocolate and melt it in front of table furnace
by placing it in an empty marshmallow box; when melted add XXXX sugar
and stir or knead it till quite a thick paste; now set to one side and
cook the above batch that you first prepared to 310°; pour off on slab,
prepare it for the hook and pull, then twist out the air and form it in
a flat piece on spinning table and lay the chocolate paste in center
and fold up quick, then flatten it out and see that the left end is
closed; now pull out one inch wide and thin as possible, and have your
helper crimp them, or leave them straight, or in curls, just as you
prefer.
COCOANUT CREAM CARAMELS.
Place in kettle
6 pounds sugar,
10 pounds glucose,
Water to dissolve same.
Cook to 236°; set off on barrel and stir in all the fine powdered
cocoanut it will stand, then pour it on slab over heavy oiled paper,
and spread it out to about one-half inch in thickness; place iron bars
around it, then melt 8 pounds of fondant, not too hot, and spread
one-half of it over the top of the batch; let set a moment, then turn
over the whole batch carefully and take off the paper, then place iron
bars around again and spread the balance as before; when cold cut in
small squares. Now cook 10 pounds of sugar, and water to dissolve same,
to 238°; set off and with the paddle stir it just so as to partly
grain it, then dip the squares in this one at a time and lay them in a
wire screen or coarse sieve; when dry they are ready for the store.
HONEY CHOCOLATES.
Place in kettle
10 pounds sugar,
7 pounds honey,
Water to dissolve same.
Cook to 244°; pour on a dampened slab, and when nearly cold pour on
the batch 2 pounds of ground pecans and cream in the usual way; now
melt the cream and add one-half glass of simple syrup and flavor with
extract of vanilla, and then run them in starch in prints in the shape
of patties; when cold dip them in dark coating of chocolate.
MARSHMALLOW FIGLETS.
Grind 5 pounds of figs, then take 2 pounds of marshmallows and mash
them up by tearing them apart, and knead them into the figs; add XXXX
sugar, and then pick them out and stack roll them up in balls size
of a marble; and then as you set them down press them flat with your
forefinger. When all is done lay them in XXXX sugar, and then pick them
out and stack them nicely in glass dish for show case.
These goods, cheap as they are to make, readily sell at forty cents per
pound, and are liked by all.
PLUM CHOCOLATES.
Take the stones out of two dozen good and ripe plums, and lay them
in a fine sieve and squeeze them through; now place the pulp in the
kettle and add 7 pounds of sugar and 1 pint of water; cook to 240° and
add quickly 2½ ounces of dissolved gelatin and stir and cook to 248°
or 250°; set off on barrel and run the batch into starch prints, oval
shape; when they set and are ready, dip in chocolate.
In winter when there are no plums, you can use any kind of can
preserves if you are unable to obtain plums.
CHOCOLATE FIGLETS.
Grind 5 pounds figs, and then add 2 pounds of fondant to it and knead
both well together; use XXXX sugar, and get it to a good stiff paste,
then flatten it out on the slab to about the thickness of caramels and
with a half inch tin lozenge cutter cut them out and dip in chocolate.
The above are also nice to dip in fondant, and look well made larger.
When dry cut in two so as to show the center.
SPUN SUGAR.
You may and you may not be able to make the above to look well the
first time you attempt it; but by practice, you will soon be able to
turn out quite a respectable batch. Cook any amount of sugar, and
water to dissolve it, to 276°, not above this, and see that you put
no more water in than is enough to dissolve the sugar, as boiling it
too long affects the color of the batch; use about one pint of water
to every 2 pounds of sugar; when the batch starts to boil cover the
kettle and let the steam wash the sides clean, then take off cover
and when the batch is cooked to 276° set kettle on a barrel; now have
ready two newspapers spread on the floor, and set a clean, empty sugar
barrel on the center of the paper and with a common egg whip, or four
or five kitchen forks tied together, dip into the batch and then swing
the forks or egg whip to and fro quickly as possible across the barrel;
continue this until the batch starts to darken; when at that point it
is unfit for use and must be added to what scraps you have; pick up the
spun sugar and form it as you wish.
MARSHMALLOW CHOCOLATE BRITTLE.
Take 4 pounds of fresh marshmallows and 2 pounds of dipping cream and
knead them together in front of the table furnace to a stiff paste; set
to one side, so as it will remain warm, and then place in kettle
7 pounds sugar,
2 pounds glucose,
Water to dissolve.
Cook to 310°; then add ½ pint of dark molasses, and stir and cook to
320° or 330°; pour on slab when partly cold, fold up and pull on hook,
then twist out the air and place it on the spinning table and shape
it in a piece about ten by fourteen inches, and place the marshmallow
cream in the center the length of outside piece and fold it up as for
stick; then flatten it all out and pull in one inch strips as wide and
a little thicker than Boston chips, and have helper run the caramel
cutter over it; when cold dip in dark, sweet chocolate.
FOREST SWEETS.
Place in kettle
5 pounds sugar,
2 pounds glucose,
Water to dissolve same.
Cook to 280° or 290°; then set kettle off on barrel and stir in all the
mixed shelled nuts you can possibly get in, then pour all in a coarse
sieve and let the drippings run through in a pan; now dump the batch on
a cold slab and with your fingers separate the nuts when cold; place
them in a long nickel pan for the store.
The nuts used are Brazils, almonds, walnuts, filberts and pecans.
OPERA CHOCOLATES.
Make a batch of Opera Cream and when done melt it as other fondant and
run in starch molds, such as a pointed common chocolate.
These goods, when well flavored with vanilla, are a leader.
SALT WATER SQUARES.
Place in kettle
5 pounds sugar,
2 pounds glucose,
Water to dissolve same.
Cook to 270°; then add ¼ pound of butter, a teaspoonful of salt, stir
and cook to 280°; pour on slab, spread it with palette knife as thin as
possible; mark them with a caramel cutter at once, and when cold break
them apart.
VANILLA MARSHMALLOWS.
First dissolve 15 ounces gelatin in 3 quarts of hot water and set it
to one side; now place in kettle 15 pounds glucose, no water; stir
and cook to a hard ball, or about 248°; then set it off on barrel and
add 15 pounds XXXX sugar, then pour in the batch, through a strainer,
the 3 quarts of gelatin water, then pour the whole lot together and
flavor vanilla; now place in your marshmallow beater and beat until the
batch is good and stiff; pour it on slab; see that the slab is heavily
sprinkled with XXXX sugar, then with a palette knife spread it even
and sprinkle XXXX sugar over the top; let stand four or five hours,
then cut in squares size of all marshmallows; in cutting don’t draw the
knife, but press down and cut; have iron bars on slab before pouring
batch.
After you make the above you will never begrudge the money paid me for
this book.
ALMOND CARAMELS.
Roast 5 pounds large almonds and set them to one side; then stick into
the end of each one the point of a good, sharp toothpick; the round
Chinese toothpicks are the best; when this is done cook a small batch
of caramel; when done, set the kettle off on a barrel and dip each one
of the roast almonds in it, then stick the end of the toothpick in the
hole of a fine sieve that must be turned upside down near your work;
continue this until all is finished, and when the caramel gets cold
pull out the toothpick and you will find it ready for use and a piece
of goods fine enough for the best retail stores. Don’t let toothpick
run through sieve; place it in sieve on an angle so that the caramel
won’t touch anything; then it is impossible to tell how they were
dipped.
In making a nice batch of Peanut Bar, it is best to blanch or husk the
peanuts. My way of doing this is to cook a batch of peanuts as for
Salted Peanuts, but omit the salt; when cold pour them in a sieve and
with the hands rub them until the husks are loosened, then blow them
all off; put on a batch as for Peanut Bar, only omit the peanuts, and
when the batch is about 280° or 290° set it off on a barrel and stir in
the nuts; then pour on the slab, flatten out nicely between iron bars;
when cold cut in bars to suit.
BLANCHED ALMOND BAR.
Proceed as with Almond Bar No. 1, only pour in blanched almonds instead
of almonds with husks on, as it adds to the beauty of the goods and
they sell better.
ALMOND COCOANUT CREAM.
First blanch 2 pounds almonds and split them; now put in kettle
8 pounds sugar,
1 pound glucose,
2 pints water.
Cook to 244°; pour on the damp slab; let batch remain until cold, then
grate two cocoanuts and lay on the batch, and with a paddle cream them
as you would other fondant; when done place all in a kettle, warm it
over steam, and when quite thin add vanilla extract and pour on slab
between iron bars; when cold cut oblong shape with a lozenge cutter and
dip them as other bon bons, and place half an almond on each.
VIOLET CREAM WAFERS.
Place in bon bon kettle 3 or 4 pounds of No. 1 bon bon cream; melt
it as for patties, not too hot; color violet and flavor with floral
extract of violet, then pour all in a funnel and drop on wax paper,
size of a quarter; when dry turn them over and dry the bottom, and they
are ready for the store.
SOFT-CHEWING CHOCOLATE BUTTER-SCOTCH.
Place in kettle
7 pounds dark brown sugar,
3 pounds glucose,
½ pound butter,
2 ounces nucoa butter,
2 ounces cocoa butter,
Water to dissolve same.
Cook and stir to a good, hard ball, not to a crack, but to a hard ball
only; then set off and add ¼ pound of dark, bitter chocolate and stir
until well melted; then pour on slab between iron bars; when cold cut
in pieces one by three inches and wrap in wax paper.
These goods will not stick if not wrapped, but it is customary to
always wrap butter-scotch.
ORANGE CHERRY BON BONS.
Grate the rinds of two oranges; now get 4 pounds fondant and place it
on the table or slab, and with XXXX sugar knead it to a good, stiff
cream, so that you can roll it out in little balls the size of a
marble; then when all is rolled out put 3 or 4 pounds No. 1 fondant in
bon bon kettle and color it a delicate orange, and flavor very little
with one drop of oil of orange; then add the rinds of the two oranges;
melt the cream as for bon bon dipping, and dip the cream balls; place
on top of each one-half of a French cherry.
COCOANUT DATES.
Split 5 pounds dates and remove the seeds; then get 5 pounds fondant
and knead into it 1 pound of fresh grated cocoanut and roll out in
small pieces enough to fill the date, and close it up; now melt 4
pounds of bon bon cream in bon bon kettle and dip each date, and when
cold cut in two in the center, and in each piece place in the cream end
a small almond.
Don’t crystalize these goods, as they can be made fresh often and sell
better.
NUT BUTTER CRISP.
Place in kettle
7 pounds sugar,
3 pounds glucose,
Water to dissolve same.
Cook to 300°; then add 1 pint of dark molasses and ½ pound butter; stir
good to 320°; then set off and add quickly 6 pounds chopped almonds,
and pour on slab between iron bars; mark with caramel cutter; when cold
break apart in pieces to fit pans and break up where they are marked as
you sell them.
ROCK TAFFY.
Make half batch of Sponge Taffy, as per recipe given, and roll it in
one mass; set it to one side; now cook a full batch of Lemon Taffy
to 270°; pour on slab, then prepare it for the hook; pull good, then
flatten it out on the slab and lay the Sponge Taffy in the center and
wrap it with pulled batch; now place the batch before table furnace
and flatten it out; pull out in strips two inches wide, and have your
helper cut them four inches in length.
DAISY CHOCOLATES.
Cook 7 pounds sugar,
1 pound glucose,
Water to dissolve same, to 244°.
While cooking add 2 pounds fine powdered cocoanut and then pour on
dampened slab; then pour a few drops of violet color; also flavor with
extract of violet; when cold, cut; cream it in the usual way, then
prepare it as other cream and run it in starch prints in oblong shape,
and dip in chocolate.
TURKISH CREAM.
First dissolve 2 ounces albumen in 1 pint hot water; now place in kettle
6 pounds sugar,
2½ pounds glucose,
1 quart water,
2 ounces nucoa butter.
Cook to 254°; pour on slab, work with spatula until it begins to get
cloudy; then add the dissolved albumen, 2½ pounds shelled almonds and
1 ounce vanilla; put in tin box. Let it set a few hours, then cut in
squares or slices.
WAFER CHOCOLATES.
Melt 5 pounds of dipping cream in kettle; set off on a barrel and stir
in
3½ pounds Heide’s Almond Paste,
1 ounce ground bitter almonds,
2 pounds of cold dipping cream.
Dust the slab thick with XXXX sugar and pour the batch on it; when cold
flavor pistachio and work into it XXXX sugar to a stiff dough; roll
it out the thickness of mint wafers, and with lozenge cutter one inch
round cut them out and let them set until they form a crust and are
hard enough to handle; now get your chocolate ready for dipping, and as
you pour the chocolate in the pan or upon the slab add a little finely
chopped almond with it and mix it into the chocolate and then dip.
TURKISH CREAM NOUGAT.
Place in kettle
18 pounds sugar,
12 pounds glucose,
Water to dissolve same.
Cook to 255°; set off on barrel and with paddle stir it until it
becomes a good, heavy cream; now add the whites of 18 eggs well beaten,
and stir and beat until all is a good, stiff, heavy cream; then add
English walnuts, pecans, or almonds, and pour in pan or tray lined with
common manilla paper or wafer paper; when cold cut in bars to suit.
You can make the above vanilla, strawberry or chocolate flavors. They
are all nice and sell well.
APRICOT CENTER.
Take ten-pound can of apricots and run them through a colander or
fine sieve, then put all in a kettle and add 10 pounds sugar; cook
over a slow fire and stir until quite thick, so that when you raise
the paddle it won’t run off, but drop off in chunks; then set kettle
off on barrel and add 3 ounces of dissolved gelatin and run the batch
in starch in round, flat molds; let remain over night; use this for
dipping or crystalizing then.
When dipped in fondant and then cut in two, they make a showy piece of
goods.
GUM DROPS.
This recipe is intended only for retail confectioners, as large
manufacturers of candies do not, or would not, attempt to use this
formula in the manufacture of Gum Drops; nevertheless, it pays to make
them.
Soak 4 pounds of gelatin in 3 gallons of water a half hour; now take 30
pounds sugar, 8 pounds glucose, and add only 1 pint of water, and cook
to 240°; then add the gelatin batch and flavor vanilla or strawberry;
stir only one minute, and then set the kettle off on barrel; let it
stand a few minutes, then skim off the top and run in starch or any
style of molds you wish.
CREAM DATES.
Cut open 5 pounds of dates, remove the seeds, then fill it with
fondant; form them in original shape and lay them in granulated sugar;
sift off the sugar and they are ready for use. You can make them
vanilla, strawberry or chocolate by coloring and flavoring the fondant
before filling the dates.
CREAM ALMOND DATES.
Proceed as with above, only when you have placed the fondant in the
date put a blanched almond in the fondant, so it will show.
WOODLAND CREAM DATES.
Open 5 pounds dates and remove the seeds, then grind 2 pounds hickory
nuts or pecan meats and stuff the dates and close them, then dip them
in fondant; use the smallest dates you can. Also dip the above goods in
chocolate. They are nice and sell well.
COCOANUT BALLS, SANDED.
Place in kettle
3 pounds glucose,
1 pound sugar.
Stir and cook to 246°; set off on barrel, and stir in all the short
strip cocoanut it will stand, then pour in all on the slab and pick up
little pieces and form them in little balls the size of a marble and
lay them in granulated sugar; sift off the sugar and they are ready for
the store.
These goods are also nice dipped in chocolate or fondant.
ICE CREAM CENTERS FOR CHOCOLATES.
A Delicious Piece of Goods.
Make a batch of Vanilla Marshmallow No. 1, and when all beat up in your
beater set one side, then put 50 pounds fondant cream in a kettle and
set it over another kettle half full of water; set it over the furnace
and stir and cook until the cream is melted and quite hot; then add it
to the marshmallow batch and stir good until all is well mixed; then
pour it in funnel and run it in starch any shape to suit.
You can color and flavor the above to suit your taste. If the batch is
too large for you, divide or quarter it.
PIGNOLIA CHOCOLATES.
Roast 2 pounds of pignolia nuts and chop them up fine; now get 5 pounds
dipping cream, and with XXXX sugar work into the cream the nuts and ¼
pound of Heide’s Almond Paste, and flavor strong with vanilla extract;
work all into stiff paste and form them in shape and size of pecans;
now chop up 2 or 3 pounds of raw pignolia nuts and dip the creams in
chocolate and then roll them in the chopped nuts.
QUEEN CHOCOLATES.
Cook a batch of Maple Fugies and grain them as per fugie recipe, then
pour them in one pile on the slab and add 3 pounds fondant, and with
XXXX sugar knead it all up to a stiff dough; then with the hands roll
out oblong pieces about twice the size of a pecan; when done dip them
in chocolate.
These goods are fine eating.
PINEAPPLE JELLY CHOCOLATES.
Cook 8 pounds sugar and water to dissolve same, to 254°; then add 2
quart cans of grated pineapple and stir until it begins to thick and
jellies on the side of the kettle; then set off on barrel and add 3
ounces of dissolved gelatin; now line four taffy pans with heavy oil
paper and pour into them the batch about half an inch in thickness to
the pan; dust the top with XXXX sugar; let set a day and a night then
turn out and cut them the size of caramels and dip in chocolate.
PIPE STEM BON BONS.
These goods are new and fine, and are delicious eating. Get a 5-pound
box of Chase’s Pipe Stem Lozenges, assorted flavors, then roll some
pieces of fondant around each piece; when done dip them as you would
all bon bons, and when through cut in two in the center so as to let
the lozenge be seen on each end.
CLEVELAND’S CHOICE.
Make a batch of Opera Cream; when done roll with the hands pieces about
the size of a caramel, only round, and dip in chocolate.
Don’t make too many ahead in hot weather, as they become rancid in
about ten days.
CHERRY CREAMS.
Place in kettle
8 pounds sugar,
1½ pounds glucose,
Water to dissolve same,
1 pint cream.
Cook to 238°; set off, and color a delicate pink and flavor highly with
wild cherry; now add 1 pound of French cherries finely chopped, and
with the paddle stir it against the sides of the kettle until it starts
to grain; as soon as you discover the least particle of grain pour it
out on slab between iron bars, the thickness of caramels; when cold
mark as caramels; place in taffy pans and break apart as sold.
APPLES ON A STICK.
This is a Winner For Children.
Get any amount of small apples and stick in each one at the top, where
stem is, a small wooden skewer, such as butchers use to pin roasts
with; now cook a batch of molasses taffy to 280°; set off on barrel and
dip the apple in so as to cover it completely; let drip off and stand
them on the slab until cold.
PEACH CHOCOLATES.
Squeeze peaches through a sieve until you have ½ gallon of the pulp,
then add to it 4½ pounds of sugar and 1 pound of glucose, a little
water, and 2 ounces of dissolved gelatin; place all in kettle and
cook to 244°; set off on barrel and stir in 1 pound of fresh grated
cocoanut; pour in taffy pans lined with manilla paper; let remain over
night, turn out and tear off paper, cut in small oblong pieces and dip
in chocolate.
PEAR BON BONS.
Squeeze through a sieve any amount of ripe pears; place them in a
measure, and to each quart add 2½ pounds sugar and 1 pound glucose; add
just a little water, and cook to 244°; set kettle on barrel and run off
quick as possible in starch prints, small pattern, and sift starch over
them; let remain ten or twelve hours, then take out and dip in fondant
No. 1, and flavor and color to suit.
FIG GLACES.
Place in kettle
4 pounds sugar,
1 pound glucose,
Water to dissolve same.
Cook to 320°; pour on slab; when enough to handle place in front of
your table furnace; proceed same as in pulling out buttercups, only in
marking them use your caramel marker instead of a buttercup cutter and
cut them just the length of two buttercups.
KLONDIKE NUGGETS.
Melt about 5 pounds sweet chocolate, then mix in about 5 pounds chopped
nuts; then drop them in small, irregular lumps about the size of a
walnut; when dry wrap each one in gold foil (which can be obtained of
any of the supply houses advertised in this book).
These goods should sell at the rate of 60 cents per pound.
MAPLE CREAMS.
Place in kettle
10 pounds maple sugar,
3 pounds glucose,
1 pound butter,
4 pounds powdered cocoanut,
Water to dissolve batch.
Cook to 238°; and set off and with vanilla and add 1½ pounds No. 1
fondant; stir it well until fondant is dissolved, then pour in taffy
pans lined with manilla paper; let stand one day and turn out; take
paper off and cut in squares size of caramels, and crystalize if you
wish.
MAPLE FIG BON BONS OR CHOCOLATES.
Place in kettle
3 pounds sugar,
2 grated fresh cocoanuts,
2 pounds ground figs,
Water to dissolve the batch.
Cook to 238°; set off on barrel and add 1½ pounds maple fondant; stir
until fondant dissolves, then pour in pans lined with manilla paper;
let remain until it sets or gets hard; turn out, take off paper and cut
as caramels and dip in No. 1 fondant, or in chocolate.
COCOANUT CAKES.
This is strictly for the retail trade, and I find this recipe better
than the one where the batch is grained in the kettle.
Place in kettle 2 gallons of water and set it on the fire; now put a
dishpan over it and place in it 5 pounds fondant and stir until all the
fondant is well melted, then add two fresh grated cocoanuts and stir
good until well mixed, then set kettle and all near the slab, set a
glass of water on slab, and now dip a teaspoon in the water, then dip
out a teaspoonful of the mixture and with the thumb slide it off of the
spoon on the dry slab and with the point of your spoon form it round.
You can flavor the above vanilla, chocolate, rose or strawberry.
CREAM CHOCOLATE SQUARES.
Place in kettle
10 pounds sugar,
1½ pounds glucose,
Water to dissolve same.
Cook to 236°; pour on dampened slab, and pour over it 1 pound dark,
melted chocolate; let remain until cold, then cream it in the usual way
and put away in bucket or crock; now melt the batch over the steam or
very slow fire and add ¼ pound butter; when batch is quite hot pour it
in pans lined with oiled paper; let remain until goods are cold, then
turn out, take off the paper, and cut the size of caramels; place in
pans and crystalize.
These goods are also nice dipped in chocolate.
A CHEAP AND GOOD COCOANUT JAP.
Place in a kettle
10 pounds glucose,
2 pounds sugar,
1 quart water.
Cook to 238°; set it off on barrel; now take a large wooden bowl, or
if you have none use a small sized washtub, and pour into it a pail of
water, then empty it out at once; this is done just to make the tub
damp; now place in the tub about 20 pounds fine powdered cocoanut, and
as your helper pours over it a dipperful of the batch just cooked, you
stir it in good with a paddle; continue this until you cannot possibly
stir in another pound, then pour it out on a slab and flatten it out
the height of your bars with a rolling-pin; let set one hour, and cut
to suit.
Another way to finish this is to flatten out two-thirds of the batch,
then color the other third a light pink and flatten it out over half
of the other batch then cut the third not covered and lay it over the
red, and when this is cut in slices it will leave the red center.
After cutting Jap lay it in granulated sugar; then sift or shake off
the sugar and place in boxes or pans.
COCOANUT LOVE SQUARES.
Vanilla.
Place in kettle
4 pounds sugar,
1 pound glucose,
Water to dissolve same.
Cook to 240°; then set the kettle on barrel; now flavor vanilla and
add 2 pounds macaroon cocoanut and stir it until it starts to grain
the batch, then pour off quickly on the slab and with a palette knife
spread it as thin as possible; let remain ten minutes, then mark and
cut as caramels.
COCOANUT LOVE SQUARES.
Strawberry.
Proceed as with above, only when the batch is cooked color pink and
flavor strawberry, then add cocoanut; finish same as vanilla.
COCOANUT LOVE SQUARES.
Chocolate.
Proceed as with vanilla, only add ¼ pound dark chocolate when batch is
cooked, and finish same as vanilla.
ALMOND PASTE DATES.
Open 5 pounds of dates, remove the seeds and lay the dates open flat
ready for use; now take
3 pounds No. 1 dipping cream,
2 pounds almond paste,
1 pound English walnut pieces,
and knead it to stiff paste by using XXXX sugar; pick up little pieces
of this paste and lay in each date and close the date so as the cream
can be seen on one side; throw them in granulated sugar; sift off the
sugar, and they are ready for the store.
The above dates can also be dipped in No. 1 fondant and then cut in two
pieces, or dipped in chocolate and left whole; they eat well either way.
BURNT SUGAR OR CARAMEL COLOR.
Take any old saucepan and place in it 2 pounds sugar; now place it over
the fire, and when it starts to dissolve and smoke stir it with a spoon
or stick until all is a mass of black, melted and burnt sugar; set it
on the table and add and stir in a little water; don’t get it too thin;
and when cold pour in bottle for use.
You can omit the water if you wish and thin it with glucose and form a
paste; but as you have very little use for it the water is good enough
for retail shops.
PIGNOLIA CHOCOLATES OR BON BONS.
Proceed as with Peach Chocolates, only use roasted pignolia nuts
instead of cocoanut, and cut in small squares and dip in fondant or
chocolate.
MAPLE FONDANT.
Place in kettle
15 pounds maple sugar,
2 pounds glucose,
Water to dissolve same.
Cook to 238°; pour on dampened slab. When cold cream it in the usual
way, and use the cream for outside dipping or bon bons, or to make
maple patties or wafers.
JIM CROW CHOCOLATES.
Run in starch, oblong shape, 10 pounds fondant well flavored with
vanilla; then prepare 3 pounds chocolate, and when it is ready cut up
fine 1 pound of roasted almonds and stir them in the chocolate as you
use it and dip the centers.
This makes a nice outside coating if the nuts are chopped fine.
ROAST ALMOND CHOCOLATES.
Chop very coarse 5 pounds of roasted almonds, and dip them in
chocolate, by mixing all the nuts you can possibly stir in the
chocolate, and then with the fingers pick out a little at a time and
place on wax paper in size and shape of a pecan nut.
TO COOK SUGAR FOR CRYSTALIZING.
This all depends on how heavy a crystal you wish; and as there are no
two candy makers who work alike it will lay with you whether you like a
light crystal or a heavy one.
Place any amount of sugar you wish in kettle, and add plenty of water
to dissolve it; see that sides of kettle are clean, and cook by a syrup
gauge to 33½° for light, 34 or 35½° for heavy crystal.
Let crystal remain in the same kettle it is cooked in; don’t disturb it
until you wish to pour it over the goods you wish to crystalize, which
is cooked, before it is ready to use.
Experience alone will teach you on this point; nevertheless, if you
follow the above advice you will be able to crystalize goods in a
respectable manner.
UNCOOKED MARSHMALLOWS.
30 pounds sugar,
15 pounds glucose,
1½ gallons water,
2½ pounds gelatin.
First dissolve the gelatin in 1½ gallons water; put it and glucose
in kettle, then add the sugar, then the water, then flavor vanilla,
and beat the whole lot good and stiff with marshmallow beater; when
done finish as other marshmallows on slab, with XXXX sugar on top and
bottom.
ANOTHER GOOD, RELIABLE MARSHMALLOW RECIPE.
First dissolve 3½ pounds gelatin in 2 gallons of warm water; set one
side; now put in the kettle
40 pounds sugar,
20 pounds glucose.
Add the gelatin water; strain first; stir and cook to a good, firm
ball, say 248°; set off on barrel, after you have beaten it up good
and stiff; now place it in your marshmallow beater and beat until it
gets very stiff, then flavor and pour in rubber bag and drop on manilla
paper in round cake shape, or lady finger shape, or any shape to suit
your taste; let stand until they set good, then turn the paper over and
dampen it with a damp cloth or sponge; peel off the paper.
You can, if you wish, immediately after these goods are dropped,
sprinkle on them small nuts or small raisins, or in fact anything you
think nice.
No. 1. COCOANUT CREAM ROLLS.
Vanilla.
Take 5 pounds fondant and work in all the fine, fresh grated cocoanut
it will stand, then flavor it strong with vanilla and form into rolls
about one inch thick and four inches long; when done dip in chocolate
and roll in long strip cocoanut; when dry cut in two on an angle. These
goods look well and sell well.
ROSE TABLETS.
Place in kettle
6 pounds sugar,
1 pound glucose,
Water to dissolve same.
Cook to 290° or 300°; pour on slab; when cold fold it up and cut
off one-third of it and color it a deep red; now add to the other
two-thirds nearly 1 ounce of tartaric acid, a few drops of oil of
lemon; flavor highly with rose, knead it well and pull on hook nice and
white; form it in a round piece, then flatten out the red piece and
wrap it around the white and run it through tablet rollers or in drops.
COFFEE DROPS.
Place in kettle
8 pounds sugar,
2 pounds glucose,
1 pint cream,
1 quart water.
Cook to 250°; set off on barrel and color dark with burnt sugar, then
flavor strong with extract of coffee and pour on slab; when cool knead
it good and form it in shape and run it through a lemon drop roller,
and then pour them in XXXX sugar and sift off the sugar and place them
in pans for the store.
SUGARED POP CORN.
White.
Pop a lot of corn and set it one side; now put about 5 pounds of sugar
in the kettle, with water to dissolve same, and cook to 238°; then set
off and pour in all the corn you can stir without spilling out any with
the paddle; stir all good, and while doing so have your helper sprinkle
over it 1 pound more of dry sugar, and this will make more of a crystal
on the corn; stir until it is well grained.
SUGAR POP CORN.
Red.
Proceed as with above, only after the batch is off color it a light red
before you add the corn.
No. 1. CHOCOLATE NOUGAT CUP CAKES.
Make a batch of French Nougat No. 1, and instead of pouring it in
boxes, pour it on the slab in one pile; now, with the hands take out
pieces and roll them in balls, then flatten them out until they are the
size of the bottom of a teacup and about the size of a biscuit, then
coat them in chocolate and lay them in a box filled with ground almonds
and cover them all up; cut, when dry, in four pieces.
These goods eat and look well and are new.
No. 2. COCOANUT NOUGAT CUP CAKES.
Proceed as with No. 1, only when you have dipped them in chocolate
roll them in strip cocoanut; when cold cut as No. 1; you can color the
nougat to suit.
These goods show fine and sell well.
POP CORN FLAKE.
Place in kettle
4 pounds light yellow sugar,
½ pound glucose,
1 pint molasses.
Cook to 290°; take off the fire and let set about half a minute, then
stir into the batch about half a tablespoonful of soda and whatever
amount of fresh pop corn you wish; then pour on well greased slab, and
cut into large sheets.
BUTTER CREAM.
Place in kettle
16 pounds sugar,
10 pounds glucose,
4 pounds caramel paste,
Water to dissolve,
1 pound butter.
Cook to 240°; set off fire and stir in 10 pounds fondant; stir until
fondant is all melted, then run them in starch any shape you wish to;
the smaller the mold the better.
CRYSTALIZED ALMONDS.
Blanch 5 pounds Jordan almonds, set them one side until perfectly dry,
then place them in a deep pan and crystalize them; cook this crystal to
35°.
CRYSTALIZED RAISINS.
For Topping Off Nice Boxes of Candy.
Open raisins and take the seeds out, and in their place stuff fondant;
leave them on the stems; when you have prepared the amount you wish,
place them in deep pans and crystalize them.
These goods are original and look fine.
Cook this crystal to 35½°.
In dipping French cherries in chocolate, it is policy to dip them in
fondant first, as then after they are dipped in chocolate the acid
won’t eat through and cause the chocolate to become sticky.
MAPLE NOUGAT.
Place in kettle
6 pounds maple sugar,
4 pounds glucose,
Water to dissolve same.
Cook to 250°; set off on barrel, and then beat the whites of 16 eggs;
when done add them to the batch and stir and beat until the mass is
good and thick and hard to stir; then add 4 pounds of almonds or
pecans, stir them all through, and with an iron spoon dip out the batch
and place it in a box lined with wafer sheets and place a wafer sheet
on top after batch is poured.
CHOCOLATE BUTTER-SCOTCH.
Place in kettle
10 pounds dark brown sugar,
5 pounds glucose,
Water to dissolve same.
Now place it on the fire and add
2 ounces cocoa butter,
2 ounces nucoa butter,
½ pound dark chocolate,
1 pound butter.
Stir and cook to a hard ball, not a crack; then pour on slab, between
iron bars; when cold, cut and wrap in wax paper.
MAPLE BUTTER-SCOTCH.
Proceed as with Chocolate Butter-Scotch, only use maple sugar instead
and omit the chocolate; finish as the above.
MOLASSES PEPPERMINT CHIPS.
Place in kettle
1 gallon dark molasses,
½ pound butter,
2 pounds sugar.
Cook to 270°; stir all the time while cooking; pour on slab, fold up
edges and form in shape to pull on hook; while pulling flavor with oil
of peppermint; pull until the batch has a golden color; twist out the
air and form it in a flat piece, in front of table furnace, and pull
out as Boston chips.
ORANGE COCOANUT CREAM.
Cook 7 pounds sugar,
½ pound glucose,
Water to dissolve same to 246°.
Pour off on a dampened slab, then pour over it the gratings of one
cocoanut, also the grated rinds of two oranges, and flavor with a
little oil of orange; when cold cream it in the usual way; let it stand
for one hour, then place all in a kettle and melt it over another
kettle with hot water in, so as the steam will melt it slowly; stir all
the time and color it orange; when melted pour it in taffy pans lined
with manilla paper; when cold cut in bars to sell at five cents each,
and wrap in wax paper tied with fancy string or ribbon.
ROSE COCOANUT CREAM.
Proceed as with orange, only flavor with oil of rose and color pink;
finish same as orange.
MARSHMALLOW PECAN CHOCOLATES.
Cut any amount of marshmallows in two with a pair of shears, then place
a pecan half on the side just cut, so as it will stick; when ready dip
in chocolate.
You can also dip the above in fondant; they are nice eating. You can
also use split almonds or English walnut halves, instead of pecans;
they are all good.
LEMON COCOANUT CREAM.
Proceed as with rose, only flavor with good extract of lemon and color
yellow.
CREAM TAFFY.
Place in kettle
10 pounds sugar,
1 pound glucose,
Water to dissolve same.
Cook to 260°; then add 1 quart of cream; stir and cook to 270°; pour on
slab; when cool enough pull on hook until it gets nice and spongy, then
flatten it out on table and pull it out in strips about three inches
wide and cut in five-cent bars; wrap in wax paper; tie up each piece
with baby ribbon. This candy will grain soft and is delicious eating;
flavor while pulling, rose, vanilla or chocolate.
You can, if you wish, pull out the above in flat sticks one inch wide
and six inches long, and put them up in one-pound boxes, assorted
flavors and colors.
FIG PASTE CHOCOLATES.
Take 2 pounds of fig paste and 4 pounds of fondant and knead them
together good and stiff; then form little balls out of them, the size
of a marble, flatten them out with your finger as you lay them in
chocolate.
This center is fine and a great deal better eating than anything run in
starch.
You can also dip the above in No. 1 fondant.
CHOCOLATE ALMOND CLUSTERS.
Roast 5 pounds of almonds; when cold get chocolate ready for dipping;
take 1 pound of the almonds and place them in a taffy pan, then pour
over them chocolate enough to cover them, and then pick up six or eight
at a time and lay them in one heap on wax paper; continue this until
finished; then when they are dry cut in two in the center. The nuts
will then show and they make a nice piece of goods to top off a box.
VIOLET CHOCOLATES.
Melt any amount of No. 1 fondant over a very slow fire and stir good;
when dissolved set it off on a barrel and color a delicate color of
violet, then flavor violet and add 2 pounds glucose to every 10 pound
of fondant you have melted; stir in the glucose good, and run in small
oval starch prints; when they are ready to dip, dip them in dark
chocolate and sprinkle on each a little crushed violet.
MAPLE CREAM WALNUTS.
Dip English walnut halves in No. 1 fondant and have the fondant quite
thin by heating a little more than you would for nice dipping; then
after you are done, dip them in maple fondant. This makes a nice
combination and eats well.
If you use small walnut halves the above goods are also nice dipped in
chocolate.
PISTACHIO BON BONS.
Melt 10 pounds No. 1 fondant in kettle over steam and add to it ½ pound
pistachio nuts, chopped up very fine, color a light green, and flavor
with pistachio, then add 1 pound glucose; now run them in starch prints
in small-sized shapes; when they set and are ready to dip, dip them in
No. 1 fondant and place half a pistachio nut on top of each; let the
outside dipping cream remain white.
FILBERT BON BONS.
Chop up 2 pounds roasted filberts, after the husks have been blown
off; knead them into No. 1 fondant with XXXX sugar to a stiff paste.
Then roll them out in balls the size of marbles, dip in No. 1 fondant
and place on top of each half a filbert; flavor the dipping cream with
vanilla.
The above are also nice dipped in chocolate.
BUTTERNUT CREAMS.
Use black walnuts.
Chop up fine 2 pounds black walnut meats; first see that there are no
shells among them; now melt in bon bon kettle 6 pounds No. 1 fondant,
and when melted add the nuts; stir, and then with a teaspoon dish out
½ teaspoonful at a time and with the thumb slide them off on the slab;
when done crystalize them.
You can also dip the above in chocolate instead of crystalizing them,
and they make a good, rich center.
ICES FOR CRYSTALIZING.
Take 12 pounds No. 1 fondant and cut it in three parts of 4 pounds
each; now flavor one vanilla, one strawberry and color pink; the other
knead in a little dark chocolate, then work each piece into a stiff
cream by adding XXXX sugar; now roll out each piece to about eighteen
inches in length and set them together, then roll them round; cut up in
four pieces so as to handle easily, and roll them until you get a long
strip which is about as thick, or a little thicker, than stick candy;
now cut them in small pieces and set them side by side on the bottom of
a taffy pan; let them remain until a crust forms, so as to handle them,
then crystalize them in a syrup cooked to 33½°.
You can also make the above each color separate and cut them in flat or
square pieces, or you can work chopped nuts in them, or you can make
a batch with bottom cream; then have a layer of apricot jelly, then a
layer of cream on top.
These goods are nice for adding to mixed candy, and if you have good
taste you can make a dozen different patterns; some round, some square,
some diamond shape, etc.
SPICED DATES.
Cut open 5 pounds dates and remove the seeds; now take 3 pounds of
fondant and mix into it a five-cent package of New England mince meat;
knead it well to a stiff paste by adding XXXX sugar; now roll out in
little pieces the size of a marble and fill each date, and let the
open end show the cream as in common cream dates, then sand them in
granulated sugar.
The above goods can also be dipped in fondant or chocolate, and are a
fine piece of goods.
In dipping bon bons, you can sometimes use glycerine, by pouring a
little of it in the cream; it has a tendency to keep the bon bons a
little softer, and they will not become hard and dry as soon as without
the above.
HONEY NOUGAT.
Cook ½ gallon of strained honey and 4 pounds of XXXX sugar to a hard
ball, over a slow fire, then add and stir the whites of 12 eggs, well
beaten before adding them, then cook to a thin crack and set off on
barrel and add any amount of almonds to suit; pour in box lined with
wafer paper; cover top also with wafer paper; let remain until cold;
cut with a sharp knife.
OPERA CHERRY BON BONS.
Make a batch of Opera Cream, and then roll out pieces size of a marble
and press a French cherry into each piece; dip them in No. 1 fondant
and flavor the fondant a very little with wild cherry, and color it a
delicate pink.
FILBERT BRITTLE.
Cook 4 pounds sugar,
1 pound glucose,
1 pint water, to 250°; then add a tablespoonful of butter and about
the same of black strap molasses; stir and cook to 289°; set off on a
barrel; pour into it 1½ pounds of ground filberts; pour on the slab,
and with a palette knife spread it out as thin as you possibly can, the
thinner the better; turn batch over, and when cold break up and place
in pans.
BRITTLE CANDIES.
This class of candies are leading the bar goods, as they are more
delicate and are not so hard on the teeth, and by making black walnut,
Brazil nut, hickory nut, pecan and almond brittle the same as you would
filbert brittle, you will find a ready sale for them, if made in small
batches and fresh daily.
BUTTERCUPS.
8 pounds sugar,
1 pound glucose,
Water to dissolve same.
Cook to 320°; pour on slab; when cold enough pull on hook and flavor to
suit; twist the air out and flatten it out on the spinning table, and
place the center in it and close the ends, form it in a round piece as
for stick candy and pull it out as stick and cut with buttercup cutter,
or run caramel cutter over it. While you are working on the above
batch have your helper get the center ready, so as when you take it
from hook it is ready for you; make the center of warm No. 1 fondant,
by placing the fondant in front of table furnace and adding a little
XXXX sugar in it; get it good and warm, as a cold center will cause the
outside to crack when pulling or cutting.
You can cook 2 pounds of glucose just to a boil, then set off on a
barrel, stir in ground nuts of any kind or ground figs to a stiff
paste. This is a good center and quickly made.
Every candy maker has his own way of making centers for buttercups, but
I find the above good enough, as they sell as good as any I know of. In
fact, buttercups and Boston chips are back numbers and out of date in
most parts of the country.
In making buttercups practice alone will teach you, as there are so
many kinds of centers, and outside wrappers, some with stripes, some
plain white; also others colored pink, violet, green; some with outside
not pulled, but clear; so you will find out that experience alone will
teach you to make a nice line of the above goods.
CINNAMON BON BONS.
Take 4 pounds of No. 1 fondant and knead into it ½ teaspoonful of
ground cinnamon, then pick up little pieces and roll them out the
size of marbles; when done dip them in No. 1 fondant and have helper
sprinkle on each bon bon just a little cinnamon as you dip them.
GINGER DROPS.
Place in kettle
8 pounds sugar,
2 pounds glucose,
Water to dissolve same.
Cook to 230°; pour on slab; pour on batch ½ ounce of tartaric acid
and ½ ounce of extract of ginger; knead the batch good till all is
well worked in, then form it in shape and run through small lemon drop
rollers.
In running cream in starch prints for bon bons or chocolates, you will
find by adding a few drops of acetic acid to the cream just before
filling the impressions that it will have a tendency to make the
centers softer.
MAPLE WALNUT CHOCOLATES.
Dip any amount of English walnut halves in maple fondant, then dip them
in chocolate.
This is a good combination and sells well.
NUT SQUARES.
Using almonds, pecans, filberts, English walnuts and Brazil nuts as per
this recipe:
Place in kettle
5 pounds sugar,
1 pound glucose,
Water to dissolve same.
Cook to 270°; add tablespoonful of butter and 2 pounds of either of the
above nuts, chopped coarse; stir and cook to 290°; pour on slab between
iron bars and mark with caramel cutter; when cold break them up and
place in long nickel pans.
CHOCOLATE BUTTER SNAPS.
Make a batch of butter-scotch as per recipe given, only omit the lemon
extract, and cook the batch to 280°; then pour it on slab and knead
it well; place it in front of table furnace and flatten it out, and
pull in ½ inch strips length of table, and have helper run the caramel
cutter over it; when cold break apart and dip in dark chocolate.
COCOA MAPLE CREAM.
Place in kettle
5 pounds maple sugar,
1 pound light brown sugar,
2 pounds glucose,
Water to dissolve same.
Cook to 248°; set off and add
4 fresh grated cocoanuts,
1 ounce cocoa butter,
1 pound maple fondant.
Stir all until fondant is well melted, and the batch looks thick and
creamy, then pour on slab between bars; when cold, mark with caramel
cutter and break or cut as caramels.
The above are nice dipped in fondant or chocolate.
BRAZIL CREAMS.
Select small Brazil nuts, and dip them in No. 1 fondant; flavor vanilla.
These goods eat well and are easily made.
Dip some in fondant and color the fondant a light pink and flavor
strawberry.
MAPLE COCOA CHOCOLATES.
Place in kettle
3 pounds maple sugar,
4 pounds glucose,
1 pint water.
Cook to 230°; then pour in 7 pounds of fine grated cocoanut and stir
and cook to a good soft ball; pour on slab in one pile, and form little
balls out of it about the size of marbles; when cold dip them in
chocolate.
You can also dip the above in maple fondant; they are nice eating and
sell well.
By making batch of nougat, such as maple nougat, using dark brown
sugar, you will find you will have a fine piece of goods, and one hard
to imitate by others, as the above sugar gives it a rich and peculiar
flavor.
STICK CANDY.
10 pounds sugar,
2 pounds glucose,
Water to dissolve same.
Cook to 310°; pour on slab; fold up at once, and cut off about 1 pound
and color it a dark red; set it where it will keep warm; now pull the
large piece good and white, and flavor peppermint while pulling; twist
air out and then flatten it out on the spinning table and form it in a
square piece; now roll out the red piece and cut it into four pieces,
flatten one of them wide, and place it on the white batch the length
of it, then place the other three pieces on as the first, in different
places, and then form the whole batch round; then take one end of it
and raise it up and pull up till you get it in shape of a long-necked
bottle, then lay batch down and pull out in stick size the length of
the table; have your helper twist one end while you help him on the
other; when done, keep rolling the sticks until cold, or they will
flatten on one side; cut with shears or stick candy chopper.
LEMON STICK.
Cook batch as for peppermint, only color the one pound yellow and pull
it on hook, and knead into the main piece 1½ ounces of tartaric acid,
and leave it clear; form it as for peppermint and top off with lemon
stripes, and finish as the peppermint batch.
In making stick candy canes, cut off the lengths you want on an angle,
and see that one end is a little smaller than the other; have helper
roll them until he sees they are getting cold, if he bends them too
soon the canes look flat and it affects the sale of them.
HOREHOUND STICK.
Proceed as for horehound squares, only run the caramel cutter over
the batch one way, then with a large batch knife mark the lengths by
pressing with the knife; when cold take hold at the end, and they break
much easier.
LEMON CUTS.
Place in kettle
4 pounds sugar,
4 pounds glucose,
3 pounds butter.
Cook to 252°; pour on slab, and add the grated rinds of 8 lemons and 10
drops acetic acid; roll in bunch; let stand in front of table furnace.
Now place in kettle
8 pounds sugar,
1 quart water,
1 teaspoonful cream of tartar.
Cook to 330°; pour on slab; when cool color light yellow and pull on
hook; now wrap this around the first batch and pull out the same as
buttercups, cutting them with your buttercup cutter. This is a very
fine eating piece, and you will find after your first batch it is a
trade winner.
CREAM NUT SQUARES.
Place in kettle
5 pounds sugar,
1 pound glucose.
Cook to 236°; then set off of fire and add 5 pounds dipping fondant.
When thoroughly dissolved stir in 2½ pounds hickory nut meats; flavor
with vanilla; pour in box or tray lined with wafer paper. When cold cut
in squares and crystalize them.
These goods can be made in strawberry, chocolate or pistachio, using
any kind of nut meats, and coloring pink, chocolate and green.
CHOCOLATE STRINGS.
First melt 1 pound sweet chocolate; then stir in XXXX sugar until
stiff; now place in kettle
5 pounds sugar,
¼ teaspoonful cream of tartar.
Cook to 330°; pour on slab; color any color desired. When cool pull on
hook, then use as wrapper to first batch and pull out like buttercups,
only about half the size of lead pencil. Cut with caramel cutter.
APRICOT BON BONS.
Run 5 pounds apricot through a fine sieve, add 5 pounds granulated
sugar and 1 pound glucose; cook to a jelly (try in cold water to find
out when it has jellied); then add a few drops of bitter almond
and run in starch; let stand until next day, then dip in fondant or
chocolate; or, you can crystalize them.
DEGREES OF COOKING.
The trade uses different terms for the degrees of cooking. I give the
following:
On the Syrup Gauge.
Light crystal 33½°
Heavy crystal 34½°
On the Thermometer.
Crystal syrup 220°
Soft ball 238°
Medium ball 240°
Stiff ball 244°
Hard ball 250°
Light crack 264°
Medium crack 272°
Hard crack 290°
Extra hard crack 330°
Caramel 360°
COCOANUT TEA BISCUITS.
Place in kettle
4 pounds sugar,
4 pounds glucose,
Enough water to dissolve.
Now add 10 fresh grated cocoanuts; stir constantly until cooked
to medium ball, or 240°; pour on slab; spread out and roll with
rolling-pin; cut out with biscuit cutter, place in hot oven on double
baking tins until top is brown.
LOZENGES.
Lozenges can be made in the following flavors by simply changing color
and flavor:
Peppermint,
Wintergreen,
Musk,
Clove,
Cinnamon,
Sassafras.
First place 6 ounces of well cleaned gum tragacanth in a porcelain
bowl, with 4 pints of water and 1½ ounces of gelatin. Let this soak
half a day; add 2 pounds glucose; mix thoroughly, then force it through
a fine cloth onto your marble; add XXXX sugar well sifted and work
into a good stiff dough, then roll out with rolling-pin and cut out
with regular lozenge cutter; then sprinkle a little starch on them,
afterwards blowing it off with bellows.
CREAM PECAN BAR.
Place in kettle
5 pounds granulated sugar,
1 pounds glucose,
1 pint water,
1 ounce Jap gelatin, soaked for 4 hours in cold water.
Cook to 236°; set off of the fire and stir in 4 pounds of dipping
cream, then add 2 pounds of pecan halves; pour on your cream slab
between iron bars and when cold cut in 5 and 10 cents bars.
CREAM WALNUT BAR.
Proceed as with Cream Pecan Bar, only, use Black Walnuts instead of
Pecans.
RAINBOW BAR.
Proceed as with Pecan Bar, only after you add the dipping cream divide
your batch into 3 parts, color one a pink, the other chocolate by
using a little bitter chocolate; let the other remain white, flavor as
follows: White, vanilla; pink strawberry or raspberry, the chocolate a
small amount of vanilla; now pour the pink on your slab then the white
on top of the pink; the chocolate on top of that, let it get cold and
then cut in bars.
PECAN KISSES.
Take 5 pounds of fondant; place in kettle over steam bath, melt, then
take off of fire and stir in 1½ pounds shelled pecans, now drop them on
wax paper, same as cocoanut kisses.
ENGLISH WALNUT KISSES.
Same as above, only, use English walnuts instead of pecans.
HOW TO SELL CREAM NUT KISSES.
Place a large bowl of the Kisses in the center of your window, if you
haven’t a bowl cut an old barrel in half; fill ¾ full of paper; now
cover with cloth or crepe paper and put your nut kisses in this. Now
use a lot of half-pound candy boxes to complete your display, filling a
few of them and leaving them open. Put the following sign on them:
“Pecan Nut Kisses—A Pure Confection,
Home Made. 15 cents box.”
These goods can be made with pecans, peanuts, English walnuts, black
walnuts, almonds or filberts. When making filbert break the nut up.
PUFFED RICE CAKES.
Place in your kettle
4 pounds sugar,
¼ pint N. O. molasses,
1 pint cream,
1 pint milk,
1 pound glucose,
½ pound butter.
Cook to 280; now stir in a few drops of oil of lemon and all the puffed
rice you can, pour on greased slab and flatten out and cut in 5-cent
cakes.
STRAWBERRY FRUIT CARAMELS.
Place in your kettle
4 pounds granulated sugar,
2 pounds glucose,
4 ounces nucoa butter,
½ gallon rich cream,
2 quarts canned strawberries.
Stir and cook over a slow fire to a soft ball, or 238°; then add 1
quart cream, then cook to a firm ball, or 242°; now add another quart
of cream and stir until you get cooked to a good, hard ball; pour on
the slab between iron bars. When cold mark and cut.
The strawberries not to be put in until the second quart of cream is
added.
PINE APPLE CARAMELS.
Proceed the same as Strawberry Caramels, only use the same amount of
grated pineapple instead of strawberry.
ABOUT FRUIT CARAMELS.
This is an exceptional fine eating confection and should not retail
for less than 50 cents per pound. They can be made in the following
flavors: Strawberry, pineapple, orange, peach, raspberry, plum and
apricot.
FIG CARAMELS.
Proceed as with Vanilla Caramels, only when you add the first quart of
cream, add to your batch 2 pounds of figs that have been steamed and
cut into small pieces; then continue as with Vanilla Caramels.
MILK TAFFY CHEWS.
Place in your kettle
4 pounds granulated sugar,
1 pint water,
2 pounds glucose,
1 quart cream.
Cook to 244°; pour out on greased slab; let get partly cold then pull
on hook, flavor with vanilla, then pull in long, round roll in front of
your table furnace; cut in small pieces with your shears and wrap in
wax paper.
WASHINGTON TAFFY.
Place in your kettle
2 pounds granulated sugar,
2 pounds glucose,
2 quarts N. O. molasses,
2 quarts sweet cream,
½ pound butter.
Cook to a soft crack, or 264°; after you have taken off of the fire
flavor with either lemon or vanilla. Pour out thin on your slab. When
cool mark and wrap same as butter-scotch.
EGG PUFFS.
Whip one dozen egg whites stiff, cook 4 pounds of sugar to 264°; and
stir slowly in eggs, then add 2 pounds of chopped nuts and finish same
as the cocoanut kisses.
MAPLE WALNUT BAR.
Place in your kettle
8 pounds of granulated sugar,
1 pound maple sugar,
½ gallon sweet cream,
3 pounds glucose.
Cook to 238°. Set off the fire and stir constantly until it begins to
thicken, then add 3 pounds of chopped English walnuts. Place in a wafer
paper lined box and let stand 12 hours. Then cut in bars ready for the
counter.
MARBLE CREAM BAR.
Place in your kettle
3 pounds granulated sugar,
1 pound glucose,
1 quart sweet cream.
Cook to 238°. Set off of the fire and stir constantly until thickened.
Divide your batch and color with bitter chocolate; now pour in a wafer
paper lined box a little of each, first the chocolate then the white so
as to cause it to mix. Let it stand over night, then cut in bars. This
makes a very pretty bar and looks like marble.
PEANUT BUTTER CHOCOLATES.
This is an exceptionally fine eating chocolate and a good seller.
Take 1 pound of peanut butter, which can be obtained in any of the
supply houses, mix with 3 pounds of fondant, either cast in starch or
ball by hand. Flavor with just a little vanilla to take away the rank
taste of the peanut. Coat with sweet chocolate. This is also a good
center for a bon bon.
FRUIT CENTERS FOR BON BONS.
(Cooked.)
Place 1 can of grated pineapple in your kettle (be sure the kettle is
perfectly clean), cook until all the juice is cooked out of it; then
pour on some XXXX sugar on your slab, when cold add more sugar and
work up, then ball by hand to suit. These centers can be made from
strawberries, cherries, raspberries, plums, and apricots.
APRICOT JELLY CORDIALS.
Cook 5 pounds granulated sugar to 305°; stir in carefully, 1½ pound of
strained apricot pulp, now run them in your starch prints, let them
stand over night, then they are ready for dipping, either in chocolate
or cream.
CENTERS FOR MILK CHOCOLATES.
Place in your kettle
20 pounds of granulated sugar,
3 pounds glucose,
2 quarts of cream.
Cook to 236°. Pour on your slab same as fondant. Before you begin to
work it up add the whites of 6 eggs well beaten, then work same as the
fondant. Then it is ready for casting in starch. Dip in milk chocolate
coating. This can be made in any flavor by adding the fruits or nuts
when you cast.
BUTTER CUP CHEWS.
Place in your kettle
4 pounds granulated sugar,
3 pounds glucose,
1 pound butter,
1 quart of sweet cream.
Cook to 264°. Set off of the fire and add 2 ounces of nucoa butter
and 3 sheets of gelatin that has been dissolved in a little warm
water. Pour on the slab, when cool pull on a hook. Color and flavor as
desired. Pull them out in front of your table furnace and cut on your
butter cup cutter.
DIPPED GRAPES.
For parties or receptions. These are fine for immediate use but will
not keep over 24 hours.
Take some solid Malaga grapes, cut them close to the stem (be sure not
to break the skin of the grape), dip them in fondant, flavor and color
to suit.
DIPPED ORANGE SLICES.
Take some solid Tangerine oranges, break them up in sections, be
careful not to break the skin, dip in plain dipping fondant so the
orange color will show through. This is a very handsome confection, but
like the grapes, will not keep but a short time.
HINTS ON BUYING SUPPLIES.
My experience has demonstrated that in nine cases out of ten it pays to
buy the best of material for your candy factory, your soda fountain or
your ice cream.
In soliciting the advertisements of supply houses for this book, I have
only asked those whom I know and whose goods I have used. You will find
any material you get from them to be of the best quality.
LONDON CONFECTIONERY.
Comment on This Book.
Rigby’s Reliable Candy Teacher.—There is a considerable call amongst
workers in this country for reliable recipe books in connection with
the confectionery trade. There is such a constant change taking place
in the methods of manufacture, and so rapid is the introduction of
new lines and variations of old lines, that it is a difficulty with a
number of workers to keep up with them. A number of these improvements
and novelties come from America, and whatever may be the opinions of
manufacturers on the opposition which they may meet in business from
American manufacturers, there are no two opinions upon the alacrity
with which the Yankee notions are seized and adapted to the business
in this country. A number will therefore welcome the appearance of a
practical and reliable guide on confectionery, which has been published
by Mr. W. O. Rigby, and which is known as “Rigby’s Reliable Candy
Teacher,” and contains over 500 recipes for the manufacture of popular
confections and summer drinks. There is one thing always to be admired
about the American works in connection with trade recipes; they do not
elaborate for the mere purpose of extending the book, the directions
are given in a plain and straightforward fashion, and this work is no
exception to the rule. Whilst Mr. Rigby characterises his book as a
“humble little work,” he at the same time takes pains to state that it
contains twenty years’ experience in the leading cities of the United
States, an experience which he is prepared to place at the disposal of
the readers. He lays claim to having published in it the largest number
of creditable recipes for making candy ever presented in a single work.
The first portion of the work is taken up with a few general hints in
regard to the business. Then chocolates, moulds, fondants, caramels,
opera creams, taffy, cocoanut goods, French nougat, and all kinds of
novelties are treated. The book is well printed in large type, with
paper covers.
Soda Formulas
[Illustration]
THE SODA FOUNTAIN.
Your soda fountain, and everything attached to the fountain, should be
above suspicion as to cleanliness. Your counter top, glasses, crushed
fruit jars, spoons, etc., should be perfectly clean.
Add a small amount of common soda or some of the well-known washing
powders to a bucket of water and keep under your counter to wash your
ice cream soda glasses in, afterwards rinsing them.
Don’t hire a cheap boy to run your fountain; a boy may be cheaper than
a man, but people have confidence in a man that a boy cannot inspire.
Use all the ice possible; it don’t pay to skimp on ice.
Every morning wash all your glasses and all of the fountain fixtures
with good soapsuds.
Always serve cream with all the syrups that you can; never ask a
customer if he wants cream; give it to him whether he asks for it or
not. Of course, use some judgment; don’t serve cream with lemon ginger
ale, and such syrups.
Always keep a gallon or half-gallon bottle of each kind of syrup in
your reserve stock. This should be labeled and kept in your cellar or
some cool place.
Fruit juices cost more than extracts, but it pays to use them in your
soda water. Use a fruit juice such as you will find advertised in the
rear of this book and your customers will come again.
If a customer breaks a glass don’t accept pay for it; look pleasant; it
was an accident.
Have stools in front of your fountain counter; but you must be careful
lest you have loafers.
It is a good idea to have two or three tables, or as many more as is
necessary, to accommodate your trade, and chairs for them, to serve ice
cream soda. This is popular with ladies.
Always serve a small glass of ice water with your ice cream soda.
If it is possible, make your own ice cream; then you avoid getting good
ice cream one day and poor the next. If you want something very fine
for fountain trade, use our formula No. 1.
Don’t sell ice cream soda for five cents just because your competitor
does; give them something good and charge them ten cents; you will find
your customers will be willing to pay that if you give them good soda.
Always keep a good line of crushed fruits; do not use preserves. Get
your crushed fruits from some good reliable house that makes this a
business. See advertisement in rear of book.
Have your fountain clerk dressed in white coat and apron; never allow
him to wear soiled linen.
Do not cover your fountain top to prevent it from getting dirty; it
takes but little time to wash it, and it is too fine a fixture to hide
by covering it up.
Have your silver polished frequently; it gives your fountain the
appearance of cleanliness.
Egg drinks can be made very popular and profitable by exercising care
in their mixture.
Be liberal in your soda advertising, as it is the best paying part of
your store during summer seasons, if properly attended to.
The following recipes are figured on the basis of one gallon:
VANILLA SYRUP.
1 gallon simple syrup,
2 ounces vanilla extract,
¼ ounce soda foam,
Caramel color.
LEMON SYRUP.
1 gallon simple syrup,
2 ounces citric acid solution,
¼ ounce soda foam,
2 ounces lemon extract.
ORANGE SYRUP.
1 gallon simple syrup,
1 ounce citric acid solution.
2 ounces orange extract.
COFFEE SYRUP.
1 gallon simple syrup,
3 ounces coffee extract,
¼ ounce soda foam,
Caramel color to suit your own idea.
RASPBERRY SYRUP.
28 ounces raspberry stock,
1 ounce citric acid solution.
Add simple syrup to fill gallon.
ORANGE SYRUP.
28 ounces orange stock,
1 ounce citric acid solution.
Add simple syrup to fill gallon.
BLOOD ORANGE SYRUP.
7 ounces raspberry stock,
1½ ounces orange extract,
1 ounce citric acid solution.
Fill balance of gallon with simple syrup.
WILD CHERRY SYRUP.
1 gallon simple syrup
1 ounce citric acid solution,
2 ounces wild cherry extract,
Carmine color.
SHERBET SYRUP.
1 quart raspberry syrup,
1 quart pineapple syrup,
1 ounce orange extract,
1 ounce citric acid solution.
Fill balance of gallon with simple syrup.
SARSAPARILLA SYRUP.
1 gallon simple syrup,
2 ounces sarsaparilla extract,
¼ ounce citric acid solution,
Caramel color.
GINGER ALE SYRUP.
1 gallon simple syrup,
1 ounce citric acid solution,
1 ounce ginger ale extract,
Caramel color.
PINEAPPLE SYRUP.
24 ounces of pineapple stock,
¼ ounce soda foam,
½ ounce citric acid solution.
Fill gallon with simple syrup.
STRAWBERRY SYRUP.
24 ounces strawberry stock,
¼ ounce soda foam,
½ ounce citric acid solution,
Carmine color.
Add simple syrup to fill gallon.
GRAPE SYRUP.
28 ounces grape stock,
1 ounce citric acid solution.
Fill up gallon with simple syrup.
BLACKBERRY SYRUP.
24 ounces blackberry stock,
1 ounce citric acid solution,
¼ ounce soda foam,
Carmine color.
Add syrup to fill gallon.
CHOCOLATE SYRUP.
Boil 1 quart simple syrup; when this first comes to a boil add 8 ounces
of powdered cocoa; keep stirring for ten minutes over a slow fire,
then take it from the fire add 3 quarts of simple syrup and ½ ounce
of vanilla extract. In making chocolate syrup be careful to get good
cocoa. It may cost you a little more, but it gives you better results.
In the rear of this book you will find cocoas advertised that I have
used and I know all of them are thoroughly reliable, and you cannot
make a mistake in using them.
MEAD SYRUP.
3 ounces extract of mead,
1 ounce soda foam,
Caramel color.
Fill balance of gallon with simple syrup.
CHAMPAGNE FIZZ.
2 quarts simple syrup,
6 ounces whisky or brandy,
1½ ounces vanilla extract,
1 pint condensed milk.
Use 1 ounce of this to a glass.
BANANA SYRUP.
2 ounces banana extract,
¼ ounce soda foam,
½ ounce citric acid solution.
Fill balance of gallon with simple syrup.
PORTERIA SYRUP.
1 pint port wine,
1 ounce citric acid solution,
Caramel color.
Add simple syrup to fill gallon.
AMBROSIA SYRUP.
4 pints raspberry syrup,
4 pints vanilla syrup,
¼ ounce soda foam.
MINT SYRUP.
½ ounce essence peppermint,
¼ ounce soda foam,
Color green.
Fill balance of gallon with simple syrup.
WINTERGREEN SYRUP.
½ ounce of essence of wintergreen,
¼ ounce soda foam,
Color delicate pink,
1 gallon simple syrup.
PEAR SYRUP.
2 ounces pear extract,
¼ ounce soda foam,
½ ounce citric acid solution,
Color yellow,
1 gallon simple syrup.
APRICOT SYRUP.
2 ounces apricot extract,
¼ ounce soda foam,
½ ounce citric acid solution,
Color orange,
1 gallon simple syrup.
CLARET SYRUP.
1 pints claret wine,
1 ounce citric acid solution,
3½ quarts simple syrup.
DON’T CARE SYRUP.
8 ounces brandy,
3 quarts simple syrup,
¼ ounce soda foam,
¼ ounce citric acid solution.
ORGEAT SYRUP.
¼ ounce essence almond,
½ ounce soda foam,
1 gallon simple syrup.
EGGNOG.
1 ounce Don’t Care syrup,
1 egg,
A little powdered sugar,
Cracked ice,
A dash of ginger extract.
Fill glass with milk; shake; sprinkle ground mace on top.
EGG CHOCOLATE.
2 ounces chocolate syrup,
1 ounce cream,
1 egg,
Cracked ice.
Shake in shaker, then fill glass with fine soda stream; sprinkle ground
mace on top.
EGG PHOSPHATE.
2 ounces lemon syrup.
Several dashes of phosphate,
½ ounce cherry syrup,
1 egg,
Cracked ice.
Shake in shaker; fill with fine soda stream; strain into soda glass,
and sprinkle ground nutmeg over top.
ORANGE CIDER.
Artificial.
2 gallons water,
1 gallon rock candy syrup,
2 ounces orange extract,
2 ounces citric acid solution.
Color, and add a few slices of orange.
This can be weakened by adding more water.
EGG FLIP.
1 ounce vanilla syrup,
2 ounces cream,
1 egg,
Dash of sherry.
Shake in shaker with cracked ice; fill shaker with fine soda stream;
strain into soda glass and sprinkle ground mace on top.
EGG NECTAR.
2 ounces egg nectar syrup.
Cracked ice.
Shake in shaker; fill with fine soda stream; strain into soda glass;
sprinkle with ground mace.
SHERRY FLIP.
1 ounce Don’t Care syrup,
1 ounce cream,
Several dashes of sherry,
1 egg,
Cracked ice.
Shake in shaker, then fill shaker with fine soda stream; strain into
soda glass; sprinkle top with ground mace.
CHERRY PHOSPHATE.
Use 2 ounces of wild cherry syrup No. 15,
Several dashes acid phosphate,
Draw 8-ounce mineral glass full plain soda.
Mix by throwing from one to the other.
ORANGE PHOSPHATE.
Use 2 ounces orange syrup No. 11,
Several dashes acid phosphate,
8-ounce glass full plain soda.
Mix.
LEMON PHOSPHATE.
Use 2 ounces lemon syrup,
Several dashes of phosphate,
8-ounce mineral glass plain soda.
Mix.
VICHY PHOSPHATE.
Draw mineral glass nearly full of vichy water.
Add several dashes of acid phosphate.
Stir with a spoon.
RASPBERRY PHOSPHATE.
This makes a very fine phosphate, and you can get quite a run on it if
you advertise it. It is especially adapted for hot weather.
2 ounces of raspberry syrup,
Several dashes phosphate,
8-ounce glass of plain soda.
Mix.
Pineapple, strawberry, peach, grape and claret phosphates are all made
as the above.
CLARET PHOSPHATE.
1 gallon claret phosphate.
1 gallon simple syrup.
Use about 2 ounces of this syrup to each glass, with several dashes of
phosphate; serve in small, thin glasses.
A much better way to serve this phosphate is in small, thin wine
glasses; it gives it a much better appearance, and leads people to
believe it is finer than any other phosphate.
EGG LEMONADE.
Juice of one lemon,
Powdered sugar,
1 egg,
Cracked ice.
Shake in shaker, then fill shaker with fine soda stream; strain into
soda glass; sprinkle top with ground nutmeg.
EGG CALISAYA.
1 ounce lemon syrup,
1 teaspoonful elixir calisaya,
Several dashes phosphate,
1 egg,
Cracked ice.
Shake in shaker, then fill shaker with fine soda stream; strain into
soda glass; sprinkle top with ground mace.
GINGER FIZZ.
1 gallon simple syrup,
2 ounces ginger ale extract,
1 ounce lemon extract,
1 ounce of citric acid solution.
In using this syrup, use two ounces to a glass; draw same as ginger
ale; add a teaspoonful of powdered sugar.
GINGER SYRUP.
This syrup can only be made by confectioners, as the expense is too
great to those who cannot use the ginger later for other purposes.
Buy a half barrel or keg of Canton ginger. Strain the syrup off of it
and put in separate vessel and it is ready for use; then fill your keg
of Canton ginger with simple syrup; let stand until the other is used
up, or after standing two weeks it is ready for use again; this can be
repeated several times.
Canton ginger may be procured of any of the supply houses advertised in
this book.
NECTAR SYRUP.
1 quart strawberry syrup,
1 quart vanilla syrup,
4 ounces port wine,
½ ounce soda foam,
2 quarts simple syrup.
ROOT BEER SYRUP.
1 gallon simple syrup,
2 ounces root beer extract,
½ ounce soda foam.
Color with caramel color.
CABINET FLIP.
1½ ounces Royal Cabinet syrup,
1 egg,
A few dashes port wine,
Cracked ice.
Shake in shaker, then fill shaker with fine soda stream; strain into
soda glass; sprinkle ground nutmeg on top.
BIRCH BEER.
1 gallon simple syrup,
2 ounces birch beer extract,
½ ounce soda foam.
Color with caramel color.
CLOVE SYRUP.
1 gallon simple syrup,
½ ounce essence clove,
½ ounce soda foam.
Color pink.
CINNAMON SYRUP.
1 gallon simple syrup,
10 drops oil cassia,
½ ounce soda foam.
Color delicate red.
ANISE SYRUP.
1 gallon simple syrup,
8 drops oil anise,
¼ ounce soda foam.
No color.
CATAWBA SYRUP.
3 quarts simple syrup,
1 pint Catawba wine,
½ ounce citric acid solution,
¼ ounce soda foam.
Color red.
RED COLOR FOR SYRUP.
1 ounce No. 40 carmine,
1 pint alcohol.
SODA FOAM.
8 ounces soap bark chips.
Place them in 1 gallon of boiling water, let stand for three hours,
then place 3 ounces gum arabic in this; let it stand for 48 hours;
strain through fine sieve, and it is ready for use. Use about ¼ ounces
of this foam to a gallon of syrup.
SIMPLE SYRUP.
30 pounds granulated sugar,
3 gallons water.
Bring this to a gentle boil over a slow fire; let it stand until
perfectly cold, then strain through a piece of cheese cloth.
EXTRACTS.
We give you a few formulas for the manufacture of extracts, but we
advise you to buy them of some reliable house that makes this a
business. See advertisement in rear of book:
1. Extract of Aniseed—Aniseed, ground, twelve ounces; alcohol, five
pounds.
2. Angelica—Angelica root, twelve ounces; alcohol, five pounds.
3. Basilicum—Leaves of basilicum, three pounds; alcohol, five pounds.
4. Bergamot—Bergamot rind, one pound four ounces; alcohol, five pounds.
5. Extract of Calamus—Calamus root, one pound; alcohol, five pounds.
6. Lemon Extract—The rind of sixty fresh lemons; alcohol, five pounds.
7. Orange—Orange peelings, fresh, two pounds; alcohol, five pounds.
Great care should be taken when peeling these fruits, so as not to
cut the inner white skin, but only the yellow part, because the white
of both the lemon and the orange has a bitter taste and will, when
introduced into the extract, spoil the fine flavoring quality of these
fruits.
8. Nutmeg—Ground nutmeg, twelve ounces; alcohol, five pounds.
9. Cloves—Whole cloves, twelve ounces; alcohol, five pounds.
10. Extract of Peppermint—The fresh leaves of peppermint, two pounds;
alcohol, two pounds.
11. Roses—One pound of fresh salted leaves of roses; alcohol, five
pounds.
12. Sage—Fresh leaves of sage, three pounds; alcohol, five pounds.
13. Celery Extract—Celery seeds, mashed, three ounces; alcohol, five
pounds.
14. Coffee Extract—Good coffee roasted and ground into a coarse powder,
two pounds; alcohol, five pound.
15. Caraway—Caraway seeds, one pound; alcohol, five pounds.
16. Cacao—One pound of ground cacao, previously freed from grease;
alcohol, five pounds.
17. Tonka Beans—Tonka beans, pounded, one pound; alcohol, five pounds.
18. Vanilla—Vanilla beans, cut into small pieces, eight ounces;
alcohol, five pounds.
19. Violet Extract—Orris root, powdered, one pound; alcohol, five
pounds.
20. Cinnamon—Ceylon cinnamon, whole, one pound; alcohol, five pounds.
21. Bitter Almonds—Oil of bitter almonds, six ounces; alcohol, five
pounds.
CARBONATED WATERS.
My advice, especially to the smaller dealers, is to have some reliable
bottling company make your carbonated waters; but if you use a great
deal of it, and are situated so that you can carbonate your own waters,
use the carbonic acid gas cylinders. One of the cylinders will charge
from 80 to 100 gallons of water. This will make your founts cost you
about twenty-five cents for ten gallons.
THE WAY TO DRAW ICE CREAM SODA.
First place your ice cream in your glass, then your crushed fruits, then
turn on fine soda stream until glass is filled. This makes the finest
ice cream soda it is possible to make. My mode of drawing is entirely
different from any other soda experts.
MAKING SOLID DRINKS.
In drawing solid drinks put the syrup in first, then use an eight-ounce
mineral glass to draw your plain soda in. Add your phosphate to your
syrup if required, and mix by throwing from one glass to the other.
Never use shaved ice in soda water, as it spoils your soda and makes it
flat tasting. Shaved ice should be used for no other purpose at a soda
fountain but for the manufacture of glaces. In making egg drinks don’t
use shaved ice, but cracked ice, small lumps, as this breaks your egg
up and is strictly necessary in this mixture.
GLACES.
Glaces are made by shaving ice in an ice shaver into small glass mugs.
After you have filled your glass mug with crushed ice, use a long soda
spoon to make a hole in the middle of the ice; fill this with crushed
fruit, or any flavor that you like, shave a little more ice on top, and
it is ready for the customer.
This is a very profitable drink and the most popular flavors are
cherry, strawberry, orange, peach, raspberry, pineapple, plum, apricot
and claret.
CITRIC ACID SOLUTION.
Put 5 pounds of crushed citric acid and 1 pint of water into a
galvanized iron kettle and bring to gentle boil, constantly stirring,
immediately filtering through paper into gallon bottle; add enough warm
water to fill bottle; keep well corked.
RED COLOR FOR SODA SYRUPS.
Take 1 ounce of No. 40 carmine and add 4 ounces of alcohol; let stand
for a short time and be very careful in using it, as it is very strong
and necessitates only a few drops to a gallon of syrup.
HOT SODA.
In making hot soda, it is not necessary to use carbonated water. Get a
coffee urn—a fancy nickel plated one—and keep hot water in it all the
time. Use great care in keeping this urn cleaned out. Hot soda has not
been as thoroughly advertised by the soda fountain people throughout
the United States as it should have been. I find hot soda business
very profitable if properly conducted. Use small, thin china cups and
saucers. I prefer the plain instead of the decorated, as they look much
cleaner and neater. Most of the extracts used in making hot drinks are
prepared, but I shall give you a few that I manufacture myself and find
them to give better satisfaction and are cheaper than those I can buy.
Salt, pepper, nutmeg and celery salt, are four articles that should be
kept in small salt cellars to set on your soda counter. Don’t use ice
cream soda spoons, but get a dozen small-sized teaspoons. Have cream
pitcher and sugar bowl to match your cups.
HOT LEMON SYRUP.
1 gallon simple syrup,
4 oz. lemon extract,
2 oz. citric acid solution.
HOT GINGER SYRUP.
1 gallon simple syrup,
3 oz. ginger ale extract,
½ oz. citric acid solution.
HOT BEEF TEA.
Put ½ teaspoonful of beef extract into a cup, turn hot water into it,
stir well, adding salt and pepper to suit.
Use very little pepper.
HOT CLAM SODA.
Use 1 tablespoonful of clam juice, a little sweet milk, then add your
hot water; stir with a spoon and add salt and pepper.
HOT CELERY BEEF.
Make same as beef tea, except add, quite liberally, your celery salt.
HOT MALTED MILK.
One teaspoonful of malted milk, then add hot water; stir well, then
salt and pepper.
HOT CHOCOLATE.
Use about 1 ounce of chocolate syrup No. 2; about 3 ounces milk; fill
mug with hot soda and add a spoonful of rich cream.
HOT COCOA.
Place one teaspoonful of powered cocoa in cup, then one ounce of milk,
then two or three lumps of sugar, then slowly fill the mug with hot
soda, constantly stirring.
Great care should be used in making this, as the cocoa lumps if you are
not very careful.
PERSIAN SHERBET.
Place in one phosphate bottle 1 pint of alcohol and 1 pint of oil of
orange, sweet; color this pink; now fill another phosphate bottle with
citric acid solution.
This can be served with any syrup, but the most popular are such as
phosphates, lemon, orange, cherry, grape, raspberry.
Draw 2 ounces of your syrup, then fill half full of cracked ice and a
couple of dashes out of each bottle. Serve same as phosphate, in small
eight-ounce mineral glasses.
CREAM FRAPPE.
This is a very popular and profitable drink and a ten-gallon fount full
of frappe will net you $38.70 and cost you $1.60 to make it.
First dissolve 8 ounces of Coxe’s gelatin in ½ gallon of hot water; now
filter 7 gallons of cold water into a ten-gallon fount; add 1½ gallons
of simple syrup and 8 ounces of vanilla extract; now strain the gelatin
water into a dishpan and color a blood red; add it to the balance in
ten-gallon fount and charge to 160° solid. After the fount is charged
the blood red will turn into a delicate pink and the vanilla kills the
taste of the gelatin.
ABOUT SUNDAES.
This has become one of the most popular dishes served at the soda
fountain. The one thing that should be first in your mind is the
service used. Your champagne glasses, or your Sundae cups should be
either silver, glass or china, but always thin and dainty in design. A
special spoon smaller in size than your soda spoons and a small silver
tray should be used.
MERRY WIDOW SUNDAE.
Put one disher of Ice Cream in a Champagne glass, then cover with
crushed cherries, place nuts on crushed cherries, then crushed
pineapple on nuts; place five cherries around edge of glass and one on
top. This is a big hit of the large cities.
TANGERINE SUNDAE.
Take a Tangerine orange cut in half, remove the fruit. Care should be
taken not to break the skin. Fill the half with vanilla ice cream, now
pour on a ladle of crushed orange over the cream. Cut some long narrow
strips of the orange peel, about 4 of them and place them on ice cream,
running up and down.
PUFFED RICE SUNDAE.
Place a small disher of vanilla ice cream in a champagne glass;
sprinkle a small amount of puffed rice over and around the ice cream
then a few ground nuts. Top with a cherry.
CASSIA SUNDAE.
Place a small disher of caramel ice cream in a champagne glass,
sprinkle shredded cocoanut over this, then a small amount of ground
cinnamon over this.
MARSHMALLOW SUNDAE.
Place a small disher of vanilla ice cream in a champagne glass, cut
some marshmallows in halves; place a row around your ice cream; pour a
ladle of strawberry stock over the ice cream; now place a marshmallow
on top and a cherry on the marshmallow.
CANTELOUPE SUNDAE.
Take a nice cold ripe canteloupe, cut in half, clean the seeds out;
place a disher of vanilla ice cream in the canteloupe; pour a ladle of
ground nuts over the ice cream; top with crystalized violet.
ORIENTAL FRUIT SUNDAE.
Place in Champagne glass, small spoonful of ground Lichee nuts, then
disher of vanilla ice cream; place ground figs ½ way round the ice
cream, then ground dates the other half; then place small pieces of
figs and dates cut up on the ice cream. Top with cherry.
RAINBOW SUNDAE.
Place in a champagne glass, half a disher of strawberry ice cream; ½
disher of vanilla ice cream; half a ladle of crushed pineapple on one
side, half a ladle of cherries on the other. Top with crystalized mint
leaf.
CHERRY SUNDAE.
Place a disher of ice cream in your glass or cup; then a good, big
ladle of whole cherries mixed with some syrup; have a few extra large
Maraschino cherries under your counter and place one of these on top of
your ice cream.
MAPLE NUT SUNDAE.
Place a disher of vanilla ice cream in your sundae cup or glass; now
pour about one ounce of maple syrup over the ice cream, then sprinkle
about one tablespoonful of chopped nuts over this.
STRAWBERRY SUNDAE.
Place a disher of ice cream in your sundae cup or glass, then have some
nice ripe strawberries crushed, mixed with syrup and powdered sugar;
then place 2 or 3 whole strawberries on top of this.
PLAIN SYRUP SUNDAES.
Sundaes can be made with any syrup, or flavors used at the soda
fountain. Simply use the plain ice cream and pour your flavor desired
over it. The same rule applies to nut sundaes. Some fountains carry
four or five different kinds of ground nuts, but I do not think this is
necessary, as it is very hard when the mixture is made to distinguish
the kind of nut used. The main thing is to be sure the nuts are
absolutely fresh, and not rancid.
HOW TO USE CREAM FRAPPE.
Serve with any flavor. In drawing syrup for frappe use 1½ ounces on the
glass. For instance:
CHOCOLATE FRAPPE.
Draw 1½ ounces of chocolate syrup in soda glass; now fill glass
one-third full of frappe; then fill balance of glass with heavy soda
stream; now pour from one glass to the other, then turn just a little
frappe on top, and you have one of the most inviting drinks imaginable.
Twenty different drinks can be made from this recipe.
FRAPPE FOR EGG DRINKS.
First draw your syrup, 1½ ounces to the glass; add your egg and cracked
ice, then shake in shaker, then add one-third of an eight-ounce mineral
glass full frappe, throwing from one glass to the other, then draw just
a little frappe on top and sprinkle with ground nutmeg.
FRAPPE WITH ICE CREAM SODA.
After you have your ice cream soda ready to serve, but not quite filled
to the top, fill glass up with frappe. This is especially popular with
ladies.
NOTICE.
In giving you recipes in all these sherbets I have made the amount of
sugar the same.
Now, in a great many sherbets it is necessary to use more sugar than
others. The amount to be used in each one can be ascertained only by
one’s own taste. Taste your sherbet as you prepare it. When you have it
the sweetness desired, then it ought to be satisfactory. In the amount
of fruit used it is not strictly necessary to follow my directions as
to the amount used in all these recipes, but make them stronger or
weaker, as you like. I simply give these proportions, such as I find
give the best satisfaction.
BANANA SHERBET.
3 quarts water,
6 pounds XXXX sugar,
About 15 very ripe bananas,
White of one egg.
Press them through a fine sieve into your sugar and water, then add
1 ounce of citric acid solution; strain all through a sieve into the
freezer, and freeze.
No. 1. CURRANT SHERBET.
3 quarts water,
6 pounds XXXX sugar,
3 quarts of ripe red currants,
White of 1 egg.
Press them through a fine sieve; add them to your sugar and water, with
1 ounce of citric acid solution; strain into freezer, and freeze.
No. 2. CURRANT SHERBET.
Mash 2 quarts red currants and 1 quart of red raspberries, add 6 pints
rock candy syrup; place on fire, bring to gentle boil, then add the
juice of 2 lemons and strain through fine sieve; then add whites of 2
eggs, and freeze.
No. 1. STRAWBERRY SHERBET.
3 quarts water,
6 pounds XXXX sugar,
1 ounce citric acid,
3 quarts large, ripe strawberries,
White of 1 egg.
Press the berries through a fine sieve, add them to your sugar and
water, and strain all through a fine sieve into your freezer.
No. 2. STRAWBERRY SHERBET.
Proceed same as above, only when preparing berries simply crush them
up well and put in whole. This mode is used quite extensively in some
parts of the country, but I prefer the first recipe, because the
berries being put in whole causes them to freeze in lumps.
PEACH SHERBET.
3 quarts water,
6 pounds powdered sugar,
White of 1 egg.
Take 2 dozen peaches; they must be very ripe; remove the seeds and
press them through a fine hair sieve, then add 1 ounce of citric acid
solution; strain through a sieve into your freezer, then freeze.
In making peach sherbet crack about 6 of the stones and mash them in a
glass with a little water. Add this to your batch, and it will make a
great improvement in the flavor.
BLACKBERRY SHERBET.
3 quarts water,
6 pounds XXXX sugar,
1 ounce citric acid solution,
White of 1 egg,
3 quarts very ripe blackberries.
Press them through a fine sieve into your sugar and water, then strain
all through a sieve, and freeze.
APRICOT SHERBET.
3 quarts water,
6 pounds XXXX sugar,
White of 1 egg.
Take 2 dozen apricots; they must be very ripe; remove the seeds and
press them through a fine hair sieve, then add 1 ounce of citric acid
solution; strain through a sieve into your freezer, then freeze.
PLUM SHERBET.
3 quarts water,
6 pounds powdered sugar,
White of 1 egg.
About 2 quarts very ripe wild goose plum, or any other variety that
is not too flat tasting. I prefer the wild goose plum, as it produces
a better flavor than most others. Remove the seeds and press them
through a fine sieve and add 1 ounce of citric acid solution; strain
all through sieve into your freezer, and freeze.
RASPBERRY SHERBET.
3 quarts water,
6 pounds XXXX sugar.
Take 3 quarts of fresh, ripe raspberries; don’t use red raspberries, as
they are too flat-tasted; use the black ones; press them through a fine
hair sieve, then add this to your sugar and water; then add white of 1
egg, and strain all through a sieve into your freezer, and freeze.
No. 1. ORANGE SHERBET.
Take 3 quarts of water, add 6 pounds powdered sugar, boil for twenty
minutes; remove from fire, add the juice of 40 oranges; let cool;
strain, and add the whites of 3 eggs.
No. 2. ORANGE SHERBET.
Squeeze out juice of 20 oranges and 12 lemons; add 6 pints rock candy
syrup, ½ ounce citric acid and whites of 2 eggs; also grate the rinds
of 3 oranges and color a delicate orange color, then freeze.
LEMON SHERBET.
Take 6 pints of water, 6 pounds sugar; boil for twenty minutes; add the
juice of 20 lemons; let cool; strain, and add the whites of 3 eggs;
then freeze.
PINEAPPLE SHERBET.
3 quarts water,
6 pounds XXXX sugar,
6 pineapples, cut up fine,
White of 1 egg.
Press through a fine hair sieve; add 1 ounce of citric acid solution;
strain into freezer, and freeze.
Canned pineapple can be used instead of fresh pineapple. Use two cans
of grated instead of the 6 whole ones.
POINTERS ON FREEZING.
In all my recipes for making ice creams I tell you to strain your
cream and sugar through a fine sieve. I do this as a precaution, thus
avoiding flies and other small foreign particles being in your cream
after it is frozen. Care should be exercised in turning your freezer.
Start slowly and at the finish turn very rapidly. By turning slowly
at the start it avoids the producing of butter on the dasher, and by
turning rapidly at the finish it swells your cream. I think it a good
idea after you are through freezing to wash the top of your freezer off
good before removing; it thus avoids small particles of salt falling in
your cream.
POINTERS ON RE-PACKING ICE CREAM.
When you re-pack your cream, if it is soft take your long wooden ice
cream paddle and work it up and down, mixing your ice cream thoroughly,
then pack it with an extra lot of salt with your ice. This is
especially necessary after cream has stood a couple of days. In packing
ice cream I think it is strictly necessary to use porcelain lined cans,
as it will not do to pack ice cream and let it stand in a tin can more
than one day.
ICE CREAM.
Vanilla.
This recipe is for pure cream, and I consider it the finest of my
recipes, being very simple.
To each gallon of cream use 1¾ pounds of XXXX powdered sugar. To each
gallon of cream use 1 ounce of vanilla.
ICE CREAM.
Vanilla.
Two gallons milk boiled quickly, stirring constantly; take off the fire
and stir in 5 pounds of sugar and ½ gallon condensed milk, then strain
through cloth and let cool. When cool add 3½ gallons of cream and 4
ounces of vanilla extract, and freeze.
NEW YORK ICE CREAM.
Three gallons of cream, 3¼ pounds of powdered sugar, the whites and
yolks of 21 eggs; beat them up good, add them to your sugar and cream,
and it is ready to freeze. This makes a very rich yellow cream.
ICE CREAM.
Vanilla.
This recipe is given for a very cheap article of ice cream. Take 1
quart of milk, add 1½ ounces of gelatin. This gelatin must be dissolved
in 1 pint of hot water before using; then dissolve 1¼ pounds of sugar
in 3 quarts of cold milk; strain this into freezer, add 1 ounce vanilla
extract, then stir briskly for a minute; then it is ready for the
freezer.
VANILLA ICE CREAM.
First beat 18 eggs, whites and yolks, then add
2½ pounds of powdered sugar,
2 gallons fresh milk,
3 ounces vanilla extract.
This makes a good ice cream and a very cheap one.
STRAWBERRY ICE CREAM.
1 gallon cream,
1¾ pounds XXXX sugar,
3 quarts fresh strawberries.
Press them through a fine hair sieve, mix this with your sugar and
cream and strain all through a fine sieve into the freezer, and freeze.
PEACH ICE CREAM.
1 gallon cream,
1¾ pounds XXXX powdered sugar.
Take 15 large, ripe peaches—it is necessary that they be dead
ripe—remove the seeds and press them through a fine hair sieve; add
them to your sugar and cream, then strain all through a fine sieve into
your freezer, then it is ready to freeze.
ORANGE ICE CREAM.
1 gallon cream,
1¾ pounds XXXX sugar.
Take 6 ripe oranges, grate the peel, then press the oranges and peel
through a fine hair sieve; mix with sugar and cream and strain all
through a fine sieve; then add a few drops of oil of orange, and it is
ready to freeze.
LEMON ICE CREAM.
1 gallon cream,
1¾ pounds XXXX sugar.
Then grate four lemons and press lemons and gratings through a sieve
into your sugar and cream; add a few drops of oil of lemon, color a
delicate yellow, then strain all through a fine hair sieve, and it is
ready to freeze.
HOKEY POKEY ICE CREAM.
Dissolve 5 ounces corn starch in 2 gallons of milk; add 4 pounds sugar;
set on a slow fire until it boils so it thickens; take from the fire;
add
5 ounces vanilla extract,
½ gallon cream,
Whites of 12 eggs,
2 ounces gelatin.
Dissolve in hot water; stir it up well and strain through a fine hair
sieve; let it stand until it gets cool, then freeze, then put in molds
and pack in tub of ice; let it stand one or two hours, then cut in
slices and wrap in wax paper.
This will stand lots of exposure before it will melt.
TUTTI FRUTTI ICE CREAM.
1 gallon cream,
1½ pounds sugar.
Cut up very fine ¾ pound of French cherries and pineapple; let them
soak in brandy a short time, then add to the cream and sugar, and
freeze. Soaking the fruits in brandy improves them in flavor and keeps
them from freezing in hard lumps.
CURRANT ICE CREAM.
1 gallon cream,
2 pounds XXXX sugar,
3 pints fresh, ripe currants.
Press them through a fine hair sieve; either color a delicate pink or
let it remain white so the currants will show in the cream.
It is necessary to use more sugar in making this cream because the
currants being sour it must have more sweetness to offset the acid in
the fruit.
PLUM ICE CREAM.
1 gallon cream,
1¾ pounds XXXX sugar.
Take 8 ounces crushed fruit, or 3 pints very ripe wild goose plum;
press through a fine sieve. Do not color, as I think it looks much
better with that creamy look the plums produce.
CHOCOLATE ICE CREAM.
1 gallon cream,
1¼ pounds XXXX sugar,
8 ounces extra heavy chocolate syrup.
Stir all together well and strain through a fine sieve; then it is
ready to freeze.
PISTACHIO ICE CREAM.
1 gallon cream,
1¾ pounds XXXX sugar.
Strain through a fine sieve, then add ¼ pound pistachio nuts, ground
very fine, and a little pistachio extract; you can add a little green
color or leave it white so the green nuts will show in it; then it is
ready to freeze.
VIOLET ICE CREAM.
1 gallon cream,
1¾ pounds XXXX sugar.
Strain through a fine sieve, then add a little violet color and violet
extract; then it is ready to freeze.
This makes a very pretty cream for receptions or very fine trade.
NUT ICE CREAM.
Six different kinds of Ice Cream can be made after this recipe. They are
English Walnut, Filbert, Almond, Pecan, Brazil, Hickory.
And still only having one kind of ice cream vanilla in stock.
Grind about 1 pound of each kind of the above nuts, keep them in small
tin boxes where you dish your ice cream; first fill your disher, or
measure, half full of cream, then put a big teaspoonful of the ground
nuts into the disher, then fill up with ice cream.
When you turn it out into the dish sprinkle a few nuts over the top and
it is ready to serve.
I have worked this scheme at the leading summer resorts of Minnesota
and a number of places in Florida.
Your competitor will hear you are running so many different kinds of
ice cream, and if he don’t know how to make nut cream this way he will
mix the ground nuts in with his cream and freeze each kind separately,
making it necessary to carry a much larger stock than you do.
RASPBERRY ICE CREAM.
1 gallon cream,
1¾ pounds XXXX sugar.
Take 3 quarts fresh, ripe raspberries, press them through a fine hair
sieve into your cream and sugar, then strain all through a fine sieve,
then it is ready to freeze.
BANANA ICE CREAM.
1 gallon cream,
1¾ pounds XXXX sugar.
Take 12 very ripe bananas, press them through a fine hair sieve into
your cream and sugar, then strain all through a fine sieve, and it is
ready to freeze.
BLACKBERRY ICE CREAM.
1 gallon cream,
1¾ pounds XXXX sugar.
Take 3 quarts very ripe blackberries, press them through a fine sieve
into your sugar and cream, then strain all through a fine sieve into
the freezer, and freeze.
FANCY NUT ICE CREAM.
24 eggs,
5 pounds sugar.
Beat well together, then add one gallon of sweet cream and 2 quarts of
milk. Cook to a good scald, then add one more gallon of cream. When
cool flavor vanilla and freeze. When frozen add 1½ pounds of chopped
nut meats; any kind desired. Stir them in thoroughly before you pack
your cream.
BISQUE ICE CREAM.
To 1 gallon of vanilla ice cream stir in 8 ounces of crushed, dry
almond macaroons.
COFFEE ICE CREAM.
To 1 gallon of cream,
1 pound of sugar,
3 ounces good ground coffee, and
8 egg yolks.
Place the sugar and coffee and half the cream on a slow fire and stir
until it comes to a boil, then mix the yolks with the remaining cream;
stir all together and bring to a boiling point. Then strain through a
fine sieve. When cool freeze.
CARAMEL ICE CREAM.
Place 1½ pounds of granulated sugar in copper kettle and melt slowly
without water. When a good brown, slowly stir in one gallon of sweet
cream, set off and add 4 pounds of granulated sugar and 2 gallons of
cream. Flavor with 2 ounces of vanilla. When cool freeze.
FROZEN FRUITS.
The fruits used in this recipe should be soaked for at least 4 hours in
brandy.
2 pounds of brandied fruit,
2 quarts of water,
2 pounds sugar,
Whites of 2 eggs.
Mix well together and then freeze.
NORMONA PUNCH.
3 quarts of peach juice,
1 quarts of orange juice,
4 pounds of sugar.
Mix well by stirring, then freeze.
WATER SOUFFLES.
3 dozen eggs, whites and yolks,
3 quarts of fruit juice, (any kind desired)
6 pounds granulated sugar,
3 quarts of water.
Cook to a good scald, and when cold freeze. Can be made any color
desired.
In Answering
These Advertisements
Always
Mention
This Book
and your name will be listed as a manufacturing confectioner, and you
will receive the lowest trade prices.
About fifty carefully prepared editorials on timely topics of
interest to everybody in the trade.
About 60 pages of news and entertaining correspondence concerning the
doings of the trade throughout the world.
Complete reports of all legislation affecting the confectionery trade.
What a Subscriber to the
Confectioner’s Journal
Gets for $2.00 a year. Send for a Sample.
Mention Rigby’s book.
The Confectioners Journal Pub. Co., Philadelphia, Pa.
Several hundred practical recipes and technical designs, and an
“Inquiry Department” conducted in the interest of subscribers.
About 1000 pages of advertisements of the leading houses in the trade
and allied branches.
A total for the year of over =1300= pages of trade literature
achievements and announcements.
B. SHACKMAN & CO.
812 Broadway, New York
Specialties and Favors
For All Occasions
SEND FOR CATALOGUE
Northwestern Bakers’ Supply Co.
Headquarters in the Northwest for
Bakers’ and
Confectioners’
Supplies
Correspondence Solicited
16-18 Fourth St. No. MINNEAPOLIS, MINN.
RIGBY SUPPLY COMPANY
++Wholesale Masks++
A line of Masks added to your stock will be a
money maker. Send for a $5.00, $10.00
or $25.00 assortment.
False Wigs, Mustache and Beard
609 Kansas Avenue Topeka, Kansas
Whenever You Need
anything in the way of
Candy Makers,
Ice Cream Makers
Soda Fountain Supplies
and Utensils
Write to us—We can make it
interesting to you.
524 Magazine Street,
NEW ORLEANS, LA. =CHAS. DENNERY=
++Reliable Supplies++ ++and Confectioners++ ++SPECIALTIES++
HILKER and BLETSCH COMPANY
CHICAGO. CINCINNATI
BLUM BROS.
Importers, Manufacturers and Jobbers of
Specialties for Bakers,
Confectioners, Caterers.
Hotel and Ice Cream Makers Supplies, Baking
Powder and Flavoring Extracts.
WRITE US FOR PRICES
Old No. 64-66 Woodlawn Avenue
New No. 612-616 Woodlawn Avenue S. E. =CLEVELAND, O.=
H. FLEBBE, Pres. C. BICKEL, Vice-Pres. E. SCHIWITZ, Sec’y
Western Candy &
Bakers Supply Co.
Largest Supply House in the West
Everything for the Manufacturer
of Good Things.
Eleventh and Walnut Sts. St. Louis, Mo.
If You are Interested
in the advancement of the confectionery industry, read
THE
Confectioners Review
The Newspaper of the Candy Trade
Subscription $1.00 per year (in advance)
Bright, Newsy, Independent,
Fearless, Instructive, attractive.
Every issue contains articles of value to the Confectioners of the
United States.
Contains the best and exclusive accounts of Confectionery, Industrial
and Commercial Progress.
Contains special and technical views of vital interest to makers or
dealers in Confections.
Has the best system of news Correspondence of any trade paper in the
field.
Indispensable to the retailer.
Invaluable to the advertiser.
Published Monthly by
The Confectioners Review Publishing Co. (Inc.)
M. J. KEEFE, General Manager.
Business Office, 403 Johnston Bldg. Cincinnati, Ohio.
[Illustration: WE make the pleasing attractive kind of Candy Boxes and
we make them in all styles, all shapes, all sizes, Fancy top or just
plain. We’ve a knack of making a clean-cut, dainty Box, that has an
individual style all its own, and the prices you will find are little
if any higher than the ordinary kind.
Can’t we make the boxes you use?
The JOHN CROMPTON CO.
Established 1844. PHILADELPHIA, PA.]
An investment of eight cents a month will give you ideas and hints
about your business worth many dollars.
¶ Confectioners who read the International Confectioner consistently
will learn all there is to know about their business.
¶ In this paper there is published each month special departments
on “advertising,” “The Soda Fountain” and “In the Store,” which are
conducted by practical men, not office clerks, or stolen from other
papers.
¶ There is also printed the latest recipes in making candy. All the
notes of the trade, and the inside gossip of the large manufacturers
from whom you buy your goods. Items concerning the pure food laws.
¶ Don’t take our word about the merits of the paper. Write for a sample
copy and judge for yourself; or ask your successful neighbor what he
thinks of the paper. It costs one dollar a year.
Write for Sample Copy today or else you may miss something.
The International Confectioner
32 Union Square New York
[Illustration: Chocolate Coolers]
[Illustration: Porcelain Lined Ice Cream Refrigerators.]
The above illustration shows our Chocolate Coolers which we manufacture
and carry in stock in various sizes. Also our Ice Cream Refrigerators
which we carry in stock in various sizes and styles ranging to hold
from one 2-gallon porcelain lined can to six 10-gallon porcelain lined
cans. Our Coolers and Refrigerators are well insulated, which makes
them very economical on ice.
We also manufacture Chocolate and Bon Bon Dipping
Tables, Starch and Candy Boards.
Write us for Catalogue.
Chocolate Cooler Company
53 Alabama Street. Grand Rapids, Mich.
[Illustration:
_BAKERS’ HELPER_
Chicago.]
[Illustration]
That is the Sign of High Quality.
Bakers’ Helper is the oldest baker’s journal
in America. The baking trade
gives it first place.
=100 to 120 Pages each month
ONE DOLLAR A YEAR
To Subscribers in the United States=
Technical Articles, Bakery Plans, Discussions
of Bakery Methods, Recipes (original and
selected), Bakery News, etc.
We have for sale a fine selection of books for
bakers. Subscribers for the Bakers’ Helper
can get them at reduced rates.
Address =BAKERS HELPER= Chicago
315 Dearborn St.
The Box of Quality
[Illustration: “CLIMAX”
TRADE MARK REGISTERED]
The Box YOU Should Use
Why?
Used by a majority of the best confectioners.
Made from best grade stock.
Folds flat saving valuable space.
Instantly set up.
Moderate Price.
Send for Sample.
Whitney & Company,
120 Water St
Leominster, Mass.
Manufacturers of Paper Boxes of Every Grade
Nucoa Butter
(Registered and Patented)
For Thinning
Chocolates Supersedes
Cocoa Butter.
Saves 50 to 60 Per Cent.
Similar melting and setting points. Superior
hygienic properties.
=PURE, ODORLESS, DIGESTIBLE,
NEUTRAL.=
Contains no wax, does not become rancid,
quality never varies.
=Used by the Leading Houses
Throughout the World.=
For Caramels, unwrapped, supersedes animal and
mineral fats and waxes, and is the finest and most successful
product yet discovered for this purpose. It is as
sweet and nourishing as fresh cream.
Many Manufacturers Use Tons of this Article Weekly.
Packages, 224 or 112 Lbs. Cases.
WRITE FOR SAMPLES to
The Nucoa Butter Company
133 Front Street. NEW YORK.
Habicht, Braun & Co.
CHICAGO - NEW YORK
[Illustration]
IMPORTERS and MANUFACTURERS
OF
EVERYTHING
[Illustration]
A CONFECTIONER and BAKER Uses
[Illustration]
ABSOLUTE HEADQUARTERS
FOR ALL IMPORTED
NUTMEATS AND FRUITS
American Candy Makers
Interested in Trade in
Great Britain and Its
Colonies Should Use
“CONFECTIONERY”
The Business Organ of British Confectioners.
“CONFECTIONERY” is published monthly and is regularly used by the
leading business manufacturers
A specimen copy and advertising rates will be mailed on application
Write to
MACLARAN & SONS, Ltd.
38 Shoe Lane,
London, E. C. England.
The Jos. B. Funke Co.
Manufacturers
Fine Chocolates and Specialties
Correspondence Solicited.
LaCross, Wisconsin.
BESSIRE & COMPANY
(Incorporated)
Indianapolis, Indiana Louisville, Kentucky
Headquarters for
Raw Material
Supplies, Tools and
Machinery for
Confectioners,
Ice Cream Makers and
Soda Dispensers
Write for our new 1909 Catalog
[Illustration: Machine for Boiled Sugar.]
ESTABLISHED
1864.
Full Catalogues
Sent Free on
Application.
We Handle
Every Tool
You Need.
Thos. Mills & Bro.,
(INCORPORATED)
1301 to 1309 N. Eighth St.
Philadelphia, Pennsylvania
Manufacturers of
Confectioners,
Bakers and
Ice Cream Tools
and
Machinery.
[Illustration: Electric Freezers]
[Illustration: VICTOR ICE CREAM DISHER
Patented October 6, 1908.
The latest and the best. Bowl and knives are German Silver. Metal
part of handle is brass, nickeled. Knives meet in center of bowl and
remain rigid until thumb lever is pressed, which operates the knives
in opposite directions to surface, making a clean cut and dropping the
cream directly under the bowl, and does not flop it as a single knife
disher will do.
Sizes: 6, 8, 10, 12, 16 and 20 to quart.
Price, $1.50 each. By mail, 15 cents extra. ]
[Illustration:
RAPID
Ice Cream Disher
All parts made of German Silver. The most practical cone-shape disher.
More than 50,000 in use. It is operated with one hand. Simply grip the
handles together, and the four knives cut the cream loose. Relax grip
and coil spring throws the handles back.
Sizes: 4, 5, 6, 8, 10, 12, 16, 20 and 30 to a quart.
Price, $1.10 each. By mail, 9 cents extra.
(Note the change in price.)]
[Illustration: THE SUPERIOR DISHER
It is a decided improvement in dishers of this class. Cup is made of
seamless steel, shank of brass with wood handle securely fastened by
screw through the center. Knives are German Silver and end of same
turned over edge of cup; this prevents knife from being pressed out of
position when dishing hard ice cream. This feature alone makes it worth
three of the ordinary style.
Sizes: 5, 6, 8, 10, 12, 16 and 20 to a quart.
Price, 30 cents each. Six cents extra by mail.]
Catalog is Free and shows our full line.
[Illustration:
Peanut Roasters
Corn Poppers and
Combination Roasters and
Poppers
$8.75 to $350. Great
Variety. Easy Terms. ]
[Illustration: The Leader for more than a quarter of a century.]
KINGERY MFG. CO., 106-108 E. Pearl St., Cincinnati, O
A Fine Line of High Grade
Candies
[Illustration:
_Rigby’s
TOPEKA_]
A one-pound box of our best by express, charges paid,
upon receipt of Eighty Cents.
M. F. RIGBY,
Topeka, Kansas.
TRANSCRIBER’S NOTE
Illustrations in this eBook have been positioned between paragraphs
and outside quotations. In versions of this eBook that support
hyperlinks, the page references in the List of Illustrations lead to
the corresponding illustrations.
Illustrations without captions have had a description added, this is
denoted with parentheses.
The index was not checked for proper alphabetization or correct page
references.
Obvious typographical errors and punctuation errors have been
corrected after careful comparison with other occurrences within
the text and consultation of external sources.
Some hyphens in words have been silently removed, some added,
when a predominant preference was found in the original book.
Except for those changes noted below, all misspellings in the text,
and inconsistent or archaic usage, have been retained.
Pg 7: ‘lage’ replaced with ‘large’.
Pg 9: ‘gentelest’ replaced with ‘gentlest’.
Pg 13: ‘fo’ replaced with ‘for’ in ‘...stock for thinning it...’.
Pg 19: ‘mollasses’ replaced with ‘molasses’.
Pg 20: ‘CHEWNG’ replaced with ‘CHEWING’.
Pg 24: ‘siz’ replaced with ‘size’.
Pg 28: ‘wtih’ replaced with ‘with’.
Pg 34: ‘dops’ replaced with ‘drops’.
Pg 35: ‘wihout’ replaced with ‘without’.
Pg 37: ‘wih’ replaced with ‘with’.
Pg 38: ‘artar’ replaced with ‘tartar’.
Pg 39: ‘Weight’ replaced with ‘Weigh’.
Pg 44: ‘untll’ replaced with ‘until’.
Pg 51: ‘kiind’ replaced with ‘kind’.
Pg 60: ‘then’ replaced with ‘them’ in ‘...drop them on wax paper.’
Pg 50: ‘STLYE’ replaced with ‘STYLE’.
Pg 75: ‘shearse’ replaced with ‘shears’.
Pg 87: ‘banch’ replaced with ‘blanch’.
Pg 101: Removed extra ‘and’ in ‘fire and and add’
Pg 105: ‘marshmallaws’ replaced with ‘marshmallows’.
Pg 116: ‘paterns’ replaced with ‘patterns’.
Pg 118: ‘yould’ replaced with ‘would’.
Pg 120: ‘bn’ replaced with ‘bon’.
Pg 125: ‘hatch’ replaced with ‘batch’.
Pg 127: ‘targacanth’ replaced with ‘tragacanth’.
Pg 127: ‘gelatine’ replaced with ‘gelatin’.
Pg 129: ‘mollasses’ replaced with ‘molasses’.
Pg 129: ‘glocuse’ replaced with ‘glucose’.
Pg 134: ‘of’ replaced with ‘off’ in ‘Set off of the fire...’.
Pg 138: ‘extracats’ replaced with ‘extracts’.
Pg 138: ‘avertisement’ replaced with ‘advertisement’.
Pg 140: ‘once’ replaced with ‘ounce’ in ‘1 ounce citric acid...’
Pg 141: ‘Carmel’ replaced with ‘Caramel’.
Pg 141: ‘simply’ replaced with ‘simple’.
Pg 142: ‘Color caramel color’ replaced with ‘Caramel color’.
Pg 145: ‘ORGENT’ replaced with ‘ORGEAT’.
Pg 149: ‘off if it’ replaced with ‘off of it’.
Pg 168: Added missing ‘alcohol,’ in Angelica.
Ads: ‘insolated’ replaced with ‘insulated’;
‘Leomwister’ replaced with ‘Leominster’;
‘Pattented’ replaced with ‘Patented’;
‘Cantains’ replaced with ‘Contains’.
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