Wm. M. Bell's "pilot"

Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911)
by William Murray Bell

3206702Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams1911William Murray Bell

Wm. M. Bell's
"Pilot"

AN AUTHORATIVE BOOK ON
THE MANUFACTURE
OF CANDIES AND
ICE CREAMS

Compiled by
WM. M. BELL

PRICE $4.00

CHICAGO
1911

COPYRIGHTED 1911
BY WM. M. BELL

STATE OF ILLINOIS	)
	)	ss.
COUNTY OF COOK	)

Wm. M. Bell residing in the City of Chicago, county of Cook and State of Illinois, being first duly sworn, deposes and says that he has prepared the formulas herein contained and that each and every one is absolutely correct.

Wm. M. Bell

Subscribed and sworn to before me this 16th day of June, A.D. 1911.

Frank. A. O'Donnell

Notary Public.

PREFACE

In submitting this book it is my desire to place in the hands of the confectioner and ice-cream maker, rational formulas, every one of which has been used by me personally.

I have endeavored to set down each recipe in every detail.

The illustrations are from photographs taken by myself, and I believe will assist in demonstrating clearly certain points of manipulation.

Believing that the following will meet with your approval. I am,

Respectfully yours,

Wm. Murray Bell.

DEGREES-TESTS

I will endeavor to explain as plainly as possible the relative tests in cold water as compared with degrees on thermometer.

The soft-ball test is accomplished by dropping a small amount of the batch into cold water and taking it in the fingers and forming a soft ball of it (as a little ball of glucose would feel between the fingers). The degree for this test on the thermometer is about 240 degrees.

The hard ball test is accomplished in the same manner only when the candy is removed from the water it forms a hard ball. The degree for this test on the thermometer is about 248 degrees.

When the expression is used "cook to a crack" the test is accomplished in the same manner referred to, the candy when placed in the water being flattened between the thumb and index finger. If the candy breaks it is "cooked to a crack." The degree for this test on the thermometer is about 256 degrees.

The hard-crack test is accomplished by dropping a small portion of the candy in cold water and flattening out between the thumb and index finger. The candy will be as brittle as thin glass or an egg shell if the hard-crack degree is reached. The degree for this test on the thermometer is about 290 or 295 degrees. If the batch is for hard goods that have glucose in them and a gloss is desired cook to 330 degrees if possible to do so without the batch turning too dark. Remove from fire when light brown no matter at what degree it is as the greater quantity of glucose you use the lower you must cook the batch as glucose will start to burn about 20 degrees before sugar. If the batch you are cooking is pure sugar, that is, if there is cream of tartar used in place of glucose cook to 335 or 340 degrees.

The test "thread" is reached when you put your hand in water and then place your index finger in the batch and remove at once and by placing the thumb and index finger together you can pull a thread out about ¾ of an inch and blow on it without breaking it. This test is used for cordials, jellies, etc., and is about 36 when tested with the saccharometer or syrup gauge.

If you desire to take the candy out of the batch with your fingers place a pan of cold water near the furnace and dip your hand in the water, then take a small quantity of the candy between the thumb and index finger and back into the water. The operation must be quick or you will burn yourself, and still there is no danger of burning oneself if you are quick. Never use ice-water to test candy in. Use it just as it runs from the faucet.

CHOCOLATE COATING

Of course, the art of dipping chocolates is a trick which can only be accomplished through experience, nevertheless I will endeavor to give you a start at least.

A regular chocolate-warmer which the supply-houses carry is the first thing to get, and in buying one I would advise you to get a good copper one as I have found through experience that one good copper pan will outlast 4 or 5 tin or sheet iron ones. Build a table so as the pan will set down into it and place a little shelf underneath the pan for a gas-burner, on the table so that it will slide up close to the pan place a slab of marble about eighteen inches square and an inch thick. Make your table large enough so you can place a tray on each side of the marble one for the centers and the other to set the dipped-centers on.

In the outside pan place water and in the inside pan place the kind of chocolate you wish to dip in, breaking it up into small pieces with a hammer.

When the water gets warm stir the chocolate until melted and then turn gas off. Never allow the gas to burn after the chocolate is melted for you will cook it and it will become coarse. Let set until cooled off a trifle and with your hand take out a quantity of it onto the marble and work back and forth with your hand for a few minutes. This is done to thoroughly mix the chocolate and acclimate your hand. Place one center at a time in the chocolate and pick out with the chocolate hand and roll around with the fingers until thoroughly covered. Let set on the fingers and tap the back of the hand on the marble, then set cream on wax paper to cool. In warm weather place in ice box to cool.

Stringing will come to you gradually.

Do not get discouraged in dipping, it is quite a trick and only comes through experience.

MAKING STICK CANDY

I will endeavor to explain the mysteries of stick-candy for the benefit of the novice.

Of course, there are dozens of formulas for stick candy, but a good formula to be used by the majority of confectioners is 12 pounds of sugar, 3 pounds of glucose, and 2 qts. of water. Very carefully cook the above to 320 degrees, and, if possible, that is, if you have a good fire and your batch doesn't get too dark, cook it to 330 degrees.

The size of the batch may be made larger or smaller as the experience and demand warrant. When the batch is cooked, pour it on a greased slab and in a couple of minutes turn the edges in. Now light your table furnace and put your gloves on (buckskin or horse-hide are preferable). Turn the edges of your batch in again and cut a small piece off about the size of an orange and color it a good deep red with some good paste color. When you have the color well kneaded in, place the piece in front of the table furnace so as to keep it warm while you are attending to the remainder of the batch. Place the part of the batch left, on a place on the slab where there is no grease (if necessary, take a towel and wipe one corner off), knead it up good so as it will stick together, or so as it will not come apart where the grease has touched it.

When it is stiff enough to handle place on the hook and pull very vigorously, when you have got it started pour a few drops of peppermint oil on it at the hook and continue to pull, after a couple of more pulls add a few more drops of peppermint. When the batch is very white and has a bright shine on it start twisting the air out, by letting it hang on the hook and twisting to the right or left to resemble a rope, after doing this a couple of times remove from the hook and place on the

Stick Candy
Manner of Striping

spinning table (not in front of the table furnace), and knead it up like a person kneads bread. When it is stiff enough to stand up without squatting quickly, form in an oblong square (about 5 inches square and 10 or 12 inches long), and place in front of the table-furnace and have helper keep in shape. Take your piece of red and cut in two, leave half in front of the fire and take the other half and roll out into six sticks about as large around as your finger and as long as the batch. Lay them on the white batch about one inch apart and turn the batch over so as it will set on them to make them stick good.

Now take the other half and flatten out and pull out about twice as long as your batch is, cut in two and stick together side by side and pull out again and do the same (it should be about 6 inches wide.) Now lay this on the white batch directly opposite the narrow strips and roll over to make it stick good.

Now roll the batch until round and while you are rolling it press hard on the right end of the batch to make it smaller than the opposite end. When it is nice and round stand the batch on the large end and with both hands

Bottling Stick Candy Batch

pull up on the small end and form into a sort of Indian-club shape. Now lay the batch down and pull out in sticks about as large around as a lead pencil and about six feet long or as long as your table will allow, have your helper roll the far end of the batch until it is

Pulling out Stick Candy

twisted enough to suit and break or cut off, and your helper should roll it to the back end of the table. Continue this way until the batch is gone and your helper should endeavor to keep the sticks on the table moving when not twisting. When done with the batch cut off

Cutting Stick Candy for Jars

to fit jars or cans with a stick candy cutter or a large pair of shears. The pieces too small for sticks, or the ends that don't happen to be twisted enough can be cut into 1-inch lengths and sold for broken stick.

The stripe for wintergreen stick is to make about one-half pound of the candy yellow and a very small piece of red. When ready for the stripe pull the yellow out about 6 inches wide and 12 inches long. On each side of this place a red stripe about one-half an inch wide and stick it to the yellow. Pull it out twice as long as the batch, cut in two and place on the batch on opposite sides.

Cinnamon stick is made by taking a small piece of the candy (about 1 pound) and pulling it white for the stripe. The remainder of the batch should be colored a deep red and flavored with Oil of Cassia or Cinnamon. Knead until stiff and stripe with two wide white stripes.

Stripe your stick to suit the custom and habits of your community. Stripes vary all over the world.

BUTTERCUPS.

The beginner will find it advisable to start on small batches and after he has learned the several little tricks that come only by experience he may handle a batch to his liking. Another thing I would advise the novice to do is to start on a batch or batches with small centers and have the center hot, even if the goods do not look quite so well the batch will be easier to handle.

I will give you a small batch in the right proportions for a beginner or for a cheap buttercup. First place in a small kettle or pan two pounds of glucose and set on the fire. Stir until the glusoce becomes thin or starts to boil, then remove from the fire and work all the maccaroon cocoanut into it you can, and set on a tub or on the floor next to the furnace to keep warm.

Now place in another kettle ten pounds of sugar, one teaspoonful cream-of-tartar and two quarts water. Set on the fire and stir until it

Washing sugar from sides of Kettle

is all dissolved and then remove the paddle and when the batch starts to boil take a wet scrub-brush and wash off the sides of the kettle between the surface of the batch and the edge of the kettle. After you have washed all the sugar off good, place a wooden or steel cover on the kettle and allow to steam for about 5 minutes.

Remove cover from the batch and place thermomenter in.

Steaming Batch

Cook to 335 degrees and pour out on a nice clean, greased, slab. Turn the edges in a minute or so after pouring out and continue to do so until you can move it to a portion of the slab which has no grease on it. Put your gloves on and knead up well and when stiff enough to pull, place on the hook and while you are pulling it flavor with a few drops of rose extract and continue to pull until very glossy, then start twisting the batch as it hangs on the hook, twist the batch until a yard or so from the hook and fold over and twist again. After doing this about 3 times remove from the hook and place on the spinning table and knead up well as a person would a batch of bread. Light your table furnace, place batch in front of it and flatten out so as the batch is about 12 or 15 inches wide. Flatten out the edges on the long sides. Take a handful of starch and place it on one corner of the slab and remove the cocoanut batch from the kettle and place it on the slab where you have the starch, form it into a roll about 2 inches shorter than you have the jacket and place it in the center of the batch, lengthwise. With a damp cloth, which you have handy, dampen one edge of the batch and on folding the jacket over the center see that the side or edge you have dampened is on the outside. Fold in the ends good and tight and roll. While rolling make one end smaller than the other and when you have rolled it nice and round set up on the large end and with both hands form into a sort of indian-club shape, then lay it down and pull out across the butter-cup cutter or if the part between the cutter and the table-furnace gets too cool before you cut it, pull out the strip and cut in lengths long enough to suit the cutter.

There is quite a trick in keeping your batch just right in front of the furnace, if it chills the jacket will crack and if it is too soft the goods will not shine.

It is also quite important that you should have your. center the proper heat, if too hot it will kill the gloss on the jacket and crack it. One man should take care of the jacket and another watch out for the center for if the man handling the jacket touches the center his gloves will become sticky and spoil the finish on the buttercups.

It is very easy to become discouraged in learning to make butter-cups, so persevere, as experience is the only teacher.

Cream Slab.

There are many varieties of cream slabs, concrete, stone, marble, sheet iron, steel and probably others any of which are good if a man gets used to them. Sometimes a good man will spoil half a dozen batches getting accustomed to a new slab.

If your slab is perfectly smooth your cream needs less doctoring and can be creamed warmer than in the case of a rough slab, as the roughness of the slab will hasten the grain in the sugar.

You should be extremely careful as to the cleanliness of your slab before pouring a batch of cream on it as well as to see that it is always well sprinkled.

Creaming Fondant.

After a batch of cream is on the slab and ready to beat, creaming it is accomplished by using a spatula or creaming scraper, obtainable at most all supply houses.

The tool has about a four-foot handle and a blade on the end about 6 by 4 inches which is usually made of steel.

You handle the tool referred to much in the

Creaming Fondant

same manner as you would a shovel, vigorously working the batch back and forth, turning it over with each stroke so as to fold the outside edges into the batch. First beat on one side, then on the other, keeping the batch from the sides of the slab.

The batch will appear cloudy when the grain first appears and by continuing the beating will finally form in a hard mass which can be

Batch of fondant after creaming

softened up by kneading with the hands or allowing to set for an hour or so with a damp cloth over it which causes it to sweat and mellow up.

Vanilla.

To a ten-pound piece of cream add 1 teaspoonful best vanilla and work in well.

Cocoanut.

To a ten-pound piece of cream add 1 teaspoonful best vanilla and 1 pound maccaroon cocoanut.

Nut.

To a ten-pound piece of cream add 1 teaspoonful vanilla and one pound of chopped nuts of any kind, according to market and taste.

Nugats.

Mix ground walnuts with the chocolate and dip vanilla cream in it.

Lemon.

Add the grated rind of two lemons to ten pounds of cream together with one teaspoonful of extract of lemon.

Orange.

Add the grated rind of one orange to ten pounds of cream together with one teaspoonful of extract of orange.

Raspberry.

Use one-half pound of thick raspberry jam to ten pounds of cream together with one teaspoonful raspberry extract.

Strawberry.

Use one-half pound of thick strawberry jam to ten pounds of cream together with one teaspoonful of strawberry extract.

Butter.

To ten pounds of cream add 1 pound of the very best creamery butter and one teaspoonfull vanilla. After kneeding the butter in, set in the ice-box or a cool place for a short while.

Maples.

To ten pounds of cream add one teaspoonfull maple extract and a small quantity of burnt sugar (about a teaspoonful).

Coffee.

To ten pounds of cream add two teaspoonfuls coffee extract.

Roman Punch.

To ten pounds of cream add one teaspoonful Roman Punch extract and color a very delicate pink.

Almond.

To ten pounds of cream add one pound finely chopped almonds and one-half teaspoonful of almond extract or a couple of drops of non-poisonous oil of Bitter Almond.

EGG HAND-ROLL CREAM

Place in kettle.

20	lbs. white sugar.
2	teaspoonfuls cream-of-tartar.
3	qts. water.

Set on fire and stir.

When batch comes to a boil remove paddle and with a wet scrub-brush wash off the inside of the kettle between the surface of the batch and the edge of the kettle.

Rolling Creams for dipping

Place wooden or steel cover on kettle and allow to steam for 2 or 3 minutes.

Remove cover and place thermometer in batch, cook to 242 degrees and pour on damp slab.

When luke warm place on it the well beaten whites of 12 eggs and cream.

When creamed cut into four or five pieces, flavor to suit and dip in bitter-sweet coating.

HAND-ROLL CREAM NO. 1.

40	lbs. sugar.
6	qts. water.
2	large teaspoonfuls cream of tartar.

When batch comes to a boil skim off all foreign substance which forms on top and place tin or wooden cover on and allow to boil for 5 minutes.

Remove cover and with a damp sponge or scrub brush wash off the inside of kettle between the surface of the batch and the edge of the kettle.

Place thermometer in batch and cook to 242° and pour on damp slab.

When quite cool place 6 lbs. glucose on batch and cream.

Cut in 2 or 3 pieces and flavor and dip in bitter-sweet chocolate.

HAND-ROLL CREAM NO. 2.

Place in a bright copper kettle

20	lbs. A sugar.
1	gal. water.
1	teaspoonful cream of tartar.

When batch comes to boil skim off all formation gathering on surface and cover with a wooden or steel cover and allow to steam for 5 minutes. Remove cover and wash down sides of kettle and place thermometer in. Cook to 244° and pour on damp slab. When cool place on the batch.

¼	lb. glucose.
¼	lb. melted marshmallows.
3	oz. glycerine.
5	whites of eggs, beaten stiff.

Beat to a cream, flavor to suit, and roll out to be dipped in bitter-sweet, or milk coating.

MAPLE NUT CREAMS.
Hand Rolls.

Place in kettle

10	lbs. white sugar.
10	lbs. yellow sugar (No. 14).^[1]
3	qts. water.
1	teaspoonful cream-of-tartar.

Set on the fire and stir up. When it comes to a boil remove paddle from batch and cover with a wooden or steel cover for 2 or 3 minutes. Remove cover and with a damp scrub-brush wash the sugar from the sides of the kettle. Place the thermometer in and cook to 242 degrees, pour on damp slab. When hike warm place one teaspoonful salt on batch together with about one ounce of vanilla and cream-up. Roll out in small balls and press a small piece of English walnut on each ball.

Dip in bitter-sweet coating.

SAN FRANCISCO CREAM.
Hand-Rolls.

Place in kettle

20	lbs. A sugar.
¾	teaspoonfuls acitic acid.
1	gal. water.

When batch boils skim off surface formation, wash down sides and steam for 5 minutes.

Cook to 242 degrees and add 2 ounzes glycerine, remove and pour on damp slab. When cool, place on batch the whites of 16 eggs, whipped stiff, and commence creaming.

When batch is almost up, add to it, ½ teaspoonful Salasitic Acid, dissolved in 1 teaspoonful alcohol, and finish creaming. Flavor to suit and roll into small balls to be dipped in bitter-sweet coating.

In some localities the use of salasitic acid is unlawful.

MINCE MEAT CREAMS.
Hand-Rolls.

Place in a clean copper kettle

20	lbs. sugar.
3	qts. water.
1½	teaspoonfuls cream-of -tartar.

Take two pounds of dry mincemeat and run through your grinder or mill.

Add the mincemeat to the batch and set on fire and stir up. When it starts to boil remove paddle and cover with a wooden or steel cover and allow to steam for 2 or 3 minutes.

Remove cover and place thermometer in batch and cook to 242 degrees and pour on damp slab.

When luke-warm pour 2 ounces good brandy on top of batch and cream.

Roll in small balls and dip in sweet chocolate.

STRAIGHT MAPLE CREAM.
Hand Rolls.

Place in kettle

10	lbs. white sugar.
10	lbs. Canadian maple sugar.
1	teaspoonful cream-of-tartar.
3	qts. water.

Set on fire and stir.

When it comes to a boil remove paddle and wash the sugar from the sides of the kettle with a wet scrub-brush. Set wooden or steel cover on and allow to steam for 2 or 3 minutes.

Remove cover, place thermometer in batch, cook to 242 degrees and pour on damp slab.

Cream when luke-warm, roll into small balls and dip in bitter-sweet coating.

HONEY CREAM.
Hand Rolls.

Place in kettle

5	lbs. honey.
15	lbs. white sugar.
3	qts. water.

Set on fire and stir.

When batch boils remove paddle and with a damp scrub-brush wash the sugar from the sides of the kettle.

Place wooden or steel cover on kettle and allow to steam for 2 or 3 minutes.

Remove cover, place thermometer in batch, cook to 240 degrees and pour on damp slab.

Cream when luke-warm, roll into small balls and dip in bitter-sweet coating.

Starch Work.

It is policy to have a little room built separate in one corner of the shop for your starch work. The starch-room must be free from dampness.

Starch-boards can be bought of any supply house, they are about 18 by 36 inches and about an inch and a quarter deep with one inch legs.

Corner of a starch room, showing trays ready for impressions

The starch-room should be large enough to handle about 16 or 18 such boards.

Build a trough in the room large enough to hold about 200 lbs. starch and a table connected with the top of the bin long enough and wide enough to hold at least two boards, then you can pile the others on top of these. When filling your boards mix the starch thoroughly with a cluster of wire, such as an egg whip and scoop starch into the boards until full. Then by scraping a stick over the top of the boards they are leveled off nicely and ready for the impressions.

Starch moulds can be bought of most any supply house.

In placing the moulds on a stick to make impressions with, place them on to fit your funnel, if you use a 5, 6 or 8-nose funnel, place the moulds on accordingly.

Use sealing wax, glue or glucose mixed with starch to a paste in sticking moulds on. Press the moulds into the starch gently and tap with your finger before lifting. You can make the moulds as close together as you see fit. After running the cream in the mould allow to remain until set (usually over night) and remove by running a seive or screen under them and lifting out. Shake off and brush or blow off starch before dipping. A screen for this purpose may be had at supply houses.

When melting cream the best way to tell whether it is hot enough or not is by allowing it to set a moment after it is thin and when a scum forms on the surface remove from the fire. After a little experience you can tell at a glance when the batch is ready.

If you are running an assortment out of one batch it is possible to flavor all out of the same pan, first, flavor vanilla and fill your vanilla form, then flavor lemon and run your lemon forms, next flavor pineapple and run them, then flavor strawberry and run, and last of all flavor maple, color brown and run them.

STARCH CREAM.

Place in kettle

25	lbs, sugar.
5	lbs. glucose.
3	qts. water.

Set on fire and stir up.

When batch starts to boil remove paddle and place cover on kettle.

Allow to steam for about 2 minutes, remove cover and place thermometer in batch.

Cook to 240 degrees and pour on damp slab. Cream when luke-warm.

Place in kettle

4	lbs. sugar.
2	lbs. glucose.
1	qt. water.

Set on fire and cook to 242 degrees and set on tub.

Add to it 5 ounces sheet gelatine dissolved in 1 pint water and beat with an egg, whip until quite stiff.

When the cream is all melted for the starch add the marshmallow batch and mix thoroughly. This makes a fine center.

STARCH CREAM No. 2.

Place in kettle

25	lbs. sugar.
5	lbs. glucose.
3	qts. water.

Cook to 240 degrees and pour on damp slab.

Cream when luke-warm and when melting for starch add about 5 lbs. glucose and mix in well.

STARCH CREAM No. 3.

30	lbs. sugar.
6	qts. water.

Cook to 242 degrees, remove from fire and add 10 lbs. glucose, mix in very carefully to keep from graining batch too soon and pour on damp slab.

Cream when luke-warm and when melting for starch, add 5 lbs. glucose and mix in thoroughly.

GLYCERINE CREAM.

Place in clean, copper kettle

20	lbs. sugar.
1	gal. water.

When it comes to a boil skim off top and place cover on and allow to steam for 5 or 10 minutes

Remove cover and with a damp sponge or scrub-brush wash off the inside of the kettle between the surface of the batch and the edge of the kettle.

Place thermometer in and cook to 248 degrees.

Add enough glycerine to the batch to reduce it to 244 degrees, then remove from fire and pour on damp slab.

When cool cream up and use for patties, bon-bons, etc.

CREAM PATTIES.

Place in a pan or double boiler about 4 pounds Patti-Cream and place over steam or boiling water and stir until all dissolved and a crust-like ice forms on the surface.

Proper way of holding funnel in running Cream Patties

Remove from the fire and take your pattie funnel (with stick to fit the hole) and hold over fire until warm.

Flavor cream, place in funnel and drop patties out on wax paper, laying on trays or spinning table.

After they have set firmly, run a large knife under the paper to keep from sticking to wood, pick patties up and place on edge in pans.

If the cream is too thick after being melted add enough water to thin to the proper consistency.

If your cream is too hot the patties will spot and if not hot enough they will stick together.

Never lay paper on a cool slab as this will also spot them.

Make your patties in pale tints, except the chocolate.

COLORS AND FLAVORS FOR PATTIES.

White—Peppermint.
Pink—Wintergreen.
Maple—Maple.
Chocolate—Chocolate.
Green—Pistachio .
Lavender—Violet.
Red—Cinnimon.
Blue—Heliotrope.
Yellow—Lemon.
Orange—Orange.

VARIEGATED PATTIES.

Melt cream ready to run and flavor to suit.

For red, white and blue patties, take your funnel and with your finger draw a streak of red color up the inside of funnel from top to bottom on one side and on the opposite side make a streak of blue. Pour cream in the funnel and run out as usual.

For green and white variegated patties make two streaks of green color.

BON-BON DIPPING.

Place in a double boiler three or four pounds of bon-bon cream and melt until a slight crust forms on the surface when you allow it to set for a moment.

Remove from fire and place one center at a time in the cream and fish out with a bon-bon fork. Place on wax paper and mark as desired. Do not allow your cream to become too hot.

Nice centers for high-class retail trade are pineapple fritters cut in small points, nice large French cherries, marshmallows, all kinds of nuts, fruit paste and cream centers if you desire.

Make your bon-bons very pale in color.

Use flavors such as vanilla, rose, violet, pistachio, heliotrope. Dip brazils in maple cream.

STOCK FONDANT.

Take

20	lbs. A sugar.
3	qts. cold water.
1	teaspoonful cream-of-tartar.

Place all in bright, copper kettle.

Stir until well mixed and when the mixture comes to a boil skim the formation from the surface, wash off the inside of the kettle between the surface of the batch and the edge of the kettle, and cover over with a wooden or steel cover. Allow to steam for 5 minues and remove cover. Place thermometer in batch and cook to 242 degrees, pour on well-sprinkled slab and allow to remain for about 5 minutes and then sprinkle surface of batch with cold water.

When the batch is thoroughly cold cream up as other creams.

Place in crock or tub and cover with damp cloth.

Use this cream for bon-bon centers, graining batches, etc.

GELATINE FONDANT.

20	lbs. A sugar.
3	qts. water.
1	tablespoonful cream-of-tartar.

Place all in a kettle and stir until thoroughly mixed.

When mixture comes to a boil skim off all formation coming to the surface.

With a wet sponge or scrub-brush wash off the inside of the kettle between the surface of the batch and edge of the kettle. Cover over with wooden or steel kettle cover and allow to steam for 5 minutes.

Remove cover and place thermometer in batch. Cook to 244 degrees and set off on barrel.

Have 2 sheets of gelatine, previously soaked (until slimy), squeeze water out of it, drop into the batch and allow your batch to set for just about one minute to allow the gelatine to become mixed without stirring it.

Pour on damp slab and cream when cold. Use for patties, bon-bons, etc.

PLAIN PATTIE FONDANT.

Place in a bright, clean copper kettle 20 lbs. A sugar and 1 gal. water, set on furnace and stir a few minutes until sugar and water are thoroughly mixed and when it starts to boil skim off all formation on surface of batch and take a damp sponge or scrub-brush and wash off the inside of the kettle between surface of the batch and the edge of kettle. Cover with a wooden or steel cover and allow to steam for about 5 minutes. Remove cover and place thermometer in batch. Cook to 245 degrees and very carefully pour on a well-sprinkled slab. Allow to remain about 5 minutes without disturbing and then sprinkle lightly with cold water. Let set until partially cold and cream.

Place in crock or tub and keep covered with a damp cloth. This is the finest cream for patties and split bon-bons that I have ever come in contact with. When running patties with it get cream good and hot and your patties will shine like they were varnished and they will never stick together.

PATTIE FONDANT.

Place in kettle

50	lbs. A sugar.
2	gal. water.
1	teaspoonful boric acid.

When batch comes to a boil skim off all formation on surface, wash down sides and cover over with a wooden or steel cover and allow to steam for 5 or 10 minutes.

Remove cover and cook to 236 degrees and add 2 ounces starch dissolved in a tumbler of water and cook to 246 degrees.

Set off and add 4 sheets of gelatine (previously soaked in cold water until they are soft or slimy).

Pour on damp slab and cream when cold. Use for cream patties, bon-bons, etc.

NOTICE ON SCRAP.

When making candy of scrap do not become discouraged on your first attempt as it is impossible for me to regulate the scrap you use and if you use too much glucose or not enough the result may be passable, but not up to stand ard. In working scrap it takes more brain's than in any other branch of the business.

It is policy to keep your different kinds of scrap separate, such as cream scrap, caramels, hard goods and so on and try to keep the light and dark scrap separate also.

Don't allow any acid goods, such as acid drops, etc., to become mixed with the other scrap, it is policy to throw it out. Do not cook any quantity of marshmellows with scrap, they make the batch tough and gummy.

SCRAP FONDANT.

Place any quantity of cream scrap in a kettle with enough water to dissolve. Not too much glucose candy.

Boil until all is dissolved, and strain.

Boil to 243 degrees and pour on cream slab.

Cream quite warm and when it hardens place in bucket and cover with damp cloth for stock.

SCRAP CENTERS.

Take any quantity of scrap fondant and place in pan over steam and melt until quite hot.

Remove all from fire and add vanilla flavor and ground nutmeg.

Run into any mould in starch and dip in sweet chocolate.

CHOCOLATE ALMOND EGG NOUGAT.

Place 25 lbs. mixed scrap in a kettle with enough water to dissolve or about 3 qts., when all is melted strain. Cook to 250 degrees and pour half over the well beaten whites of 18 eggs. Add 3 ounces cocoa butter. Cook the other half of batch to 260 degrees and pour into the eggs. Test batch in cold water and see if you have a stiff ball, such as a caramel test. If too hard add water and vanilla to reduce. If not hard enough place over ash fire or steam bath and cook to caramel test.

Add to it 3 or 4 lbs. of scrap fondant and work in smooth, when quite thick add 2 tablespoonfuls nutmeg, vanila flavor and 1 lb. shaved chocolate, and 2 lbs. Valencia almonds.

Pour in wafer lined box and cut next day in 5-cent slices about 2x4x½ inches.

CHOCOLATE COCOANUT FUDGE BARS.

Place in kettle

25	lbs. mixed scrap.

Water to dissolve and boil until all is melted, and strain.

Cook to 248 degrees and set on tub and grain off by stirring and rubbing on the sides of the kettle with your paddle.

Add cocoa and vanilla to flavor and some burnt sugar to color real dark, if necessary.

When batch is quite thick add 5 lbs. of scrap fondant and work in smooth. Add 2 lbs. chip cocoanut and pour in paper lined starch tray arid let set over night.

Turn out and cut in 2x4 bars to be sold at 5 cents each.

CORN MEAL NOUGATS.

15	lbs. mixed scrap.
3	qts. water.

Boil until all is dissolved, and strain.

Cook to 246 degrees or 248 degrees and add 2 ounces cocoa butter.

Remove from fire and add 10 lbs. corn meal and all the macaroon cocoanut it will take.

Flavor with ground nutmeg and vanilla.

Roll out thin on greased slab about like nougat and cut in small pieces to dip in sweet coating.

SCRAP FUDGE.

Place in kettle.

25	lbs. mostly cream scrap.
Water to dissolve.

Melt and strain into another kettle.

Cook most of the water out or to about 236 or 238 degrees and add one-half gal. condensed milk. Beil down again and add 1 qt. condensed milk. Boil down again and add another quart of condensed milk and cook to 245 degrees or firm ball. Set off and stir until quite thick and pour in paper-lined starch trays. When cold mark in 1-inch squares.

Shellac top if desired.

NEW ENGLAND PLUM PUDDING—SCRAP.

Melt 10 lbs. scrap fondant in a pan over hot water until quite hot.

Set pan out of hot water and add to it

2	teaspoonfuls ground nutmeg.
½	teaspoonful Roman punch flavor, or
	One ounce brandy.
2	lb. currants.
1	lb. raisins.
1	lb. almonds.

Stir until good and thick and place in box or tray lined with wax paper and let set until cool.

Turn out, pull off wax paper and cut in bars 1½×3 inches and as long as the box or tray is wide. Ice with white cream as a person would a cake and slice about ⅜ or ½ inch thick for 5-cent sellers.

This is a good piece, try it.

CHOCOLATE WALNUT SLICE.

Place in kettle

10	lbs. scrap (taffy, caramels, etc.).
2	qts. water.

Set on fire and stir until dissolved. Strain.

Set on fire and cook to soft ball or about 240 degrees (stirring constantly), then add 1 qt. cream and cook to about 256 or 258 degrees or a good crack. Set off and add cocoa to flavor and color and a little vanilla.

Pour on greased slab and sprinkle over it about 1 or 1½ lbs. English walnut pieces and fold in edges.

Knead up good and when quite stiff fo;?m into a roll about 3 inches thick and roll until almost cold.

Now, with a good sharp knife cut oft in slices one-half inch thick and wrap in wax paper to be sold for 5 cents.

It is quite a trick to cut these and takes a little practice.

SCRAP FUDGE No. 2.

Place in kettle

10	lbs. scrap (part chocolates).
2	lbs. caramel paste.
1	qt. cream.

Stir continuously and cook to 242 degrees.

Set on tub and add 6 lbs. fondant, work smooth and pour on wax paper between iron bars and spread out one-half inch thick.

Let set over night and mark in one-inch squares for counter.

FRITTER RINGS.

Have your tinner make you a couple of rings (out of extra heavy tin) 4 inches in diameter and one-half inch in height. Have a wire loop soldered on each ring to act as a handle.

Use these for all glaca nut fritters, recipes for which you will find on looking through book.

PECAN FRITTERS.

Place in copper kettle

2	lbs. glucose.
3	lbs. sugar.
2	oz. of any good grease
1	qt. water.

Set on furnace and mix, with paddle.

When mixture starts to boil place thermometer in and cook to 300 degrees. It is unnecessary to stir batch the entire time.

When batch is 300 degrees remove thermometer and add 4 lbs. pecan halves, or pieces and a tablespoonful of salt.

Stir until thoroughly mixed and dump in a mass on a well greased slab.

It will enable you to handle batch more freely if you have an old pair of gloves handy to put on when manipulating. Keep turning your batch over every few minutes to prevent candy from running through the nuts onto the slab.

With your scrapper cut off a piece of the batch about the size of a peach and place in fritter ring and with the tops of the fingers spread out to fill ring and shove back on slab out of your way, lift ring from it, cut off another piece and manipulate in same manner.

You will have to work fast on this batch to keep it from getting too cool. When they are cold wrap in thin wax paper and stack in pans on edge.

Sell for 10 cents apiece.

This batch should make about 40 fritters.

Making fritters—Using fritter ring

WALNUT FRITTERS.

Place in copper kettle

2	lbs. glucose.
3	lbs. sugar.
2	oz. of any good grease
1	qt. water.

Set on furnace and mix with paddle.

When mixture starts to boil place thermometer in and cook to 300 degrees.

It is unnecessary to stir batch the entire time.

When batch has reached 300 degrees remove thermometer and add 4 lbs. walnut pieces and a tablespoonful salt.

Stir until thoroughly mixed and dump in a mass on a well-greased slab.

Manipulate in same manner as pecan fritters.

Sell for 10 cents apiece.

This size batch should make about forty fritters.

CACHEW NUT FRITTERS.

Place in copper kettle

2	lbs. glucose.
3	lbs. sugar.
2	oz. of any good grease
1	qt. water.

Set on furnace and mix with paddle.

When mixture starts to boil place thermometer in and cook to 280 degrees.

When the thermometer registers 280 degrees remove it from batch and add to the batch 5 lbs. cachew nuts and 1 tablespoonful salt.

Stir from the sides of the kettle (to prevent breaking nuts) and cook until the nuts run or seem to slip from the paddle. It will take 5 minutes cooking after adding nuts.

Dump the batch in a mass on a well-greased slab and turn over and over for a few minutes before you start to make fritters out of it.

When the sugar and nuts are thoroughly mixed start to manipulate in the same manner as pecan fritters.

Sell for 10 cents apiece.

This batch should make about forty-eight fritters.

ALMOND FRITTERS.

Place in copper kettle

2	lbs. glucose.
3	lbs. sugar.
2	oz. of any good grease
1	qt. water.

Set on furnace and mix with paddle.

When mixture starts to boil place thermometer in.

When thermometer registers 240 degrees remove it from batch and add 5 lbs. Valencia almonds and 2 tablespoonfuls of salt.

Shut down your fire a trifle and stir batch from the sides of the kettle to prevent breaking the nuts.

Stir and cook until the nuts are through cracking and the batch starts to smoke.

Remove from furnace and pour into a large sieve set on iron caramel bars over a well-greased slab.

Allow to strain for 3 or 4 minutes and take sieve with your gloved hands and turn upside down on the slab and let the almonds fall out. With your scraper remove all the nuts that adhere to the sides of the seive.

Take the candy that has strained off and turn up and add to scrap to be used in making caramels, taffy, etc.

Make your almonds into fritters the same as you would pecan fritters being more careful not to break the nuts.

Sell for 10 cents apiece.

This batch should make about forty-eight fritters.

BLANCHED ALMOND FRITTERS.

Blanch 5 lbs. Valencia almonds by scalding in hot water for about 5 minutes (do not let water boil) and then running cold water over them until cooled off thoroughly. Drain water off and by pressing between the index finger and thumb the skin of the almond will slip off very easily. When all are done place behind furnace until dry.

Place in copper kettle

2	lbs. glucose.
3	lbs. sugar.
2	oz. of any good grease
1	qt. water.

Set on furnace and mix with paddle.

When mixture starts to boil place thermometer in.

When thermometer registers 280 degrees remove it, and add 5 lbs. blanched almonds with 2 tablespoonfuls salt.

Stir from the sides of the kettle and when the nuts and candy are thoroughly assimilated remove from furnace and dump it in a mass on a well-greased slab.

Manipulate in same manner as pecan fritters.

Sell for 10 cents apiece.

This batch should make about forty-eight fritters.

BRAZIL FRITTERS.

Place in copper kettle

2	lbs. glucose.
3	lbs. sugar.
2	oz. of any good grease
1	qt. water.

Set on furnace and mix, with paddle.

When mixture starts to boil place thermometer in.

When thermometer registers 300 degrees remove it and add 4 lbs. Brazil pieces with 2 tablespoonfuls salt and one-half teaspoonful extract lemon. Mix well and dump in a mass on a well-greased slab.

Manipulate in same manner as pecan fritters.

Sell at 10 cents apiece.

This batch should make about forty fritters.

BLACK WALNUT FRITTERS.

Make as pecan fritters, substituting black walnuts for pecans.

PIGNOLIA NUT FRITTERS.

Make as pecan fritters, substituting Pignolia nuts for pecans and adding one-half teaspoonful lemon extract with salt and nuts.

MIXED NUT FRITTERS.

Make as pecan fritters, substituting all kinds of nuts that you may have in the shop in place of pecans.

NUT BARS.

Make all varieties in same manner as fritters only mould on a well-greased slab between iron bars, using large rolling pin to spread the batch, about one-half inch thick.

Cut in pieces about 5×2 inches and sell at 10 cents each

No. 1. "OH, JOY" FUDGE.

This is without a doubt the finest fudge I know of.

Place in a bright kettle

4	lbs. A sugar.
1	lb. No. 14 yellow sugar.
¼	lb. butter.
1	lb. bitter chocolate (shaved).
2	oz. molasses.
½	gal. cream.

Stir continuously and cook to a very soft ball or about 238 degrees.

Set on a tub and stir briskly until very thick like putty.

Set on furnace again and stir until you have thinned it down again, and pour between iron bars onto wax paper (laid on slab) and spread out one-half inch thick. This will fill a space about 14×30 inches. When set, mark into one-inch square and break off for store.

This fudge will stay fresh for months. Try it.

"OH, JOY" NUT FUDGE.

Make batch of No. 1 "Oh, Joy" Fudge and when ready to pour stir into it three-quarter pounds broken walnuts and finish.

VASSAR FUDGE.

Place in a bright kettle

5	lbs. A sugar.
1½	lbs. bitter chocolate.
½	gal. cream.

Stir continuously and cook to 238 degrees or a very soft ball.

Set on tub and stir briskly.

When it starts to thicken pour out, onto wax paper, laid on slab, between iron bars, and spread out about one-half inch thick.

Set bars 12×30 inches.

When cold mark into one-inch squares and break apart for store.

No. 2. FUDGE.

Place in kettle

5	lbs. A sugar.
2	lbs. glucose.
10	oz. best cocoa.
¼	lb. butter.
½	gal. cream.

Stir continuously and cook to a soft ball or 237 or 238 degrees.

Set on tub and add three lbs. fondant and work perfectly smooth by stirring and mashing the lumps of cream against the sides of the kettle with the flat side of your wooden paddle.

Pour out on wax paper laid on slab, between iron bars (set about 20×30 inches) and spread out one-half inch thick. When set mark in one-inch squares and break off for store.

COCOANUT FUDGE.

Place in kettle

5	lbs. A sugar.
1½	lbs. bitter chocolate.
½	gal. cream.

Stir continuously and cook to very soft ball or 238 degrees.

Set on tub, flavor with vanilla and add to it one lb. string or thread cocoanut.

Stir cocoanut in and beat until batch starts to thicken and pour out on wax paper between iron bars set 10×30 inches and spread out to fill irons.

When set, mark deep into one-inch squares, break off and stack in pan for counter.

CARAMEL CREAM FUDGE.

Place in kettle

5	lbs. No. 14 yellow sugar.
¼	lb. butter.
½	gal. cream.

Cook to soft ball or 237 or 238 degrees and set on tub.

Add to batch one lb. fondant and work smooth with wooden paddle and beat until it starts to thicken, then pour on wax paper between iron bars (set 10×30 inches) and spread out to fill irons.

When cool, mark in one-inch squares, break off and stack in pan for counter.

MAPLE PECAN FUDGE.

Make batch of maple fudge and when ready to pour add ¾ lb. broken pecans, stir in well and finish.

MAPLE FUDGE.

Place in kettle

3	lbs. A sugar.
2	lbs. No. 14 yellow sugar.
½	lb. Canadian maple sugar (shaved).
¼	lb. butter.
½	2 gal. cream.

Stir continuously and cook to 238 degrees or a very soft ball.

Set on tub and beat until batch starts to thicken and pour on wax paper between iron bars set 10×30 inches.

When cold mark in one-inch squares, break apart and stack in pan for counter.

MAPLE OR CARAMEL ITALIAN CREAMS.

Place in kettle

5	lbs. brown sugar.
5	lbs. white sugar.
12	lbs. glucose.
10	lbs. condensed milk.

Set on fire and cook to a soft ball or about 240 degrees (stirring constantly).

Set on tub and add to it 1 teaspoonful salt, 3 lbs. marshmallows or marshmallow dough, 1 lb. flour and 20 lbs. stock fondant.

Stir in nice and smooth and pour in paper-lined starch boards to set.

When set mark in one-inch squares and if you so desire you may give the top a coat of glazine to make it shine.

Turn out of tray, peel off paper and break apart as marked.

This batch is large enough for about six trays. You may cut it down or enlarge it as you see fit.

CHOCOLATE ITALIAN CREAMS.

Place in kettle

20	lbs. mixed scrap.
10	lbs. condensed milk.

Set on fire, stir constantly, and cook to soft ball or 240 degrees.

Set on tub and add ½ lb. dark cocoa, 1 oz. vanilla, 1 teaspoonful salt, 3 lbs. marshmallows, or marshmallow dough, 1 lb. flour and 20 lbs. stock fondant.

Stir in nice and smooth and pour in paperlined starch boards to set.

Glazine top and mark in one-inch squares.

Turn out, peel off paper and break apart.

NOUGAT FOR DIPPING.

Place the whites of 18 eggs in a kettle and whip stiff.

Place in another kettle.

6	lbs. glucose.
6	lbs. sugar.
1	qt. water

Set on fire and stir until dissolved. Cook to 250 degrees and pour half on the egg-whites while helper stirs eggs briskly with a wooden paddle.

Cook other half to 260 degrees and pour on eggs.

Place 6 lbs. sugar and 6 lbs. glucose in the kettle again with a little water and 3 oz. some good grease. Cook to 270 degrees and pour half on the eggs and cook the other half to 280 degrees and pour it on the eggs. Flavor with about one-half ounce vanilla and a few drops rose, add 2 lbs. almonds and stir until thick so almonds will not float. Pour on greased slab between iron bars, about one-half inch thick. When cold cut ½ inch by 1½ inch and dip in sweet coating.

This is a dandy nougat.

Manner of pouring candy into eggs in making nougat.

FRENCH NOUGAT.

Make a batch of nougat per recipe for nougat for dipping and after you have poured the last of the candy in, set on scale and weigh. Add to it two-thirds as much stock fondant as you have batch and mix all in well, flavor, add nuts and pour in box or tray lined with wafer sheet, place wafer sheet on top and press down tight.

Cut in 5-cent slices the next morning, one-half inch thick, two inches wide and three and one-half inches long. This is a dandy nougat and is a great deal simpler than evaporating by steam.

FRENCH NOUGAT No. 2.

Place the whites of 12 eggs in a kettle and whip until stiff.

Place in another kettle

3	lbs. glucose.
4	lbs. white sugar.
1	qt. water.

Set on fire and stir until dissolved.

Cook to 250 degrees and pour half over the egg-white while helper stirs them vigorously with wooden paddle.

Three-layer Nougat—cut for counter

Cook the other half of batch to 260 degrees and pour over the eggs as you did the other.

Place the kettle containing batch in another kettle containing water, set on fire and allow water to boil until you can take a small portion of the batch and flatten out in a pan of cold water between the fingers and thumb and it will snap when you hit it with your finger, but still will bend and form a stiff ball.

Remove from steam bath, add vanilla flavor, and ½ lbs. almonds.

Pour in wafer-lined box, cover with wafer sheet and let set over night.

Cut in 5 or 10-cent slices.

SCRAP NOUGAT.

Place in kettle

20	lbs. mixed scrap.
1	gal. water.

Set on furnace and boil until all is melted and strain into another kettle.

Cook to 260 degrees and pour over 18 egg whites (which have previously been whipped stiff). Beat until very thick, add 3 oz. grease and pour in wafer-lined box and allow to set over night. Cut into 5-cent slices about one-half inch thick, 4×2-inch surface.

If desirable add 2 lbs. almonds just before pouring out.

TUTTI FRUTTI NOUGAT.

Place in bright kettle

15	lbs. sugar.
7	lbs. glucose.

Enough water to dissolve and cook to 256 degrees.

Set on tub and when it has cooled down a trifle add one ounce sheet gelatine previously soaked in water to make it tender. Now add four ounces albumen well beat up and two tablespoonfuls soda, when all is worked in well add one lb. French cherries, one lb. pineapple and one and one-half Valencia almonds and vanilla flavor. Pour in wafer-lined box and let set over night. Cut in 5-cent slices.

CALIFORNIA NOUGAT.

First rub through a colander one gallon apricots and set aside in a kettle. Place in separate kettle

8	lbs. sugar.
3	lbs. glucose.
2	qts. water.

Cook to 330 degrees' and have helper pour into the apricots while you stir with paddle.

When all is added test in cold water and see if it is a medium ball, and if not set over an ash fire and cook until it reaches the medium ball stage. Remove from fire and add two pounds almonds and all the macaroon cocoa- nut you can work into it.

Place in a box lined with wafer sheets and press down firmly.

When set, slice as sold.

CALIFORNIA NOUGAT—RASPBERRY.

Make the same as California nougat-apricot, only in place of apricot pulp use heavy raspberry preserve or jam.

A GOOD NOUGAT LOAF.

Place in kettle

10	lbs. sugar.
8	lbs. glucose.
2	oz. grease.
2	qts. water.

Cook to 260 degrees and have helper pour over the whites of 18 eggs (which have previously been whipped stiff) while you stir rapidly.

Stir until stiff and add vanilla extract, ½ lb. cherries, 1 lb. walnuts and ½ lb. cut pineapple, mix well and pour in wafer-lined box and press down with board.

Let set over night before slicing.

HONEY NOUGAT.

Place the whites of 18 eggs in a kettle and whip until stiff.

Place in another kettle

10	lbs. honey.
4	lbs. sugar.
4	lbs. glucose.

Set on fire, stir and cook to 260 degrees. Pour over the eggs while helper beats with a wooden paddle.

Beat the batch until good and stiff and add 2 lbs. almonds and pour in wafer-lined tray, place wafer sheet on top and press down tight.

Next day cut in 5-cent slices about ½ inch thick, 2 inches wide and 3½ inches long.

FOR DUSTING TABLET.

One of the finest things there is for dusting tablets is powdered carbonate of magnesia.

dusted over the tablets before they are canned or bottled. Carbonate of Magnesia attracts moisture and will consequently keep your tablets or drops free from the same.

ACIDS IN TABLETS.

Take the required amount of acid, about 1 oz. to 10 lbs. for fruit tablets and 2 oz. to 10 lbs. for acid drops, or lemon drops, place in a glass or cup and mix with enough water to make a paste.

Mix in a little at a time when kneading up the batch.

Some workmen prefer to add dry powder on batch when kneading up, which may answer the purpose just as well.

COATING TABLETS AND DROPS.

Place your tablets or drops in a basin and sprinkle a little simple syrup on them and mix with your hands or with a paddle until all are damp. Throw a little granulated sugar over them and mix until all are coated.

Place on slab or table to dry over night or in trays in a dry room.

Another way is to dip your hands in a basin of water and rub the goods until sticky and finish as others.

FRUIT TABLETS—PURE SUGAR.

30	lbs. sugar.
2	level teaspoonfuls cream-of-tartar,
5	qts. water.

When batch comes to a boil, place tin or wooden cover on kettle and steam for five minutes.

Remove cover and with a damp sponge or damp scrub-brush wash off the inside of the kettle between the surface of the batch and the edge of the kettle.

Cook to 330 degrees and pour on cold, greased slab and fold up and add acid, flavor and color to suit.

When quite cool run through tablet rollers and coat with sugar as previously explained.

FRUIT TABLETS.

2	lbs. glucose.
10	lbs. sugar.
2	qts. water.

When batch boils place tin or wooden cover on kettle and allow to steam for five minutes.

Wash off sides of kettle and cook to 300 degrees and pour on cold, greased slab and fold in edges.

Add acid, flavor and color to suit and knead all in well.

When quite cool run through tablet roller.

Throw a little magnesia on batch and mix in well until they look sort of white.

Place in bottles or cans.

Make lemon, orange, cherry, raspberry, lime, chocolate and pineapple.

ACID DROPS AND LEMON DROPS.

2	lbs. glucose.
10	lbs. sugar.
2	qts. water.

Cook to 300 degrees and pour on greased slab.

When kneading up add 2 oz. tartaric or citric acid and run out in drop machine and dust with magnesia.

For lemon drops use 1½ oz. acid and about ½ oz. lemon oil.

MENTHOL DROPS.

Cook batch the same as for lemon drops and after pouring on slab sprinkle over it ½ oz. menthol crystals and knead in. Where the crystals melt they become liquid so the batch must be manipulated carefully and quickly. Color batch red and run through rollers any desired shape.

LICORICE DROPS.

Cook batch the same as for lemon drops and after pouring on slab add a very little (say one-quarter teaspoonful) menthol crystals and two ounces powdered licorice. When kneading up add a few drops of oil of fennel and when almost cool run through rollers in any desired shape.

HOARHOUND DROPS.

Place in kettle

20	lbs. scrap (avoiding chocolate).
6	oz. hoarhound herb.
3	qts. water.

Boil until scrap is all dissolved and strain

Cook to 300 degrees and pour on greased slab. Add a few drops of lemon oil and knead up. When quite cool run through the tablet or drop rollers.

TIPS ON CARAMELS

Be particular about the grease you use, a grease that melts at about 125 degrees is preferable to a softer one.

See that your cream is nice and sweet.

Stir batch briskly at all times. You can start your batch on a fast fire but slow down the fire as the batch gets done.

Make oak board to go on slab, as above, Cut five or more strips at a time

Stand on a box when stirring batch.

Test batch in cold water, but not ice water.

Try not to get your caramels too hard, most everyone likes a caramel soft.

Scrap can be used in caramels by using good judgment in selecting the same, not to get any high or strong flavors in and at the same time watching the color.

EXTRA FINE CARAMEL.

Place in kettle

4	lbs. sugar.
3	lbs. glucose.
2	qts. cream (18 or 22 per cent).

Stir and cook to soft ball and add 1 quart cream and cook to soft ball and add another quart cream and cook to firm ball.

Remove from fire and flavor with vanilla, ½ lb. liquid chocolate or any flavor desired and pour out between iron bars three-quarter inch thick.

Cut in squares when cold and wrap in wax paper.

FINE CARAMEL FOR WARM WEATHER.

Place in a pan of cold water 4 sheets gelatine, and mix 5 oz. corn starch with a glass of water and set both one side.

Place in kettle

6	lbs. glucose.
8.	lbs. white sugar.
5	oz. some good grease.
1	qt. cream.

Set on the fire and stir briskly until all is dissolved and boiling good. Then add one quart cream and one quart condensed milk, and cook to a medium ball is formed when tested in cold water. Then add one quart cream, one quart condensed milk and again cook to medium ball when tested in cold water. Then add one quart cream, one quart condensed milk and again cook to medium ball. Then add one quart condensed milk, the starch water and cook until a little tried in cold water forms a good firm ball. Set from fire onto a tub, add the gelatine (which you take from the water and squeeze out with your hand) flavor either with a couple ounces of vanilla, strawberry or one pound liquid chocolate and then test again and if all right pour between the iron bars on a well-greased slab and spread out even one-half inch thick. When cold mark and cut.

Bevery particular about the test before you pour it out.

THREE LAYER CARAMELS.

Make a batch of caramels as per recipe for "Fine Caramel for Warm Weather" and pour out one-half the batch vanilla and add to the other half of the batch three-quarter pounds liquor chocolate and work in smooth. Set on the furnace a moment and pour on greased slab as you did the vanilla. Spread both out very thin and try to have them about the same size.

Place in a pan, setting over boiling water, ten pounds fondant and allow the water to boil until cream is all melted. Pour cream on chocolate caramel and spread out thin with palette knife.

With the palms of the hands pat the cream until it is softened up or as you might say, the grain is broken.

Turn the vanilla batch upside down and with a damp cloth wipe until good and sticky. Place on the cream, stick side down and with a rolling pin roll down good and hard.

Cut with a good sharp knife.

COLLEGE CARAMELS.

First dissolve 20 oz. gelatine in 1 qt. hot milk and set one side.

Place in kettle

9	lbs. glucose.
14	lbs. granulated sugar.
½	gal. cream.
½	gal milk.

Cook to medium ball (test in cold water) and add one-half pound of any good paraffine substitute and three quarts cream and milk mixed.

Cook to medium ball and add the gelatine and milk and cook to the first snap or good firm ball.

Set off and add one ounce vanilla flavor and one and one-half pound almonds.

Stir until quite stiff, then roll out between iron bars and when cool cut as other caramels.

TURKISH CARAMELS.

4	lbs. sugar.
4	lbs. glucose.
1	qt. cream.
2	oz. paraffine substitute.

Cook to firm ball and pour on greased slab.

When quite cold but still warm enough to handle place two pounds fondant on batch and knead all up together until smooth. Place between iron bars and roll out desired thickness and when cold cut in squares as other caramels and stack in pans. This caramel will never stick or become stale.

ONYX CARAMELS.

4	lbs. sugar.
3	lbs. glucose.
2	oz. some good grease.
1	qt. cream.

Set on fire, stir and cook to soft ball, and add one quart cream and again cook to soft ball and add one quart condensed milk and cook to medium ball and add another quart condensed milk and cook to a good stiff ball. Remove from fire, flavor vanilla and add two pounds dry marshmallows and just partly stir in. Pour on greased slab between iron bars and spread out smooth.

The surface of the batch should have the appearance of a piece of onyx.

The main thing is not to stir the marshmallows in too much.

Also make in chocolate by using chocolate scrap in place of sugar.

YANKEE CARAMELS.

Make a batch of "Extra Fine Caramels" and flavor with vanilla and one tablespoonful ground nutmeg.

MAPLE CARAMELS.

Maple caramels can be made by using the formula for "Extra Fine Caramels" and substituting four pounds Canadian maple sugar in place of four pounds sugar.

VANILLA TAFFY.

Place in kettle

4	lbs. glucose.
6	lbs. white sugar.
1	qt. water.

Set on fire and stir until dissolved.

Wash sugar off sides of kettle and cook to 256 degrees or a crack. Pour on greased slab and in a few minutes turn in edges and when cool enough knead up well and place on hook. Flavor vanilla while piling and after it is well pulled place on spinning table.

Pull out the length of the table, cut it in two and place the two pieces together side by side and pull out again and cut in 5-cent bars.

Each bar should weigh about three or four ounces.

STRAWBERRY TAFFY.

Make in the same manner as Vanilla Taffy, color pink while kneading together and flavor strawberry while pulling.

CHOCOLATE TAFFY.

Place in kettle

4	lbs. glucose.
4	lbs. sugar.
1	qt. water.

Set on fire and stir until dissolved. Cook to 258 degrees. Set on tub and add one-half pound bitter chocolate. Mix chocolate in well, set on fire until it boils again and pour out on greased slab. In a few minutes fold in edges and knead up well, partly cool, place on hook. While pulling flavor with a few drops vanilla. When well pulled form in strips on spinning table and cut in 5-cent bars.

DANDY MOLASSES TAFFY.

Place in kettle

5	lbs. glucose.
5	lbs. granulated sugar.
5	lbs. best New Orleans molasses.
1	lb. finest creamery butter.
1	qt. sweet cream or ice cream.

Stir continually and cook to 254 degrees. Pour on greased slab and knead up until quite cool and pull well.

Cut in 5-cent bars.

You should get between 60 and 70 5-cent pieces out of this batch.

MOLASSES TAFFY.

Place in kettle

18	lbs. No. 14 yellow sugar.
2	qts. water.

Cook to 290 or 300° and add 3 quarts best molasses, 2 pounds butter and 1 tablespoonful salt. Cook to 258 or 260° and pour on well greased slab. Place ½ ounce soda on batch and knead in. Flavor vanilla and pull good.

Cut in 2 or 3-ounce pieces and sell for 5c per.

This is an extra fine taffy.

MOLASSES PEPPERMINT

Place in kettle,

4	lbs. brown sugar.
3	lbs. molasses.
4	lbs. glucose.
½	lb butter.
1	qt. water.

Set on fire, stir continually and cook to 264° and pour on greased slab.

Fold in edges and knead up well, place on hook and flavor peppermint while pulling. Pull out in strips on spinning table and cut in 3 or 4-ounce pieces to be sold at 5c.

MOLASSES TAFFY No. 2.

Place in kettle

4	lbs. honey.
4	lbs. white sugar.
1	qt. water.

Set on fire and stir and cook to 280° and add 1 quart New Orleans Molasses and ½ pound butter. Cook to 256° and pour on greased slab. In a few minutes turn edges in and knead up well.

When pulling on the hook flavor lemon and when well pulled form in strips on spinning table and cut. in 3 or 4-ounce bars to be sold at 5 cents.

MOLASSES KISSES.

Place in kettle

2½	pounds No. 14 yellow sugar.
2½	pounds glucose.
1	pint water.
2	oz. cocoa butter.

Place 1 sheet of gelatine in a pan of water to soak.

Place batch on furnace and cook to stiff ball or about 250° and add 1 quart molasses, ¼-pound butter, ½ teaspoonful salt and cook to first snap or about 252 or 253°. Pour on a well greased slab. Lift gelatine out of water, squeeze water off and place in center of batch, also add to batch 1 teaspoonful soda. Knead all together, pull well and place on spinning table. Roll batch round and even, set on end and form in the shape of a bottle, then lay it down and continue to pull out about as large as a broom-handle and with shears cut off in small kisses and wrap in thin wax paper. Have your table dusted with powdered sugar or starch.

SOUTHERN KISSES.

Place in kettle

4	pounds brown sugar.
4	pounds glucose.
3	oz. paraffine substitute.
1	pt. water.

Set on fire, stir and cook to 254° or just to a crack.

Set on tub and add 2 pounds marshmallows and ½ pound butter. When all is dissolved set on furnace just a second to loosen from kettle and pour on greased slab. Fold edges in and when partly cool knead up good and pull. After it is well pulled place on spinning table and with a pair of large shears cut off in small kisses and wrap in wax paper.

Use powdered sugar or starch on the table.

PHILIDA KISSES.

Place in kettle

5½	pounds glucose.
3	pounds white sugar,
1	oz paraffine substitute.
1	qt. cream.
½	pt. N. O. molasses.

Set on fire, stir and cook to 252° and add ½-pound butter and set off. Add 3 sheets of gelatine, which you have soaked in water until slimy, stir in well and pour on greased slab.

Turn edges in and when cool enough to handle knead up well and pull.

Pull out and cut in kisses which should be wrapped in wax paper.

The table should be dusted with powdered sugar or starch.

YORKSHIRE TOFFEE.

Place in kettle

4	lbs. glucose.
2	lbs. white sugar.
2	lbs. yellow sugar.
1	qt. cream.

Cook to 250°, and add 1 pound butter, ½ ounce lemon extract, cook to 260°, pour on greased slab the thickness of caramels, and cut 2×4 inches.

PEANUT BAR.

First grease your slab good and place two irons on it about 12 inches apart. On the irons place a large sieve which is made of No. 8 mesh. Lay palette knife handy.

Place in kettle

3	lbs. glucose.
3	lbs. sugar.
1	qt. water.

Set on fire and stir until dissolved.

When part of the water is evaporated or when batch reaches 240 degrees on

Pouring Peanut-Candy into sieve to drain

thermometer, remove the same, and add to batch 6 pounds No. 1 Spanish Peanuts and about 2 tablespoons of salt. Stir continuously and cook until peanuts are well done and are cracking.

Mould Peanut-Bar between bars and cut long and narrow

Pour in the sieve and allow to set for about 3 or 4 minutes. Turn sieve upside down and scrape peanuts out.

Form between iron bars set about 6 inches apart and roll smooth with rolling pin.

Allow to cool for a moment and cut ½ inches wide to be sold at 5 cents.

This is a dandy peanut bar. Use the straining in chocolate caramels or dissolve and use to make chocolate syrup for the soda fountain.

PEANUT TAFFY.

Place in kettle

3	lbs. glucose.
2	lbs. sugar.
5	lbs. Spanish Peanuts.
1	qt. water.

Set on fire, stir and cook until the peanuts are well done. They should be brown and cracking which requires quite a little cooking. Add ¼-pound butter and 2 tablespoonsful salt. When dissolved pour batch on greased slab and turn up a few times and then place between iron bars and roll out smooth with rolling pin. Cut in 5- or 10-cent bars or cut to fit pans.

PEANUT TAFFY No. 2.

Place in kettle

5	lbs. sugar.

Set on slow fire and stir until sugar is dissolved and add 5 pounds No. 1 Spanish Peanuts. Work in well and set off fire for a few moments so as to give the candy a chance to roast peanuts.

Set on fire again and when peanuts are well roasted pour batch on greased slab and form between iron bars.

Cut in bars or to suit pans.

PEANUT TAFFY No. 3.

First roast, either in grease or in a revolving roaster 8 pounds No. 1 Spanish Peanuts, pour in a pan or tray and cover with a cloth or burlap to keep warm.

Place in kettle

5	lbs. sugar.
3	lbs. glucose.
1	qt. water.

Set on fire and stir until dissolved.

Cook to 290° and set off. Add the peanuts. ½-pound butter and 2 tablespoonsful salt Work in well, set on fire a moment and pour on greased slab.

Form between iron bars and cut in bars or to suit pans.

PEANUT BALLS.

Make batch the same as for peanut taffy only cool off partly and roll out in small balls to be sold by the pound or in larger balls to be sold at 5 or 10 cents each. When rolling out peanut balls, use greased gloves and do not press hard when rolling them.

COCOANUT TAFFY.

Place in kettle

3	lbs. glucose.
3	lbs. sugar.
1	qt. water.

Set on fire and stir until dissolved.

When batch smarts to boil place thermometer in and cook to 290°.

Remove thermometer and add all the chip cocoanut the candy will take up.

Remove from fire and add a couple of drops of lemon oil and pour on slab.

Form quickly between iron bars and cut in 5-cent bars or to suit pans.

PEANUT BRITTLE.

Place in kettle

3	lbs. glucose.
3	lbs. sugar.
1	pt. water.

Set on fire and stir until dissolved.

Cook to 240° and add 2 pounds No. 1 Spanish Peanuts and stir and cook until peanuts are done and the batch assumes a golden-brown color.

Remove from fire, add 2 teaspoonsful baking soda and stir in well.

Pour on greased slab and immediately spread out thin with palette knife.

Put gloves on and run hands under batch and throw over (upside-down) and spread out thin by placing hands on batch and stretching out.

When cool break apart and place in trays.

PEANUT-COCOANUT BRITTLE.

Place in kettle

3	lbs. glucose.
3	lbs. sugar.
1	pt. water.

Place on fire and stir until dissolved.

Cook to 240° and add 2 pounds No. 1 Spanish Peanuts and stir and cook until peanuts are done and batch assumes a light brown color. Add all the chip cocoanut it will take, a spoonful of salt and a small piece of butter, work in well and pour on greased slab. Spread out thin and when cold break apart and stack in trays for counter. Leave one large piece whole to stand in the window for display.

BLACK WALNUT BRITTLE.

Place in kettle

2	lbs. glucose.
3	lbs. sugar.
1	pt. water.

Set on fire and stir until dissolved.

Cook to 260° and add 1½ pounds Black Walnut meats and a spoonful of salt. Cook to 290° and pour on greased slab and spread out thin with palette knife.

Place gloves on and turn batch upside down and stretch out thin.

When cold break in pieces.

FILBERT BRITTLE.

Filbert Brittle is made in exactly the same manner as Black Walnut Brittle only using Filberts in place of the Walnuts.

CREAM ALMONDS.

Place in bright kettle 5 pounds sugar and 1 quart water, cook to 240° and add 2 pounds almonds, which you have previously picked over so as to have them run uniform in size,

and stir and cook until sugar granulates, remove and set on tub, stir until the sugar is all loose and the almonds are separated, then place in sieve, shake off sugar and cover with cloth to keep them warm.

Place in kettle sugar to weigh 10 pounds and add about 2 quarts water and carefully cook to 248° or 249° and set off.

Place almonds in a round bottom kettle and warm kettle a trifle, now set kettle on a

Making cream-almonds on slab. Adding a small quantity of syrup at a time and working nuts back and forth with wooden paddles

board or table top on your slab and roll in a circular motion so as to keep the almonds rolling around in the bottom of kettle. Have helper pour batch on almonds in a very fine stream and whenever the almonds start sticking together have helper stop pouring, but continue to revolve kettle and the almonds will all separate. Continue this way until all the syrup is used up. (Use a small dipper to pour with). Pour almonds in a tray and allow to dry over night and crystallize in a 35° cold syrup.

Make this in strawberry and chocolate.

Another way to make cream almonds is to place the almonds on the cream slab and with two pieces of wood (one in each hand) roll back and forth adding syrup each time they become dry.

BURNT ALMONDS.

Sort out two pounds Jordan or Valencia almonds so that they run uniform in size.

Place in kettle

6	lbs. sugar.
1	qt. water.

Mix and set on fire.

Cook to 240° and add almonds. Stir from the sides of the kettle toward the center, so as not to break the nuts and cook in this manner until candy granulates. Remove from fire, set on tub and stir until the sugar is all dry and the almonds are all separated. Pour all into a coarse sieve and shake off sugar.

Place the sugar into the kettle, add just enough water to dissolve and place on fire. Cook to 250° and remove from fire. Add the nuts and stir briskly until the syrup granulates, then place in sieve and shake sugar off as before.

Place the sugar in kettle, add two pounds sugar and just enough water to dissolve. Set on fire and when it is dissolved strain through a fine sieve. Color deep red and take about one-third and cook to 250°, remove from fire and add the nuts, stir briskly until granulated, pour in sieve and shake off sugar.

Take half of the remaining syrup and set on fire, add a pinch of cinnamon and cook to 250° remove from fire, add nuts and do as before.

Take the remaining syrup and do likewise.

If you wish to make them glossy, make a thin solution of powdered gum-arabic and water, pour it over the nuts and stir them up in kettle until all are coated. Place in trays to dry. When dry, place in kettle, add enough confectioner's glazine to dampen slightly and place in tray to dry again.

OPERA-STICK.

So far as the batch is concerned Opera-stick is very simple.

Place in kettle

8	lbs. sugar.
1	teaspoonful cream of tartar.
3	pts. water.

Mix good and set on fire.

When batch starts to boil remove paddle and with a damp scrub brush wash all sugar from the sides of the kettle and place wooden or tin cover over kettle and allow to boil in this manner for about five minutes.

Remove cover and place thermometer in batch. Cook to 330 or 335 degrees and pour on greased slab. Fold edges in and when stiff enough to handle put gloves on and knead up good, then place on hook and while pulling, flavor with a few drops of vanilla. Pull vigorously until very glossy and twist air out by allowing to remain on hook and twisting the batch so as it resembles a piece of heavy rope. After doing this 3 or 4 times remove from hook and knead up good on your table. Form into a piece about 12 inches long and with 3 sides, each side should be rubbed smooth and each edge made nice and sharp.

Place batch in front of table furnace and shape one end off to a point.

Pull out in about 8-foot lengths as long as your table will permit and have helper roll end of strip until twisted enough, cut off strip and roll to back edge of table. Continue this way until batch is consumed.

Turn your batch often so as heat will come to all three sides.

Opera stick should be made in a nice warm shop, otherwise your stick will break before you have a chance to twist it enough.

Your table should also have the chill out of it, it is a good idea to make Opera stick after you have made tablets, drops, or some such hard candies to take the chill out of your table.

Cut Opera stick the length of your jars using good caramel knife to do so. Lay your sticks out and even up the ends. Cut right across with your knife the same as you would caramels. Make Opera sticks in the following colors:

White—Vanilla.
Pink—Rose.
Green—Pistachio.
Lavender—Violet.
Yellow—Lemon.
Orange—Orange.
Red—Cinnamon or Cassia.

MEXICAN PENOCHIES.

Place in kettle

2	lbs. No. 14 yellow sugar.
2	lbs. Canadian maple sugar.
1	lb. glucose.
1	pt. water.

Stir continuously and cook to 238° or soft ball.

Set kettle on tub and add 5 pounds Fondant. Work until all fondant is dissolved and add 1 teaspoonful salt, 2 ounces glycerine and 5 pounds Pecan pieces. Work all together and

Mexican Penochies

spoon out on wax paper in small kisses and set one side to set.

This piece of goods is a wonderful seller.

CHEAP MARSHMALLOW.

First dissolve 6 ounces sheet gelatine in 1 quart water and set aside.

Place in kettle

4	lbs. A sugar.
2	lbs. glucose.
1	qt. water.

Cook to 240°. Set kettle on tub and add the 6 ounces gelatine and 1 quart water to batch.

Beat batch with an egg-whip until quite stiff and then take a wooden paddle and beat until it will almost stand up, like egg-whites. Flavor vanilla and pour on a well-starched slab between iron bars set 44×9 inches and after spreading out evenly starch the top over and allow to set all night.

Cut in 1-inch strips and roll them in starch and then cut into 1-inch squares and roll in XXXX sugar for store.

If you desire to run batch in starch place in a pan and set pan over a kettle of boiling water. Add ½-glass of water to batch, heat well and run into impressions with a pattie funnel, sift starch over top and allow to set for 24 hours before lifting.

BUTTER SCOTCH.

Place in copper kettle

4	lbs. sugar.
3	lbs. glucose.
3	pts. water.

Set on fire and cook to 300°. then add 2 ounces best butter and 1 teaspoonful table salt. Stir in well and pour on greased marble between iron bars, set so as to make a square 30 inches each way, spread out even and mark into 2-inch squares with caramel marker or wooden butter-scotch marker.

When cold break apart and stack in pans, on edge.

BUTTER SCOTCH PATTIES.

Place in copper kettle

4	lbs. A sugar.
2	lbs glucose.
3	pts. water.

Place on fire and cook to 300°.

Add 2 ounces butter and 1 teaspoonful salt and stir in well.

Set kettle in a shallow pan of cold water for a minute to cool the bottom off and prevent candy from getting dark.

Take your pattie funnel and stick, warm up a trifle by holding over stove and then have your helper pour about a pint at a time, of the candy, into the funnel.

Run out on hard-goods slab about as large as a quarter and have helper follow along with palette knife loosening them up. When cool put in jars.

SCOTCH KISSES.

Place in copper kettle

4	lbs A sugar.
2	lbs. glucose.
3	pts. water.

Cook to 300° and add 2 ounces butter and 1 teaspoonful salt. Stir in well, remove from fire and set in a shallow pan of cold water for about a minute.

Set kettle on hard-goods slab and drop one marshmallow at a time into the syrup and with a fork lift out and drop on slab. Have helper loosen up with palette knife. Continue the operation until most all the syrup is gone.

It is advisable to use marshmallows which are a trifle dry as they will not flatten out when dropped on slab.

STUFFED MARASCHINO CHERRIES.

Drain off any amount of Maraschino Cherries and push a small blanched almond into the open end of each cherry, allowing the nut to protrude out about half way.

Roll in granulated sugar and use for topping off fancy boxes or sell as they are.

CALIFORNIA KLONDYKES.

Place in kettle

4	lbs C sugar (No. 14 preferable).
½	lb. glucose.
2	qts. cream.

Cook to 238° and set aside and allow to stand for 3 or 4 hours or until cool.

Add about 1 pound cream fondant and work smooth with paddle, and add 1 teaspoonful salt and 4 pounds pecans.

With the aid of powdered sugar roll out into little balls and when set they are ready for sale.

This is one of the finest eating pieces of candy ever invented, don't be afraid to make them.

FRUIT PASTE.

Place in kettle

20	lbs. sugar.
2	gal. water.
3	oz. cream of tartar.

Sprinkle ashes on your fire until it is very slow.

Set batch on and mix well. Dissolve 3 pounds lump starch in 1 gallon cold water and add to batch.

Cook to a good stiff liver, that is, when you remove a small quantity on a stick, lay on greased slab and when cooled off, see if it resembles a piece of liver, if so, remove batch from stove and add 5 pounds glucose. Set back on stove and mix well for a couple of minutes and remove from stove again, and add to it 1 ounce of the best lemon extract or 1 ounce of the best orange extract and color a delicate yellow for lemon and a delicate orange for orange.

It takes me 2 hours and 45 minutes to cook this batch so don't get discouraged or don't be in a hurry.

FRENCH CREAM LOAF.

Place in kettle

40	lbs sugar.
1½	oz. cream of tartar.
2	gal. water.

When batch comes to a boil skim off all substance which gathers on surface of batch, and cover with a wooden or steel cover and allow to steam for about 5 minutes.

Remove cover, place thermometer in batch and cook to 245°.

Set off of furnace and add to batch 1 pint whipping cream and pour out on damp slab.

When almost cold sprinkle walnuts over the top of batch and pour 1 ounce vanilla extract on batch also, and cream until it forms a solid mass.

Knead up and place in boxes previously lined with wax paper and when they are set, remove from boxes, and ice as you would a cake.

Cut in 5-cent slices.

ORIGINAL MEXICAN PENONCELLO.

This is the original pecan fritter as made in Old Mexico.

Place in kettle

1	Penoncello cone (about 8 oz).
4	lbs. A sugar.
3	pts. water.
1	lb. pecans.

Mix well over fire and cook to 234°, remove from furnace and partially grain by rubbing with wooden paddle on side of kettle just below surface of batch. When this is done add 2 pounds more of pecans and with the end of a ladle dip onto manila paper into fritters about 4 inches in diameter. When set remove from paper and stack in pans, to be sold at 5 cents each.

MEXICAN PECAN STACKS.

Place in kettle

2	lbs. glucose.
8	oz. Mexican sugar.
1	lb. A sugar.
1	qt. water.
3	lbs. pecans.

Cook to stiff ball or 252° and add all the pecans the syrup will take up, pour on well-greased slab and roll into small pyramids as you would haystacks.

This is a piece of candy sold to a great extent in Old Mexico.

ALMOND PASTE FOR BARS, FLOWERS, AND VEGETABLES.

Place in kettle

6	lbs. glucose.
6	lbs. A sugar.
1	qt. water.

Cook to 256°.

Set on tub and add 8 pounds fondant and 5 pounds any good almond paste, work smooth.

This batch can be made into fruit or nut bars of any description.

By coloring small portions of the batch, pink, red, green, violet, etc., it can be worked into various kinds of flowers, vegetables, etc.

MAPLE PECAN SPONGE.

Place in kettle

5	lbs glucose.
2	lbs. Canadian maple sugar.
3	lbs. yellow sugar.
10	lbs. sugar.
3	qts. water.
1	lb. pecans.

Cook to 256°.

Pour over the well-beaten whites of 1 dozen eggs, and mix thoroughly. Add 2 tablespoons baking soda and stir until quite thick. Pour in paper lined box, and when cold break apart with fork and sell in bulk.

OHIO MAPLE SUGAR.

Place in kettle

23	lbs. granulated sugar.
2	lbs. Canadian maple.
3	qts. water.

Cook to 244° and set on tub and grain off by stirring and rubbing on sides of kettle with your paddle.

Color if necessary.

When quite thick pour in bucket or pan and when cold break up and sell in bulk.

OHIO MAPLE SUGAR NO. 2.

Place in kettle

22	lbs. brown sugar.	3	lbs. glucose.
3	qts. water.

Cook to 244° and set on tub and grain off by stirring and rubbing on sides of kettle.

When quite thick pour in bucket or pan and when cold break up to be sold in bulk.

JAP JELLY FOR ICES, ROLLS, ETC.

Place 2 pounds Jap gelatine in a can or bucket and cover with about 2 gallons water and let soak 36 hours. Bring to a boil and strain if necessary.

Add to it

32	lbs. sugar.
8	lbs. glucose.
1	gal. water.

Cook until when you test it with 2 sticks or with your thumb and index finger you can pull them apart and blow a string out of the portion that hangs between.

Before pouring out it is policy to place a little on the slab and let it cool and be sure you have it right.

Pour very thin in paper lined trays or run in starch if desired.

When making up ices heat bon-bon fondant and pour a very thin layer in starch trays and lay a sheet of the Jap jelly on it, then cover with a thin sheet of fondant and cut in desired shapes and after drying a while crystallize in a 34° syrup.

Another good jelly can be made by using 4 ounces of Jap gelatine soaked over night in 1 quart of water.

9	lbs. sugar.
4	lbs. glucose.
1½	Qts. water.

Cook same as other.

COCOANUT CREAM BARS.

Place in kettle

3	lbs. glucose.
4	lbs. granulated sugar.
1	qt. water.

Cook to 242°.

Remove from fire and add 10 pounds of nice smooth fondant. When all is worked in smooth flavor with vanilla and add 1 lb. chip, cocoanut and pour in small starch tray lined with paper. When cold peel off paper and cut in 5-cent bars 1×4 inches.

Make this in strawberry and maple.

CHOP SUEY CANDY.

Place in kettle

½	lb. glucose.
3	lbs. No. 14 yellow sugar.
1	qt. sweet cream or ice cream.

Cook to 240° or soft ball.

Remove from fire and let set for about half an hour.

Place in batch 2 pounds Cream Fondant and mix all to a thick paste and stir into it one teaspoonful of salt and a little vanilla flavor.

Now add to it ½ pound broken English walnuts and 2 pounds cut dates.

Spoon out on wax paper in small kisses and when set stack in pans for counter.

APRICOT JELLIES.

Take 1 gallon Apricot pulp and rub through a sieve or colander and add 18 pounds sugar to it and mix well.

Cook over a slow fire until when you dip two sticks in you can hold them up and pull apart slowly and the jelly will string out between them.

Run in starch and when set dip in sweet chocolate.

APRICOT CREAMS.

Take any starch mould you prefer and run half full of plain cream and the balance with apricot jelly—when set dip in sweet chocolate

APRICOT CHOCOLATES.

Rub 1 gallon apricot pulp through a sieve and add 15 pounds sugar and cook to a pretty stiff jelly. Test by taking out a little and laying on a tin pan or slab and leaving it cool off to see if it's a pretty firm jelly. Take a hand-full of starch and throw it lightly over your hard-goods slab and run jelly out on slab with a pattie funnel about the size of a half dollar. When cold pick up and dip in sweet chocolate.

YORKSHIRE CHOCOLATES.

Place in kettle

4	lbs. sugar.
2	lbs. glucose.
1	qt. water.

Cook to 242°.

Set kettle on tub and add 6 ounces sheet gelatine which you have dissolved in 1 quart hot water. (Add water and gelatine).

With an egg-whip, beat to a marshmallow and when too stiff for a wire whip use a wooden paddle and beat until pretty stiff.

Place in a pan and set pan on a kettle of boiling water, when warm thin with ¼-glass of water, and run in large starch impressions just half way, and then place a small piece of table jelly in each mould and fill up with marshmallow. Sift starch over them and dip next day or whenever set firm enough to remove from starch.

TOASTED MARSHMALLOWS
(COCOANUT).

Place 3 or 4 pounds of Macaroon cocoanut in a clean, dry kettle, set on slow fire and stir continually until a golden brown and dump in a paper lined starch tray.

Place in another kettle about 2 quarts simple syrup and about ½-pound glucose and mix thoroughly. Take about 2 pounds marshmallows at a time and throw them into the syrup and with your hands mix until all are wet and then throw into the cocoanut and have helper mix in cocoanut until all are covered.

Place in tray and set in dry place for awhile and they are ready for store.

HAYSTACKS.

Place in kettle

2	lbs. glucose.
2	lbs. molasses.
3	lbs. thread cocoanut.
2	qts. water.

It is necessary to use a good deal of water in order to make the cocoanut tender.

Set on fire, stir and cook until a small part tested in cold water forms together, that is so the cocoanut holds together.

A good way to tell when done is when the whole mass clings together. When cooked set on tub and add a few drops of liquid-red color, one teaspoonful nutmeg and a small piece

Forming Haystacks

of butter, work in well, set batch on fire to loosen up and pour on greased slab.

When forming into haystacks keep the hands wet by dipping in a pan of cold water.

AFTER-DINNER MINTS.

Place in kettle

10	lbs. sugar.
1	teaspoonful cream of tartar.
3	pts. water.

Set on fire and mix. When batch starts to boil remove paddle and wash off the sides of kettle with a damp brush. Set cover on and allow to steam for a few minutes. Remove cover and place thermometer in batch and cook to 276°. Pour on greased slab. Do not turn edges up until after batch has set a few minutes. Knead up until almost cold before you pull.

While pulling flavor pretty strong with peppermint and after the batch is nice and white place a piece of fondant on it (about one pound) and pull in good. After pulling place on table and pull out in strips as long as your butter-cup cutter and about as thick as your finger. After the whole batch is pulled out then start and cut. Use a good deal of powdered sugar on the table and allow to set over night. The next morning they should be grained through and ready for store. Make some yellow and flavor lemon, some orange, some green with lime flavor, etc.

MOLASSES CHIPS.

Place in kettle

8	lbs. sugar.
2	lbs. glucose.
3	pts. water.

Cook to 300° and add ¼-pound butter and one pint molasses. When boiled in well remove from fire and pour on greased slab. Knead up, put gloves on and pull, add a few drops of lemon while pulling. When well pulled twist air out and place on table before table-furnace. Flatten out and form into a ham shape. Pull out in strips about 1 inch wide and as thin as cardboard. Mark in 1½ inch lengths and break apart. Dip in vanilla coating.

HONEY-COMB CHIPS.

First secure a rolling pin about two feet long and three inches in diameter. Cut one handle off.

Place in kettle

8	lbs. sugar.
2	lbs. glucose.
3	pts. water.

Place on fire, cook to 300° and add ¼ pound butter and 1 pint molasses.

When boiled in well, remove from fire and pour on greased slab. Turn edges in, knead up well, place gloves on and pull.

After pulling place on table before tablefurnace, flatten out and form in piece as long as the rolling pin and wide enough to go around it.

Rub a little starch on the rolling-pin, place on the center of batch and roll the batch around the pin. Fold the left end of the batch in and have your helper jerk the pin out and fold the right end together quickly.

Have helper pull out the batch the length of the table and fold together with the other end, pull out again and fold on the side again, pull out again and fold over the top, fold over again, and then on the side, now pull out in strips and shove to the back of the table. When all out form the strips together on the table, lay a stick across them and score with a sharp pocket knife. Score in one inch lengths.

Break apart and dip in vanilla coating.

You should have the shop warm when making honey-comb.

Your batch must be handled very quickly.

It takes a good deal of practice to make good honey-comb.

SWEDISH KISSES.

Place in kettle

10	lbs. sugar.
1	teaspoonful cream of tartar.
2	qts. water.

Set on fire and mix.

When batch starts to boil remove paddle and with a wet scrub-brush wash off the sides of the kettle. Place cover on and allow to steam for several minutes. Remove cover, place thermometer in batch and cook to 335°. Pour on greased slab and fold edges in. Take a small piece and color red, place in front of table-furnace and keep warm.

Place your gloves on and pull the rest of batch until it has a nice high gloss. Flavor with peppermint while pulling. Place in front of table-furnace and make honeycomb out of it as explained in "Honey-Comb Chips." After you have the air in fold the batch up short and place six red strips on it. Pull out a little flat and about an inch wide and cut with butter-cup cutter.

LADY KISSES.

Place in kettle

10	lbs. sugar.
1	teaspoonful cream of tartar.
2	qts. water.

Set on fire and mix.

After batch starts to boil remove paddle and wash off the sides of the kettle with a wet brush. Place cover on kettle and allow to steam for a few minutes. Remove cover, place thermometer in batch and cook to 335°. Pour on greased slab and in a minute or so fold the edges in. Take a small piece and color red, place in front of table-furnace and keep warm. Place gloves on and pull the rest of the batch until it attains a high gloss. Flavor peppermint while pulling. Place on table and squeeze air out, fold into a loaf and place about ten very small red strips on it. Spin out in strips about as large around as a pencil and cut with butter-cup cutter.

MOLASSES MINTS.

Place in kettle

10	lbs. sugar.
1	teaspoonful cream of tartar.
2	qts. water.

Set on fire and mix.

When batch starts to boil remove paddle and wash off the sides of the kettle with a wet scrub-brush. Place cover over kettle and allow to steam for several minutes. Remove cover and place thermometer in kettle. Cook to 335° and add 1 pint molasses; when it has boiled in well remove batch from fire and pour on greased slab. Turn edges in. Take a small piece and add a little shaved liquor chocolate to it and knead in well, place in front of table-furnace to keep warm. Place gloves on and pull the balance of batch until it attains a high gloss Flavor peppermint while pulling.

Place on table and knead air out. Form in a loaf and place about ten narrow strips on with the chocolate piece. Pull out in small strips and cut on butter-cup cntter.

PEANUT BUTTER CUPS.

Take one pound of peanut-butter, place in a double boiler and heat.

Place in kettle

10	lbs. sugar.
1	teaspoonful cream of tartar.
2	qts. water.

Set on fire and mix.

When batch starts to boil remove paddle and wash off the sides of the kettle with a wet brush. Place cover on kettle and allow to steam for a few minutes. Remove cover, place thermometer in batch and cook to 335°, then add about a tablespoonful of burnt sugar color and when boiled in well, pour batch on greased slab. Turn edges in, place gloves on, knead up and when stiff enough to handle pull hard and fast until very shiny. Flavor vanilla while pulling. Twist air out and place on table. Knead up good and form in flat square piece about 16 inches square. Spread peanut-butter on batch and roll up, seal both ends and pull out about as large as your finger. Cut on butter-cup cutter.

HIGHBALLS.

Dip Maraschino Cherries in bon-bon fondant and then dip in bitter-sweet chocolate.

Have your cream pretty hot and after they are dipped in chocolate wrap in tin or gold foil and they will keep a long time.

CREME-DE-MENTHE RAISINS.

Take large seedless raisins and place in a bowl of Creme-de-menthe.

Allow to soak over night, then drain liquor off and dip raisins in fondant and then dip in bitter-sweet chocolate.

Save the liquor and it may be used over and over again.

Candy Vase made over end of Rolling Pin, one end cut off

CANDY DISHES.

The batch for making dishes consists of the following:

4	lbs. sugar.
1	lb. glucose.
1	qt. water.

Set on fire and mix.

When batch starts to boil remove paddle and place cover on kettle. Allow to steam for several minutes, then remove cover and wash off the sides of kettle with a wet brush. Place thermometer in batch and cook to 300°. Pour on greased slab and fold in edges. Cut the batch in three pieces, color one red, one green and one yellow. Place in front of table-furnace and just partly knead together. Form in roll and cut pieces off large enough to make desired dish. Your batch may be colored in any manner to suit your taste.

Candy Dish made over 5 gallon ice-cream can

Candy dish made in large soup bowl

The dishes are made over the bottoms of glasses, bowls, cans, jars, bottles, etc.

With a rolling-pin you flatten out a piece of the candy as thin as an ordinary piece of glass, then you place it over the mould and form the edges with your fingers, place in front of electric fan for a moment and remove from mould.

Large punch-bowls and display dishes are made in the same way, using ice cream cans, bowls, pans, etc., as moulds. The smaller dishes are used as salted-almond cups, ice cream cups, bon-bon dishes, etc.

After the dishes are made and cooled give them a thin coat of confectioner's glazine, although I have discontinued the use of it altogether and let them go plain. Bronzing the edges adds considerably to the appearance.

A little practice is all that is necessary in making this article.

SALTED ALMONDS.

Place in a nice clean kettle two or three pounds of some good cooking grease and set on fire. When hot add the desired amount of almonds and stir and cook until a nice light-brown, then strain grease back into can and spread almonds out on a large sheet of manila paper, sprinkle with salt and allow to cool. Use grease over and over until black and dirty, then throw out and use new.

To blanch the almonds place in a pot, cover with water and allow the water to come to a boil, then strain water off and let cold water run on almonds until they are cold.

Now, by squeezing between the fingers the skins can be slipped from the almonds very easily. Place the blanched almonds on a cloth and place in a dry place.

Butter can be used for cooking the nuts in but the cooking grease is more satisfactory and cheaper.

SALTED PEANUTS.

The same instructions apply for salted peanuts as for salted almonds.

SALTED PECANS, WALNUTS, ETC.

Place the nuts in a sieve, sprinkle lightly with water, then sprinkle with salt and shake over fire until dry.

GLACE NUTS.

Place in kettle

4	lbs. sugar.
1	lb. glucose.
1	qt. water.

Set on fire and mix.

When boiling remove paddle, cover kettle and allow to steam for several minutes. Remove cover, wash off sides of kettle with a wet brush and place thermometer in batch.

Cook to 300°, remove from fire and dip the bottom of kettle into a pan of cold water. Set kettle on slab and drop nuts into it, one at a time, fish out with a fork and drop on greased rock.

GLACE FRUITS.

Place in kettle any fruit you desire to glace (pineapple, cherry, figs, apricots, etc.) and add enough water to boil them in. Now add sugar, allowing five pounds for each two quarts of water.

Set on fire and cook to a thread or until a little between your fingers or between two sticks will just barely string out an inch and a half or so. Kemove from fire and grain the syrup on side of kettle until cloudy, then fish fruit out with a fork and lay on sieve to dry.

ICING FOR DECORATING.

Take the whites of three eggs, place in a bowl and with a fork whip until thin or until well mixed. Run powdered sugar through a fine sieve two or three times and place about one-half pound with the eggs and mix good. Add a pinch of cream of tartar and about one drop of blue color. Add powdered *sugar until the mixture is very stiff. Beating has a great deal to do with getting a nice icing.

Procure different styles of tubes and paper from your supply-house.

Cut the paper in triangle shape about ten inches on one straight side and eighteen inches on the angled side. Take hold of the paper by the two outside points and roll into a cornucopia, folding the outside point inside to make it hold firm. Cut the point from the cornucopia and drop the tube inside. Fill with icing of any color and by holding in the hand and pressing, the icing will come out and can be run into any desired design.

Practice is the only thing that will make a good decorator.

PARTY
CANDIES

PARTY CANDIES.

Party candies and favors are a very nice line to cater to. Always have a small case which contains samples of different specialties for the several holidays honored in your locality.

A few forms used in making Party Candies

These specialties usually sell at a wonderful profit and are something which add to your prestige, as people will talk about how pretty they are and will consequently inquire where they come from.

I will endeavor to suggest a few of the different novelties which I have made.

NEW YEARS.

New Years Day is one holiday that there is no special form or design for, outside of the date of the year just passed linked by a hyphen with the year just starting. One pretty favor I have made is to run out large patties in any desired shade and with decorating icing pipe the dates on and a little vine or flower added, helps.

LINCOLN'S BIRTHDAY.

Red, white and blue variegated patties and small flags piped on large patties.

VALENTINE'S DAY.

Quite an elaborate line can be made for Valentine Parties, red opera stick, red cinnamon patties, heart patties run in starch, heart-shaped ice cream dishes which I will explain. It is first necessary to have a form made by a tinner, cut out a circular piece of tin about five inches in diameter, draw a heart on it and bend a strip of tin about one inch wide and 15 inches long to fit the heart, and solder on solidly.

Place in kettle

4	lbs. sugar.
1	lb. glucose.
1	qt. water.

Cook to 300° and pour on greased slab, color red, flavor cassia and knead up good until quite stiff. Place in front of table-furnace and spin out in strips about ¾ inch wide and 15 inches long or long enough to go around the heart mold, wrap around mould and drop off in front of electric fan. Continue this way until batch is consumed. Grease slab and set hearts on it so as they will not touch one another. Place in kettle 4 lbs. sugar, 1 lb. glucose and a qt. of water. Cook to 300° and remove from fire. Color deep red. Warm up pattie funnel and stick and fill with batch, then run bottoms in hearts and have some one follow along and loosen from slab as soon as they start to cool. This is a very neat article for serving ice cream in.

Red bon-bons are also a good thing to have on hand.

WASHINGTON'S BIRTHDAY.

Red, white and blue candies of all sorts. Variegated patties made by rubbing with your finger, a stripe of red and blue color on opposite sides of the inside of pattie funnl. Fill with white fondant melted over steam bath and run out on wax paper, the result will be red, white and blue patties.

Red, white and blue baskets are nobby. Cook a batch of stick-candy per recipe given herein and pull body of batch. Place on it one wide red stripe and one wide blue stripe. Pull out the size of a lead pencil and twist around in cup and with the end form a handle. Have some one hold each basket in front of electric-fan until cool.

Red, white and blue ribbon-balls are also very pretty.

Red, white and blue bon-bons also.

White bon-bons with a very small American flag on each are also pretty.

ST. PATRICK'S DAY.

All manner of candy made up green.

Green patties, bon-bons, lime-drops, ribbon-balls, cinnamon potatoes, shamrock ice cream dishes. For the cinnamon potatoes make a batch of opera-cream and roll into small balls, then roll in ground cinnamon and with a match make little holes, to represent eyes.

For the shamrock ice cream dishes refer to the novelties for Valentine's day and make in the same manner as the hearts having a shamrock mould made and using green candy in place of red.

APRIL FOOL'S DAY.

For the first of April a person should have on hand a few candies to be used as jokes

Cut some pasteboards the size and shape of chocolate-chips and dip as such.

Cut pieces of wood to represent caramels and dip for dip-caramels. Mix cayenne-pepper with fondant, roll into small balls and dip in chocolate.

Cut limberger cheese in squares and dip in chocolate.

These are a few suggestions and you can work up several ideas of your own.

EASTER.

Eggs of all descriptions and lavender and white candies.

Make chocolate cream eggs in all sizes. Take stock fondant and color a small piece orange and flavor a piece of the white with vanilla and work powdered sugar into it until stiff Now take a small piece of the orange cream and about twice as much of the white and wrap the white around the orange and roll into a

Easter Egg. before and after decorating

ball the shape of an egg. Dip in sweet coating and when yon place the eggs on the counter for display cut one of the eggs in two to show the yolk center. Make in 5, 10, and 25 cent sizes, allowing about two ounces for 5 cents.

Procure from a supply house tin egg moulds of different sixes and grease each mould and place a little chocolate in the tin and with the fingers spread out all over the inside of tin until set. Place in a cool place and when hard slide out of mould. When you get a quantity made stick together by placing warm chocolate on the edges and sticking together. They can either be given a coat of glazine or not as you wish. Decorate with icing, dragus, and flowers. For a novelty small chickens, eggs, etc., can be placed in the center of eggs.

Make candy platters by cooking 4 lbs. sugar, 1 lb. glucose and 3 pts. water to 300° and after pouring on greased slab and pulling well, place in front of table furnace and take small pieces and roll out flat in oval-shape, press over small china platters and allow to cool. Take small balls of orange fondant and place about 2 on a platter. Take a piece of white fondant and roll out smooth and flat, place over the orange balls to represent poached eggs. Make some bacon by taking yellow, chocolate and white cream and laying in a pan in thin layers until about an inch thick. Turn out and cut crossways and place on the platters in small strips. With a little good judgment these novelties can be made quite attractive.

Make a good showing of lavender and white patties, lavender and white opera-stick and butter-cups, also.

FOURTH OF JULY.

Make all manner of red, white and blue candy. Patties, ribbon-candy, bon-bons, etc.

THANKSGIVING-DAY.

There are no particular candies or favors for Thanksgiving-Day. All color of patties and opera-sticks for dinner.

CHRISTMAS.

For Christmas Day all manner of deep red and green candies. Candy canes made of stick candy and crooked on one end.

RAISIN CARAMELS.

Make a batch of vanilla caramels and after removing from fire add about one pound seedless raisins.

MAGNOLIA KISSES.

Place any desired amount of cream fondant in a pan and place pan over boiling water. Stir fondant as water boils until it is all melted.

Remove from fire, flavor vanilla and add some chopped English walnuts. Spoon out in kisses onto wax paper. When spooning kisses keep dipping your knife into a pan of hot water to keep it from sticking to the cream.

SNOW-FLAKES.

Melt cream the same as for Magnolia Kisses and drop three or four cherries onto the cream at a time and spoon out with a little of the cream, just taking out one cherry at a time.

SUNSHINE CANDY.

Place in kettle

10	lbs. sugar.
1	teaspoonful cream-of-tartar.
2	qts. water.

Place on fire and mix.

When batch starts to boil remove paddle, cover kettle and allow to steam for a few minutes. Remove cover, wash off sides of kettle and place thermometer in batch. Cook to 335° and pour on greased slab.

Color a little piece red, a little piece green and a little piece lavender.

Pull the balance of batch and flavor peppermint, anise, lime or any flavor you desire. Place on spinning table, flatten out and place strips on three separate pieces. Now bump the pieces together and pull out in thin chips about ½ or ¾ of an inch wide and cut in buttercup-cutter.

Cook another batch and pull out round and cut like buttercups.

Cook another batch and take a small piece and pull it for a stripe. Take the balance of batch and color half red and flavor cinnamon and the other half green and flavor lime. When quite cool form in round loaf and stripe with several small white stripes. Pull out round and cut as butter-cups.

There is no limit to the assortment, simply use your own judgment. Keep in tight jars.

MINT-CREAM BRAID.

Make a batch of after-dinner mints and after you have placed on table, pull out in strings as large around as your finger and form three pieces, each about twelve inches long, into a braid by having one person hold the three strands in their fingers while you braid them the same as you would hair or rope. Lay in pans until grained, then wrap in wax paper for counter.

CORDIALS.

In the first place your starch must be nice and dry and also warm. Make your impressions very carefully. Place in kettle

10	lbs. sugar.
2	qts. water.

Set on fire and mix.

When batch starts to boil remove paddle and place cover on kettle. Allow to steam for a few minutes, remove cover and wash off the sides of kettle with a wet brush. Dip stick into batch and draw out what clings to the stick, place your thumb and index finger on it and pull out into a thread between the thumb and index finger. When a pretty stout string is formed the batch is cooked, remove from fire and set on tub.

Color red and flavor rose, stir the color and flavor in very gently so as not to start a grain. Run into starch with a pattie funnel and have a stick which fits very closely or wrap your stick with a little piece of cloth. Do not work the stick up and down over each hole or you will grain the syrup, allow the syrup to run out in a small stream and move the funnel along over the impressions as fast as they fill up, only stopping funnel at the ends of the tray.

After they have set about half an hour sprinkle starch over the trays to cover the cordials and allow to set over night. Remove from starch very carefully and either dip in chocolate or crystallize in a 34 crystal.

PEANUT CLUSTERS.

Roast any desired amount of Spanish peanuts and after they are cool dip in chocolate in clusters allowing about 5 or 6 nuts to each cluster.

OPERA CREAM BAR.

Place in kettle

15	lbs. sugar.
2	lbs. glucose.
1	gal. cream.

Set on fire and mix.

After batch settles down to a steady boil, place thermometer in and cook to 244°.Pour on damp slab. After five minutes pour about half an ounce of vanilla on batch and cream. When in a firm mass cover with a damp cloth and allow to sweat for half an hour.

Soften up with the hands and form in caramel pans lined with wax paper. After it is set turn out and cut in bars ¾ of an inch wide and 3½ inches long. Dip in sweet coating.

It is necessary to stir opera cream continually while boiling.

OPERA CREAMS.

Place in kettle

12	lbs. sugar.
1	teaspoonful cream-of-tartar.
1	gal. milk.

Set on fire and mix.

After batch has settled down to a good boil place thermometer in and cook to 242°. Pour on damp slab. Pour about one-half ounce vanilla on batch and after it has set for about five minutes cream up. After it has formed into a stiff mass cover with a damp cloth and leave sweat for about half an hour. Knead up with the hands until all the lumps are removed so batch is smooth like dough.

Opera caramels can be made in various forms, part may be colored pink and flavored strawberry, and part of it may be flavored with melted chocolate or dry cocoa. If you take caramel pans, line them with wax paper and cut French cherries and pineapple into small pieces, then scatter them onto the wax paper together with some walnuts or pecans and press the plain cream on the pans so the fruit will show on top, turn out, peel off wax paper, mark into caramels, you will have a very attractive piece of candy.

It is necessary to stir opera cream continually while boiling.

COCOANUT-CREAM-CARAMELS.

Place in kettle

2	lbs. glucose.
2	lbs. molasses.
2	lbs. chip cocoanut.
1	qt. water.

Set on stove, stir continually and cook until a little of the candy taken out and tested in cold water forms a soft ball. Remove from fire and add 1 teaspoonful ground nutmeg and all the macaroon cocoanut it will take up. Pour on greased slab and roll out thin, about one-third the thickness of a caramel. Melt some fondant, flavor vanilla and spread over half of the cocoanut batch, then fold the other half over on the cream and roll down smooth. When cool cut into caramels.

COCOANUT-NUT-CARAMELS.

Place in kettle

2	lbs. glucose.
2	lbs. molasses.
2	lbs. thread cocoanut.
1	qt. water.

Set on fire, stir continually and cook until a little tested in cold water forms a soft ball. Remove from fire, add one pound broken walnuts and all the macaroon cocoanut it will take up.

Roll out smooth the thickness of caramels and when cold cut in squares and when pan ning set on edge to show up nuts.

STUFFED DATES.

Remove the stones from dates and insert a walnut or pecan half in its place, roll tight and then roll in granulated sugar. Keep a pan of water setting handy and keep the hands wet while working.

FIGOLETS.

Place in kettle

2	lbs. glucose.
2	lbs. sugar.
1½	lbs. finely ground figs.
2	oz. some good grease.
1	qt. water.

Set on slow fire, stir continually and cook until a little tested in cold water forms a stiff ball. Remove from fire, flavor lemon and pour between iron bars the thickness of caramels, roll out smooth.

When cool, cut in small squares, roll in granulated sugar and stack in pans.

MARSHMALLOW KISSES.

Place in a double boiler or in a pan set over boiling water

2	lbs. cream fondant.
2	lbs. marshmallows.

Melt until smooth and well mixed. Remove from fire and set pan out of water and after it has thickened up a bit spoon out in small kisses and on the top of each one place a half of a French cherry or a piece of pineapple fritter.

BUTTER STICKS.

Melt 2 lbs. fondant in a double boiler and add to it a few drops of vanilla and ¼ lb. best butter, when butter is all dissolved add enough powdered sugar to make it stiff. Keep this center warm while you cook jacket.

Place in kettle

6	lbs. sugar.
1	teaspoonful cream-of-tartar.
3	pts. water.

Set on fire and mix.

When batch starts to boil remove paddle and cover kettle. After it has steamed for a few minutes remove cover and wash off sides of kettle with wet brush.

Place thermometer in batch, cook to 330° and add ¼ lb. butter and half a teaspoonful salt. When the butter is boiled in remove from fire and pour on greased slab. Fold edges in, place gloves on and when cool enough to handle pull not more than five times on the hook.

Flatten out on table in front of furnace and place the cream center on it in a round loaf running from end to end. Then fold jacket around the center, seal up ends and spin out in small sticks about as large around as a pencil and mark in two-inch lengths with caramel marker. Break apart and place in jars.

Turn batch often, so as not to chill jacket. or it will crack and give you trouble.

Have your shop nice and warm.

BURNT SUGAR.

Place in kettle

5	lbs. sugar.
3	qts. water.

Set on stove and mix.

Allow to boil until perfectly black, then add about 2 qts. water and melt and get to a heavy syrup. Place in a can or in open neck jars.

Open the window when you start to make this as the smoke gets very thick.

Stir the mixture when it starts to boil.

This will not damage a kettle in the least, in fact it cleans it.

NUT-CHEWING TAFFY.

Place in kettle

5	lbs. glucose.
5	lbs. sugar.
1	qt. water.

Set on fire and cook to 275°. Remove and add ¼ lb. best butter and after it is mixed in well pour on greased slab.

When cool enough to handle place on hook and while pulling work into it one pint of cream and some vanilla flavor. Work the cream in by pouring it onto the batch at the hook a very little at a time. By having a pan of starch setting handy the hands may be kept from being too sticky by rubbing a little of the starch on them once in a while.

After pulling place on the slab and knead into it about 1½ lbs. walnut pieces. Spread out on the slab, cut in squares and wrap in wax paper. You can also spin out, cut off in kisses and wrap.

BROKEN MIXED.

Place in kettle

10	lbs. sugar.
10	lbs. glucose.
3	pts. water.

Set on fire and mix.

When batch starts to boil, place cover on kettle, allow to steam for a few minutes, remove cover, wash off sides of kettle with a wet brush and place thermometer in.

Cook to 290° and pour on greased slab. Turn edges in, cut batch in two, color one piece pink and have the other one white. Pull both good, flavoring the white vanilla and the pink strawberry. After pulling place on table in front of furnace and pull out in strips about 1½ inches wide and mark in 1½-inch lengths with caramel market. Spin out about ¼ inch thick.

Cook another batch the same as the first one and after it is on the slab color a little piece red and a little piece green and place in front of table furnace to keep warm. Cut the balance of batch in two and pull separately, flavoring one piece peppermint and the other lime. Flatten out in front of table furnace and on the peppermint place six red stripes, three on each side and do the same with the green on the lime. Spin out and mark the same as the other batch. Place 5 lbs. sugar and 5 lbs. glucose, with a quart of water in the kettle and cook as you did the other batch to 290° and add to it a pint of molasses. When well boiled in pour on greased slab, pull and spin out as you did the others.

Place a 5 and 5 batch in kettle, cook to 290° and pour between iron bars the same as for caramels only thinner and while it is still hot sprinkle over it macaroon eocoanut which has been previously colored red by placing red color on the hands and rubbing the cocoanut between them. Mark in squares with caramel marker before it is cold.

Place 5 and 5 in kettle, cook to 290°, remove from lire, color red, flavor strong with anise oil and pour out between iron bars the same as you did the last batch, sprinkle white cocoanut on top and mark in squares.

Place 5 and 5 in kettle and when cooked to 240° add 5 lbs. Spanish peanuts and some salt. Stir and cook until peanuts are done and pour between iron bars. Mark in squares. Place 5 and 5 in kettle, cook to 252° and set on tub. Add to it a few drops of vanilla and 10 lbs. fondant and 4 lbs. macaroon cocoanut. Stir until grained and thick. Sprinkle some starch on slab and pour half of the batch out between iron bars, half the thickness of caramels. Color the other half of batch pink and do likewise. When cool mark in squares and break apart. This will give you a little over 100 lbs. of a nice broken mixed and if this is too much or not enough cut the batches down or increase them as the case may be.

FRENCH FRUIT CAKE.

Place in kettle

2	lbs. brown sugar.
3	lbs. gran, sugar.
½	2 teaspoonful cream-of-tartar.
½	gal. cream.

Set on fire, stir constantly and cook to 245° Pour on damp slab and sprinkle on it 1 lb. raisins, 1 lb. currents, ½ lb. almonds, ½ lb. chopped citron and a few drops vanilla. Allow to sit for just 3 or 4 minutes and cream. Soften up and place in box lined with wax paper. Allow to set all night, then turn out, melt some fondant and ice as you would a cake. Cut in 5-cent slices.

FRUIT CAKE.

Place in your kettle the same batch as for French Fruit Cake and add 1 oz. ground clove, 1 oz. ground allspice, 1 oz. ground cinnamon, 1 oz. ground nutmeg. When creaming in place of using vanilla use about ¼ tumbler of brandy.

WHATISIT-STYLE-CANDY.

Place in kettle

6	lbs. sugar.
2	lbs. glucose.
1	pt. molasses.
1	qt. water.

Set on fire and cook to 245°.

Set on tub and add to it 2 teaspoons soda. 2 lbs. fondant and 1½ lbs. black walnuts. Stir until cream is dissolved and until batch is stiff and grained. Turn out on slab or on a large sheet of paper and allow to set until cool. Take a fork in each hand and pull apart, pile in pans for store.

IMITATION VANILLA FLAVOR.

This will make 10 gal. of a fine vanilla flavor, one which I have used for quite a few years.

Place in a kettle 7 lbs. sugar and 2 gals, water. Bring it to a boil and set off. Add to this syrup while it is warm 8 oz. vaniline and 2 oz. coumarine.

Place in a ten-gallon keg and add 2 gals, alcohol and enough water to fill the keg. Color with caramel color and red color to a desired shade, cork up and set in a warm place for 3 or 4 months. The longer you leave it set the better the vanilla.

DIPPED STRAWBERRIES.

First take and pick out a desired amount of nice solid strawberries. Do not wash them.

Obtain several clips with hooks on them, the kind that haberdashers use for hanging shirts, etc., in their windows.

Stretch a line the length of your spinning table about eighteen or twenty inches over it. Lay wax paper under the string.

Now melt some fondant in a double boiler and set handy to the table.

Take the strawberries and fasten the clips onto the stems. Dip down in the cream as far as the green and hang on the line to drip.

Proceed in this manner until all the berries are dipped. This piece should only be made for special orders as they will not keep long.

GLACE ORANGES.

Separate the pods of oranges but be very careful not to break the skin.

Make a solution of gum-arabic and water and dip the orange pieces in it.

After they have set long enough to dry, dip

in candy made of 4 lbs. sugar, 1 lb. glucose, 1 qt. water, cooked to 300°, with a fork, drop on greased slab.

Just make this for special orders.

DIPPED GRAPES.

Pick large, green grapes from their stem, very carefully so as not to break the skin.

Dip in bon-bon fondant as you would bon-bons.

Make for special orders only.

GLACE MAROONS.

Usually the French Maroons come in cans, which can be secured from most any supply house.

Pour the contents of a can in a kettle and add to it about a quart of water and 5 lbs. sugar. Set on fire, stir very carefully and cook to a thread.

Remove from fire, grain until the syrup is cloudy, and lift out carefully onto sieve to dry.

POPCORN CRISP.

Place in kettle

3	lbs. sugar.
½	lb. Glucose.
1	pt. water.

Set on fire and mix.

Cook to 300° and add ½ pt. molasses and a piece of butter the size of a walnut. Stir good until the batch turns a golden color and set on tub.

Add 2 lbs. popcorn and stir until thoroughly covered with the candy.

Spread out on greased slab and break apart for tray.

This can also be made up in 5-cent balls.

SPUN SUGAR NESTS.

Set two cases on your slab far enough apart to span your iron bars across. Lay four or five of the" bars on the boxes. Take a wire egg-whip and cut the wires so that the ends hang loose.

Cook 3 lbs. sugar, 1 lb. glucose and a quart of water to 300°. Set batch on slab, dip wires into it and swing back and forth over the wires.

Take the fine strings that hang and form into bird-nests.

RIBBON NESTS.

Place in kettle

8	lbs. sugar.
2	qts. water.
1	teaspoonful cream-of-tartar.

Set on fire and mix.

When batch boils, remove paddle, wash down sides with a wet brush and cover kettle.

Allow to steam for a few minutes, remove cover and place thermometer in batch and cook to 335°. Pour on greased slab. Turn in edges, place gloves on and when stiff enough to handle pull vigorously until very glossy. Flavor rose while pulling. Twist air out and place on spinning table, knead up until stiff, form in a round loaf, place in front of batch warmer and pull out in small string about the size of hemp rope.

Take a bunch of the candy about as large as a base-ball and form in a coffee cup to resemble a bird's nest.

Rbbon Nests made in glass sherbet cups, if possible, set in front of electric fan just after forming

COLORED SUGAR SAND.

Take any desired amount of granulated sugar and place on a pan.

Now take any paste color and smear a little of it on the palms of your hands and rub the sugar between your hands until it is the proper shade.

WOODLAND GOODIES.

Place in kettle

3	lbs. sugar.
2	lbs. glucose.
1	qt. water.

Set on fire and mix.

When batch comes to a boil place thermometer in and cook 290°. Then add to it about a teaspoonful salt and 4 lbs. mixed nuts (walnuts, pecans, almonds, filberts, brazils, etc.), stir nuts in well, remove from fire, turn out on greased slab and pull off in small clusters.

Turn and knead the batch often to keep it from getting too cool on one side.

These can be made in the separate kinds of nuts also.

CRYSTAL SYRUP.

Place in kettle, say, 20 lbs. sugar, add to it 9 qts. water, set on fire and mix.

When batch starts to boil skim off all foreign matter which arises to the surface, place cover on kettle and allow to steam for a few minutes.

Remove cover, wash off sides of kettle with a wet brush and if you have a syrup gauge, dip the cup into the batch and fill, then set gauge in syrup and if it shows a 35 weight (which is a nice crystal for ordinary purposes) remove from fire and set in a solid place where it will not be agitated and consequently broken. When syrup is cool, and ready for use, sprinkle the surface of batch with cold water and allow to set until crust is dissolved. Then dip out and very carefully pour over goods, place a sheet of paper on the surface of the syrup after it is in the pans and when ready to remove from pans, just take the paper off and the crust comes with it.

If you have no syrup gauge, cook the syrup to 228° and reduce with water to 220°.

CUT ROCK.

Cut-rock is one piece of candy which cannot be made satisfactorily from the information which it is possible to give in a book.

The batch is the same as for stick candy. Cut batch in two, color half red and pull the other half (flavor while pulling 1 ), now take a piece of the white and form into a round piece about 2 inches in diameter and 10 inches long. Wrap a thin piece of red around the white, pull out until it is about as large as your finger and cut off in ten-inch lengths. Place all together and form into a round piece. Place the balance of white around it and place what is left of the red around the white. Pull out like stick candy and chop off in half-inch lengths. After some practice you can make most anything you desire.

SAUER KRAUT CANDY.

Place in kettle

2	lbs. glucose.
2	lbs. molasses.
2	lbs. fresh thread cocoanut.
1	qt. water.

Set on fire, stir and cook until a little tested in cold water forms a soft ball.

Remove from fire, add all the cocoanut it will take up, a little salt and just a few drops of lemon extract.

Roll out on greased slab the thickness of iron bars and cut in oblong pieces when cool. Wrap in wax paper.

SIMPLE SYRUP.

Place in kettle 3 gal. water, set on fire and bring to a boil.

Remove from fire and add 30 lbs. sugar.

Stir and dissolve.

Strain into a can to be used as stock.

If you desire a lighter syrup use 21 lbs. sugar to 3 gal. water or 7 lbs. to a gal.

HOT CHOCOLATE
No. 1.

For 2 gal. milk.

Place in kettle 8 oz. some good cocoa, 1 lb. sugar and 1 qt. water.

Set on fire and bring to a boil. Add 2 gals, milk, stir continually and bring to a boil. Flavor with vanilla.

Place in chocolate urn.

No. 2.

Place in kettle 2 gals, milk and 1 lb. sugar.

Place in a stew pan 2 eggs, 8 oz. cocoa and enough milk to make a thin paste.

Set milk on fire, stir, and when it boils add the paste and boil again. Flavor vanilla and place in urn.

ICE CREAM
SHERBETS
ETC.

FREEZING ICE CREAM.

The matter of freezing greatly relies on the existing circumstances. The speed of the freezer must be taken into consideration, different workmen declaring that different speeds are right. For myself I think 125 revolutions a minute is right. I have seen freezers running as slow as 75 and others running as fast as 150.

When the batch is strained into the freezing can, place dasher in and cover on, now slide tub into place and see that the gears fit all right before placing any ice in tub. Fill the tub with plain ice and allow to stand for at least 5 minutes.

Now place just about a quart of ice cream salt on the ice and start freezer.

After it has been turning about 5 minutes fill with ice again and about 3 quarts of salt.

Allow to freeze until pulling pretty hard and stop freezer. Knock the plug out of tub and allow brine to run off.

After removing cover, hold dasher up in one hand while you scrape cream from it with a case knife or small palette knife.

If you find that your batch does not fill the can, cut the salt down a trifle next time.

Salt varies in strength as does ice in freezing properties.

If your batches are watched carefully and a little study given to freezing you will have no trouble.

STORING ICE CREAM.

It is more satisfactory to store ice cream in boxes than in tubs.

In a box 2 ft. square you can store 4 fivegallon cans and pack them with the same quantity of ice and salt as it would take to store 2 five-gallon cans in tubs.

It is policy to have jackets made for the cans and when a can is pulled out an empty can may be inserted in its place without the ice falling in.

GELATINE IN ICE CREAM.

The most particular thing in using gelatine is to see that it is well dissolved.

Place the desired amount of gelatine in a can, add the water and set can in a kettle of boiling water. Stir the gelatine once in a while and allow to remain in the boiling water until thoroughly dissolved.

If you should use 3 oz. in a ten-gallon batch use about ½ gallon of water to dissolve it in.

STRAINING.

Never fail to strain your batches into the freezing can, and see that your sieve is very fine.

The supply houses have a sieve for this pur- pose, and I would advise you to secure one.

MIXING.

Stir and mix your batch thoroughly before straining into freezing can. It is well to mix the batch in a milk can or mixing can, using a large wooden paddle to stir it with.

Fine granulated should be used unless recipe otherwise states. The recipe given for vanilla herein is quite good for ice cream, but there are some vanilla oils on the market which are very satisfactory as they contain no alcohol to freeze out.

CREAM.

I should advise using 18 to 22 per cent butter-fat cream unless recipe otherwise states.

Where a recipe calls for condensed milk and it is impossible to secure same in your locality, evaporated milk which can be had in cans will be just as satisfactory.

BREAKING ICE.

If you do not possess an ice crusher I would advise you to get one as soon as possible, as the saving in time and the satisfactory results received from having your ice uniform at all times will very soon counteract the expense of installing same.

VANILLA ICE CREAMS.
No. 1.

Place in a can 3 oz. gelatine and ½ gal. water. Set can in boiling water, stir once in a while and allow to remain in boiling water until gelatine is thoroughly dissolved.

Place in mixing can, 5 gals, cream, 7 lbs. sugar, 3 oz. vanilla (or to taste) and the gelatine. Stir until sugar is dissolved, strain into freezing can and finish.

No. 2.

Dissolve 2½ oz gelatine in ½ gal. water

Add to

4	gals, cream.
1	gal. condensed milk.
6½	lbs. sugar.
3	ozs. vanilla.

Mix thoroughly, strain and freeze.

No. 3.

Dissolve 3 oz. gelatine in y 2 gal. water.

Add to

2	gals, cream.
2	gals. milk.
1½	gals, condensed milk.
6	lbs. sugar.
3	oz. sugar.

Mix thoroughly, strain and freeze.

No. 4.

Dissolve 2½ ounces gelatine in ½ gallon water.

Add to

4	gal. milk.
1½	gal. condensed milk.
7	lbs. sugar.
3	oz. vanilla.

Mix thoroughly. Strain and freeze.

No. 5.

Dissolve 2½ oz. gelatine in ½ gal. water.

Add to 4 gallons milk. Set milk over steam and allow to become hot. Remove from fire and cool.

Add to milk, 1 gallon condensed milk, pounds sugar, 3 ounces vanilla, mix well, strain and freeze.

ICE CREAM WITH EGGS.
No. 1.

Whip the whites of 18 eggs until stiff.

Place 2 gallons of milk and 7 pounds sugar in pan over steam and allow to become quite hot.

Pour over egg-whites while helper stirs same.

Add to it 2 gallons cream, 1 gallon condensed milk and 3 ounces vanilla. Strain and freeze.

ICE CREAM WITH EGGS.
No. 2.

Place over steam bath 5 gallons cream.

Whip 48 eggs until well mixed, add to them 7 pounds sugar and then add to the cream,

Stir and allow to remain over boiling water for about ten minutes or until a custard is found. Dip a knife into the cream and draws out, if a film of the cream coats the knife remove pan from fire. Add to it 3 ounces vanilla and freeze.

ICE CREAM WITH EGGS.
No. 3.

Mix thoroughly 5½ gallons cream, 7 pounds sugar and 3 ounces vanilla. Strain into freezing can. Start freezer and allow to run for about 5 or 6 minutes. Remove cover and add the well beaten whites of 36 eggs. Place cover on can again and finish freezing.

NEW YORK ICE CREAM.
No. 1.

Place 48 egg yolks in a pan and mix thoroughly. Add to them 7 pounds sugar and mix. Add to the eggs 2 gallons milk and place over steam until quite hot.

Remove and add 2 gallons cream, 1 gallon condensed milk, 3 ounces vanilla, strain and freeze.

NEW YORK ICE CREAM.
No. 2.

Place over steam 5 gallons cream and add to it the yolks of 48 eggs and 7 pounds sugar. Allow to remain over steam until quite hot. Cool, add 3 ounces vanilla, strain and freeze.

NEW YORK ICE CREAM.
No. 3.

For imitation New York Ice Cream which you wish to make up in a hurry.

Take the yolks of 4 eggs, beat and stir into 1 gallon of vanilla ice eream, adding yellow color if necessary.

HOKEY-POKEY ICE CREAM.

Dissolve 5 ounces gelatine in ½ gallon hot water.

Take 6 ounces corn-starch and work to a paste with milk.

Place on the fire 2 gallons milk and 7 pounds sugar, bring to a boil. Pour over the starch and work smooth. Set on fire, stir and bring to a boil again. Remove and add 1½ gallons condensed milk and 2 gallons milk. Add the gelatine and 3 ounces vanilla flavor. Strain and freeze.

TUTTI-FRUTTI ICE CREAM.

Chop up together one pound altogether of cherries, pineapple and walnuts or pecans. Dampen the fruit with a little brandy and stir into 1 gallon vanilla ice cream.

If you wish to make a large batch of tuttifrutti, freeze your ice cream first and mix into it the fruit in the same proportions as described above, allowing 10 pounds of fruit for 10 gallons.

Adding the brandy to the fruit keeps the same from freezing hard.

SPECIAL TUTTI-FRUTTI.

For 1 gallon use 1½ pounds altogether of preserved peaches, fresh oranges, preserved pineapple slices, maraschino cherries and pecan nuts. Do not chop the fruit too small. Add a little brandy to it and stir into 1 gallon vanilla ice cream.

BISQUE-GLACA.

Take 1 pound stale maccaroons which are so dry that they will powder, place on table and mash to a fine powder with rolling pin. Beat one whole egg and mix with the powder adding enough brandy to make a paste. Stir into 1 gallon vanilla ice cream.

NESSELRODE PUDDING.

Chop finely ½ pound French Maroons (secure from your supply house).

Chop finely ½ pound French cherries, ½ pound French pineapple, ½ pound seedless raisins.

Mix in a bowl and add enough brandy or rum to make a paste. Add to 3 quarts vanilla ice cream. When packing do not use too much salt as Nesselrode should not be too hard when served.

STRAWBERRY ICE CREAM.

Pick one quart fresh strawberries and mash through a colander. Add to them the juice of one orange and set aside.

Whip 2 eggs and place over steam bath with 1½ gallons cream and ¾ pound sugar.

When hot remove from fire and cool. Strain into freezing can and freeze. When done mix the strawberries in well.

When strawberries are out of season use preserved berries in the same manner.

BERRY ICE CREAM.

For all berry ice creams, such as raspberry, blackberry, etc., use the same formula as for strawberry ice cream.

CARAMEL ICE CREAM.

Place in kettle 4 pounds sugar and 1 quart cream.

Set on fire, stir constantly and boil until it is a nice dark brown, add 1 quart cream and when it boils add another quart of cream and so on until you have added 3 gallons cream in all. Remove from fire, cool, add 2 ounces vanilla and freeze.

IMITATION CARAMEL.

Add to 1 gallon vanilla ice cream enough caramel color or burnt sugar to make a nice light brown.

CHOCOLATE ICE CREAM.

Place in a can or bowl 1 pound cocoa, ½ pound powdered sugar and 2 ounces vanilla. Add hot water and stir to a fine smooth paste. Use this as stock and when you wish to make some chocolate cream add enough of the paste to vanilla ice cream to color nicely and stir in good.

You can also make the paste by dissolving chocolate coating 4 in the same manner as the cocoa.

PEACH ICE CREAM.

Take 2 quarts ripe peaches and place in boiling water for just a minute. Remove skins and stones. Rub through a colander and add 2½ pounds sugar to the pulp. Place a damp cloth over the fruit and set one side.

Dissolve ½ ounce gelatine in a cup of hot water and add to 1 gallon cream. Strain cream into freezer and freeze. When done stir in peaches and sugar.

NUT ICE CREAM.

Finely chop any nuts you desire to use and stir into vanilla ice cream allowing ¾ pound of nuts to each gallon cream.

COFFEE ICE CREAM.

Take 4 ounces good coffee and boil for about 3 minutes with 1 quart water. Strain into a pan, add 1 gallon cream, 1½ pounds sugar and 2 eggs. Set over steam, stir and allow to get hot. Remove from fire and cool. Color a good brown with burnt sugar.

Strain into freezing can and freeze.

BRICKS.

Make in any desired combination using vanilla ice cream as stock and stirring into it any fruits or nuts you may desire. You should have a box to bury the brick moulds in, farge enough to allow about 4 inches on all sides. Freeze good and hard and rinse off with warm water when dumping out. After cutting wrap each brick around with wax or parchment paper before placing in box.

VALENTINE BRICKS.

You can secure from a confectioner's supply house a heart brick. The outside is to be frozen first by filling with white cream. After it is hard pour a few drops of hot water into the hole in center and pull out. Fill with red cream and freeze.

ST. PATRICK'S BRICKS.

You can secure from your supply house a shamrock brick. Freeze in the same manner as the heart brick.

MARASCHINO BRICK.

Stir into vanilla ice cream whole maraschino cherries and freeze in brick moulds. When cut the cherries show up nicely.

CREME-DE-MENTHE BRICK.

Stir into vanilla ice cream green Creme-de-Menthe cherries and freeze in brick moulds.

EASTER BRICK.

Make brick half vanilla and half violet. Color vanilla ice cream with violet color. Make brick solid violet and stir into it mash-mallows cut in quarters. When cut they show up nicely.

RED, WHITE AND BLUE BRICK.

Make of all vanilla ice cream laying the red and blue on the outsides and the white in center.

When serving for a party stick a small American flag in each slice as served.

MOUSSE.

Small batch.

Dissolve 1½ pounds sugar in ½ gallon whipping cream add ½ ounce vanilla and place in freezer.

When almost frozen add ½ gallon whipping cream (well whipped) and finish.

MAPLE MOUSSE.

Take 1½ pounds Canadian Maple sugar, pound up finely and dissolve in ½ gallon whipping cream.

When almost frozen add ½ gallon whipping cream (well whipped) and finish.

ANGEL DESSERT.

Whip ½ gallon whipping cream good and stiff, sweeten with powdered sugar, flavor with a few drops vanilla and add to it ½ pound marshmallows previously cut in small pieces. The cream may be colored pink, green, lavender or any shade to suit any occasion.

WHIPPING CREAM.

Buy a steel baker's mixing bowl, about 2 gallon size, which is about 10 inches in diameter at the top and about 12 inches deep. Get some steel spring wire and twist into a whip. The finer the wire the better.

See that your cream is on ice about 4 or 5 hours before you whip it and while whipping set pan on ice.

TEST FOR ICES.

If you use a syrup gauge for testing ices anywhere from 18 to 22 will work satisfactorily. After the mixture is ready for the freezer, fill the tube with liquid and set gauge in it. Where the liquid comes to on the gauge is the test.

Do not add acid to batch before you freeze it.

STOCK ICES.

Place in a kettle 16 pounds sugar and 2 gallons water. Bring to a boil and place in freezing can. Add enough water to make 9½ gallons and freeze. Use this as a foundation for all ices, adding flavor to suit after it is frozen.

Any flavor or color may be added to ices and sherbets so I will not set down an endless amount of formulas for same. Every fruit and flavor under the sun may be used in. ices and sherbets, satisfactorily if a little judgment is used.

LEMON JUICE FOR ICES.

Place in a gallon jar 6 lemons, cut in two, add ½ pound Citric Acid and cover all with water.

Use this to temper your ices with, adding to suit taste.

PINEAPPLE ICE.

Add grated pineapple to stock ices after flavoring to taste with lemon juice. Use 1 gallon pineapple to 10 gallon ices.

CHERRY ICE.

Make batch of stock ice, coloring red. With lemon make sour to suit taste.

Add Maraschino cherries and cherry or almond extract to suit. Use 1 gallon cherries to 10 gallon, leaving them whole or chopping them is optional.

YVETTI PUNCH.

Color stock ice violet, make a trifle sour with lemon juice and flavor lightly with Creme Yvetti Cordial.

CREME-DE-MENTHE PUNCH.

Make same as Yvetti Punch, coloring green and using Creme-de-Menthe for flavor.

FRUIT PUNCH.

Color stock ice red, flavor with lemon and raspberry extract. Use chopped peaches, oranges, pineapple and maraschino cherries. Use 1 gallon fruit to 10' gallon ices.

SHERBET. (Egg).

Use same formula as for ice and when batch starts to thicken remove cover and add the well-beaten whites of eggs. Use 1 egg to each gallon of sherbet. Color and flavor in same manner as you do ices.

SHERBET. (Gelatine).

Dissolve 4 ounces gelatine in 1 quart water and add to formula for ices.

INDEX

Candies

Almond Creams

................................................................................................................................................................................................................................................................................................................................................................................................

25

Almond Egg Nougat Chocolate

................................................................................................................................................................................................................................................................................................................................................................................................

40

Almond Fritters

................................................................................................................................................................................................................................................................................................................................................................................................

47

Acid Drops

................................................................................................................................................................................................................................................................................................................................................................................................

61

Almonds, Creamed

................................................................................................................................................................................................................................................................................................................................................................................................

77

Burnt

................................................................................................................................................................................................................................................................................................................................................................................................

79

Almond Paste

................................................................................................................................................................................................................................................................................................................................................................................................

88

Apricot Jellies

................................................................................................................................................................................................................................................................................................................................................................................................

91

Creams

................................................................................................................................................................................................................................................................................................................................................................................................

92

Chocolates

................................................................................................................................................................................................................................................................................................................................................................................................

92

After- Dinner Mints

................................................................................................................................................................................................................................................................................................................................................................................................

94

Almonds, Salted

................................................................................................................................................................................................................................................................................................................................................................................................

102

Buttercups

................................................................................................................................................................................................................................................................................................................................................................................................

17

Butter-Creams

................................................................................................................................................................................................................................................................................................................................................................................................

24

Bon Bon Dipping

................................................................................................................................................................................................................................................................................................................................................................................................

36

Blanched Almond Fritters

................................................................................................................................................................................................................................................................................................................................................................................................

48

Brazil Fritters

................................................................................................................................................................................................................................................................................................................................................................................................

49

Black Walnut Fritters

................................................................................................................................................................................................................................................................................................................................................................................................

49

Bars, Nut

................................................................................................................................................................................................................................................................................................................................................................................................

50

Brittle Peanut

................................................................................................................................................................................................................................................................................................................................................................................................

76

Peanut-Cocoanut

................................................................................................................................................................................................................................................................................................................................................................................................

76

Black Walnut

................................................................................................................................................................................................................................................................................................................................................................................................

77

Filbert

................................................................................................................................................................................................................................................................................................................................................................................................

77

Burnt Almonds

................................................................................................................................................................................................................................................................................................................................................................................................

79

Butter-Scotch

................................................................................................................................................................................................................................................................................................................................................................................................

83

Patties

................................................................................................................................................................................................................................................................................................................................................................................................

84

Butter Sticks

................................................................................................................................................................................................................................................................................................................................................................................................

118

Burnt Sugar

................................................................................................................................................................................................................................................................................................................................................................................................

119

Broken Mixed

................................................................................................................................................................................................................................................................................................................................................................................................

120

Chocolate Coating

................................................................................................................................................................................................................................................................................................................................................................................................

11

Cream Slab

................................................................................................................................................................................................................................................................................................................................................................................................

21

Creaming Fondant

................................................................................................................................................................................................................................................................................................................................................................................................

22

Candies—Continued

Creams, Vanilla

................................................................................................................................................................................................................................................................................................................................................................................................

23

Cocoanut

................................................................................................................................................................................................................................................................................................................................................................................................

23

Nut

................................................................................................................................................................................................................................................................................................................................................................................................

23

Nougats

................................................................................................................................................................................................................................................................................................................................................................................................

24

Lemon

................................................................................................................................................................................................................................................................................................................................................................................................

24

Orange

................................................................................................................................................................................................................................................................................................................................................................................................

24

Raspberry

................................................................................................................................................................................................................................................................................................................................................................................................

24

Strawberry

................................................................................................................................................................................................................................................................................................................................................................................................

24

Butter

................................................................................................................................................................................................................................................................................................................................................................................................

24

Maple

................................................................................................................................................................................................................................................................................................................................................................................................

24

Coffee

................................................................................................................................................................................................................................................................................................................................................................................................

25

Roman Punch

................................................................................................................................................................................................................................................................................................................................................................................................

25

Almond

................................................................................................................................................................................................................................................................................................................................................................................................

25

Cream, Egg, hand roll

................................................................................................................................................................................................................................................................................................................................................................................................

25

Hand Roll, No.

................................................................................................................................................................................................................................................................................................................................................................................................

26

Hand Roll, No.

................................................................................................................................................................................................................................................................................................................................................................................................

26

Maple Nut

................................................................................................................................................................................................................................................................................................................................................................................................

27

San Francisco

................................................................................................................................................................................................................................................................................................................................................................................................

28

Mince Meat

................................................................................................................................................................................................................................................................................................................................................................................................

28

Straight Maple

................................................................................................................................................................................................................................................................................................................................................................................................

29

Honey

................................................................................................................................................................................................................................................................................................................................................................................................

29

Starch

................................................................................................................................................................................................................................................................................................................................................................................................

32

Starch, No. 2

................................................................................................................................................................................................................................................................................................................................................................................................

33

Starch. No. 3

................................................................................................................................................................................................................................................................................................................................................................................................

33

Glycerine

................................................................................................................................................................................................................................................................................................................................................................................................

33

Cream Patties

................................................................................................................................................................................................................................................................................................................................................................................................

34

Centers, Scrap

................................................................................................................................................................................................................................................................................................................................................................................................

40

Chocolate Almond Egg Nougat

................................................................................................................................................................................................................................................................................................................................................................................................

40

Cocoanut Fudge Bars

................................................................................................................................................................................................................................................................................................................................................................................................

40

Corn-Meal Nougat

................................................................................................................................................................................................................................................................................................................................................................................................

41

Chocolate Walnut Slice

................................................................................................................................................................................................................................................................................................................................................................................................

42

Cachew-Nut Fritters

................................................................................................................................................................................................................................................................................................................................................................................................

46

Cocoanut Fudge

................................................................................................................................................................................................................................................................................................................................................................................................

52

Caramel Cream Fudge

................................................................................................................................................................................................................................................................................................................................................................................................

52

Caramel Italian Creams

................................................................................................................................................................................................................................................................................................................................................................................................

53

Chocolate Italian Creams

................................................................................................................................................................................................................................................................................................................................................................................................

54

California Nougat

................................................................................................................................................................................................................................................................................................................................................................................................

58

California Nougat, Raspberry

................................................................................................................................................................................................................................................................................................................................................................................................

58

Coating Tablets

................................................................................................................................................................................................................................................................................................................................................................................................

60

Caramels

................................................................................................................................................................................................................................................................................................................................................................................................

63

Caramel, Extra Fine

................................................................................................................................................................................................................................................................................................................................................................................................

64

Warm Weather

................................................................................................................................................................................................................................................................................................................................................................................................

64

Candies—Continued
Caramels—Continued

Three Layer

................................................................................................................................................................................................................................................................................................................................................................................................

65

College

................................................................................................................................................................................................................................................................................................................................................................................................

66

Turkish

................................................................................................................................................................................................................................................................................................................................................................................................

66

Onyx

................................................................................................................................................................................................................................................................................................................................................................................................

67

Yankee

................................................................................................................................................................................................................................................................................................................................................................................................

67

Maple

................................................................................................................................................................................................................................................................................................................................................................................................

67

Cocoanut Taffy

................................................................................................................................................................................................................................................................................................................................................................................................

75

Creamed Almonds

................................................................................................................................................................................................................................................................................................................................................................................................

77

California Klondykes

................................................................................................................................................................................................................................................................................................................................................................................................

85

Cream Loaf

................................................................................................................................................................................................................................................................................................................................................................................................

86

Cocoanut Cream Bars

................................................................................................................................................................................................................................................................................................................................................................................................

90

Chop Suey Candy

................................................................................................................................................................................................................................................................................................................................................................................................

91

Creme-de-Menthe Raisins

................................................................................................................................................................................................................................................................................................................................................................................................

100

Candy Dishes

................................................................................................................................................................................................................................................................................................................................................................................................

100

Caramels, Raisin

................................................................................................................................................................................................................................................................................................................................................................................................

112

Cordials

................................................................................................................................................................................................................................................................................................................................................................................................

114

Cocoanut-Cream Caramels

................................................................................................................................................................................................................................................................................................................................................................................................

116

Cocoanut Caramels

................................................................................................................................................................................................................................................................................................................................................................................................

117

Crystal Syrup

................................................................................................................................................................................................................................................................................................................................................................................................

128

Cut Rock

................................................................................................................................................................................................................................................................................................................................................................................................

128

Degrees

................................................................................................................................................................................................................................................................................................................................................................................................

9

Dipping, Bon-Bons

................................................................................................................................................................................................................................................................................................................................................................................................

36

Chocolates

................................................................................................................................................................................................................................................................................................................................................................................................

11

Dusting Tablets

................................................................................................................................................................................................................................................................................................................................................................................................

59

Dipped Strawberries

................................................................................................................................................................................................................................................................................................................................................................................................

124

Grapes

................................................................................................................................................................................................................................................................................................................................................................................................

125

Egg Hand Roll Cream

................................................................................................................................................................................................................................................................................................................................................................................................

25

Fondant, Creaming

................................................................................................................................................................................................................................................................................................................................................................................................

22

Stock

................................................................................................................................................................................................................................................................................................................................................................................................

36

Gelatine

................................................................................................................................................................................................................................................................................................................................................................................................

37

Plain Pattie

................................................................................................................................................................................................................................................................................................................................................................................................

38

Pattie

................................................................................................................................................................................................................................................................................................................................................................................................

38

Scrap

................................................................................................................................................................................................................................................................................................................................................................................................

39

Fudge Bars, Chocolate

................................................................................................................................................................................................................................................................................................................................................................................................

40

Scrap

................................................................................................................................................................................................................................................................................................................................................................................................

41

Scrap, No. 2

................................................................................................................................................................................................................................................................................................................................................................................................

43

Frittie Rings

................................................................................................................................................................................................................................................................................................................................................................................................

43

Fritters, Pecan

................................................................................................................................................................................................................................................................................................................................................................................................

44

Walnut

................................................................................................................................................................................................................................................................................................................................................................................................

45

Cachew

................................................................................................................................................................................................................................................................................................................................................................................................

46

Candies—Continued
Fritters—Continued.

Almond

................................................................................................................................................................................................................................................................................................................................................................................................

47

Blanched Almonds

................................................................................................................................................................................................................................................................................................................................................................................................

48

Brazil

................................................................................................................................................................................................................................................................................................................................................................................................

49

Black Walnut

................................................................................................................................................................................................................................................................................................................................................................................................

49

Pignolia

................................................................................................................................................................................................................................................................................................................................................................................................

49

Mixed Nut

................................................................................................................................................................................................................................................................................................................................................................................................

49

Fudge, No. 1 "Oh Joy"

................................................................................................................................................................................................................................................................................................................................................................................................

50

"Oh Joy," Nut

................................................................................................................................................................................................................................................................................................................................................................................................

50

Vassar

................................................................................................................................................................................................................................................................................................................................................................................................

51

No. 2

................................................................................................................................................................................................................................................................................................................................................................................................

51

Cocoanut

................................................................................................................................................................................................................................................................................................................................................................................................

52

Caramel Cream

................................................................................................................................................................................................................................................................................................................................................................................................

52

Maple Pecan

................................................................................................................................................................................................................................................................................................................................................................................................

52

Maple

................................................................................................................................................................................................................................................................................................................................................................................................

53

French Nougat

................................................................................................................................................................................................................................................................................................................................................................................................

55

No, 2

................................................................................................................................................................................................................................................................................................................................................................................................

56

Fruit Tablets

................................................................................................................................................................................................................................................................................................................................................................................................

60, 61

Filbert Brittle

................................................................................................................................................................................................................................................................................................................................................................................................

77

Fruit Paste

................................................................................................................................................................................................................................................................................................................................................................................................

86

French Cream Loaf

................................................................................................................................................................................................................................................................................................................................................................................................

86

Figolets

................................................................................................................................................................................................................................................................................................................................................................................................

118

French Fruit Cake

................................................................................................................................................................................................................................................................................................................................................................................................

122

Fruit Cake

................................................................................................................................................................................................................................................................................................................................................................................................

123

Glycerine Cream

................................................................................................................................................................................................................................................................................................................................................................................................

33

Gelatine Fondant

................................................................................................................................................................................................................................................................................................................................................................................................

37

Glace Nuts

................................................................................................................................................................................................................................................................................................................................................................................................

103

Fruits

................................................................................................................................................................................................................................................................................................................................................................................................

103

Oranges

................................................................................................................................................................................................................................................................................................................................................................................................

124

Maroons

................................................................................................................................................................................................................................................................................................................................................................................................

125

Hand Roll Cream, No. 1

................................................................................................................................................................................................................................................................................................................................................................................................

126

No. 2

................................................................................................................................................................................................................................................................................................................................................................................................

226

Honey Cream

................................................................................................................................................................................................................................................................................................................................................................................................

29

Honey Nougat

................................................................................................................................................................................................................................................................................................................................................................................................

59

Hoarhound Drops

................................................................................................................................................................................................................................................................................................................................................................................................

62

Haystacks

................................................................................................................................................................................................................................................................................................................................................................................................

93

Honey Comb Chips

................................................................................................................................................................................................................................................................................................................................................................................................

95

Highballs

................................................................................................................................................................................................................................................................................................................................................................................................

99

Hot Chocolate, No. 1

................................................................................................................................................................................................................................................................................................................................................................................................

130

No. 2

................................................................................................................................................................................................................................................................................................................................................................................................

130

Italian Creams

................................................................................................................................................................................................................................................................................................................................................................................................

53

Chocolate

................................................................................................................................................................................................................................................................................................................................................................................................

54

Candies—Continued

Icing-, for decorating

................................................................................................................................................................................................................................................................................................................................................................................................

104

Jap Jelly

................................................................................................................................................................................................................................................................................................................................................................................................

89

Kisses, Molasses

................................................................................................................................................................................................................................................................................................................................................................................................

70

Southern

................................................................................................................................................................................................................................................................................................................................................................................................

71

Philida

................................................................................................................................................................................................................................................................................................................................................................................................

71

Lemon Cream

................................................................................................................................................................................................................................................................................................................................................................................................

24

Loaf Nougat

................................................................................................................................................................................................................................................................................................................................................................................................

59

Lemon Drops

................................................................................................................................................................................................................................................................................................................................................................................................

61

Licorice Drops

................................................................................................................................................................................................................................................................................................................................................................................................

62

Lady Kisses

................................................................................................................................................................................................................................................................................................................................................................................................

97

Maple Cream

................................................................................................................................................................................................................................................................................................................................................................................................

24

Maple-Nut Creams

................................................................................................................................................................................................................................................................................................................................................................................................

27

Mince-Meat Creams

................................................................................................................................................................................................................................................................................................................................................................................................

28

Mixed Nut Fritters

................................................................................................................................................................................................................................................................................................................................................................................................

49

Maple-Pecan Fudge

................................................................................................................................................................................................................................................................................................................................................................................................

52

Maple Fudge

................................................................................................................................................................................................................................................................................................................................................................................................

53

Maple Italian Creams

................................................................................................................................................................................................................................................................................................................................................................................................

53

Menthol Drops

................................................................................................................................................................................................................................................................................................................................................................................................

62

Maple Caramel

................................................................................................................................................................................................................................................................................................................................................................................................

67

Molasses Taffy

................................................................................................................................................................................................................................................................................................................................................................................................

69

No. 2

................................................................................................................................................................................................................................................................................................................................................................................................

70

Kisses

................................................................................................................................................................................................................................................................................................................................................................................................

70

Mexican Penochie

................................................................................................................................................................................................................................................................................................................................................................................................

82

Marshmallows

................................................................................................................................................................................................................................................................................................................................................................................................

83

Maraschino Cherries, stuffed

................................................................................................................................................................................................................................................................................................................................................................................................

85

Mexican Penoncello

................................................................................................................................................................................................................................................................................................................................................................................................

87

Mexican Pecan Stacks

................................................................................................................................................................................................................................................................................................................................................................................................

88

Maple Pecan Sponge

................................................................................................................................................................................................................................................................................................................................................................................................

88

Maple Sugar

................................................................................................................................................................................................................................................................................................................................................................................................

89

No, 2

................................................................................................................................................................................................................................................................................................................................................................................................

89

Molasses, Chips

................................................................................................................................................................................................................................................................................................................................................................................................

95

Mints

................................................................................................................................................................................................................................................................................................................................................................................................

98

Magnolia Kisses

................................................................................................................................................................................................................................................................................................................................................................................................

112

Mint Cream Braid

................................................................................................................................................................................................................................................................................................................................................................................................

114

Marshmallow Kisses

................................................................................................................................................................................................................................................................................................................................................................................................

118

Nut Cream

................................................................................................................................................................................................................................................................................................................................................................................................

23

Nougat Cream

................................................................................................................................................................................................................................................................................................................................................................................................

24

Notice on Scrap

................................................................................................................................................................................................................................................................................................................................................................................................

39

Nougat, Corn Meal

................................................................................................................................................................................................................................................................................................................................................................................................

41

Candies—Continued

New England Plum Pudding

................................................................................................................................................................................................................................................................................................................................................................................................

42

Nut Bars

................................................................................................................................................................................................................................................................................................................................................................................................

50

No. 1 "Oh Joy" Fudge

................................................................................................................................................................................................................................................................................................................................................................................................

50

No. 2 Fudge

................................................................................................................................................................................................................................................................................................................................................................................................

51

Nougat, for Dipping

................................................................................................................................................................................................................................................................................................................................................................................................

54

French

................................................................................................................................................................................................................................................................................................................................................................................................

55

French, No. 2

................................................................................................................................................................................................................................................................................................................................................................................................

56

Scrap

................................................................................................................................................................................................................................................................................................................................................................................................

57

Tuttie Fruttie

................................................................................................................................................................................................................................................................................................................................................................................................

57

California

................................................................................................................................................................................................................................................................................................................................................................................................

58

Raspberry

................................................................................................................................................................................................................................................................................................................................................................................................

58

Loaf

................................................................................................................................................................................................................................................................................................................................................................................................

59

Honey

................................................................................................................................................................................................................................................................................................................................................................................................

59

Nut Chewing Taffy

................................................................................................................................................................................................................................................................................................................................................................................................

120

Orange Cream

................................................................................................................................................................................................................................................................................................................................................................................................

24

"Oh Joy" Nut Fudge

................................................................................................................................................................................................................................................................................................................................................................................................

50

Onyx Caramel

................................................................................................................................................................................................................................................................................................................................................................................................

67

Opera Stick

................................................................................................................................................................................................................................................................................................................................................................................................

80

Ohio Maple Sugar

................................................................................................................................................................................................................................................................................................................................................................................................

89

Opera Cream Bar

................................................................................................................................................................................................................................................................................................................................................................................................

115

Opera Creams

................................................................................................................................................................................................................................................................................................................................................................................................

116

Patties, Cream

................................................................................................................................................................................................................................................................................................................................................................................................

34

Colors and Flavors

................................................................................................................................................................................................................................................................................................................................................................................................

35

Variegated

................................................................................................................................................................................................................................................................................................................................................................................................

35

Plain Pattie Fondant

................................................................................................................................................................................................................................................................................................................................................................................................

38

Pattie Fondant

................................................................................................................................................................................................................................................................................................................................................................................................

38

Plum Pudding

................................................................................................................................................................................................................................................................................................................................................................................................

42

Pecan Fritters

................................................................................................................................................................................................................................................................................................................................................................................................

44

Pignolia Nut Fritters

................................................................................................................................................................................................................................................................................................................................................................................................

49

Peppermint Taffy

................................................................................................................................................................................................................................................................................................................................................................................................

69

Philida Kisses

................................................................................................................................................................................................................................................................................................................................................................................................

71

Peanut, Bar

................................................................................................................................................................................................................................................................................................................................................................................................

72

Taffy

................................................................................................................................................................................................................................................................................................................................................................................................

74

Taffy, No. 2

................................................................................................................................................................................................................................................................................................................................................................................................

74

Taffy, No. 3

................................................................................................................................................................................................................................................................................................................................................................................................

75

Balls

................................................................................................................................................................................................................................................................................................................................................................................................

75

Brittle

................................................................................................................................................................................................................................................................................................................................................................................................

76

Cocoanut Brittle

................................................................................................................................................................................................................................................................................................................................................................................................

76

Peanut Clusters

................................................................................................................................................................................................................................................................................................................................................................................................

115

Popcorn, Crisp

................................................................................................................................................................................................................................................................................................................................................................................................

125

Candies—Continued

Penochie

................................................................................................................................................................................................................................................................................................................................................................................................

82

Peanut Butter Cups

................................................................................................................................................................................................................................................................................................................................................................................................

99

Peanuts, Salted

................................................................................................................................................................................................................................................................................................................................................................................................

103

Party Candies

................................................................................................................................................................................................................................................................................................................................................................................................

105

New Years

................................................................................................................................................................................................................................................................................................................................................................................................

106

Lincoln's Birthday

................................................................................................................................................................................................................................................................................................................................................................................................

107

Valentine's

................................................................................................................................................................................................................................................................................................................................................................................................

107

Washington's Birthday

................................................................................................................................................................................................................................................................................................................................................................................................

108

St. Patrick's

................................................................................................................................................................................................................................................................................................................................................................................................

108

April- Fool's Day

................................................................................................................................................................................................................................................................................................................................................................................................

109

Easter

................................................................................................................................................................................................................................................................................................................................................................................................

109

4th of July

................................................................................................................................................................................................................................................................................................................................................................................................

112

Thanksgiving

................................................................................................................................................................................................................................................................................................................................................................................................

112

Christmas

................................................................................................................................................................................................................................................................................................................................................................................................

112

Raspberry Cream

................................................................................................................................................................................................................................................................................................................................................................................................

24

Roman Punch Cream

................................................................................................................................................................................................................................................................................................................................................................................................

25

Raisin Caramels

................................................................................................................................................................................................................................................................................................................................................................................................

112

Ribbon Nests

................................................................................................................................................................................................................................................................................................................................................................................................

126

Simple Syrup

................................................................................................................................................................................................................................................................................................................................................................................................

129

Scrap Centers

................................................................................................................................................................................................................................................................................................................................................................................................

40

Fudge

................................................................................................................................................................................................................................................................................................................................................................................................

41

Fudge, No. 2

................................................................................................................................................................................................................................................................................................................................................................................................

43

Southern Kisses

................................................................................................................................................................................................................................................................................................................................................................................................

71

Scotch Kisses

................................................................................................................................................................................................................................................................................................................................................................................................

84

Stuffed Maraschino Cherries

................................................................................................................................................................................................................................................................................................................................................................................................

85

Swedish Kisses

................................................................................................................................................................................................................................................................................................................................................................................................

97

Salted Almonds

................................................................................................................................................................................................................................................................................................................................................................................................

102

Peanuts

................................................................................................................................................................................................................................................................................................................................................................................................

103

Salted Pecans, Walnuts, Etc

................................................................................................................................................................................................................................................................................................................................................................................................

103

Snow Flakes

................................................................................................................................................................................................................................................................................................................................................................................................

112

Sunshine Candy

................................................................................................................................................................................................................................................................................................................................................................................................

113

Stuffed Dates

................................................................................................................................................................................................................................................................................................................................................................................................

117

Spun Sugar Nests

................................................................................................................................................................................................................................................................................................................................................................................................

126

Sugar Sand

................................................................................................................................................................................................................................................................................................................................................................................................

127

Sauer Kraut Candy

................................................................................................................................................................................................................................................................................................................................................................................................

129

Stick Candy

................................................................................................................................................................................................................................................................................................................................................................................................

13

Slab Cream

................................................................................................................................................................................................................................................................................................................................................................................................

21

Strawberry Cream

................................................................................................................................................................................................................................................................................................................................................................................................

24

San Francisco Creams

................................................................................................................................................................................................................................................................................................................................................................................................

28

Straight Maple Cream

................................................................................................................................................................................................................................................................................................................................................................................................

29

Candies—Continued

Starch Work

................................................................................................................................................................................................................................................................................................................................................................................................

30

Cream

................................................................................................................................................................................................................................................................................................................................................................................................

32

Cream, No. 2

................................................................................................................................................................................................................................................................................................................................................................................................

33

Cream, No. 3

................................................................................................................................................................................................................................................................................................................................................................................................

33

Stock Fondant

................................................................................................................................................................................................................................................................................................................................................................................................

36

Scrap

................................................................................................................................................................................................................................................................................................................................................................................................

39

Fondant

................................................................................................................................................................................................................................................................................................................................................................................................

39

Nougat

................................................................................................................................................................................................................................................................................................................................................................................................

57

Tests

................................................................................................................................................................................................................................................................................................................................................................................................

9

Tutti-Frutti Nougat

................................................................................................................................................................................................................................................................................................................................................................................................

57

Tablets, Dusting

................................................................................................................................................................................................................................................................................................................................................................................................

59

Acid

................................................................................................................................................................................................................................................................................................................................................................................................

60

Coating

................................................................................................................................................................................................................................................................................................................................................................................................

60

Fruit

................................................................................................................................................................................................................................................................................................................................................................................................

60. 61

Tips on Caramels

................................................................................................................................................................................................................................................................................................................................................................................................

63

Three Layer Caramels

................................................................................................................................................................................................................................................................................................................................................................................................

65

Turkish Caramels

................................................................................................................................................................................................................................................................................................................................................................................................

66

Taffies

................................................................................................................................................................................................................................................................................................................................................................................................

68

Taffy, Dandy Molasses

................................................................................................................................................................................................................................................................................................................................................................................................

69

Molasses

................................................................................................................................................................................................................................................................................................................................................................................................

69

Peppermint

................................................................................................................................................................................................................................................................................................................................................................................................

69

Molasses, No. 2

................................................................................................................................................................................................................................................................................................................................................................................................

70

Toffee, Yorkshire

................................................................................................................................................................................................................................................................................................................................................................................................

72

Taffy, Cocoanut

................................................................................................................................................................................................................................................................................................................................................................................................

75

Toasted Marshmallow

................................................................................................................................................................................................................................................................................................................................................................................................

93

Vanilla Cream

................................................................................................................................................................................................................................................................................................................................................................................................

23

Variegated Patties

................................................................................................................................................................................................................................................................................................................................................................................................

35

Vassar Fudge

................................................................................................................................................................................................................................................................................................................................................................................................

51

Vanilla

................................................................................................................................................................................................................................................................................................................................................................................................

123

Yorkshire Toffee

................................................................................................................................................................................................................................................................................................................................................................................................

72

Yorkshire Chocolates

................................................................................................................................................................................................................................................................................................................................................................................................

92

Walnut Fritters

................................................................................................................................................................................................................................................................................................................................................................................................

45

"Whatisit" Style Candy

................................................................................................................................................................................................................................................................................................................................................................................................

123

Woodland Goodies

................................................................................................................................................................................................................................................................................................................................................................................................

127

Ice Cream

Angel Dessert

................................................................................................................................................................................................................................................................................................................................................................................................

143

Breaking Ice

................................................................................................................................................................................................................................................................................................................................................................................................

134

Bisque Glaca

................................................................................................................................................................................................................................................................................................................................................................................................

138

Berry Ice Cream

................................................................................................................................................................................................................................................................................................................................................................................................

139

Brick, Ice Cream

................................................................................................................................................................................................................................................................................................................................................................................................

141

Valentine

................................................................................................................................................................................................................................................................................................................................................................................................

141

St. Patrick's

................................................................................................................................................................................................................................................................................................................................................................................................

141

Maraschino

................................................................................................................................................................................................................................................................................................................................................................................................

141

Creme-de-Menthe

................................................................................................................................................................................................................................................................................................................................................................................................

142

Easter

................................................................................................................................................................................................................................................................................................................................................................................................

142

Red, White and Blue

................................................................................................................................................................................................................................................................................................................................................................................................

142

Cream

................................................................................................................................................................................................................................................................................................................................................................................................

134

Caramel Ice Cream

................................................................................................................................................................................................................................................................................................................................................................................................

139

Imitation

................................................................................................................................................................................................................................................................................................................................................................................................

140

Chocolate Ice Cream

................................................................................................................................................................................................................................................................................................................................................................................................

140

Coffee Ice Cream

................................................................................................................................................................................................................................................................................................................................................................................................

140

Cream Whipping

................................................................................................................................................................................................................................................................................................................................................................................................

143

Cherry Ice

................................................................................................................................................................................................................................................................................................................................................................................................

144

Freezing Ice Cream

................................................................................................................................................................................................................................................................................................................................................................................................

132

Gelatine in Ice Cream

................................................................................................................................................................................................................................................................................................................................................................................................

133

Hokey-Pokey Ice Cream

................................................................................................................................................................................................................................................................................................................................................................................................

137

Ice Cream with Eggs, No. 1

................................................................................................................................................................................................................................................................................................................................................................................................

136

No. 2

................................................................................................................................................................................................................................................................................................................................................................................................

136

No. 3

................................................................................................................................................................................................................................................................................................................................................................................................

136

Lemon Juice for Ices

................................................................................................................................................................................................................................................................................................................................................................................................

144

Mixing

................................................................................................................................................................................................................................................................................................................................................................................................

133

Mousse

................................................................................................................................................................................................................................................................................................................................................................................................

142

Maple Mousse

................................................................................................................................................................................................................................................................................................................................................................................................

142

New York Ice Cream No. 1

................................................................................................................................................................................................................................................................................................................................................................................................

137

No. 2

................................................................................................................................................................................................................................................................................................................................................................................................

137

No. 3

................................................................................................................................................................................................................................................................................................................................................................................................

137

Nesselrode Pudding

................................................................................................................................................................................................................................................................................................................................................................................................

138

Nut Ice Cream

................................................................................................................................................................................................................................................................................................................................................................................................

140

Peach Ice Cream

................................................................................................................................................................................................................................................................................................................................................................................................

140

Pineapple Ice

................................................................................................................................................................................................................................................................................................................................................................................................

144

Ice Cream—Continued

Punch, Yvette

................................................................................................................................................................................................................................................................................................................................................................................................

144

Creme-de-Menthe

................................................................................................................................................................................................................................................................................................................................................................................................

144

Fruit

................................................................................................................................................................................................................................................................................................................................................................................................

145

Storing Ice Cream

................................................................................................................................................................................................................................................................................................................................................................................................

133

Straining

................................................................................................................................................................................................................................................................................................................................................................................................

133

Strawberry Ice Cream

................................................................................................................................................................................................................................................................................................................................................................................................

139

Stock Ices

................................................................................................................................................................................................................................................................................................................................................................................................

143

Sherbet, Egg

................................................................................................................................................................................................................................................................................................................................................................................................

145

Gelatine

................................................................................................................................................................................................................................................................................................................................................................................................

145

Tutti-Frutti Ice Cream

................................................................................................................................................................................................................................................................................................................................................................................................

138

Special

................................................................................................................................................................................................................................................................................................................................................................................................

138

Test for Ices

................................................................................................................................................................................................................................................................................................................................................................................................

143

Vanilla Ice Cream

................................................................................................................................................................................................................................................................................................................................................................................................

134

No. 1

................................................................................................................................................................................................................................................................................................................................................................................................

134

No. 2

................................................................................................................................................................................................................................................................................................................................................................................................

135

No. 3

................................................................................................................................................................................................................................................................................................................................................................................................

135

No. 4

................................................................................................................................................................................................................................................................................................................................................................................................

135

No. 5

................................................................................................................................................................................................................................................................................................................................................................................................

135

↑ No. 14 Yellow Sugar, designates the grade and color.

[1] No. 14 Yellow Sugar, designates the grade and color.

[1]