Part 2

Twelve pounds of sugar, two quarts of water, stir until dissolved, then add one full teaspoon of cream of tartar, (or if you wish to use glucose, add three pounds of same, do this when you are weighing your sugar, by hollowing out a place in the center of the sugar and pouring in the glucose). Now put on the steamer and let it remain until the batch begins to cook, then remove; in this way all the grains of sugar adhereing to the sides of the basin are washed down; however, if any should remain they must be removed with a damp sponge or cloth, as otherwise they might grain your batch. Now cook till the sugar just begins to turn yellow, then remove at once and pour out on a greased slab, or if boiling by a thermometer, remove batch at about 330 deg. Now throw in the edges of the batch and fold all together, take about two pounds of the batch while it is still hot, and add to it red color, and work it in with your hands or a batch knife, then place it on the spinning table before the heater, to keep it warm. Now place the batch on the hook, and flavor with peppermint oil, and pull perfectly white, then form it into a roll; take about one-half of the red piece and pull it into a wide strip just long enough to reach lengthwise across the batch, then spin out the remainder of the red into six small strips, and place them in same manner on batch, about one inch apart; then taking hold of one end of the batch with right hand, hold it up, letting it form itself into the shape of a wine bottle; now roll it before the heater until it is warm enough to spin out nicely, and while one person keeps the batch in shape, let another spin it out, rolling it as he does so; when of the length desired break it off by suddenly striking it with the edge of the hand, or cutting with the shears, and have a third party roll until cold, then cut the sticks in lengths wanted, by means of the candy shears.

LEMON STICK.

Prepare and cook same as peppermint; leave the batch clear, and flavor with Lemon Oil on the slab before throwing it together; then takeing about, or a little more than half the quantity that you colored red for mint, pull white on the hook; form this into strips on the batch, as you did in mint, then spin out somewhat smaller, as the candy being clear will weigh heavier.

WINTERGREEN STICK.

Same as before, except when it begins to boil, color red in the basin; when poured out on the slab and cooled enough to pull, reserve about one pound of the clear red for the stripes; then having pulled the remainder a nice pink shade, form the clear red piece into three stripes, of even size, and place them on the batch about three inches apart, and proceed as before.

CINNAMON STICK.

Same as peppermint, except put three red stripes, as in wintergreen.

SASSAFRAS STICK.

Pulled white, with two red and one yellow stripe, the yellow being between the red.

CLOVE STICK.

Clear, with three white stripes of even size.

FRUIT ROCK.

These goods require a great deal of practice, and a new beginner will waste considerable sugar before he can accomplish it in first-class style. I shall explain a few kinds, and by the time you can make these nicely you will be able to make any design you may wish.

STRAWBERRY ROCK.

Boil any amount of sugar, treat in the same manner as for stick candy; when done pour out almost two-thirds of batch on the slab, and color the rest red in the basin, and place again on the furnace, stirring the color into the batch, then pour out. Now take a small piece of the first poured out, say three-fourths of a pound, and color green and place it before the heater. Now pull the remaining perfectly white; take about one pound of this and form into a roll, about four or five inches in length, then wrap around this about one-third of your red batch. Now spin this out about five feet in length, and cut it into fifteen pieces about four inches in length. Now put five of these together, then four on top of these, then three, then two and one, forming a triangle. Now form your green into a very thin, wide strip about twelve inches in length; cut in three equal pieces, lay two of these flat on the table and stand the third one in the middle. Now place a block of white on either side of the perpendicular piece, forming a square of the whole; place this on the base of the triangle already formed. Now wrap all the white remaining around the whole, then forming the red into a thin sheet wrap around the white and spin out as stick candy, when cold cut into small cuts, by holding a stick in the left hand, letting it rest on an iron bar and cutting with a knife in the right.

LEMON SLICES.

Having cooked your batch same as last, pour all out on the slab and color one-fourth yellow; pull another one-fourth white, take of the white just pulled one-half pound and roll all the clear around it in such a way as the white will be in the center, then cut this into two pieces, one being somewhat larger than the other; take the larger one, spin it out into a strip about three feet in length, and cut into six sticks of even length; place two of these together and third one on top, forming a triangle; do the same with the other three, cut a small piece from the pulled piece left and form it into two thin sheets and cover two sides of the two triangles; pull out the remaining clear piece same as the other and form two more triangles; then place the two triangles covered white opposite each other, then the two other ones opposite, the sharp edges of all meeting in the center. Now wrap the white remaining around this, then the yellow, and spin out as before.

CHECKERBOARD.

Having poured the batch on the slab, color one-third of it chocolate; this is done by kneeding into the batch about one and one-half ounces of melted chocolate to each pound. Now leave another one-third of the batch clear and pull the remaining third, reserving from it before pulling, one and one-half pounds; form the clear into a square, also the chocolate and place both together, then pull it out eight feet in length, keeping the strips square. Now cut into sixteen pieces of six inches each and build into a square block, the chocolate on the clear, the clear on the chocolate, then wrap the white around it and spin out the small clear piece into very small strips and place them on the batch about one inch apart, proceed to spin out as before.

LETTERED CANDY.

This is made in the same manner as the Fruit Rock, and simply requires good taste and practice.

DROPS.

LEMON OR SOUR DROPS.

Cook your batch the same as for Lemon Stick, about twelve pounds, pour it out on the slab, fill an ordinary glass half full of tartaric acid, add a little water, and work it into a paste; scatter this over the batch, also a few drops of lemon oil. Now throw the batch together, and with the batch knife work the acid through the batch; when cold enough run through the drop machine, any design desired; remember the acid and flavor must be worked in while the batch is still hot. The old way of using the acid, dry, does not make as nice drop as the paste.

MINT DROPS.

Take twelve pounds of sugar, treat it in the same manner as you would for Mint Stick. Color about two pounds red, for the stripes, pull the rest white, form it into a roll and place fine red stripes around the batch, about one inch apart; spin out as stick candy, but do not roll it, as the stripes should remain straight; run through a sour drop cutter.

"OLD STYLE" MINT DROPS.

Cook any number of pounds of clear scraps, as high as possible without burning; use no cream of tartar or glucose; pour on the slab and flavor with mint oil before throwing together, pull a small piece of the batch as white as possible, and form it into stripes about one inch apart, around the batch, and run through a drop machine.

MALT DROPS.

Twelve pounds of Sugar, small spoon of cream tartar or two pounds of glucose, and cook until sugar begins to turn, or about 330 deg. by the thermometer, if using cream of tartar; if glucose, the sugar will turn sooner. Now add about one pint extract of Malt, slowly; this should be warm before adding, stir until batch is ready to pour on the slab, which will require a few moments, as the Malt reduces the batch; be very careful and not let it scorch or burn, as that will destroy the fine flavor of the Malt; run through a drop machine, any design wished.

LIME JUICE DROPS.

Twelve pounds of Sugar, small spoon of cream of tartar, or three pounds of glucose; cook until sugar is just on the point of turning yellow, keeping the sides of the basin well washed down; pour out at once on oiled or greased slab, add to batch about one-half as much tartaric acid as for Lemon Drops; form the acid into a paste by adding to it a few drops of Lime Juice, work it into the batch, in the same way as for lemon, together with half a teaspoon green color, and a few drops of Oil of Lime; then run through a drop machine, forming a thin round, or square drop.

WILD CHERRY DROPS.

Twelve pounds of Sugar, small spoon of cream of tartar, or three pounds of glucose; when it boils add a few drops of red color, just enough to tint the batch, then cook to a very Hard Crack, or 300 deg. or 310 deg. Set off and stir in a tablespoon of extract of Wild Cherry and pour out on a greased slab between iron bars. Make the batch cover a space at least three feet square; as soon as it cools a little, run over it with a caramel marker, both ways; this must be done quickly or the batch will get too cold to mark.

HOARHOUND DROPS.

Boil in three quarts of water for five or ten minutes about five ounces of Hoarhound, then strain through a fine sieve. Take this liquor and add to it twelve pounds of Sugar and a small spoon of cream of tartar, or two pounds of glucose, and cook to a Hard Crack, or 290 deg. or 300 deg. Then pour out and run through a machine, or mark with a caramel marker, as Wild Cherry. All or part clear scraps can be used instead of sugar, in which case use no cream of tartar or glucose.

BONESET DROPS.

Same as Hoarhound, except make a liquor of Boneset instead of Hoarhound.

ICELAND MOSS DROPS.

Boil five ounces of Iceland Moss in three quarts of water for ten minutes; strain and add to liquor twelve pounds of Sugar, small spoon cream of tartar, or two pounds glucose; when it comes to a boil color a deep red; cook to same degree as Hoarhound, flavor with a few drops Oil Anise and pour on slab between iron bars and mark with caramel marker.

FLAX SEED DROPS.

Six pounds of Sugar, one quart of water, small spoon of cream of tartar, or one or two pounds of glucose; cook to a Hard Crack, then stir in three ounces of whole or powdered Flax-seeds and let cook a few moments; pour out and either mark into squares with caramel marker, or run through a drop machine.

ENGLISH BARLEY SUGAR DROPS.

Six pounds of Sugar, small spoon cream of tartar, or one pound of glucose; cook to a Hard Crack, or 290 deg. Stir in four ounces butter and a few drops of Lemon Oil, then pour out and mark as Iceland Moss, etc.

TAR DROPS.

Six pounds of Sugar, small spoon of cream of tartar, or two pounds of glucose; cook to a Hard Crack, or 290 deg. Pour out on a well greased slab and add about a small spoon of Pine Tar; then with a batch knife work it through the batch, and run through a drop machine.

FRUIT DROPS, FIVE FLAVORS.

Twenty pounds of Sugar, three quarts of water, a heaping teaspoon of cream of tartar, or sixteen pounds of Sugar and four pounds of glucose; cook till the Sugar begins to turn yellow, then pour out at once; to one fourth of the batch add two or three drops of red color, just enough to make it a bright pink, then two full teaspoons of tartaric acid paste, and a few drops of Nectar; to another fourth of the batch add sufficient red color to make it a deep red, the same quantity of acid paste, and a few drops of Strawberry flavor; to the remaining half of the batch add as much acid as was given to the other two and a few drops of Lemon Oil; run these through a drop machine, forming round drops. Now cook ten pounds of Sugar in the same manner, color one-half of it Orange shade and flavor, add acid paste as before, the other half color green, and flavor Lime Juice; run through the same set of rolls.

TAFFIES.

VANILLA TAFFY.

Six pounds of Sugar, small spoon of cream of tartar or two pounds of glucose; cook just to the Crack, or 252 deg., add to it while cooking one Vanilla Bean, split in two; when poured on the slab remove the bean, and when cold enough, pull perfectly white; remove from the hook and pull into long strips, then cut into pieces three or four inches in length, and wrap in wax paper. If brittle taffy is wanted, cook this same batch to the Hard Crack, or 290 deg.; form it into a large cake, which may be broken with a hammer as sold. If flavoring with the extract instead of the bean, do so while pulling on the hook.

PINE APPLE TAFFY.

Cook same as Vanilla, except add no flavor in basin, and let the batch reach the Hard Crack degree, then pour out two-thirds of the batch; color the rest in the basin a bright red, pull the first poured out, white, and flavor Pine Apple; form it into a cake, and having spread the red pieces out into a sheet, cover it over the white.

LEMON TAFFY.

Same as Vanilla; color yellow in the basin before pouring out, then flavor Lemon on the hook.

CHOCOLATE TAFFY.

Same as Vanilla; when on the slab add to the batch six ounces melted Chocolate, work it into the batch with a batch knife.

COCOANUT TAFFY.

Six pounds of Sugar, small spoon of cream of tartar, or three pounds of glucose; cook to the Hard Crack, then add three grated Cocoanuts; stir until the batch reaches the Soft Crack; pour out at once; when sufficiently cold, pull white on the hook, and run out into strips; cut into pieces, any length desired, and wrap in wax paper.

"OLD STYLE" MOLASSES.

Five pounds of Sugar and one gallon of N. O. Molasses; put on the fire and cook to a Hard Ball, then add two pounds of sweet butter, and continue the cooking until the batch just reaches the Soft Crack, or 252 deg., if in winter; if in summer, cook to the Crack, or 260 deg.; pour out on a greased slab, and pull to a bright golden color; form into strips, and cut into bars four or five inches in length; wrap in wax paper.

ANOTHER MOLASSES TAFFY.

Three pounds of Sugar, three pounds of glucose, and one quart of Molasses; cook to the Soft Crack; set off and stir into the batch one teaspoon of saleratus; pour on a slab, and when nearly cold pull and flavor on the hook, either with a few drops of Lemon Oil, Bitter Almond Oil, or Extract of Mace; run out into bars as before.

TAFFIES, (Extra Fine).

HICKORY-NUT TAFFY.

Six pounds of Sugar, and just enough Molasses to color; a small spoon of cream of tartar, or four pounds of Sugar and two of glucose; cook to the Hard Crack; pour out on a greased slab, and before throwing together, scatter over it about two pounds of chopped up Hickory-nuts; work the nuts into the batch, then run it through a flake machine, about two inches wide, and mark with a caramel marker into sticks. These are very nice goods for fancy boxes.

WALNUT TAFFY.

Same as Hickory Nut, with the exception of the nuts.

COCOANUT TAFFY.

Same as others, except add three grated Cocoanuts, when batch has reached the Hard Crack, and stir until the batch again reaches the same degree; run through the flake machine, as wide as the machine will admit, then mark with a caramel marker, diagonally, two ways, forming diamonds. These are very handsome.

BRAZIL-NUT TAFFY.

Same as Walnut or Hickory-nut; but use no molasses, and when done, set off and stir in one teaspoon saleratus; mark into sticks.

BAR CANDIES.

BROWN ALMOND BAR.

Ten pounds of Sugar, large spoon of cream of tartar, and when it begins to boil, add six pounds of Almond Nuts, after having picked out all shells and dusted the nuts thoroughly; stir slowly, keeping the sides of the basin well washed, until nuts are as brown as wished, and slide off the spatula easily when raised up; pour out between iron bars, about one inch thick; when cold enough not to run, cut into bars with batch knife and a mallet.

BROWN ALMOND BAR, (With Glucose).

Six pounds of Sugar, four pounds of glucose; cook to the Hard Crack, then add six pounds of Almond Nuts; stir until the nuts cease cracking, and it is done; pour out as before.

BLANCHED ALMOND BAR.

Same as Brown Almond, except blanch the Almonds; this should be done sometime before making the bar, so the nuts will be dry.

PEA-NUT BAR.

Same as Almond Bar, except use ten pounds of Pea-nuts.

SLICED COCOANUT.

Ten pounds of Sugar, large spoon of cream of tartar; cook to a Hard Crack, or 290 deg., then add slowly, five sliced Cocoanuts; (after paring the Cocoanuts, cut them into halves, then slice them with a spoke shave); stir carefully, till nuts are as brown as desired, then pour out between iron bars, same as other nut bars. If cooking with glucose, use same quantity as for Almond Bar.

BRAZIL BAR.

Ten pounds of Sugar, ordinary spoon of cream of tartar, or six pounds of Sugar and four pounds of glucose; cook to a Hard Crack, or 290 deg., then pour out one-half of the batch between iron bars, and scatter over this five or six pounds of Brazil-nuts, after trimming all the dark skin off them so that they are nice and white; now pour over the nuts the remaining syrup, and cut into bars.

ENGLISH WALNUT BAR.

Same as Brazil-nut Bar.

FRUIT CANDY.

Six pounds of Sugar, one quart of water, a heaping spoon of cream of tartar, or two pounds of glucose; cook to a Hard Crack; then add, carefully, four pounds of fruit, such as Cherries, Figs, seeded Dates, cut up Citron, blanched Almonds, Brazil-nuts, a few slices of Cocoanut, or any other nice fruits or nuts; stir slowly, for a few minutes, until the fruits slide off the spatula, freely; then pour out on a greased slab between iron bars, and cut into bars as Nut Candy.

MOLASSES SLICED COCOANUT.

Open, pare and slice, with a spoke shave, five fresh Cocoanuts; then place on a slow fire, one quart best N. O. Molasses, and one-fourth pound sweet Butter; when it boils add the Cocoanuts; stir all the time over a very slow fire until it reaches the Soft Crack, in winter, or Crack, in summer; pour out on a greased slab, and spread out thin with a palette knife, then cut into such sized bars as wished; wrap in wax paper in summer.

BLACK WALNUT CANDY.

Six pounds of Sugar, one quart of water, small spoon of cream of tartar, or one pound of glucose, and one-half pint N. O. Molasses; cook to a Hard Crack, then add one-half pound sweet Butter, and stir until the batch again reaches the Hard Crack; set off and stir in one teaspoon saleratus; then pour out on a greased slab, and scatter over the batch two pounds of picked-over Walnuts; fold up the batch and kneed the Walnuts through it; then, when cold enough, form into a small square; lay before the heater on the spinning table, and while one person keeps it in shape, let another cut it into slices. Another way is to cook just to the Soft Crack, and serve in the same manner as above, but wrap the squares in wax paper.

CARAMELS.

These Caramel receipts are the _best in the world_, and the author questions the ability of any one to produce a Caramel that will excell them in any particular. After once making by either one of the following formulas, no other will be used, as they are worth a dozen times the price of this book, to any one wishing to give his trade a fine Caramel.

VANILLA CARAMELS, No. 1.

Open eight cans of Condensed Milk, (Osprey Brand, is the best, manufactured by Canfield Condensed Milk Co., Baltimore, Md.; when this can not be procured, use Eagle Brand); empty cans into one gallon of sweet Cream, and stir until all is of one consistency; reject all small lumps that may be in the milk, as they will settle at the bottom, and burn the batch; now add to the mixture twelve pounds of Sugar and six pounds of glucose; put on the fire, and when it begins to boil, split three Vanilla Beans to the stem, and scrape out the centers; tie the beans together at one end, and add them, with the scrapings, to the batch; cook over a slow fire, to a Soft Crack, stirring all the time; pour out and remove the beans. In case the extract of Vanilla is used, add it just before pouring out on the slab.

VANILLA CARAMELS, No. 2.

Twelve pounds of Sugar, six quarts of good Cream, two Vanilla Beans, and one pound of sweet Butter; cook over a rapid fire to a good Crack; put the Sugar, two quarts of the cream and the beans on the fire; when it boils, add two quarts more of the cream; when it again reaches a boil, add the remaining two quarts; then, as it again comes to a boil, add two heaping spoons of cream of tartar.

MAPLE CARAMELS.

Use six pounds of A Sugar, six pounds of Maple Sugar, and six pounds of glucose; then proceed as for Vanilla, with the exception of the flavor.

STRAWBERRY CARAMELS.

Same as Vanilla No. 2; color red in the basin, and flavor before pouring out, with the extract of Strawberry.

COCOANUT CARAMELS.

Same as Vanilla; if cooking according to Vanilla No. 1, (as I always recommend,) add three grated Cocoanuts, when the batch has reached the Hard Ball. If by Vanilla No. 2, add the Cocoanuts at first, with the sugar and cream, using a little more cream of tartar than for Vanilla.

HONEY CARAMELS.

Same as Vanilla, except use six pounds of Sugar, six of Honey, and six of glucose.

PULLED CARAMELS.

Cook six pounds of Sugar and six pounds of glucose with six quarts of Cream and one-half pound of sweet butter to a Soft Crack; pour out on the slab, and when nearly cold, place on the hook and pull as white as possible, then form into a thin sheet on a slab and roll with a rolling-pin until of even thickness; mark and cut as other Caramels.

CHOCOLATE CARAMELS.

Use seven cans of Condensed Milk with one gallon of Cream; after mixing it, reserve one quart and add to the rest twelve pounds of Sugar, six pounds of glucose, and two Vanilla Beans; cook over a slow fire till about half done; then set off; break up one and a fourth pounds of Chocolate; put it into a basin with a little water; put on the fire, and when hot, add the one quart of Cream, a little at a time, until the Chocolate is dissolved; strain it into the batch; then set on the fire again, and cook to a Soft Crack.

CHOCOLATE CREAM CARAMELS.

Make a batch same as last, but only one-half the size; pour it out on the slab very thin; prepare about six pounds of cream by working very smooth, then with a rolling-pin roll it into a thin sheet, and spread it over one-half the batch; fold the other half of the batch over this and press it well down; mark with Caramel marker, and cut as other Caramels.

OPERA CARAMELS--VANILLA.

Ten pounds of Sugar and one gallon of Cream, one Vanilla Bean split and scraped as before, one full spoon of cream tartar--add this after the batch has reached the boil; cook just to a Soft Ball, stirring all the time; pour out on a damp slab, made so by sprinkling on a very little water; when cold, cream it with a cream scraper, and after working it perfectly smooth, form the whole into a sheet about one-half inch thick, between iron bars and on wax paper; run the rolling-pin over it and mark with Caramel marker; after it remains on the slab an hour or so, cut into strips, three or four rows wide, and place in pans.

OPERA CARAMELS--MAPLE.

Same as Vanilla, excepting use five pounds of Maple Sugar and five pounds of A Sugar, and a very small spoon cream tartar.

OPERA CARAMELS--CHOCOLATE.

Same as Vanilla, except reserve one quart of cream to dissolve one pound of Chocolate; strain this into the batch when half done; cook to a Soft Ball, and cream and shape as before.

NUT CARAMELS.