Part 3

Cook same as Vanilla No. 1; add four pounds of Nuts, either Black Walnut, English Walnut, Hickory-nut or Brazil to the batch; when at a hard ball, or when the batch is done, pour out one-half between iron bars; scatter over it the Nuts, and cover them with what remains in the basin.

BUTTER CUPS.

Ten pounds of Sugar, two quarts of water; when it boils add one-half pint New Orleans Molasses and small spoon of cream tartar (or seven pounds of Sugar and three of glucose); cook to 310 deg.; then add one pound of sweet Butter, and stir until dissolved; pour out on a greased slab; before cooking the above, take about five pounds of Vanilla Cream, work smooth and place before the heater on the spinning table; keep turning it and working the heat into it until it is quite hot; now put the above on the fire, and when poured out and cool as candy we intend to pull; spread it out into a sheet about one inch thick, twelve or fourteen inches wide, and sixteen in length; place the warm cream, having formed it into a roll, on the center of the batch lengthwise; now fold the covering over the cream making the edges meet; roll before the heater until warm, sufficient to work nicely; then spin out as stick candy, and mark with Caramel marker.

HICKORY-NUT CUPS.

Chop fine one and one-half pounds of Hickory-nuts; place them on the spinning table before the heater with four pounds of Cream; as the Cream gets warm, work the nuts through it; when all are worked in, put on ten pounds of Sugar and a small spoon of cream tartar; cook until Sugar just begins to turn, or about 330 deg. by the thermometer; then pour out at once; when sufficiently cold, place on the hook and pull until it has a white satin appearance; then remove from the hook and form into shape as for Butter Cups; place the cream across the center and fold over the batch, making the edges meet; then spin out as before.

To make a center that will chew, cook two pounds of Sugar and three of glucose to a hard ball; pour on the slab, and work into it one and one-half pounds of chopped-up Hickory-nuts. One-fourth of a pound of sweet Butter, and one Vanilla Bean may be added, while cooking, if desired. A very nice center may be made by cooking one gallon best New Orleans Molasses to a hard ball, over a slow fire; pour out on the slab, and work in chopped-up Hickory-nuts, Walnuts, or Cream Nuts. Another popular center is made by running through a Cocoanut grater a quantity of fresh Figs, and then working into them powdered Sugar sufficient to form a smooth paste.

NECTAR CUPS.

Same as Hickory-nut Cups, except make a center of almond paste, colored light green; when on the slab, add to the clear batch a few drops of red color, some Nectar flavor, and fold all together, pull on the hook to a bright pink, and finish as before.

WALNUT CUPS.

Same as Hickory-nut Cups, with the exception of the Nuts.

COCOANUT CUPS.

Prepare a center by cooking two pounds of Sugar and three of glucose to a Crack, or 260 deg.; add two grated Cocoanuts; stir a moment, and pour out on the slab; fold up and keep warm at the heater; put on the fire ten pounds of Sugar, small spoon of cream tartar, and cook until Sugar begins to turn; then add one-fourth of a pint of New Orleans Molasses; stir a moment, pour out and finish as before. You may use for center a small batch of Japanese Cocoanut cooked to a ball.

CHOCOLATE CUPS.

Use for a center five pounds of Vanilla Cream; cook a covering same as for Hickory-nut Cups; when on the slab, pour over the batch three-fourths of a pound melted Chocolate; fold together and work the Chocolate thoroughly through the batch; finish as before.

LEMON OR SOUR CUPS.

Make a center from five pounds of Sugar and a heaping spoon of cream tartar, or three pounds of glucose and three of Sugar; cook to a Hard Ball; when on the slab, add one-fourth of a tumbler of paste, made of tartaric acid (same as Lemon Drops); prepare the covering same as Hickory-nut Cups; color yellow; pull on the hook; flavor Oil Lemon and finish as before.

FRUIT CUPS.

Three pounds of Cream, two pounds of Fruits chopped up and mixed through the cream; these fruits should be chopped up sometime before using, so they may dry; prepare a covering as for Hickory-nut Cups, but do not pull it; this allows the fruit to show through the covering, and looks very handsome.

COCOANUT GOODS.

COCOANUT BAR, (WHITE).

Seven pounds of Sugar, one quart of Water; when it comes to a boil add six grated Cocoanuts, and stir until it reaches a good thread; set it off on a barrel and add a drop or two of blueing; now with the spatula, granulate the batch by working it on the sides of the basin, and stirring the whole batch until it becomes white; then pour out on a sugared slab; by this is meant, having arranged the iron bars to hold the batch; sieve over the inclosed surface pulverized Sugar, also over the tops of the bars; then turn the bars over carefully, so the sugared edge will be on the inside of the enclosure. In this space having poured the batch smooth it down with a palette knife, and let remain over night if possible; then cut into bars; use no flavor.

COCOANUT BAR (RED).

Same as White, except color Red in the basin before granulating it.

COCOANUT BAR (YELLOW).

Same as White, except color Yellow in the basin.

VANILLA COCOANUT PASTE.

Eight pounds of Sugar, two quarts of sweet Cream, one small spoon of cream tartar, one Vanilla Bean, and three grated Cocoanuts; cook to a soft ball, stirring all the time; pour out on a damp slab; when cold, cream it and mould in deep pans; let it remain for twelve hours or so, then cut into slices.

STRAWBERRY COCOANUT PASTE.

Same as Vanilla, except when creamed, color it Pink and flavor Strawberry.

MAPLE COCOANUT PASTE.

Five pounds of Maple Sugar, three pounds of A Sugar, small spoon cream tartar, and three grated Cocoanuts; proceed as for Vanilla.

CHOCOLATE COCOANUT PASTE.

Dissolve eight ounces of Chocolate in one quart of Cream; add this to eight pounds of Sugar, one quart of Cream, one Vanilla Bean, three grated Cocoanuts, and a heaping spoon of cream tartar; cook to a soft ball and finish as before.

WHITE COCOANUT CAKES.

Cook five pounds of Sugar with five Cocoanuts, grated in long strips, to a thread; set off the fire, and with the spatula granulate the batch until the body of the Sugar becomes cloudy; then place the basin on a barrel near the slab, having previously sugared the slab; take a tablespoon, dip a quantity of the Cocoanut from the basin; then by means of a stick, remove it from the spoon, dropping it on the slab; so continue until all is formed into cakes, or a small quantity may be reserved and colored red; then add a portion to each cake, placing it on the tops.

MOLASSES COCOANUT CAKES.

To five grated Cocoanuts, long cut, add one quart New Orleans Molasses; cook to a Hard Ball, over a very slow fire, and proceed as for white cakes, except drop them on a greased slab, and do not attempt to granulate the batch.

COCOANUT POTATOES.

Five pounds of Sugar, nearly a quart of water, small spoon of cream tartar; cook to 275 deg.; then set off, and stir in two grated Cocoanuts; pour out on a damp slab and cream it; then roll out into a strip, one inch in diameter, and cut into pieces weighing two ounces; form these in the shape of potatoes, and roll them in ground cinnamon; then split some blanched Almonds into four strips each and stick them into the Potatoes, one at either end, and one on either side, resembling sprouts on Potatoes.

COCOANUT BISCUIT.

Take one and one-half pounds of powdered Sugar to each grated Cocoanut; put it into an earthern vessel, and work to a paste with the hands; use a little Orange Flower water, if desired; now, taking a tin tube, say six inches in length, one and one-half inches in diameter, having a rod with a head just fitting the tube; press the tube into the paste, having it of even thickness in a pan; then force the paste from the tube with the rod, forming a biscuit; when all are formed, take a fine, small brush and dip it in burnt Sugar color, and daub a little on the top of each biscuit, to give them the appearance of being browned in an oven; now, wrap them in wax paper, twisting both ends as in French kisses.

JAPANESE COCOANUT.

Five pounds of glucose, and two pounds of Sugar, one quart of water; when it comes to a boil, add five pounds of grated Cocoanut; cook to a Hard Ball, stirring all the time; pour out on a greased slab, between iron bars; make it of even thickness with a palette knife; when cold, mark diagonally two ways with Caramel marker, forming diamonds; then roll in pulverized Sugar, or crystalize them.

MOLASSES COCOANUT JAP.

Place on a slow fire two quarts of New Orleans Molasses, and one-half pound Butter; when it boils, add ten grated Cocoanuts, and stir until it reaches a hard ball; then pour out on a greased slab, between bars; spread thickness desired with a palette knife; when cold, cut into squares or diamonds.

SPANISH COCOANUT KISSES.

Grate six fresh Cocoanuts, then place on the fire eight pounds of Sugar, and just sufficient water to dissolve it; when it boils, add the Cocoanuts, and stir until it reaches a thread; set off and stir in a few drops blueing; now, pour into a lip basin a small portion, and with a small wooden spatula, granulate until it becomes cloudy; then drop on sheets of tin, cutting the drops from the lip pan by means of a wire; make the drops the size of a silver quarter.

ALMOND GOODS.

ALMOND PASTE.

Blanch four pounds of Almond-nuts; put them into a vessel and cover with water; let them stand for four or five hours; now, drain them; pound and rub them to a smooth paste in a mortar, adding a little Orange Flower water to keep them from oiling; when the paste is finished, put on the fire eight pounds of Sugar and cook to a crack; set off on a barrel and add the Almond paste; stir continually until the batch is cold, then put the paste into a crock for use.

ALMOND GEMS.

Ten pounds of Sugar, two quarts of water, small spoon of cream tartar; or seven pounds of Sugar and three pounds of glucose; add to batch one-half pint of New Orleans Molasses; stir till dissolved, then cook to 300 deg., and add one pound of sweet Butter; stir a moment, then pour out; scatter over the batch two pounds of chopped-up Almond-nuts; work all together, and run through a drop machine.

CREAM ALMONDS.

Pick over four pounds of Almond-nuts, rejecting all pieces and imperfect ones; cook sixteen pounds of Sugar and two quarts of water to a good ball; set it near the fire to keep warm; put the Almonds into a basin; set it over the fire, and stir the nuts around until quite hot; now, empty the nuts into a shaker-kettle, and while one person throws the nuts about by shaking the kettle, let another person pour the hot syrup, by means of a lip pan, over the Almonds in a thin, continuous stream; continue in this way until the nuts are as large as desired; if flavoring the syrup with Vanilla, leave the syrup clear; if with Rose or Nectar, color it with a few drops of red.

Another way to make Cream Almonds on a small scale, is to put into a sieve two pounds of selected Almonds; hold them over the fire, shaking them until very hot; cook eight pounds of Sugar to a good ball; use one-half spoon of cream tartar; when done, set near the fire; put the sieve containing the Almonds on the table, and while one person pours the hot syrup over the Almonds in a thin stream, let another person shake the sieve, letting it rest on the table. In making Jordan Cream Almonds, use only one and a half or two pounds of Sugar to each pound of Nuts.

BURNT ALMONDS.

Six pounds of Jordan Almonds, six pounds of Sugar and one quart of water, when the Sugar comes to a boil, add the nuts, and cook over a very slow fire until the nuts cease to crack; in this way, the nuts will be thoroughly roasted; now, set off the basin, and stir and turn the batch about until the Sugar granulates, throw all into a sieve, and shake the loose Sugar off; put this into the basin, with a little water to dissolve it; cook to a Soft Ball; remove the basin from the fire, and add the nuts; stir and turn the batch until the Sugar again granulates; throw into the sieve and shake off the loose Sugar as before; put it into the basin with enough Sugar added to make six pounds; add water to dissolve, and color a deep red; cook to a Soft Ball; remove and add Almonds as before; while granulating the Sugar this time, add one teaspoon of ground cinnamon; now, put into the basin one pint of dissolved gum arabic, made black by adding burnt Sugar color to it; set this on the fire, and when it boils, set off and throw in the Almonds; stir, throwing the nuts over and over until all are covered with the gum; then spread them out on a tray, and put in a warm place to dry; to make a hard coating, cook the Sugar to a Hard Crack, or 290 deg. each time, instead of a soft ball; this kind will retain the gloss much longer, but the soft covering is the most popular.

SALTED ALMONDS.

Take any number pounds of blanched Almonds; put them into a pea-nut roaster, and roast them to a bright yellow color; throw them into a basin, and pour over them a little dissolved gum arabic; stir so all will be covered with it; now sprinkle over them table salt; remove them from the basin, and spread them out on a pan; they will soon be dry, with the salt adhering to them.

ALMOND NOUGAT.

Put into a copper basin two quarts of Honey, and the whites of two dozen Eggs; beat to a staunch foam; set on a very gentle fire, made so by covering it with ashes; now, with a long-handled egg-beater stir continually for two hours; when time is about up, cook eight pounds of Sugar with a large spoon of cream tartar to a Hard Crack, or 290 deg.; then put the basin, containing the eggs and honey, on a barrel, and while one person stirs, let another pour in slowly the syrup just cooked; when thoroughly mixed, stir in about three pounds of Pistache nuts, or Pistache and blanched Almond nuts mixed, or all blanched Almonds, (the nuts must be well dried after blanching), then pour out into a starch tray, previously prepared, by lining it with ordinary paper; then again with wafer paper; spread the batch of even thickness with a palette knife; then cover the top with wafer paper, and set away to cool--this will require about ten or twelve hours in summer; when cold, cut with a sharp knife into pieces about three or four inches in length, and wrap in wax paper.

MISCELLANEOUS.

FRUIT CAKE.

Ten pounds of Sugar, two quarts of Cream, one spoon of cream tartar, or two pounds of glucose; cook to a Soft Ball, stirring all the time; pour on a damp slab, and when cold, cream it; then work into it three or four pounds of French Fruits; mold it in large cake pans, and set away a few hours to harden; cut it into slices as sold.

NUT CAKES.

Are made in the same way, except use Nuts instead of Fruit; Walnuts or Hickory-nuts are the best.

CREAM PEPPERMINTS.

Take of Cream, such as is prepared for dipping purposes, about three or four pounds; put this into a small basin inside of another basin containing hot water; stir until dissolved; then set off and stir into it a few ounces of pulverized Sugar, and flavor with Mint Oil; now, with a funnel dropper, run the Cream into drops on sheets of tin, the size of a silver quarter; in a few moments they will be dry and may be slid off the tins easily by turning them sidewise and bending once or twice backward and forward; they may also be run in starch prints if desired.

CREAM WINTERGREENS.

Same as Peppermint, except color Pink and flavor Wintergreen.

SMALL MINT DROPS.

Cook five pounds of Sugar, nearly a quart of water, and a small spoon of cream tartar, or one pound of glucose, to a Soft Ball; then set off near the fire to keep warm; pour a small quantity of the syrup into a lip pan, say a pint; add to it two or three tablespoons of pulverized Sugar; stir until it turns whiteish; then drop in small drops about the size of a dime on sheets of tin; cut the drops from the lip pan by means of a wire; if the Cream gets too thick to run easily, add some more syrup, and so continue until all the boiled Sugar is used up.

MOLASSES MINT DROPS.

Ten pounds of Sugar, water to dissolve, and a small spoon of cream tartar, or seven pounds of Sugar and three of glucose; when it boils, add one pint of New Orleans Molasses, and cook to a Hard Crack; pour out on a slab; when cold enough, pull all but about two pounds to a bright golden color; form it into a roll and stripe with the clear piece, as for stick candy; then spin out and mark with Caramel marker.

MINT CAKES.

Cook a batch same as for Mint Stick Candy; spin out about one inch in diameter, and cut with the shears into pieces about one inch in length; then stand them on end, and by placing the thumb on the top, press them into flat, round cakes; or, if making in large quantities, cut with a Jackson Ball cutter, and have two boards fastened together at one end with hinges; place a number of these cuts on end between the boards, and press them into cakes.

MINT KISSES.

Make a batch the same as for Cakes, but run it through a sour drop cutter.

LEMON CAKES.

Same as Mint, except leave the batch clear; place on it a white stripe, as in Lemon Stick Candy.

BOSTON CHIPS.

This Candy is very popular, but it requires considerable skill to make, so do not be disappointed if at your first trial you fail to get it perfect.

Take ten pounds of Sugar and a small spoon of cream tartar; use no glucose, as nicer goods in this line can be made with cream tartar; when it boils, add one-half pint New Orleans Molasses, and cook to 325 deg.; pour on the slab, and when cold enough pull to a bright yellow; now, place it before the heater, and having a pair of gloves on, rub it on two sides until it assumes the appearance of satin; then spin it out into a thin, flat strip, rubbing it all the time, and let another person feed it through a Flake Machine; it will still retain its gloss; if you have no machine, it can be run out with the hands.

FLAKE CANDIES.

These candies are made in the same way as Boston Chips, either in white, red, or yellow.

STRINGS OF COMFORT.

Cook five pounds of Sugar and small spoon of cream tartar till the Sugar begins to turn, or about 330 deg.; then pour out and pull perfectly white, and flavor cinnamon; form into a roll and spin out into strings about the thickness of a straw; while yet warm, curl them into different forms; when all is spun out, heap them on a pan; there can be several varieties of these made, coloring and flavoring to suit the taste.

PAN CREAMS.

Cook six pounds of Sugar, one quart of water, and a small spoon of cream tartar to a soft ball; set the batch away till nearly cold, then add a little Orange Flower water; stir until it turns whitish, then pour out in a Caramel pan; let it remain until cold; then turn the pan upside down, so the Cream will drop from the pan; mark it with a sharp knife into small squares; they may then be broken up.

Several flavors and colors of these Creams can be made in the same manner as above.

BUTTER SCOTCH.

Six pounds of Sugar, one-half pint Molasses and one spoon of cream tartar, or two pounds of glucose; when it begins to cook, add one-half pound of sweet Butter; stir until it reaches the crack, or 260 deg.; add a few drops of Lemon Oil, and pour out on the slab between iron bars; mark into squares whatever size wished.

MAPLE CREAM FOR COUNTER.

Ten pounds of Maple Sugar, small spoon of cream tartar, and three pints of water; cook to a soft ball; set away till it is almost cold; then with the spatula cream it in the basin; as soon as it looks cloudy, pour it out at once in a deep pan; this must be done quickly or it will become hard in the basin; when cold, remove it from the pan in the same manner as the pan creams; mark it into bars or large squares for the counter.

CREAM BARS OR BABY CREAM.

Twelve pounds of Sugar, a small spoon of cream tartar, or one pound of glucose, two quarts of water; when it boils add two Vanilla Beans; cook to a Soft Crack, and pour out on a cold slab; pull until perfectly white; add a drop or so of Indigo on the hook, this will assist in whitening it; Sugar a warm slab by sieving over it pulverized Sugar; place the batch on one corner of the slab, and pull it out into strips the length of the slab; sieve Sugar over the strips; now, take an iron bar, one person being on the opposite side of the slab; press one edge of the iron bar across the strips, marking them into bars three or four inches in length; let it remain on the slab ten or twelve hours or until granulation takes place. Several varieties can be made, according to the flavor used--such as Mint, Cinnamon, Chocolate, etc. This candy can also be run through a drop machine, and in a day or so the drops will become creamy, and are very nice.

FIG BAR.

Twenty pounds of Sugar, or the same amount of Crystal Syrup; place it on the fire; when it reaches a thread, add ten pounds of Figs; cut up with the candy shears, or, what is better, grate them in the Cocoanut grater; stir until the batch reaches a large thread; set it off on a barrel, and sieve into it a pound or so of pulverized Sugar; then with the spatula work it on the sides of the basin until it becomes a thick mass; then pour out on a Sugared slab between iron bars; spread it of even thickness; now, dissolve eight or ten pounds of plain Cream in a basin inside of another basin containing water; color pink, and flavor nectar; pour this Cream over the Fig paste, and with a palette knife spread it evenly over the batch; leave it lay a few hours or over night; then cut it into bars or squares.

FIG PASTE.

Eight pounds of Sugar, two pounds of glucose, one pound and four ounces of Starch, two gallons of water, and a little less than one-half a teaspoon of dissolved Citric Acid; put the Sugar and water on the fire; add the acid; when the batch comes to a boil, add the starch dissolved in a little water; add whatever color, and flavor desired, and cook, stirring all the time, until by testing it in cold water, it leaves the fingers on cooling; pour it on a greased slab between iron bars; when cold, sieve over it pulverized Sugar, and cut it into small squares.

JELLY GUM DROPS--LEMON.

Twelve pounds of Sugar, two quarts of water, and a small spoon of cream tartar; put on the fire and dissolve; then add one pound of dissolved Gum Arabic, and a few drops of Lemon Oil; cook to a Soft Ball; then remove and with a funnel run it into starch prints; sieve a little starch powder over the tops, and set them in the dry closet till next day; then take them out of the starch, and crystalize or dip them in melted Fondant.

JELLY GUM DROPS--ROSE.

Same as Lemon, except color with a few drops of liquid Carmine, and flavor extract of Rose.

A. B. GUM DROPS--"OLD STYLE."

Put six pounds of pure white Gum Arabic into a basin with one-half gallon water; place this basin inside of another one containing water; put on the fire and stir until dissolved; then set off, and put on the fire ten pounds Sugar and cook to a good Soft Ball, and pour it into the dissolved Gum Arabic; now, let it remain undisturbed for awhile; a scum will form on the top; remove this, then with a funnel run it into starch prints; sieve some starch over the tops; put them into the closet at a temperature of about 150 deg.; let remain until next day; then remove and dust off any loose starch with a fine brush, and put to crystal. If a hard Gum Drop is wanted, use more Gum Arabic and less Sugar.

CORDIAL DROPS.