Part 4

Six pounds of Sugar, one quart water; cook a good thread, or about 222 deg.; remove from the fire and add one pint of Cologne Spirits, or ninety-eight per cent. Alcohol, having added to it whatever color and flavor desired; now, with a funnel run it into starch prints; sieve a little starch powder over the tops, and set in the warm closet till next day, they may then be removed from the starch and crystalized or dipped in melted fondant. Brandy drops are made in the same manner, except use Brandy instead of Alcohol.

MARSHMALLOW DROPS.

Put into a basin five pounds of white Gum Arabic pulverized; add one-half gallon water; place this basin inside of another one containing water; set on the fire and stir till dissolved; then add nine pounds of pulverized Sugar, and evaporate until of a thick consistency; now, add the whites of two dozen Eggs; beat to a staunch foam, and stir until perfectly white and of a good body; or, until when laying the back of your hand on the batch, it does not adhere to it; flavor Orange Oil, Orange Flower water, or Vanilla; set off, and having a wide-mouthed bag with a tin spout, fill it with the mixture; hold in the left hand, and with the right cut the drops off with a small wire into starch prints; sieve a little starch powder over the tops, and set away in the closet till next day; they may then be removed and put into tin boxes; some use a decoction of Marshmallow Root in making the drops, but as it gives them a bitter taste, I always omit it.

GLACE NUTS AND FRUITS.

Select a small quantity of English Walnut halves, Brazil nuts, Cocoanut; cut into small squares, Cherries, Limes, Apricots, Pine Apple, both red and white; cut into small squares, Dates and Figs; spread all these out on a tray to dry, except the Cocoanut, which prepare in the following manner: Take three pounds of Sugar with one pint of water; when it boils, add the fresh Cocoanut, say, one whole one cut into small squares; cook just to a thread; remove and, with the spatula, work the syrup on the sides of the basin till it becomes cloudy; pour all on a wire sieve, having a pan under it to catch the syrup that drains from the Cocoanuts; set them away until dry. When ready to glace, cook six pounds of Sugar, a teaspoon of cream tartar, and one quart water to about 280 or 290 deg.; pour it into a deep pan, having placed it on the center of a slab, on a rest of some kind, so the cold slab will not chill the syrup; now, throw into the syrup the Nuts and Fruits, one piece at a time, removing them with a dipping ladle and dropping them on the slab. Many other Fruits may be prepared in this way, and are very popular, such as Orange Slices, Malaga and California Grapes, etc., but only small quantities should be made at a time, as they soon become sticky when exposed to the atmosphere.

CREAM GOODS

CREAM, OR FONDANT.

Particular attention must be given to the manufacture of Cream, as it is the basis of all Cream goods. Take twenty pounds of Sugar, three quarts of water, and two small teaspoons of cream of tartar or four pounds of glucose; put on the fire and stir until dissolved; cook to a Soft Ball then pour out on a marble slab, having previously been sprinkled with a little water; let it remain until cold, or nearly so; then turn in the edges, and with a long-handled wooden spatula or cream scraper, work it back and forward until it granulates into a smooth, white mass; now, knead it thoroughly with the hands and put it into a crock; cover with a damp cloth, and it is ready for such goods as plain and fancy Creams, Chocolate Cream Drops, Cream Walnuts, Figs, Dates, etc., etc.

FONDANT FOR DIPPING.

Use the same proportion of Sugar, water, cream of tartar, or glucose, as in previous batch; cook to the blow, or 230 deg. strong; pour out on a cold, damp slab; let remain until perfectly cold, then cream as directed before. This Cream is used for all Dipped goods, Icing goods, etc.

HOW TO FLAVOR AND COLOR CREAM.

If Vanilla flavor is wished, add when the batch begins to boil one Vanilla Bean to each seven pounds of Sugar; prepare the Beans in the following manner: Split them in halves to the stem; scrape out the centers; place these on the slab so they may be incorporated in the syrup; while creaming the Beans, add to the batch; or, if flavoring with extract, pour it on the batch while on the slab; the color should be added when the batch reaches the boiling point.

SYRUP FOR CRYSTALIZING.

Take any number pounds of Sugar, one quart of water to each six pounds, and boil to 34 deg. by the saccharometer if a fine crystal is desired; if a coarse one, boil to 36 deg.; set off and let remain undisturbed until nearly or quite cold; then sprinkle a little water over it to dissolve the thin crystal coating that has formed over the top; it is now ready for use; having placed the goods for crystalizing in pans, with a dipper pour the syrup carefully over them until covered; then place over each pan damp cloths, allowing them to rest on the syrup, this takes up the crust of Sugar that forms on top of the syrup; set the pans where they will be undisturbed for about eight or nine hours; then place them in the crystal trough; drain off the syrup and let remain until dry; remove the cloths from them; turn the pans upside down on a table, and the goods will fall out.

CASTING IN STARCH.

This process consists in having a number of starched trays, which are made of wood about two and one-half or three feet in length, eighteen or twenty inches in width, and two inches in depth; fill these with fine, dry starch powder and level the top; now, with plaster molds, which are made fast to a strip of wood one or two inches wide, according to the size of the molds, press into the starch and remove carefully; take a Confectioner's funnel and a round stick which just fits the small hole at the bottom of the funnel, and long enough to give a hand hold above the funnel; fill part full with syrup, and holding it over the starch prints raise the stick a little and allow enough syrup to escape to fill the print, and so on till all are filled; then remove to the starch closet; when they have remained long enough sieve off the starch; if there is still some starch adhering, dust it off with a fine brush; then place the goods in pans for crystalizing.

MAPLE FONDANT.

It is made in the same manner as other Cream, except use Maple Sugar instead of Confectioner's A, and a little less cream of tartar or glucose; if wished to tone down the strong flavor of the Maple, use one half Maple and one-half Confectioner's A.

DIPPED BONBONS.

Take three or four pounds of Cream made for dipping; put it into a porcelain dipper enclosed in a jacket containing water; place this on the fire, and when the water boils, set off and stir and work the Cream with a small spatula until it is the consistency of Milk Cream; now, place the dipping pot on a table; arrange the centers to be dipped on the left of the pot, and a clean sheet of tin on the right; drop a center in the Cream; then with a wire ladle or an ordinary fork, dip the center, and removing it, drop it on the sheet of tin; in a little while they will be hard enough to handle. In this mixture dip English Walnut halves, Pineapple cut into squares, whole Cherries, in this case; color the Cream pink and flavor Nectar; Marshmallow Drops making the Cream any color desired; Almond paste formed into small balls; color the Cream a green tint; Quince Jelly, Cream colored Orange tint; Citron cut into squares, Cream, white and Vanilla flavor; Nougat cut into small strips, chopped-up Black Walnuts, chopped Pistache Nuts, Filberts, Brazil Nuts, Cocoanut, etc.

CORDIALS DIPPED.

Dip Cordial Drops in this same Fondant as mentioned above; they are very nice and popular in the winter season, but do not stand well in summer.

DIPPED MAPLE BONBONS.

Prepare three or four pounds of Maple Cream in the same manner as for white and for centers; cook two pounds of Maple Sugar to a Soft Ball, and whip into it the whites of three Eggs; beat to a staunch foam; when cold, roll into balls and dip; also dip English Walnut halves in this Cream. Another nice center for Maple is one fresh grated Cocoanut, and one and one-half pounds of pulverized Sugar worked into a paste, rolled into balls and dipped. Still another: Cook four pounds of Maple Sugar with one spoon cream of tartar to 265 deg., and stir into it two grated Cocoanuts; pour out on a damp slab, cream it and form it into balls.

CHOCOLATE BONBONS.

Put into a dipping-pot one ounce of Chocolate to each pound of Cream to be used; place the pot on the fire, and when the Chocolate is melted, add the Cream and stir it until dissolved; add about one-fourth of a pint of simple syrup to each pound of melted Fondant; this is now ready for dipping; use for centers, English Walnuts, Hickory-nuts, or Brazil Nuts; chop them very fine, and work sufficient Cream with them to form a paste. A Chocolate center made in the following way is very nice: Cook to a Soft Ball three pounds of Sugar, a half spoon cream tartar, and three ounces of Chocolate; set off and stir into it one-fourth ounce ground cinnamon; granulate a moment, then with a funnel run them into starch prints, any style desired; set them in the closet; next day they may be removed from the starch and dipped.

CONSERVE BONBONS.

Cook four pounds of Sugar, a little more than one pint of water, and a small spoon of cream tartar to a Soft Ball; set off and add two or three tablespoons of pulverized Sugar; then, with a small wooden spatula, work the Sugar on the sides of the basin till it becomes whitish; then pour into the dipping-pot, having the water in the jacket boiling; color and flavor any shade or flavor wished, and dip any kind of Jelly centers, dropping them on sheets of tin; when cold, with a small brush dipped in any color wanted, touch the tops of all the Bonbons. For example, if the Bonbons are pink, use red color.

DIPPED JELLY GUMS.

Dip Fresh Jelly Gum Drops in melted Fondant, and drop them into a pan or tray containing chopped-up Walnuts, or any nuts desired; roll into balls and crystallize.

COCOANUT MARSHMALLOW BONBONS.

Cut fresh Marshmallow Drops into four pieces each, and dip them in melted Fondant, pink color, Rose or Nectar flavor, and drop them into a pan containing grated Cocoanut; prepare the Cocoanut in the following manner: Take white desiccated Cocoanut; sieve it, rejecting all the fine siftings; pour on the remainder a few drops of red color; stir them thoroughly until all are a pink shade; roll the dipped drops in this, and when cold, arrange them in pans for crystallizing.

FRUIT ICINGS.

Take of dipping Cream any number of pounds desired, say five; put it into a basin inside of another one containing water; place on the fire; stir the Cream until dissolved, but not thin; add a few drops of red color, and flavor Nectar or Strawberry; pour this into a starch tray, lined with good strong Manilla paper; spread it in a thin layer over the bottom; now, put over the fire in the same way eight pounds of Cream, and dissolve as before; stir into this three or four pounds of Cherries, Pineapple, Citron and Apricots, cut up; pour this on top of the first layer, and spread of even thickness; now, again melt five pounds of Cream, color a bright green, and pour on top of this last; set away until next day, then turn the tray upside down on a table, and the Cream will drop out; remove the paper and run a Caramel marker over it two ways, and cut it into squares and crystallize.

ALMOND ICINGS.

Use of same Cream as before, about five pounds; dissolve, and pour it into a tray; now, melt one-half pound of Chocolate in the basin, and add eight pounds of Cream; dissolve and stir in three pounds of Almond Nuts; pour on first layer and spread of even thickness; then again, melt of white Cream five pounds, and spread it over the last, finish as before.

HICKORY-NUT ICINGS.

Take ten pounds of same Cream as used before; place it in a basin and dissolve as before; stir in three pounds of choice Hickory-nuts, and pour out in a tray, spreading of even thickness; when cold, mark with Caramel marker, and crystalize or cook ten pounds of Sugar, three pints of water, one teaspoon of cream tartar to a Strong Ball; let it stand awhile to become cool; then whip into it the whites of four Eggs beat to a staunch foam; when it is pure white stir in three pounds of Hickory-nuts, and pour into a tray, and spread of even thickness; finish as before. A great many varieties of these goods can be made in this manner, combining different flavors and colors to suit taste.

FRUIT NOUGAT.

Dissolve as for Fruit Icings ten pounds of Cream; whip into it the whites of three or four Eggs; then stir in three pounds of French Fruits, such as Pineapple, red and white, Plums, Cherries, etc.; pour into a deep pan and set away till next day; then cut into large squares, same as Nougat, and wrap in wax paper.

CREAM WALNUTS.

Roll with the hands a piece of Cream into a strip about one inch in diameter; then with a knife cut into pieces about one inch in length; roll into a ball, and place a Walnut half on two sides opposite each other; place them in pans, and when they have stood a few hours, they may be crystallized. Another way, form on a slab a cone of sifted pulverized Sugar; any number of pounds desired; hollow out the top and pour in a small quantity at a time of any pure Fruit juice; work it into a stiff Cream, and color whatever shade corresponds to the flavor used; then roll out and serve in the same manner as before; these are very popular and handsome made in such colors as white, red, yellow, orange and green; crystallize as before.

CREAM DATES.

Select choice whole dates; press with the fingers the seed to one side, and with a pair of shears cut the date in half lengthwise; the seed can now be removed without spoiling the appearance of the date; fill them with Cream and roll them in the hands lengthwise, making them long and slim; place them in pans and crystallize. Made in this way, they are very handsome; they may be made in white, red, yellow, orange and green.

CREAM CHERRIES AND RAISINS.

Select only nice, large Fruit, and open one-half of them and fill with smooth Cream any color or flavor desired--Vanilla being the most popular.

CREAM BONBONS.

Having filled a number of starch trays with fine dry starch, print any design desired; then put into a basin four or five pounds of Fondant; place this inside of another basin containing water and set on the fire; when dissolved, color and flavor as desired; then remove from the basin containing water, and set over the fire a moment, stirring all the time; do not let it come to a boil, as that would change it into a conserve when cold; now, with a funnel, run it into the prints and set in the closet till next day; then take them out on a sieve; dust off any adhering starch with a fine brush or bellows, they are now ready for crystallizing.

JELLY CREAM BONBONS.

Make impressions in the starch trays with molds having two separate designs, one smaller than the other; now make a Jelly from Apples, color and flavor it to suit taste; then run it into the lowest impression in the starch; after filling all, and they have become cold, dissolve a quantity of Fondant to the consistency of Cream; color and flavor; now, with the funnel, fill the impressions full over the Jelly; set in the closet, and in a few hours they may be taken out, placed in a sieve, and dusted; then put into pan for crystallizing. These molds, having separate designs, may be filled with different colored Cream, and they look very handsome.

CONSERVE BONBONS.

Print a few starch trays with whatever designs wished; cook five pounds of Sugar, a small spoon of cream tartar, and one quart of water to a Soft Ball; set off and stir in one pound of soft dipping Cream; color and flavor; then with a small wooden spatula rub the syrup on the sides of the basin until it assumes a whitish appearance; pour a portion of it into a funnel, setting the remainder near the fire to keep warm; run into the starch prints; in a little while they may be removed, dusted and put to crystal.

CONSERVE ICINGS.

Cook a batch in the same way as for Conserve Bonbons; whip into it the whites of two Eggs, and, when done, instead of running in starch, stir in two pounds of Hickory-nuts or any nuts desired; pour in a tray lined with paper; as soon as cold, cut into squares and crystallize. Several varieties of these Icings can be made, and they are delicious.

LOG ICINGS.

Chop up a few pounds of blanched Almonds; sieve them, rejecting the siftings; divide the remainder into three equal parts; now, take one lot and putting it into a bowl, pour on a few drops of red color; work them with a spatula until all are colored; then spread them out on a sheet of paper to dry; treat the second lot in the same way, coloring it yellow; then the third, coloring it green; now, take of desiccated Cocoanut the same amount; sieve and color red, yellow and green; color and flavor a quantity of Fondant red, yellow, orange and chocolate; take of the chocolate one-half pound; form into a roll; now, take of the yellow double the quantity; form it into a sheet just reaching around the chocolate; then put a green sheet around this, and with the hands roll it out into a strip one inch in diameter, and cut them into pieces about twelve inches in length; lay these on sheets of tin, or a tray, to harden a little; when firm enough to keep their shape, pour a little simple syrup on a slab; roll a strip in the syrup, then again in any of the colored nuts, and lay aside until the nuts adhere firmly to the Cream; then cut into pieces diagonally, about one inch in length; proceed in the same way with all the Cream, forming it into rolls, combining such colors as suit the taste, and rolling them in the different colored nuts and combinations of nuts; roll some of the strips in melted chocolate, then again in the nuts; these goods are unequalled for dressing fancy boxes.

ACORN BONBONS.

Color a number of pounds of Almond Paste a bright green, and roll out into strips; cut into pieces of equal size; then form into round drops, having one end shaped pointed like an Acorn; when all the paste is formed in this way, prepare a Chocolate Fondant, same as for dipping Chocolate Bonbons. Sieve a quantity of A Sugar, reserving only the large bright crystals; put this into a pan; now, take an Acorn in the hand and dip the blunt end in the Fondant; then stand it in the Sugar, Chocolate end down, so on drying small crystals of Sugar will be adhering to the cap; continue in this manner till all are done; then arrange them in pans and crystallize.

FIG CREAMS.

Take green Figs preserved; cut them into quarters, leaving them connected at the stem; now, prepare a quantity of Cream, colored pink, and flavored strawberry, nectar or rose; roll into a strip, cut into pieces of equal size; form them in cones; put one of these inside of each Fig, the base next the stem; press the quarters against the Cream; then with a fine brush dipped in red color; make four stripes on each one, starting at the base of the Fig between each quarter, and running to the point of the Cream; place in pans and crystallize.

JELLY ROLLS.

Cook a stiff Apple Jelly, color red, and flavor rose or any other flavor desired; spread it out on a greased slab, and when cold lay it on a sheet of Cream of same thickness, roll up, cut into slices and crystallize.

ALMOND CONFITS.

Select a quantity of whole Dates; press the seed to one side and cut them in halves lengthwise; remove the seed and put a Jordan Almond inside; close together again and dip in melted Fondant, and when cold, cut them in halves and crystallize.

CRAB APPLES.

Take of white Cream two or three pounds; same amount of red, yellow and chocolate; form these into strips triangle in shape; place them together in such a way as to form a Round Roll; now, with the hands roll out into a strip about one inch in diameter, and cut into pieces of equal size; roll again into balls; then with a sharp stick make indentations on the two ends of each; arrange in pans and crystallize.

PINEAPPLE CREAMS.

Cut a quantity of Pineapple into small, narrow strips; roll out with a rolling-pin a sheet of Cream quite thin; any color, and with a tin tube one inch in diameter, cut a number of cakes; lay a strip of Pineapple on each cake, and fold two sides together over the strips. A very small ribbon may be tied around this and then put to crystal.

A great many more fancy hand-made designs might be mentioned, but a sufficient amount have been already named to give any one an idea of how to get them up, and if, after becoming familiar with the modus operandi as given in this volume, they possess some originality, their imagination will readily assist them in producing new designs to the already large variety.

CHOCOLATE WORK.

HOW TO MAKE CHOCOLATE CREAM DROPS.

The first thing needed is a Chocolate warmer; this consists in a large tin or sheet-iron pan, inside of which is a smaller one arranged so water can circulate between them; set this pan on the fire, and bring the water to a boil; set off and put into the warmer any quantity desired of sweet Chocolate, having pounded it fine, so as to melt readily; stir thoroughly until dissolved into a thin paste; add a little ground cinnamon; now, having prepared the drops for dipping, in the following manner, viz.: Roll out a piece of Cream into a strip; then with a knife cut it into pieces of equal size; roll it again into balls; lay them in trays until they have dried a little, so they will keep their shape; then pour a cup of melted Chocolate on the warm slab (this should be a small marble slab, set in a frame, having an oil or gas stove, or a few gas jets under it; heat this slab blood warm); throw into it a number of these Cream Balls; work them around in the Chocolate until coated; then drop them from the hand with the forefinger and thumb on sheets of tin covered with wax paper; set them in a cool place until the Chocolate hardens; they are then ready for use; in summer they should be put into an ice chest until hardened.

Another way to prepare the Cream for dipping, is to dissolve a few pounds of Cream in the same manner as for Bonbons; then with a funnel run it into starch prints; in a little while they may be removed from the starch, dusted and dipped as before. In this same mixture may be dipped drops made from powdered Sugar in the following way: Grate the outside rine of a few Lemons, and having formed the Sugar into a cone, hollow out the top; pour into this the juice squeezed from the Lemons, together with the rine, and work all into a Cream; do the same with Oranges and with any kind of Fruit juice; add a little Citric Acid dissolved in water to bring out the Fruit flavor; also, dip in this mixture roasted Almonds, Nougat cut into small squares, Marshmallow Drops, Cocoanut Paste, plain Fondant squares, placing an English Walnut half on the top.

TO MAKE SWEET CHOCOLATE FROM PLAIN.

Melt in the Chocolate warmer any number pounds of Cocoa Paste; when dissolved stir into it one half pound of fine Sugar dust to each pound of Cocoa Paste.

PRALINES.