Part 5

Cook four pounds of Sugar, small spoon of cream tartar, one quart rich Cream to a very soft ball; set off and work the Sugar on the sides of the basin with a small wooden spatula until it turns cloudy; work this cloud into the body of the Sugar, and so on until it has a whitish appearance throughout; then, with a funnel, run it into starch prints; in a few hours they may be taken out, dusted and dipped in melted Chocolate, in the same manner as Bonbons, with a wire ladle, dropping them on sheets of tin covered with wax paper; make them in Vanilla, Strawberry, Nectar, Lemon, Orange and Coffee. To make Coffee, take one-half pound best ground Coffee to one quart of water; set on the fire and bring to a boil; set off and let simmer a few moments; then strain, and use this liquid to cook the Sugar with instead of Cream, and finish as before; any kind of Jelly may be dipped in Chocolate, and are very nice.

To thin Chocolate when too thick for dipping, add a little Cocoa Butter, Rape Seed Oil or fresh melted Suet.

To thicken when too thin, add fine Sugar dust. Chocolate for dipping can be flavored with vanilla sugar, ground cinnamon, cloves, allspice or mace.

VARNISH FOR CHOCOLATE WORK.

Place in a glass jar a quantity of Gum Shellac; pour over it enough Alcohol to cover; let remain till next day; when ready to use, pour out a quantity in a vessel; add Alcohol until of the consistency of varnish, then apply with a brush.

APPLE JELLY.

Take any quantity of Sweet Apples; cut them into slices, and put them into a basin with enough water to cover; set on the fire and cook until quite soft; remove and rub through a fine sieve; now, if wishing to run this in starch for dipping, add to one quart of this pulp one ounce of dissolved Gelatine; then cook five pounds of Sugar to a Good Ball, and stir in this pulp; now, with a funnel, run it into the starch prints; next day, after removing them from the starch and dusting, they are ready to dip; but if a stiff Jelly is wanted for Jelly Rolls, etc., add to each pint of this pulp one pound of pulverized Sugar; set on the fire and boil, stirring all the time, until it begins to adhere to the spatula; then remove and pour out into pans or trays, spreading it of any thickness wished; this is the basis of almost all Jellies, such as Strawberry, Raspberry, Pineapple, etc.; simply color and flavor to to suit taste.

APRICOT JELLY.

Cook ten pounds of Sugar to a Hard Ball; then add to it five pounds of Apricot Pulp, having strained it through a fine sieve; pour a portion into a funnel and set the rest near the fire to keep warm; run it into starch prints, and let it remain until next day: they may then be removed, dusted free of any adhering starch, and dipped in melted Fondant.

PRESERVING FRUITS.

Select the finest Fruit, but not too ripe, and pare such as Peaches, Quinces and Pears; then, with an ordinary fork, prick them to the seed in several places, so that the air in the Fruit may escape, and also so the Sugar may enter the Fruit more easily; as they are pricked throw them into cold water, this prevents them from becoming black in the places pricked; now, put them into a basin of hot water, letting them simmer until parboiled, then, with a skimming ladle, dip them from the hot water and drop them into a basin of cold water, allowing them to remain a few moments; remove from the water and put on a hair sieve to drain; when drained, put them in a wide-mouthed crock and bring to a boil a quantity of simple syrup; pour this over the Fruit; then place a plate over the top to hold the Fruit under the syrup; set away till next day, then empty this crock of Fruit and put the syrup again into the basin, and bring just to the boil; return again to the crock and cover with the plate; do this each following day, for six days; by this time the Fruit will take up no more Sugar; put them into a cool place.

GLAZED FRUITS.

Cook a few pounds of Sugar to a blow; set off and add such preserved Fruits as are wanted; then, with a small wooden spatula, work the Sugar against the sides of the basin until cloudy; now, dip out the Fruits with a skimming ladle, placing them on a wire screen to dry, which will require an hour or so; they are then ready for the counter.

BRANDIED CHERRIES.

Take an open mouthed jar, till it part full of simple Syrup, adding to it Alcohol until of such strength as desired, and put into this a quantity of preserved Cherries. When they have received sufficient flavor to suit taste, they may be removed and dipped in melted Fondant.

SYRUPS FOR THE SODA-WATER FOUNTAIN.

As nearly two-thirds of the Confectioners handle Soda-Water, a few practical receipts for making the Syrups most used, will, I think, be acceptable to many.

In preparing Syrups for the Fountain use only the best Confectioner's A Sugar, as this renders the Syrups transparent; does not decompose so readily, and saves the time and trouble of clarification, which is necessary if a poor quality of Sugar is used.

Syrups are best preserved by putting them in small earthern jugs, well corked, and in a cool place, ranging in temperature from 40 to 50 deg. Fahr. To prevent Syrups from granulating, add a small teaspoon of cream of tartar to each twelve and a half pounds of Sugar. Syrups that have fermented may be restored again by bringing them to the boiling point. Always use a copper basin in preparing all Fruit Syrups.

SIMPLE SYRUP.

To each gallon of water add one-fourth ounce Gelatine; stir until dissolved, then add twelve and a half pounds of Confectioner's A Sugar; stir until dissolved; set off and remove the scum and place in an earthern jug for use as needed. A variety of Syrups may be made from this Syrup by adding flavoring and color; but they are artificial at best, and do not compare with those made from Fruit juices.

VANILLA SYRUP.

Split three Vanilla Beans and scrape out the centers; add the Beans together with the centers to one gallon of water and one-fourth ounce Gelatine; allow to boil a few moments; then add twelve and one-half pounds best Sugar; stir until all is dissolved; remove and take off the scum and strain into a jug. A very good Vanilla Syrup may be made by adding to simple Syrup about five ounces of Vanilla extract to each gallon.

CHOCOLATE SYRUP.

Place on the fire one gallon of water; when it boils, add twelve ounces of Chocolate pounded fine; stir until dissolved, then remove and let stand until nearly cold; when a scum of grease will form on the top, remove this and set again on the fire, and add twelve and one-half pounds best Sugar; stir until dissolved; set off and strain into a jug. Many do not skim off the grease, thinking a better Chocolate flavor is obtained by placing all in an open-mouthed crock or jar, and stirring this scum into the body of the Syrup each time before using; but I prefer the former.

COFFEE SYRUP.

To one pound of pure roasted and ground Java Coffee add one gallon water; place on the fire, and when it boils, remove and cover, allowing it to remain so until nearly cold; then strain, and having placed the decoction again on the fire, add twelve and one-half pounds Sugar; stir until all has dissolved and reached the temperature of boiling; set off and strain into a jug.

LEMON SYRUP.

To one gallon simple Syrup add one-half ounce of dissolved Citric Acid (dissolve the Acid by adding one pound of water to one pound of Acid), and a sufficient amount of fresh Lemon Oil to suit taste.

ANOTHER FORMULA.--Take the grated yellow rinds of any quantity of fresh Lemons; place them in a closed vessel in the proportion of one pint of boiling water to each six Lemons; let remain a few hours, then strain; now, press the juice from all the Lemons grated, and add this to the juice from the gratings, and to each pint of this add one pint of water and three and one-half pounds of Sugar; place on the fire and stir until dissolved; do not let it boil; set off and strain into a jug.

ORANGE SYRUP.

Proceed in the same manner as for Lemon Syrup, using the grated yellow rinds of fresh Oranges, or flavor simple Syrup with extract Orange, adding one-half ounce dissolved Citric Acid to each gallon, and color with saffron and a few drops carmine.

STRAWBERRY SYRUP.

To three quarts water; having dissolved in it one-fourth ounce Gelatine, add one quart pure Strawberry juice; place on the fire and add a small quantity of carmine to color; now, add twelve and one-half pounds Sugar; stir until dissolved; remove and take off the scum, then add one-half ounce dissolved Citric Acid; strain into a jug and when cold cork well.

_Raspberry_, _Blackberry_, _Pineapple_ and _Cherry_ are all made in the same manner.

PEACH AND APRICOT.

Take a quantity of ripe Peaches or Apricots; remove the stones; place them on the fire, and adding to them water in the proportion of one quart to four quarts of Peaches; stir all the time until reduced to a pulp; pour into a crock, and when cold, strain through a fine sieve; then, having dissolved one-fourth ounce of Gelatine in three quarts of water, add one quart of the above juice, and twelve and one-half pounds of Sugar, and finish as Strawberry, etc.

NECTAR SYRUP.

Flavor simple Syrup to suit taste with extract Nectar, and color pink, with a few drops of Carmine or Cochineal.

ANOTHER FORMULA.--Thoroughly mix together three pints of Vanilla Syrup with one pint of Pineapple and one of Lemon; this forms a very nice Nectar.

CATAWBA SYRUP.

Add to simple Syrup, colored a delicate pink with Carmine, a sufficient quantity of extract Catawba to suit taste.

ANOTHER FORMULA.--To one quart simple Syrup add one quart of Catawba Wine; this forms a delicious Syrup.

ORGEAT OR ALMOND SYRUP.

To one and a half pounds of fresh blanched sweet Almonds add one or two ounces of bitter ones; pound these to a smooth paste in a mortar; then add one pint of water and mix; place this mixture in a towel, and twist from it all the milk possible; to this milk add three pounds pulverized Sugar; dissolve cold, and add a small quantity of Orange Flower water; strain into a closed jar, and shake often to keep the milk from separating from the Sugar.

GINGER SYRUP.

Color one gallon simple Syrup with a little burnt Sugar, and add to it one-half ounce Tartaric Acid, and two or three ounces essence Ginger to suit taste.

CREAM SYRUP.

This is prepared simply by adding fresh Cream to well-flavored Syrups.

SHERBERT SYRUP.

Take an equal proportion of Orange, Vanilla and Pineapple Syrups mixed.

SARSAPARILLA SYRUP.

Flavor simple Syrup to suit taste with extract Sarsaparilla, and color with burnt Sugar.

CAYENNE SYRUP.

Color pink one gallon simple Syrup, and add two ounces of tincture Capsicum, and mix well together.

CINNAMON SYRUP.

Flavor simple Syrup to suit taste with extract Cinnamon.

MAPLE SYRUP.

Place on the fire one quart of water, add one-fourth ounce Gelatine; when dissolved, add four pounds pure Maple Sugar; dissolve and strain in a jug.

Transcriber's Notes:

Text in italics is indicated with underscores: _italics_.

The text contains many inconsistencies in spelling and hyphenation, and these have been retained from the original.

Punctuation has been corrected without note.

Some entries in the Table of Contents have been moved to reflect the actual order of appearance in the text.

Obvious typographical errors have been corrected as follows: Page vi: Cocoa changed to Cocoanut Page vii: Rasins changed to Raisins Page 27: Bonesett changed to Boneset Page 50: clowdy changed to cloudy Page 63: duplicate word "it" removed Page 68: laddle changed to ladle Page 73: tke changed to the Page 77: payer changed to paper Page 82: perserved changed to preserved Page 87: PRELINES cahnged to PRALINES

End of Project Gutenberg's Frye's Practical Candy Maker, by George V. Frye