Rigby's reliable candy teacher and soda and ice cream formulas

In presenting this work to the army of candy makers of America, I give them the benefit of my twenty years’ experience. I make no great pretensions and deny that I am the only c...

One thing I wish to impress upon the mind of every reader of this book; that is, too much attention cannot be given to your display window. I consider this one-half the store. A...

Stir while cooking. Place 4 pounds sugar and 3 pounds glucose in a clean copper kettle and add water enough to dissolve the batch; cook over a good, hot fire; cover the kettle a...

While cooking add ½ ounce acetic acid and cook to 236°; pour on slab, let stand until perfectly cold, then work with spatula until it begins to turn, then add the whites of 13 e...

Cook to 300° or 320° over a hot fire; pour on slab, fold up and color to suit, and pull on hook; then twist the batch on the hook until all the air is out of it, then put it on...

Roast 5 pounds large almonds and set them to one side; then stick into the end of each one the point of a good, sharp toothpick; the round Chinese toothpicks are the best; when...

Make a batch of French Nougat No. 1, and instead of pouring it in boxes, pour it on the slab in one pile; now, with the hands take out pieces and roll them in balls, then flatte...

Cook to 244°; pour out on greased slab; let get partly cold then pull on hook, flavor with vanilla, then pull in long, round roll in front of your table furnace; cut in small pi...

Place one teaspoonful of powered cocoa in cup, then one ounce of milk, then two or three lumps of sugar, then slowly fill the mug with hot soda, constantly stirring.

¶ In this paper there is published each month special departments on “advertising,” “The Soda Fountain” and “In the Store,” which are conducted by practical men, not office cler...