Part 4

PROCESS.--Mix the ingredients in copper pan; boil on a slow fire to stiff ball, 250, stirring all the time; add coloring to fancy; when ready, pour carefully on an oiled plate, making the sheet about half an inch thick; when cold, dust with pulverized sugar and cut up with sharp knife to size.

N.B.--A few loose iron bars are useful to form a square on the pouring plate, in proportion to size of boil; that the exact thickness of sheet may be determined.

JAP NUGGETS NO. 2.

2 lbs. White Sugar. 4 lbs. Good Brown. 5 lbs. Desiccated Cocoanut. 7 lbs. Glucose. 2-1/2 lbs. Farina. 3 pints Water.

PROCESS.--Put the sugar, glucose and water in the pan; place it on a slow fire; stir in the cocoanut and farina and boil to stiff ball, 255, keeping it well stirred. Pour on an oiled slab, and cut up to size; when set, dust with powdered sugar. In large factories where this candy is made, machinery plays an important part. In fact the manipulation is practically all done by mechanism. There is the desiccator for preparing the cocoanuts, the steam pans, which are fitted with beaters revolving inside, fixed with chains and weights for lifting them out, so that the cans may be emptied and cleaned without trouble; also plates for rolling out sheets to size, and cutting machines which cut the nuggets any size, the machine being so arranged that by simply altering a pawl on a ratchet wheel the size of the nuggets is determined. Where this elaborate arrangement exists our formula would neither be desirable nor necessary, nor do we pretend to suggest or advise. However, many tons are made in the ordinary boiling shop with the usual appliances and conveniences, and it is to assist people thus situated is the principal object of this book.

JAP NUGGETS NO. 3.

4 lbs. Good Brown Sugar. 3-1/2 lbs. Glucose. 3 pints Water. 4 lbs. Desiccated Cocoanut Unsweetened. 2 lbs. Farina.

PROCESS.--As before, brown coloring should be used if required dark; it makes goods look richer; when the boil is cut up the nuggets should be thrown into pulverized sugar.

VANILLA NOUGAT (Common.)

12 lbs. White Sugar. 3 lbs. glucose. 1/2 oz. Essence Vanilla. 4 lbs. Sweet Almonds small. 3 pints water.

PROCESS.--Put the sugar, glucose and water in a clean pan, place it on a sharp fire and stir until dissolved; then put on the cover and let it boil for five or six minutes; now remove the lid and continue to boil to soft ball degree; now pour the contents on a damp slab (one over which water has been sprinkled); when cool take a long flat spatula and work the sugar about until it becomes white and creamy; now add the almonds (which have been previously blanched and dried), together with the vanilla essence; keep working up the whole until of uniform consistency; now spread the mass on wafer paper in sheets one inch thick, cover the sheets with wafer paper, rolling the top smooth; when set cut into bars. Should the cream be a little thin add some icing sugar when mixing; if boiled properly this is not required. Most cheap Nougats now in the market are made more or less according to this formula, color and flavor differently for variety.

ICE CREAM CONFECTIONERY.

Boil 7 lbs. of loaf sugar with three pints of water: add a small teaspoonful of cream of tartar, allow it to boil for 10 minutes, then add one pound of fresh butter: it will then commence to froth up, and care must be taken that the pan is large enough, as the syrup will occupy twice the space than if there had been no butter added; boil this mixture to the degree of very weak crack, or 285 by the thermometer, at which point it is done; pour it on the slab, which has been of course previously greased. As soon as it begins to cool, turn it up and knead it until it gets stiff enough to pull over the hook. When on the hook pull it sharp till it gets white as snow. This white is usually flavored with vanilla or oil of lemon. It may be either pulled out in bars or left in the heap. It is very easily broken in small pieces for retail purposes. In the summer or hot weather keep this candy from the air, or it will be inclined to be sticky. This eats very rich and commands good sale at best prices.

RASPBERRY AND STRAWBERRY ICE CREAM CONFECTIONERY.

This is made exactly as the last with the addition of a little red color before the boil is poured out, or it may be colored on the slab; add a little essence of raspberry or strawberry and a pinch of tartaric acid just before pulling the boil. Color the raspberry a little deeper than the strawberry.

CHOCOLATE ICE CREAM.

To make chocolate ice cream, boil the same quantities as before precisely in the same way in every particular. When the sugar has been pulled out, work well into it 1/2 lb. powdered chocolate; knead this well up in order that the chocolate may be well mixed with the sugar. Put in sufficient chocolate to give the boil a dark brown color, otherwise it would be too light when pulled.

VANILLA CARAMELS.

8 lbs. White Sugar. 2 lbs. Glucose. 1 lb. Fresh Butter. 2 Tins Condensed milk. 2 pints water. Vanilla Flavoring.

PROCESS.--Boil the sugar, glucose and water to the degree of ball 250; remove the pan a little from the fire, add the milk and butter, the latter cut into little pieces and well stir in with wooden spatula until the whole is thoroughly mixed, then gently bring the mass through the boil and pour out on greased slab, making the sheet about 1/2 inch thick; when set cut with caramel cutter, and when cold separate the squares and wrap in wax paper.

COCOANUT CARAMELS.

8 lbs. Sugar. 2 lbs. glucose. 1 lb. Fresh Butter. 1-1/2 lbs. Desiccated Cocoanut, unsweetened. 2 Tins Condensed Milk. 2 pints water.

PROCESS.--Melt the sugar in the water, add the glucose and boil up to ball 250; remove the pan to side, then stir in the butter, milk and cocoanut, bring through the boil, pour on slab or in frames about 1/2 inch thick; when set mark with caramel cutter; when cold separate and wrap in wax paper.

RASPBERRY CARAMELS.

8 lbs. Sugar. 2 lbs. glucose. 1 lb. Fresh Butter. Brilliant Rose Color. 1 lb. Raspberry Pulp or Jam. 2 Tins Condensed milk. 2 pints water.

PROCESS.--Boil the sugar, glucose and water to weak crack 250; remove the pan to side of fire, add the milk, butter (cut small) and jam; stir the whole together, replacing the pan on the fire; add sufficient coloring; keep stirring all the time until the whole comes through the boil; pour out, mark with set, divide and wrap when cold.

WALNUT CARAMELS.

8 lbs. White Sugar. 1 lb. Shelled Walnuts broken small. 2 lbs. Glucose. 1 lb. Fresh Butter. Saffron Coloring. 2 tins Condensed Milk. 2 pints Water.

PROCESS.--As above, caramels require careful watching and a lot of stirring, the boil being liable to catch and flow over; fire must not be too fierce; when too hot put an iron under one side of the pan to keep it up a little from the fire; keep constantly on the stir after butter and flavoring ingredients are added.

CHOCOLATE CARAMELS.

8 lbs. Good Sugar. 1/2 lb. Pure Chocolate unsweetened. 2 lbs Glucose. 1 lb. Fresh Butter. Vanilla Flavoring. 2 pints Water. 2 tins Condensed Milk.

PROCESS.--When the sugar, glucose and water have been boiled to the degree of ball, 250, and the milk, butter and chocolate have all dissolved and incorporated, bring gently through the boil, then pour out on oiled slab or in frames; when set, mark deeply with caramel cutter; when cold, separate with sharp knife and wrap in wax paper.

VANILLA CARAMELS NO. 1 Quality.

6 lbs. Sugar. 2 quarts Sweet Cream. Essence of Vanilla. 15 lbs. Fresh Butter. 4 lbs. Glucose.

PROCESS.--Put the sugar, glucose and cream in the pan; put it on a slow fire and stir constantly; let it boil to a stiff ball, then add the butter; keep stirring, when it has well boiled through, remove the pan from the fire; flavor with vanilla extract: pour out on oiled plate; mark when set with caramel cutter; when cold, divide with sharp knife and wrap each caramel in wax paper.

VANILLA CARAMELS, No. 2 Quality.

5 lbs. Sugar. 1 lb. Fresh Butter. 3 pints New Milk. 1/2 oz. Cream of Tartar. 2 pints water. Vanilla Flavoring.

PROCESS.--Boil the sugar, milk and water with the cream of tartar on a slow fire, stir all the time till it reaches a stiff ball, add the extract of vanilla and stir it gently; remove the pan from the fire and pour contents on oiled slab; mark deep with caramel cutter when set; when cold separate with sharp knife. These caramels should be cream color.

MAPLE CARAMELS.

By using pure maple, maple caramels may be made precisely as vanilla; the flavor of the maple sugar is sufficient without any artificial essence. These caramels will of course be dark.

RASPBERRY AND STRAWBERRY CARAMELS.

These flavors may be used in either of the last two recipes--best quality according to the first, second quality as to the second. Walnut, cocoanut, etc., may be added for other flavors.

CHOCOLATE CARAMELS No. 1 Quality.

6 lbs. Best Sugar. 4 lbs. Glucose. 1-1/2 lbs. Pure Chocolate, Unsweetened. 2 quarts Sweet Cream. 1-1/2 lbs. Fresh Butter.

PROCESS.--Put the sugar and cream in the pan, stir it well together, then add the glucose; let it boil to a stiff ball, ease the pan off the fire a little and put in the butter in little pieces, then the chocolate; keep stirring together; bring the mass through the boil, then add extract of vanilla; remove the pan and pour contents on oiled slab, making the sheet about 1/2 inch thick; mark deep with caramel cutter when set; divide with sharp knife when cold and wrap in paper.

CHOCOLATE CARAMEL, No. 2 Quality.

5 lbs. Sugar. 3/4 lb. Fresh Butter. 1 quart of New Milk. 3/4 lb. Pure Chocolate, Unsweetened. 1/2 oz. Cream of Tartar.

PROCESS.--Melt the sugar in the milk, add the cream of tartar and boil to the degree of ball; ease the pan a little off the fire and stir in the butter and chocolate; bring the whole to a boil, add extract of vanilla, then remove the pan and pour contents on the slab; mark and separate as directed on last.

UNWRAPPED CARAMELS.

Caramels have usually been sold wrapped in wax paper. This is necessary when the goods are boiled very low and contain a large proportion of glucose. Like other caramels the ingredients vary, but the following will answer the purpose:--

7 lbs. White Sugar. 2 lbs. Glucose. 1/2 lb. Fresh Butter. 1 Tin Condensed Milk, or one quart Sweet Cream. 3 pints water. Vanilla Flavoring.

PROCESS.--Boil the sugar, glucose and water to weak crack 285; remove the pan from the fire, add the butter and milk, stir gently until dissolved, add the flavoring just before the stirring is finished, then pour contents on oiled slab; when cool enough cut with caramel cutter. If required crinkly on top; run over the sheet with a corded rolling pin just before cutting.

BUTTERCUPS.

These beautiful candies are very popular; they are pleasing both to the eye and the palate when they are well made, but they must be kept air tight or they will soon lose all their attractiveness and become a sticky mass, as they have a great tendency to "sweat." In order to prevent this as much as possible it is advisable to use a little borax in each boil. The process is simple enough, but must be worked quickly, in fact the beauty depends upon the rapid manipulation of the sugar over the hook; keep the eye fixed on the color; as soon as it becomes a glossy satin with a close grain it is finished; lift it off the hook immediately and return to the slab for casing. Do not carry on the pulling operation until it becomes spongy, and be careful not to use too much color; the tints should be light and delicate when finished. Machines are made for cutting buttercups, price $6.00 and $14.00, each machine. Crimped edge machine, $20.00 each. _Get our price list._

VANILLA BUTTERCUPS.

7 lbs. Best White Sugar. 2 lbs. Fondant Paste. 1 lb. Desiccated Cocoanut, fine. Green color. 1 teaspoonful Cream of Tartar. 1 quart water. Borax.

PROCESS.--Put the sugar, water and cream of tartar in the boiling pan and boil up to crack 310 in the ordinary way; while the pan is on the fire, take the fondant paste and work into it the desiccated cocoanut, with a little essence of vanilla, and lay aside till required. When the boil has reached the required degree pour the sugar on the slab, color it light green, and when partly cool, pull over the hook until it becomes a delicate satin tint; return it to the slab, press the boil out, lay the fondant paste in the centre and case it all around with the pulled sugar; now carefully work the one end of the boil down to a point as for sticks and draw it out in lengths, required thickness: lay them on the machine and press gently until cut through; the buttercups are then ready for packing. It is advisable to work small boils of these goods, as the casing being boiled soon gets brittle; keep turning the bulk round on the plate so as to keep the fondant paste exactly in the centre.

RASPBERRY COCOANUT BUTTERCUPS.

7 lbs. Best White Sugar. 2 lbs. Fondant Paste. 1 lb Desiccated Cocoanut. 1 lb. Raspberry Jam, boiled Stiff. 1 teaspoonful cream of Tartar. 1 quart Water. Carmine Color. Borax.

PROCESS.--Work the jam and cocoanut into the fondant paste; boil the sugar, water and cream tartar to crack; pour on oiled slab; color light rose tint: when partly cool, pull and work off as in the preceding recipe and cut with buttercup machine.

COCOANUT BUTTERCUPS.

7 lbs. Sugar. 2 lbs. Fondant Paste. 1 lb. Desiccated Cocoanut. Yellow Color. 1 teaspoon Cream Tartar. 1 quart Water with Borax. Lemon Flavor.

PROCESS.--As usual, buttercups of any sort or flavor may be made by following the directions given, and substituting different essences, jams, chopped nuts or almonds, and color to fancy.

BLACK CURRANT BUTTERCUPS.

7 lbs. White Sugar. 2 lbs Fondant Paste. 1 lb. Black Currant Jam. 1/2 oz. Tartaric Acid. 1 teaspoonful Cream Tartar. 1 quart Water. Borax. Purple Color.

PROCESS.--Work the jam, acid and color into the fondant paste, boil the sugar, water and cream tartar to crack, and work off as already described.

FONDANT CREAM WORK OR BUTTERCUP FILLING.

This branch of the business has developed wonderfully during the last few years. This cream is not only moulded and worked into every conceivable shape, size color and flavor by itself, but is used with chocolate, fruits, etc., to make an endless variety of pleasing and tasty confections. The smaller goods in this work form the body, and sometimes the whole, of many beautiful mixtures, and no window can now be considered orthodox unless they have a good display of these goods. For our purpose the variety is a matter of detail which we only mention to remind the reader that he must look for the greater part of it outside the covers of this guide. The process is practically the same all through; the mixing, flavors, colors and shapes make whatever distinction there is. It will only be necessary to give a fair selection of formulas to enable the reader to imitate anything he sees in this line, or invent something new.

RASPBERRY & VANILLA FONDANTS.

10 lbs. White Sugar. 2-1/2 lbs. Glucose. Raspberry and Vanilla Flavor. 3 pints water. Carmine Color.

PROCESS.--Boil the sugar, glucose and water in the usual way to the degree of soft ball; then remove the pan from the fire; damp the pouring plate with cold water; pour the boil on it and let it remain till nearly cold. With a long pallette knife or wooden spatula, commence to work the syrup until it changes to a white glossy cream; then divide the batch into two; put one part in the pan and remelt it, just enough to make it a consistency to mould, add vanilla flavor and run it into rubber moulds; now put the other portion in the pan and remelt; color it a light pink; flavor with essence of raspberry and mould in the same shapes; when the goods are set and cold crystalize them with cold syrup.

N.B.--Have everything very clean when making fondants; every speck will show; a touch of blue will make the white a better color.

CHOCOLATE & VANILLA FONDANTS.

10 lbs White Sugar. 2-1/2 lbs. Glucose. Vanilla Flavoring. 3 pints Water. 1/2 lb. Pure Chocolate.

PROCESS.--Prepare the fondant creams as in last recipe; when the boil has been creamed, divide into two, one part being twice the size of the other, put the small portion in the pan to remelt, adding the chocolate paste; stir until paste is dissolved and incorporated, but do not let the cream boil; remove the pan from the fire; run chocolate cream in rubber moulds filling the impressions only one-third part full; then melt the white cream, flavor with vanilla and fill up the moulds; when set crystalize in cold syrup; each fondant will be in two colors, white tipped with chocolate.

COCOANUT FONDANTS.

9 lbs. White Sugar. 2-1/2 lbs. Glucose. 1-1/2 lbs. Fine Desiccated Cocoanut, Unsweetened. Carmine Color. 3 pints Water. Lemon Flavoring.

PROCESS.--Proceed to make the cream as before directed and divide the batch into two equal parts: remelt one part and stir in half the desiccated cocoanut with a few drops of lemon; half fill moulds; remelt the other portion of cream; stir in the remainder of the cocoanut; color pink, adding a few drops of essence lemon, and fill up the moulds; crystalize the usual way in cold syrup.

STRAWBERRY FONDANTS.

9 lbs. White Sugar. 2 lbs. Glucose. Carmine Coloring. 2 lbs. Strawberry Jam. 3 pints Water.

PROCESS.--Boil the sugar, glucose and water to a soft ball degree, pour the batch on pouring plate, which has been previously damped with cold water, let the boil remain till nearly cold, then with a wooden spatula work the syrup about till it becomes cream, then mix in jam; return the whole to the pan and remelt, add sufficient color to make a bright pink, then run into moulds; when set, crystalize in cold syrup.

CHERRY FONDANTS.

10 lbs. Sugar. 2-1/2 lbs. Glucose. Cherry Flavor. 3 pints Water. Carmine and Saffron Color.

PROCESS.--Select some large, preserved cherries, cut them in half. Boil the sugar, glucose and water in the ordinary way to ball degree, pour the batch on a damp pouring plate; when nearly cold work up the whole with spatula till it becomes a white glossy cream, working the flavor in at the same time; then divide into three equal portions, color one portion a bright pink and another a yellow, leaving the third white; knead each portion into stiff paste, adding a little icing sugar to make it tough; pinch off small pieces and form them into balls about the size of the cherry, make them a little flat on one side; on this flat part stick a half cherry, squeezing them into shape; place them in canvas trays and put them in the drying room for a few hours to harden; afterwards crystalize with cold syrup. Other preserved fruits may be used in same way.

FONDANTS FOR MIXTURES.

10 lbs. White Sugar. 2-1/2 lbs. Glucose. Flavors Various. 3 pints Water. Colors Various.

PROCESS.--Boil the sugar, glucose and water as before directed to a stiff ball and pour the sugar on damp slab; let it stand till nearly cold, then work it up with spatula till glossy cream; divide the boil into as many portions as you want colors; then remelt this cream, color and flavor to fancy; run the batch into moulds of different shapes. When the fondants are set, crystalize in cold syrup. Fondants for mixture are made a trifle harder to prevent being crushed with other sweets with which they are mixed.

TO CRYSTALIZE FONDANTS

13 lbs. Best White Sugar. 4 pints Water.

PROCESS.--Boil this quantity of sugar and water for a few minutes, about 220 degrees by the thermometer; stand it aside undisturbed till quite cold. Pack the fondants in crystalizing tins, putting wire trays between each layer of say two inches deep; let the wire trays take a bearing on the ends of the tin; when the tin is full, cover the goods with cold syrup, putting a damp cloth over the top; stand the tins in a cool place in the drying room about ten hours; then remove them to a cold place; about an hour afterwards take out the plugs and drain off the superfluous syrup; when the fondants are dry, turn the tins on end, giving them a slight knock and empty them on clean trays; they will be ready for packing in an hour or so.

N.B.--If a thin skin forms over the top of the syrup, skim it off before draining the goods; it may tend to granulate them, but the damp cloth ought to prevent this skin forming.

CHRISTMAS FANCIES--CLEAR TOY MOULDS.

There are a great number of fancies made from grain sugars sold about Christmas time. Their beauty and attractiveness depends upon the moulds in which they are moulded, and the taste displayed in painting or decorating them. The goods themselves are quite a secondary consideration, being so simple to make.

PROCESS.--Boil 7 lbs. sugar, 1 lb. glucose, 2 pints water in the usual way to the degree of ball 250, by thermometer; remove it from the fire and rub the sugar against the side of the pan until thick and white; stir it all together, then fill the moulds through the runner. Too much sugar must not be boiled at one time, or it will set before it can be all run into the moulds; two or three pounds will be enough for a beginner to practice with. They will be hard enough to be taken out of the moulds in fifteen to thirty minutes, according to size after being run, and they will be ready for decorating.

ARTIFICIAL FIGURES.