Chapter V: Varnish for Confectionery 67 (1)

Violet Cream Marshmallows 68

Violet Cream Wafers 88

Violet Chocolates 114

W

Window Decorations 2 to 9

Walnut Loaf 64

Wafer Chocolates 91

Woodland Cream Dates 94

Washington Taffy 131

Y

Yankee Honey Caramels 76

Yankee Nut Caramel 76

SODA FORMULAS.

Care of Soda Fountain 137, 139

Cold Soda Syrups 139, 152

Citric or Fruit Acid 155

Cream Frappe 158, 162

Formulas for making Extracts 152, 154

Glaces 155

Hints on drawing solid drinks 154

Hot Soda Syrups 156, 158

Ice Creams 169, 176

Persian Sherbert 158

Pointers on freezing 168

Red Color for Syrup 158

Simple Syrup 152

Sundaes 150, 162

Sherbets and Water Ices 163, 168

Way to Draw Ice Cream Soda 154

INTRODUCTORY

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 candy maker on earth, but think the fruit of my twenty years’ experience, expressed in this little volume, will be a benefit to any one who may have the fortune or misfortune to possess it.

The aim of the author is to present this work in plain common-sense language, so that the average candy maker can readily digest its contents. I modestly lay claim to having published in this volume the largest number of creditable recipes for making candy ever presented in a single work. Also, that it is positively the only candy book strictly up to date that can be of any service to the retailer.

In issuing this new and revised edition, I have indexed the recipes, added new ones, noted improvements in the way of handling old ones, and given a few hints on window decorations.

Since issuing the first edition of this book, in 1897, new ideas have been brought out and new varieties introduced; and it is the intention of the author to keep this work fully up to date.

Wishing my patrons unlimited success in the use of my book, I am,

Yours respectfully,
W. O. Rigby.

Rigby’s Reliable Candy Teacher

CLEANLINESS A NECESSARY FEATURE.

Of all places, a candy shop should be a model of cleanliness. Make this a strict rule and always adhere to it.

Visitors often inspect your kitchen, and of course form opinions. These opinions cannot be creditable to any extent if your place is not neat and tidy. The opinions visitors form on such tours of inspection will do much to build up your trade or tear down your patronage, and make you a reputation. In my mind it is the most essential step toward a successful candymaking business.

Don’t be afraid that your helper will learn candymaking; a good helper—one that takes an interest in his work—will more than repay you for the trouble in teaching him, in the additional help you get out of him.

PLAIN TALK TO THE EMPLOYE.

Success in any business is rarely ever obtained by any man who lacks sobriety. The candy maker is no exception to this rule, as all our formulas are carried in our heads, after we become proficient in the business, and a close-thinking brain is indispensable. Wages are decided by worth. If the man who preceded you in your present position received twelve or fifteen dollars a week, is that any reason you should receive the same amount? You may not be worth twelve dollars, and you may make yourself worth more. Strict attention to business, making your employer’s interests your own, working a little overtime if necessary, all increase your worth to your employer, and he will not be slow to recognize it in a substantial manner.

The oldest candy maker is not always the best candy maker, and is not always worth the greatest wages. The young man of ability, integrity, honesty and hustling qualities is the winner.

WINDOW DECORATIONS.

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 neat and tasty display will attract people to your window, and nine times out of ten they will see something to tempt their appetites.

Keep your window clean and well lighted; change the display in them every other day; keep neat, tasty signs on your goods; introduce new and novel features.

I will give you a few ideas on window decorations:

DISPLAY NO. 1.

Cover the bottom of your window with clean paper; then empty a barrel of granulated sugar in the window; make a pile in center, and four small piles, one on each corner; place on the center pile three cakes of sweet or bitter chocolate. Now place on a white china plate a pile of chocolate creams, one for each corner pile, and now run a row of chocolate creams from each corner pile to the center pile. Then place a sign on this display as follows:

* * * * * * * * * * * * * * * * *
* Our Candies Are Pure. *
* Nothing but the Purest of the *
* Pure enters into the *
* manufacture of our *
* Queen Chocolates. *
* * * * * * * * * * * * * * * * *

DISPLAY NO. 2.

Dump a whole bag of raw Spanish shelled peanuts into the window. In the center place a large bowl of salted peanuts, place a nice silver scoop in the peanuts, and the following sign in front of the bowl:

* * * * * * * * * * * * * * * *
* Our Salted Peanuts *
* Are made fresh every day. *
* They’re Delicious. *
* * * * * * * * * * * * * * * *

DISPLAY NO. 3.

Place a number of empty five-pound candy boxes tastily in your window. Take fancy colored cheese cloth, covering window boxes and all; puff it up, place a dish of bon bons daintily piled on each box, make a pile of your one-pound candy boxes at the back, bring to a pile in the center, and place a palm or other plant at each rear corner of the window.

The following sign will add to the display:

* * * * * * * * * * * * * * * *
* Smith’s Candies. *
* ’Nuff Sed. *
* * * * * * * * * * * * * * * *

DISPLAY NO. 4.

Cover and drape your entire window in violet colored cheese cloth; pin bunches of cheap cloth or paper violets in various places in the window; fill small fancy baskets with violet ribbon tied on handles, with crystalized violets, violet colored bon bons, violet tipped chocolates, or any candies of violet color.

Sign as follows:

* * * * * * * * * * * * * * * *
* Beautiful Colors *
* in *
* Beautiful Candies. *
* * * * * * * * * * * * * * * *

DISPLAY NO. 5.

Cover and drape your entire window in American Beauty colored cheese cloth. Pin large paper or cloth roses about the window, fill baskets with pink bon bons, tie red ribbon in basket handles, run strings of red roses from center of top of window to each corner; make a large tray of pink candy chips, and set in rear center of window; place palm or plant of some kind at rear corners of window.

Following sign with large bow of red ribbon in the corner:

* * * * * * * * * * * * * * * *
* Fair as a Rose was She, *
* Made happy with a box of *
* Smith’s Candy. *
* * * * * * * * * * * * * * * *

DISPLAY NO. 6.

Fill bottom of window with crushed white stone; make a pile of larger stones in one corner, leaving a space in the center of the pile; line the inside with red colored tinfoil; place a light inside—an electric light with red globe is preferred. Now sprinkle coarse salt over the rock, like snow. Make a log cabin out of stick, which can be easily done, and place in one corner; build a small bench to set in front of cabin, get two or three small toy figures of men, place them about in different places. Make a large pile of Klondike Nuggets (see page 99); have a sign painter paint a curtain to go across the back of the window, representing a field of ice and snow. Place the following sign in the window:

* * * * * * * * * * * * * * * *
* Klondike Nuggets, *
* 25 Cents per Box. *
* The Latest in Candy. *
* * * * * * * * * * * * * * * *

Pack in half-pound boxes.

DISPLAY NO. 7.

Cover bottom of window with pink crepe paper; fill as many half-pound boxes as you can get into the window, arranging them tastily with fig glaces (see page 98). Fill a large platter with fine layer figs and place on each side.

Use the following sign:

* * * * * * * * * * * * * * * *
* Fig Glaces. *
* A Delicious Fruit Goodie— *
* —25c box.— *
* * * * * * * * * * * * * * * *

DISPLAY NO. 8.

Cover bottom of your window with white or cream colored paper, also a board back about six feet high. Now cut some bright red crepe paper in strips about one inch wide; run these strips across bottom, fasten one end, then twist. After you have them twisted enough to look well, fasten the other end. Now run strips from front top of window down to board back, twisting them before you fasten both ends. Now make a fancy design with your red strips on front of board back. Fill entire window with mint drops—white color with red stripes—and display the following sign:

* * * * * * * * * * * * * * * *
* Old-Fashioned *
* Peppermint Kisses. *
* * * * * * * * * * * * * * * *

DISPLAY No. 9.

Have a large pan made—large enough to hold a fifty-pound chunk of ice. Have hole made in one corner and provide a way to run the waste water into some receptacle. Place chunk of ice in pan; dig a hole in center of chunk, fill four glasses with green colored water and set on each corner of chunk of ice, fill hole in center with fresh mint sprigs, run a row of fresh mint around edge of pan.

Place the following sign on the mint:

* * * * * * * * * * * * * * * *
* Try Our Mint Phosphate *
* It’s Delicious. *
* * * * * * * * * * * * * * * *

Make a display of bottled goods around this display. (For making mint phosphate see soda formulas.)

DISPLAY No. 10.

Cover bottom with cloth, paper, or some other material; fill entire window with butter-scotch (see page 78) and pile up well.

* * * * * * * * * * * * * * * *
* Butter-Scotch— *
* Like Mother Used to Make. *
* * * * * * * * * * * * * * * *

Individual display is always a good way to dispose of any particular article you wish to push. An entire window trimmed in caramels, chocolates, hoarhound drops or marshmallows will make them sell.

During the summer, if your windows are not closed, think it is a good idea not to trim them, as the goods get dirty, and covered with flies, giving one the impression that your goods are all like the ones displayed in your windows. Better to keep a few nice plants in your window.

A WORD TO THE EMPLOYER.

When your candymaker has exercised his skill in preparing your confections, see that they are properly cared for after being placed in the store. By the carelessness of inexperienced clerks many candies are ruined and rendered unfit to sell to the better class of trade.

Bon bons should never be stacked high in the show case shortly after being made, because they are soft and will not stand pressure.

Some clerks, in selling chocolates or candies of any kind, handle them as if they were lumps of coal, instead of exercising the greatest care and gentlest touch. Too great attention cannot be paid to this feature of the business. A clerk must learn this, and if after a reasonable time does not, is unfit for the business and should seek some occupation where brains are in less demand.

In piling bon bons on your dishes or trays, place a sheet of heavy wax paper between each layer. This will prevent them from sticking.

HOW TO ARRANGE YOUR SHOP.

Arrange your shop with a view to economy of time. A man working in a poorly arranged shop will walk many extra miles during a day’s work. Place your furnace in a well-lighted place; it will save gas bills and enable you to always see the condition of your batch, providing the draft is not cut off to any extent. Sugar, glucose and water are used in almost all candies, therefore have them side by side; you cannot easily move the sink, so move your sugar, glucose and scales as near it as possible.

Keep a pail of clean water beside your furnace, and when not using your paddle place it in the water; this will prevent the paddle from becoming sticky and collecting filth, which condition it is generally in when not cared for in this manner.

Be sure and have your starch room separate from the rest of your shop, even if you have to make an enclosure in one corner of your kitchen. If so, muslin or some other cheap fabric will answer the purpose. Also leave your candy slab so as to afford ample room on every side of it. Your spinning table should be as long as your room can accommodate, and at least three or three and a half feet wide. Never allow your flavors and colors to become mixed on one shelf. Lumber is cheap, so have lots of shelf room to spare, so when you start after a certain flavor you will not have to overhaul your whole stock of bottles to find it. It might be well to arrange them in alphabetical order. Have a separate shelf for your raw material, such as shelled nuts, chocolate, cocoa butter, paraffin, etc.

In dipping chocolate, provide yourself with oilcloth covered boards of a convenient size, about twelve by eighteen inches, as the oilcloth is superior to wax paper, and cheaper. These boards should be placed, when filled with chocolates, in a rack, which should be located in as cool a place as possible. These boards may be used for bon bons by covering them with wax paper. Nails are cheap, so have a nail for everything that is made to hang up, and see that it hangs there. See that your coal box is as near the furnace as possible. I would suggest that the kindling for tomorrow’s fire be prepared the night before. If possible, have two candy hooks in the shop, as they can be had for a song. Your candy thermometer should be placed in a can of water, which should be directly behind the stove; this will keep the tube free from gummy candy, so that the figures can easily be read, and it will also be more accurate. A small bin, say three by six feet and twelve inches high, will be very useful for mixing your candies in in the fall of the year, and it will cost very little to put it up. Have it placed in one corner of your room when not in use for candy. It can be used to advantage for a great many purposes. Also hang a good, strong dipper over the glucose barrel, for use, and do not get into the filthy habit of taking it out with your hands. By pouring at least two quarts of cold water into the glucose barrel when first opened, the glucose will run out so much easier and will not adhere to the dipper in the least. Also have a good, strong barrel near your furnace, to set your kettle on when stirring your batch; you will avoid an accident, such as tipping while stirring, and also keep your floor in a good, tidy condition.

If I have failed to mention some things in this article, exercise your own good judgment, with the idea of convenience always uppermost in your mind, and time will tell you of your business foresight in a substantial manner.

As this book will fall into the hands of some who have never made candy, I will add the following points:

First. In making taffies, be sure that your slab or marble is always clean and well greased. I would suggest that it be greased with cotton seed oil, or some reliable slab dressing such as you will find mentioned in the rear of this book, as it is far better than lard and never becomes rancid. This of course is known by all candy makers and will be looked at lightly by them, as they know all of these points; but, as I have said before, as this book will fall in the hands of new beginners, I will endeavor to place all the information possible before them so that they will be able to understand just what to do and avoid mistakes from the start.

Second. In cooking hard candies, such as tablets, buttercups, ocean waves, stick candy, or in fact any kind of candy that is cooked over 280° and is to be pulled on the hook or handled, you must use while doing so a pair of buckskin gloves or mittens, as they not only protect the hands but also give the goods a fine gloss.

I will no doubt use a great many plain words in all formulas, but it is for the purpose of making all the points in candy making so plain that a new beginner will have no trouble to understand just what to do, and if he will follow out my instructions, just as I have placed them before him, I am satisfied that he will become proficient in the art of candy making in a short time.

POINTER IN MELTING CHOCOLATE FOR DIPPING.

When you prepare chocolate for dipping, and should you find out that you have no cocoa butter in stock for thinning it, add a little Nucoa butter. It will answer the purpose and is equal to cocoa butter, and also cheaper.

By mixing equal parts of bitter and sweet chocolate you will have a better colored and better eating chocolate than by using only sweet chocolate.

NOTICE.

Whenever you cook a batch of candy that contains cream and is to be pulled upon the hook, see that the batch is one-half glucose and one-half sugar, as cream in a pulled batch has a tendency to grain in a short time. Therefore, remember this and avoid grained batches.

A POINTER ON DIPPING BON BONS.

Don’t allow yourself to get in the habit of pouring water in your dipping cream while dipping bon bons, as ninety-nine out of every hundred do, and still know that it will only add to making the bon bons get dry and hard and spotted much sooner. Always dip as quickly as possible and only melt as much cream at a time as you think you will be able to use. This will avoid your adding water.

HOW TO DIP CHOCOLATES IN HOT WEATHER.

This recipe or pointer is worth twice the price of the book. It will do the work in the hottest weather without fail, and costs about ten or fifteen cents a day to operate it. Get a good cracker box, knock off the top cover, and one side of the box; now take the side piece you have just taken off, put it on again with two small hinges on the bottom part, so that it will open and shut in good shape. Now take the box to a tinsmith and have him make out of galvanized iron a pan four inches deep and just the size of the box, to be slipped in on top where the cover was taken off. Now get a five-cent staple and clasp and screw it on the side of the box, so that when the side is closed up it can be fastened while chocolates are cooling.

HOW TO USE THE BOX.

Now, when you get ready to dip chocolate, put one bucket of ice in the pan, and a cup of salt, and start to work, and every time you get a pan or boardfull done, open the side of the box and slip in the pan of chocolates just dipped; and before you can dip the next pan this one will be cool and dry and ready for the store. Keep the side door always shut while chocolates are in the box, so as to keep the hot air from same. The bottom of the pan will then always be dry and avoid sweating and allowing drops of water to fall upon your goods. This box can be made at a cost of seventy-five cents. Don’t fail to try it.

HOW TO PREPARE CHOCOLATE FOR DIPPING.

In preparing chocolate for dipping, a great deal depends on the grade of chocolate you use. Cheap chocolate is dear at any price as the profits in chocolate goods are as great, if not greater, than many other candies. I would suggest that you use some brand that is reliable. You can find that kind advertised in the rear of this book, as I only advertise those that I know are all right. Any of these, properly handled, will do good work.

First, melt your chocolate over steam; see that it is cut up fine, and while melting always stir it with the hand, instead of a spoon or paddle, as you can always detect just how hot it is. Don’t get the chocolate any more than blood warm, then take it away from the water and let the bulk of the steam escape, and when the water is just nice and warm place the chocolate over it again and it will keep it the same temperature while using it. If using a cheap brand, add a little nucoa butter and stir it in well. After you have taken it out and laid it on the slab or pan, what chocolate you are going to dip with, work it with your hand until it feels quite cool. This will prevent the drops from turning gray; but see that they are cooled off immediately after being dipped. If you use the better grade of chocolate you need not use the nucoa butter, as it contains enough itself, and when properly handled will prove satisfactory.

SPECIAL NOTICE.

You will probably notice that in all my recipes I quote glucose instead of cream of tartar. I do this as this book is intended for a class of candy makers who are just starting and are still young in the business; also for some who have as yet never made candies but are just striving to learn; and as glucose properly handled is equal to if not a great deal better than the cream of tartar, and also more profitable, I prefer to give it in all of my recipes. Of course there must be some common sense and judgment used, and it is policy not to use as much glucose in hot weather as in the severe winter months; therefore you will be able by experience only to master this point.

Use your own judgment, and if you are bright, originate new goods, call them some pretty name, and place them so as to look well in the store. That is half of the battle won towards becoming a successful candy maker. Of course it is necessary to first know the principles of making candy. When you learn that, have confidence in yourself and go ahead, and it won’t be long before you will be able to prepare a great many pretty candies out of a small quantity of raw material.

In looking over this book you will find that we have instructed you to prepare a variety of dainty candies which are made from fondants, nuts, fruits, etc. This is intended for new beginners, also for a few old-time candy makers who have fallen behind in certain goods and always stick to one kind the year round and are too busy to look up new goods or to originate little novelties for the show case.

HOW TO MAKE PLASTER PARIS MOLDS.

Don’t run the plaster paris into starch, as it requires too much work to whittle them in shape. For a smooth mold follow these instructions:

Soak in cold water one-half pound of Jap gelatin for three hours, then put it in the kettle and cook it, stirring all the time until it is dissolved, then pour it in a deep pan and let set. Try it once in a while by sticking your finger in it, and when the impression you make with your finger does not close up at once, then put in one of each kind of molds you wish to get pattern of, and let remain in gelatin until it gets cold and sets. Then pick out the molds and mix whatever plaster paris you wish to use in cold water so that it can be run through a funnel, and run it in the impressions made. When they set you can take a pin, pick them out and refill the impressions a dozen times if you like and your molds will come out nice and smooth. Don’t get the plaster paris too thin when mixing; also use the dentist’s plaster paris, as it is the best for this use and costs very little more than the common.

A very soft center for a hand-made chocolate can be produced by placing eight or ten pounds of bon bon cream in a one-gallon ice cream can, and then surrounding the can with ice, and leave so for a few hours; then as your helper takes out of the can pieces of the cream and rolls them around as you dip them, you will find after they are dipped that in less than ten minutes you have a softer center than you can produce by running cream in starch.

TAFFIES.

Vanilla.

Place in a clean copper kettle

6 pounds sugar,
4 pounds glucose,
2 oz. nucoa butter.
½ pound butter,
Water enough to dissolve batch.

Cook over a brisk fire to 260° by a thermometer, then pour it off on the slab, fold up the edges; when partly cold form in a lump and knead till it becomes firm, then place it on the hook and pull until it becomes good and white; flavor with extract of vanilla while pulling; when through, place it on the slab or table and form it in shape to fit the pans, or cut in bars to suit.

MOLASSES TAFFY.

Same as vanilla, only add 1 quart of good New Orleans molasses and ½ pound of butter; stir good while cooking; finish as all other taffies.

OLD STYLE MOLASSES TAFFY.

1 gallon molasses,
½ pound of butter, nothing more.

Stir and cook to 255°; finish as other taffies.

STRAWBERRY TAFFY.

Proceed as with vanilla, only color a light red when on the slab and flavor strawberry.

ROSE TAFFY.

Same as vanilla, only color light pink on the slab and flavor rose.

CHOCOLATE TAFFY.

Same as vanilla, only when it is poured on the slab knead in ¼ pound of chocolate.

PEPPERMINT TAFFY.

Same as vanilla, but when poured on the slab just before you pull the batch, cut off about two pounds and color it red, then pull the balance and flavor peppermint; when done, form it on the slab in a flat piece say about eight by twelve inches; then take the red piece and make about three or four strips with it, place it on top the length of the white batch, pull it out as long as possible, cut up in lengths of pan and place them in it side by side until pans are full.

SPONGE TAFFY.

5 pounds glucose,
3 pounds sugar,
4 oz. nucoa butter,
5 oz. butter,
½ oz. cocoa butter,
Water enough to dissolve the batch.

Cook to 270° or 280°; pour on slab; while pulling on hook pour on ½ pint of cream, a little at a time until it is all gone, then flavor with vanilla; place on a slab, pull it in strips about four inches wide, cut in bars and wrap. This is a delicious taffy and can be made any flavor.

WINTERGREEN TAFFY.

Same as vanilla, only color very light pink when on the slab and flavor wintergreen while pulling.

LEMON TAFFY.

Same as vanilla, only color yellow while on the slab and flavor with oil of lemon while pulling.

BOSTON CHEWING TAFFY.

10 pounds sugar,
6 pounds glucose,
¼ pound Nucoa butter,
½ pound butter,
1 gallon cream.

Dissolve 6 oz. gelatin in a pint of cream before you start to cook the batch; cook to 252°; pour on slab; when cold pull on hook and place it in a box or pail lined with heavy oiled paper; when cold turn out, tear off the paper, leave in one lump, and break up as you sell it in the store.

FIG TAFFY.

Cut up 5 pounds figs, say about four pieces to each fig, and set them one side; now put in your kettle

4 pounds sugar,
2 pounds glucose,
Water to dissolve same.

Set kettle on fire, cook to 270°; then take out the thermometer and add the figs; stir them in good for about one minute only; pour off quickly on the slab and spread out to about one-half inch in thickness; when cool cut in bars to suit.

PEANUT TAFFY.

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 and let it come to a good, hard boil, then take off the cover and add peanuts to suit, and cook until the peanuts pop and start to smoke and smell good, then pour on a greased slab; spread out smooth with a rolling-pin; just before the batch gets cold cut in bars or in size of the pan you expect to put it in. Bars are the neatest and are the easiest handled when selling.

COCOANUT TAFFY.

4 pounds sugar,
3 pounds glucose.

Place them in a clean copper kettle and add water enough to dissolve the batch; place on the fire and cook to 260°; then take out the thermometer and add 2 or 2½ pounds of sliced cocoanut and stir till the cocoanut gets nice and brown, then pour off quick on the slab and spread it out as thin as you possibly can; when cold break up in pieces or cut in bars about one by four inches.

NEW ENGLAND PEANUT.

Place in a kettle

5 pounds sugar,
2½ pounds glucose,
Water to dissolve same.

Cook to boil and then add 1½ pounds Spanish shelled peanuts, and stir and cook until peanuts are done, then set kettle off on a barrel and add and stir in it ½ teaspoonful of soda. After the soda is well stirred, drop in a little more soda, about ¼ teaspoonful, and stir good. Pour on the slab and spread as thin as possible. When partly cold turn batch over. By adding soda as above your batch will be the same color on both sides, not yellow on one side and brown on the other.

FRUIT BAR.

1 pound English walnuts,
1 pound pecan halves,
1 pound Brazil nuts.
½ pound cherries,
3 slices red pineapple cut up in small pieces.
¼ pound citron cut up in small pieces.
Small handful of wide sliced cocoanut.

Set this one side; now cook

5 pounds sugar,
2 pounds glucose,
Water to dissolve same to 290°.

Set off the fire and stir in all the above nuts and fruits, and finish as with Brazil or Almond Bars. This is a good, rich piece of goods and sells well.

PEANUT SQUARES.

These are for wholesale trade.

Take 5 pounds granulated sugar, 5 pounds glucose, 1 quart water and 8 pounds peanuts; cook to about 280°; then add 8 pounds roasted and shucked peanuts after you take your batch off the fire. Pour on slab; roll out as thin as you desire, then cut into one inch squares.

BUTTER PEANUT.

Place in kettle
6 pounds sugar,
3 pounds glucose,
1 quart water,
5 pounds shucked peanuts.

Cook all to hard crack, about 290°; then set off fire and add ½ pint molasses ½ pound butter and 1 oz. carbonated soda. Pour on slab and cut in small squares.

GOODIES.

Place in kettle

2½ pounds granulated sugar,
1½ pounds glucose,
1 pint water.

Cook to 290°; then add ½ pound butter, 1 oz. salt; then you can add pecans, English walnuts, almonds, pignolias, hickory nuts or black walnuts. Cut in small squares.

SALT WATER TAFFY.

Place in kettle

4 pounds C sugar,
2 pounds glucose,
½ pound butter.

Cook to about 260°; then add tablespoonful of salt and 2 oz, glycerine; pour on slab when cool; pull well on hook; add vanilla flavor when pulling; now pull out in round sticks about the size of stick candy, cut in small pieces with shears, wrap in wax paper.

BUTTER TAFFY.

Place in kettle

4 pounds granulated sugar,
2 pounds glucose.

Cook to 300°; then add 1 pound butter, pour on slab as thin as possible; mark in diamond shape with caramel cutter.

This can be made in chocolate by adding ½ pound bitter chocolate.

BARCELONA TAFFY.

Make the same as Butter Taffy, but before you pour it on slab, add 2 pounds filberts or hazel nuts broken up. Cut into slabs about 12×18.

CHEWING TAFFY.

Place in kettle

4 pounds granulated sugar,
2 pounds glucose,
¼ pound butter,
¼ pound nucoa butter,
1 oz. gelatin, dissolved in hot water first,
Enough sweet cream to dissolve sugar.

Cook to about 260°; then pour on slab; when cool pull on hook and flavor with vanilla. Can be made in chocolate flavor by adding ½ pound bitter chocolate.

ALMOND BAR.

Blanch 5 pounds almonds; set them on side; now put

4 pounds sugar,

3 pounds glucose in a kettle, with water to dissolve same, and cook to 270° or 280°, set off fire and add the almonds; stir them in the batch well; set on the fire just one second so as to warm it on the bottom, and pour it out on the slab between the iron bars; spread out nice and even; when cool cut in bars one by four inches. By blanching the almonds the goods look and sell better. If you prefer to roast the almonds a little, add them when the batch is 270° and stir them in on the fire until they just start to brown, then pour off quick.

BRAZIL BAR.

Place in the kettle

5 pounds sugar,
3 pounds glucose.
Water to dissolve same.

Cook to 270° or 280°; set kettle off on a barrel and add all the Brazil nuts you can possibly stir in; set on the fire just a second so as to warm it up on the bottom, then proceed the same as with almond bar.

You can make pecan, pignolia and filbert nut bars by proceeding the same as with Brazil bar, as all nut bar goods are cooked the same.

PEANUT CRISP.

Put 4 pounds of shelled peanuts in a popcorn popper or a sieve, and roast them nice and brown; pour them in a sieve and break them all up by pressing and rolling them around with your hands until all the husks are off; then blow all the husks off and place the nuts on a table and break up fine with a rolling-pin; now put in a kettle

6 pounds sugar,
2 pounds glucose,
Water to dissolve same, and cook to 290°.

Set off and stir in the nuts, then pour on the slab, spread out as thin as you possibly can and cut with a caramel cutter the size of caramels, or break in pieces to suit.

This is a delicious piece of goods and sells well.

No. 1. COCOANUT KISSES.

Vanilla.

Melt cream fondants as for bon bons, and then stir in all the long strip cocoanut it will stand; then set it off on one corner of your slab; now flavor it with extract of vanilla, then have a glass of water and a teaspoon, and with the spoon dip in and take out just half a spoonful at a time, and with the thumb slip it off on the slab; drop the spoon in the water every third or fourth time that you dip them; they will slip off more readily. Continue this until the batch is finished; let them remain on slab five minutes and they are ready to pick up, put in pans or dishes for the store.

No. 2. COCOANUT KISSES.

Strawberry.

Proceed as with Cocoanut Kisses No. 1, only color a dark pink and flavor strawberry; finish same as No. 1.

No. 3. COCOANUT KISSES.

Chocolate.

Same as No. 1, only flavor with a little dark chocolate, and finish same as No. 1.

No. 1. COCOANUT BARS.

Vanilla.

Grate six fresh cocoanuts; set them one side; now cook

6 pounds sugar, 2 pounds glucose,
Water to dissolve same, cook to 238° or 240°.

Set off on a barrel and flavor vanilla; now add all the cocoanut, and stir it until it just starts to grain; now pour it on a nice clean and dry slab, between the iron bars, and spread it out the height of the bars, say about four inches in length.

No. 2. COCOANUT BARS.

Rose Flavor.

Proceed as with Cocoanut Bars No. 1, only flavor the batch with extract of oil of rose, and color a light pink. Finish same as No. 1.

No. 3. COCOANUT BARS.

Strawberry Flavor.

Same as Cocoanut Bars No. 1, only flavor with strawberry, and color dark red; finish as No. 1.

No. 4. COCOANUT BARS.

Chocolate.

Same as with Cocoanut Bars No. 1, only when taken off the fire add a little dark chocolate and stir until chocolate is thoroughly dissolved; finish same as No. 1.

COCOANUT ROSE.

4 pounds glucose,
2½ pounds sugar,
No water.

Cook to 250° over a slow fire, then pour in all the wide strip cocoanut you can possibly stir in and just as the cocoanut starts to brown pour off on the slab and spread thin; when cold break up in small pieces. Use fresh sliced cocoanut for this.

No. 1. COCOANUT DIAMONDS.

6 pounds glucose,
2 pounds sugar,
Water to dissolve same.

Cook to 242°; set off on a barrel and add all the fine powdered cocoanut you can possibly stir in; flavor vanilla, and pour on a dry, clean slab; roll it out with a rolling-pin the height of the bars; when cold, mark with a caramel cutter, straight one way and on the angle the other; this will allow you then to get them in the shape of a diamond. When they are cut, throw them in a sieve and throw granulated sugar over them, shake the sieve until sugar is out and they are ready for the store.

No. 2. COCOANUT DIAMONDS.

Proceed as with No. 1, and you can color the syrup after it is off the fire any color or flavor you wish. They are made in vanilla, rose, chocolate and strawberry.

HONEYCOMB CANDY.

As this recipe is known by very few candy makers, I am confident that after you have made it you will be well pleased with your purchase of this book. Small batch.

Place in kettle

5 pounds sugar,
2 pounds glucose,
Water to dissolve same.

Cook to 285°; pour it off on the slab; when ready to handle pull it on the hook and flavor and color to suit; when well pulled twist the air out of it and flatten it out in a piece one inch thick and about one foot long, then lay it before the table furnace; now place a piece of iron pipe in the center of the batch and roll the batch round it, close up the left end of the batch, then get your helper at the other end; now place the end of a pair of small bellows and pump air in the pipe, drawing out the pipe slowly at the same time; when the pipe is all out, then place the bellows in the hole where the pipe was and pump easy; pull out the batch quickly to about ten feet, then pull out the bellows and close the end by pressing on it so as to not let the air out of the batch; now bring both ends together and pull it again to ten feet long; now bring both ends together once more, and pull this time the length of your table if possible; let cool quick as possible and break in four-inch lengths.

NOTICE.

Study this recipe good first and you will see that the batch is easily made, and by trying one or two batches you will be able to turn out some nice goods. The size of the pipe should be fifteen inches long and two inches around.

CANDY CHAIN.

For Holiday Trade.

Place in kettle

7 pounds sugar,
3 pounds glucose,
Water to dissolve same.

Cook to 285° and pour on the slab, then pull on the hook and twist out the air; now flatten it out in front of your table furnace in a piece about eight by twelve, and mark a ridge in the center and pour in a little cotton seed oil, then lay in a small handful of starch; now get a ball of string and open it and lay a piece in the center where the oil is and close the batch around it, pull it out nice and round as for stick and then lay the ball of string that is on the left end of the batch in a box and pull it as stick and feed it through a kiss machine. Have the helper keep the batch straight as it comes from the machine, also watch the ball of string so it will not get tangled up while you are pulling out.

After you have made one or two of these batches you can make some very pretty goods, by making same with stripes and clear centers or clear outside and pulled centers. This class of goods can be made only by practice, so don’t get discouraged if your batch is not perfect after the first attempt.

TO PREPARE CREAM FONDANT FOR DIPPING BON BONS.

When the centers are ready to dip, get your bon bon kettles ready and put water in one and place it on the fire, when it starts to boil then put what fondant you want in the other, and put it over the other and heat by the steam or hot water; stir continually and don’t get this too hot, but just so you can handle it nicely; set it off, flavor and color to suit. Dip whatever you have ready, one at a time, lay or drop them on wax paper, let remain for at least a half hour, then they are ready for the store.

No. 1. CREAM FONDANT.

For Outside Dipping for Bon Bons and Wafers.

Place in a kettle 15 pounds of sugar, with water enough to dissolve same; cover kettle and let it come to a boil, then take off the cover and add ½ a teaspoonful of cream of tartar, cook to 228°; then add 1 pound glucose and cook to 238° or 240°; pour off on dampened slab and let remain until cold, then cream it by taking a wooden paddle and working it to and fro until the batch forms into a lump, then cover it with a damp cloth and let it remain for one hour; it is then ready to put into a crock or bucket, and keep covered with a damp cloth at all times, which keeps it in good condition until used.

There are plenty of other recipes for making good fondants, but I think this the best I have ever used, as it retains a gloss that cannot be obtained with other creams.

No. 2. CREAM FONDANT.

For Outside Dipping of Bon Bons and Wafers.

This is also a good, reliable cream. Use 20 pounds sugar and water enough to dissolve the batch and cook it to 238°; pour it on the dampened slab and at once squeeze the juice of 8 lemons over the batch; let it remain until good and cold, then cream it as in the usual way.

No. 3. CREAM FONDANT.

For Outside Bon Bon Dipping.

Twenty pounds sugar and water enough to dissolve same; add ½ teaspoonful cream of tartar, and cook to 238°; sprinkle your slab lightly with water, pour your batch on and let remain until cold, then cream it as in the usual way.

CREAM CENTERS.

For Chocolate Drops and Bon Bons.

First make whatever impression you wish to run, by filling your starch boards and taking a stick that has a straight edge and scraping it from the top to make a level surface, then make your impression with your molds that have been previously stuck on a stick, say 1½ by 18 inches long, and the molds put half an inch apart; when you have all the impressions made then put in your kettle whatever fondant you may want to run and set it over a very slow fire, and stir until it gets just hot enough so as when you put your finger in it feels uncomfortable; set it off at once on a barrel and flavor and color to suit, and with a large funnel and round stick to fit the hole in the funnel and long enough so as you can take hold of the top, fill this funnel with the fondant, and by raising the stick and lowering it quickly, start to fill the impressions in the starch boards; let remain until hard enough, take out, blow the starch off of them and they are ready to dip in chocolate or cream fondant.

This explanation is given for new beginners only. By adding a few drops of acetic acid to the above the centers will remain soft much longer.

CREAM FONDANT.

For Running in Starch for Centers for Bon Bons and Chocolates.

30 pounds sugar,
10 pounds glucose,
Water enough to dissolve the same.

Cook to 238°; pour on a dampened slab, let remain until cold; cream it as No. 1 fondant.

There are many different ways of making cream for fondants. Almost every candy maker has a way of his own; but after trying twenty different ways of making it I find the ones given in this book give better satisfaction than any of the balance I have made or seen made.

NEVER SWEET OR KNEADED CARAMELS.

This is without question one of the best caramels on the market for the money. I believe this alone is worth the price of the book. First, place

6 pounds sugar,
3 pounds glucose,

Water enough to dissolve same, in your kettle, cook it to 238°; pour it off on the damp slab, and start to cream it at once, which will make it a good tough cream; now set it to one side; now place in kettle

8 pounds sugar,
16 pounds glucose,
½ pound nucoa butter,
2 oz. cocoa butter,
½ gallon cream.

Stir and cook to 270°; then add half gallon more cream and cook just to a crack only; set the kettle off and add the 9 pounds of tough cream you made on the start, and stir it in until all is well dissolved, then try it, and if it is a good, firm, hard ball, pour it on the slab; if not, set it on the fire just a minute until it is. Pour it on the slab, let remain five minutes, then fold it all up and cut in three pieces of equal size; in one piece mix in almonds, in the other chocolate, and let the other piece remain as it is; then lay it between the iron bars; with a heavy rolling-pin roll it out the height of all caramels; let it remain until cold, then mark and cut.

No. 1. CARAMELS.

This recipe for caramels will stand up in the hottest weather and is the best one I have ever tried, and it gives satisfaction both to the trade and the proprietor.

CARAMELS.

Vanilla.

Put in clean copper kettle

4 pounds sugar,
3 pounds glucose,
4 oz. nucoa butter,
½ gallon cream.

Stir and cook over a slow fire to a soft ball, or 238°; then add one quart more cream and stir and cook to a good, firm ball, say about 242°; now add the other one quart of cream and stir until you get a good, hard ball; not to a crack, but a good, hard ball; pour on slab between iron bars; when cold, mark and cut.

No. 2. CARAMELS.

Chocolate Flavor.

Proceed same as with vanilla caramel No. 1, only when you add the last quart of cream add also ½ pound dark, bitter chocolate, and finish as with No. 1.

No. 3. CARAMELS.

Maple.

Proceed as with No. 1 vanilla caramels, only use 4 pounds maple sugar instead of the white, and finish as with No. 1 caramel.

No. 4. CARAMELS.

Proceed as with No. 1 vanilla caramels, only when the batch is done set it off and stir in whatever kind of nuts or fruit you may wish before you pour it off. You can use figs or Brazil nuts chopped up fine; or almonds, pecans, cocoanut, in fact anything in the line of nuts or fruit you may have in the shop.

THREE-LAYER CARAMELS.

Make a batch of No. 2 chocolate caramels and pour out on the slab very thin. Now melt 6 pounds of fondant over a slow fire until it gets just hot enough so as you cannot stand to keep your finger in it, then pour it over the chocolate batch and spread it out thin and even; now cook a batch of vanilla caramels and when done pour it over the cream batch nice and even; let remain until cold, then mark and cut. When cutting these caramels you will find the cream will not slide out, as with some caramels made from other recipes.

No. 1. OPERA CREAM.

For Opera Caramels.

Put 20 pounds of sugar in a clean copper kettle and add

1½ gallons cream,
1 teaspoonful cream of tartar.

Cook to 238° or 240°. Pour off on a damp slab and let remain until cool; then with a paddle cream it as other fondants and when done cover up with a damp cloth; let remain for one hour and it is ready for use.

OPERA CARAMELS.

Don’t make only such flavors as vanilla, strawberry and chocolate operas; they are chestnuts and an eyesore to all, and are made by all candy makers, good and bad. First, cut up in small pieces 1 pound cherries, and set them one side; then chop up fine 1 pound pecans and 1 pound English walnuts, and 1 pound pineapple and set them one side; now chop up ¼ pound of pistachio nuts, and set them one side; also ½ pound almonds. You will have now five kinds of operas to start with; now get the covers of eight five-pound candy boxes and cover the bottom of each with wax paper and you will be ready for business. Weigh 2½-pound pieces of opera cream, and work in each piece the nuts or fruit you have just prepared and lay it in the box cover; keep on until all the five kinds are used up. Now fill one with plain opera cream, lightly flavored with vanilla, with some color—a delicate pink—and flavor strawberry, and the other color with chocolate; now you will have eight kinds of operas. Let stand a few hours, turn box cover upside down, tear off the wax paper and mark with a caramel cutter, but don’t cut them up in pieces, only as they are sold; put them in nice clean pans and when the people see eight kinds of operas it will sell them quicker than gazing at those three chestnuts—vanilla, strawberry and chocolate.

CREAM FRUIT BAR.

Place in kettle