Chapter V: Varnish for Confectionery 67 (2)

5 pounds granulated sugar,
1 pound glucose,
1 pint water,

1 ounce Jap gelatin, soaked for 4 hours in cold water.

Cook to 236°; set off of fire, stir in 4 pounds of dipping cream, then add 2 pounds of crystalized cherries and angelique; turn in tin box. When cold cut in squares and crystalize.

DELMONICO SQUARES.

Place in kettle

10 pounds granulated sugar,
1½ pounds glucose,
4 fine grated cocoanuts.

Cook to about 236°; pour on cream slab; when cold, add 1 ounce vanilla extract, and stir until it creams; then place in box, let set a few hours, then cut in squares and crystalize.

PINEAPPLE COCOA BAR.

Place in kettle

7 pounds granulated sugar,
1 pound glucose,
3 sliced and 1 grated cocoanut,
1 can grated pineapple.

Cook to 240°; set off of fire, then add 2 pounds dipping fondant; place on wax paper on slab between bars. When cool it is ready to cut in 5 and 10 cent bars.

VANILLA FUDGES.

Place in kettle

4 pounds granulated sugar,
1 pound glucose,
2 quarts sweet cream.

Cook to about 236°; then set off fire and stir in 2 pounds dipping fondant, flavor with 1 ounce vanilla extract, pour on wax paper on slab, between bars, mark with caramel cutter. When cold cut into squares of four each.

CHOCOLATE FUDGES.

Same as vanilla, only add 1 pound sweet chocolate when you start the batch and stir in ½ pound of bitter chocolate when batch is cooked.

MAPLE FUDGES.

Same as vanilla except use maple sugar instead of granulated sugar, and only ½ pound of glucose.

NUT FUDGES.

Fudges may be made with different kinds of nuts, such as hickory nuts, English walnuts, pecans, almonds, or black walnuts; or crystalized cherries, pineapple and angelique can be chopped up and put into batch after it is cooked.

ABOUT FUDGE.

Fudge originated at Vassar College. The girls would make it in their rooms over their oil stoves in the evening, and gave it the name of “Fudge,” which it retains to the present day. Most any girl graduate can tell you the history of fudge at her school.

MARSHMALLOW CARAMELS.

Place in kettle

3 pounds granulated sugar,
3 pounds glucose,
¼ pound nucoa butter,
2 quarts sweet cream.

Cook to about 260°. Pour on slab when cool, pull well on hook, flavor with vanilla, then place on clean slab and roll out to the thickness of caramels. Cut and wrap in wax paper.

No. 1. RAW CREAM FOR BON BONS AND CHOCOLATES.

Orange Flavor.

Grate the outside of say about four oranges, then squeeze the juice of the oranges in a crock or bowl, and then add the gratings you have just prepared; now add XXXX sugar and stir with the hand until it gets good and thick, so as you can pick it out and form it in small rolls about the size of marbles; finish all and let remain one hour till a crust forms, so that you can handle them; then they are ready to dip in fondant or chocolate. These goods are delicious and are liked by all.

No. 2. RAW CREAM.

Lemon Flavor.

Proceed as with No. 1 raw cream, only use lemon instead of orange.

No. 3. RAW CREAM.

Take jelly, strawberries, grated pineapple, or any kind of fruit or preserves, and add XXXX sugar, and proceed as with No. 1 raw creams, and you will find that you have one of the nicest-eating pieces of candy on the market; the acid contained in the fruits keeps them from drying out, and they remain fresh for a long time.

ITALIAN CHOCOLATE CREAMS.

For Starch.

Dissolve 4 ounces gelatin in one pint hot water. Now place in kettle

4 pounds sugar,
4 pounds glucose,
And your dissolved gelatin.

Cook to 236°; pour on slab. Beat the whites of 6 eggs, and when batch is cool add them to your batch and work it until it creams. Now melt 15 pounds soft fondant in hot water bath or steam kettle. When this is dissolved, add the first batch and 2 ounces vanilla, run in starch, and let stand for twelve hours; then dip in chocolate.

ITALIAN CHOCOLATE CREAMS.

For Hand-Mades.

Place in kettle

25 pounds granulated sugar,
Water enough to dissolve.

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 eggs beaten stiff, and work batch until it is finished. Roll up in small pieces and coat with bitter chocolate immediately.

MOLASSES CHOCOLATE BRITTLE.

Make a batch of molasses taffy and cook it to 290° or 300°; pour it on the slab and pull on hook, then twist all the air out and flatten it out in front of the table furnace and pull it in strips, not too thin, but about as thick as a heavy piece of glass, when all is done; then with your hands break it all up in small pieces; now pour it in a sieve and shake all the loose crumbs out, and it is ready for use.

HOW TO DIP MOLASSES BRITTLE.

Get your chocolate ready for dipping, then pour a good handful of the molasses brittle in a pan and then a handful of chocolate; mix them well, then pick up all you can get in a tablespoon at a time and drop on wax paper; when cold they are ready for use.

These goods are a novelty and sell well.

THREE GRACES.

A Nice Piece of Chocolate Goods.

First roll out by hand from bon bon cream a lot of little balls the size of large filberts, then select a few pounds of large filberts and roast them in a sieve over the fire, and then rub the husks off; now get half a pound of candied cherries. Now, when dipping this piece of goods in chocolate I always dip the cherry first, then the cream ball; set it next to the cherry; then dip the filbert; set it next to the cream filbert. As I dip the filbert I drop a line of chocolate with the thumb across the three pieces; this makes them one.

These goods eat well, as it is a fine combination and nice for topping off a box of candy.

BURNT ALMOND CHOCOLATES.

Hand Made.

Roast and almost burn ½ pound almonds, then grind them up very fine. Now take 5 pounds bon bon cream, knead in the almonds, add XXXX sugar to stiffen the cream, and roll it out in balls the size of marbles; dip in chocolate.

BURNT ALMOND BON BONS.

Proceed as with the above, only dip in fondant, and sprinkle on top of each one a little of the ground almonds.

MOLASSES COCOANUT CREAM ROLLS.

Place in kettle

5 pounds sugar,
1½ pounds glucose,
¼ pound butter,
Water to dissolve same.

Cook it to 238°; pour off on the damp slab, and scatter over it 2 pounds fresh grated cocoanut, then with a paddle cream it at once; now place in kettle

8 pounds sugar,
2 pounds glucose,
Water to dissolve same.
Add 1 pint dark molasses,
½ pound butter.

Stir and cook to about 270°; pour on the slab, then pull on hook and twist the air out; now flatten it out in front of your table furnace and place the cocoanut cream in center of same; now roll the molasses batch around it and close both ends; now get it in shape as for stick and pull it out a little larger than stick candy and cut in about three-inch lengths; place in pans for two hours until the outside jacket grains, then they are ready for the store.

BITTER-SWEET CREAM FOR CHOCOLATE DROPS.

Place 12 pounds sugar in a kettle, with water to dissolve same, then add 1 ounce of acetic acid, and cook to 246°; pour off on damp slab, then pour over the batch 2 ounces of glycerine; now beat the whites of 15 eggs, pour them on the batch, and with the paddle cream it as you would bon bon cream.

HOW TO USE BITTER-SWEET CREAM.

Take whatever amount of the cream you wish to dip and work in fruit or nuts of any kind, then roll it in pieces about the size of a large chocolate drop, let them stand one hour, until a crust forms on them, dip them in chocolate, one-half sweet chocolate and one-half bitter chocolate.

These goods are being run extensively throughout the Eastern States.

WHAT FLAVORS TO MAKE OUT OF BITTER-SWEET CREAM FOR CHOCOLATES.

Pineapple cut up fine.
Cherries cut up fine.
Pecans cut up fine.
Almonds cut up fine.
English walnuts cut up fine.
Brazil nuts cut up fine.
Filberts cut up fine.
Figs cut up fine.
Fresh grated cocoanut cut up fine, and citron.

Don’t flavor these goods only with pure fruit and nuts, as they are then very fine and sell at 60 cents per pound.

BURNT PEANUTS.

Place 6 pounds sugar, and water to dissolve same in a kettle and cook it to about 252°; then pour in about 5 pounds of shelled peanuts and stir them good until the sugar starts to grain, then set off the kettle quickly on the barrel and stir good until all is grained, then pour in a sieve and shake off the sugar; now add to this sugar 1 pound fresh sugar and more water, and cook the same as above, then set the kettle off again and pour in the peanuts and stir and grain it all again; now pour all in a sieve, shake out the sugar, put the sugar with 1 pound more fresh sugar and water in a kettle and color pink and finish as before, and they are ready for the store. Don’t shellac or polish them, as this is done only in wholesale houses.

BURNT ALMONDS.

Proceed as with burnt peanuts, only use almonds instead.

OPERA STICKS.

Place in kettle

5 pounds sugar,
1 pound glucose,
Water to dissolve same.

Cook to 310°; pour off on slab; fold up and cut a small piece off, color it any color to suit, red, pink or orange; now pull and flavor the balance, and twist all the air out of it, then place it in front of the table furnace in a three-cornered piece about a foot long and with the piece you have colored make two or three strips and lay it on each corner of the batch, then pull it in lengths of two or three feet; see that they remain three-cornered, pull them in thickness of large lead pencil and have your helper place one hand on each end and turn the piece in the opposite direction, until it is evenly twisted; when cold cut in length of jar you intend to place them in.

These goods made in assorted colors and flavors look very well and readily bring 40 cents per pound.

A GOOD BROKEN MIXED.

Make a small batch of all the taffies and cook them to about 290° or 300°; then after they are pulled and flavored flatten them out in front of the table furnace and pull them in sticks about one inch wide, and while you are doing this have your helper mark them on an angle of about two inches in length, push them to one side, and when cold they can be easily broken where marked and will be in a diamond shape; then add to this mixture a batch of peanut candy, cut in two-inch squares, then add a batch of cocoanut taffy cut same as peanut; when this is done put 5 pounds sugar and 2 pounds glucose in a kettle, with water to dissolve same, and cook to 290° or 300°; set off and color a light pink and flavor with oil of anise; pour on slab and at once sprinkle strip cocoanut over it; cut in two-inch squares. Now make another batch as above, flavor lemon and color yellow, pour on the slab, sprinkle cocoanut over it and cut same as above. This will make it all look bright, and in all you will have at least eight or ten kinds, which will make a nice mixture.

CREAM PEANUTS.

Vanilla.

Roast 5 pounds Spanish shelled peanuts and fold them in a clean rag to keep warm, then put in a kettle 5 pounds sugar, and water to dissolve same, and cook it to 238°; set it off on a barrel, and flavor it vanilla; now pour the peanuts in a clean dishpan and hold it about a foot high from the fire and have your helper pour a little at a time on the batch, while you keep shaking pan; keep on doing this until all the batch is used up, and if the peanuts are not coated thick enough to suit you, place on three or four more pounds of sugar and cook as before and continue to pour on until they are of a size suitable to your taste.

CREAM PEANUTS.

Strawberry.

Proceed as with cream peanuts, vanilla, only when batch is off, color it light pink and flavor it with strawberry; finish same as vanilla cream peanuts.

CREAM PEANUTS.

Chocolate.

Proceed same as for vanilla cream peanuts, only when batch is off add a little dark chocolate, and stir it in good. Proceed same as vanilla cream peanuts.

In summer crystalize these goods, as it adds to their beauty and keeps them from drying out.

No. 1. CREAM ALMONDS.

Old Style.

Roast 5 pounds almonds and set them to one side; now put 5 pounds sugar, and water to dissolve same, in kettle and cook to 238°; flavor it vanilla after it is set off on the barrel, then pour in one pile on a hot slab the 5 pounds of almonds, and while your helper pours a little of the batch at a time on the nuts, you have half of a pail cover in each hand and keep the nuts stirred up by moving them continually from right to left; continue this until they are coated thick enough to suit. They can be made all flavors.

No. 2. CREAM ALMONDS.

Proceed as with Cream Peanuts, only use almonds instead. These goods should be crystalized, as they dry out very soon if not. They can be made vanilla, strawberry, rose, chocolate and violet flavors.

POP CORN CRISP.

Pop a lot of corn and set one side; now put in kettle

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

Cook to 280° or 290°; then add ¼ pint of dark molasses; stir good half a minute and set kettle off and add ¼ pound of butter and a teaspoonful of fine salt; now pour in all the corn you possibly can get in the kettle and stir it until all is well covered; now set the kettle on the fire, only for half a minute so as to warm the bottom of the kettle; now turn it all out on the slab and spread it out evenly, then with a smooth board press it very light; when cold cut in pieces to fit pans.

MENTHOL, HONEY AND HOREHOUND COUGH DROPS.

Place 20 pounds sugar,
5 pounds glucose and horehound,
Water enough to dissolve same, in kettle.

Cook to 300°; then add 2 pounds honey and stir a minute, pour on slab, then lay a handful of starch in the center of the batch and place on it ½ ounce of menthol and cover it with a little of the starch. Fold up the edges of the batch and knead well; when cool enough to handle, fold it in a roll or flat piece and run it through rollers. The starch gives the drops a gray color and also keeps the flavor from escaping while kneading it.

CREAM PATTIES.

Peppermint.

Melt over steam in your bon bon kettle 5 pounds bon bon fondant, stir all the time, and don’t get it too hot. When it looks as though it is thin enough to run through a funnel, set off and flavor lightly with good oil of peppermint and pour in a funnel; have a round stick about ten inches long and size of the hole in the bottom of funnel, and by raising the stick allow it to drop out on wax paper to about the size of a quarter.

CREAM PATTIES.

Wintergreen.

Proceed as with Peppermint Patties, only flavor with oil of wintergreen and color a delicate pink.

CHOCOLATE PATTIES.

Proceed as with peppermint, only add teaspoonful of dark, bitter chocolate while melting the cream.

PISTACHIO PATTIES.

Proceed as with Peppermint Patties, only flavor with pistachio and stir in while melting cream 2 ounces of pistachio nuts ground up very fine; color a very delicate green.

NUT PATTIES.

Grind 3 pounds almonds, pecans, English walnuts, black walnuts, filberts, or any kind of nuts you may happen to have in the shop, and spread them out thin on the table or slab, and then press them down smooth with a little board or pan; now proceed to dissolve bon bon cream as for Peppermint Patties; when melted don’t flavor, but color to suit yourself. Drop the cream through the funnel on the nuts the size of other patties; when dry turn them over and stack in dishes, nut side up.

These goods are nice looking and sell well.

PEPPERMINT DROPS, OR SQUARES.

Proceed as with lemon drops, only flavor on the hook and pull white with the exception of 2 pounds left on the slab, color this red, and when batch is pulled add the red for stripes; finish same as clove drops or squares.

In cooking hard goods, such as tablets, and you don’t wish to use glucose, use ½ teaspoonful cream of tartar to every six-pound batch.

LEMON SQUARES, OR DROPS.

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

Cook to 300° or 310°; pour on slab; now take a glass and put in a teaspoonful of tartaric acid and pour over it extract of lemon, enough to make a paste; now take this paste and spread it over the batch, and then color the batch a delicate yellow; put on the gloves and knead the batch good until color and acid are well worked in, then roll out thin with rolling-pin and cut with caramel cutter, or if wanted in drops, run batch through lemon drops rollers.

LIME DROPS, OR SQUARES.

Proceed as with lemon drops, only color green and flavor with oil of lime.

CLOVE DROPS, OR SQUARES.

Flavor with oil of cloves. Proceed as with lemon drops, or squares, only cut off 2 pounds of the batch and color it red; lay it on the slab, pull the balance of the batch white, then form it in a roll as for stick candy and use the red for stripes; pull out and cut with buttercup cutter, or run through rollers.

CINNAMON DROPS, OR SQUARES.

Flavor Cinnamon.

Proceed as with lemon drops, only color the batch pink before pulling on hook.

ANISE DROPS, OR SQUARES.

Proceed as with lemon drops, only flavor with oil of anise and color delicate red.

CHOCOLATE FIG CHEW CHEW.

4 pounds sugar,
3 pounds glucose,
¼ pound chocolate,
2 oz. nucoa butter,
Tablespoonful butter,
1 pint cream,
2 pounds figs, chopped fine,
Water to dissolve same.

Place on fire, stir and cook to 250° or 252°; pour on the slab; when cool pull on the hook until batch turns a light brown, then lay it on the slab or table and form it in a round piece eight by twelve, and pull it in strips about one inch wide; cut in pieces about two inches long and then sand them in XXXX sugar.

HOW TO MAKE SUGAR SAND.

Place whatever amount of sugar you wish to color on a dry and clean slab or table; now add a few drops of whatever color you wish to color it, and with both hands rub it together good until all is equally colored, then add a few drops of ammonia and rub it in good, as this will keep the color from fading out. Use candy colors for the above.

HOW TO SAND LEMON HOREHOUND OR ANY KIND OF HARD GOODS FOR SUMMER USE.

Place the kettle, with a few gallons of water in it, on the fire; when it starts to boil place whatever goods you wish to sand in a coarse sieve and shake it over the steam of the kettle, and when they feel damp pour them at once into a pile of granulated sugar, and with the hands mix them up good; put them all in the sieve again and shake all the loose sugar out and they will be ready for use.

No. 1. JOHNNY CAKE.

Pop a lot of corn, and when you have 5 pounds after it is popped place it on the slab and with a caramel cutter cut it up fine; now place on the fire

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

Cook to 270°; then add 1 cup of molasses, ¼ pound butter, and stir until cooked to 280° or 290°; set it off and add tablespoonful of salt and the ground corn, stir all up good until corn is all covered, then place kettle on the fire just half a minute to heat the bottom, and pour all out at once on a greased slab; now flatten it out with the iron bar about one-half inch in thickness, then with your rolling-pin roll it out as even as possible, the thinner the better; when cold break in small pieces.

No. 2. JOHNNY CAKE.

Now make another batch same as No. 1 and omit the molasses, then mix both colors together.

This is new and a good seller wherever I have made it.

THREE-LAYER FRENCH NOUGAT CHOCOLATE.

12 pounds sugar,
8 pounds glucose,
Water to dissolve same.

Cook to 252°; set off on a barrel; now beat the whites of 32 eggs, stir the batch a moment to let out the heat, and then add the eggs. Beat all until stiff, then take out one-third of the batch and put it in a box lined with wafer paper and sprinkle a good handful of almonds on top; now color the balance of the batch a light pink and flavor with strawberry; take out half of it and place it evenly on top of white in box; sprinkle more almonds on top of this; now color the balance with dark chocolate and stir in some more almonds, place it on top of the pink, cover the top with wafer paper, let remain until cold for two hours at least, then it is ready for use; put in the nuts as per recipe and you will see how pretty it looks when cut. This nougat is made and ready to cut in less time than any other nougat on the market.

No. 1. FRENCH NOUGAT.

Vanilla.

A good and cheap recipe.

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

Cook to 252°; set kettle off quick on a barrel and then beat up stiff the whites of 16 eggs; now stir the batch a few minutes to get the heat out and then add the eggs and a little vanilla extract; beat it up until it becomes stiff, then add 1 pound almonds and stir them in good; now line two five-pound boxes with wafer paper and fill them both and place a sheet of wafer paper on the top and smooth it off good; set to one side for two hours and it is ready to cut in bars for the store.

No. 2. FRENCH NOUGAT.

Strawberry.

Proceed as with No. 1 French Nougat; when the batch is taken off color light red, flavor with strawberry.

No. 3. FRENCH NOUGAT.

Chocolate.

Proceed as with No. 1 French Nougat, only add ¼ pounds of dark chocolate when the batch is taken off, and finish same as No. 1.

BOSTON CREAM.

Place in kettle

8 pounds sugar,
4 pounds glucose,
1 gallon cream.

Stir and cook to 240°; set kettle off and add ½ pound glucose and stir batch until it begins to grain, then add 2 pounds shelled pecans or English walnuts, or half and half; pour quick in a box lined with wax paper; let stand until cold, turn it out and cut in slices as it is sold.

You can also make this and flavor strawberry or chocolate. This piece of goods won’t dry out for ten days, and is a good seller.

NUT CAKES, OR WAFERS.

Melt 5 pounds bon bon cream as for patties, and when melted add any kind of nuts you wish; have them well ground and stir them in with the cream; now run it through the funnel the size of a half dollar; drop them on wax paper.

These can be flavored and colored to suit.

COCOANUT CHOCOLATE RUFFS.

These goods look nice and are good eating and top off a box of candy in good shape.

Prepare your chocolate as for dipping; take out a handful and stir in all the long strip cocoanut it will stand, then pick out with the thumb and two fingers pieces about the size of a marble and place them on the wax paper, and when dry they are ready for use.

No. 1. OLD STYLE MOLASSES PEPPERMINTS.

Put in kettle

1 gallon New Orleans molasses,
½ pound good butter.

Cook to 252°; pour off on the slab and when cool enough to handle fold up the edges and form into one lump. Cut off two pounds of the batch and let remain on the slab in a lump; now pull the remainder of the batch on the hook to a nice golden color; flavor with good oil of peppermint while pulling; when done lay it on the spinning table and form it in a nice, round piece, about twelve or fourteen inches long, and then get the two pounds and roll it out and cut in four or five pieces and place it on the large batch about four inches apart and the length of the batch; now make the batch nice and round and pull it out the size of stick candy; cut in half inch lengths and wrap in wax paper in hot weather; in cold weather it is not necessary to wrap them.

No. 1. PLANTATION DROPS.

Make them the same as Molasses Peppermints, only after they are cut lay them in XXXX sugar, and then sift off the sugar and place them in pans for the store.

No. 2. PLANTATION DROPS.

With sugar and glucose instead of all molasses.

4 pounds sugar,
3 pounds glucose,
¼ pound butter,
1 pint New Orleans molasses,
2 oz. nucoa butter,
Water to dissolve same.

Cook to 252°; and finish as Plantation Drops No. 1.

No. 2. MOLASSES PEPPERMINTS.

Same as Plantation Drops No. 1, only do not sand them in XXXX sugar; finish as Molasses Peppermints No. 1.

FRUIT PUDDING.

5 pounds glucose,
3 pounds sugar,
1 pound small seedless raisins,
1 pound package of good mincemeat,
Water enough to dissolve the batch.

Stir and cook to 252°; set off the fire and add 2 pounds of mixed shelled nuts, 1 pound pineapple, cherries and citron, and all the fine powdered cocoanut you can possibly mix in; pour off on the slab and form it in a loaf like bread; now put in clean kettle 3 pounds glucose, 1 pound sugar, a little water, and cook as before to 252°; set off the fire, and add all the cocoanut it will stand; pour on the slab, flatten out thin with rolling-pin and fold it around the loaf you have just made until it is entirely covered; when cold cut in slices like cake.

ICELAND MOSS WAFERS.

5 pounds sugar,
1 pound glucose,
Water to dissolve same.

Cook to 280° or 290°; set off on a barrel and color a light red, and flavor with oil of anise; stir just a second then pour it in a funnel and finish same as Molasses Wafers.

JERSEY LILLIES.

4 pounds glucose,
3 pounds sugar,
2 oz. nucoa butter,
Water to dissolve same.

Cook to 240°; then add 1 pint cream, stir and cook to 250°; pour on greased slab; when cool pull on hook until good and white; flavor while pulling, with vanilla; lay on spinning table and form in round pieces as for stick, and pull out size of stick and cut with shears, one-half inch in length. Now throw them in XXXX sugar, then sift the sugar off and they are ready for use.

These goods chew as nice as a good caramel and are a good seller.

ITALIAN CREAM.

4 pounds of sugar,
1 pound of brown sugar,
1½ pounds glucose,
1 quart of cream or milk,
1 pound cream fondant,
1½ pounds glucose.

Place the sugar, glucose and part of the milk in a copper pan over the fire and stir until it boils, add the rest of the milk, and boil to 236° on thermometer; lift off the fire, let stand a minute, then add the other glucose and the fondant broken up into small pieces. Stir easily until well mixed, then pour out on paper between iron bars half an inch thick. As soon as it has set, mark the top with a knife, glaze over with light glaze, and when cold they can be broken apart. Can be made in chocolate or peach or with nuts or cocoanut.

This recipe is for the wholesale trade, and is a cheap grade of this article.

WALNUT LOAF.

7 pounds sugar,
2 pounds glucose,
Water enough to dissolve the batch.

Cook to 252°; then add quickly 1 pint molasses and stir and cook again to 252°; set off the fire and add ½ teaspoonful soda and 1 pound black walnut meats; stir in kettle until it starts to grain, then pour it in one pile on a warm slab, scrape it all up, form it in the shape of a loaf of bread and keep it in that shape until it sets and gets hard; cut in slices as sold.

This is a good seller and takes wherever I have made it.

BUTTER-SCOTCH WAFERS.

5 pounds sugar,
1 pound glucose,
Water to dissolve same,

Cook to 270°; then add

¼ pound butter,
1 oz. dark molasses.

Stir and cook to 280° or 290°; set off and add teaspoonful of salt; flavor with oil of lemon; pour all in a funnel and drop them the size of a quarter on a greased slab; put in glass jars.

BUTTER-SCOTCH SQUARES.

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

Cook to 280°; then add

¼ pound butter,
Teaspoonful salt.

Stir and cook to 290°; set off and add oil of lemon, and pour between iron bars on greased slab and mark with caramel cutter; when cold break up and put in jars or pans.

STRINGS OF COMFORT, OR STRAWS.

6 pounds sugar,
½ pound glucose,
Water enough to dissolve same.

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 the table in front of table furnace and form it in shape as for stick candy. Take hold of one end and form as a bottle, small at one end; have some one help you and as you pull the batch out long and about the size of straws, have your helper keep them off of each other and move them around until they become cold. After making one or two batches you will be enabled to make these goods uniform and neat; also flavor while pulling, and use gloves, as they retain more of a gloss.

These goods make a fine show and help sell other goods. For a window show they cannot be beaten. Make these goods all colors and flavor them highly, and when cold break up and mix in one pan. They show up well.

SOFT CHEWING BUTTER-SCOTCH.

5 pounds light brown sugar,
2 pounds glucose,
2 oz. nucoa butter,
½ pound butter,
Water to dissolve same.

Cook and stir until batch is 250°; set off and flavor with oil of lemon; pour on greased slab, between iron bars; when cold cut in pieces two by three inches and wrap in wax paper.

This is a good seller if put up in neat packages.

MOLASSES WAFERS.

5 pounds sugar,
1 pound glucose,
Water to dissolve same,
1 pint New Orleans molasses,
¼ pound butter.

Stir and cook to 280° or 290°; pour in funnel and drop size of a quarter, on greased slab; when cold pack in glass jars, or keep in pans in cold weather.

HOREHOUND WAFERS.

Heat 1 quart of water to a good boil, then add 1 ounce of horehound herb and let stand fifteen or twenty minutes, then put 5 pounds sugar and 1 pound glucose in a kettle; now pour the horehound water through a strainer and cook to 280° or 290°; pour in funnel and finish as molasses wafers.

VARNISH FOR CONFECTIONERY.

Put ½ pound or more of gum benzoine in a bottle, pouring in enough fourth-proof alcohol to cover it; let it stand for at least two weeks, shaking it well once or twice a day. You may then pour off gently what you need for immediate use and let the remainder stand, but not long enough to become too thick, otherwise it will appear in streaks on the work when dry. When used it should be of the consistency of thin syrup; if it should be too thick dilute with a little alcohol. This varnish is entirely harmless, and has a fragrance somewhat resembling that of vanilla. It has another good quality—it will keep for years, and grows better with age. It may be used on all kinds of chocolate work and candies, whether pulled or clear, giving them a thin, glossy film which protects them from atmospheric moisture and thus prevents their soon becoming sticky.

VIOLET CREAM MARSHMALLOWS.

6 pounds of best A sugar,
½ pound of glucose,
2 pints of water.

Cook to 238°; flavor floral extract of violet, violet color, 3 pounds of marshmallows. Have a bright copper kettle, and put into it the 6 pounds of best A sugar and ½ pound of glucose; add to this 2 pints of water; then set the kettle on a bright fire and cook to 238°; then pour the batch on a clean slab, allowing it to remain until almost cold; then with a steel paddle work the batch rapidly till it turns and sets in a firm mass; now spread a damp cloth over the mass, leaving it for thirty-five minutes; then knead the cream and put about 3 pounds in a bon bon dipping-pot; now have about 3 pounds of marshmallows cut in half with a pair of shears; now warm the cream in the dipping-pot and flavor with floral extract of violet and color a deep violet color; then dip the pieces of marshmallows in the cream and drop on waxed paper, and continue till you have dipped all the marshmallows; and when they are cold they are ready for use.

CREAM NOUGAT.

This is a delicious confection, if carefully made after the following recipe:

1¼ pounds of glucose,
3¼ pounds of white sugar,
1 pint of water,
Whites of 6 eggs,
1 pound of English walnut meats,
3 pounds of Valencia almonds,
Vanilla flavoring.

Whisk the whites of the eggs in a copper pan till they are light and stiff; then put ¾ of a pound of the sugar in a small pan with ½ pint of water and cook to 250°; pour the hot sugar into the beaten eggs, at the same time beating the eggs to make them mix thoroughly with the sugar; now put the remainder of the sugar into a copper pan together with the glucose and ½ pint of water; cook to 260° and then remove from the fire; stir in the sugar and glucose, and keep stirring until white and creamy; add the eggs, slowly stirring them in, and lastly add the almonds, walnut meats and vanilla flavoring. Now lay nougat wafers in a frame on your marble and pour the nougat out on these, also placing the wafers on the top and a board on top of the wafers. Let the batch lay over night, and in the morning cut it into bars of required size.

CREAM SQUARES.

Put in kettle

8 pounds sugar,
2 pounds glucose,
½ gallon cream,
¼ pound butter.

Stir and cook to 250°; set off and pour in about 2 pounds fresh grated cocoanut, stir until batch just starts to grain, then pour it on the slab, between the iron bars, and let remain until it grains; then melt 4 pounds bon bon cream, same as for bon bons, pour it on the batch, and spread it out evenly over same. When cold mark with caramel cutter and cut into squares.

SALTED ALMONDS.

Heat 2 quarts of water to a boil, then pour 5 pounds almonds in the water; let them remain a few minutes; try them by taking one out, and if the skin or outside slips off pour them out at once in a sieve, then pour cold water over them, and after you have taken off all the skins lay them on a dry towel and let it absorb all the dampness out of them; now put ½ pound of good butter in a clean kettle and set it over a slow fire; when the butter is melted pour in the almonds and stir them until they start to brown, then pour them out in a sieve and sprinkle fine salt over them, then spread them out on a table to cool. Don’t get them too brown when roasting, as they contain a good deal of heat when done and will get too dark and partly burnt by doing so.

SALTED PEANUTS.

Place 1 pound of butter in a clean copper kettle over a slow fire; when the butter is dissolved add 12 pounds Spanish shelled peanuts, and stir them good until the peanuts get through popping and begin to smoke and get nice and brown, then at once pour them out into a large sieve and let the extra butter drop through; then pour them on the slab or table and pour 1 pound fine salt over them, and mix them up and then spread them out to cool.

If the above are roasted nicely you can work up a large trade on them, as I have made and sold one hundred pounds per week in different places where I have made them.

SALTED PECANS.

Melt ½ pound of butter in a clean copper kettle over a slow fire, then pour in 5 pounds of pecans and stir good only one minute; then pour them out quickly and finish same as Salted Almonds. Don’t let them roast too long, as they turn black and are unfit to eat if they are allowed to roast too much.

HOREHOUND ROLLS.

This piece of goods, when nicely made and put up in ten-cent rolls, can be made a leader of in cold weather, as the public at large have great confidence in the merits of horehound. Make a batch of horehound candy as per recipe given in another part of this book, and after it has been poured on slab divide it in two pieces; one piece pull on the hook until it turns light brown color, then form it in a round piece; now knead the other half, flatten it out around the pulled piece, place it in front of the table furnace and pull it out in round sticks the thickness of a broom handle; cut off in about eight-inch lengths.

These goods show up well when cut, and it is policy to flavor them highly with horehound—make them double strength. Don’t wrap them, but stack them up nicely in dishes or pans. Place a neat card upon them stating “extra strong horehound rolls,” and it will add to their sale.

GINGER BON BONS.

Proceed the same as with Ginger Chocolate, only when rolling them out don’t flatten them; color dipping cream a delicate yellow and dip them and place on top of each one when dipped a little thin strip of angelica.

JAP CHOCOLATES.

Make a batch of cocoanut Jap and pour it out on the slab and roll it out in little oblong pieces, size of a pecan, and dip in chocolate, and have helper sprinkle a little fine cocoanut on each piece as you dip them.

FLAX SEED DROPS.

Place in kettle

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

Cook to 280°; then pour in a small handful of flax seed and stir just a moment, then pour on slab, color a delicate yellow and knead it good, then form in shape as for stick candy, and then flatten it out and run through lemon-drop rollers.

These goods look well, as the flax seed show up all through the drops.

HOREHOUND FLAX SEED SQUARES.

Make a batch of horehound candy as per horehound recipe, and just before you pour out on slab, add the flax seed, then pour on slab and cut as horehound squares.

NOUGAT SPONGE CHOCOLATE.

Place in kettle

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

Add 2 oz. nucoa butter.

Cook to hard ball, as for caramels, then add 1 quart cream, and stir and cook again to hard ball; pour on slab, fold up edges; when cool pull on hook, then lay it on the slab and chop up in coarse pieces 2 pounds of almonds and knead them into the batch; now flatten out the batch between the iron bars and with rolling-pin flatten out nicely the thickness of caramels; when cold cut in pieces one-fourth of an inch wide and one and one-half inches long, and dip in chocolate.

The same batch with ground roasted peanuts in is fine and sells well, and is called Peanut Nougat.

FRUIT JELLY CHOCOLATES.

Place 6 pounds of apricot pulp in kettle and the same weight of sugar, and cook and stir until batch gets thick and drops off the paddle in heavy drops; then set off on barrel and add ¼ ounce of powdered citric acid and 2 ounces dissolved gelatin; then add 2 pounds roasted almonds chopped fine; pour all in taffy pans lined with manilla paper, then sift XXXX sugar over them and let them set for eight or ten hours, then turn them out; take paper off and cut in pieces to suit, and dip in chocolate.

SULPHUR DROPS.

Place in kettle

6 pounds sugar,
¼ pound butter,
1 pound glucose,
Water to dissolve same.

Cook to 270°; then add 1 ounce of the best sulphur and flavor with extract of lemon; pour on slab and knead it well, then form it in shape and run it through lemon-drop rollers.

CREAM MINTS.

Place in kettle

8 pounds sugar,
1½ pounds glucose,
Water to dissolve same.

Cook to 264°; pour on slab, then pour over the batch ¼ pound XXXX sugar, knead up well, and pull on hook; flavor while pulling with oil of peppermint; when well pulled place on spinning table, form as for stick candy, and pull out as stick, and cut with shears in small pieces size of a pecan; lay them in XXXX sugar; sift off the sugar and place in pans.

These goods will grain and become soft and creamy.

CLOVE SQUARES.

Place in kettle

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

Cook to 270° or 280°; and stir in a few drops of burnt sugar, flavor with clove, and pour on slab; fold up the edges and knead the batch good until it turns a nice brown color, then as quickly as possible roll out thin and mark both ways with a caramel cutter; when cold break apart.

YANKEE HONEY CARAMELS.

Place in kettle

4 pounds sugar,
4 pounds glucose,
½ gallon cream,
1 oz. cocoa butter,
2 oz. nucoa butter,
1 pint strained honey.

Cook to a good, hard ball, not a crack; pour on slab; cool quick by moving it in cold place on slab, then pull on hook until quite spongy; when done flatten it out on slab the thickness of caramels; when cold mark and finish as other caramels.

YANKEE NUT CARAMELS.

Proceed as with above, and when done pulling add 2 pounds nuts—knead in any kind of nuts you wish—and roll between iron bars, thickness of caramels.

CREAM FIGLETS.

Grind 5 pounds of figs and knead into it 2 pounds No. 1 dipping cream; use XXXX sugar and get to a stiff paste; then with the rolling-pin flatten it out the thickness of mint lozenges, and with a one-half-inch round tin lozenge cutter cut them out and throw them in XXXX sugar; when done sift off the sugar and stack them in dishes for the show case.

Grind dates, after removing the seeds, and proceed as with Cream Figlets, and finish the same.

They are good eaters and sell well.

They can both be dipped in chocolate or dipping cream. They also make a nice piece of goods in either one.

CHOCOLATE LAYER NOUGAT.

Make a batch of Vanilla Nougat, and as you place it in the box, when finished, put in at first nougat enough to extend one inch in height, then cover it with a wafer sheet, then spread over this dark melted chocolate, and place another sheet of wafer paper over this; now pour the balance of nougat on top and then another sheet of wafer paper.

When this nougat is cut the center shows up good and is a nice piece of eating.

You can also, if you wish, make a pink or any other color of nougat and place the chocolate in the same way. I usually run four or five kinds of nougat in the above style, as it sets off the show case to good advantage.

In dipping bon bons, chop up fine any kind of nuts and flatten them out evenly on the table, and as you dip a bon bon, drop it on the nuts; when dry stack them, with nut side up.

These goods look well. You can also color fine cocoanut pink, yellow or violet, in fact any color to suit you, and drop bon bons as above. They also look well.

To color cocoanut do so the same way as you would color sugar or sugar sand, only omit the ammonia.

CREAM RAISINS.

Open very large raisins, take out the seeds and stuff them with dipping cream, then crystalize them. They look well and are nice to top off a box of candy with. Color some of the dipping cream violet, pink, yellow, and leave some white. I always make them in assorted colors, as they look better and sell better.

BUTTER-SCOTCH CHOCOLATES.

Make a batch of butter-scotch patties; run them small—a little larger than a nickel—then dip them in chocolate.

They are leaders wherever they are made.

You can also dip the above in dipping cream; they make a nice piece of goods. In my mind, anything that tastes well in our line sells well, no matter if anyone else ever made the same piece of goods before or not.

CHOCOLATE-DIPPED CARAMELS.

It is not necessary to make chocolate caramels for dipping in chocolate, as it is only a waste of chocolate. Make a plain vanilla caramel, and when they are coated the coating itself will be all the chocolate flavor needed.

CARAMEL CREAMS.

Make a nice caramel and cook it a little lower than for a stand up caramel, and when cold cut in size of caramels, and then cut them in two again and dip in dipping cream. They make a nice center if cut in two and not cooked too high.

COCOA DATE CHOCOLATES.

Open any amount of dates and take out the seeds, and then place in them fresh grated cocoanut; close them up, and when ready dip in chocolate.

These goods are good eaters and sell well.

GINGER CHOCOLATES.

Cut up in fine pieces ½ pound of ginger and knead it in 6 pounds of No. 1 dipping cream to a stiff paste, then roll them out in little balls, and then flatten them out with the forefinger; when done dip in chocolate.

OPERA CREAM DATES.

Open 5 pounds dates and remove the seeds; now make a small batch of Opera Cream as per recipe for same, knead it well, flavor slightly with vanilla, roll in small pieces, and fill dates and finish as ordinary cream dates.

These goods must be made in small batches in hot weather, as Opera Cream soon sours. You will find these goods much richer than the ordinary cream dates.

SPICED BON BONS.

Try these, as they are extra fine and cannot be duplicated by others unless you give up the recipe.

Take two five-cent packages of New England mince meat and 5 pounds of No. 1 dipping cream and knead them together, adding XXXX sugar until you get it to a stiff paste, then roll out in little balls size of a marble, and dip them in No. 1 dipping cream.

SPICED CHOCOLATES.

Proceed as with spiced bon bons, dip them in dark chocolate and place a pecan half on top of each.

When dipped this is a beautiful piece of goods and sells well wherever I have made it.

GINGER SQUARES.

Make same as Clove Squares, only flavor with ginger, and when on slab color a delicate yellow, and finish as Clove Squares.

CHOCOLATE BOSTON CHIPS.

Put in kettle

6 pounds sugar,
1 pound glucose,
Water to dissolve same.

Now get 1 pound of dark chocolate and melt it in front of table furnace by placing it in an empty marshmallow box; when melted add XXXX sugar and stir or knead it till quite a thick paste; now set to one side and cook the above batch that you first prepared to 310°; pour off on slab, prepare it for the hook and pull, then twist out the air and form it in a flat piece on spinning table and lay the chocolate paste in center and fold up quick, then flatten it out and see that the left end is closed; now pull out one inch wide and thin as possible, and have your helper crimp them, or leave them straight, or in curls, just as you prefer.

COCOANUT CREAM CARAMELS.

Place in kettle

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

Cook to 236°; set off on barrel and stir in all the fine powdered cocoanut it will stand, then pour it on slab over heavy oiled paper, and spread it out to about one-half inch in thickness; place iron bars around it, then melt 8 pounds of fondant, not too hot, and spread one-half of it over the top of the batch; let set a moment, then turn over the whole batch carefully and take off the paper, then place iron bars around again and spread the balance as before; when cold cut in small squares. Now cook 10 pounds of sugar, and water to dissolve same, to 238°; set off and with the paddle stir it just so as to partly grain it, then dip the squares in this one at a time and lay them in a wire screen or coarse sieve; when dry they are ready for the store.

HONEY CHOCOLATES.

Place in kettle

10 pounds sugar,
7 pounds honey,
Water to dissolve same.

Cook to 244°; pour on a dampened slab, and when nearly cold pour on the batch 2 pounds of ground pecans and cream in the usual way; now melt the cream and add one-half glass of simple syrup and flavor with extract of vanilla, and then run them in starch in prints in the shape of patties; when cold dip them in dark coating of chocolate.

MARSHMALLOW FIGLETS.

Grind 5 pounds of figs, then take 2 pounds of marshmallows and mash them up by tearing them apart, and knead them into the figs; add XXXX sugar, and then pick them out and stack roll them up in balls size of a marble; and then as you set them down press them flat with your forefinger. When all is done lay them in XXXX sugar, and then pick them out and stack them nicely in glass dish for show case.

These goods, cheap as they are to make, readily sell at forty cents per pound, and are liked by all.

PLUM CHOCOLATES.

Take the stones out of two dozen good and ripe plums, and lay them in a fine sieve and squeeze them through; now place the pulp in the kettle and add 7 pounds of sugar and 1 pint of water; cook to 240° and add quickly 2½ ounces of dissolved gelatin and stir and cook to 248° or 250°; set off on barrel and run the batch into starch prints, oval shape; when they set and are ready, dip in chocolate.

In winter when there are no plums, you can use any kind of can preserves if you are unable to obtain plums.

CHOCOLATE FIGLETS.