,,frye',s ,,practical ,,candy ,,maker ,,comprising ,,practical ,,receipts ,,for ,,the ,,manufacture ,,of ,fine ,hand-,made ,candies1 ,,especially ,,adapted ,,for ,,fine ,,retail ,,trade4 ,,by ,g4 ,v4 ,,frye1 ,,practical ,,candy ,,maker1 ,,chicago1 ,,ill4 ,entered according to ,act of ,congress in the year #ahhd1 by ,g4 ,v4 ,,frye1 in the ,office of the ,librarian of ,congress1 at ,washington4 ,rights of ,translation reserved4 ,,copy-,,right ,,secured4 ,i authorize any lawyer1 or other person1 in the ,united ,states1 to notify me should any one attempt to reprint the foregoing receipts4 ,i will pay them1 and all infringments will be prosecuted to the full extent of the law4 ,g4 ,v4 ,,frye ,,press ,,of ,e4 ,j4 ,,decker1 ,,chicago4 ,,preface4 ,it is not my intention in presenting this volume to the trade to write a long1 dry dissertation on ,confectionery1 but to give plain practical receipts for the manufacture of fine ,hand-made ,counter ,goods1 and as ,i make no pretensions to literary merit1 ,i hope to disarm criticism4 ,the work is the fruit of years of personal experience in the manufacture of fine candies1 and though containing much1 it does not pretend to teach all that a candy-maker should know2 that must be learned by years of practice4 ,although not perfect1 confectioners will find this little volume a useful one1 if not invaluable4 ,its utility even to those who are skilled in the art of candy making appears to the writer to be great4 ,but it is more especially designed for confectioners whose business does not justify their securing the services of skilled workmen4 ,many confectioners would be glad to exhibit to their customers a fine display of choice hand-made candies1 knowing that by so doing they would soon increase their trade1 but the wages of a good workman1 in this line1 are high1 and he can not afford to keep one4 ,the prices asked for the goods1 by those that will wholesale them1 make them too expensive to be practical1 and at the same time the goods do not ship in good order1 even if he had a favorable opportunity of buying them1 so he is obliged to handle a line of cheap goods1 which seldom give any satisfaction1 or at least1 do not create a desire for candies from his place2 hence1 his trade1 or what should be his trade1 is swallowed up by those whose goods are fresh and tempting4 ,to such1 the importance of this little volume1 ready at call1 to assist the confectioner in making a fine line of counter goods1 is too plain to require discussion4 ,in conclusion1 ,i earnestly hope these practical receipts will be an acceptable offering to a very large number of confectioners1 whose prosperity ,i would promote4 ,to them it is commended with the respects of the author4 ,g4 ,v4 ,,frye4 ,,contents4 ,,sugar4 ,,page ,how to ,select1 #i ,facts for the ,workman1 #i-aj ,degrees of ,boiling1 either with ,thermometer1 ,saccharometer1 or ,water ,cook1 #aa-ac ,,colors4 ,kinds to ,use1 and ,how to ,make1 #ad-af ,,stick ,,candy4 ,peppermint1 #ag ,lemon1 #ai ,wintergreen1 #ai ,cinnamon1 #ai ,sassafras1 #ai ,cloves1 #ai ,,fruit ,,rock4 ,strawberry1 #bj-ba ,lemon ,slices1 #bb ,checkerboard1 #bb-bc ,lettered ,candy1 #bc ,,cough1 ,,and ,,other ,,drops4 ,lemon1 or ,sour1 #bd ,mint1 ,new and ,old ,style1 #bd-be ,malt1 #be ,lime ,juice1 #be ,wild ,cherry1 #bf ,hoarhound1 #bf ,boneset1 #bg ,iceland ,moss1 #bg ,flaxseed1 #bg ,eng4 ,barley ,sugar1 #bg ,tar1 #bh ,fruit1 ,in ,five ,flavors1 #bh-bi ,,taffies4 ,vanilla1 #cj ,pine ,apple1 #cj ,lemon1 #ca ,chocolate1 #ca ,cocoanut1 #ca ,molasses1 ,old and ,new ,style1 #ca-cb ,,taffies1 7,,extra ,,fine74 ,hickory ,nut1 #cc ,walnut1 #cc ,cocoanut1 #cc ,brazil1 #cd ,,bar ,,candies4 ,brown ,almond1 #ce ,blanched ,almond1 #ce ,peanut1 #cf ,sliced ,cocoanut1 #cf ,brazil1 #cf ,english ,walnut1 #cf ,fruit1 #cf ,molasses ,sliced ,cocoanut1 #cg ,black ,walnut1 #cg-ch ,,caramels4 ,vanilla1 ,no4 #a1 #ci ,no4 #b1 #dj ,maple1 #dj ,strawberry1 #dj ,cocoanut1 #dj ,honey1 #da ,pulled1 #da ,chocolate1 ,plain1 #da ,chocolate1 ,cream1 #db ,vanilla1 ,opera1 #db ,maple1 ,opera1 #dc ,chocolate1 #dc ,nut1 #dc ,,butter ,,cups4 ,butter1 #dd ,hickory ,nut1 #dd-de ,nectar1 #df ,walnut1 #df ,cocoanut1 #df ,chocolate1 #df ,lemon1 or ,sour1 #dg ,fruit1 #dg ,,cocoanut ,,goods4 ,cocoanut ,bar1 ,white1 #dh ,red1 #dh ,yellow1 #dh ,vanilla ,cocoanut ,paste1 #di ,strawberry #di ,maple #di ,chocolate #di ,white ,cocoanut ,cakes1 #di ,molasses #ej ,cocoanut ,potatoes1 #ej ,biscuits1 #ea ,jap1 #ea ,molasses ,cocoanut ,jap1 #eb ,spanish ,cocoanut ,kisses1 #eb ,,almond ,,goods4 ,almond ,paste1 #ec ,gems1 #ec ,cream ,almonds1 #ed ,burnt #ee ,salted #ef ,almond ,nougat1 #ef-eg ,,miscellaneous ,,goods4 ,fruit ,cake1 #eh ,nut #eh ,cream ,peppermints1 #eh ,wintergreens1 #ei ,small ,mint ,drops1 #ei ,molasses ,mint ,drops1 #ei ,mint ,cakes1 #fj ,kisses1 #fj ,lemon ,cakes1 #fj ,boston ,chips1 #fj ,flake ,candies1 #fa ,strings of ,comfort1 #fa ,pan ,creams1 #fb ,butter ,scotch1 #fb ,maple ,cream for ,counter1 #fb ,cream ,bars1 or ,baby ,cream1 #fc ,fig ,bar1 #fd ,fig ,paste1 #fd ,jelly ,gum ,drops1 ,lemon1 #fe ,rose1 #fe ,a4 ,b4 ,gum ,drops1 ,old ,style1 #fe ,cordial ,drops1 #ff ,marshmallow ,drops1 #ff ,glace ,nuts and ,fruits1 #fg-fh ,,cream ,,goods4 ,cream1 or ,fondant1 #fi ,fondant for ,dipping1 #fi ,how to ,flavor and ,color ,cream1 #gj ,syrup for ,crystallizing1 #gj ,casting ,in ,starch1 #ga ,maple ,fondant1 #gb ,dipped ,bonbons1 #gb ,cordials ,dipped1 #gc ,dipped ,maple ,bonbons1 #gc ,chocolate ,bonbons1 #gd ,conserve #gd ,dipped ,jelly ,gums1 #ge ,cocoanut ,marshmallow ,bonbons1 #ge ,fruit ,icings1 #gf ,almond ,icings1 #gf ,hickory ,nut ,icings1 #gg ,fruit ,nougat1 #gg ,cream ,walnuts1 #gh ,dates1 #gh ,cherries and ,raisins1 #gi ,cream ,bonbons1 #gi ,jelly ,cream ,bonbons1 #gi ,conserve ,bonbons1 #hj ,icings1 #hj ,log ,icings1 #ha ,acorn ,bonbons1 #hb ,fig ,creams1 #hb ,jelly ,rolls1 #hc ,almond ,confits1 #hc ,crab ,apples1 #hc ,pine ,apple ,creams1 #hd ,,chocolate ,,work4 ,how to make ,chocolate ,cream ,drops1 #he ,to make ,sweet ,chocolate from ,plain1 #hf ,pralines or ,fancy ,chocolates1 #hg ,varnish for ,chocolate ,work1 #hh ,apple ,jelly1 #hh ,apricot #hi ,preserving ,fruits1 #hi ,glazed ,fruits1 #ij ,brandied ,cherries1 #ij ,,syrups ,,for ,,the ,,soda ,,water ,,fountain4 ,simple ,syrup1 #ia ,vanilla1 #ib ,chocolate1 #ib ,coffee1 #ic ,lemon1 #ic ,orange1 #id ,strawberry1 #id ,raspberry1 #id ,blackberry1 #id ,pine ,apple1 #id ,cherry1 #id ,peach and ,apricot1 #id ,nectar1 #ie ,catawba1 #ie ,orgeat1 or ,almond1 #ie ,ginger1 #if ,cream1 #if ,sherbert1 #if ,sarsaparilla1 #if ,cayenne1 #if ,cinnamon1 #if ,maple1 #if ,,sugar4 ,in selecting ,sugar the confectioner must bear in mind that it is the foundation of all confectionery1 and he can not expect to manufacture first-class goods except from first-class material2 hence1 select only ,sugar that is perfectly dry and of uniform quality1 and in white1 hard1 sparkling crystals2 only such ,sugar will give satisfaction4 ,in addition to selecting ,sugar1 particular attention must be paid to the changes that ,sugar undergoes in passing from one degree to another while cooking1 and also its action when united with such ingredients as cream of tartar1 glucose1 molasses1 nuts1 fruits1 etc4 ,this must be done if one expects to be a proficient workman in the art of making fine candies4 ,,facts ,,for ,,the ,,workman4 ,to have the following receipts produce the results desired certain conditions are imposed on the workman4 ,in the first place1 the best of ,confectioner's ,sugar must be used4 ,second1 one quart of water to each six pounds of sugar1 unless more than eighteen pounds is used1 in which case1 add only one pint of water to each additional six pounds4 ,third1 the amount of cream of tartar or glucose mentioned in each receipt4 ,fourth1 that all goods are to be cooked over a rapid fire unless otherwise ordered4 ,to show the importance of this ,i will illustrate3 ,in several places ,i have said cook the sugar until it begins to turn yellow or about #ccj deg4 by the thermometer4 ,now1 if the best sugar1 right amount of cream of tartar and water1 and the batch is boiled over a rapid fire1 it will not vary but a degree or so from turning at #ccj deg41 but if a lower grade of sugar is used1 more cream of tartar1 more water1 and the batch is boiled over a slow fire1 the sugar will turn probably before the batch reaches #cjj deg41 and the goods when made would soon become sticky and unfit for the counter4 ,there are often times when a poorer grade of sugar must be worked and there is no reason why poor goods should be made from it1 but good judgment is necessary4 ,if the sugar is damp1 use only water enough to dissolve it1 use less cream of tartar and cook over a very rapid fire2 yet1 such sugar can not be used for first-class goods1 and should not be used at all unless the best can not be procured4 ,in flavoring candies never use ether flavors1 only pure fruit extracts and oils4 ,put all hard sugar goods1 as soon as made1 into air tight tin boxes1 so they are not exposed to the atmosphere until needed for the counter4 ,in coloring the cheaper grades of hard candies1 always make decided colors1 but in the finer hard goods and cream work make only delicate shades4 ,always dissolve cream of tartar in a small quantity of water before adding it to the batch4 ,,degrees ,,of ,,boiling ,,sugar4 ,,thread4 ,the first degree found in boiling ,sugar is called the ,thread4 ,the manner of ascertaining this is3 having placed the batch on the furnace1 which for example we will call six pounds of sugar and one quart of water1 stir with a wooden spatula or skimming ladle until dissolved1 having boiled a short time1 raise the skimmer from the batch1 pass the fore finger of the left hand across it1 retaining on the end of the finger some of the syrup2 now place the end of the finger on the thumb1 and separate them1 if a thread is formed between them1 which breaks and settles on the thumb1 the degree is reached4 ,by the thermometer this degree is #bbj1 by saccharometer #cc deg4 ,,pearl4 ,the next degree is the ,pearl1 and is indicated by trying as before1 and if able to separate finger and thumb to fullest extent1 the degree is reached4 ,the thermometer will show at this degree1 #bbf deg41 saccharometer1 #cg deg4 ,,blow4 ,continue the boiling1 and raising the skimmer1 blow through it1 if small air bubbles appear on opposite side1 the blow is reached1 and the thermometer will show #bcj deg41 saccharometer1 #dj deg4 ,,feather4 ,proceed with the boiling a few minutes1 raise the skimmer and blow through it as before1 if a greater number of air bubbles appear the degree is reached4 ,the thermometer will indicate #bcf deg41 saccharometer1 #db deg4 ,,soft ,,ball4 ,the next degree is the ,soft ,ball1 and is determined in the following manner3 ,place a measure of cold water near the furnace1 and after inserting the right hand in the water reach in the batch with two fore fingers and bring out a small portion of syrup1 immediately putting your hand back in the water1 and if you can work the syrup into a soft ball in the water it has reached that degree4 ,the thermometer showing #bdj deg41 saccharometer1 #dd deg4 ,,hard ,,ball4 ,in a short time try as before1 and if you can form the syrup into a hard ball that will stick to the teeth1 when bitten1 the degree is reached4 ,the thermometer showing #bdh deg41 the saccharometer after this degree ceases to indicate correctly4 ,,soft ,,crack4 ,the next degree reached1 after continuing the boiling for a short time1 is the ,soft ,crack4 ,try in the water1 as before1 and if the syrup cracks when pressed by the finger and thumb1 but on holding a moment1 forms into a hard ball again1 it is the degree sought4 ,the thermometer shows this degree to be #beb deg4 ,,crack4 ,test as before1 and if the syrup cracks easily and will not form a ball1 it has reached the crack4 ,the thermometer marks this degree #bfj4 ,,hard ,,crack4 ,the next degree we use1 is when after being tested as before1 it cracks like egg shells1 and will eat up readily4 ,the thermometer shows at this degree #bij deg4 ,the degrees higher than the ,hard ,crack or #bij deg4 are used only for such goods as machine drops1 stick candies1 etc41 and will be explained as we proceed4 ,,colors4 ,in choosing ,colors for candy1 certain qualifications are necessary4 ,first1 they must not fade or change when exposed to the light4 ,second1 they must not be easily affected by acids or alkalies2 hence1 it has been difficult to produce colors that are reasonably permanent and at the same time harmless4 ,yet the following will be found as near perfect as any yet produced4 ,,red1 ,,cochineal ,,color4 ,put on the fire1 in a copper basin1 two quarts of water2 when it comes to a boil1 add one fourth of a pound powdered ,alum2 then the same amount of powdered ,cochineal2 next1 the same quantity of ,salts of ,tartar2 let it boil a minute1 stirring all the time1 then set off the fire1 and stir in six ounces ,cream of ,tartar2 place again on the fire1 and boil about five minutes2 then strain through a fine sieve2 when cool enough1 put into a glass jar4 ,do not cover it1 as it keeps much better when open to the air4 ,,carmine4 ,take a three or four ounce bottle1 fill half full of best ,no4 #dj ,carmine1 and add ,ammonia sufficient to fill the bottle2 shake well1 and it is ready for use4 ,,yellow1 ,,saffron ,,color4 ,put into a basin one pint of water1 add to it two ounces of ,spanish ,saffron1 twelve ounces of ,sugar1 and one ounce of powdered ,alum1 boil these together for eight or ten minutes1 then strain through a damp flannel bag2 when cold add to it one gill of ,spirits of ,wine1 and bottle for use4 ,,another ,,yellow4 ,this is made in the same way as the above1 except use ,fustic1 instead of ,saffron1 and one quart of water2 it comes cheaper1 but when used with powdered sugar often turns brown1 as much of the powdered sugar contains traces of iron1 being ground in iron mills2 but used with other goods it produces a bright yellow4 ,,orange4 ,this is made by adding red color to the yellow1 and is done1 as you need it1 by simply coloring1 whatever you want orange1 a bright yellow1 then add to it a few drops of red4 ,,green4 ,take one peck of fresh ,spinach1 rub it to a pulp in a mortar1 squeeze from it all juice possible1 and put it in a basin on the fire1 and it will soon curdle1 as milk does when sour2 immediately set off and strain through a fine sieve2 take the curd and add to it its bulk in powdered ,sugar1 a few drops of ,spirits of ,wine1 and what powdered ,alum you can hold on the point of a pen knife2 bottle for use4 ,another nice green can be made by adding to the second formula given for making yellow1 a sufficient quantity of ,indigo to make it the shade desired4 ,,blue4 ,powder one-half ounce of ,indigo1 add to it enough ,simple ,syrup to make it the consistency of cream1 and one-half ounce ,spirits of ,wine4 ,,burnt ,,sugar ,,color4 ,take any quantity of scrap1 dissolve and strain them1 set on the fire and cook until it begins to burn2 now deaden the fire a little and let burn slowly until very black1 and the syrup1 when raising the spatula1 does not run off freely2 then add1 very slowly1 two gallons of boiling water to each ten pounds of syrup1 cooked by means of a long handled dipper1 pouring a stream no larger than a straw at first1 when all is added2 let boil a few moments1 then put into a crock for use4 ,,stick ,,candies4 ,as this line of goods are sold so cheap1 the manufacturer of it is almost entirely confined to the wholesale factory1 the retailer preferring to buy rather than to make it2 yet1 for those who may wish to make their own1 below will be found a formula which will make first-class goods1 but it must be remembered that considerable practice and good taste is necessary to make nice stick candy4 ,,peppermint ,,stick4 ,twelve pounds of sugar1 two quarts of water1 stir until dissolved1 then add one full teaspoon of cream of tartar1 7or if you wish to use glucose1 add three pounds of same1 do this when you are weighing your sugar1 by hollowing out a place in the center of the sugar and pouring in the glucose74 ,now put on the steamer and let it remain until the batch begins to cook1 then remove2 in this way all the grains of sugar adhereing to the sides of the basin are washed down2 however1 if any should remain they must be removed with a damp sponge or cloth1 as otherwise they might grain your batch4 ,now cook till the sugar just begins to turn yellow1 then remove at once and pour out on a greased slab1 or if boiling by a thermometer1 remove batch at about #ccj deg4 ,now throw in the edges of the batch and fold all together1 take about two pounds of the batch while it is still hot1 and add to it red color1 and work it in with your hands or a batch knife1 then place it on the spinning table before the heater1 to keep it warm4 ,now place the batch on the hook1 and flavor with peppermint oil1 and pull perfectly white1 then form it into a roll2 take about one-half of the red piece and pull it into a wide strip just long enough to reach lengthwise across the batch1 then spin out the remainder of the red into six small strips1 and place them in same manner on batch1 about one inch apart2 then taking hold of one end of the batch with right hand1 hold it up1 letting it form itself into the shape of a wine bottle2 now roll it before the heater until it is warm enough to spin out nicely1 and while one person keeps the batch in shape1 let another spin it out1 rolling it as he does so2 when of the length desired break it off by suddenly striking it with the edge of the hand1 or cutting with the shears1 and have a third party roll until cold1 then cut the sticks in lengths wanted1 by means of the candy shears4 ,,lemon ,,stick4 ,prepare and cook same as peppermint2 leave the batch clear1 and flavor with ,lemon ,oil on the slab before throwing it together2 then takeing about1 or a little more than half the quantity that you colored red for mint1 pull white on the hook2 form this into strips on the batch1 as you did in mint1 then spin out somewhat smaller1 as the candy being clear will weigh heavier4 ,,wintergreen ,,stick4 ,same as before1 except when it begins to boil1 color red in the basin2 when poured out on the slab and cooled enough to pull1 reserve about one pound of the clear red for the stripes2 then having pulled the remainder a nice pink shade1 form the clear red piece into three stripes1 of even size1 and place them on the batch about three inches apart1 and proceed as before4 ,,cinnamon ,,stick4 ,same as peppermint1 except put three red stripes1 as in wintergreen4 ,,sassafras ,,stick4 ,pulled white1 with two red and one yellow stripe1 the yellow being between the red4 ,,clove ,,stick4 ,clear1 with three white stripes of even size4 ,,fruit ,,rock4 ,these goods require a great deal of practice1 and a new beginner will waste considerable sugar before he can accomplish it in first-class style4 ,i shall explain a few kinds1 and by the time you can make these nicely you will be able to make any design you may wish4 ,,strawberry ,,rock4 ,boil any amount of sugar1 treat in the same manner as for stick candy2 when done pour out almost two-thirds of batch on the slab1 and color the rest red in the basin1 and place again on the furnace1 stirring the color into the batch1 then pour out4 ,now take a small piece of the first poured out1 say three-fourths of a pound1 and color green and place it before the heater4 ,now pull the remaining perfectly white2 take about one pound of this and form into a roll1 about four or five inches in length1 then wrap around this about one-third of your red batch4 ,now spin this out about five feet in length1 and cut it into fifteen pieces about four inches in length4 ,now put five of these together1 then four on top of these1 then three1 then two and one1 forming a triangle4 ,now form your green into a very thin1 wide strip about twelve inches in length2 cut in three equal pieces1 lay two of these flat on the table and stand the third one in the middle4 ,now place a block of white on either side of the perpendicular piece1 forming a square of the whole2 place this on the base of the triangle already formed4 ,now wrap all the white remaining around the whole1 then forming the red into a thin sheet wrap around the white and spin out as stick candy1 when cold cut into small cuts1 by holding a stick in the left hand1 letting it rest on an iron bar and cutting with a knife in the right4 ,,lemon ,,slices4 ,having cooked your batch same as last1 pour all out on the slab and color one-fourth yellow2 pull another one-fourth white1 take of the white just pulled one-half pound and roll all the clear around it in such a way as the white will be in the center1 then cut this into two pieces1 one being somewhat larger than the other2 take the larger one1 spin it out into a strip about three feet in length1 and cut into six sticks of even length2 place two of these together and third one on top1 forming a triangle2 do the same with the other three1 cut a small piece from the pulled piece left and form it into two thin sheets and cover two sides of the two triangles2 pull out the remaining clear piece same as the other and form two more triangles2 then place the two triangles covered white opposite each other1 then the two other ones opposite1 the sharp edges of all meeting in the center4 ,now wrap the white remaining around this1 then the yellow1 and spin out as before4 ,,checkerboard4 ,having poured the batch on the slab1 color one-third of it chocolate2 this is done by kneeding into the batch about one and one-half ounces of melted chocolate to each pound4 ,now leave another one-third of the batch clear and pull the remaining third1 reserving from it before pulling1 one and one-half pounds2 form the clear into a square1 also the chocolate and place both together1 then pull it out eight feet in length1 keeping the strips square4 ,now cut into sixteen pieces of six inches each and build into a square block1 the chocolate on the clear1 the clear on the chocolate1 then wrap the white around it and spin out the small clear piece into very small strips and place them on the batch about one inch apart1 proceed to spin out as before4 ,,lettered ,,candy4 ,this is made in the same manner as the ,fruit ,rock1 and simply requires good taste and practice4 ,,drops4 ,,lemon ,,or ,,sour ,,drops4 ,cook your batch the same as for ,lemon ,stick1 about twelve pounds1 pour it out on the slab1 fill an ordinary glass half full of tartaric acid1 add a little water1 and work it into a paste2 scatter this over the batch1 also a few drops of lemon oil4 ,now throw the batch together1 and with the batch knife work the acid through the batch2 when cold enough run through the drop machine1 any design desired2 remember the acid and flavor must be worked in while the batch is still hot4 ,the old way of using the acid1 dry1 does not make as nice drop as the paste4 ,,mint ,,drops4 ,take twelve pounds of sugar1 treat it in the same manner as you would for ,mint ,stick4 ,color about two pounds red1 for the stripes1 pull the rest white1 form it into a roll and place fine red stripes around the batch1 about one inch apart2 spin out as stick candy1 but do not roll it1 as the stripes should remain straight2 run through a sour drop cutter4 ,,old ,,style ,,mint ,,drops4 ,cook any number of pounds of clear scraps1 as high as possible without burning2 use no cream of tartar or glucose2 pour on the slab and flavor with mint oil before throwing together1 pull a small piece of the batch as white as possible1 and form it into stripes about one inch apart1 around the batch1 and run through a drop machine4 ,,malt ,,drops4 ,twelve pounds of ,sugar1 small spoon of cream tartar or two pounds of glucose1 and cook until sugar begins to turn1 or about #ccj deg4 by the thermometer1 if using cream of tartar2 if glucose1 the sugar will turn sooner4 ,now add about one pint extract of ,malt1 slowly2 this should be warm before adding1 stir until batch is ready to pour on the slab1 which will require a few moments1 as the ,malt reduces the batch2 be very careful and not let it scorch or burn1 as that will destroy the fine flavor of the ,malt2 run through a drop machine1 any design wished4 ,,lime ,,juice ,,drops4 ,twelve pounds of ,sugar1 small spoon of cream of tartar1 or three pounds of glucose2 cook until sugar is just on the point of turning yellow1 keeping the sides of the basin well washed down2 pour out at once on oiled or greased slab1 add to batch about one-half as much tartaric acid as for ,lemon ,drops2 form the acid into a paste by adding to it a few drops of ,lime ,juice1 work it into the batch1 in the same way as for lemon1 together with half a teaspoon green color1 and a few drops of ,oil of ,lime2 then run through a drop machine1 forming a thin round1 or square drop4 ,,wild ,,cherry ,,drops4 ,twelve pounds of ,sugar1 small spoon of cream of tartar1 or three pounds of glucose2 when it boils add a few drops of red color1 just enough to tint the batch1 then cook to a very ,hard ,crack1 or #cjj deg4 or #caj deg4 ,set off and stir in a tablespoon of extract of ,wild ,cherry and pour out on a greased slab between iron bars4 ,make the batch cover a space at least three feet square2 as soon as it cools a little1 run over it with a caramel marker1 both ways2 this must be done quickly or the batch will get too cold to mark4 ,,hoarhound ,,drops4 ,boil in three quarts of water for five or ten minutes about five ounces of ,hoarhound1 then strain through a fine sieve4 ,take this liquor and add to it twelve pounds of ,sugar and a small spoon of cream of tartar1 or two pounds of glucose1 and cook to a ,hard ,crack1 or #bij deg4 or #cjj deg4 ,then pour out and run through a machine1 or mark with a caramel marker1 as ,wild ,cherry4 ,all or part clear scraps can be used instead of sugar1 in which case use no cream of tartar or glucose4 ,,boneset ,,drops4 ,same as ,hoarhound1 except make a liquor of ,boneset instead of ,hoarhound4 ,,iceland ,,moss ,,drops4 ,boil five ounces of ,iceland ,moss in three quarts of water for ten minutes2 strain and add to liquor twelve pounds of ,sugar1 small spoon cream of tartar1 or two pounds glucose2 when it comes to a boil color a deep red2 cook to same degree as ,hoarhound1 flavor with a few drops ,oil ,anise and pour on slab between iron bars and mark with caramel marker4 ,,flax ,,seed ,,drops4 ,six pounds of ,sugar1 one quart of water1 small spoon of cream of tartar1 or one or two pounds of glucose2 cook to a ,hard ,crack1 then stir in three ounces of whole or powdered ,flax-seeds and let cook a few moments2 pour out and either mark into squares with caramel marker1 or run through a drop machine4 ,,english ,,barley ,,sugar ,,drops4 ,six pounds of ,sugar1 small spoon cream of tartar1 or one pound of glucose2 cook to a ,hard ,crack1 or #bij deg4 ,stir in four ounces butter and a few drops of ,lemon ,oil1 then pour out and mark as ,iceland ,moss1 etc4 ,,tar ,,drops4 ,six pounds of ,sugar1 small spoon of cream of tartar1 or two pounds of glucose2 cook to a ,hard ,crack1 or #bij deg4 ,pour out on a well greased slab and add about a small spoon of ,pine ,tar2 then with a batch knife work it through the batch1 and run through a drop machine4 ,,fruit ,,drops1 ,,five ,,flavors4 ,twenty pounds of ,sugar1 three quarts of water1 a heaping teaspoon of cream of tartar1 or sixteen pounds of ,sugar and four pounds of glucose2 cook till the ,sugar begins to turn yellow1 then pour out at once2 to one fourth of the batch add two or three drops of red color1 just enough to make it a bright pink1 then two full teaspoons of tartaric acid paste1 and a few drops of ,nectar2 to another fourth of the batch add sufficient red color to make it a deep red1 the same quantity of acid paste1 and a few drops of ,strawberry flavor2 to the remaining half of the batch add as much acid as was given to the other two and a few drops of ,lemon ,oil2 run these through a drop machine1 forming round drops4 ,now cook ten pounds of ,sugar in the same manner1 color one-half of it ,orange shade and flavor1 add acid paste as before1 the other half color green1 and flavor ,lime ,juice2 run through the same set of rolls4 ,,taffies4 ,,vanilla ,,taffy4 ,six pounds of ,sugar1 small spoon of cream of tartar or two pounds of glucose2 cook just to the ,crack1 or #beb deg41 add to it while cooking one ,vanilla ,bean1 split in two2 when poured on the slab remove the bean1 and when cold enough1 pull perfectly white2 remove from the hook and pull into long strips1 then cut into pieces three or four inches in length1 and wrap in wax paper4 ,if brittle taffy is wanted1 cook this same batch to the ,hard ,crack1 or #bij deg42 form it into a large cake1 which may be broken with a hammer as sold4 ,if flavoring with the extract instead of the bean1 do so while pulling on the hook4 ,,pine ,,apple ,,taffy4 ,cook same as ,vanilla1 except add no flavor in basin1 and let the batch reach the ,hard ,crack degree1 then pour out two-thirds of the batch2 color the rest in the basin a bright red1 pull the first poured out1 white1 and flavor ,pine ,apple2 form it into a cake1 and having spread the red pieces out into a sheet1 cover it over the white4 ,,lemon ,,taffy4 ,same as ,vanilla2 color yellow in the basin before pouring out1 then flavor ,lemon on the hook4 ,,chocolate ,,taffy4 ,same as ,vanilla2 when on the slab add to the batch six ounces melted ,chocolate1 work it into the batch with a batch knife4 ,,cocoanut ,,taffy4 ,six pounds of ,sugar1 small spoon of cream of tartar1 or three pounds of glucose2 cook to the ,hard ,crack1 then add three grated ,cocoanuts2 stir until the batch reaches the ,soft ,crack2 pour out at once2 when sufficiently cold1 pull white on the hook1 and run out into strips2 cut into pieces1 any length desired1 and wrap in wax paper4 ,,old ,,style ,,molasses4 ,five pounds of ,sugar and one gallon of ,n4 ,o4 ,molasses2 put on the fire and cook to a ,hard ,ball1 then add two pounds of sweet butter1 and continue the cooking until the batch just reaches the ,soft ,crack1 or #beb deg41 if in winter2 if in summer1 cook to the ,crack1 or #bfj deg42 pour out on a greased slab1 and pull to a bright golden color2 form into strips1 and cut into bars four or five inches in length2 wrap in wax paper4 ,,another ,,molasses ,,taffy4 ,three pounds of ,sugar1 three pounds of glucose1 and one quart of ,molasses2 cook to the ,soft ,crack2 set off and stir into the batch one teaspoon of saleratus2 pour on a slab1 and when nearly cold pull and flavor on the hook1 either with a few drops of ,lemon ,oil1 ,bitter ,almond ,oil1 or ,extract of ,mace2 run out into bars as before4 ,,taffies1 7,extra ,fine74 ,,hickory-,,nut ,,taffy4 ,six pounds of ,sugar1 and just enough ,molasses to color2 a small spoon of cream of tartar1 or four pounds of ,sugar and two of glucose2 cook to the ,hard ,crack2 pour out on a greased slab1 and before throwing together1 scatter over it about two pounds of chopped up ,hickory-nuts2 work the nuts into the batch1 then run it through a flake machine1 about two inches wide1 and mark with a caramel marker into sticks4 ,these are very nice goods for fancy boxes4 ,,walnut ,,taffy4 ,same as ,hickory ,nut1 with the exception of the nuts4 ,,cocoanut ,,taffy4 ,same as others1 except add three grated ,cocoanuts1 when batch has reached the ,hard ,crack1 and stir until the batch again reaches the same degree2 run through the flake machine1 as wide as the machine will admit1 then mark with a caramel marker1 diagonally1 two ways1 forming diamonds4 ,these are very handsome4 ,,brazil-,,nut ,,taffy4 ,same as ,walnut or ,hickory-nut2 but use no molasses1 and when done1 set off and stir in one teaspoon saleratus2 mark into sticks4 ,,bar ,,candies4 ,,brown ,,almond ,,bar4 ,ten pounds of ,sugar1 large spoon of cream of tartar1 and when it begins to boil1 add six pounds of ,almond ,nuts1 after having picked out all shells and dusted the nuts thoroughly2 stir slowly1 keeping the sides of the basin well washed1 until nuts are as brown as wished1 and slide off the spatula easily when raised up2 pour out between iron bars1 about one inch thick2 when cold enough not to run1 cut into bars with batch knife and a mallet4 ,,brown ,,almond ,,bar1 7,with ,glucose74 ,six pounds of ,sugar1 four pounds of glucose2 cook to the ,hard ,crack1 then add six pounds of ,almond ,nuts2 stir until the nuts cease cracking1 and it is done2 pour out as before4 ,,blanched ,,almond ,,bar4 ,same as ,brown ,almond1 except blanch the ,almonds2 this should be done sometime before making the bar1 so the nuts will be dry4 ,,pea-,,nut ,,bar4 ,same as ,almond ,bar1 except use ten pounds of ,pea-nuts4 ,,sliced ,,cocoanut4 ,ten pounds of ,sugar1 large spoon of cream of tartar2 cook to a ,hard ,crack1 or #bij deg41 then add slowly1 five sliced ,cocoanuts2 7after paring the ,cocoanuts1 cut them into halves1 then slice them with a spoke shave72 stir carefully1 till nuts are as brown as desired1 then pour out between iron bars1 same as other nut bars4 ,if cooking with glucose1 use same quantity as for ,almond ,bar4 ,,brazil ,,bar4 ,ten pounds of ,sugar1 ordinary spoon of cream of tartar1 or six pounds of ,sugar and four pounds of glucose2 cook to a ,hard ,crack1 or #bij deg41 then pour out one-half of the batch between iron bars1 and scatter over this five or six pounds of ,brazil-nuts1 after trimming all the dark skin off them so that they are nice and white2 now pour over the nuts the remaining syrup1 and cut into bars4 ,,english ,,walnut ,,bar4 ,same as ,brazil-nut ,bar4 ,,fruit ,,candy4 ,six pounds of ,sugar1 one quart of water1 a heaping spoon of cream of tartar1 or two pounds of glucose2 cook to a ,hard ,crack2 then add1 carefully1 four pounds of fruit1 such as ,cherries1 ,figs1 seeded ,dates1 cut up ,citron1 blanched ,almonds1 ,brazil-nuts1 a few slices of ,cocoanut1 or any other nice fruits or nuts2 stir slowly1 for a few minutes1 until the fruits slide off the spatula1 freely2 then pour out on a greased slab between iron bars1 and cut into bars as ,nut ,candy4 ,,molasses ,,sliced ,,cocoanut4 ,open1 pare and slice1 with a spoke shave1 five fresh ,cocoanuts2 then place on a slow fire1 one quart best ,n4 ,o4 ,molasses1 and one-fourth pound sweet ,butter2 when it boils add the ,cocoanuts2 stir all the time over a very slow fire until it reaches the ,soft ,crack1 in winter1 or ,crack1 in summer2 pour out on a greased slab1 and spread out thin with a palette knife1 then cut into such sized bars as wished2 wrap in wax paper in summer4 ,,black ,,walnut ,,candy4 ,six pounds of ,sugar1 one quart of water1 small spoon of cream of tartar1 or one pound of glucose1 and one-half pint ,n4 ,o4 ,molasses2 cook to a ,hard ,crack1 then add one-half pound sweet ,butter1 and stir until the batch again reaches the ,hard ,crack2 set off and stir in one teaspoon saleratus2 then pour out on a greased slab1 and scatter over the batch two pounds of picked-over ,walnuts2 fold up the batch and kneed the ,walnuts through it2 then1 when cold enough1 form into a small square2 lay before the heater on the spinning table1 and while one person keeps it in shape1 let another cut it into slices4 ,another way is to cook just to the ,soft ,crack1 and serve in the same manner as above1 but wrap the squares in wax paper4 ,,caramels4 ,these ,caramel receipts are the best in the world1 and the author questions the ability of any one to produce a ,caramel that will excell them in any particular4 ,after once making by either one of the following formulas1 no other will be used1 as they are worth a dozen times the price of this book1 to any one wishing to give his trade a fine ,caramel4 ,,vanilla ,,caramels1 ,no4 #a4 ,open eight cans of ,condensed ,milk1 7,osprey ,brand1 is the best1 manufactured by ,canfield ,condensed ,milk ,co41 ,baltimore1 ,md42 when this can not be procured1 use ,eagle ,brand72 empty cans into one gallon of sweet ,cream1 and stir until all is of one consistency2 reject all small lumps that may be in the milk1 as they will settle at the bottom1 and burn the batch2 now add to the mixture twelve pounds of ,sugar and six pounds of glucose2 put on the fire1 and when it begins to boil1 split three ,vanilla ,beans to the stem1 and scrape out the centers2 tie the beans together at one end1 and add them1 with the scrapings1 to the batch2 cook over a slow fire1 to a ,soft ,crack1 stirring all the time2 pour out and remove the beans4 ,in case the extract of ,vanilla is used1 add it just before pouring out on the slab4 ,,vanilla ,,caramels1 ,no4 #b4 ,twelve pounds of ,sugar1 six quarts of good ,cream1 two ,vanilla ,beans1 and one pound of sweet ,butter2 cook over a rapid fire to a good ,crack2 put the ,sugar1 two quarts of the cream and the beans on the fire2 when it boils1 add two quarts more of the cream2 when it again reaches a boil1 add the remaining two quarts2 then1 as it again comes to a boil1 add two heaping spoons of cream of tartar4 ,,maple ,,caramels4 ,use six pounds of ,a ,sugar1 six pounds of ,maple ,sugar1 and six pounds of glucose2 then proceed as for ,vanilla1 with the exception of the flavor4 ,,strawberry ,,caramels4 ,same as ,vanilla ,no4 #b2 color red in the basin1 and flavor before pouring out1 with the extract of ,strawberry4 ,,cocoanut ,,caramels4 ,same as ,vanilla2 if cooking according to ,vanilla ,no4 #a1 7as ,i always recommend17 add three grated ,cocoanuts1 when the batch has reached the ,hard ,ball4 ,if by ,vanilla ,no4 #b1 add the ,cocoanuts at first1 with the sugar and cream1 using a little more cream of tartar than for ,vanilla4 ,,honey ,,caramels4 ,same as ,vanilla1 except use six pounds of ,sugar1 six of ,honey1 and six of glucose4 ,,pulled ,,caramels4 ,cook six pounds of ,sugar and six pounds of glucose with six quarts of ,cream and one-half pound of sweet butter to a ,soft ,crack2 pour out on the slab1 and when nearly cold1 place on the hook and pull as white as possible1 then form into a thin sheet on a slab and roll with a rolling-pin until of even thickness2 mark and cut as other ,caramels4 ,,chocolate ,,caramels4 ,use seven cans of ,condensed ,milk with one gallon of ,cream2 after mixing it1 reserve one quart and add to the rest twelve pounds of ,sugar1 six pounds of glucose1 and two ,vanilla ,beans2 cook over a slow fire till about half done2 then set off2 break up one and a fourth pounds of ,chocolate2 put it into a basin with a little water2 put on the fire1 and when hot1 add the one quart of ,cream1 a little at a time1 until the ,chocolate is dissolved2 strain it into the batch2 then set on the fire again1 and cook to a ,soft ,crack4 ,,chocolate ,,cream ,,caramels4 ,make a batch same as last1 but only one-half the size2 pour it out on the slab very thin2 prepare about six pounds of cream by working very smooth1 then with a rolling-pin roll it into a thin sheet1 and spread it over one-half the batch2 fold the other half of the batch over this and press it well down2 mark with ,caramel marker1 and cut as other ,caramels4 ,,opera ,,caramels--,,vanilla4 ,ten pounds of ,sugar and one gallon of ,cream1 one ,vanilla ,bean split and scraped as before1 one full spoon of cream tartar--add this after the batch has reached the boil2 cook just to a ,soft ,ball1 stirring all the time2 pour out on a damp slab1 made so by sprinkling on a very little water2 when cold1 cream it with a cream scraper1 and after working it perfectly smooth1 form the whole into a sheet about one-half inch thick1 between iron bars and on wax paper2 run the rolling-pin over it and mark with ,caramel marker2 after it remains on the slab an hour or so1 cut into strips1 three or four rows wide1 and place in pans4 ,,opera ,,caramels--,,maple4 ,same as ,vanilla1 excepting use five pounds of ,maple ,sugar and five pounds of ,a ,sugar1 and a very small spoon cream tartar4 ,,opera ,,caramels--,,chocolate4 ,same as ,vanilla1 except reserve one quart of cream to dissolve one pound of ,chocolate2 strain this into the batch when half done2 cook to a ,soft ,ball1 and cream and shape as before4 ,,nut ,,caramels4 ,cook same as ,vanilla ,no4 #a2 add four pounds of ,nuts1 either ,black ,walnut1 ,english ,walnut1 ,hickory-nut or ,brazil to the batch2 when at a hard ball1 or when the batch is done1 pour out one-half between iron bars2 scatter over it the ,nuts1 and cover them with what remains in the basin4 ,,butter ,,cups4 ,ten pounds of ,sugar1 two quarts of water2 when it boils add one-half pint ,new ,orleans ,molasses and small spoon of cream tartar 7or seven pounds of ,sugar and three of glucose72 cook to #caj deg42 then add one pound of sweet ,butter1 and stir until dissolved2 pour out on a greased slab2 before cooking the above1 take about five pounds of ,vanilla ,cream1 work smooth and place before the heater on the spinning table2 keep turning it and working the heat into it until it is quite hot2 now put the above on the fire1 and when poured out and cool as candy we intend to pull2 spread it out into a sheet about one inch thick1 twelve or fourteen inches wide1 and sixteen in length2 place the warm cream1 having formed it into a roll1 on the center of the batch lengthwise2 now fold the covering over the cream making the edges meet2 roll before the heater until warm1 sufficient to work nicely2 then spin out as stick candy1 and mark with ,caramel marker4 ,,hickory-,,nut ,,cups4 ,chop fine one and one-half pounds of ,hickory-nuts2 place them on the spinning table before the heater with four pounds of ,cream2 as the ,cream gets warm1 work the nuts through it2 when all are worked in1 put on ten pounds of ,sugar and a small spoon of cream tartar2 cook until ,sugar just begins to turn1 or about #ccj deg4 by the thermometer2 then pour out at once2 when sufficiently cold1 place on the hook and pull until it has a white satin appearance2 then remove from the hook and form into shape as for ,butter ,cups2 place the cream across the center and fold over the batch1 making the edges meet2 then spin out as before4 ,to make a center that will chew1 cook two pounds of ,sugar and three of glucose to a hard ball2 pour on the slab1 and work into it one and one-half pounds of chopped-up ,hickory-nuts4 ,one-fourth of a pound of sweet ,butter1 and one ,vanilla ,bean may be added1 while cooking1 if desired4 ,a very nice center may be made by cooking one gallon best ,new ,orleans ,molasses to a hard ball1 over a slow fire2 pour out on the slab1 and work in chopped-up ,hickory-nuts1 ,walnuts1 or ,cream ,nuts4 ,another popular center is made by running through a ,cocoanut grater a quantity of fresh ,figs1 and then working into them powdered ,sugar sufficient to form a smooth paste4 ,,nectar ,,cups4 ,same as ,hickory-nut ,cups1 except make a center of almond paste1 colored light green2 when on the slab1 add to the clear batch a few drops of red color1 some ,nectar flavor1 and fold all together1 pull on the hook to a bright pink1 and finish as before4 ,,walnut ,,cups4 ,same as ,hickory-nut ,cups1 with the exception of the ,nuts4 ,,cocoanut ,,cups4 ,prepare a center by cooking two pounds of ,sugar and three of glucose to a ,crack1 or #bfj deg42 add two grated ,cocoanuts2 stir a moment1 and pour out on the slab2 fold up and keep warm at the heater2 put on the fire ten pounds of ,sugar1 small spoon of cream tartar1 and cook until ,sugar begins to turn2 then add one-fourth of a pint of ,new ,orleans ,molasses2 stir a moment1 pour out and finish as before4 ,you may use for center a small batch of ,japanese ,cocoanut cooked to a ball4 ,,chocolate ,,cups4 ,use for a center five pounds of ,vanilla ,cream2 cook a covering same as for ,hickory-nut ,cups2 when on the slab1 pour over the batch three-fourths of a pound melted ,chocolate2 fold together and work the ,chocolate thoroughly through the batch2 finish as before4 ,,lemon ,,or ,,sour ,,cups4 ,make a center from five pounds of ,sugar and a heaping spoon of cream tartar1 or three pounds of glucose and three of ,sugar2 cook to a ,hard ,ball2 when on the slab1 add one-fourth of a tumbler of paste1 made of tartaric acid 7same as ,lemon ,drops72 prepare the covering same as ,hickory-nut ,cups2 color yellow2 pull on the hook2 flavor ,oil ,lemon and finish as before4 ,,fruit ,,cups4 ,three pounds of ,cream1 two pounds of ,fruits chopped up and mixed through the cream2 these fruits should be chopped up sometime before using1 so they may dry2 prepare a covering as for ,hickory-nut ,cups1 but do not pull it2 this allows the fruit to show through the covering1 and looks very handsome4 ,,cocoanut ,,goods4 ,,cocoanut ,,bar1 7,,white74 ,seven pounds of ,sugar1 one quart of ,water2 when it comes to a boil add six grated ,cocoanuts1 and stir until it reaches a good thread2 set it off on a barrel and add a drop or two of blueing2 now with the spatula1 granulate the batch by working it on the sides of the basin1 and stirring the whole batch until it becomes white2 then pour out on a sugared slab2 by this is meant1 having arranged the iron bars to hold the batch2 sieve over the inclosed surface pulverized ,sugar1 also over the tops of the bars2 then turn the bars over carefully1 so the sugared edge will be on the inside of the enclosure4 ,in this space having poured the batch smooth it down with a palette knife1 and let remain over night if possible2 then cut into bars2 use no flavor4 ,,cocoanut ,,bar 7,,red74 ,same as ,white1 except color ,red in the basin before granulating it4 ,,cocoanut ,,bar 7,,yellow74 ,same as ,white1 except color ,yellow in the basin4 ,,vanilla ,,cocoanut ,,paste4 ,eight pounds of ,sugar1 two quarts of sweet ,cream1 one small spoon of cream tartar1 one ,vanilla ,bean1 and three grated ,cocoanuts2 cook to a soft ball1 stirring all the time2 pour out on a damp slab2 when cold1 cream it and mould in deep pans2 let it remain for twelve hours or so1 then cut into slices4 ,,strawberry ,,cocoanut ,,paste4 ,same as ,vanilla1 except when creamed1 color it ,pink and flavor ,strawberry4 ,,maple ,,cocoanut ,,paste4 ,five pounds of ,maple ,sugar1 three pounds of ,a ,sugar1 small spoon cream tartar1 and three grated ,cocoanuts2 proceed as for ,vanilla4 ,,chocolate ,,cocoanut ,,paste4 ,dissolve eight ounces of ,chocolate in one quart of ,cream2 add this to eight pounds of ,sugar1 one quart of ,cream1 one ,vanilla ,bean1 three grated ,cocoanuts1 and a heaping spoon of cream tartar2 cook to a soft ball and finish as before4 ,,white ,,cocoanut ,,cakes4 ,cook five pounds of ,sugar with five ,cocoanuts1 grated in long strips1 to a thread2 set off the fire1 and with the spatula granulate the batch until the body of the ,sugar becomes cloudy2 then place the basin on a barrel near the slab1 having previously sugared the slab2 take a tablespoon1 dip a quantity of the ,cocoanut from the basin2 then by means of a stick1 remove it from the spoon1 dropping it on the slab2 so continue until all is formed into cakes1 or a small quantity may be reserved and colored red2 then add a portion to each cake1 placing it on the tops4 ,,molasses ,,cocoanut ,,cakes4 ,to five grated ,cocoanuts1 long cut1 add one quart ,new ,orleans ,molasses2 cook to a ,hard ,ball1 over a very slow fire1 and proceed as for white cakes1 except drop them on a greased slab1 and do not attempt to granulate the batch4 ,,cocoanut ,,potatoes4 ,five pounds of ,sugar1 nearly a quart of water1 small spoon of cream tartar2 cook to #bge deg42 then set off1 and stir in two grated ,cocoanuts2 pour out on a damp slab and cream it2 then roll out into a strip1 one inch in diameter1 and cut into pieces weighing two ounces2 form these in the shape of potatoes1 and roll them in ground cinnamon2 then split some blanched ,almonds into four strips each and stick them into the ,potatoes1 one at either end1 and one on either side1 resembling sprouts on ,potatoes4 ,,cocoanut ,,biscuit4 ,take one and one-half pounds of powdered ,sugar to each grated ,cocoanut2 put it into an earthern vessel1 and work to a paste with the hands2 use a little ,orange ,flower water1 if desired2 now1 taking a tin tube1 say six inches in length1 one and one-half inches in diameter1 having a rod with a head just fitting the tube2 press the tube into the paste1 having it of even thickness in a pan2 then force the paste from the tube with the rod1 forming a biscuit2 when all are formed1 take a fine1 small brush and dip it in burnt ,sugar color1 and daub a little on the top of each biscuit1 to give them the appearance of being browned in an oven2 now1 wrap them in wax paper1 twisting both ends as in ,french kisses4 ,,japanese ,,cocoanut4 ,five pounds of glucose1 and two pounds of ,sugar1 one quart of water2 when it comes to a boil1 add five pounds of grated ,cocoanut2 cook to a ,hard ,ball1 stirring all the time2 pour out on a greased slab1 between iron bars2 make it of even thickness with a palette knife2 when cold1 mark diagonally two ways with ,caramel marker1 forming diamonds2 then roll in pulverized ,sugar1 or crystalize them4 ,,molasses ,,cocoanut ,,jap4 ,place on a slow fire two quarts of ,new ,orleans ,molasses1 and one-half pound ,butter2 when it boils1 add ten grated ,cocoanuts1 and stir until it reaches a hard ball2 then pour out on a greased slab1 between bars2 spread thickness desired with a palette knife2 when cold1 cut into squares or diamonds4 ,,spanish ,,cocoanut ,,kisses4 ,grate six fresh ,cocoanuts1 then place on the fire eight pounds of ,sugar1 and just sufficient water to dissolve it2 when it boils1 add the ,cocoanuts1 and stir until it reaches a thread2 set off and stir in a few drops blueing2 now1 pour into a lip basin a small portion1 and with a small wooden spatula1 granulate until it becomes cloudy2 then drop on sheets of tin1 cutting the drops from the lip pan by means of a wire2 make the drops the size of a silver quarter4 ,,almond ,,goods4 ,,almond ,,paste4 ,blanch four pounds of ,almond-nuts2 put them into a vessel and cover with water2 let them stand for four or five hours2 now1 drain them2 pound and rub them to a smooth paste in a mortar1 adding a little ,orange ,flower water to keep them from oiling2 when the paste is finished1 put on the fire eight pounds of ,sugar and cook to a crack2 set off on a barrel and add the ,almond paste2 stir continually until the batch is cold1 then put the paste into a crock for use4 ,,almond ,,gems4 ,ten pounds of ,sugar1 two quarts of water1 small spoon of cream tartar2 or seven pounds of ,sugar and three pounds of glucose2 add to batch one-half pint of ,new ,orleans ,molasses2 stir till dissolved1 then cook to #cjj deg41 and add one pound of sweet ,butter2 stir a moment1 then pour out2 scatter over the batch two pounds of chopped-up ,almond-nuts2 work all together1 and run through a drop machine4 ,,cream ,,almonds4 ,pick over four pounds of ,almond-nuts1 rejecting all pieces and imperfect ones2 cook sixteen pounds of ,sugar and two quarts of water to a good ball2 set it near the fire to keep warm2 put the ,almonds into a basin2 set it over the fire1 and stir the nuts around until quite hot2 now1 empty the nuts into a shaker-kettle1 and while one person throws the nuts about by shaking the kettle1 let another person pour the hot syrup1 by means of a lip pan1 over the ,almonds in a thin1 continuous stream2 continue in this way until the nuts are as large as desired2 if flavoring the syrup with ,vanilla1 leave the syrup clear2 if with ,rose or ,nectar1 color it with a few drops of red4 ,another way to make ,cream ,almonds on a small scale1 is to put into a sieve two pounds of selected ,almonds2 hold them over the fire1 shaking them until very hot2 cook eight pounds of ,sugar to a good ball2 use one-half spoon of cream tartar2 when done1 set near the fire2 put the sieve containing the ,almonds on the table1 and while one person pours the hot syrup over the ,almonds in a thin stream1 let another person shake the sieve1 letting it rest on the table4 ,in making ,jordan ,cream ,almonds1 use only one and a half or two pounds of ,sugar to each pound of ,nuts4 ,,burnt ,,almonds4 ,six pounds of ,jordan ,almonds1 six pounds of ,sugar and one quart of water1 when the ,sugar comes to a boil1 add the nuts1 and cook over a very slow fire until the nuts cease to crack2 in this way1 the nuts will be thoroughly roasted2 now1 set off the basin1 and stir and turn the batch about until the ,sugar granulates1 throw all into a sieve1 and shake the loose ,sugar off2 put this into the basin1 with a little water to dissolve it2 cook to a ,soft ,ball2 remove the basin from the fire1 and add the nuts2 stir and turn the batch until the ,sugar again granulates2 throw into the sieve and shake off the loose ,sugar as before2 put it into the basin with enough ,sugar added to make six pounds2 add water to dissolve1 and color a deep red2 cook to a ,soft ,ball2 remove and add ,almonds as before2 while granulating the ,sugar this time1 add one teaspoon of ground cinnamon2 now1 put into the basin one pint of dissolved gum arabic1 made black by adding burnt ,sugar color to it2 set this on the fire1 and when it boils1 set off and throw in the ,almonds2 stir1 throwing the nuts over and over until all are covered with the gum2 then spread them out on a tray1 and put in a warm place to dry2 to make a hard coating1 cook the ,sugar to a ,hard ,crack1 or #bij deg4 each time1 instead of a soft ball2 this kind will retain the gloss much longer1 but the soft covering is the most popular4 ,,salted ,,almonds4 ,take any number pounds of blanched ,almonds2 put them into a pea-nut roaster1 and roast them to a bright yellow color2 throw them into a basin1 and pour over them a little dissolved gum arabic2 stir so all will be covered with it2 now sprinkle over them table salt2 remove them from the basin1 and spread them out on a pan2 they will soon be dry1 with the salt adhering to them4 ,,almond ,,nougat4 ,put into a copper basin two quarts of ,honey1 and the whites of two dozen ,eggs2 beat to a staunch foam2 set on a very gentle fire1 made so by covering it with ashes2 now1 with a long-handled egg-beater stir continually for two hours2 when time is about up1 cook eight pounds of ,sugar with a large spoon of cream tartar to a ,hard ,crack1 or #bij deg42 then put the basin1 containing the eggs and honey1 on a barrel1 and while one person stirs1 let another pour in slowly the syrup just cooked2 when thoroughly mixed1 stir in about three pounds of ,pistache nuts1 or ,pistache and blanched ,almond nuts mixed1 or all blanched ,almonds1 7the nuts must be well dried after blanching71 then pour out into a starch tray1 previously prepared1 by lining it with ordinary paper2 then again with wafer paper2 spread the batch of even thickness with a palette knife2 then cover the top with wafer paper1 and set away to cool--this will require about ten or twelve hours in summer2 when cold1 cut with a sharp knife into pieces about three or four inches in length1 and wrap in wax paper4 ,,miscellaneous4 ,,fruit ,,cake4 ,ten pounds of ,sugar1 two quarts of ,cream1 one spoon of cream tartar1 or two pounds of glucose2 cook to a ,soft ,ball1 stirring all the time2 pour on a damp slab1 and when cold1 cream it2 then work into it three or four pounds of ,french ,fruits2 mold it in large cake pans1 and set away a few hours to harden2 cut it into slices as sold4 ,,nut ,,cakes4 ,are made in the same way1 except use ,nuts instead of ,fruit2 ,walnuts or ,hickory-nuts are the best4 ,,cream ,,peppermints4 ,take of ,cream1 such as is prepared for dipping purposes1 about three or four pounds2 put this into a small basin inside of another basin containing hot water2 stir until dissolved2 then set off and stir into it a few ounces of pulverized ,sugar1 and flavor with ,mint ,oil2 now1 with a funnel dropper1 run the ,cream into drops on sheets of tin1 the size of a silver quarter2 in a few moments they will be dry and may be slid off the tins easily by turning them sidewise and bending once or twice backward and forward2 they may also be run in starch prints if desired4 ,,cream ,,wintergreens4 ,same as ,peppermint1 except color ,pink and flavor ,wintergreen4 ,,small ,,mint ,,drops4 ,cook five pounds of ,sugar1 nearly a quart of water1 and a small spoon of cream tartar1 or one pound of glucose1 to a ,soft ,ball2 then set off near the fire to keep warm2 pour a small quantity of the syrup into a lip pan1 say a pint2 add to it two or three tablespoons of pulverized ,sugar2 stir until it turns whiteish2 then drop in small drops about the size of a dime on sheets of tin2 cut the drops from the lip pan by means of a wire2 if the ,cream gets too thick to run easily1 add some more syrup1 and so continue until all the boiled ,sugar is used up4 ,,molasses ,,mint ,,drops4 ,ten pounds of ,sugar1 water to dissolve1 and a small spoon of cream tartar1 or seven pounds of ,sugar and three of glucose2 when it boils1 add one pint of ,new ,orleans ,molasses1 and cook to a ,hard ,crack2 pour out on a slab2 when cold enough1 pull all but about two pounds to a bright golden color2 form it into a roll and stripe with the clear piece1 as for stick candy2 then spin out and mark with ,caramel marker4 ,,mint ,,cakes4 ,cook a batch same as for ,mint ,stick ,candy2 spin out about one inch in diameter1 and cut with the shears into pieces about one inch in length2 then stand them on end1 and by placing the thumb on the top1 press them into flat1 round cakes2 or1 if making in large quantities1 cut with a ,jackson ,ball cutter1 and have two boards fastened together at one end with hinges2 place a number of these cuts on end between the boards1 and press them into cakes4 ,,mint ,,kisses4 ,make a batch the same as for ,cakes1 but run it through a sour drop cutter4 ,,lemon ,,cakes4 ,same as ,mint1 except leave the batch clear2 place on it a white stripe1 as in ,lemon ,stick ,candy4 ,,boston ,,chips4 ,this ,candy is very popular1 but it requires considerable skill to make1 so do not be disappointed if at your first trial you fail to get it perfect4 ,take ten pounds of ,sugar and a small spoon of cream tartar2 use no glucose1 as nicer goods in this line can be made with cream tartar2 when it boils1 add one-half pint ,new ,orleans ,molasses1 and cook to #cbe deg42 pour on the slab1 and when cold enough pull to a bright yellow2 now1 place it before the heater1 and having a pair of gloves on1 rub it on two sides until it assumes the appearance of satin2 then spin it out into a thin1 flat strip1 rubbing it all the time1 and let another person feed it through a ,flake ,machine2 it will still retain its gloss2 if you have no machine1 it can be run out with the hands4 ,,flake ,,candies4 ,these candies are made in the same way as ,boston ,chips1 either in white1 red1 or yellow4 ,,strings ,,of ,,comfort4 ,cook five pounds of ,sugar and small spoon of cream tartar till the ,sugar begins to turn1 or about #ccj deg42 then pour out and pull perfectly white1 and flavor cinnamon2 form into a roll and spin out into strings about the thickness of a straw2 while yet warm1 curl them into different forms2 when all is spun out1 heap them on a pan2 there can be several varieties of these made1 coloring and flavoring to suit the taste4 ,,pan ,,creams4 ,cook six pounds of ,sugar1 one quart of water1 and a small spoon of cream tartar to a soft ball2 set the batch away till nearly cold1 then add a little ,orange ,flower water2 stir until it turns whitish1 then pour out in a ,caramel pan2 let it remain until cold2 then turn the pan upside down1 so the ,cream will drop from the pan2 mark it with a sharp knife into small squares2 they may then be broken up4 ,several flavors and colors of these ,creams can be made in the same manner as above4 ,,butter ,,scotch4 ,six pounds of ,sugar1 one-half pint ,molasses and one spoon of cream tartar1 or two pounds of glucose2 when it begins to cook1 add one-half pound of sweet ,butter2 stir until it reaches the crack1 or #bfj deg42 add a few drops of ,lemon ,oil1 and pour out on the slab between iron bars2 mark into squares whatever size wished4 ,,maple ,,cream ,,for ,,counter4 ,ten pounds of ,maple ,sugar1 small spoon of cream tartar1 and three pints of water2 cook to a soft ball2 set away till it is almost cold2 then with the spatula cream it in the basin2 as soon as it looks cloudy1 pour it out at once in a deep pan2 this must be done quickly or it will become hard in the basin2 when cold1 remove it from the pan in the same manner as the pan creams2 mark it into bars or large squares for the counter4 ,,cream ,,bars ,,or ,,baby ,,cream4 ,twelve pounds of ,sugar1 a small spoon of cream tartar1 or one pound of glucose1 two quarts of water2 when it boils add two ,vanilla ,beans2 cook to a ,soft ,crack1 and pour out on a cold slab2 pull until perfectly white2 add a drop or so of ,indigo on the hook1 this will assist in whitening it2 ,sugar a warm slab by sieving over it pulverized ,sugar2 place the batch on one corner of the slab1 and pull it out into strips the length of the slab2 sieve ,sugar over the strips2 now1 take an iron bar1 one person being on the opposite side of the slab2 press one edge of the iron bar across the strips1 marking them into bars three or four inches in length2 let it remain on the slab ten or twelve hours or until granulation takes place4 ,several varieties can be made1 according to the flavor used--such as ,mint1 ,cinnamon1 ,chocolate1 etc4 ,this candy can also be run through a drop machine1 and in a day or so the drops will become creamy1 and are very nice4 ,,fig ,,bar4 ,twenty pounds of ,sugar1 or the same amount of ,crystal ,syrup2 place it on the fire2 when it reaches a thread1 add ten pounds of ,figs2 cut up with the candy shears1 or1 what is better1 grate them in the ,cocoanut grater2 stir until the batch reaches a large thread2 set it off on a barrel1 and sieve into it a pound or so of pulverized ,sugar2 then with the spatula work it on the sides of the basin until it becomes a thick mass2 then pour out on a ,sugared slab between iron bars2 spread it of even thickness2 now1 dissolve eight or ten pounds of plain ,cream in a basin inside of another basin containing water2 color pink1 and flavor nectar2 pour this ,cream over the ,fig paste1 and with a palette knife spread it evenly over the batch2 leave it lay a few hours or over night2 then cut it into bars or squares4 ,,fig ,,paste4 ,eight pounds of ,sugar1 two pounds of glucose1 one pound and four ounces of ,starch1 two gallons of water1 and a little less than one-half a teaspoon of dissolved ,citric ,acid2 put the ,sugar and water on the fire2 add the acid2 when the batch comes to a boil1 add the starch dissolved in a little water2 add whatever color1 and flavor desired1 and cook1 stirring all the time1 until by testing it in cold water1 it leaves the fingers on cooling2 pour it on a greased slab between iron bars2 when cold1 sieve over it pulverized ,sugar1 and cut it into small squares4 ,,jelly ,,gum ,,drops--,,lemon4 ,twelve pounds of ,sugar1 two quarts of water1 and a small spoon of cream tartar2 put on the fire and dissolve2 then add one pound of dissolved ,gum ,arabic1 and a few drops of ,lemon ,oil2 cook to a ,soft ,ball2 then remove and with a funnel run it into starch prints2 sieve a little starch powder over the tops1 and set them in the dry closet till next day2 then take them out of the starch1 and crystalize or dip them in melted ,fondant4 ,,jelly ,,gum ,,drops--,,rose4 ,same as ,lemon1 except color with a few drops of liquid ,carmine1 and flavor extract of ,rose4 ,a4 ,b4 ,,gum ,,drops--,,old ,,style4 ,put six pounds of pure white ,gum ,arabic into a basin with one-half gallon water2 place this basin inside of another one containing water2 put on the fire and stir until dissolved2 then set off1 and put on the fire ten pounds ,sugar and cook to a good ,soft ,ball1 and pour it into the dissolved ,gum ,arabic2 now1 let it remain undisturbed for awhile2 a scum will form on the top2 remove this1 then with a funnel run it into starch prints2 sieve some starch over the tops2 put them into the closet at a temperature of about #aej deg42 let remain until next day2 then remove and dust off any loose starch with a fine brush1 and put to crystal4 ,if a hard ,gum ,drop is wanted1 use more ,gum ,arabic and less ,sugar4 ,,cordial ,,drops4 ,six pounds of ,sugar1 one quart water2 cook a good thread1 or about #bbb deg42 remove from the fire and add one pint of ,cologne ,spirits1 or ninety-eight per cent4 ,alcohol1 having added to it whatever color and flavor desired2 now1 with a funnel run it into starch prints2 sieve a little starch powder over the tops1 and set in the warm closet till next day1 they may then be removed from the starch and crystalized or dipped in melted fondant4 ,brandy drops are made in the same manner1 except use ,brandy instead of ,alcohol4 ,,marshmallow ,,drops4 ,put into a basin five pounds of white ,gum ,arabic pulverized2 add one-half gallon water2 place this basin inside of another one containing water2 set on the fire and stir till dissolved2 then add nine pounds of pulverized ,sugar1 and evaporate until of a thick consistency2 now1 add the whites of two dozen ,eggs2 beat to a staunch foam1 and stir until perfectly white and of a good body2 or1 until when laying the back of your hand on the batch1 it does not adhere to it2 flavor ,orange ,oil1 ,orange ,flower water1 or ,vanilla2 set off1 and having a wide-mouthed bag with a tin spout1 fill it with the mixture2 hold in the left hand1 and with the right cut the drops off with a small wire into starch prints2 sieve a little starch powder over the tops1 and set away in the closet till next day2 they may then be removed and put into tin boxes2 some use a decoction of ,marshmallow ,root in making the drops1 but as it gives them a bitter taste1 ,i always omit it4 ,,glace ,,nuts ,,and ,,fruits4 ,select a small quantity of ,english ,walnut halves1 ,brazil nuts1 ,cocoanut2 cut into small squares1 ,cherries1 ,limes1 ,apricots1 ,pine ,apple1 both red and white2 cut into small squares1 ,dates and ,figs2 spread all these out on a tray to dry1 except the ,cocoanut1 which prepare in the following manner3 ,take three pounds of ,sugar with one pint of water2 when it boils1 add the fresh ,cocoanut1 say1 one whole one cut into small squares2 cook just to a thread2 remove and1 with the spatula1 work the syrup on the sides of the basin till it becomes cloudy2 pour all on a wire sieve1 having a pan under it to catch the syrup that drains from the ,cocoanuts2 set them away until dry4 ,when ready to glace1 cook six pounds of ,sugar1 a teaspoon of cream tartar1 and one quart water to about #bhj or #bij deg42 pour it into a deep pan1 having placed it on the center of a slab1 on a rest of some kind1 so the cold slab will not chill the syrup2 now1 throw into the syrup the ,nuts and ,fruits1 one piece at a time1 removing them with a dipping ladle and dropping them on the slab4 ,many other ,fruits may be prepared in this way1 and are very popular1 such as ,orange ,slices1 ,malaga and ,california ,grapes1 etc41 but only small quantities should be made at a time1 as they soon become sticky when exposed to the atmosphere4 ,,cream ,,goods ,,cream1 ,,or ,,fondant4 ,particular attention must be given to the manufacture of ,cream1 as it is the basis of all ,cream goods4 ,take twenty pounds of ,sugar1 three quarts of water1 and two small teaspoons of cream of tartar or four pounds of glucose2 put on the fire and stir until dissolved2 cook to a ,soft ,ball then pour out on a marble slab1 having previously been sprinkled with a little water2 let it remain until cold1 or nearly so2 then turn in the edges1 and with a long-handled wooden spatula or cream scraper1 work it back and forward until it granulates into a smooth1 white mass2 now1 knead it thoroughly with the hands and put it into a crock2 cover with a damp cloth1 and it is ready for such goods as plain and fancy ,creams1 ,chocolate ,cream ,drops1 ,cream ,walnuts1 ,figs1 ,dates1 etc41 etc4 ,,fondant ,,for ,,dipping4 ,use the same proportion of ,sugar1 water1 cream of tartar1 or glucose1 as in previous batch2 cook to the blow1 or #bcj deg4 strong2 pour out on a cold1 damp slab2 let remain until perfectly cold1 then cream as directed before4 ,this ,cream is used for all ,dipped goods1 ,icing goods1 etc4 ,,how ,,to ,,flavor ,,and ,,color ,,cream4 ,if ,vanilla flavor is wished1 add when the batch begins to boil one ,vanilla ,bean to each seven pounds of ,sugar2 prepare the ,beans in the following manner3 ,split them in halves to the stem2 scrape out the centers2 place these on the slab so they may be incorporated in the syrup2 while creaming the ,beans1 add to the batch2 or1 if flavoring with extract1 pour it on the batch while on the slab2 the color should be added when the batch reaches the boiling point4 ,,syrup ,,for ,,crystalizing4 ,take any number pounds of ,sugar1 one quart of water to each six pounds1 and boil to #cd deg4 by the saccharometer if a fine crystal is desired2 if a coarse one1 boil to #cf deg42 set off and let remain undisturbed until nearly or quite cold2 then sprinkle a little water over it to dissolve the thin crystal coating that has formed over the top2 it is now ready for use2 having placed the goods for crystalizing in pans1 with a dipper pour the syrup carefully over them until covered2 then place over each pan damp cloths1 allowing them to rest on the syrup1 this takes up the crust of ,sugar that forms on top of the syrup2 set the pans where they will be undisturbed for about eight or nine hours2 then place them in the crystal trough2 drain off the syrup and let remain until dry2 remove the cloths from them2 turn the pans upside down on a table1 and the goods will fall out4 ,,casting ,,in ,,starch4 ,this process consists in having a number of starched trays1 which are made of wood about two and one-half or three feet in length1 eighteen or twenty inches in width1 and two inches in depth2 fill these with fine1 dry starch powder and level the top2 now1 with plaster molds1 which are made fast to a strip of wood one or two inches wide1 according to the size of the molds1 press into the starch and remove carefully2 take a ,confectioner's funnel and a round stick which just fits the small hole at the bottom of the funnel1 and long enough to give a hand hold above the funnel2 fill part full with syrup1 and holding it over the starch prints raise the stick a little and allow enough syrup to escape to fill the print1 and so on till all are filled2 then remove to the starch closet2 when they have remained long enough sieve off the starch2 if there is still some starch adhering1 dust it off with a fine brush2 then place the goods in pans for crystalizing4 ,,maple ,,fondant4 ,it is made in the same manner as other ,cream1 except use ,maple ,sugar instead of ,confectioner's ,a1 and a little less cream of tartar or glucose2 if wished to tone down the strong flavor of the ,maple1 use one half ,maple and one-half ,confectioner's ,a4 ,,dipped ,,bonbons4 ,take three or four pounds of ,cream made for dipping2 put it into a porcelain dipper enclosed in a jacket containing water2 place this on the fire1 and when the water boils1 set off and stir and work the ,cream with a small spatula until it is the consistency of ,milk ,cream2 now1 place the dipping pot on a table2 arrange the centers to be dipped on the left of the pot1 and a clean sheet of tin on the right2 drop a center in the ,cream2 then with a wire ladle or an ordinary fork1 dip the center1 and removing it1 drop it on the sheet of tin2 in a little while they will be hard enough to handle4 ,in this mixture dip ,english ,walnut halves1 ,pineapple cut into squares1 whole ,cherries1 in this case2 color the ,cream pink and flavor ,nectar2 ,marshmallow ,drops making the ,cream any color desired2 ,almond paste formed into small balls2 color the ,cream a green tint2 ,quince ,jelly1 ,cream colored ,orange tint2 ,citron cut into squares1 ,cream1 white and ,vanilla flavor2 ,nougat cut into small strips1 chopped-up ,black ,walnuts1 chopped ,pistache ,nuts1 ,filberts1 ,brazil ,nuts1 ,cocoanut1 etc4 ,,cordials ,,dipped4 ,dip ,cordial ,drops in this same ,fondant as mentioned above2 they are very nice and popular in the winter season1 but do not stand well in summer4 ,,dipped ,,maple ,,bonbons4 ,prepare three or four pounds of ,maple ,cream in the same manner as for white and for centers2 cook two pounds of ,maple ,sugar to a ,soft ,ball1 and whip into it the whites of three ,eggs2 beat to a staunch foam2 when cold1 roll into balls and dip2 also dip ,english ,walnut halves in this ,cream4 ,another nice center for ,maple is one fresh grated ,cocoanut1 and one and one-half pounds of pulverized ,sugar worked into a paste1 rolled into balls and dipped4 ,still another3 ,cook four pounds of ,maple ,sugar with one spoon cream of tartar to #bfe deg41 and stir into it two grated ,cocoanuts2 pour out on a damp slab1 cream it and form it into balls4 ,,chocolate ,,bonbons4 ,put into a dipping-pot one ounce of ,chocolate to each pound of ,cream to be used2 place the pot on the fire1 and when the ,chocolate is melted1 add the ,cream and stir it until dissolved2 add about one-fourth of a pint of simple syrup to each pound of melted ,fondant2 this is now ready for dipping2 use for centers1 ,english ,walnuts1 ,hickory-nuts1 or ,brazil ,nuts2 chop them very fine1 and work sufficient ,cream with them to form a paste4 ,a ,chocolate center made in the following way is very nice3 ,cook to a ,soft ,ball three pounds of ,sugar1 a half spoon cream tartar1 and three ounces of ,chocolate2 set off and stir into it one-fourth ounce ground cinnamon2 granulate a moment1 then with a funnel run them into starch prints1 any style desired2 set them in the closet2 next day they may be removed from the starch and dipped4 ,,conserve ,,bonbons4 ,cook four pounds of ,sugar1 a little more than one pint of water1 and a small spoon of cream tartar to a ,soft ,ball2 set off and add two or three tablespoons of pulverized ,sugar2 then1 with a small wooden spatula1 work the ,sugar on the sides of the basin till it becomes whitish2 then pour into the dipping-pot1 having the water in the jacket boiling2 color and flavor any shade or flavor wished1 and dip any kind of ,jelly centers1 dropping them on sheets of tin2 when cold1 with a small brush dipped in any color wanted1 touch the tops of all the ,bonbons4 ,for example1 if the ,bonbons are pink1 use red color4 ,,dipped ,,jelly ,,gums4 ,dip ,fresh ,jelly ,gum ,drops in melted ,fondant1 and drop them into a pan or tray containing chopped-up ,walnuts1 or any nuts desired2 roll into balls and crystallize4 ,,cocoanut ,,marshmallow ,,bonbons4 ,cut fresh ,marshmallow ,drops into four pieces each1 and dip them in melted ,fondant1 pink color1 ,rose or ,nectar flavor1 and drop them into a pan containing grated ,cocoanut2 prepare the ,cocoanut in the following manner3 ,take white desiccated ,cocoanut2 sieve it1 rejecting all the fine siftings2 pour on the remainder a few drops of red color2 stir them thoroughly until all are a pink shade2 roll the dipped drops in this1 and when cold1 arrange them in pans for crystallizing4 ,,fruit ,,icings4 ,take of dipping ,cream any number of pounds desired1 say five2 put it into a basin inside of another one containing water2 place on the fire2 stir the ,cream until dissolved1 but not thin2 add a few drops of red color1 and flavor ,nectar or ,strawberry2 pour this into a starch tray1 lined with good strong ,manilla paper2 spread it in a thin layer over the bottom2 now1 put over the fire in the same way eight pounds of ,cream1 and dissolve as before2 stir into this three or four pounds of ,cherries1 ,pineapple1 ,citron and ,apricots1 cut up2 pour this on top of the first layer1 and spread of even thickness2 now1 again melt five pounds of ,cream1 color a bright green1 and pour on top of this last2 set away until next day1 then turn the tray upside down on a table1 and the ,cream will drop out2 remove the paper and run a ,caramel marker over it two ways1 and cut it into squares and crystallize4 ,,almond ,,icings4 ,use of same ,cream as before1 about five pounds2 dissolve1 and pour it into a tray2 now1 melt one-half pound of ,chocolate in the basin1 and add eight pounds of ,cream2 dissolve and stir in three pounds of ,almond ,nuts2 pour on first layer and spread of even thickness2 then again1 melt of white ,cream five pounds1 and spread it over the last1 finish as before4 ,,hickory-,,nut ,,icings4 ,take ten pounds of same ,cream as used before2 place it in a basin and dissolve as before2 stir in three pounds of choice ,hickory-nuts1 and pour out in a tray1 spreading of even thickness2 when cold1 mark with ,caramel marker1 and crystalize or cook ten pounds of ,sugar1 three pints of water1 one teaspoon of cream tartar to a ,strong ,ball2 let it stand awhile to become cool2 then whip into it the whites of four ,eggs beat to a staunch foam2 when it is pure white stir in three pounds of ,hickory-nuts1 and pour into a tray1 and spread of even thickness2 finish as before4 ,a great many varieties of these goods can be made in this manner1 combining different flavors and colors to suit taste4 ,,fruit ,,nougat4 ,dissolve as for ,fruit ,icings ten pounds of ,cream2 whip into it the whites of three or four ,eggs2 then stir in three pounds of ,french ,fruits1 such as ,pineapple1 red and white1 ,plums1 ,cherries1 etc42 pour into a deep pan and set away till next day2 then cut into large squares1 same as ,nougat1 and wrap in wax paper4 ,,cream ,,walnuts4 ,roll with the hands a piece of ,cream into a strip about one inch in diameter2 then with a knife cut into pieces about one inch in length2 roll into a ball1 and place a ,walnut half on two sides opposite each other2 place them in pans1 and when they have stood a few hours1 they may be crystallized4 ,another way1 form on a slab a cone of sifted pulverized ,sugar2 any number of pounds desired2 hollow out the top and pour in a small quantity at a time of any pure ,fruit juice2 work it into a stiff ,cream1 and color whatever shade corresponds to the flavor used2 then roll out and serve in the same manner as before2 these are very popular and handsome made in such colors as white1 red1 yellow1 orange and green2 crystallize as before4 ,,cream ,,dates4 ,select choice whole dates2 press with the fingers the seed to one side1 and with a pair of shears cut the date in half lengthwise2 the seed can now be removed without spoiling the appearance of the date2 fill them with ,cream and roll them in the hands lengthwise1 making them long and slim2 place them in pans and crystallize4 ,made in this way1 they are very handsome2 they may be made in white1 red1 yellow1 orange and green4 ,,cream ,,cherries ,,and ,,raisins4 ,select only nice1 large ,fruit1 and open one-half of them and fill with smooth ,cream any color or flavor desired--,vanilla being the most popular4 ,,cream ,,bonbons4 ,having filled a number of starch trays with fine dry starch1 print any design desired2 then put into a basin four or five pounds of ,fondant2 place this inside of another basin containing water and set on the fire2 when dissolved1 color and flavor as desired2 then remove from the basin containing water1 and set over the fire a moment1 stirring all the time2 do not let it come to a boil1 as that would change it into a conserve when cold2 now1 with a funnel1 run it into the prints and set in the closet till next day2 then take them out on a sieve2 dust off any adhering starch with a fine brush or bellows1 they are now ready for crystallizing4 ,,jelly ,,cream ,,bonbons4 ,make impressions in the starch trays with molds having two separate designs1 one smaller than the other2 now make a ,jelly from ,apples1 color and flavor it to suit taste2 then run it into the lowest impression in the starch2 after filling all1 and they have become cold1 dissolve a quantity of ,fondant to the consistency of ,cream2 color and flavor2 now1 with the funnel1 fill the impressions full over the ,jelly2 set in the closet1 and in a few hours they may be taken out1 placed in a sieve1 and dusted2 then put into pan for crystallizing4 ,these molds1 having separate designs1 may be filled with different colored ,cream1 and they look very handsome4 ,,conserve ,,bonbons4 ,print a few starch trays with whatever designs wished2 cook five pounds of ,sugar1 a small spoon of cream tartar1 and one quart of water to a ,soft ,ball2 set off and stir in one pound of soft dipping ,cream2 color and flavor2 then with a small wooden spatula rub the syrup on the sides of the basin until it assumes a whitish appearance2 pour a portion of it into a funnel1 setting the remainder near the fire to keep warm2 run into the starch prints2 in a little while they may be removed1 dusted and put to crystal4 ,,conserve ,,icings4 ,cook a batch in the same way as for ,conserve ,bonbons2 whip into it the whites of two ,eggs1 and1 when done1 instead of running in starch1 stir in two pounds of ,hickory-nuts or any nuts desired2 pour in a tray lined with paper2 as soon as cold1 cut into squares and crystallize4 ,several varieties of these ,icings can be made1 and they are delicious4 ,,log ,,icings4 ,chop up a few pounds of blanched ,almonds2 sieve them1 rejecting the siftings2 divide the remainder into three equal parts2 now1 take one lot and putting it into a bowl1 pour on a few drops of red color2 work them with a spatula until all are colored2 then spread them out on a sheet of paper to dry2 treat the second lot in the same way1 coloring it yellow2 then the third1 coloring it green2 now1 take of desiccated ,cocoanut the same amount2 sieve and color red1 yellow and green2 color and flavor a quantity of ,fondant red1 yellow1 orange and chocolate2 take of the chocolate one-half pound2 form into a roll2 now1 take of the yellow double the quantity2 form it into a sheet just reaching around the chocolate2 then put a green sheet around this1 and with the hands roll it out into a strip one inch in diameter1 and cut them into pieces about twelve inches in length2 lay these on sheets of tin1 or a tray1 to harden a little2 when firm enough to keep their shape1 pour a little simple syrup on a slab2 roll a strip in the syrup1 then again in any of the colored nuts1 and lay aside until the nuts adhere firmly to the ,cream2 then cut into pieces diagonally1 about one inch in length2 proceed in the same way with all the ,cream1 forming it into rolls1 combining such colors as suit the taste1 and rolling them in the different colored nuts and combinations of nuts2 roll some of the strips in melted chocolate1 then again in the nuts2 these goods are unequalled for dressing fancy boxes4 ,,acorn ,,bonbons4 ,color a number of pounds of ,almond ,paste a bright green1 and roll out into strips2 cut into pieces of equal size2 then form into round drops1 having one end shaped pointed like an ,acorn2 when all the paste is formed in this way1 prepare a ,chocolate ,fondant1 same as for dipping ,chocolate ,bonbons4 ,sieve a quantity of ,a ,sugar1 reserving only the large bright crystals2 put this into a pan2 now1 take an ,acorn in the hand and dip the blunt end in the ,fondant2 then stand it in the ,sugar1 ,chocolate end down1 so on drying small crystals of ,sugar will be adhering to the cap2 continue in this manner till all are done2 then arrange them in pans and crystallize4 ,,fig ,,creams4 ,take green ,figs preserved2 cut them into quarters1 leaving them connected at the stem2 now1 prepare a quantity of ,cream1 colored pink1 and flavored strawberry1 nectar or rose2 roll into a strip1 cut into pieces of equal size2 form them in cones2 put one of these inside of each ,fig1 the base next the stem2 press the quarters against the ,cream2 then with a fine brush dipped in red color2 make four stripes on each one1 starting at the base of the ,fig between each quarter1 and running to the point of the ,cream2 place in pans and crystallize4 ,,jelly ,,rolls4 ,cook a stiff ,apple ,jelly1 color red1 and flavor rose or any other flavor desired2 spread it out on a greased slab1 and when cold lay it on a sheet of ,cream of same thickness1 roll up1 cut into slices and crystallize4 ,,almond ,,confits4 ,select a quantity of whole ,dates2 press the seed to one side and cut them in halves lengthwise2 remove the seed and put a ,jordan ,almond inside2 close together again and dip in melted ,fondant1 and when cold1 cut them in halves and crystallize4 ,,crab ,,apples4 ,take of white ,cream two or three pounds2 same amount of red1 yellow and chocolate2 form these into strips triangle in shape2 place them together in such a way as to form a ,round ,roll2 now1 with the hands roll out into a strip about one inch in diameter1 and cut into pieces of equal size2 roll again into balls2 then with a sharp stick make indentations on the two ends of each2 arrange in pans and crystallize4 ,,pineapple ,,creams4 ,cut a quantity of ,pineapple into small1 narrow strips2 roll out with a rolling-pin a sheet of ,cream quite thin2 any color1 and with a tin tube one inch in diameter1 cut a number of cakes2 lay a strip of ,pineapple on each cake1 and fold two sides together over the strips4 ,a very small ribbon may be tied around this and then put to crystal4 ,a great many more fancy hand-made designs might be mentioned1 but a sufficient amount have been already named to give any one an idea of how to get them up1 and if1 after becoming familiar with the modus operandi as given in this volume1 they possess some originality1 their imagination will readily assist them in producing new designs to the already large variety4 ,,chocolate ,,work4 ,,how ,,to ,,make ,,chocolate ,,cream ,,drops4 ,the first thing needed is a ,chocolate warmer2 this consists in a large tin or sheet-iron pan1 inside of which is a smaller one arranged so water can circulate between them2 set this pan on the fire1 and bring the water to a boil2 set off and put into the warmer any quantity desired of sweet ,chocolate1 having pounded it fine1 so as to melt readily2 stir thoroughly until dissolved into a thin paste2 add a little ground cinnamon2 now1 having prepared the drops for dipping1 in the following manner1 viz43 ,roll out a piece of ,cream into a strip2 then with a knife cut it into pieces of equal size2 roll it again into balls2 lay them in trays until they have dried a little1 so they will keep their shape2 then pour a cup of melted ,chocolate on the warm slab 7this should be a small marble slab1 set in a frame1 having an oil or gas stove1 or a few gas jets under it2 heat this slab blood warm72 throw into it a number of these ,cream ,balls2 work them around in the ,chocolate until coated2 then drop them from the hand with the forefinger and thumb on sheets of tin covered with wax paper2 set them in a cool place until the ,chocolate hardens2 they are then ready for use2 in summer they should be put into an ice chest until hardened4 ,another way to prepare the ,cream for dipping1 is to dissolve a few pounds of ,cream in the same manner as for ,bonbons2 then with a funnel run it into starch prints2 in a little while they may be removed from the starch1 dusted and dipped as before4 ,in this same mixture may be dipped drops made from powdered ,sugar in the following way3 ,grate the outside rine of a few ,lemons1 and having formed the ,sugar into a cone1 hollow out the top2 pour into this the juice squeezed from the ,lemons1 together with the rine1 and work all into a ,cream2 do the same with ,oranges and with any kind of ,fruit juice2 add a little ,citric ,acid dissolved in water to bring out the ,fruit flavor2 also1 dip in this mixture roasted ,almonds1 ,nougat cut into small squares1 ,marshmallow ,drops1 ,cocoanut ,paste1 plain ,fondant squares1 placing an ,english ,walnut half on the top4 ,,to ,,make ,,sweet ,,chocolate ,,from ,,plain4 ,melt in the ,chocolate warmer any number pounds of ,cocoa ,paste2 when dissolved stir into it one half pound of fine ,sugar dust to each pound of ,cocoa ,paste4 ,,pralines4 ,cook four pounds of ,sugar1 small spoon of cream tartar1 one quart rich ,cream to a very soft ball2 set off and work the ,sugar on the sides of the basin with a small wooden spatula until it turns cloudy2 work this cloud into the body of the ,sugar1 and so on until it has a whitish appearance throughout2 then1 with a funnel1 run it into starch prints2 in a few hours they may be taken out1 dusted and dipped in melted ,chocolate1 in the same manner as ,bonbons1 with a wire ladle1 dropping them on sheets of tin covered with wax paper2 make them in ,vanilla1 ,strawberry1 ,nectar1 ,lemon1 ,orange and ,coffee4 ,to make ,coffee1 take one-half pound best ground ,coffee to one quart of water2 set on the fire and bring to a boil2 set off and let simmer a few moments2 then strain1 and use this liquid to cook the ,sugar with instead of ,cream1 and finish as before2 any kind of ,jelly may be dipped in ,chocolate1 and are very nice4 ,to thin ,chocolate when too thick for dipping1 add a little ,cocoa ,butter1 ,rape ,seed ,oil or fresh melted ,suet4 ,to thicken when too thin1 add fine ,sugar dust4 ,chocolate for dipping can be flavored with vanilla sugar1 ground cinnamon1 cloves1 allspice or mace4 ,,varnish ,,for ,,chocolate ,,work4 ,place in a glass jar a quantity of ,gum ,shellac2 pour over it enough ,alcohol to cover2 let remain till next day2 when ready to use1 pour out a quantity in a vessel2 add ,alcohol until of the consistency of varnish1 then apply with a brush4 ,,apple ,,jelly4 ,take any quantity of ,sweet ,apples2 cut them into slices1 and put them into a basin with enough water to cover2 set on the fire and cook until quite soft2 remove and rub through a fine sieve2 now1 if wishing to run this in starch for dipping1 add to one quart of this pulp one ounce of dissolved ,gelatine2 then cook five pounds of ,sugar to a ,good ,ball1 and stir in this pulp2 now1 with a funnel1 run it into the starch prints2 next day1 after removing them from the starch and dusting1 they are ready to dip2 but if a stiff ,jelly is wanted for ,jelly ,rolls1 etc41 add to each pint of this pulp one pound of pulverized ,sugar2 set on the fire and boil1 stirring all the time1 until it begins to adhere to the spatula2 then remove and pour out into pans or trays1 spreading it of any thickness wished2 this is the basis of almost all ,jellies1 such as ,strawberry1 ,raspberry1 ,pineapple1 etc42 simply color and flavor to to suit taste4 ,,apricot ,,jelly4 ,cook ten pounds of ,sugar to a ,hard ,ball2 then add to it five pounds of ,apricot ,pulp1 having strained it through a fine sieve2 pour a portion into a funnel and set the rest near the fire to keep warm2 run it into starch prints1 and let it remain until next day3 they may then be removed1 dusted free of any adhering starch1 and dipped in melted ,fondant4 ,,preserving ,,fruits4 ,select the finest ,fruit1 but not too ripe1 and pare such as ,peaches1 ,quinces and ,pears2 then1 with an ordinary fork1 prick them to the seed in several places1 so that the air in the ,fruit may escape1 and also so the ,sugar may enter the ,fruit more easily2 as they are pricked throw them into cold water1 this prevents them from becoming black in the places pricked2 now1 put them into a basin of hot water1 letting them simmer until parboiled1 then1 with a skimming ladle1 dip them from the hot water and drop them into a basin of cold water1 allowing them to remain a few moments2 remove from the water and put on a hair sieve to drain2 when drained1 put them in a wide-mouthed crock and bring to a boil a quantity of simple syrup2 pour this over the ,fruit2 then place a plate over the top to hold the ,fruit under the syrup2 set away till next day1 then empty this crock of ,fruit and put the syrup again into the basin1 and bring just to the boil2 return again to the crock and cover with the plate2 do this each following day1 for six days2 by this time the ,fruit will take up no more ,sugar2 put them into a cool place4 ,,glazed ,,fruits4 ,cook a few pounds of ,sugar to a blow2 set off and add such preserved ,fruits as are wanted2 then1 with a small wooden spatula1 work the ,sugar against the sides of the basin until cloudy2 now1 dip out the ,fruits with a skimming ladle1 placing them on a wire screen to dry1 which will require an hour or so2 they are then ready for the counter4 ,,brandied ,,cherries4 ,take an open mouthed jar1 till it part full of simple ,syrup1 adding to it ,alcohol until of such strength as desired1 and put into this a quantity of preserved ,cherries4 ,when they have received sufficient flavor to suit taste1 they may be removed and dipped in melted ,fondant4 ,,syrups ,,for ,,the ,,soda-,,water ,,fountain4 ,as nearly two-thirds of the ,confectioners handle ,soda-,water1 a few practical receipts for making the ,syrups most used1 will1 ,i think1 be acceptable to many4 ,in preparing ,syrups for the ,fountain use only the best ,confectioner's ,a ,sugar1 as this renders the ,syrups transparent2 does not decompose so readily1 and saves the time and trouble of clarification1 which is necessary if a poor quality of ,sugar is used4 ,syrups are best preserved by putting them in small earthern jugs1 well corked1 and in a cool place1 ranging in temperature from #dj to #ej deg4 ,fahr4 ,to prevent ,syrups from granulating1 add a small teaspoon of cream of tartar to each twelve and a half pounds of ,sugar4 ,syrups that have fermented may be restored again by bringing them to the boiling point4 ,always use a copper basin in preparing all ,fruit ,syrups4 ,,simple ,,syrup4 ,to each gallon of water add one-fourth ounce ,gelatine2 stir until dissolved1 then add twelve and a half pounds of ,confectioner's ,a ,sugar2 stir until dissolved2 set off and remove the scum and place in an earthern jug for use as needed4 ,a variety of ,syrups may be made from this ,syrup by adding flavoring and color2 but they are artificial at best1 and do not compare with those made from ,fruit juices4 ,,vanilla ,,syrup4 ,split three ,vanilla ,beans and scrape out the centers2 add the ,beans together with the centers to one gallon of water and one-fourth ounce ,gelatine2 allow to boil a few moments2 then add twelve and one-half pounds best ,sugar2 stir until all is dissolved2 remove and take off the scum and strain into a jug4 ,a very good ,vanilla ,syrup may be made by adding to simple ,syrup about five ounces of ,vanilla extract to each gallon4 ,,chocolate ,,syrup4 ,place on the fire one gallon of water2 when it boils1 add twelve ounces of ,chocolate pounded fine2 stir until dissolved1 then remove and let stand until nearly cold2 when a scum of grease will form on the top1 remove this and set again on the fire1 and add twelve and one-half pounds best ,sugar2 stir until dissolved2 set off and strain into a jug4 ,many do not skim off the grease1 thinking a better ,chocolate flavor is obtained by placing all in an open-mouthed crock or jar1 and stirring this scum into the body of the ,syrup each time before using2 but ,i prefer the former4 ,,coffee ,,syrup4 ,to one pound of pure roasted and ground ,java ,coffee add one gallon water2 place on the fire1 and when it boils1 remove and cover1 allowing it to remain so until nearly cold2 then strain1 and having placed the decoction again on the fire1 add twelve and one-half pounds ,sugar2 stir until all has dissolved and reached the temperature of boiling2 set off and strain into a jug4 ,,lemon ,,syrup4 ,to one gallon simple ,syrup add one-half ounce of dissolved ,citric ,acid 7dissolve the ,acid by adding one pound of water to one pound of ,acid71 and a sufficient amount of fresh ,lemon ,oil to suit taste4 ,,another ,,formula4--,take the grated yellow rinds of any quantity of fresh ,lemons2 place them in a closed vessel in the proportion of one pint of boiling water to each six ,lemons2 let remain a few hours1 then strain2 now1 press the juice from all the ,lemons grated1 and add this to the juice from the gratings1 and to each pint of this add one pint of water and three and one-half pounds of ,sugar2 place on the fire and stir until dissolved2 do not let it boil2 set off and strain into a jug4 ,,orange ,,syrup4 ,proceed in the same manner as for ,lemon ,syrup1 using the grated yellow rinds of fresh ,oranges1 or flavor simple ,syrup with extract ,orange1 adding one-half ounce dissolved ,citric ,acid to each gallon1 and color with saffron and a few drops carmine4 ,,strawberry ,,syrup4 ,to three quarts water2 having dissolved in it one-fourth ounce ,gelatine1 add one quart pure ,strawberry juice2 place on the fire and add a small quantity of carmine to color2 now1 add twelve and one-half pounds ,sugar2 stir until dissolved2 remove and take off the scum1 then add one-half ounce dissolved ,citric ,acid2 strain into a jug and when cold cork well4 ,raspberry1 ,blackberry1 ,pineapple and ,cherry are all made in the same manner4 ,,peach ,,and ,,apricot4 ,take a quantity of ripe ,peaches or ,apricots2 remove the stones2 place them on the fire1 and adding to them water in the proportion of one quart to four quarts of ,peaches2 stir all the time until reduced to a pulp2 pour into a crock1 and when cold1 strain through a fine sieve2 then1 having dissolved one-fourth ounce of ,gelatine in three quarts of water1 add one quart of the above juice1 and twelve and one-half pounds of ,sugar1 and finish as ,strawberry1 etc4 ,,nectar ,,syrup4 ,flavor simple ,syrup to suit taste with extract ,nectar1 and color pink1 with a few drops of ,carmine or ,cochineal4 ,,another ,,formula4--,thoroughly mix together three pints of ,vanilla ,syrup with one pint of ,pineapple and one of ,lemon2 this forms a very nice ,nectar4 ,,catawba ,,syrup4 ,add to simple ,syrup1 colored a delicate pink with ,carmine1 a sufficient quantity of extract ,catawba to suit taste4 ,,another ,,formula4--,to one quart simple ,syrup add one quart of ,catawba ,wine2 this forms a delicious ,syrup4 ,,orgeat ,,or ,,almond ,,syrup4 ,to one and a half pounds of fresh blanched sweet ,almonds add one or two ounces of bitter ones2 pound these to a smooth paste in a mortar2 then add one pint of water and mix2 place this mixture in a towel1 and twist from it all the milk possible2 to this milk add three pounds pulverized ,sugar2 dissolve cold1 and add a small quantity of ,orange ,flower water2 strain into a closed jar1 and shake often to keep the milk from separating from the ,sugar4 ,,ginger ,,syrup4 ,color one gallon simple ,syrup with a little burnt ,sugar1 and add to it one-half ounce ,tartaric ,acid1 and two or three ounces essence ,ginger to suit taste4 ,,cream ,,syrup4 ,this is prepared simply by adding fresh ,cream to well-flavored ,syrups4 ,,sherbert ,,syrup4 ,take an equal proportion of ,orange1 ,vanilla and ,pineapple ,syrups mixed4 ,,sarsaparilla ,,syrup4 ,flavor simple ,syrup to suit taste with extract ,sarsaparilla1 and color with burnt ,sugar4 ,,cayenne ,,syrup4 ,color pink one gallon simple ,syrup1 and add two ounces of tincture ,capsicum1 and mix well together4 ,,cinnamon ,,syrup4 ,flavor simple ,syrup to suit taste with extract ,cinnamon4 ,,maple ,,syrup4 ,place on the fire one quart of water1 add one-fourth ounce ,gelatine2 when dissolved1 add four pounds pure ,maple ,sugar2 dissolve and strain in a jug4 ,transcriber's ,notes3 ,text in italics is indicated with underscores3 italics4 ,the text contains many inconsistencies in spelling and hyphenation1 and these have been retained from the original4 ,punctuation has been corrected without note4 ,some entries in the ,table of ,contents have been moved to reflect the actual order of appearance in the text4 ,obvious typographical errors have been corrected as follows3 ,page vi3 ,cocoa changed to ,cocoanut ,page vii3 ,rasins changed to ,raisins ,page #bg3 ,bonesett changed to ,boneset ,page #ej3 clowdy changed to cloudy ,page #fc3 duplicate word it removed ,page #fh3 laddle changed to ladle ,page #gc3 tke changed to the ,page #gg3 payer changed to paper ,page #hb3 perserved changed to preserved ,page #hg3 ,,prelines cahnged to ,,pralines