,transcriber's ,notes3 ,bold text is surrounded by equal signs while italic text is surrounded by underscores4 ,,the ,,art ,,of ,,home ,,candy ,,making ,,with ,,illustrations ,illustration ,,third ,,revised ,,edition ,,published ,,by ,,the ,,home ,,candy ,,makers ,,canton1 ,,ohio ,copyright #aiac by ,the ,home ,candy ,makers ,canton1 ,ohio ,,to ,,the ,,ladies ,,of ,,this ,,country ,,who ,,are ,,fond ,,of ,,good ,,candy ,,and ,,desire ,,to ,,learn ,,the ,,art ,,of ,,making ,,it1 ,,this ,,volume ,,is ,,dedicated4 ,,introduction ,in presenting to you1 our third edition of 8,the ,art of ,home ,candy ,making10 we can safely say1 that a more complete or practical book1 on ,home ,candy ,making1 cannot be found4 ,we strive not only to give you a larger variety of the finest candies that can be made1 but to make each recipe1 so thorough and simple that anyone with a little study before making them1 can make every piece in this book with little or no trouble at all4 ,in presenting a thermometer with each book and telling you how to use it1 we lessen the work to such an extent1 that when once using one1 you would never attempt to make candy without it4 ,in using a thermometer in candy-making1 all it is necessary for you to do1 is to put it down in the kettle in the boiling candy1 and when it registers the required degree1 the candy is done and cannot possibly be wrong4 ,every batch you make will be just the same1 as we give you the exact degree to cook every recipe4 ,this book is intended for those who make candy at home1 and does not contain a single recipe1 but that may be made right at home in your own kitchen with a very small outlay for tools1 other than for cooking material4 ,we have endeavored to make all things clear to you1 but we must insist that you read each recipe over and study it carefully before starting to cook1 if you wish success4 ,with this explanation we think you will agree with us that this is the most complete book on home candy making ever written4 ,hoping you will make a success of your efforts1 and with our assistance in answering all questions you will surely do so1 we remain1 ,very ,truly ,yours1 ,,the ,,home ,,candy ,,makers4 ,canton1 ,o4 ,,general ,,instructions ,after reading the introduction to this book1 you will understand that it is not written for professional candy-makers1 but for those who make candy at home2 and consequently it is necessary to go into every little detail1 which of course1 will make these instructions rather lengthy4 ,we will endeavor to make them as plain as though we were holding a personal conversation with you1 and explain to you1 how to put the style and finish to each piece of your home-made candies1 that will equal any of the finest grades of candy that are made today4 ,in reading these instructions1 do not get the idea that any single one of these recipes are too difficult for you to make1 for you will find they are very simple when once you have begun4 ,any of these may be cut down or increased as you desire1 but always use the same proportions1 and cook the batch to the same degree4 ,remember1 the degree is always the same1 no matter how large or small you make your batches4 ,do not think it absolutely necessary to get everything in the line of tools that we mention in this book1 to have success with your candy1 as it is not4 ,for our whole aim is to teach you how to make your candies with as little expense as possible4 ,but to those who wish to go into it a little deeper than others1 or who make their candy to sell1 it would be well for them to have as many of these tools as possible1 for while not being a necessity1 are a great convenience4 ,these candies can be made at an average cost of from eight to fifteen cents per pound for the materials used in them4 ,in bon-bons the cost is considerably lower than in chocolates as you will find out4 ,this chocolate coating you will use for dipping1 is very expensive1 but you will find your chocolate creams cost you about fifteen cents per pound in the end2 and they are the same grade of chocolates that you pay from sixty to eighty cents per pound for in the best candy shops4 ,there is no way to cheapen your coating chocolate1 but one pound of chocolate will cover two to three pounds of candy1 according to the kind of candy to be dipped1 as some are heavier than others4 ,by bon-bons we mean the fancy colored ones with the fancy centers1 and coated with bon-bon cream2 not chocolate coated ones1 as we call those chocolate bon-bons4 ,the cooking question1 which is three-fourths of candy-making1 is here solved by the use of the thermometer1 which accompanies this book4 ,by cooking your candy with a thermometer1 you are not only exempt from burning or overcooking your batches1 but your candy will always be exactly the same2 and after you have made the bon-bon cream alone1 you would not take many times the cost of this book for your thermometer1 if you thought you could not procure another4 ,if at any time you have trouble with any recipe1 look and see if you have followed the instructions exactly as written1 and if you have and it does not act right1 drop us a line1 enclosing a stamp for reply1 telling us in as few words as possible1 how it acts and where it is not right1 and we will write at once where your trouble is4 ,if one of your batches shows signs of turning to sugar or gets gritty1 simply try it again and use a little more glucose than called for in the recipe4 ,but we know that if you follow the instructions and read every recipe carefully before making it1 that you will never have any trouble1 as we make these candies ourselves every day1 and we know that these recipes are correct4 ,therefore we repeat1 that you must be exact in your weighing and the degree you cook the batch to1 if you wish success4 ,these candies can be seen at any time1 at either of ,mr4 ,ned4 ,r4 ,goldberg's stores in ,canton1 ,o4 ,in giving you the following recipes we will no doubt shatter a great many ideas that you now have in regard to home candy making2 especially as to the style of cooking1 size of batch1 and length of time you keep your fondants after being made4 ,in making your ,christmas candies1 commence from three to four weeks before hand1 and make your chocolate creams first1 as they will keep perfectly for that length of time1 and even longer4 ,make your bon-bon cream at least two weeks before ,christmas1 and let it have a few days to season before making it into bon-bons4 ,it will keep for six weeks in cold weather if necessary and all you have to do is to dampen the cloth about twice a week1 and keep it in a cool1 dry place2 if you wish to make bon-bons or wafers at any time1 just go to the crock1 take out as much as you need1 replace the cloth1 and it is ready for the next time4 ,if you have a fair sized slab1 you can make at least a five-pound batch of fondant at one time1 but if you use a platter to cool it on1 we would not advise you to make more than about two pounds at a time1 as it will not cool quick enough1 and is then liable to grain4 ,if you ever have a batch of fondant so grainy that you cannot use it1 simply cream it up and use it for fudge or caramels in place of sugar as the recipe calls4 ,a ,,few ,,words ,,about ,,the ,,necessary ,,tools4 ,the number of tools absolutely necessary for making candy at home1 are very few outside of your ordinary cooking utensils4 ,but we will mention a few of them here1 so that you may know just what to get in case you care to purchase them4 ,the ,thermometer--,you already have1 7see article on 8,how to ,use the ,thermometer407 ,marble ,slab--,the next most important thing both for its usefulness and convenience is a marble slab4 ,while it is not absolutely necessary to have one1 we would advise everyone to make an effort to get one4 ,almost any size or kind of a piece of marble will do4 ,if you have an old marble top stand1 dresser or some other piece of furniture with a marble top1 use that4 ,if you purchase one1 see that it has a nice smooth top1 and the size about #ah x #ah inches4 ,it does not matter if it is a little larger one way1 but this is the standard size4 ,you can buy candy slabs most any size of any marble dealer very cheap4 ,if you have a large stone platter1 you can use that for nearly every kind of candy in this book2 but buy a slab by all means if you can4 ,steel ,bars for ,slab--,get four steel bars x inch in thickness1 7they will cost you about thirty cents at any hardware store74 ,measure your slab before buying the bars in this way2 if the slab is #ah x #ah inches1 get two bars each #ag inches long1 then get two each #af inches long2 these bars are shorter than the first ones1 so that they may be set in between the long ones1 making as large or small a dish as the individual batch requires4 ,scraper--,the best thing to use for creaming up the different kinds of fondants is an ordinary wall paper scraper1 which can be bought for ten cents at any hardware store4 ,a wooden butter paddle will answer the purpose if you cannot get a scraper4 ,candy ,paddle--,a wooden paddle is better to use in stirring candy than a spoon1 especially those candies that contain milk or cream1 as they must be stirred continually while cooking to prevent scorching1 and you are very liable to get burned4 ,take a piece of wood about #ae inches long and about #b inches wide on the paddle end1 and about inch thick and taper it towards the other end for a handle4 ,keep this paddle exclusively for stirring candy4 ,spatula--,a spatula is a very convenient tool for the kitchen and is really as useful for cooking as candy-making4 ,it may be used for scraping out the candy kettle1 cake bowl1 removing pies or cookies from the pan1 icing cakes and in various other ways4 ,a spatula nine inches long will cost you about #be;c at any hardware store4 ,kettle--,take a granite kettle holding about #b gallons1 and it will hold any size batch given in this book4 ,some candies boil up considerably and it is necessary to have a large kettle to avoid its running over4 ,if you make only a pound or so of candy at a time1 take a smaller kettle1 so the syrup will not scorch and that the bulb of our thermometer will be well down in the boiling syrup4 ,if possible get a round bottom kettle1 which is better than a flat one1 because there are no edges for the syrup to stick to1 and it is much easier to stir1 especially those that must be stirred while cooking4 ,illustration3 ,funnel ,funnel--,if you make wafers frequently1 you will find that a funnel will be a great help to you in dropping them1 so that they will be uniform4 ,have a tinner make you one after these directions3 ,shape a piece of tin #h inches long like a cornucopia1 #f inches at the top and tapering to the opening at the bottom1 which should be of an inch in diameter2 the handle should be about #e inches long and shaped like a dipper handle4 ,a round stick1 a flag stick1 tapered to fit the opening is used in dropping the wafers4 ,this funnel is also used for dropping the cream centers for chocolate4 7,see article on 8,how to ,mold in ,cornstarch407 ,illustration3 ,candy ,hook ,candy ,hook--,in making all kinds of taffy1 a hook is the best thing to pull it on1 for taffy which is pulled in this manner1 will be lighter and more fluffy than if pulled with the hands alone4 ,any blacksmith can make you one very cheap in this manner3 ,take a piece of tinned iron #ag inches long1 and or inch in diameter2 commence a little over half way down and bend it up like a fish hook4 ,have the other end flattened out a little and have two holes bored about two inches apart so you can screw it on the wall4 ,gloves--,a pair of canvas gloves with a buckskin face1 slightly greased is a great protection to the hands when pulling taffy or spreading out the different kinds of brittles4 ,if they stick to your taffy1 just dust them with a little cornstarch or flour4 ,illustration3 ,double ,boiler ,double ,boiler--,it is not absolutely necessary to have a double boiler1 but it is a great convenience to have one holding about a pint or a little more1 in which to melt the fondant or chocolate4 ,you may substitute an ordinary bowl and a pan of hot water in which to set it1 and obtain the same results4 ,dipping ,wire--,this is used in dipping bon-bons and accompanies the book4 7,see article on 8,bon-,bons407 ,plaster of ,paris ,moulds--,these moulds accompany the book and are used for making the centers for chocolates4 7,see article on 8,how to ,mold in ,cornstarch407 ,,how ,,to ,,use ,,the ,,thermometer4 ,illustration3 ,thermometer ,the first thing necessary for you to do is to test your thermometer4 ,they are supposed to register exactly #bab degrees in boiling water1 as this is the standard they are made by2 but in different altitudes1 water boils at different degrees1 so they are very liable to vary somewhat4 ,the different degrees given in this book1 to which it is necessary to cook the candies to1 are based on the supposition that your thermometer registers exactly #bab in boiling water2 so that if it registers either higher or lower than that1 you must allow for the difference4 ,learn to read it accurately the first thing you do4 ,put some water in a kettle on the fire1 and as soon it comes to a boil1 set your thermometer down in it with the bottom of the thermometer as near the center of the pan as possible1 and let it lean over against the side4 ,let it remain there for a few moments and then look and see what it registers1 and if it is exactly #bab1 always cook every recipe in this book to just the degree called for4 ,it does not matter how long you let it remain in the boiling water1 it will never go any higher after it comes to a good boil4 ,the reason is this1 that the water will evaporate if you allow it to boil long enough1 and consequently it can never get any hotter4 ,in candy there are other substances which1 as the water evaporates1 keep getting hotter and retain the heat1 and for that reason the mercury in the thermometer will naturally rise higher than #bab4 ,if your thermometer registers lower than #bab degrees in boiling water1 notice very carefully just how many degrees it is off1 and simply deduct that many degrees from the number given1 to which each recipe must be cooked4 ,if it registers higher than #bab1 add the number of degrees it registers over #bab1 to the amount given for each recipe4 ,for example3 ,supposing your thermometer should register #bji in boiling water4 ,it would consequently be three degrees too low1 and in cooking your candy1 simply deduct three degrees from the number called for in the recipe4 ,that is1 if you are making fondant1 which called for #bdj degrees1 only cook to #bcg1 and it will be exactly the same as it would be1 if you cooked it to #bdj with a thermometer registering #bab in boiling water4 ,in case your thermometer registers over #bab1 simply add the difference in the same manner as we have directed you to deduct1 in case it was too low4 ,to avoid mistakes and spoiled candy1 we would advise you to mark each recipe as soon as you have tested your thermometer4 ,in using it in candy1 put it in the kettle just the same as directed for testing in boiling water1 and it is always necessary to have enough candy in your kettle to come up over the bulb1 or it will not register accurately4 ,we mean by this1 that if you cook only a small amount of candy1 you must put it in a small kettle1 so it will be deep enough to cover the bulb of the thermometer4 ,if the candy should cook up on the thermometer so it would cover the degree to which you intend it1 just raise the thermometer a little1 being very careful not to lift the bulb out of the syrup1 wet your finger1 pass it over the glass tube1 and you will have no trouble in reading it4 ,in cooking fudge and such candies in which you use milk or cream1 they will always boil up high on your thermometer at first1 but by the time it is cooked enough to register the right degree1 you will find it has boiled down enough1 so the degree mark will be above the syrup1 but you must wet your finger and wipe off the glass before you can read it4 ,when cooking candies that require stirring1 occasionally slide the thermometer around the kettle and stir where it stood1 to prevent scorching1 being very careful not to lift the bulb out of the syrup4 ,while the thermometer is tested1 and is subject to sudden changes of heat1 it is always advisable to warm it slightly before putting it into the boiling syrup4 ,the thermometer is too expensive to take any risks4 ,there is no danger of its breaking when put into the boiling syrup1 for that is the use for which it is intended4 ,always remember when making candy1 that as soon as the thermometer registers the right degree1 lift it out of the syrup very quickly1 and set it in a pan of water and get your batch off the fire as soon as possible4 ,you must move quickly1 or the candy is liable to go up one or two degrees and that is sufficient to spoil your batch4 ,never put it in cold water after taking it out of the batch1 but have a pan of warm water ready so you can set it in as soon as your batch is done4 ,this will keep your stove from getting smeared and also protect your thermometer4 ,the thermometer will never make a mistake if you read it correctly4 ,few people are aware that professional candy-makers use a thermometer1 and are under the impression1 that all candies are tested in cold water1 better known as the hand test4 ,until a few years ago1 the candy thermometer was almost unknown and candy makers everywhere used the hand test2 but when the thermometer was introduced for candy-making1 they were quick to see the possibilities of such an invention and abandoned the water test1 because by cooking with a thermometer1 the candy was always the same1 no batches too hard or too soft1 as was the case with the old way4 ,we will give you the different hand test degrees as compared with the degrees on a thermometer3 ,hand ,test4 ,thermometer4 ,pearl #bbj ,small ,thread #bbh ,large ,thread #bcf ,blow #bdj ,feather #bdb ,small or ,soft ,ball #bdd ,large or ,hard ,ball #bej ,small or ,light ,crack #bed ,hard ,crack #bhd ,,material ,,used ,,for ,,candy ,,making ,sugar4 ,in all the recipes that call for sugar1 use granulated sugar unless otherwise specified4 ,when cooking a small amount of sugar a small pan should be used or else the pan should be placed on an additional ring1 so that the fire will only strike a part of the bottom of the pan4 ,the heat should never strike the pan above the sugar1 this causing it to bake on the sides of the pan and sometimes dissolving the pan4 ,slowly cooked sugar makes tough and sticky candy1 so that candy of any description should be cooked as rapidly as possible4 ,confectioner's ,sugar1 sometimes called ,,xxxx1 is especially ground for candy making purposes4 ,,xxx sugar is a coarser grade and is not as satisfactory as the ,,xxxx sugar4 ,pulverized sugar cannot be used as a substitute and give satisfactory results1 because it hardens4 ,water4 ,always use cold water when making candy4 ,the quantity of water used must be regulated according to the sugar4 ,milk4 ,use fresh milk in preference to ,pasteurized or sterilized milk1 because it is not so liable to curdle4 ,glucose is a very thick1 transparent1 tasteless liquid extracted from corn2 it is usually of a yellow tinge4 ,very few people know how glucose is made and are under the impression that it is an injurious adulteration4 ,because glucose is used extensively in cheap candy1 there is a certain amount of prejudice against it4 ,by using glucose sparingly in certain candies it imparts a smoothness and also prevents any stirred candy from turning to sugar4 ,it may be purchased from any confectioner that makes his own candy4 ,when purchasing it1 it is necessary to take a bucket or jar1 because it must be put into something that will be easy to get it out on account of its sticky quality4 ,in putting it into the kettle1 first weigh the kettle with the paddle1 take out the glucose with the paddle and when you think you have the required amount1 weigh the glucose1 kettle and paddle4 ,if you do not have scales to weigh it1 be very careful not to use too much glucose1 because it will spoil some candies4 ,glucose is easily handled in cold weather1 because it gets very thick4 ,dip your hand in cold water1 scoop out a small quantity of glucose1 keeping your hand moving all the time2 by doing this it will not stick4 ,one pint of glucose weighs one and a half pounds4 ,corn ,syrup1 which is ninety per cent4 glucose1 may be purchased at almost any grocery and may be used as a substitute for glucose4 ,use a little more than the amount of glucose called for4 ,corn syrup is of a yellow color1 consequently all of the candies in which it is used will be of a cream color4 7,see cream of tartar47 ,acetic ,acid4 ,the addition of acid in candy1 8breaks the grain0 of the sugar1 and brings out the flavor4 ,it may be purchased at a drug store4 ,ask for ,no4 #h and five cents worth will last a long time because it is only used for making fondant and oriental creams4 ,cream of ,tartar4 7,substitute for glucose47 ,as a rule a fourth of a teaspoonful of cream of tartar is used for every five pounds of sugar in making various kinds of candies1 such as butterscotch1 brittle1 center cream2 it may also be used for making a grainy fudge1 which is the only exception when it is used in a stirred candy4 ,japanese ,gelatine1 a vegetable gelatine1 is used in making the various jellies4 ,the ordinary gelatine cannot be used as a substitute4 ,nonparaf must be used instead of paraffine in all candy made for sale1 on account of the pure food laws4 ,it is used in chewing taffy and caramels2 it keeps them in shape and preserves their good qualities4 ,it may be omitted1 but by so doing a certain chewing quality of the candy is destroyed4 ,chocolate4 ,only coating chocolate should be used for candy making because it is stronger in flavor and imparts a delicate taste such as no other kind does4 ,it may be bought of any confectioner1 who makes his own candy1 in ten pound cakes4 ,flavors4 ,the best candies may be spoiled by using cheap flavorings1 and we strongly advise you to buy the very best4 ,only a few drops are required for flavoring candies and1 by buying a few at a time you will be able to have a large assortment in a short while4 ,color ,pastes may be used for coloring ice cream1 cakes1 icings and desserts and they add a dainty touch to an otherwise ordinary dish4 ,those that are used for candy making are adapted for all other needs1 are pure and strong1 so that a two ounce jar will last a long time4 ,colors seem to be a necessity when making bon-bons1 and we offer you a variety4 ,leaf green1 fruit red1 golden yellow1 damask rose1 caramel1 violet1 chestnut1 mandarin orange and imperial blue4 ,color pastes which we sell are made from vegetable colorings and are guaranteed under the pure food laws4 ,almond ,paste is used as centers for bon-bons4 ,paper4 ,waxed or oiled paper4 ,you may use the ordinary waxed paper that is found in all stores for covering butter1 etc4 ,waxed paper is used to line candy boxes and also for wrapping candies4 ,wafer ,paper4 ,for dropping purposes1 a heavier paper is required1 such as is found in cracker boxes1 cookies1 etc4 ,save all these papers1 iron them flat and they will answer the purpose and save you the expense of buying wafer paper4 ,rice ,paper is only used when making nougat1 and can be bought at a confectioner's4 ,wax paper bags are a neat and sanitary way of putting up salted and fresh nuts4 ,,how ,,to ,,crack ,,nuts ,,and ,,prepare ,,tops ,,for ,,bon-,,bons4 ,it is more convenient to buy your nuts already shelled1 although it is more expensive4 ,english walnuts are probably used more than any other nut1 for tops of bon-bons and centers also4 ,it is probably better to purchase these with shells on and crack them yourself1 as they are very easily cracked4 ,in purchasing these nuts1 get the smallest ones possible1 as the smaller they are the prettier they will look on your candies4 ,we advise you to always keep your bon-bons small in size4 ,the ,california ,english walnuts do not crack out as pretty as the ,grenoble nut does1 as the meat in them is a much prettier shape and rougher on top1 and looks much nicer on the bons-bons4 ,the ,grenoble nut is an ,english walnut1 imported from ,germany1 and you may always distinguish them from the fact that you can stand them on end2 while a ,california ,english walnut is so pointed at the ends that it will not stand up4 ,crack carefully on the side which does not have the ridge running down it1 as then the halves will come out perfectly whole4 ,the ones that break may be chopped up and saved1 to be used in the centers of the bon-bons4 ,almonds are very easily cracked and you will have no trouble with them4 ,always crack hickory nuts on the edge4 ,black walnuts should be cracked on the broad side1 as you never use them only in small pieces1 and it is not necessary to use any care in cracking them4 ,in some candies1 these walnuts are finer than any other nut1 as they give the candy a peculiar flavor1 especially in caramels and different taffies4 ,these are the ordinary walnuts that grow wild all over the country4 ,pecans are a very hard nut to get out whole1 but if you purchase as large thin-shelled ones as possible1 put them in a pan1 pour cold water over them1 let them stand for about five hours1 then pour off the water and let stand for a while1 or even over night until they dry off on the outside1 you will then be able to get the meats out very nicely without them breaking much4 ,they are a very brittle nut1 but by soaking them as directed1 they do not break very easily4 ,crack on the side which does not have the small vein running from end to end1 taking care not to hit them too hard1 and you will find that the halves will split open very nicely2 and if you will use a little care in removing them from the shell1 by using a knife with which to loosen them around the edge1 you will be able to get a great many of the halves out perfect4 ,use the perfect halves for the tops of your bon-bons4 ,pick over the broken ones and save the largest pieces of them with which to make ,chocolate ,pecan ,fritters 7see recipe71 and the small pieces you may chop up fine and use for centers4 ,it takes about two pounds of unshelled pecans1 almonds1 or ,english walnuts1 to make one pound of shelled meats4 ,for peanut candy1 always get if possible1 the small unroasted ,spanish peanut1 and they may be purchased of any confectioner or candy factory1 and at a great many of the large stores4 ,they come already shelled and should cost you from twelve and one half to fifteen cents a pound4 ,these nuts are much finer in flavor than the large peanut1 and by using the raw ones and roasting them in the candy as we direct you in the recipe1 you will find the flavor of your candy much nicer4 ,of course1 if you wish to use peanuts for the centers of bon-bons or chocolate creams1 any kind of roasted ones chopped up will answer the purpose4 ,in chopping your nuts1 it is much better to lay them on the table and use a butcher knife with which to cut them up1 than it is to put them in a bowl and use a chopping knife2 as by chopping them in a bowl1 you are unable to get them so uniform1 as the ones at the bottom will be chopped up into a fine powder1 for which you have no use1 before the ones on top are small enough4 ,by cutting them up with a knife as directed1 you will be able to get them all about the same size4 ,you will see the advantage of this after trying it once4 ,pistachio nuts make one of the prettiest tops you can find for bon-bons4 ,they are a small1 dark green nut1 which may be purchased at a great many large grocery stores in cities1 if you live convenient to one4 ,also some confectioners have them on hand1 but not many of them4 ,they are an expensive nut1 but a few of them go a great ways1 as they must be split in two4 ,after splitting them open1 save the prettiest halves for the tops of the bon-bons1 and all broken and off-colored ones you may chop up very fine1 and use for sprinkling over the tops of your pink bon-bons and they also look very pretty sprinkled over chocolate creams before the chocolate hardens4 ,,bon-,,bon ,,cream 7,,fondant74 ,illustration ,have all of these articles conveniently at hand3 ,place the table in a position where the air will strike it on all sides from a door or window4 ,be sure that it is level and that you can pass around it4 ,arrange the kettle in the most convenient manner1 so that when you lift it off the stove you will not have to turn it about or jar it unnecessarily1 as this is sufficient to spoil the syrup4 ,,bon-,,bon ,,cream4 #e pounds ,granulated ,sugar4 #f drops ,acetic ,acid4 #a pints cold ,water4 ,put the sugar and water into the kettle and place it over a ,,hot ,,fire 7it must boil quickly and not be allowed to simmer71 and stir constantly until it commences to boil4 ,it is not necessary to stir quickly1 but the sugar must not be allowed to settle4 ,,use ,,the ,,wooden ,,paddle or spoon to stir with1 and splash the syrup against the sides of the kettle to wash down the granulations4 ,just before the syrup begins to boil1 wipe down the sides of the kettle with a damp cloth and ,,be ,,sure ,,that ,,there ,,are ,,no ,,granulations ,,on ,,the ,,sides ,,of ,,the ,,kettle1 because1 unless they are removed they would make the fondant gritty4 ,,never ,,stir ,,the ,,syrup ,,after ,,it ,,begins ,,to ,,boil4 ,,never ,,jar ,,or ,,move ,,the ,,kettle ,,while ,,the ,,syrup ,,is ,,cooking4 ,when the syrup begins to boil1 add the acetic acid4 ,drop it on a spoon because you might not drop it accurately4 ,,too ,,much ,,acid would spoil the candy4 ,put the lid on the kettle and let it steam for several minutes4 ,this is done so that the steam will wash down the sides of the kettle and remove some remaining grains of sugar that might be sticking to the sides4 ,,it ,,is ,,very ,,important ,,that ,,all ,,of ,,these ,,grains ,,should ,,be ,,removed4 ,do not remove the lid until the steam is coming out freely around the edges1 because it does not matter if the lid is left on a little longer than three minutes4 ,remove the lid and put in the thermometer1 so that the bulb is covered with the syrup4 ,the thermometer may be read easier if it is fastened to the kettle by the hook on the back of the case4 ,if a black scum appears on the surface do not disturb it until it gathers into a bunch1 then carefully remove it by using a spoon and do not disturb the syrup4 ,while the syrup is cooking1 prepare the slab by washing it with a damp cloth4 ,do not dry it and ,,never ,,grease ,,the ,,slab ,,when ,,making ,,fondant4 ,place the bars in position4 ,if you use a platter instead of a slab1 it must be ice cold4 ,when the thermometer registers #bdj 7remember to make the correct allowance if your thermometer does not register #bab in boiling water71 remove it quickly4 ,see that your way is clear1 lift the kettle off the stove and carry it to the slab1 taking great care not to shake the syrup4 ,pour the syrup on the slab1 beginning in the center at one end of the slab1 pouring down toward the corner and while doing this1 keep the kettle as close to the slab as you can1 and at the end1 quickly tip up the kettle so that it will not drip4 ,,never ,,allow ,,the ,,last ,,of ,,the ,,syrup ,,to ,,drip ,,out ,,over ,,what ,,you ,,have ,,already ,,poured ,,on ,,the ,,slab4 ,,never ,,scrape ,,out ,,the ,,kettle1 because these drops and scrapings will granulate1 and when the syrup is cold there will be sugared spots on top4 ,if this should occur1 they must be removed before the syrup is worked1 because they would make the fondant gritty4 ,,never ,,move ,,the ,,table ,,or ,,platter ,,while ,,the ,,syrup ,,is ,,cooling ,,as ,,this ,,would ,,ruin ,,the ,,candy4 ,allow the syrup to remain on the slab until cold4 ,test it by using the back of the hand1 as it is more sensitive than the palm4 ,,when ,,the ,,syrup ,,is ,,cold ,,it ,,is ,,ready ,,to ,,be ,,worked4 ,then it should be as smooth as glass4 ,,working ,,the ,,fondant4 ,remove the bars by running a corner of the scraper between them and the syrup4 ,with the scraper or wooden paddle commence by scooping or turning the syrup toward the center so as to get it into a mass in the center of the slab1 as shown in ,fig4 #a4 ,continue turning it over and over2 always work from the edge and keep the scraper in the position of ,fig4 #a4 ,the mass will move from one end of the slab to the other1 but by always working around the edge1 you will be able to keep the syrup in a mass and prevent it from spreading over the slab4 ,each time that you turn up the syrup1 scrape the slab clean and turn the scraper up and over the mass as shown in ,fig4 #b4 ,this movement removes the syrup from the scraper and when it works up to the handle1 clean the scraper with a knife4 ,sugar will soon appear on the under side of the scraper1 but this is only an indication that the syrup is reaching the creamy stage1 when it will become much thinner and easier to work2 also it will require more rapid working to prevent it from running off the slab4 7,fig4 #c47 ,illustration3 ,fig4 #a ,illustration3 ,fig4 #b ,illustration3 ,fig4 #c ,when this stage is reached1 work rapidly and in a short time it will become harder and finally become a hard ball when it is finished 7,fig4 #d74 ,scrape off any remaining particles on the slab2 clean the scraper1 and put this sugar on the batch4 ,wring out a heavy cotton cloth out of ,,cold ,,water 7such as a piece of toweling71 so that it is damp1 and place this cloth over the fondant on the slab2 tuck it in on all sides1 allowing it to remain for a half hour4 ,this sweats or seasons it and mellows the fondant4 ,remove the cloth and your efforts will be rewarded by a mass of snow-white fondant1 smooth as velvet4 ,cut it into chunks and put them into a crock or stone jar4 ,wet the cloth1 7wring it out well71 and lay it over the top of the crock4 ,it must not touch the fondant1 because the cloth will draw the syrup and absorb the moisture of the fondant4 ,in three days it will be ready for use4 ,illustration3 ,fig4 #d ,the fondant may be kept six months in a dry1 cool place4 ,keep the cloth moist4 ,you may have the delicious bon-bons at any time1 as the fondant is always ready for immediate use4 ,if1 after you have poured the syrup on the slab1 you find that some scum has poured out with it1 remove it just before you begin to work the syrup1 because it will then be cold and there will be no danger of spoiling it4 ,if1 when you begin to work the syrup and you find there are granulations on the bottom of the slab1 or through the syrup1 it indicates that you disturbed the syrup while cooking1 jarred it too much when pouring it out1 cooked it too high or did not cool it rapidly4 ,if this should occur1 work the syrup according to the above instructions and the sugar may be used for cooking purposes or for any kind of candy ,,except ,,fondant4 ,you never beat the fondant1 but it may be kneaded before putting it into the crock1 if you wish to make it finer grained4 ,when the fondant is kept for any length of time1 a crust forms on top1 if the cloth becomes dry1 which may be melted with the rest of the fondant4 ,it is not spoiled4 ,the contact of the air is the cause of this crust forming4 ,moisten the cloth and the crust will soften in a short while4 ,,important3 ,never begin to work the syrup until it is cold4 ,this is one of the secrets of perfect bon-bon cream4 ,before you pour the syrup on the slab1 wet your hand a little in cold water and moisten the slab1 but do not get it too wet4 ,if any of the syrup should run out1 hold something at the place where it is running out underneath the bars 7for a minute or two7 until the syrup hardens a little and it will stop running out4 ,,never ,,put ,,the ,,syrup ,,that ,,has ,,run ,,out ,,in ,,the ,,batch ,,on ,,the ,,slab1 ,,because ,,it ,,would ,,make ,,the ,,whole ,,batch ,,grainy4 ,always use the same side of the slab for fondant1 and this side must never be greased4 ,bon-bon cream should always be covered1 so that it does not dry out4 ,it should not be used the same day that it is made4 ,don't allow the batch to get too cold1 as that takes all the life out of the sugar4 ,the crock may be covered with wax paper and a lid4 ,do not make a batch larger than what you can cool quickly on your slab1 because it will take too long to cool properly4 ,sugar that is cooled slowly loses its strength and after it is melted1 it will not keep a good string1 and also will be dull looking within a few days4 ,if the fondant in the crock becomes hard from neglecting to keep the cloth damp with which it is covered1 wet the cloth1 squeeze it slightly and place it over the crock4 ,the moisture will be taken up by the fondant1 which will be as good as before the moisture was evaporated4 ,if you should be so unfortunate as to spoil a batch of fondant1 you can use the sugar for most any kind of candy1 except fondant or orientals1 by simply using the grained fondant in place of sugar4 ,,maple ,,fondant4 #b pounds ,maple ,sugar4 #a pound ,granulated ,sugar4 #a pint ,water4 ,if you cannot procure the maple sugar1 use the following recipe3 #d pounds ,maple ,syrup4 #a pound ,granulated ,sugar4 pint ,water4 ,maple fondant is made in the same manner as bon-bon cream4 ,there is no acid used with the maple fondant4 ,it is more sticky than the white fondant1 but is delicious4 ,,coffee ,,fondant4 #a pound ,sugar4 #b drops ,acetic ,acid4 #a cup strong ,coffee4 ,follow the directions given for bon-bon cream4 ,,fillings ,,for ,,bon-,,bons4 ,you may use fillings of any kind you are particularly fond of1 but we will mention a few1 so as to give you an idea of the different kinds1 and will tell you how to use them later on4 ,one of the finest fillings is composed of candied cherries and candied citron ground up together1 or chopped very fine4 ,if you should have a food grinder in the house1 use that for this purpose2 but if you have none1 a chopping knife and bowl will answer the purpose4 ,about two parts cherries and one part citron makes a fine combination1 but you may use any proportion you wish4 ,a small amount of candied orange peel ground with them1 gives a peculiar flavor1 which is liked by many ,any kind of candied fruit1 such as pears1 plums1 limes1 or pineapple1 ground very fine1 make a nice filling4 ,figs1 after removing the hard part around the stem1 then ground up alone or with a little orange peel added to them1 make a very fine filling4 ,in fact1 most any fruit of this order1 such as raisins or dates1 will do1 but they are not so nice as the ,french candied fruits4 ,it is best to prepare quite an amount of these different fillings while you are at it1 as they will keep indefinitely without drying out1 if put in a small jar of some kind with a tight cover on it4 ,by doing this you will save a great deal of time and trouble1 as your fillings are always prepared for you1 and any time you wish to make a few bon-bons it will not be necessary to stop and grind your fillings4 ,almond paste1 which may be purchased at any bakery where they make macaroons1 makes a very fine filling4 ,it is all prepared when you buy it1 and is to be worked in with the bon-bon cream the same as the chopped fruit4 ,it is not expensive1 and will also keep for a long time in a closed jar4 ,ground pecans1 ,english walnuts1 hickory nuts1 and ,brazil nuts 7sometimes called nigger toes71 are about the best nuts to use for centers4 ,it is also best to grind as many of these at a time as possible1 as they will not spoil in cold weather4 ,fresh grated cocoanut may also be used1 by working it in your bon-bon cream1 for centers of cocoanut bon-bons2 but we will tell you a much nicer way to make a cocoanut filling later on4 ,any bon-bon with the ground fruit center in it will keep fresh much longer than one in which you use only nuts4 ,you will find that1 if you put enough ground fruit in the centers1 after your bon-bons are a week or ten days old1 they are very soft and sticky inside1 which is caused by the fruit sweating1 and are delicious4 ,some people will wonder how you were ever able to get a center so soft4 ,illustration ,,how ,,to ,,make ,,bon-,,bons4 ,as nearly all bon-bons are made in the same manner1 we will explain very carefully how to make one or two kinds1 and after you understand the idea1 you may make any shape1 color1 or flavor you desire4 ,we will now tell you how to make pink1 rose flavor bon-bons1 in several shapes4 ,take a small amount of bon-bon cream1 and from one third to one half as much ground cherries and citron 7see article on ,bon-,bon ,fillings7 as you have bon-bon cream1 and with your hands work and knead them well together4 ,this center1 especially1 is very sticky1 and you will be obliged to work enough ,,xxxx or confectioners' sugar into it to make it stiff enough so that you can mould it up into different shapes easily4 ,right here we will say that in getting the ,,xxxx sugar1 do not allow them to give you ,,xxx sugar1 as it is a little gritty1 while ,,xxxx sugar is as smooth as flour4 ,of course1 if you cannot obtain ,,xxxx sugar the other will do1 but is not so nice4 ,after you commence kneading this bon-bon cream and fruit1 add a little sugar at a time1 knead it in well and as soon as you get the mass so it feels a little dry1 it is ready to mould up4 ,you must use a little judgment in doing this1 as you only need work sufficient sugar into it to make it stiff enough so that the centers will retain their shape after being moulded4 ,if you wish any flavoring1 put a few drops into it while you are working in the sugar4 ,in centers where you use only chopped nuts1 and no fruit of any kind1 it is not necessary to use much1 if any sugar at all1 as the nuts have a tendency to make the cream work up dry4 ,sometimes bon-bon cream is stickier than it is at other times1 so if necessary use the sugar1 but never use any other than ,,xxxx or confectioners' sugar4 ,when worked sufficiently1 cut off a piece and roll it with your hands into a long roll about as large around as a cigar2 then cut in small pieces about one half inch long and roll each of them in your hands until they are perfectly round1 then lay them on a piece of wax paper1 and when they are all moulded1 set them in a cool place for a while until they harden a little4 ,we advise rolling out in this manner before cutting up to roll into balls1 as it will enable you to get them all about the same size4 ,if you find upon starting to roll them into balls that it is still too sticky1 you must knead in a little more sugar4 ,do not get the centers too large1 as your bon-bons are much prettier when small4 ,bear this in mind in all bon-bon making1 as most amateurs have a tendency to make their bon-bons and chocolates too large1 and the more dainty your candy looks1 both as to size and color1 the better it tastes4 ,after making part of them round1 take the remainder of the mass and pat it out into a flat piece about one-half inch thick and cut it up in strips seven-eighths inch wide2 then take each strip and cut it into pieces about one-half inch wide and here you have oblong centers seven-eighths by one-half inch1 which are for the centers of bon-bons1 on top of which you put a nut4 ,remember1 after these centers are coated they will be quite a little larger than this1 and you must try and keep them small enough so that after they are coated1 the half of an ,english walnut will almost completely cover the top of them4 ,of course if you use a smaller nut for the top1 your bon-bons will necessarily be larger than the nut1 and still they will not be large enough to look bad4 ,the ones upon the top of which you use the half of a pistachio nut1 must necessarily be considerably larger than the nut4 ,we give you these little details1 as they improve the looks of your candy so much1 and you will be able to make them to look pretty the first time1 and not be obliged to experiment any in order to get the correct size4 ,if you wish to use a pistachio nut on these1 they are prettier if you cut these centers square1 instead of oblong1 making them about five-eighths or three-fourths inch each way4 ,experience alone will teach you as to how much bon-bon cream it will be necessary to melt up in order to cover the centers you have moulded4 ,put your bon-bon cream in the double boiler with boiling water under it1 keep it on the fire and stir continually1 that is1 do not let it stand over a few minutes at a time without stirring1 and when it is melted1 flavor with a few drops of rose flavoring and color a delicate pink with ,damask ,rose coloring 7,burnett's71 by adding a little at a time until you have the desired shade4 ,it will probably be necessary to add a few drops of cold water to your fondant while melting in order to make it thin enough4 ,add the water very sparingly1 as it does not require much to thin it1 and if you get too much in1 your bon-bons will not harden for you after being coated1 and neither will they1 if the cream is not hot before dipping4 ,test it the same as you do center cream1 by sticking your tongue to it1 and you should not allow it to get as hot as you do the center cream4 ,practice alone will tell you about how thin it should be4 ,you must have it so that when you dip the bon-bons out and lay them on wax paper1 they will not stick to the dipping fork1 but drop off readily1 and as you lift the fork the cream will string out a little so that you may make any design you wish on the top4 ,after dipping a a few1 you will understand more about this and will have no trouble4 ,as soon as thin enough1 and colored and flavored1 set the double boiler on your table1 leaving it in the hot water to keep it warm4 ,you must avoid sitting in a draught while coating these1 as this cream hardens very quickly4 ,now pick up a center1 and with the dipping fork in your other hand stir the cream thoroughly on one side to break the crust which forms on top1 then drop in the center1 push it under with the fork1 then stick the fork underneath it so it will rest as near the end of the fork as possible1 lift it up and scrape off most of the surplus cream hanging to it by drawing it over the edge of kettle1 then quickly turn your fork over and lay the bon-bon on the wax paper1 lift the fork1 and with the cream that strings up with it1 make the design on top1 by twisting it in the form of a knot4 ,do this by moving your fork quickly in a circle4 ,you will see by this1 as you lift the bon-bon out of the cream1 the side1 or bottom rather1 which you scrape off on the edge of the kettle1 is the top of the bon-bon after you turn your fork over and lay it on the paper2 so do not scrape it off too much1 as it is necessary to leave a little cream hanging there in order to have some lift up with the fork with which to make the design on top4 ,this whole operation1 after you set the cream over on the table to commence dipping1 must be done very rapidly1 and you will soon learn to drop these centers in1 lift them out1 lay them on the paper1 and make designs1 with almost one continual motion1 which is very necessary1 as the bon-bons harden in a few seconds after lifting them out of the cream1 and must be dropped from the fork very quickly or they will stick4 ,you must stir this cream with a spoon occasionally while dipping1 and it is necessary each time you throw a center in1 to break this crust with the dipping fork first4 ,when your cream commences to thicken so that they do not drop readily from the fork1 add a few drops of cold water and stir it in well1 and continue the dipping4 ,if you have had it off the stove for quite a while1 it is better to set it back until the water under it boils again1 then add a little cold water1 take it off1 and continue the dipping4 ,in dropping these off the fork1 press it down so that your bon-bon will touch the paper1 when it will stick a little1 and you can easily lift your fork up4 ,on these pink bon-bons1 a little of the finely chopped pistachio nuts sprinkled over them1 and pressed down slightly so that it will stick1 makes them look very pretty4 ,this must be done immediately after lifting the fork as they will harden in a few seconds4 ,in coating the oblong centers1 when you lift the fork1 simply allow the cream that comes up with it to drop back on the bon-bon1 then quickly lay on the half of an ,english walnut and press it down a very little4 ,these bon-bons do not stick to this wax paper a particle and are set perfectly in a few moments after dipping them4 ,they should be perfectly smooth all over1 and very glossy1 and will be like this if you have your bon-bon cream the right consistency when dipping them4 ,all bon-bons are coated in the same manner1 and after you have tried it once or twice it will be very easy1 and you will be able to dip a great many of them in a few moments1 as you must necessarily work rapidly after your cream is once melted up4 ,these are the swellest bon-bons made1 and putting the chopped fruit and nuts in the center in this manner1 and dipping them as directed1 seals them up perfectly air-tight1 and consequently they will keep for quite a while4 ,you may use any combination of nuts or fruit that you wish in these centers1 but always put in enough of either in order to have them taste sufficiently4 ,we will now give a few ideas in regard to making other colored and flavored bon-bons1 but if you have any ideas of your own you may adopt them4 ,many candy makers make fine cream1 but spoil it when melting the same because no matter how good the cream is1 it can be spoiled when a little too much heat is applied4 ,it is also a great mistake to reheat the cream more than once without getting it too watery and it will then dry out in a short time4 ,there is no dipping cream made that will keep the gloss for any length of time4 ,do not attempt to make bon-bons at night1 because it is difficult to get the colors the right shade4 ,a color may look dainty at night1 but be hideous in day time1 especially yellow and lavender4 ,colors and flavors should be delicate as the taste of the candy seems to improve with its appearance4 ,when adding colors always add a little at a time4 ,more may be added but none can be taken out4 ,you will find from experience that it will always be necessary to melt more fondant than you will need to coat the centers you have made1 because you must have a certain amount in the double boiler in order to dip them successfully4 ,as you get to the bottom you will find it thickens very quickly and you will have to add more water4 ,do not get into the habit of adding too much water while dipping the bon-bons as it will spoil their looks2 it is liable to dilute the coating so that it will not be hard enough4 ,if you have melted too much it is not wasted4 ,have some shelled nuts ready and coat them after you have finished with the centers1 or flavor the remaining cream with either peppermint or wintergreen1 as these flavors will kill any flavor that you have used4 ,with a spoon1 drop it on wax paper in wafers4 ,if1 after you have centers for chocolate coating and do not wish to coat all that you have made1 they may be dipped in melted fondant the same as any other center4 ,if bon-bons become soft when brought into a warm room1 it indicates that too much water was used when dissolving the fondant1 or it was not heated enough4 ,,lemon ,,fig ,,bon-,,bons4 ,use chopped figs to mix with bon-bon cream for centers1 and cut them oblong shape and coat with bon-bon cream1 flavored with lemon and colored yellow4 ,you will find ,burnett's ,golden ,yellow ,paste makes a beautiful color4 ,it is better to make this color in the daytime1 as it is very difficult to get the desired shade at night4 ,you must get your coating a pretty deep shade of yellow or it will not show up well on the bon-bons4 ,either an ,english walnut1 or pecan1 are very pretty on this bon-bon1 and be sure to put it on just after you drop it from the fork1 in order to have it stick4 ,,nectar ,,bon-,,bons4 ,make same as others1 using chopped pecans with bon-bon cream for the centers1 and flavor slightly with nectar while kneading it4 ,roll it into small balls and coat with bon-bon cream colored pale green1 and flavored with nectar4 ,,violet ,,bon-,,bons4 ,use any kind of chopped nuts to mix with bon-bon cream for centers1 flavor slightly with violet if you have it1 if not you may use nectar or vanilla4 ,make them round and coat with violet colored and flavored bon-bon cream4 ,you will find when you are using violet colored cream with which to dip them1 that by adding a small amount of the ,damask ,rose coloring to the cream after you get it a good violet shade1 it will make them much prettier1 as the violet shade will be a little brighter1 more on the lavender order4 ,,pistachio ,,bon-,,bons4 ,use almond paste mixed with bon-bon cream for the centers1 and do not use any flavoring1 as the almond paste flavors it4 ,use about one-third as much paste as you do cream1 in making the centers4 ,it will be necessary to use more ,,xxxx sugar in these than it is in the ones with nuts in1 to enable you to get them stiff enough to retain their shape after cutting them in squares4 ,cut them in small squares as directed in first bon-bon recipe1 and as soon as they dry a little1 coat them in plain white bon-bon cream1 flavored slightly with either pistachio or almond flavor1 and put one-half of a pistachio nut or small piece of angelique on the top4 ,of course you may use any kind of nut on these if you have not the ones mentioned1 but the green and white make a very pretty combination4 ,these bon-bons are very fine and will keep for a long time4 ,this same center1 coated with bon-bon cream which has been colored a ,mandarin ,yellow 7,burnett's71 makes a very pretty bon-bon4 ,,coated ,,cherries4 ,take as large and as round candied cherries as possible1 and coat them in the same manner as you do the other centers1 using a rose colored and flavored bon-bon cream for the coating and sprinkle chopped pistachio nuts on top1 or leave them plain if desired4 ,these makes a delicious bon-bon1 but will not keep as long as the others1 as the coating becomes hard in a few days1 whereas it does not on the ones with the chopped fruit or nut centers4 ,,oriental ,,jelly ,,or ,,fig ,,paste ,,bon-,,bons4 ,buy some fig paste1 or ,oriental jelly1 as it is similar1 at any candy store1 cut it in small pieces1 and coat with any desired color or flavor of bon-bon cream you wish1 or you may leave the pieces large and coat them1 and when they are cool cut them in two with a sharp knife1 and they make a very pretty bon-bon4 ,,marshmallow ,,bon-,,bons4 ,buy some marshmallows1 as that is much cheaper and easier than making them1 and coat with bon-bon cream same as other centers1 and unless you are able to buy the very small marshmallows1 it is best to cut them in pieces before coating them4 ,you may color the coating in any manner you wish4 ,blanch a few almonds1 split them open1 and put a half of one on the top of each bon-bon as soon as dipped1 putting the flat side of the nut up1 or you may leave them perfectly plain if you prefer to4 ,,maple ,,bon-,,bons4 ,mix chopped nuts with either maple or white bon-bon cream for the centers1 cut in oblong pieces1 and coat with maple bon-bon cream1 putting either a half of a pecan or ,english walnut on top of each4 ,in melting your cream for the coating1 it requires no coloring or flavoring but simply use it just as it is1 and this really makes the finest bon-bon there is made4 ,,cocoanut ,,bon-,,bons4 ,mix fresh grated cocoanut with bon-bon cream for your centers1 mould in balls1 and coat same as others4 ,flavor and color coating as you wish1 and as a great many prefer these and other cocoanut bon-bons coated with chocolate colored coating1 you may do that by simply adding enough melted chocolate to your bon-bon cream after it is melted up to give it the desired color4 ,these make a very nice bon-bon1 but ,i will tell you later on how to make a cocoanut center which is far ahead of these1 but a little more trouble4 ,,nut ,,bon-,,bons4 ,take either ,english walnuts1 pecans1 or ,brazil nuts1 and coat them with bon-bon cream same as you do the other centers4 ,you may use any flavor or color coating desired1 but ,i think that the lemon flavored coating tastes the best on these nuts4 ,of course1 if you use maple cream with which to coat nuts1 they are much nicer4 ,dates1 with the seeds removed and then rolled up together1 coated in the same manner1 are very nice1 and if you take a sharp knife and cut them in two diagonally after coating them1 they look very pretty4 ,,cream ,,wafers4 ,all kinds of cream wafers1 such as peppermint1 wintergreen1 chocolate1 and also maple1 are made from bon-bon cream4 ,take the desired amount of fondant and put it in the double boiler1 set it on the fire1 keep stirring it1 and when it has melted1 flavor and color as you wish4 ,if you make peppermint wafers1 leave it just a plain white4 ,in wintergreen wafers1 add a small amount of damask rose coloring1 to make them a delicate pink4 ,if your cream is not thin enough to drop off the spoon readily1 you may add a few drops of water1 then drop out on wax paper in small patties about as large as a half dollar4 ,in dropping them out1 if you have no funnel1 you may use the spoon with which you stirred the cream1 and try to take just enough each time on the spoon to make one wafer1 but in case you dip out too much1 when the wafer is the desired size1 quickly turn your spoon up1 in order to stop its running1 and continue dropping them until your cream is too stiff to drop1 when you may add a few more drops of water1 stir in well and continue as before4 ,if you use a funnel1 heat it with hot water2 push the stick down into the funnel until it fits the opening tightly1 because the stick keeps the melted fondant from running through4 ,pour the heated cream into the funnel2 hold the funnel over the wax paper and with one hand raise the stick a trifle2 let enough cream run out to form a wafer2 push the stick into the opening immediately and continue to drop the wafers in the same manner4 ,you must work rapidly1 for the cream gets chilled in a few seconds4 ,these wafers are very easily made as you see1 and by always having your bon-bon cream made up as we directed you1 it is only a few minutes work to make up quite a number of these wafers4 ,in making chocolate wafers1 simply add enough finely chopped chocolate to give them a good color1 and finish same as the others4 ,always lay the wax paper on wood1 to prevent white spots in the wafers4 ,,cocoanut ,,centers4 lb4 sugar4 lb4 glucose4 lb4 shredded cocoanut4 pint water4 #a teaspoonful vanilla extract4 ,put sugar1 glucose1 and water in the kettle1 set on the fire1 stir until it boils1 wash down the sides of the kettle with a damp cloth1 put in the thermometer and cook to #bch1 then set off stove and stir in the cocoanut1 and a small lump of butter about the size of a hickory nut1 and the vanilla flavoring4 ,if by pressing your hand down on the batch it does not stick much1 it is about right1 but if it should stick1 simply work in a little more cocoanut4 ,the idea is1 that it is necessary to have this to the consistency where it may be moulded into balls2 and of course if it is not thick enough1 add cocoanut until it is4 ,the amount of glucose you use in this prevents it from sugaring4 ,as soon as you have mixed it thoroughly1 scrape it out of the kettle and spread on slab or platter until it gets cold2 then mould it into balls1 lay them on wax paper1 and allow to stand for a while until they dry off a little1 then coat with either bon-bon cream the same as other bon-bons1 or with pure chocolate the same as other chocolate dipping is done4 ,if you do not get these centers too stiff1 they sweat a great deal after being coated1 and become very soft and sticky inside1 and for anyone liking cocoanut1 they make a fine piece of candy4 ,this center is not liable to turn to sugar for you1 but if it should happen to grain a little1 you will know that you have stirred it too much1 when adding the cocoanut4 ,,cocoanut ,,kisses4 #a lb4 sugar4 pint water4 #a fresh grated cocoanut4 lb4 bon-bon cream4 #a teaspoonful vanilla flavor4 ,put the sugar and water on the fire1 stir until it commences boiling1 but just before it boils1 wash down the sides of the kettle with a damp cloth and cold water1 then add the grated cocoanut1 and continue stirring until it has boiled a little while1 when you test it by lifting the paddle out1 and if by taking a little of the candy between your thumb and forefinger it is good and sticky1 and strings out when you pull your fingers apart1 it has cooked enough4 ,this is about the only method of testing it1 and you need have no fear of spoiling it1 as it is a very easy candy to make as you will see4 ,when it is cooked to the right consistency1 set off the fire and add the bon-bon cream1 and stir this through the batch thoroughly until it is dissolved1 and the batch becomes creamy looking and commences to stiffen up4 ,in case it does not get stiff enough to dip out as directed later on1 it is because it was not cooked quite enough1 and you may overcome this by simply adding a little more bon-bon cream4 ,add the vanilla extract when creaming it4 ,now take an ordinary table fork1 and commence at the edge and take up a small quantity of the candy on the fork1 and lay it on wax paper1 and as you lift the fork up from it1 the same as bon-bons1 the cocoanut will string up to some extent and make them rough looking1 which improves their looks4 ,as to the amount to take out on the fork each time1 will say that you should take enough to make the kisses about the size of your thumb1 as they will be oblong in shape1 when dipping them out with an ordinary fork in this manner4 ,they should retain their shape when dropped on the wax paper1 but if they do not do so1 simply work in a little more bon-bon cream4 ,always dip it from around the edge1 as it gets harder there first4 ,after dropping out about one-third of the batch in this manner1 color the remainder a pink1 and flavor with strawberry1 but work it in well with the paddle1 and in case the batch is a little too thick by this time1 you may add a very little cold water to thin it4 ,now dip them out the same as before1 until you have about half of it remaining1 then into this remainder pour some melted chocolate1 which you must have ready1 add a little more vanilla1 work it in well1 and dip out the same as before4 ,you now see you have three different colored and flavored kisses from the same batch1 and these different flavors do not interfere with each other by putting them in as directed1 as the strawberry kills the vanilla1 and in the last instance the chocolate kills the strawberry4 ,you may1 if you prefer1 make the whole batch one flavor1 but you have more of a variety if you make them in this manner4 ,you may use the ordinary desiccated cocoanut1 which comes put up in packages if you wish1 but if you use fresh grated cocoanut1 you will find they are much nicer and will keep longer4 ,while it is not necessary1 it improves them greatly1 by adding the well beaten whites of two eggs to the batch when you put in the bon-bon cream1 and working it in at the same time4 ,this has a tendency to make them a little lighter1 smoother1 and more fluffy4 ,if your batch gets too hard to drop out nicely before you have finished1 it indicates that you either have cooked it too long1 or you did not work fast enough after you had mixed in the bon-bon cream4 ,but the chances are that you did not work fast enough4 ,,vanilla ,,fudge4 #b lbs4 sugar4 lb4 glucose4 #a quart cream or fresh milk4 #a tablespoonful butter4 #a teaspoonful vanilla4 ,put the sugar1 glucose1 cream 7or milk7 and the butter in a kettle large enough to allow for its boiling up1 set on the fire and stir constantly1 and when it comes to a good boil put in the thermometer1 see that the bulb is covered all the time1 and cook to #bcf or #bch1 being careful to slide the thermometer around the kettle occasionally1 and stir where it stood or it will stick4 ,then set off the fire1 and cream 7or rub7 it with a spoon against the sides of your kettle1 until you see it just commences to grain a little2 add the vanilla1 and it is then ready to pour out1 and it does not hurt this any to scrape the kettle when pouring4 ,most people pour their fudge into a buttered platter1 but the best way is to take a shallow square pan1 or make a square place on your slab with the iron bars1 and lay into it or into the pan1 some old wax paper that has been used several times for dropping purposes1 and pour the candy directly on it1 and as soon as your fudge has set you can very easily lift the paper out with the fudge1 and it may be peeled off without any trouble2 in fact you may use any kind of a heavy paper with a gloss on it1 in place of the wax paper1 and you will find that this fudge will not stick to it at all4 ,after you pour the fudge out1 it should be set in fifteen or twenty minutes at the most1 and then if you will take a knife and mark it into squares any size desired1 it will readily break wherever marked1 which is easier than cutting it up4 ,if you use a glossy paper instead of a wax paper upon which to pour it1 it is best not to allow it to stand very long after it sets1 before removing the paper2 but in using wax paper you will have no trouble at all with it sticking4 ,a shallow pan1 about nine by fifteen inches1 will hold a batch this size1 and make it about the right thickness4 ,if the fudge gets sticky instead of creamy and is soft1 cook it two degrees higher the next time4 ,you may dilute condensed milk with one-half water1 which may also be used instead of cream1 but in using sweet cream you get a nice rich fudge1 and there is not as much danger of its curdling4 ,,chocolate ,,fudge4 ,use the recipe for ,vanilla fudge1 and make it in the same manner1 but do not add your chocolate until you take it from the stove and commence creaming it4 ,then add enough finely grated or chopped chocolate to give it a good chocolate color1 also add the tablespoon of vanilla to it1 and you will find that you have a much finer chocolate fudge than you would have by cooking the chocolate in it1 as most people do1 and also1 they generally put too much chocolate in their fudge2 so only put enough in it to give it a good color4 ,as this is very hot when you put the chocolate in1 it will readily melt1 and work through the batch while creaming it4 ,,black ,,walnut ,,fudge4 ,make a batch of vanilla fudge1 and when it is creamed and just about to be poured out of the kettle1 add a large handful of black walnut meats1 stir them through1 then finish just the same as the vanilla fudge4 ,you may also use any kind of nuts or candied fruit you have1 in the same manner1 but black walnuts are considered the best by the majority of persons4 ,,maple ,,fudge4 #a pounds white sugar4 pound maple sugar4 pound glucose4 #a quart cream or fresh milk4 #a tablespoonful butter4 ,put all this in a kettle and follow the directions for making vanilla fudge1 except be sure to cook this to #bch4 ,this makes a fine eating piece of candy1 if you add a handful of pecans or ,english walnuts1 just before you pour it out4 ,if you use maple syrup1 as in making maple bon-bon cream1 take out a piece of glucose about the size of a whole ,english walnut1 7not more71 before you start to cook4 ,,opera ,,fudge4 #c pounds sugar4 #a quart cream4 teaspoonful cream of tartar4 ,put sugar and cream in kettle1 set on hot fire1 stir until it commences to boil1 then add the cream of tartar1 and put in the thermometer1 and stir constantly but very gently until it is cooked to #bch1 being sure to move the thermometer very often with paddle1 and stir underneath it1 to prevent it from sticking2 then pour on slab1 moistened a little previously1 but do not scrape out the kettle1 and allow it to stand until it is perfectly cold1 then cream or turn it exactly as directed for bon-bon cream1 and when it works up into a hard ball1 cover with a damp cloth for about thirty to forty minutes1 when you will see that it has sweat enough so that it may be taken in the hands and moulded up in any way desired1 or may be sliced down with the knife1 cut into squares1 and eaten at once if you wish4 ,if you wish you may add a good teaspoonful of vanilla while creaming it1 and thus have a vanilla fudge4 ,if you wish to make a chocolate fudge out of this1 as soon as you remove the damp cloth1 take part or all of it1 and work into it1 with your hands1 by kneading it1 enough melted chocolate to color it well1 then pat it out into a thin cake and put it into a small box cover previously lined with wax paper1 smoothing it out to about three-fourths of an inch thick1 then set it away for several hours to harden a little4 ,to remove it1 simply turn the lid over1 letting it fall out1 and then peel the wax paper from it1 and cut it up in small squares4 ,take the remainder1 after making part of it chocolate1 and into it work sufficient chopped nuts or chopped cherries and citron to show up well1 and if desired1 color it pink and flavor with rose1 and mould up in the same manner as directed for chocolate fudge4 ,as you see1 you may make this fudge any color or flavor you desire2 but the ones we have mentioned you will find about the best4 ,you have probably noticed that this fudge is made about the same as bon-bon cream1 only with this you do not cover and steam it1 and also must stir it constantly but gently1 or it will sugar for you4 ,you will also notice that it takes longer to cream up than it does bon-bon cream1 and is very stiff when you commence turning it1 but do not notice that1 nor get discouraged1 because if you cooked it to the required degree1 it will not fail to come out all right for you4 ,you will find that fudge will keep fresh for quite a while1 if you put it in a can or jar with a tight cover1 and keep it in a cool dry place4 ,if the fudge sugars for you1 you will know that you have either stirred it too much1 started to cream it when too warm1 or disturbed it while cooling2 try adding a pinch more of the cream of tartar in your next batch4 ,don't forget to make the correct allowance1 in case your thermometer does not register #bab in boiling water4 ,if it should sugar and not cream up into a hard ball1 it must not be used for this fudge again1 but add a little cream to it1 also a small amount of glucose1 and make the plain fudge out of it4 ,don't have the slab too wet when pouring out this fudge1 but just moist1 as it is liable to throw your batch back a few degrees4 ,,brownies4 ,use the recipe for 8,opera ,fudge10 adding a tablespoonful of vanilla extract when starting to cream the batch4 ,follow the directions for making opera fudge exactly until you have poured the batch on the slab to cool1 and when it is nearly creamed1 pour on some melted chocolate and continue to cream until the batch sets4 ,when it sets in a hard ball cover it with a damp cloth and allow it to sweat for thirty or forty minutes4 ,knead it with the hands until it is smooth1 or if the chocolate1 which you added while creaming it1 did not mix thoroughly1 keep working it with the hands until it is all mixed1 adding more melted chocolate if necessary2 sufficient chocolate should be used to make it a nice brown color4 ,mould into balls at once1 the size of a small nutmeg1 and lay them on wax paper to dry a little1 and then coat them in chocolate1 and have someone lay a small round dragee on top of them immediately after being coated4 ,this makes a swell topping piece for your ,christmas boxes4 ,you may also dip them all1 or just about half of them1 in chocolate bon-bon cream1 as directed for dipping 8,cocoanut ,bon-bons10 only you may have to let these last centers1 those to be dipped in the chocolate bon-bon cream1 dry out a little longer than those to be dipped in the chocolate1 for if very soft1 they might break when being handled with the bon-bon fork4 ,in making your ,christmas candies it would be well for you to dip them this way and you will have a bigger assortment4 ,,vanilla ,,caramels4 #b pounds sugar4 #a pounds glucose4 #c pints cream4 #a tablespoonful vanilla4 ,put sugar1 glucose and one pint of cream in the kettle1 stir constantly before1 and also after it commences boiling1 until it will form in a soft ball when dropped in cold water4 ,there is no exact degree necessary to which to cook this4 ,now add another pint of cream slowly1 stir constantly and cook again to a soft ball1 then slowly add the last pint of cream1 and a piece of non-paraff about the size of a walnut1 and cook again1 being careful to stir all over the bottom of the kettle so that it will not stick1 until it will form into a good firm ball in cold water1 but not brittle1 remembering that your caramels will be1 when cold1 the same consistency as this last ball1 so you can get it just about as you wish4 ,it is very unhandy to use a thermometer in making these1 as they must be stirred continually from the time you put them on the stove until done4 ,the non-paraff may be left out entirely if you wish1 as that is simply put in to make them retain their shape after being cut up4 ,in stirring it1 do so very gently1 but aim to cover the whole bottom of the kettle4 ,if you stir it hard they might possibly sugar for you1 and your only idea in stirring is to keep them from sticking4 ,it is very essential to use glucose in order to make a good caramel4 ,if you should overcook it and they are too brittle1 or undercook it and they are too soft1 the batch may be put back in the kettle with a little more milk or cream1 and cooked again4 ,if you have the iron bars we mentioned1 grease your slab thoroughly and lay the bars on it so as to form a small square place4 ,then into your candy1 just after taking it off the stove1 stir in the vanilla1 being careful not to stir it too much while adding this1 but just enough to mix it in good1 and pour on slab between the bars4 ,always make the square with the bars small enough as you will want your candy to fill it up level full in order to have your caramels the correct thickness1 which should be about three-fourths of an inch4 ,if you have not made the place large enough it is very easy to move one of the bars just a trifle in order to hold all your candy4 ,but if you made the square too large1 it is almost impossible to move the bars closer together after pouring your candy out4 ,if you do not wish to use cream1 you may use milk or part milk and part cream4 ,if you use all milk add a little butter after the batch begins to boil4 ,these caramels may also be made by simply using only two pints of cream or milk and cooking them twice1 instead of three pints and cooking them three times1 but are not so rich4 ,if your batch should happen to grain and turn to sugar1 put it back in the kettle with a little more glucose and another pint of cream or milk1 stir over a slow fire to dissolve1 then cook up as before4 ,when these caramels are set or cold1 mark them in perfect squares with a knife and one of the bars1 then cut up with a large knife1 in a sawing motion4 ,if the milk curdles1 do not stop stirring and set the batch off1 but simply cook according to directions1 and the curd will not show4 ,these caramels should be wrapped in wax paper to prevent sticking together4 ,the kettle may be scraped lightly1 when pouring these caramels out4 ,,chocolate ,,caramels4 ,use the recipe for vanilla caramels and1 just after you add the last pint of cream1 add enough grated chocolate to give it a good chocolate color1 and finish the same1 adding the vanilla4 ,have the chocolate grated before starting to cook4 ,,strawberry ,,caramels4 ,these caramels are very fine1 especially when coated with chocolate4 ,make same as the vanilla caramel1 excepting1 when the batch is removed from the fire1 color a deep red and flavor with strawberry4 ,,nut ,,caramels4 ,any kind of nuts may be used4 ,hickory1 almond1 filbert1 ,english and black walnuts1 are especially good4 ,chop the nuts up a little with a knife1 which makes them look prettier when the caramels are cut1 then add to the batch just before pouring on the slab4 ,,maple ,,caramels4 #a pound maple sugar4 #a pound white sugar4 #a pounds glucose4 #c pints cream4 ,follow the directions exactly as given for vanilla caramels4 ,,full ,,cream ,,caramels4 #a pound sugar4 #a pound glucose4 #a pint milk or cream4 #a pint condensed milk4 #a tablespoonful vanilla flavoring4 ,a pint can of unsweetened condensed milk1 will cost you about ten cents1 and can be purchased of most any grocer4 ,condensed milk is an absolute necessity in this kind of a caramel1 for two reasons1 namely3 to get the peculiar flavor1 and to make it hold together1 so that it need not be wrapped1 by which it is distinguished from the ordinary caramel4 ,mix the sweet milk or cream and the condensed milk before starting to cook1 and in referring to this1 we will simply use the word milk4 ,put the sugar1 glucose and one pint of the milk in a kettle1 stir and cook until it will form a soft ball when dropped in cold water2 then continue stirring and add one-half pint of the remaining milk1 pouring slowly1 and cook up again until it forms a soft ball1 then slowly add the remainder of the milk1 being careful to stir all over the bottom of the kettle so that it will not stick1 and cook again until it will form into a good firm ball in cold water1 but not brittle1 remembering that your caramels will be1 when cold1 the same consistency as this last ball1 so you can get it just about as you wish4 ,then take it off the fire1 stir in the vanilla and any kind of nuts you desire1 and scrape it out of the kettle on a greased slab1 between bars1 as directed for making vanilla caramels4 ,when cold1 they may be cut up and either wrapped1 or just laid side by side on a slightly greased plate4 ,if you make these caramels to sell1 it would be well to add a piece of non-paraff about the size of an ,english walnut1 when starting to cook4 ,you may also make this a chocolate caramel1 by adding enough grated chocolate1 when you add the last half-pint of cream1 to give it a good chocolate color4 ,do not have your fire too hot when cooking these1 as they will scorch very easily1 and also1 stir continually from the time you start1 till it is off the fire4 ,,mexican ,,grain ,,caramels4 #a pound sugar4 #a pound glucose4 #a quart sweet milk or cream4 #a pound center cream4 #a tablespoonful vanilla extract4 ,put the sugar1 glucose1 and one-half of the cream in a kettle1 stir and cook till it forms a soft ball when dropped in cold water1 add one-half of the remaining cream1 cook up again to a soft ball1 then add the remaining half-pint of cream1 stir and cook till it forms a good hard ball in cold water4 ,set off the stove1 add the center cream and the vanilla1 and stir in good4 ,rub the batch against the sides of the kettle with the paddle1 until it gets pretty thick and grains1 then pour out on a greased slab between bars1 and let harden4 ,it does not hurt to scrape out the kettle in making these caramels4 ,after these caramels are hard or set1 cut up with a sharp knife1 by drawing it through the batch1 instead of sawing as in other caramels1 and after they stand a few hours to dry1 after being cut1 they may be piled up on a plate1 as they will not stick together4 ,,taffy4 #b pounds sugar4 #a pound glucose4 pint water4 ,put all this on hot fire1 stir till it commences to boil1 wipe down sides of kettle with a damp cloth1 cover and steam1 put in thermometer and cook to #bfj4 ,then pour on greased slab1 with bars around the edge to keep it from running off1 and just as soon as it commences to cool or stiffen up a little1 lift up the edges and fold toward center1 and continue doing this until it is cool enough to handle1 then pull on the hook until it is snow white4 ,if you wish it vanilla1 flavor by pouring the vanilla over it while on the hook1 a little at a time1 until you have it highly flavored4 ,it is much easier to pull taffy on a hook and also improves it greatly4 ,we have told you about the hook in the item regarding 8tools40 ,,how ,,to ,,pull ,,taffy ,,on ,a ,,hook4 ,in pulling candy on a hook1 first get it up in a ball on the slab1 after it has cooled1 lay it on the hook and pull it down as far as possible with both hands1 then catch hold of the end with one hand1 and with the other hand take hold of the batch about two thirds of the way up toward the hook1 and then throw the part between your hands up over the hook with a quick motion1 then pull batch down again and continue in this manner until it is very white4 ,it is best to pour the flavoring on it when about half pulled1 and it will work through the batch by the time it is finished4 ,use a little corn starch on the hands quite often while pulling any kind of taffy1 to keep them from sticking to the taffy4 ,do not scrape out the kettle1 except in making 8,salt ,water ,taffy10 and 8,french ,chewing ,taffy10 and then1 not too much as it will turn your batch to sugar4 ,if one of your batches should turn to sugar for you1 you will know that you have either turned in the edges too soon or too often1 or pulled it when too warm4 ,it should be almost cold when you start to pull4 ,you may substitute corn syrup for glucose in any of these taffies1 but you must use a little more than the recipe calls for4 ,corn syrup is about ninety per cent glucose4 ,wrap these taffies in wax paper if you wish to keep them any length of time1 and it will keep them from getting sticky4 ,,strawberry ,,taffy4 ,if you wish to make a strawberry taffy use the recipe for plain vanilla 8,taffy10 and while your batch is on the slab1 add enough damask rose coloring1 to give it a good pink color2 but do not work the batch any more1 in mixing in the color1 than in making plain vanilla taffy4 ,add the strawberry flavor while pulling4 ,with the exception of adding the color to this1 make it exactly the same as plain 8,taffy40 ,,chocolate ,,taffy4 ,use recipe and directions for making plain taffy1 and simply add grated chocolate to the batch just after you pour it on the slab1 and it will easily melt and work through while folding it4 ,,molasses ,,taffy4 #b pounds sugar4 pound glucose4 #a pint dark molasses4 #a tablespoonful butter4 pint water4 ,cook sugar1 glucose and water to about #bde1 steaming down the same as others previously mentioned1 and when it is up to this degree1 put in the molasses and butter1 stirring constantly from this time on1 and cook to #bfj4 ,pour on greased slab and pull same as others4 ,if you wish nuts of any description in either this or any of the other taffies1 they may be added by sprinkling them over the slab just before you pour the candy out to cool4 ,,french ,,chewing ,,taffy #b pounds sugar4 #a pounds glucose4 #a pint cream or milk4 #a tablespoonful butter4 #a egg4 ounce gelatine4 ,small piece paraffine wax4 ,vanilla4 ,first break the egg into the pint of cream and beat it thoroughly1 and in no case must the egg be put into the candy except in this manner4 ,gelatine generally comes in one ounce boxes1 so you must use just the half of one of these4 ,put it in a small dish or pan1 and pour just enough warm water over it to dissolve it2 then set it on the stove where it will not cook1 but keep warm until needed4 ,now put sugar1 glucose1 cream with egg beaten in it1 butter1 and piece of paraffine wax about the size of a small walnut1 into the kettle1 set on fire and stir constantly until it is done4 ,when it commences boiling1 put in the thermometer and cook to #bed1 then take out thermometer1 and pour in gradually the dissolved gelatine1 and continue stirring until it boils up well again4 ,it must be cooked for about three or four minutes after it boils up with the gelatine in it1 then pour on well greased slab1 which has previously been sprinkled over thoroughly with black walnuts1 or you may use any other nuts you have1 or in fact no nuts at all1 if you prefer1 but you will find the black walnuts greatly improve the flavor of the candy4 ,as soon as cool enough1 fold in toward the center same as other taffies1 and when you can handle it nicely1 put on the hook and pull until you can pull it no more4 ,it will be quite dark in color while on the slab1 but will pull to a nice1 creamy white color4 ,this taffy will require considerably more vanilla than other taffies2 so flavor it very highly1 by pouring the vanilla over it while pulling4 ,you will probably find this candy sticky at times and if the batch is so1 and should stick to your hands while pulling it1 loosen them with a quick jerk1 and you will find the candy will easily pull off1 whereas if you should attempt to loosen your hands slowly1 you would not have much success4 ,if the batch should stick somewhat to the slab1 take your scraper and pry it up by hitting it very quickly4 ,in other words1 simply scoop it up with the scraper1 but instead of pushing the scraper underneath it slowly1 jab it under very rapidly1 and you will find you can readily get the candy up in a ball4 ,you will find this candy very hard to pull if you do not use a hook4 ,as soon as pulled sufficiently1 take off the hook by cutting it off close to the hook with a pair of shears1 then you may either lay it on a platter1 put it in a crock previously lined with wax paper1 or lay it on your kneading board and pull it out1 a little at a time1 into a strip about one inch wide1 then cut the strip crosswise into small kisses about the size of your thumb1 and when it is all cut up in this manner1 wrap each piece in tissue paper4 ,the paper will not stick to it in the least4 ,this candy is by far the finest taffy made1 if you follow these directions carefully1 as it never gets very hard1 and you will be able to chew it a long time4 ,cutting it up into kisses1 while it may be a little more trouble1 is by far the nicest way to fix it4 ,,salt ,,water ,,taffy #a pounds sugar4 #a pounds glucose4 #b teaspoonfuls salt4 ounce glycerine4 ,butter size of a walnut4 #a pint water4 ,put sugar1 glucose and water in kettle1 stir until it boils1 wash down sides of the kettle with a damp cloth1 put in thermometer and cook to #bfj4 ,set off stove1 add butter1 glycerine and salt and stir in1 then pour on a greased slab between bars4 ,let cool1 then pull on hook as directed for other taffies1 and flavor with vanilla while pulling4 ,be careful not to scrape out the kettle too much in pouring it on the slab1 as it is liable to grain it4 ,,baby ,,cream #b pounds sugar4 pound glucose4 pint cream4 ,put sugar1 glucose and one pint water on fire and cook to #bfj1 then add the cream and cook up again to about #bgj4 ,stir gently after adding the cream until done4 ,pour on greased slab1 and when cool enough1 pull well on hook1 and flavor and color to suit while pulling4 ,cut up in kisses or small strips4 ,it will be nice and dry and mealy 7inside7 after standing a few hours4 ,it is not chewy like other taffy1 and it is a fine hot weather candy4 ,,cream ,,taffy4 #c pounds sugar4 teaspoonful cream of tartar4 #a pint water4 ,put the sugar1 water and cream of tartar into a kettle and cook to #bge4 ,pour it on a greased slab and when cool enough pull it over the hook4 ,handle the batch as little as possible while cooling1 and cool quickly so as to prevent it from turning to sugar as there is no glucose in the taffy4 ,flavor to taste4 ,pull out and cut in pieces4 ,wrap in wax paper4 ,after standing a few hours it will become very creamy1 retaining its shape1 and not get sticky4 ,this is a summer taffy4 ,,ice ,,cream ,,taffy4 #b pounds sugar4 #a pound glucose4 #a pint milk or cream4 ,paraffine wax1 size of walnut4 #a tablespoonful butter4 ,cook all this at once1 stirring constantly but very gently from the time you put it on the stove until it is done4 ,when it commences boiling1 put in thermometer and cook to about #bef or #beh4 ,be careful to stir underneath thermometer to prevent its sticking4 ,when done1 pour on slab1 and when cool1 pull same as others and flavor with vanilla4 ,,peppermint ,,reception ,,mints4 ,use the above recipe for 8,cream ,taffy40 ,flavor strong with peppermint while on the slab4 ,after the taffy has been pulled1 place it on a table or slab dusted with ,,xxxx sugar4 ,shape the batch round2 pull it out in a long strip1 cut into small pieces as you pull it out1 and roll them in ,,xxxx sugar4 ,leave the pieces spread out for a few hours4 ,place them in an air tight jar where they will turn mealy4 ,,butterscotch 7,,brittle74 #b pounds sugar4 pound glucose4 pound butter4 pint water4 ,put sugar1 glucose and water in kettle on hot fire1 stir until it boils1 wash down sides of kettle1 then put cover on until it steams well1 remove cover and put thermometer in and cook to about #cjj1 then set kettle off the fire and put in the butter1 stirring it through the batch thoroughly1 then put the kettle back on the fire1 and you must now stir it constantly2 but before you put the butter in it should not be stirred4 ,just before you put in the butter1 take out the thermometer1 as it is less trouble to stir the candy with the thermometer out1 and it does not need to be cooked to any exact degree4 ,in putting in the butter1 you reduce the temperature of the batch about fifteen degrees1 and it is necessary to cook it1 after the butter is put in1 up to about the point it was before2 but you will have no trouble with this1 and as soon as it boils up good and hard and commences to turn color a little1 drop some off the spoon very quickly in cold water1 and if it forms a mass of threads in the water it is done4 ,be very sure to stir this well after the butter is in it or it will stick4 ,when done1 set off the fire and add a good teaspoonful of lemon extract1 stir it in well and if you have a funnel1 pour it in the funnel1 and drop on greased slab in wafers1 which is the nicest way to make this butterscotch2 or you may pour the whole batch1 if you wish1 on the greased slab1 putting your bars on edge of slab to keep it from running off1 and let it run over as large a surface as possible1 as the thinner it is1 the nicer it will be4 ,mark it in squares1 but do so very quickly1 as it does not take it long to harden2 and always remember this3 that you must take your spatula or a long butcher knife1 and loosen the whole batch thoroughly from the slab before it gets perfectly cold1 as then it will not stick when cold and also loosen the wafers4 ,your slab must be well greased before pouring this on1 but no matter how well you grease it1 if you allow the candy to get perfectly cold before loosening it1 you will find it will stick somewhat4 ,in loosening this candy before it gets cold1 we do not mean to take it off the slab1 but just to simply run something under and loosen it1 letting it remain on the slab afterward1 and you will find that it does not stick4 ,,soft ,,butterscotch #b pounds sugar4 #a pound glucose4 pound butter4 pint dark molasses4 teaspoonful ground ginger4 pint water4 ,put sugar1 glucose and water on the fire1 stir until it boils1 wipe down sides of the kettle1 cover and steam same as other recipe1 remove cover1 put in thermometer and cook to about #bde4 ,you notice1 probably1 we say 8about0 in giving degrees in some recipes1 which means that if they are one or two degrees either way1 it does not hurt them4 ,when the batch is up to #bde1 put in the molasses1 butter1 and ginger1 and leave the thermometer in it and stir constantly1 but not too hard1 and cook to about #bfj1 then remove the thermometer1 and pour on greased slab and mark and cut up to suit4 ,this candy does not get brittle like the other1 but is nice and chewy2 and if you put it in boxes1 it must be wrapped in wax paper1 or the pieces will stick together4 ,we may as well mention the fact here1 that in most of these candies1 you will find that in hot weather1 or rather on warm days1 it is necessary to cook them several degrees higher than it is on a very cool day4 ,this only applies to candies of this nature1 which are called hard boiled candies4 ,in candies which are creamed up1 such as fondant1 you do not make this distinction1 as those must always be cooked the same4 ,,peanut ,,brittle #a pounds sugar4 pound glucose4 #b ounces butter4 tablespoonful vanilla4 pound peanuts4 7,raw47 #a heaping teaspoonful soda4 pint water4 ,put sugar1 glucose and water on hot fire and stir until it commences boiling1 wash down sides of kettle1 cover until it steams well1 remove cover1 and put in thermometer and cook to #bge1 then take out the thermometer and put in the peanuts and butter1 and stir constantly after you put the peanuts in4 ,this of course will reduce the temperature of the batch1 but it will soon boil up1 and must be cooked until the peanuts are roasted1 and the candy becomes a golden brown color1 which it does about the time the peanuts are roasted sufficiently4 ,sometimes the peanuts will commence to pop1 which indicates that they are roasted about enough1 but if they do not pop1 you can very easily tell when they are roasted sufficiently1 as a great many of them break open1 and by lifting the paddle occasionally with some of the peanuts on it1 you can tell by their looks if they are roasted or not4 ,there is no exact degree to which this second cooking must be done1 but be careful and do not let your batch get too brown4 ,after making one or two batches you will have no trouble in cooking it correctly4 ,the proper peanuts to use in this candy are the small unroasted ,spanish peanuts that we mentioned before4 ,do not attempt to put roasted peanuts in this candy in this manner but if you should use the roasted ones1 they must be stirred in after the candy is cooked1 as they would burn black if you put them in as we directed you in using the raw ones4 ,this candy is intended only to be made with the unroasted peanuts as directed1 and if properly done1 it is the finest peanut brittle made4 ,when the peanuts are roasted1 set off the fire and stir the vanilla in well4 ,have your soda dissolved in just a very little water1 using only enough to cover it4 ,immediately after stirring in the vanilla1 pour in the dissolved soda and stir through the batch thoroughly1 which will cause it to foam up considerably and get lighter in color4 ,as soon as you have it stirred enough so that the batch is thoroughly mixed and foamy1 pour on greased slab1 and it will be necessary to scrape the kettle out in making this candy4 ,always have your slab warm before pouring this candy on it1 as it is cooked very high and will harden very quickly if your slab is cold1 which you do not want it to do4 ,if you stand your slab by the stove for a while1 previous to making the candy1 it will warm it enough4 ,after being on the slab a very few moments1 take hold of it all the way around the edge1 lift it so as to free it from the slab1 then catch hold of one side with both hands1 one hand at each end of the batch1 and quickly flop the whole batch right over1 just the same as you would turn a pancake4 ,now commence around the edge and stretch it1 by pulling it out as thin as possible1 and you will find that the candy will stretch out very easily and leave all the peanuts completely covered with the candy4 ,always work very rapidly in doing this1 and also work around the edges first1 as that hardens more quickly than the center of the batch4 ,if your slab is not large enough to hold this candy after it is stretched out1 as soon as you stretch part of it1 cut that off with a knife and lay it on some smooth surface1 so that the candy will be perfectly flat when cool1 as it looks better4 ,by cutting it off as you stretch it1 in this manner1 you will find that after you have worked around the edges1 your slab will probably be large enough to hold the remainder of the batch after being stretched out4 ,the thinner you stretch this the nicer it will be1 so try and do not leave any thick places in it1 and you will find you have the finest peanut candy you ever tasted1 being as brittle as glass1 and it may be eaten as easily as a soda cracker4 ,in making this candy1 you must have a kettle large enough to allow for the foaming up1 and a kettle holding two and one half gallons will easily hold a batch just twice the size of this4 ,you will find it is very easy to flop the batch over1 if you loosen it first as we directed you4 ,this is essentially a cold weather candy1 as it keeps brittle then1 and is much better4 ,,black ,,walnut ,,brittle #b pounds sugar4 pound glucose4 #c ounces butter4 #a teaspoonfuls soda4 pint water4 #a teaspoonful vanilla4 ,black walnuts4 ,cook sugar1 glucose and water same as in peanut brittle1 and when up to #bge1 remove the thermometer and stir in the butter only1 and not the walnuts4 ,continue stirring after the butter is in until the candy is a golden brown color2 then take off the stove and stir in the broken walnut meats1 as many as you wish1 but the more you put in the better it will taste4 ,stir them in thoroughly1 and also the vanilla2 then stir in the soda1 the same as in peanut brittle1 and pour out on greased slab4 ,do not flop this batch over and stretch it1 as it is not necessary4 ,as soon as batch is partly cool1 mark in small oblong pieces and when cold1 it will break very easily4 ,this is very fine candy on account of the flavor the black walnuts give it4 ,it is also very fine coated with chocolate4 ,,fig ,,or ,,date ,,brittle #b pounds sugar4 pound glucose4 pint water4 ,figs or dates4 ,cook sugar1 glucose and water on hot fire to #bge or #bhj4 ,then pour it on well greased slab or platter1 which has previously been covered with figs cut up1 or dates with seeds removed1 putting in just as many as you wish4 ,you may also1 if you wish1 use nuts of any description in place of the fruit1 or part of each4 ,just before pouring the syrup over them1 stir into it a good teaspoonful of vanilla1 but do not stir it much or it may sugar for you4 ,when cold break up in small pieces4 ,,nut ,,brittle4 #a pound sugar4 pound glucose4 teaspoonful salt4 teaspoonful essence of lemon4 #a pound nuts4 ,butter size of a walnut4 pint water4 ,heat the nuts in an oven4 ,put the sugar1 glucose and water into a kettle1 stir until it begins to boil1 and wash down the sides of the kettle with a damp cloth2 put in thermometer and cook to #bie4 ,turn out the fire and remove thermometer1 add the butter1 salt and essence of lemon1 and stir in well1 then stir in the warm nuts and scrape out on a greased slab4 ,after it has been on the slab about thirty seconds1 turn the batch upside down and commence pulling it out thin1 as directed in making peanut brittle4 ,you may use any kind of nuts in this1 as they are all good in this kind of candy3 ,english walnuts1 black walnuts1 roasted peanuts1 almonds1 filberts1 pecans1 or hickory nuts4 ,this candy must be kept in air-tight cans or jars in wet weather or it will become sticky4 ,,popcorn ,,crisp4 #a pounds sugar4 pound glucose4 cup dark molasses4 #b ounces butter4 pint water4 ,good pinch of salt4 ,cook sugar1 glucose and water to #bhj1 in the same manner as other candies2 then take out thermometer and put in the molasses and butter1 and a good pinch of salt1 and stir constantly after adding these4 ,cook until it is very brittle when dropped in water or until you can distinguish it just commencing to burn4 ,then take off the fire and pour it over about ten quarts of popped corn1 stirring it constantly as you pour the syrup over it1 so that it will all be covered1 and as soon as this is done1 it is best to scoop it out of the pan and spread it out on your slab somewhat1 so that it will not pack down any1 which it would do if you allowed it to remain in the pan4 ,before pouring this candy on the corn1 it is best to have your corn free from all the small hard grains1 and put the well popped ones in some very large pan before pouring the syrup over it4 ,,sugared ,,popcorn pound sugar4 #d quarts popped corn4 ,put the sugar in a small kettle with just enough water to dissolve the sugar1 stir until it boils1 put in thermometer and cook to #bbb4 ,have the corn ready in a good sized kettle1 and as soon as the syrup is cooked1 pour over the corn in a fine stream4 ,have someone stir the corn while you pour the syrup in it4 ,continue stirring briskly1 until the corn separates1 and turn out on your work board or wax paper and immediately pull the grains apart4 ,you may also add a little red or green color to the syrup before pouring it on the corn4 ,have the corn slightly warmed in the oven1 so that the sugar syrup will grain easily4 ,,popcorn ,,balls #f quarts popped corn4 #a pound sugar4 #a pound glucose4 pint water4 ,vanilla flavor4 ,put the sugar1 glucose and water into a kettle and stir until it commences to boil4 ,put in the thermometer and cook to #bdj4 ,add vanilla4 ,pour the syrup slowly over the corn1 stirring well4 ,moisten the hands with cold water and take out the desired amount of corn1 pressing it into a ball4 ,maple sugar may be used instead of the white4 ,for a variety1 color the white syrup pink and flavor with strawberry4 ,have the corn slightly warmed in the oven1 so that when the batch is done cooking1 you can get the corn and syrup mixed good1 and the balls moulded up before it gets too cold4 ,,peanut ,,bar4 #a pound sugar4 #a pound glucose4 #b pounds raw ,spanish peanuts4 pint water4 ,put the sugar1 glucose and water in a kettle1 stir until it boils1 wash down the sides of the kettle with a damp cloth and cook to #bdj4 ,take out the thermometer and add the raw peanuts and stir continually1 until the batch turns a yellowish color1 and the peanuts pop and are roasted4 ,simply lift out the paddle with a few peanuts on it occasionally1 is a better way to tell when the peanuts are roasted enough4 ,do not try to get these peanuts too brown in the kettle1 as they will roast considerably after being poured on the slab1 but just until they turn a yellowish color and pop in the kettle4 ,you must stir the batch continually after you add the peanuts1 and do not use too hot a fire4 ,they are liable to scorch a little but if your fire is right and you stir them enough1 they will be all right4 ,as soon as the peanuts are roasted1 remove from the fire1 take out the paddle and scrape out of the kettle onto a greased slab1 between the bars4 ,take a knife and spread it out even1 so that it will fill all the corners of the square made by the bars4 ,take a greased rolling pin1 and run over the top to smooth it down a little4 ,when almost cool1 run a knife under the batch to loosen it from the slab4 ,then cut or saw the batch in bars as desired1 but do this while it is yet warm4 ,have the raw peanuts ready so that when the thermometer registers #bdj you can take it out1 put in the paddle and peanuts and start stirring immediately1 and remember1 if the fire is too hot1 but not allowed to just simmer1 it is liable to scorch the candy before the nuts are half roasted4 ,it is best to wrap this candy in wax paper1 or put it in air-tight cans or jars in wet weather4 ,do not make this candy in warm weather and expect to get good results1 as it is essentially a cold weather candy4 ,,nougatines4 #a pounds sugar4 #a pound glucose4 ,butter size of a walnut4 teaspoonful essence of lemon4 #a pounds almonds or peanuts4 ,roast the almonds in the oven1 7or peanuts if you desire7 and chop fine1 then set them where they will keep warm until needed4 ,put sugar1 glucose and one-half pint of water in the kettle1 set on fire1 and stir until it commences to boil2 then take out paddle1 wash down sides of the kettle and cook to #bie4 ,set off the fire and remove thermometer1 put in the butter and essence of lemon1 and stir in well4 ,have someone add the warm nuts slowly1 while you stir them in1 and when mixed good set the kettle back on the fire for a second or two1 to loosen the batch in the kettle1 then scrape out on a greased slab between bars1 about three-quarters of an inch thick2 roll it out even between the bars with a rolling pin quickly1 and mark off into blocks three-eighths by one inch and cut while still warm4 ,you will have to watch very close1 so that your batch will not get too stiff before you get it cut up4 ,you must use a sharp knife and use a sawing motion while cutting1 as you cannot push the knife straight down and cut them right4 ,if your batch should happen to get too cold before you get it cut up1 hold it over the fire1 turning it over to warm both sides1 until it softens or bends easily1 then finish cutting4 ,this is an elegant piece1 when dipped in chocolate1 but they must not be coated until they are perfectly cold4 ,,horehound ,,candy4 #a pounds sugar4 pound glucose4 pint horehound tea4 ,put sugar1 glucose and horehound tea1 7the strength of the tea will depend upon the individual taste7 into a kettle1 stir until it boils1 wash down the sides of the kettle with a damp cloth1 put in thermometer and cook to #bie to #cjj2 when it reaches that point1 remove the thermometer and get it off the fire as quickly as possible4 ,then pour on a greased slab1 with the bars set out far enough so that when the batch has been poured out evenly1 it will be about a quarter of an inch thick4 ,as soon as it cools a little1 run a long knife underneath the batch1 to loosen it from the slab2 then mark it into squares any size desired1 and keep going over the marks with a knife until it is cold1 then break up with the hands4 ,pack in an air-tight jar and it will keep for a long time in a cool place4 ,this also may be wrapped in wax paper4 ,,glace ,,nuts4 ,take about one pound of granulated sugar and one small tablespoonful of glucose1 pour over it just enough water to dissolve it well1 stir until it commences boiling1 wash down sides1 cover and steam1 then remove cover1 and cook without the thermometer until it just starts to turn straw color4 ,do not allow it to discolor any1 but take it off the fire just at the moment it commences turning color4 ,if you wish1 you may use the thermometer in this and cook it to about #bie1 but you will have no trouble in doing it without the thermometer4 ,have your double boiler setting on the stove with boiling water underneath it1 or else have a small bowl in a pan of boiling water in order that either of them will be very warm4 ,then stir a few drops of lemon extract into your syrup which you have just cooked1 but do it very gently1 then pour the syrup into the double boiler and set it on the table and commence dipping4 ,have handy your nuts1 dates with seeds removed1 figs cut in small pieces1 any kind of candied fruit1 especially candied cherries1 as they are very pretty prepared in this manner1 and proceed to dip them in this syrup in exactly the same manner that we directed you to dip bon-bons1 only in dipping these fruits and nuts in this syrup1 you must be very careful and not disturb the syrup more than is absolutely necessary4 ,just drop your nut in1 and quickly lift it out and lay on a piece of tin if you have it1 or the bottom of a tin pan will do1 as they do not stick a particle to tin and will harden in a very few seconds4 ,malaga grapes are also very nice dipped in this manner4 ,marshmallows cut in two and dipped are also very fine4 ,candied cherries are really the prettiest fruit that you can dip in this manner1 as they show up very nicely in decorating a box4 ,as soon as you see your syrup commencing to get cloudy looking1 you must stop dipping1 and as quickly as possible1 scrape the remaining syrup out into a kettle1 and it may be used for making table syrup but must not be used for this work again4 ,it will be necessary for you to cook more sugar in the same manner as you did before1 if you are not through dipping4 ,,grilled ,,nuts ,take one pound of granulated sugar with enough water to dissolve it1 and cook with the thermometer1 in the same manner as other candies1 to about #bge1 then set off the stove1 and pour into it as many filberts or hazelnuts as this will cover1 and stir them well until they sugar1 and become very white1 which will be in a few moments4 ,have your nuts previously roasted a little and the skins rubbed off4 ,do this by putting them in a pan in the oven1 watch them closely1 and as soon as they are nearly brown enough1 take them out1 and as they brown considerably after taken out of the oven1 you will find1 when cooled1 they will be about right2 but if you had allowed them to get good and brown in the oven1 they would be roasted too much when cold4 ,these are very fine eating1 especially for a luncheon or tea party and also look very pretty if used in decorating your boxes4 ,if some of them should stick together when sugaring1 break them apart before serving4 ,,oriental ,,jelly4 #c pounds sugar4 #a pounds glucose4 #b ounces ,japanese gelatine4 #a quart boiling water4 ,cut the gelatine in pieces about one inch long1 with a pair of shears1 and put into a kettle1 and over this pour the boiling water1 then set aside4 ,put sugar and glucose into another kettle and remember that this is the kettle you will cook the batch in4 ,now take the kettle with the gelatine in1 and add enough warm water to cover the gelatine1 which by this time has puffed up quite a bit1 and set on the fire and stir until it starts to boil4 ,then turn out the fire and continue stirring until it is dissolved1 then strain this through a sieve or collander1 into the kettle which contains the sugar and glucose4 ,now set the batch on the fire1 stir and cook to #bbj4 ,remember to stir this from the time you set it on the fire1 until it is cooked1 and try to cover the whole bottom of the kettle with the paddle while stirring to prevent scorching4 ,when the exact degree is reached1 set it off the fire and let stand about ten minutes1 then add one-half teaspoonful essence of lemon1 and one and one-half pounds of ground figs1 and stir through4 ,prepare the slab by dusting it well with ,,xxxx sugar4 ,pour the jelly on the slab1 between the bars1 about three-fourths of an inch thick4 ,this size batch will fill a place about twelve inches square4 ,sprinkle the top with ,,xxxx sugar and let it stand a few hours until it sets1 when it can be cut as desired4 ,this jelly may be made any flavor or color you want and you may want to change the flavors occasionally4 ,here are a few3 ,color red when the batch is cooked and flavor with strawberry4 ,color green and flavor either mint or lime4 ,color orange and flavor the same4 ,for lemon1 use no color and flavor lemon4 ,roll the pieces1 after being cut1 in ,,xxxx sugar and it can either be packed away or eaten as it is4 ,if your batch gets a little softer than you like it1 simply cook it two degrees higher the next time4 ,,pineapple ,,puffs4 #a pound sugar4 pound glucose4 ,whites of #b eggs4 #c ounces water4 ,put sugar1 glucose and water into a kettle1 set on the fire1 stir until it commences boiling4 ,then take out the paddle and wash down the sides of the kettle with a damp cloth1 and cook to #beb4 ,beat the egg whites while this is cooking1 or better still1 have someone beat them for you1 and as soon as the thermometer registers #beb1 take the kettle off the fire4 ,put the well beaten egg whites into a pan and have them ready1 then take your paddle or spoon and rub the candy against the sides of the pan1 until the batch looks a little cloudy or shows white streaks1 being careful not to work it too long1 then put the paddle into the kettle with the eggs1 and pour slowly about one-half of the batch into the eggs1 and have someone stir the eggs continually while pouring4 ,then immediately put the paddle back into the other kettle1 and pour the eggs into the kettle with the plain syrup1 stirring the syrup continually4 ,the kettle which held the eggs may be scraped out clean1 but you must remember to do this double mixing as quickly as possible or the syrup is liable to sugar and harden for you before you get it mixed4 ,continue beating1 and when it begins to stiffen a little1 add one-half teaspoonful of essence of pineapple1 and about a handful of candied pineapple1 cut fine4 ,when stiff enough to handle1 drop out on wax paper or buttered plates in the following manner3 ,with a large spoon1 take a spoonful from around the edge1 where it stiffens first and with a fork push off small portions of it onto the wax paper or plates4 ,it should harden in a short time after being dropped4 ,if it is slow in stiffening in the kettle1 let it stand a few minutes4 ,it should be stiff enough to stand and not flatten1 when dropped on the paper4 ,do not allow the syrup to cool before starting to grain the batch in the kettle1 but start rubbing it against the sides of the pan as soon as you take it off the fire4 ,if the puffs are too hard1 cook them two degrees lower1 the next time4 ,,nut ,,puffs ,use the recipe for ,pineapple ,puffs1 and simply add the nuts in place of the pineapple1 and vanilla flavor instead of the essence of pineapple4 ,hickory nuts or pecans are considered the best4 ,,cherry ,,bounce4 ,make the same as pineapple puffs1 using candied cherries and vanilla flavor in place of the pineapple fruit and flavor4 ,this may also be colored a delicate pink and are fine when dipped in chocolate4 ,,mexican ,,penoche4 #b pounds light brown sugar4 pound glucose4 #a quart cream or fresh1 rich milk4 #a pounds bon-bon cream4 #a pound nuts4 ,put the sugar1 glucose and cream into a kettle1 stir until it boils1 then put in thermometer1 keep stirring and cook to #bcd4 ,set off the fire and add the bon-bon cream and beat until the bon-bon cream is all melted1 and the batch stiffens a little4 ,chop the nuts a little and work them in the batch4 ,beat slowly until the candy is stiff enough to stand and not flatten out when dropped on wax paper or buttered plates1 then spoon out as directed in dropping pineapple puffs4 ,english walnuts are the standard nuts to use for penoche1 but pecans or hickory nuts are excellent4 ,if you do not use fresh milk or cream1 your batch is very liable to curdle4 ,if you keep stirring it continually and do not let it stand1 you may even prevent it from curdling at all4 ,but if it should1 you will know that the milk or cream was not fresh4 ,if it curdles1 cook it up just the same1 and while not being as smooth1 will taste all right4 ,,iced ,,shell ,,barks4 ,melt some fondant in a double boiler and flavor it with vanilla4 ,choose perfect halves of shell bark nut meats4 ,dip each nut meat in the cream1 giving it a thin coat4 ,drop them on wax paper4 ,after they are all dipped in this manner1 put some fresh fondant in the double boiler and heat the cream just enough so that you can use it for dipping4 ,flavor with vanilla4 ,dip them a second time and drop them on wax paper4 ,,iced ,,lemon ,,walnuts ,melt some fondant in a double boiler4 ,color a light yellow and flavor with grated rind of lemon4 ,choose perfect halves of white ,english walnuts4 ,dip them into the fondant and drop them on wax paper4 ,if they are not coated sufficiently thick1 dip them a second time4 ,one dipping is usually sufficient4 ,,turkish ,,nougat ,,or ,,alakuma4 ,first ,batch #a pounds sugar4 teaspoonful cream of tartar4 pint water4 ,whites of #e eggs4 ,put the sugar1 water and cream of tartar into a kettle1 set on the fire1 and stir until it commences to boil1 then take out the paddle and wash down the sides of the kettle with a damp cloth1 put in the thermometer and cook to #bdh4 ,have someone beat the egg whites stiff1 so that they will be ready when this batch is done cooking4 ,put the egg whites in a kettle large enough to hold the eggs and both of these batches1 and allow room for beating4 ,have the eggs in the kettle ready1 and as soon as the batch reaches #bdh1 remove the thermometer and get the batch off the fire as quickly as possible1 so that the batch does not cook up one or two degrees while you are doing this1 as that is sufficient to spoil the whole thing4 ,as soon as the batch is cooked and off the fire1 pour at once very slowly1 into the beaten egg whites1 and have someone stir the egg whites while you are pouring1 in order to mix the batch with the eggs thoroughly1 but do not let the syrup drip out1 and under no circumstances scrape out the kettle after it is all poured out and will not run out easily or in a fine stream4 ,continue stirring the eggs for a minute1 then stop stirring1 and let it stand undisturbed until you pour in the second batch4 ,do not wash out the kettle after the first batch is done1 but set it on the scales the way it is1 then weigh up the second batch and cook at once4 ,second ,batch #a pounds sugar4 #a pounds glucose4 pint water4 ,set on the fire1 stir until it boils1 wash down sides of the kettle1 put in the thermometer and cook to #beh4 ,take out the thermometer quickly and get off the fire1 as directed in the first batch1 and immediately pour slowly into the first batch with the eggs1 stirring the egg batch continually1 and it does not hurt to scrape out the kettle a little in this last batch4 ,now beat the batch until it begins to get a little stiff1 then add a good tablespoon of vanilla flavor2 keep beating until it gets pretty thick and then add about one and one-half pounds of ,english walnuts1 candied cherries and pineapple cut fine1 or just walnuts alone4 ,mix through well and scrape out of the kettle into a small bucket or a deep bread pan1 which has been previously lined with rice paper4 ,this paper need not be taken off but can be eaten right with the candy4 ,after it has stood for a few hours it may be cut up as desired4 ,if your batch is a little too dry1 but not too hard1 add a trifle more glucose than the recipe calls for1 the next time4 ,keep this in a crock1 with a damp cloth on top of the crock1 and it will stay fresh a long time4 ,this is an elegant piece1 when coated in chocolate4 ,,fruit ,,loaf4 #a pounds sugar4 pound glucose4 #a pint water4 ,whites of #c small eggs4 #a pounds nuts and fruit4 ,put the sugar1 glucose and water into a kettle and set on the fire4 ,stir until it begins to boil1 wash down the sides of the kettle with a damp cloth1 put in the thermometer and cook to #bed4 ,have someone beat the egg whites stiff and put them into another kettle and have them ready4 ,as soon as the thermometer registers #bed1 take off the fire quickly and begin at once to rub the syrup against the sides of the kettle1 to grain it a little1 occasionally splashing the batch up against the sides to wash down that which is creaming4 ,when the batch begins to look cloudy and shows white streaks1 stop graining1 put the paddle into the pan with the eggs1 and commence pouring slowly about one-half of the syrup into the eggs1 stirring the eggs while pouring1 then immediately pour the eggs back into the syrup1 stirring the syrup very fast4 ,scrape out all the eggs and syrup that sticks to the pan that originally held the eggs1 and keep beating the batch4 ,scrape down the syrup that splashes on the sides of the kettle occasionally1 and beat until it begins to stiffen a little1 then add a teaspoonful of vanilla and a teaspoonful of orange flower water4 ,beat through well1 then add about a pound and a half of almonds1 walnuts1 candied cherries and pineapple1 cut fine4 ,mix in well and scrape out of kettle into a pan which has been previously dusted with ,,xxxx sugar and let set a few hours4 ,when set or hard cut up in pieces weighing about thirteen ounces1 shape round and long with flat ends about two inches thick1 dusting with ,,xxxx sugar4 ,then dip in milk chocolate and when the chocolate hardens1 cut up as desired4 ,do not grain the batch too much before pouring into the eggs or it will harden before you can get it mixed4 ,you can also use your own judgment about the kind of nuts or fruit you like1 but we simply tell you to use candied fruit and nuts together as that seems to be the most popular4 ,,stuffed ,,dates ,remove the seeds from the dates4 ,color and flavor some fondant4 ,form it by rolling it in small pieces and lay it in the date2 press it together firmly4 ,dust with ,,xxxx sugar4 ,pistachio flavor with a delicate color of green is especially nice4 ,,nutted ,,dates ,remove the seeds from the dates and fill them with nuts2 press together firmly and roll in granulated sugar4 ,,candied ,,orange ,,peel ,keep the peel of the fruit as you use it1 in a weak brine until enough has collected to preserve4 ,wash it thoroughly in several waters4 ,let it boil in plenty of water until tender1 changing the water several times4 ,if the peels are fresh1 they need be boiled in one water only4 ,when they can be pierced with a straw1 drain off the hot water4 ,let them cool and scrape out the white pulp with a spoon4 ,make enough syrup to cover the yellow peels1 using the proportion of a pound of sugar to a pint of water4 ,when the syrup is boiling1 drop in the peels and let them cook slowly until they are clear4 ,then boil rapidly until the syrup is reduced to dryness1 using care that it does not burn4 ,spread the peels on a flat dish and place them in a warm place to dry for #ab hours or more4 ,when perfectly dry pack them into preserve jars4 ,they are cut into shreds and used in cakes1 puddings1 and wherever raisins and citron are used4 ,the boiled peel may be cut into shreds before being cooked in the syrup4 ,,spinning ,,sugar ,although spinning sugar has been called the climax of the art of sugar work1 you need not be deterred from trying it4 ,it cannot be made on a damp day or in a moist atmosphere4 ,spun sugar makes a beautiful decoration for ice creams1 glace fruits and other cold desserts4 #a pound sugar4 cup water4 saltspoonful cream of tartar4 ,put the sugar1 water and cream of tartar into a kettle and stir until it commences to boil4 ,wipe down the sides of the kettle and steam4 ,put in the thermometer and cook to #caj4 ,care must be used so that it does not burn4 ,remove it from the fire4 ,place the pan in a pan of cold water to stop the boiling1 because the heat of the pan and sugar might cause it to boil higher4 ,place two of the steel bars 7which you use for the slab7 on a table so that the ends project a little way2 spread some papers on the floor under them4 ,for spinning1 two forks may be used1 but some wires drawn through a cork are better because they give more points4 ,after the syrup has cooled a little2 take the pan in the left hand1 the wire or forks in the right2 dip them into the syrup and spin it over the rods1 and on the return motion1 under the rods2 fine threads of sugar will fly off the points and remain on the rods4 ,if the syrup gets too cold1 it may be reheated4 ,take the spun sugar carefully off the rods from time to time and fold it around a pan turned over1 or roll it into nests or any form desired4 ,place the spun sugar under a glass globe as soon as made4 ,under an air tight globe with a piece of lime1 it may be kept crisp for a day or two1 but it readily gathers moisture1 and it is better to make it the day it is to be used4 ,do not attempt to make it on a damp or rainy day1 and do not have a boiling kettle in the room4 ,,salted ,,almonds ,put one tablespoonful butter in your kettle1 for each pint of nuts you have1 and set the kettle on the stove until the butter melts and is very hot1 then put the nuts in the kettle with the butter1 and stir constantly until nearly done1 or brown enough1 as they cook somewhat after taking off the stove1 then sprinkle well with salt1 and pour them out in a sieve which has been set over a pan1 so as to allow any remaining butter to run off4 ,if you wish1 you may first blanch your almonds by pouring boiling water over them1 and then rubbing off the skins1 as you all know how4 ,you will find these nuts far nicer1 when roasted and salted in this manner1 than by doing it in the oven1 as they are more brittle and nicer in every way4 ,,salted ,,peanuts ,use the raw ,spanish peanuts1 without blanching them1 and roast and salt in the same manner as directed for almonds4 ,,packing ,,candy ,,in ,,boxes4 ,dainty looking candy may be spoiled in packing1 and what would be a nice appearing box of candy loses its charm because it is not packed with care and taste4 ,candy boxes may be bought in almost every town1 but if you have saved some that you have received1 these may be used as well4 ,paste an appropriate postal card over the name of the firm on the lid4 ,line the box with wax paper and cut it so that it will be large enough to fold over the top of the full box of candy4 ,put chocolates1 fudge and creams in the bottom of the box4 ,if you have made some of the brittles1 you will find them very convenient to fill in hollows so that the bottom is level4 ,illustration3 ,bon-,bon ,divider ,cut a piece of white cardboard to fit between the layers4 ,bristol board or two pieces of heavy writing paper will answer the purpose4 ,fold the strips of white paper1 as illustrated4 ,illustration3 ,the ,home ,candy ,makers ,canton ,ohio ,illustration on previous page will give you a good idea how to arrange the candy in diagonal rows4 ,be very careful not to put rows of candy near each other which do not harmonize4 ,fill in the corners of the box with coated nuts1 grilled nuts and candied cherries so that it looks well filled4 ,ornament the top of the box with crystalized mint and rose leaves1 crystalized violets1 large silvered dragees and chocolate coated nuts wrapped in tin foil2 two or three is sufficient for one box4 ,fold over the wax paper1 and cover the box with a candy box lace4 ,tie a piece of embroidery floss1 white1 around the box and put on the lid4 ,cut white paper the correct size of your box1 making it long enough so that when the ends are folded up they will just come to the top of the box4 ,tie the box with gilt cord4 ,sometimes bon-bons with a soft center are put in bon-bon cases1 which adds to the appearance of the box4 ,,center ,,cream #b pounds sugar4 pound glucose4 #a pint water4 ,put the sugar1 glucose and water in the kettle and set on hot fire4 ,stir this and wipe down sides of kettle same as bon-bon cream1 and when it starts to boil1 cover until it steams well1 remove cover1 put in thermometer1 and cook to #bch1 then remove from the fire and pour on slab which has previously been moistened a little4 ,you will see that so far1 you handle this the same as bon-bon cream1 but it is not necessary to use quite so much care with it1 as the glucose in it has a tendency to keep it from sugaring any1 but do not get careless with it simply because we tell you this4 ,this fondant must not stand until perfectly cold1 but commence creaming it when about half cold1 and cream it in the same way that you do bon-bon cream4 ,it is better to scoop this fondant off into your crock just before it sets firmly4 ,when you see it is up to that point1 quickly scoop it into the crock1 for if you allow it to remain on the slab until it sets perfectly hard1 and sweat it same as bon-bon cream1 it is very sticky to handle4 ,if you should happen to scoop it into the crock a few seconds too soon1 it does not matter1 as it will come out just the same in the end4 ,it will take longer to cream this fondant than it does bon-bon cream4 ,when you put it in the crock1 cover with a damp cloth the same as the other4 ,this is a snow white1 very soft1 smooth1 and sticky fondant1 and is used for the centers of chocolate creams1 as it makes a much softer center for them than bon-bon cream does4 ,we will tell you farther on how to handle it1 but always remember1 we will speak of this as center cream and the other1 bon-bon cream4 ,,maple ,,center ,,cream ,make exactly same as above1 only instead of white sugar1 use two-third maple and one-third white4 ,if you use maple syrup instead of maple sugar1 allow two pounds of syrup for every pound of sugar desired4 ,you will find this cream very sticky1 and it takes longer to cream it up than the other1 but it makes a delicious chocolate cream4 ,do not get discouraged and think it is not going to cream for you1 for if you cooked it to the right degree1 it will never fail to cream4 ,,how ,,to ,,mould ,,in ,,cornstarch4 ,as you use the center cream for the inside of chocolate creams1 you must have some method of moulding them on account of that cream being so soft and sticky4 ,this is done in cornstarch1 the same kind as you use for cooking purposes1 as that does not stick to the candy in the least4 ,get the cheapest grade possible1 as that answers the purpose4 ,it should cost you from five to eight cents a box1 and we would advise you to get four or five boxes at once1 as it never spoils and may be used indefinitely1 over and over again4 ,when you are through with it1 scoop it out into a large jar until you need it again4 ,take a square1 shallow pan1 from one-half to one inch deep1 or a pie pan will answer the purpose as well1 and sift starch into it until you have enough in to fill it4 ,then with a smooth stick that extends over each side of the pan1 smooth it off very even4 ,by having the stick extend over edges of the pan1 you will not pack the starch down1 which is very necessary to avoid1 as you cannot make your impressions perfect if your starch is packed in the least1 and consequently this starch must be sifted into the pan and not scooped in4 ,in smoothing it off1 place your stick on the pan at one end and push it across1 and in that manner you will not pack the starch in the least4 ,now take your stick with the style of moulds glued on you intend using1 take hold of each end of it1 and press the moulds down into the starch until the stick strikes the sides of the pan2 carefully raise the stick and you will then find your impressions in the starch ready to be filled4 ,continue in this manner until you have the pan full of impressions1 always remembering that every time you make a new row of impressions1 you must1 when pressing the moulds down in the starch1 press away from the ones you just made1 the least trifle1 so you will not spoil them1 as this cornstarch is very treacherous1 and if you should happen to press the moulds the least bit toward the impressions previously made1 you would cause them to cave in4 ,by having the ends of your stick protrude over the edges of the pan as directed1 you will thus get all the impressions the exact depth4 ,you must be very careful and do not jar the table a particle or attempt to move the pan before filling the impressions with center cream1 for if you do1 you are liable to spoil them4 ,take as much center cream as you wish1 and put it into the double boiler with hot water underneath it1 set on the fire and stir until it melts1 and do not allow any water to get in with the cream4 ,as soon as it is thin1 color and flavor any way you wish1 and let it remain on the stove until it gets good and hot4 ,it must be hot or it will not harden in the starch1 but remember the hotter you get it1 the harder it will be after it is cool1 and as you do not wish them to be too hard1 be careful and not allow it to get too hot4 ,the best way to test this1 is to take some out upon your spoon and touch your tongue to it and if it is very warm it is ready to use4 ,now set off the stove1 but do not take the inside boiler with the cream in it out of the water1 as it must be kept warm4 ,dip a little out in a spoon and pour it into the impression4 ,in doing this you will soon get an idea about how much to dip out each time in the spoon in order to fill the impression4 ,if you have dipped out too much to fill it1 as soon as it is full1 quickly turn the spoon up1 as you only want the impression level full4 ,continue in this manner until you fill them all4 ,you must work rapidly1 and will soon be able to drop the cream in the impressions without striking the edges and breaking them down4 ,if you use a funnel to drop these centers1 you must warm it a little over a fire1 but do not get it hot1 just warm2 then take the handle of the funnel in your left hand1 and with your right hand push the stick down into the end of the funnel1 and have someone else pour the heated center cream into the funnel4 ,hold the end of the funnel over one of the impressions in the starch1 and lift the stick with your right hand1 allowing enough cream to run into the mould to fill it4 ,continue in this manner till all have been filled4 ,if the cream becomes too thick to run out of the spoon1 or funnel1 readily1 set it back on the stove a few moments1 until the water under it boils again1 then it will be thin enough to run out as before4 ,if you made this cream correctly in the first place1 it will never be necessary to add any water to it in order to have it run out of the spoon2 but in case you misread your thermometer and cooked it a little too much1 it may be so thick that it will require a few drops of water1 but add very little4 ,in from ten to twenty minutes1 the centers will be hard enough to pick out of the starch and blow off4 ,very little of the starch will stick to them as you lift them out1 but what does will blow off easily4 ,you may do this with your mouth1 or better still1 if you have any kind of a small bellows in the house1 put the centers in a pan as you take them from the starch1 and when they are all taken out1 squeeze the bellows on them several times1 and they are perfectly clean4 ,in blowing this starch off1 we would advise you to take them outdoors and do it1 as the starch makes quite a dust in the kitchen4 ,they are now ready to coat with chocolate1 and do this as directed in article on ,chocolate ,coating4 ,all chocolate creams are moulded in this manner1 excepting ,orientals4 ,you may make these any shape or size centers that you have moulds for4 ,these centers should be coated within several hours after being moulded4 ,if you wish chopped nuts of any kind in the centers1 stir them in well1 just before you commence dropping them in the starch1 or you may if you wish1 drop a large piece or a whole half of a nut in each impression1 then pour the cream on top of it4 ,if you use a funnel1 and wish to use nuts in the centers1 do not add the nuts to the cream before being run in the starch1 but simply drop them in the empty mould before hand1 and run the cream on top1 till it fills the mould4 ,if they do not harden in the starch1 it is because of the water you added or else because you did not get the cream hot enough1 and they may be picked out1 blown off1 and re-melted again without hurting the cream in the least4 ,these centers will mellow up a great deal after being coated with chocolate1 and are better after they stand a few days4 ,if you should have more cream melted up than you have impressions made for1 you may flavor it highly with wintergreen or peppermint1 and with a spoon1 drop it out in wafers4 ,while it really does not come under this heading1 we will say here that centers moulded in this manner and coated with bon-bon cream make a very nice cheap bon-bon1 but are not to be compared with the ones made after the style we direct you to1 in article on ,bon-,bon ,making4 ,a great many confectioners never make bon-bons in any other manner than this1 but you will see the others are much finer4 ,it is a failing of many persons to heat the center too hot so that it will run through the funnel more readily1 but the result is a hard center that will never get soft1 and nothing can be done to soften it after it is once hard4 ,a chocolate center becomes soft within three or four days4 ,,chocolate ,,creams4 ,you may make them any flavor or color you desire4 ,you may1 if you wish1 roll bon-bon cream up into balls and coat them with chocolate1 but this does not make a nice chocolate cream1 and the proper way is to mould the centers in cornstarch as directed1 using the center cream for this purpose4 ,either rose1 wintergreen1 peppermint1 strawberry1 vanilla1 or lemon make a fine chocolate cream4 ,it is best to make each flavor a different shape4 ,color the rose1 strawberry1 and wintergreen a delicate pink and the lemon a deep yellow4 ,the vanilla should be left uncolored1 and you may put chopped nuts in any of these in the manner we directed1 in article on ,cornstarch ,work4 ,when moulded1 blow off the starch1 and coat with chocolate as directed in article on ,chocolate ,coating4 ,if you desire a nut on the top of any of your chocolates make a flat shaped center1 and put the nut on before the chocolate sets1 and press down very gently1 so as not to make a base on them4 ,maple chocolates1 made from maple center cream in this manner1 are very fine4 ,english walnuts1 pecans1 or almonds1 blanched and split in two1 are the prettiest nuts for this purpose2 however1 we do not advise putting nuts on chocolate creams1 except on rare occasions1 as you will notice the finest grades of chocolate creams do not have nuts on them4 ,if you are able to purchase any silver dragees1 which are kept only in large candy stores1 they are very pretty on the tops of chocolate creams4 ,as you see by this1 there is no limit to the many different styles of chocolate creams possible to make1 by adopting any ideas you have of your own and following this recipe4 ,,chocolate ,,marshmallows4 ,buy your marshmallows1 as that is cheaper and much easier than making them1 and coat them with chocolate the same as chocolate creams4 ,if they are very large1 it is best to cut them in two before coating1 as they will look prettier4 ,pistachio nuts1 chopped very fine and sprinkled over them before the chocolate sets1 look very nice4 ,,chocolate ,,caramels4 ,make some caramels1 either vanilla or strawberry flavor1 which are the best for this purpose1 and coat same as directed for other chocolates4 ,,chocolate ,,dates4 ,remove the seeds from dates1 roll them up1 and coat with chocolate as directed4 ,if you stuff these dates with chopped hickory nuts after removing seeds1 then press firmly together and coat with chocolate1 they are very fine4 ,,chocolate ,,fig ,,paste4 ,buy some fig paste or ,oriental jelly1 and coat with chocolate same as others1 and you will find it makes a very fine piece of candy4 ,,chocolate ,,coated ,,fudge4 ,cut freshly made fudge up in squares and coat with chocolate4 ,chocolate fudge1 coated in this manner1 is probably better than the other flavors4 ,opera fudge1 cut into squares and coated with chocolate1 is much nicer than the other kind of fudge4 ,,chocolate ,,wafers4 ,drop out some wintergreen or peppermint wafers in the manner described before1 only use center cream instead of bon-bon cream1 then coat with chocolate4 ,it is best to use the center cream in making these1 as it mellows up more after being coated than bon-bon cream1 as it is much softer4 ,,chocolate ,,walnut ,,brittle4 ,make a batch of walnut brittle as directed1 and cut into oblong pieces about one inch long1 then coat with chocolate4 ,these are very brittle and nice eating4 ,,chocolate ,,cherries4 ,select large candied cherries1 and coat with chocolate same as other centers4 ,these are probably the finest chocolates you can make1 and also the most expensive1 and ,i would advise you to only use them in dressing off the top layer of your boxes4 ,,chocolate ,,nuts4 ,either ,english walnuts1 pecans1 or ,brazil nuts are very fine when coated with chocolate4 ,do it in the same manner as other chocolate coating1 but do not roast these nuts before coating them4 ,,chocolate ,,almonds4 ,roast the almonds in the oven1 being careful about getting them too brown1 and when cool1 coat with chocolate4 ,never coat nuts of any description with anything but sweet coating2 if you should use chocolate on them that is the least particle bitter1 they would not taste good at all4 ,the best way to coat these small nuts1 is to work your chocolate1 then put in quite a number of the nuts1 roll them around a little1 then with a pair of tweezers1 lift them out one at a time and lay on your oilcloth4 ,this is much quicker than lifting them out with your hands1 one at a time4 ,,filbert ,,pyramids4 ,roast the filberts in the oven1 same as you do other nuts1 then coat with chocolate1 and in laying them on the oilcloth1 lay three of them in the form of a triangle so that they will touch each other1 then lay another one on top and when the chocolate is set1 they will stick firmly together and look very pretty in a box4 ,if you have a pair of tweezers1 they are very convenient with which to pick the nuts out of the chocolate1 and lay them so that they will touch each other4 ,in laying the last filbert on top1 if you will allow quite a little chocolate to stick to it as you lift it out1 it will improve the looks of the pyramid1 as it will run down over the other nuts4 ,,pecan ,,fritters4 ,pour out a little chocolate coating1 work it until nearly cold1 then mix into it broken pecan meats until it is pretty thick1 then with a spoon drop it in the form of patties on the oilcloth1 and make them about the size of a silver dollar4 ,have enough nuts mixed in the chocolate so that they will be thick enough to hold their shape after being dropped out and will not spread any1 and consequently they will be very rough looking1 which they should be4 ,these are about the finest candy in this line which it is possible to make1 providing of course that you use the ,sweet ,coating for this purpose4 ,,peanut ,,fritters4 ,make them in the same manner as pecan fritters4 ,always use roasted peanuts1 and if you have the raw ,spanish peanuts1 roast them in the oven first1 as they are better than the large peanuts4 ,,chocolate ,,coated ,,pineapple4 ,cut some candied pineapple into points and coat with chocolate4 ,,chocolate ,,coated ,,kisses4 ,molasses and ,moonlight ,kisses are greatly improved when coated with chocolate4 ,cut the kisses into pieces about two inches long and coat with chocolate4 ,,chocolate ,,nabiscos4 ,buy a few ,nabisco wafers1 cut them in four pieces and dip in sweet chocolate4 ,,chocolate ,,cocoanut4 ,make a batch of cocoanut centers as given in this book1 roll them round and dip in chocolate4 ,this makes a nice topping piece for your boxes4 ,you may also set a small round dragee on top of the ball1 while the chocolate is still warm4 ,,maraschino ,,cherries4 ,drain the liquor from red or white ,maraschino cherries4 ,melt some fondant1 and dip each cherry in the melted fondant4 ,it is well to add a little of the liquor to the fondant while melting1 as this has a tendency to make the fondant watery in about a day4 ,as soon as you have dipped all the cherries1 and the fondant on them has cooled1 commence at once to coat with chocolate4 ,if after you have finished coating1 and you find little drops of syrup standing out on the chocolate coated cherries1 simply cover these holes with a little cooled chocolate and it will stop at once2 for if allowed to drop out1 the cherries would be dry in a few days4 ,these are best wrapped in wax paper4 ,illustration ,,how ,,to ,,coat ,,chocolates ,for coating chocolates1 confectioners use what is called 8,sweet ,coating ,chocolate10 which is prepared expressly for this purpose1 and you will be able to purchase it of any confectioner who makes his own candy1 or any candy supply house1 if you live convenient to one1 and also in some of the large grocery stores4 ,there are a great many different grades of coating chocolate1 and we strongly encourage using a good chocolate1 as the better grades give the best results2 because there is less sugar in it1 and it lends itself more readily to the manipulations1 gives a more glossy finish1 and has a much richer taste than the cheaper chocolates1 which are adulterated4 ,chocolate which sells for about forty cents a pound is a good quality4 ,you may1 if you are unable to procure this coating1 use the ordinary cooking chocolate1 which you will find in all grocery stores4 ,this is not so nice or satisfactory to use as the other coating1 and if you use it1 we would advise you to add enough ,,xxxx sugar1 after it is melted1 to sweeten somewhat1 and also to thicken it which improves it4 ,in writing these directions1 we take it for granted you will use the sweet coating1 and will write them accordingly2 but if you should use the cooking chocolate1 handle it in the same manner4 ,a ,,few ,,preliminary ,,instructions4 ,the condition of the weather plays an important part in candy making1 especially in the chocolate coating4 ,never attempt to coat on a rainy day1 as the moisture in the air1 prevents the chocolate from setting quickly1 and the chocolates become grey4 ,dry weather is by far the most satisfactory1 as the chocolate is easier to handle1 works better1 and coats with more luster4 ,as no doubt you will do the most of your chocolate work in the winter time1 you must pay strict attention to the conditions under which you work4 ,to begin with1 the temperature of the room in which you work1 must be about #ge4 ,do not attempt to coat in a room that is cold1 for your chocolate will harden on your hands and on the slab1 before you can get it worked enough4 ,the room should at least1 be comfortable enough to sit in4 ,let us caution you right here1 not to have your slab1 nor the centers to be dipped1 too cold4 ,warm the slab a little1 before you pour the chocolate on it1 but be careful not to get it hot1 just warm enough to take the chill off4 ,the centers1 or whatever you are going to coat1 should not be heated1 but by merely leaving them set in the same room for awhile1 they will be about right4 ,remember1 it is just as bad to dip freshly run centers1 or anything that has just been made1 while they are still warm1 as it is to dip the cold ones2 the heat must have left them entirely before you coat them1 or they will be grey and streaked4 ,if you dip in warm weather1 you will have to cool the chocolates in a refrigerator for about five or ten minutes4 ,that is1 when you have dipped about a dozen pieces of candy1 you must set them in the refrigerator1 so that the chocolate on them will harden quickly4 ,in cold weather you will not have to use a refrigerator1 but you must set the chocolates in a cool place as soon as you have about a dozen pieces coated4 ,in real cold weather they may harden very quickly after being placed on the tray4 ,remember1 you must have them cool quickly after being coated1 for if they do not1 it is liable to make them grey or streaked1 and this is as important as working the chocolate4 ,it is best to lay these chocolates in boxes1 with wax paper between the layers1 and keep them in a cool place4 ,if you lay them in the boxes carefully1 they will not get scratched1 and will keep fresh for several weeks if kept in a cool place4 ,the slab you use for making the other candies cannot be used for chocolate coating1 because the chocolate will absorb the butter which has been used to grease the slab1 and it will cause the chocolate to become rancid1 if the bon-bon is kept for a length of time4 ,if you have a piece of marble about twelve inches square1 use that4 ,if you have a large1 heavy platter1 it will do just as well as a slab4 ,if you wish to make the chocolate bon-bons for your own use1 you can either use heavy wax paper to lay the coated chocolates on1 or buy enough white table oilcloth1 to cover the under side of about six trays4 ,flat kettle lids1 cake and pie pans may be utilized for this purpose4 ,pieces of heavy tin1 cut to fit the shelves of your refrigerator1 is about the best4 ,if you wish to make the chocolate bon-bons for profit1 we would advise you to equip yourself with conveniences for the work4 ,,preparing ,,the ,,chocolate4 ,this chocolate coating is very easily and quickly done1 and is exactly the same as all fine hand-made chocolates are coated1 and it is practically all done by girls2 so you will have no trouble in soon mastering it4 ,do not think it too difficult1 for it is so simple that a child can coat after these directions4 ,the methods for working the chocolate as illustrated1 are those used by a professional chocolate coater4 ,notice how the chocolate is kept in the palm of the hand4 ,these pictures were taken after she had completed her work of preparing the chocolate1 and at the end of the day her hand is just as free from chocolate as in the pictures4 ,take the desired amount of chocolate2 break it into pieces1 put them in a double boiler1 and place it over the fire4 ,the heat of the water in the lower part of the boiler melts the chocolate4 ,do not put on a lid or add water because moisture or water that gets into the chocolate ruins it for chocolate coating1 but it may be used for cocoa or baking4 ,in most cases where the chocolate becomes too thick to coat with1 you can save it by adding cocoa butter1 of which we will tell you later on4 ,stir the chocolate occasionally while melting1 to help break up the lumps4 ,as soon as the water in the lower part of the boiler comes to a boil1 turn the fire down very low1 so that the water does not boil and cause steam to fly over the top of the chocolate1 as that is sufficient to thicken the chocolate4 ,when it is about half melted1 draw it to the back part of the stove1 and stir it until all the lumps are dissolved4 ,if you wish1 you may test the chocolate with the thermometer4 ,put the thermometer in the chocolate as soon as you set the double boiler off the fire4 ,the required degree is #abe4 ,if the chocolate is cooler than this1 heat it until it registers #abe4 ,if it happens to get a little too hot1 lift the upper part of the boiler out of the water for a few minutes1 but do not leave it out long4 ,after you have a little experience1 it will not be necessary to test with the thermometer1 as you can tell with the hand when it is about the required degree4 ,if you wish to coat a large amount of candy1 it is best to melt all the chocolate at the same time4 ,it can be kept the correct temperature by allowing it to stand on the back part of the stove1 or if you use gas for cooking1 keep a simmering flame under the double boiler4 ,it is always necessary to melt more chocolate than you expect to use1 because you must allow for that which cools around the edges1 forms the base on the slab1 and clings to the sides of the kettle4 ,orientals are the favorite chocolate candy and that is why we use it in illustration4 ,three-fourths of a pound of chocolate is the actual amount of chocolate needed to coat a batch1 but as you will put it on thicker1 and use more when you are a beginner1 melt #a pounds4 ,you will learn from experience only1 about how long it is necessary to work and knead the coating before using it4 ,this is done for two purposes3 ,one is1 to break up the small globules of oil in the chocolate to prevent them from being spotted when coated1 and the other is1 to get your chocolate thick enough1 so it will not run off the cream after you lay it on the oilcloth or wax paper4 ,as you all know1 if you dip chocolate creams in thin chocolate1 it runs off and forms a base on the bottom of them4 ,if you should use a bowl and a pan of water instead of double boiler1 be very careful and do not get any water in it1 and also in pouring the chocolate out in order to work it1 do not pour it on a cold slab or platter1 as that chills it too quickly1 but have it lukewarm4 ,,directions4 ,illustration3 ,fig4 #a ,illustration3 ,fig4 #b ,illustration3 ,fig4 #c ,illustration3 ,fig4 #d ,pour on the slab #a pounds of the melted chocolate4 ,assume the position of the hand as shown in figure #a2 draw the fingers through the chocolate with a 8pawing0 motion as shown in figure #b4 ,each time that the fingers touched the chocolate on the downward motion1 close the hand1 and lightly squeeze the chocolate that is held between the fingers and the palm4 ,the chocolate flows through the fingers and from the sides of the closed hand4 ,repeat this motion until the chocolate is spread out over the slab1 7it will only be a few times71 then encircle the outer edge1 drawing the chocolate toward the center1 as shown in figures #c and #d4 ,the thin layer of chocolate which remains is the foundation for the base which keeps the chocolate within bounds4 ,never draw into the center any of the chocolate that has become hard or that which is getting stiff4 ,it will spoil the entire lot4 ,continue the 8pawing0 process1 following it with the operations as shown in figures #c and #d4 ,occasionally take up a handful and squeeze it as shown in figure #e4 ,the chocolate in these illustrations was allowed to become cold1 so as to give you a better idea how it should be done4 ,illustration3 ,fig4 #e ,when the chocolate is warm it is thin1 but by the time it has cooled enough it will be thick enough not to run off the center4 ,you must continue working the mass of chocolate until the heat has all left it4 ,there are several ways of telling when it is cooled enough4 ,for a beginner1 we might advise you to use the thermometer until you have had a little experience4 ,slide the scale with the glass on1 out of the case1 so that the chocolate will cover all of the bulb1 and after you have worked it for about five minutes1 stand the thermometer in the center of the mass of chocolate until the mercury stops rising4 ,if it registers about #hb1 it is then ready4 ,if it is higher1 continue working until it has reached the required degree4 ,in cool weather the chocolate may be cooled sufficiently in from five to eight minutes1 but in warm weather it may even take as long as twenty minutes4 ,after you have used the thermometer a few times1 you will know just how cool the chocolate should be1 and then you can get along without it4 ,another way to tell when the chocolate is cooled enough is1 when you have worked it for five or six minutes1 and it seems cold to the hand that is in it1 simply dip the back of the fingers of the other hand in the chocolate1 and if it is in reality cold1 or you are sure the heat has all left it1 then dip a piece or two1 and cool them quickly1 and you can soon tell4 ,the chocolate has a high gloss1 and retains the markings if it is cooled sufficiently4 ,,coating ,,the ,,bon-,,bons4 ,illustration3 ,fig4 #f ,when the chocolate has been worked as directed1 take a cream1 7see directions 8,how to ,mold in ,cornstarch071 an ,oriental center1 or a nut and drop it on the mass of chocolate near the edge of the slab in front of you4 ,cover it thoroughly by using the thumb and first three fingers1 as shown in figure #f4 ,pick up the cream from the mass of chocolate1 wipe the side and back of your hand on the slab 7or use the back of a knife7 to clear it from the excess of chocolate which clings to it1 otherwise this will drip over the paper when you lay down the cream4 ,smooth the chocolate covered cream by rolling it between your thumb and fingers until it is evenly covered with chocolate4 ,hold it with the tips of your fingers as shown in figure #g1 and place it on the oil cloth at your right4 ,in doing this1 do not hurry or you will have strings of chocolate over the table and paper4 ,illustration3 ,fig4 #g ,in laying the bon-bons on the oil cloth1 ,,lay ,,them ,,down ,,squarely4 ,do not allow them to slide or a base will form1 which you wish to avoid4 ,it is essential that the tray be level4 ,coat the bon-bons as rapidly as possible so that it will not be necessary to reheat the chocolate before you have finished4 ,if the chocolate is reheated1 it must be worked again1 as in the beginning4 ,,ornamenting ,,the ,,bon-,,bons4 ,in ornamenting bon-bons it is necessary to have some one help you4 ,the ornament must be placed on each bon-bon as soon as coated1 before the chocolate is set4 ,your helper can do this while you must continue with the work of coating4 ,a nut or silvered dragee1 as shown in figure #h1 may be put on top as an ornament4 ,do not press the ornament on the bon-bon1 but place it lightly1 otherwise it will form a base4 ,to acquire this skill in marking1 begin by trying to mark the coated nuts4 ,roast some almonds in the oven with the skins on1 which need not be removed when coating4 ,english walnuts or pecans may also be used4 ,the thread of chocolate is carried with the thumbnail across the top1 as shown in figure #aa4 ,there is enough chocolate on the thumb1 so that it is not necessary to touch the coated nut as you do when you mark the bon-bons4 ,illustration3 ,fig4 #h ,illustration3 ,fig4 #aa ,illustration3 ,fig4 #i ,illustration3 ,fig4 #aj ,after you have coated for some time and become an expert1 you can learn to make the pretty markings seen on chocolate bon-bons1 as shown in figure #i1 which always distinguishes the hand-coated bon-bon4 ,after you have placed the chocolate coated bon-bon on the paper1 touch the top lightly with the chocolate covered middle finger4 ,carry the thread of chocolate that lifts up with your finger in a circle as shown in figure #aj4 ,do not be discouraged with your work1 if you do not succeed the first few times4 ,many persons prefer the rough appearing candies1 because in their opinion they look more 8home-made40 ,,helpful ,,suggestions4 ,when you coat begin by using the chocolate which is directly in front of you1 and keep this cleared space to wipe the chocolate from your hand after you pick up the cream center from the mass of chocolate4 ,when you have used about one-third of the chocolate1 sweep around the inside edge1 as you did when working it1 so that you may keep the entire mass the same temperature4 ,do this quite frequently4 ,coating candies in the manner described here1 your creams will have no base on them whatever1 and will be very glossy1 and not spotted in the least4 ,if they are spotted after being coated1 it is probably because you did not thoroughly work the chocolate1 or because you worked in some of that around the edge that was too cold4 ,never mind how much there is around the edge of the slab1 as none of it is wasted4 ,if they are not glossy1 it is either because you commenced coating them before your chocolate was cool enough1 or allowed it to get too cool1 which would spoil the gloss1 or did not put them in a cool place soon enough after coating them in order to set the chocolate4 ,when you are through coating1 take your scraper and scrape all the chocolate off the slab1 and also with a knife scrape it from your hand1 and put it back in double boiler1 and you will find that there is not enough chocolate wasted with which to coat one chocolate cream4 ,there is absolutely nothing necessary to put in this coating1 but simply melt it and handle as described4 ,if the chocolate is too thick to coat with1 it is because you have allowed some of the steam1 or a drop of water to get mixed in it1 and you may then add a little melted cocoa butter to thin it a little4 ,do not get it too thin2 remember that4 ,in using milk chocolate1 you will find that it is much thicker than the sweet coating1 and also1 full of little lumps1 which will be broken and worked through by the time it is cooled4 ,if you wish you may add a very little melted cocoa butter to this coating1 about the time you start to work it4 ,the bitter-sweet coating you will use in making ,orientals1 is thinner than most of the other coatings1 and if you wish to thicken it a little1 simply add a very little ,,xxxx sugar to it1 when you start to work it4 ,we will repeat again1 that you must work the chocolate as much as you possibly can before you begin to dip2 for1 while it is absolutely necessary to have the chocolate cool1 or until the heat has all left it1 before you begin to coat4 ,it is essential to work the chocolate as much as possible1 until it is cool1 even if it takes fifteen to twenty minutes4 ,otherwise your chocolates will be grey4 ,the secret in successful chocolate coating1 is in working the chocolate properly1 having it cool enough before you begin to dip1 then cooling the dipped candies as soon as they have been dipped4 ,never lift the dipped chocolates off the boards or trays1 until they are set2 you can tell this by lifting one piece off the wax paper or oilcloth1 and if the bottom is glossy1 then they are set4 ,,orientals ,the ,finest ,chocolate ,cream ,made4 ,this is acknowledged by everyone to be the finest ,italian chocolate cream made1 and when coated with the proper coating1 it is a delicious confection1 with a very brittle coating1 and when broken open1 the center is as smooth and soft as whipped cream4 ,we put this recipe last for the reason that you should learn to do the other chocolate coating before attempting this4 ,the coating is done in exactly the same manner1 except with these it is necessary to handle them very quickly1 and consequently you must have a little experience in this line before attempting these1 but after making them once1 we do not think you will ever make the other different kinds1 except for the purpose of filling your ,christmas boxes1 when it is very nice to have an assortment4 ,with enough practice to enable you to coat them nicely1 and if you are so disposed1 you will have no trouble in selling all you can make at sixty cents per pound1 to private customers only1 as there are very few stores in the country where it is possible to purchase them4 ,one reason of this is1 they are too delicate to stand being boxed up and shipped around the country to the different dealers1 and probably be kept for months1 as some candies are1 before being sold4 ,we tell you this to impress upon you how really fine they are1 and the possibilities of profit1 if you expect to make candy to sell4 ,the formula is very simple1 and known only to a very few1 but you must follow directions very closely and cook it to the exact degree4 ,the thermometer will do the cooking accurately1 and the other part is not difficult in any manner4 ,for the coating1 it is best if possible1 to get what is called a ,bitter-,sweet ,coating4 ,this may be purchased in any large city1 also of a great many candy manufacturers1 or of any candy supply house or chocolate manufactory4 ,if it is not possible to get the ,bitter-,sweet ,coating1 you may make one which is nearly as nice as the other1 by simply getting the pure unsweetened or bitter chocolate1 which all confectioners handle1 and sweeten it partly with ,,xxxx sugar 7never use granulated71 in the proportion of one-fourth pound sugar to two and one-half pounds chocolate1 by simply stirring the sugar in the chocolate after it is melted4 ,if you should be unable to procure any other kind of chocolate1 you could use the ordinary bitter baking chocolate1 sweetened somewhat with ,,xxxx sugar1 but do not use it if you can possibly avoid doing so4 ,these creams should never be coated with a sweet coating1 but always a bitter-sweet of some description1 as the intensely sweet center1 and the bitter coating1 form a combination that makes them delicious4 ,they are made in the following manner1 and a batch this size will use up about one pound of chocolate1 but of course it will be necessary for you to have more melted up for reasons we mentioned before3 #b pounds granulated sugar4 teaspoonful glycerine4 ,whites of #b eggs4 #f drops acetic acid4 teaspoonful vanilla4 ,good pint of water4 ,put sugar and water in kettle1 set on hot fire1 stir until dissolved1 then put in the glycerine1 continue stirring and wipe down kettle same as for fondant1 and when it commences to boil add the acid1 then cover the kettle until it steams well1 remove the cover1 put in thermometer and cook to exactly #bcf1 then pour on moistened slab and allow it to remain undisturbed until all the heat has left it1 the same as you do bon-bon cream4 ,now beat the whites of the eggs until dry1 or will stand alone1 then pour them on top of the batch1 add the vanilla1 and cream the batch in exactly the same manner as you do bon-bon cream1 working the eggs right into it4 ,if some of the syrup should be a little thick and not seem to mix with the eggs well1 just take the scraper or whatever you are turning it with1 and break the hard syrup a little1 when it will readily mix4 ,of course this will be thinner than bon-bon cream1 and will require more attention in order to keep it in a mass and not allow it to spread all over the slab4 ,it will be a little thinner just before it commences to set1 the same as bon-bon cream does1 and now turn it very gently in order to give it all the chance possible1 as this is the delicate point4 ,keep turning it over and over very slowly1 always working from the edge1 and gradually work it up in a mass until it will stand alone and not spread any1 and it is then done4 ,about the only trouble you will have in making these will be at this point4 ,the egg whites have a peculiar action on the cream1 and sometimes it sets very quickly and gets hard enough to handle easily1 and at other times it seems as though it never will set1 and even when it does1 on such occasions it is very soft and difficult to coat4 ,each batch you make will probably vary a little from the other1 owing to the peculiar nature of it1 but it will all come out the same when coated1 and allowed to stand awhile4 ,when properly made1 this cream at this stage is an intensely white1 rather fluffy mass1 about the consistency of a soft marshmallow1 only it is very tender1 and not tough as they are4 ,when creamed up1 cut the batch in two after allowing it to stand for three or four minutes in order to set a little more1 and to one-half of it work in some chopped ,english walnuts by kneading them in with your scraper1 and allow the other half to remain plain2 then cut both halves into several pieces so as to allow the air to strike it as much as possible1 which has a tendency to dry it and make it easier to handle4 ,it is now ready to mould up1 and must be done so at once4 ,have a small dish with some ,,xxxx sugar in it1 take a knife and cut off a small portion of the cream1 and with your fingers shape it up slightly into a ball1 then as it will probably be a little sticky1 lay it in the ,,xxxx sugar and turn it over in order to get the sugar all over it1 then lay it on wax paper1 and proceed in this manner until you get them all moulded4 ,the ones with nuts in should be made just a trifle oblong1 so as to distinguish them after being coated4 ,in moulding these up1 remember that the less they are handled1 the easier they will be to coat1 as handling them has a tendency to make them softer4 ,after they are moulded1 it is best to turn them all over1 as they lay on the wax paper1 before coating them1 in order to allow the bottom to dry off a little4 ,these must be coated immediately after being moulded1 and the better way is to have someone mould them and you coat them as fast as they are moulded4 ,the person moulding1 will do so faster than you can coat them1 and thus they will be able to dry off a little by the time you are ready for them4 ,coat them in the same manner as other chocolate creams1 but remember that it must be done rapidly1 for you cannot hold them in your hand but a few seconds1 as they get too soft1 and will lose their shape and spread out after dropping on the oilcloth4 ,they have a tendency to pop out1 after the chocolate is set1 if there is a thin spot anywhere in the coating1 but this does not hurt them4 ,they will be very soft inside1 several hours after being coated1 and are best if eaten within a week after they are made4 ,if you should put them in boxes1 it is better to wrap each one separately in a small piece of thin wax paper1 as they are so soft inside4 ,if one should break it would run out and spoil the looks of the others4 ,the length of these directions may cause you to think they are very difficult to make1 but such is not the case1 as you will see after trying them1 for the thermometer does the most difficult part1 it being necessary to cook them to the exact degree4 ,in moulding them1 do not try to get them all the same size or the same shape1 as they look prettier made in odd shapes and this sized batch will make about one hundred ordinary sized creams4 ,,maple ,,orientals4 #a pounds maple sugar4 pound granulated sugar4 teaspoonful glycerine4 #f drops of acetic acid4 ,whites of #b eggs4 ,good pint water4 ,put both kinds of sugar and the water into a kettle1 stir till dissolved1 add the glycerine1 continue stirring and wipe down kettle same as for fondant1 and when it commences to boil add the acid1 then cover the kettle until it steams well1 remove the cover1 put in the thermometer and cook to exactly #bch1 then pour on a moistened slab1 and finish exactly the same as vanilla ,orientals4 ,you will notice that we tell you to cook this to #bch1 while the vanilla ,orientals are only cooked to #bcf4 ,the reason of this is1 that the maple sugar always has a tendency to make candies softer than white sugar1 and most necessarily must be cooked to a higher degree4 ,a ,,few ,,words ,,on ,,cake-,,baking ,this is not a cook book2 but as it is intended principally for ladies1 we will include in it a few ideas we have in regard to cake baking1 and also a few recipes for refreshments to be served when entertaining4 ,we are not advertising any particular brand of baking powder1 as we use none1 neither are we advertising any particular brand of flour4 ,in place of baking powder1 we use cream of tartar and soda1 and as all pure baking powder is composed practically of nothing but these two ingredients mixed with rice flour1 they will1 when used in the following manner1 give you the same results as baking powder1 and also prevent your cake from falling4 ,always use winter wheat flour for cake baking4 ,one pound of pure baking powder is composed of one-half pound cream of tartar1 one-fourth pound of soda1 and one-fourth pound of rice flour4 ,in all recipes that call for baking powder1 use just one-half as much cream of tartar as it calls for baking powder1 and one-half as much soda as you use of cream of tartar2 that is1 if a recipe calls for two teaspoonfuls baking powder1 you simply use one teaspoonful of cream of tartar and a scant half teaspoonful soda4 ,in measuring soda1 always level your spoon off1 and in cream of tartar1 have it slightly rounding4 ,always sift your soda with the flour two or three times1 and always put the cream of tartar in the eggs4 ,if you use only yolks1 when beating them beat the cream of tartar with them1 but if your cake calls for the whites1 then put in the cream of tartar and beat them until they are stiff4 ,in order to tell when your whites are beaten sufficiently1 lift your whipper or beater1 turn it over quickly1 and the whites that lift with it should stand up perfectly straight1 and if they do this1 your eggs are beaten sufficiently4 ,the heat of your oven has everything to do with successful cake baking and you must be careful and not allow it to get too hot4 ,your cake should first raise in the oven1 before it commences to brown on the top1 if you wish to make a success of it4 ,if you follow the directions exactly as written here1 you need have no fear of your cake falling1 from opening the oven doors and looking at it at any time1 or from jarring the oven in any manner1 as you may take any of these cakes out of the oven when they are only partially done1 shake them around1 then put them back in the oven1 and they will raise perfectly1 providing your oven is not too hot1 and you mix these cakes exactly as we direct you4 ,this may seem a rather broad assertion1 and shatter a great many ideas you now hold in regard to cake baking1 but it will only cost you the time and trouble of making one cake to find out that this is correct4 ,we have done this with cakes repeatedly in order to convince people it would not hurt them1 and they would come out of the oven as light and as perfect as any cake ever baked4 ,it does not make a particle of difference which way you beat your cake1 or whether you put all of the flour or milk in at once or a little at a time1 as some cake makers direct you to1 so long as you beat it thoroughly1 which is a very essential point4 ,always put all of the flour and milk in at once1 as it is much easier than adding a little at a time4 ,if your cake falls a particle1 or fails to come out perfect in any way1 the fault beyond a doubt is with your oven1 providing you have followed the directions4 ,a gas or gasoline oven is by far the best for cake baking1 as you are able to get the heat more regular with them4 ,if you will measure and sift your sugar on a plate1 then set it in the oven for just a few moments1 until it gets warmed through1 you will find it will cream nicer with the butter1 as the heat in the sugar softens the butter4 ,you may take any cake recipe you have1 and apply these same directions in making it1 using cream of tartar and soda in the proportions directed1 follow other directions carefully1 and you will never experience any trouble with your cakes4 ,if you are much of a cake baker1 this article alone is worth a great deal to you1 and if you never had much success with your cakes1 you will find it a very easy branch of domestic science to learn1 instead of a difficult one1 as some have led you to believe4 ,,angel ,,food4 ,whites of #aa eggs4 #a cup flour4 #a cup sugar4 #a teaspoonful cream of tartar4 #a teaspoonful vanilla4 ,sift your flour three or four times4 ,if you have powdered sugar1 use it for this cake2 if not1 use granulated and sift it two or three times4 ,add a pinch of salt to your whites of eggs1 beat them a little1 then add the cream of tartar and beat until stiff2 then stir the sugar and vanilla into the beaten whites1 and in doing this always stir from the bottom1 as it keeps them fluffy1 and do not stir it any more than is necessary4 ,remember this in all cake recipes where you stir sugar into whites of eggs4 ,now gently fold in the flour1 and put in pan and bake in moderate oven1 and it will require about forty-five minutes4 ,,golden ,,cake4 ,yolks of #h eggs4 #a cup granulated sugar4 cup butter4 cup sweet milk4 #c cups flour4 #a teaspoonful cream of tartar4 teaspoonful soda4 #a teaspoonful lemon extract4 ,sift the flour and soda together three times1 and remember in all cake recipes1 in measuring soda to use scant measure4 ,put cream of tartar in yolks and beat them stiff as possible4 ,sift your sugar on a plate1 warm it in the oven a little and then cream it and the butter together thoroughly and add the flavoring while doing this2 add beaten yolks to this and beat in well4 ,now add the milk and flour and beat it hard for about two minutes1 then bake in two layers and lay up with white frosting4 ,have oven moderate and it will bake in thirty or forty minutes4 ,this cake is also very fine when baked in loaf form1 and in that1 only use two and one-half cups flour1 making it otherwise just the same4 ,,devil',s ,,food4 #c eggs4 #a cup sugar4 cup butter4 cup sweet milk4 #c cups flour4 #a teaspoonful cream of tartar4 #b squares of chocolate4 #a teaspoonful vanilla4 teaspoonful soda4 ,grate your chocolate1 and to it add half of the milk1 and set on stove and stir until dissolved4 ,then stir in half cup of your sugar and set away to cool4 ,sift the soda in the flour three times4 ,beat the yolks very stiff4 ,warm the remainder of the sugar in the oven a little2 then cream thoroughly with the butter1 then add the beaten yolks to this and stir in well4 ,add the cream of tartar to the whites of the eggs after beating them a little and then beat until stiff4 ,add the remainder of the milk to the chocolate and stir in well1 and then pour it into the creamed butter and sugar1 add flour and beat very hard4 ,then stir in the egg whites and bake in two layers and lay up with ,oriental frosting4 ,,sponge ,,cake4 #e large eggs4 #a cups granulated sugar4 #a cups flour4 teaspoonful cream of tartar4 #a teaspoonful lemon extract4 ,beat the yolks very stiff4 ,add pinch of salt to the whites1 beat a little1 then add cream of tartar and beat stiff4 ,then stir in gently the sugar and vanilla1 and the beaten yolks1 then fold in the flour and bake in a very moderate oven4 ,this makes a delicious sponge cake4 ,,sunshine ,,cake4 #f eggs4 #a cup granulated sugar4 #a cup flour4 teaspoonful cream of tartar4 #a teaspoonful vanilla4 ,beat yolks very stiff2 add pinch of salt to whites1 beat a little1 then add cream of tartar and beat until stiff4 ,sift your sugar once or twice1 then add it and the beaten yolks to the whites and stir in gently1 adding the vanilla when doing this1 then fold in the flour carefully and bake in a moderate oven4 ,this cake is very fine to use in making ,charlotte ,russe1 as follows3 cut it up in very thin strips1 then cut the strips just long enough to fit around the inside of the cup1 then fill center with the whipped cream as we direct you in recipe4 ,,bride',s ,,cake4 #f whites of eggs4 #a cup sugar4 cup butter4 cup milk4 #b cups flour4 #a teaspoonful cream of tartar4 teaspoonful soda4 #a teaspoonful vanilla4 ,sift first1 then warm the sugar as directed before1 and cream thoroughly with the butter and add vanilla while doing this4 ,if you wish1 you may add a little violet flavoring1 as it improves it4 ,put the soda in the flour and sift three or four times4 ,then add it and the milk to the creamed butter and sugar and mix well4 ,beat the whites a little1 then add the cream of tartar and beat until stiff2 then mix them with the other ingredients1 and bake in a deep pan in a moderate oven1 and will require from forty-five to sixty minutes4 ,,oriental ,,icing4 #a pound sugar4 #a egg white4 teaspoonful glycerine4 #b drops acetic acid4 teaspoonful vanilla4 ,cook the sugar with just enough water to dissolve it to #bcf1 and do this operation the same as directed in making fondant or ,oriental cream for centers1 adding the glycerine when the sugar is dissolved and the acid when it commences boiling1 and be sure and wipe down sides of kettle and steam it4 ,when cooked to #bcf pour out on slab or platter1 which has been dampened a little1 and allow it to get cold2 then beat your eggs white and put it on the syrup and cream up the same as in ,oriental creams1 adding the vanilla when you commence to cream it4 ,when you see this is just commencing to set or thicken a little1 it must be put on the cake1 and done very rapidly4 ,if you attempt to put it on the cake too soon1 it will run off1 and if it should commence running off1 simply cream it up a little more before putting any more on1 and also if you should allow it to get too stiff before putting it on the cake1 it would make your cake rough looking4 ,there is just a certain point where you really should commence putting this on the cake1 and after trying it once1 you will have no difficulty in telling when you have creamed it to the right consistency4 99 99 99 99 99 ,this is beyond a doubt the finest icing made1 in every respect1 as it is smoother than other icings1 and also does not get hard and chip off1 as other icings do when you cut the cake4 ,it forms a slight crust on the outside1 but next to the cake it remains soft1 and will keep nicely for about a week4 ,in using this on a layer cake1 the better way is to ice your top first1 as the first icing you put on is much smoother than the last1 then use the last of the icing for the middle of your cake1 as that does not show4 ,after making this icing once1 in this manner1 we do not think you will ever attempt the other icing which everybody makes4 ,this amount will cover one cake4 ,,charlotte ,,russe4 #a pint very stiff cream4 #d egg whites4 #a cup sugar4 7,,xxxx sugar74 ,good teaspoonful vanilla4 ,beat the cream stiff enough to stand alone1 and this cannot be done unless you have very thick cream2 add the sugar and the vanilla to it and mix thoroughly2 beat the whites after adding a pinch of salt to them1 until very stiff1 then mix them well with the whipped cream1 and with a spoon1 fill your cups which have previously been lined with the ,sunshine cake1 cut up as directed1 or with ,lady ,fingers1 split open4 ,this makes a delicious dessert1 and putting a candied cherry on top of each one1 sets them off a great deal4 ,,oriental ,,punch4 ,juice of #b lemons4 ,juice of #c oranges4 #f to #h drops of peppermint4 ,green coloring4 #c quarts of water4 ,mix the water1 lemon juice1 and orange juice together1 and add enough sugar to sweeten to suit the taste4 ,then strain it and add enough green coloring to make it a very pale green2 then add the peppermint1 which will give it a peculiar flavor that is very fine4 ,claret punch may be made in the same manner1 only leave out the peppermint and green coloring1 and in their place add enough claret to flavor and color it4 ,serve these cold4 ,,chocolate ,,syrup4 #a pound granulated sugar4 pound cocoa4 #a pint hot water4 #a teaspoonful vanilla4 ,mix sugar and cocoa well together1 then add the hot water1 set on stove1 stir until it commences to boil1 then add a pinch of salt and stop stirring1 and cook exactly two minutes after it starts boiling4 ,set off the stove1 and when cool stir into it the vanilla4 ,then pour it into a glass jar and put away until needed4 ,this syrup is to use in making hot chocolate or cocoa1 and is done in the following manner3 put a tablespoon of the syrup in your cup1 then put in two tablespoonfuls of cream1 and stir them together thoroughly1 then fill your cup with boiling water1 and you have a cup of hot cocoa which is very hard to beat1 and is made as you see1 much easier than stopping to cook it each time1 as by having the syrup on hand1 the only thing necessary1 when you wish a cup of hot cocoa1 is to simply have some boiling water4 ,a little whipped cream put on top1 after adding the hot water1 improves it very much4 ,this recipe alone1 to anyone fond of this drink1 is worth a great deal4 ,if the syrup gets too thick at any time1 thin it a little with a syrup made of sugar and water4 ,you may also use it in making chocolate icing4 ,it is also used in making chocolate ice cream2 and you use for this purpose1 one-half pint of the syrup to each gallon of cream1 putting it in when the cream is partly frozen4 ,,table ,,syrup4 #a pound glucose4 pound sugar4 #a pint water4 ,put all this in a kettle1 stir till it boils1 then wash down sides of kettle1 and cook to about #bah or #bbj4 ,set in a cool place1 and do not disturb till cold4 ,if it is a little too thick when cold1 add a little water4 ,this makes a fine syrup and with the thermometer1 it can be made the same every time4 ,if it is allowed to cool without being disturbed1 it will not sugar1 and will keep indefinitely4 ,,index ,page ,acetic ,acid #ae ,almond ,paste #af ,alakuma #ff ,angelica #cc ,baby ,cream #ea ,black ,walnut ,fudge #dj ,bon-,bons #bh ,lemon ,fig #cb ,nectar #cc ,violet #cc ,pistachio #cc ,coated ,cherries #cd ,fig ,paste #cd ,marshmallow #cd ,maple #cd ,cocoanut #ce ,nut ,bon-,bon ,centers #be ,bon-,bon ,cream #ai ,brittle #ed ,black ,walnut #ef ,date #ef ,fig #ef ,nut #eg ,peanut #ed ,brownies #db ,butterscotch #eb ,butterscotch 7soft7 #ec ,cakes #aja ,angel ,food #aja ,brides #ajd ,devil's ,food #ajb ,golden #ajb ,sponge #ajc ,sunshine #ajc ,cake ,baking #ii ,cake ,icing 7,oriental7 #ajd ,candied ,cherries #be ,fruits #be ,orange ,peel #fi ,candy ,hook #i ,paddle #h ,caramels #dc ,chocolate #dd ,full ,cream #de ,mexican ,grain #df ,maple #de ,nut #de ,strawberry #de ,vanilla #dc ,center ,cream #gc ,maple #gd ,centers 7,making7 #gd ,charlotte ,russe #aje ,cherry ,bounce #fe ,chocolate #ae ,chocolate ,caramels #dd ,chocolate ,coated ,almonds #gi ,brittle #gi ,caramel #gi ,cherries #gi ,dates #gh ,fudge #gi ,fig ,paste #gi ,filberts #hj ,kisses #ha ,marshmallow #gh ,nabisco #ha ,nuts #gi ,peanut ,fritters #hj ,pecan ,fritters #hj ,pineapple #ha ,maraschino ,cherries #ha ,wafers #gi ,chocolate ,creams #gg ,chocolate ,syrup #ajf ,citron #be ,cocoanut ,centers #cf ,kisses #cg ,cocoa 7hot7 #ajf ,color ,pastes #af ,corn ,syrup #ae ,cream of ,tartar #ae ,coffee ,fondant #be ,cream ,wafers #ce ,chocolate ,fudge #dj ,chocolate ,taffy #dh ,cream ,taffy #ea ,dates #be ,nutted #fi ,stuffed #fi ,dipping ,wire #aj ,double ,boiler #aj ,dragees 7silver7 #ia ,filbert ,pyramids #hj ,flavors #ae ,fondant #ai ,maple #be ,coffee #be ,fondant 7working7 #ba ,fruit ,loaf #fh ,fritters #hj ,filbert #hj ,pecan #hj ,figs #be ,fudge #ci ,chocolate #dj ,black ,walnut #dj ,maple #dj ,opera #da ,vanilla #ci ,funnel #i ,french ,chewing ,taffy #di ,fig ,brittle #ef ,gelatine #ae ,general ,instructions #e ,glace ,nuts #fa ,gloves #aj ,grilled ,nuts #fb ,glucose #ad ,horehound ,candy #fa ,how to ,blanch ,almonds #gj ,coat ,chocolates #hc ,crack ,nuts #af ,make ,bon-,bons #bh ,mould in ,cornstarch #gd ,pull ,taffy #dg ,read ,thermometer #aj ,iced ,lemon ,walnuts #ff ,iced ,shell ,barks #ff ,kettle #h ,kisses #di ,cocoanut #cg ,french ,chewing #di ,molasses #dh ,salt ,water #ej ,marble ,slab #g ,maraschino ,cherries #ha ,materials for ,candy ,making #ac ,mexican ,penoche #fe ,milk #ad ,mould #aj ,moulding in ,cornstarch #gd ,nougatines #fj ,nougat 7,turkish7 #ff ,nonparaf #ae ,nutted ,dates #fi ,nut ,brittle #eg ,nut ,puffs #fe ,nuts #af ,almond #ag ,black ,walnut #ag ,english ,walnut #af ,filbert #ag ,hickory nut #ag ,peanut #ah ,pecan #ag ,pistachio #ah ,opera ,fudge #da ,ornaments for ,bon-,bons #cc ,oriental ,jelly #fc ,orientals #ie ,nut #ig ,maple #ih ,coating #hc ,moulding ,centers #ig ,packing ,candy #ga ,paddle #h ,paper #af ,rice #af ,wafer #af ,wax #af ,peanut ,bar #ei ,peanut ,brittle #ed ,peppermint ,reception ,mints #eb ,pineapple 7,chocolate7 #ha ,pop ,corn #eg ,balls #eh ,crisp #eg ,sugared #eh ,punch 7,oriental7 #ajf ,puffs #fd ,nut #fe ,pineapple #fd ,reception ,mints #eb ,salted ,almonds #gj ,salted ,peanuts #ga ,scraper #h ,spatula #h ,spinning ,sugar #fi ,steel ,bars #h ,sugar #ac ,table ,syrup #ajg ,taffy #dg ,chocolate #dh ,baby ,cream #ea ,cream ,taffy #ea ,ice ,cream #ea ,salt ,water #dh ,molasses #dh ,strawberry #dh ,thermometer #g-aj ,tools #g ,turkish ,nougat #ff ,water #ad ,wafers #ce ,butterscotch #ec ,peppermint #ce ,wintergreen #ce ,chocolate #cf ,,list ,,of ,,illustrations ,page ,funnel #i ,candy ,hook #i ,double ,boiler #aj ,thermometer #aj ,utensils for ,fondant #ai ,working the ,fondant-- ,figure #a #ba ,figures #b and #c #bb ,figure #d #bc ,making ,bon-,bons #bg ,box of ,candy #gb ,bon-,bon ,divider #ga ,coating ,chocolates #hb ,figures #a and #b #hg ,figures #c and #d #hh ,figure #e #hi ,figure #f #ij ,figure #g #ia ,figures #h1 #i1 #aj1 #aa #ib ,,burnett',s ,,standard ,flavoring ,extracts ,are so strong that only a small quantity may be used to give a delicious flavor4 ,consequently they are well adapted to be used in candy1 as the flavors will not evaporate when heat is used4 ,guaranteed absolutely pure by ,joseph ,burnett ,company under ,pure ,food and ,drugs ,act of #aijf1 ,serial ,no4 #ia4 ,we recommend and sell ,burnett's ,standard ,flavoring ,extracts4 ,,joseph ,,burnett ,,company1 ,,boston1 ,,mass4 ,,the ,,home ,,candy ,,makers ,,burnett',s ,,standard ,,color ,,pastes 8,u4 ,s4 ,certified0 ,nothing can take their place4 ,absolutely harmless1 perfectly pure1 bright in hue1 and much stronger than any liquid colors4 ,burnett's ,standard ,color ,pastes are made in accordance with the very severe ,u4 ,s4 ,government ,regulations regarding the manufacture of colors4 ,we recommend and sell ,burnett's ,standard ,color ,pastes4 ,,joseph ,,burnett ,,company1 ,,boston1 ,,mass4 ,,the ,,home ,,candy ,,makers 99 99 99 99 99 ,transcriber's ,notes3 ,obvious punctuation errors repaired4 ,some printing errors were resolved using the fourth edition1 #aiae4 ,page #e1 8convenence0 changed to 8convenience0 7are a great convenience7 ,page #e1 8matreials0 changed to 8materials0 7for the materials7 ,page #h1 8awys0 changed to 8ways0 7in various other ways7 ,page #ac1 8#bdd0 changed to 8#bed0 for soft or light crack for candies4 ,page #ae1 8paraffin0 changed to 8paraffine0 to match rest of usage in text 7instead of paraffine in all7 ,page #bj1 8,,qettle0 changed to 8,,kettle0 7,,scrape ,,out ,,the ,,kettle7 ,page #be1 8composced0 changed to 8composed0 7is composed of candied7 ,page #bh1 8ind0 changed to 8kind0 7no fruit of any kind7 ,page #bi1 8necessray0 changed to 8necessary0 7probably be necessary7 ,page #cj1 8the0 added to text 7stick the fork underneath7 ,page #cj1 8enge0 changed to 8edge0 7over the edge of kettle7 ,page #cb1 8heatd0 changed to 8heated0 7was not heated enough7 ,page #dj1 repeated word 8and0 removed from text4 ,original read 7size1 and and make it7 ,page #db1 text for 8,,brownies0 had a repeated line from the 8,,opera ,,fudge0 recipe preceding4 ,the original text read3 ,use the recipe for 8,opera ,fudge10 adding a tablespoon- in a can or jar with a tight cover1 and keep it in a cool1 dry batch4 ,follow the directions for making opera fudge exactly ,page #dd1 8puring0 changed to 8pouring0 7after pouring your candy7 ,page #ed1 8it0 changed to 8is0 7the candy is cooked7 ,page #ee1 8hraden0 changed to 8harden0 7will harden very quickly7 ,page #fd1 a repeated line makes the recipe hard to understand4 ,original read3 and pour the eggs into the kettle with the plain syrup1 stir- ring the syrup continually4 ,the ettle which held the eggs ring the syrup continually4 ,the kettle which held the eggs double mixing as quickly as possible or the syrup is liable to sugar and harden for you before you get it mixed4 ,continue ,the corrected version was copied from the #aiae edition4 ,page #fg1 8so0 changed to 8no0 7under no circumstances7 ,page #fg1 8boiles0 changed to 8boils0 7fire1 stir until it boils7 ,page #gj1 8drown0 changed to 8drawn0 7wires drawn through7 ,page #ge1 8you0 changed to 8your0 7if your starch is packed7 ,page #gg1 8reult0 changed to 8result0 7result is a hard center7 ,page #hd1 8entrely0 changed to 8entirely0 7left them entirely before7 ,page #he1 8choclate0 changed to 8chocolate0 7the chocolate is kept7 ,page #he1 8prat0 changed to 8part0 7lower part of the boiler7 ,page #ij1 8qiuckly0 changed to 8quickly0 7cool them quickly7 ,page #ie1 8you0 changed to 8your0 7filling your ,christmas7 ,page #if1 8o0 changed to 8or0 7until dry1 or will7 ,page #ig1 8kneeding0 changed to 8kneading0 7walnuts by kneading7 ,page #ajh1 8,alkuma0 changed to 8,alakuma0 7,alkuma #ff7 ,page #aji1 8,non-,paraf0 changed to 8,nonparaf0 to match usage in text 7,nonparaf #ae7 ,page #aji1 8,hickorynut0 changed to 8,hickory nut0 to match usage in text 7,hickory nut #ag7 ,page #aaj1 8,figure0 changed to 8,figures0 7,figures #a and #b7