,transcriber's ,note3 ,italic text is denoted by underscores4 ,bold text is denoted by equal signs4 ,underlined text is denoted by double plus signs4 ,some minor changes to the text are noted at the end of the book4 ,illustration3 ,w4 ,o4 ,rigby4 ,rigby's ,reliable ,candy ,teacher 4444,,and4444 ,soda and ,ice ,cream ,formulas ,illustration3 7,decorative ,design7 ,containing over #ejj ,recipes for the ,manufacture of the ,most ,popular ,confections and ,summer ,drinks on the ,market1 by ,,will ,o4 ,,rigby ,entered according to the act of ,congress in the year #aiji1 by ,w4 ,o4 ,,rigby1 ,in the office of the ,librarian of ,congress4--,all rights reserved4 ,index ,illustration3 7,decorative ,design7 ,,candy ,,formulas4 ,a ,a ,word to the ,employer #h ,almond ,bar #be ,anise ,drops or ,squares #ee ,almond ,caramels #hg ,almond ,cocoanut ,cream #hh ,apricot ,centers #ib ,apples on ,stick #ig ,almond ,paste ,dates #ajc ,apricot ,bon ,bons #abe ,about ,fruit ,caramels #acj ,apricot ,jelly ,cordials #acc ,b ,butter ,peanut #bc ,butter ,taffy #bd ,barcelona ,taffy #be ,brazil ,bar #bf ,broken ,mixed #di ,boston ,cream #ei ,butter ,scotch ,wafers #fe ,butter ,scotch ,squares #fe ,butter ,scotch ,chocolates #gh ,blanched ,almond ,bar #hg ,burnt ,sugar or ,caramel ,color #ajc ,butter ,cream #aji ,butternut ,creams #aae ,brittle ,candies #aah ,buttercups #aah ,brazil ,creams #abb ,buttercup ,chews #acd ,c ,cleanliness of ,shop #a ,chewing ,taffy #be ,cocoanut ,kisses1 ,vanilla #bg ,cocoanut ,kisses1 ,strawberry #bg ,cocoanut ,kisses1 ,chocolate #bh ,cocoanut ,bar1 ,vanilla #bh ,cocoanut ,bar1 ,rose #bh ,cocoanut ,bar1 ,strawberry #bh ,cocoanut ,bar1 ,chocolate #bi ,cocoanut ,rose #bi ,cocoanut ,diamonds #bi ,cocoanut ,diamonds1 ,no4 #b #cj ,candy ,chains #ca ,cream ,fondant1 ,no4 #a #cb ,cream ,peanuts1 ,vanilla #ej ,cream ,peanuts1 ,strawberry #ej ,cream ,peanuts1 ,chocolate #ea ,cream ,almonds1 ,old ,style #ea ,cream ,almonds1 ,no4 #b #ea ,cream ,patties1 ,peppermint #ec ,cream ,patties1 ,wintergreen #ec ,cream ,patties1 ,chocolate #ec ,cream ,patties1 ,pistachio #ec ,clove ,drops #ee ,cinnamon ,drops or ,squares #ee ,chocolate ,fig ,chew ,chews #ef ,cocoanut ,chocolate ,ruffs #fj ,cream ,nougat #fi ,cream ,squares #fi ,cream ,mints #ge ,clove ,squares #ge ,cream ,figlet #gf ,chocolate ,layer ,nougat #gg ,cream ,raisins #gh ,chocolate ,dipped ,caramels #gh ,caramel ,cream #gh ,cocoa ,date ,chocolates #gi ,chocolate ,boston ,chips #hj ,cocoanut ,cream ,caramels #ha ,chocolate ,figlets #hc ,cocoanut ,dates #hi ,cream ,dates #ic ,cream ,almond ,dates #id ,cocoanut ,balls1 ,sanded #id ,cleveland's ,choice #if ,cherry ,creams #ig ,cocoanut ,cakes #ajj ,cream ,chocolate ,squares #ajj ,cheap ,cocoanut ,jap #aja ,cocoanut ,love ,squares1 ,vanilla #ajb ,cocoanut ,love ,squares1 ,strawberry #ajb ,cocoanut ,love ,squares1 ,chocolate #ajb ,cocoanut ,cream ,rolls #ajf ,coffee ,drops #ajg ,chocolate ,nougat ,cup ,cakes #ajh ,cocoanut ,nougat ,cup ,cakes #aji ,crystalized ,almonds #aaj ,crystalized ,raisins #aaj ,chocolate ,butter ,scotch #aaa ,cream ,taffy #aac ,chocolate ,almond ,cluster #aad ,cinnamon ,bon ,bons #aai ,chocolate ,butter ,snaps #aba ,cocoanut ,maple ,creams #aba ,cream ,nut ,squares #abe ,chocolate ,strings #abe ,cocoanut ,tea ,biscuits #abf ,cream ,pecan ,bar #abg ,cream ,walnut ,bar #abh ,centers for ,milk ,chocolates #acc ,comments on ,book #ace ,d ,daisy ,chocolates #ia ,degrees of ,cooking #abf ,dipped ,grapes #acd ,dipped ,orange ,slices #acd ,e ,english ,walnut ,kisses #abh ,egg ,puffs #aca ,f ,fruit ,bar #bc ,french ,nougat1 ,vanilla #eh ,french ,nougat1 ,strawberry #ei ,french ,nougat1 ,chocolate #ei ,fruit ,pudding #fb ,flax ,seed ,drops #gb ,fruit ,jelly ,chocolates #gd ,forest ,sweets #he ,fig ,glaces #ih ,fig ,paste ,chocolate #aac ,filbert ,bon ,bons #aae ,filbert ,brittle #aah ,fig ,caramels #acj ,fruit ,centers for ,bon ,bons #acc ,g ,goodies #bd ,ginger ,bon ,bons #gb ,ginger ,chocolates #gi ,ginger ,squares #hj ,gum ,drops #ic ,ginger ,drops #abj ,h ,how to arrange your shop #i ,how to dip ,chocolates in hot weather #ac ,how to make ,cooling ,box #ad ,how to prepare ,chocolate for dipping #ae ,how to make ,plaster ,paris ,moulds #ag ,honeycomb ,candy #cj ,how to prepare ,cream ,fondant for dipping #cb ,how to make ,sugar ,sand #ef ,how to ,sand ,lemon1 ,hoarhound1 or any kind of hard goods for summer use #ef ,hoarhound ,wafers #fg ,hoarhound ,rolls #ga ,hoarhound ,flaxseed ,squares #gc ,honey ,chocolates #hb ,honey ,nougat #aag ,how to sell ,cream ,nut ,kisses #abh ,hints on buying supplies #ace ,i ,iceland ,moss ,squares or ,drops1 7see ,anise ,drops7 #ee ,iceland ,moss ,wafers #fb ,italian ,cream #fc ,ice ,cream ,centers for ,chocolates #ie ,ices for ,crystalizing #aaf ,j ,johnny ,cake1 ,no4 #a #eg ,johnny ,cake1 ,no4 #b #eg ,jersey ,lillies #fc ,jap ,chocolates #gb ,jim ,crow ,chocolates #ajd ,k ,klondike ,nuggets #ii ,l ,lemon ,drops or ,squares #ed ,lime ,drops or ,squares #ee ,lemon ,cocoanut ,cream #aac ,lemon ,cuts #abd ,lozenges #abg ,m ,menthol ,honey and ,hoarhound ,cough ,drops #eb ,molasses ,peppermint #fb ,molasses ,wafers #ff ,marshmallow ,figlets #hb ,marshmallow ,chocolate ,brittle #hd ,marshmallows1 ,vanilla #hf ,maple ,creams #ii ,maple ,fig ,bon ,bons #ii ,maple ,fig ,chocolates #ii ,maple ,fondant #ajd ,marshmallows1 uncooked #aje ,marshmallows1 reliable #ajf ,maple ,nougat #aaj ,maple ,butter ,scotch #aaa ,molasses ,peppermint ,chips #aaa ,marshmallow ,pecan ,chocolate #aab ,maple ,cream ,walnuts #aad ,maple ,walnut ,chocolates #abj ,maple ,cocoa ,chocolates #abb ,milk ,taffy ,chews #aca ,maple ,walnut ,bar #acb ,marble ,cream ,bar #acb ,n ,new ,england ,peanut #bb ,nut ,patties #ed ,nut ,cakes or ,wafer #fj ,nougat ,sponge ,chocolates #gc ,nut ,butter ,crisp #ij ,nut ,squares #abj ,o ,old ,style ,molasses ,peppermint #fj ,opera ,cream ,dates #gi ,opera ,chocolates #he ,orange ,cherry ,bon ,bons #hi ,orange ,cocoanut ,cream #aab ,opera ,cherry ,bon ,bons #aag ,p ,plain ,talk to ,employe #a ,pointer in melting ,chocolate for dipping #ab ,pointer on ,dipping ,bon ,bons #ac ,peanut ,squares #bc ,peanut ,crisp #bf ,pop ,corn ,crisp #eb ,peppermint ,drops or ,squares #ed ,plantation ,drops1 ,no4 #a #fa ,plantation ,drops1 ,no4 #b #fa ,plum ,chocolates #hc ,pignolia ,chocolates #ie ,pineapple ,jelly ,chocolates #if ,pipe ,stem ,bon ,bons #if ,peach ,chocolates #ih ,pear ,bon ,bons #ih ,pignolia ,bon ,bons #ajd ,pop ,corn ,flake #aji ,pistachio ,bon ,bons #aae ,pecan ,kisses #abh ,puffed ,rice ,cakes #abi ,pineapple ,caramels #acj ,peanut ,butter ,chocolates #acb ,q ,queen ,chocolates #ie ,r ,rock ,taffy #ij ,roast ,almond ,chocolates #ajd ,rose ,tablets #ajg ,rose ,cocoanut ,cream #aab ,rainbow ,bar #abh ,s ,special ,notice to ,beginners #ac ,special ,notice to ,beginners #af ,salt ,water ,taffy #bd ,string of ,comfort or ,straws #fe ,soft ,chewing ,butter ,scotch #ff ,salted ,almonds #gj ,salted ,peanuts #gj ,salted ,pecans #ga ,sulphur ,drops #gd ,spiced ,bon ,bons #hj ,spiced ,chocolates #hj ,spun ,sugar #hc ,salt ,water ,squares #hf ,soft ,chewing ,chocolate ,butter ,scotch #hh ,sugared ,pop ,corn1 white #ajh ,sugared ,pop ,corn1 ,red #ajh ,spiced ,dates #aaf ,stick ,candy #abc ,stick ,candy1 ,lemon #abc ,stick ,candy1 ,hoarhound #abd ,strawberry ,fruit ,caramels #abi ,t ,taffies1 ,vanilla #ah ,taffies1 ,molasses #ah ,taffies1 ,molasses1 ,old ,style #ai ,taffies1 ,strawberry #ai ,taffies1 ,rose #ai ,taffies1 ,chocolate #ai ,taffies1 ,peppermint #ai ,taffies1 ,sponge #bj ,taffies1 ,wintergreen #bj ,taffies1 ,lemon #bj ,taffies1 ,boston ,chewing #bj ,taffies1 ,fig #ba ,taffies1 ,peanut #ba ,taffies1 ,cocoanut #bb ,three ,layer ,nougat #eh ,turkish ,cream #ia ,turkish ,cream ,nougat #ib ,to ,cook ,sugar for ,crystalizing #aje ,v ,varnish for ,confectionery #fg ,violet ,cream ,marshmallows #fh ,violet ,cream ,wafers #hh ,violet ,chocolates #aad ,w ,window ,decorations #b to #i ,walnut ,loaf #fd ,wafer ,chocolates #ia ,woodland ,cream ,dates #id ,washington ,taffy #aca ,y ,yankee ,honey ,caramels #gf ,yankee ,nut ,caramel #gf ,,soda ,,formulas4 ,care of ,soda ,fountain #acg1 #aci ,cold ,soda ,syrups #aci1 #aeb ,citric or ,fruit ,acid #aee ,cream ,frappe #aeh1 #afb ,formulas for making ,extracts #aeb1 #aed ,glaces #aee ,hints on drawing solid drinks #aed ,hot ,soda ,syrups #aef1 #aeh ,ice ,creams #afi1 #agf ,persian ,sherbert #aeh ,pointers on freezing #afh ,red ,color for ,syrup #aeh ,simple ,syrup #aeb ,sundaes #aej1 #afb ,sherbets and ,water ,ices #afc1 #afh ,way to ,draw ,ice ,cream ,soda #aed ,,introductory ,in presenting this work to the army of candy makers of ,america1 ,i give them the benefit of my twenty years' experience4 ,i make no great pretensions and deny that ,i am the only candy maker on earth1 but think the fruit of my twenty years' experience1 expressed in this little volume1 will be a benefit to any one who may have the fortune or misfortune to possess it4 ,the aim of the author is to present this work in plain common-sense language1 so that the average candy maker can readily digest its contents4 ,i modestly lay claim to having published in this volume the largest number of creditable recipes for making candy ever presented in a single work4 ,also1 that it is positively the only candy book strictly up to date that can be of any service to the retailer4 ,in issuing this new and revised edition1 ,i have indexed the recipes1 added new ones1 noted improvements in the way of handling old ones1 and given a few hints on window decorations4 ,since issuing the first edition of this book1 in #ahig1 new ideas have been brought out and new varieties introduced2 and it is the intention of the author to keep this work fully up to date4 ,wishing my patrons unlimited success in the use of my book1 ,i am1 ,yours respectfully1 ,w4 ,o4 ,rigby4 ,rigby's ,reliable ,candy ,teacher ,illustration ,,cleanliness ,a ,,necessary ,,feature4 ,of all places1 a candy shop should be a model of cleanliness4 ,make this a strict rule and always adhere to it4 ,visitors often inspect your kitchen1 and of course form opinions4 ,these opinions cannot be creditable to any extent if your place is not neat and tidy4 ,the opinions visitors form on such tours of inspection will do much to build up your trade or tear down your patronage1 and make you a reputation4 ,in my mind it is the most essential step toward a successful candymaking business4 ,don't be afraid that your helper will learn candymaking2 a good helper--one that takes an interest in his work--will more than repay you for the trouble in teaching him1 in the additional help you get out of him4 ,,plain ,,talk ,,to ,,the ,,employe4 ,success in any business is rarely ever obtained by any man who lacks sobriety4 ,the candy maker is no exception to this rule1 as all our formulas are carried in our heads1 after we become proficient in the business1 and a close-thinking brain is indispensable4 ,wages are decided by worth4 ,if the man who preceded you in your present position received twelve or fifteen dollars a week1 is that any reason you should receive the same amount8 ,you may not be worth twelve dollars1 and you may make yourself worth more4 ,strict attention to business1 making your employer's interests your own1 working a little overtime if necessary1 all increase your worth to your employer1 and he will not be slow to recognize it in a substantial manner4 ,the oldest candy maker is not always the best candy maker1 and is not always worth the greatest wages4 ,the young man of ability1 integrity1 honesty and hustling qualities is the winner4 ,,window ,,decorations4 ,one thing ,i wish to impress upon the mind of every reader of this book2 that is1 too much attention cannot be given to your display window4 ,i consider this one-half the store4 ,a neat and tasty display will attract people to your window1 and nine times out of ten they will see something to tempt their appetites4 ,keep your window clean and well lighted2 change the display in them every other day2 keep neat1 tasty signs on your goods2 introduce new and novel features4 ,i will give you a few ideas on window decorations3 ,,display ,,no4 #a4 ,cover the bottom of your window with clean paper2 then empty a barrel of granulated sugar in the window2 make a pile in center1 and four small piles1 one on each corner2 place on the center pile three cakes of sweet or bitter chocolate4 ,now place on a white china plate a pile of chocolate creams1 one for each corner pile1 and now run a row of chocolate creams from each corner pile to the center pile4 ,then place a sign on this display as follows3 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 ,our ,candies ,are ,pure4 99 99 ,nothing but the ,purest of the 99 99 ,pure enters into the 99 99 manufacture of our 99 99 ,queen ,chocolates4 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 ,,display ,,no4 #b4 ,dump a whole bag of raw ,spanish shelled peanuts into the window4 ,in the center place a large bowl of salted peanuts1 place a nice silver scoop in the peanuts1 and the following sign in front of the bowl3 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 ,our ,salted ,peanuts 99 99 ,are made fresh every day4 99 99 ,they're ,delicious4 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 ,,display ,,no4 #c4 ,place a number of empty five-pound candy boxes tastily in your window4 ,take fancy colored cheese cloth1 covering window boxes and all2 puff it up1 place a dish of bon bons daintily piled on each box1 make a pile of your one-pound candy boxes at the back1 bring to a pile in the center1 and place a palm or other plant at each rear corner of the window4 ,the following sign will add to the display3 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 ,smith's ,candies4 99 99 ',nuff ,sed4 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 ,,display ,,no4 #d4 ,cover and drape your entire window in violet colored cheese cloth2 pin bunches of cheap cloth or paper violets in various places in the window2 fill small fancy baskets with violet ribbon tied on handles1 with crystalized violets1 violet colored bon bons1 violet tipped chocolates1 or any candies of violet color4 ,sign as follows3 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 ,beautiful ,colors 99 99 in 99 99 ,beautiful ,candies4 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 ,,display ,,no4 #e4 ,cover and drape your entire window in ,american ,beauty colored cheese cloth4 ,pin large paper or cloth roses about the window1 fill baskets with pink bon bons1 tie red ribbon in basket handles1 run strings of red roses from center of top of window to each corner2 make a large tray of pink candy chips1 and set in rear center of window2 place palm or plant of some kind at rear corners of window4 ,following sign with large bow of red ribbon in the corner3 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 ,fair as a ,rose was ,she1 99 99 ,made happy with a box of 99 99 ,smith's ,candy4 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 ,,display ,,no4 #f4 ,fill bottom of window with crushed white stone2 make a pile of larger stones in one corner1 leaving a space in the center of the pile2 line the inside with red colored tinfoil2 place a light inside--an electric light with red globe is preferred4 ,now sprinkle coarse salt over the rock1 like snow4 ,make a log cabin out of stick1 which can be easily done1 and place in one corner2 build a small bench to set in front of cabin1 get two or three small toy figures of men1 place them about in different places4 ,make a large pile of ,klondike ,nuggets 7see page #ii72 have a sign painter paint a curtain to go across the back of the window1 representing a field of ice and snow4 ,place the following sign in the window3 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 ,klondike ,nuggets1 99 99 #be ,cents per ,box4 99 99 ,the ,latest in ,candy4 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 ,pack in half-pound boxes4 ,,display ,,no4 #g4 ,cover bottom of window with pink crepe paper2 fill as many half-pound boxes as you can get into the window1 arranging them tastily with fig glaces 7see page #ih74 ,fill a large platter with fine layer figs and place on each side4 ,use the following sign3 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 ,fig ,glaces4 99 99 ,a ,delicious ,fruit ,goodie-- 99 99 --#be;c box4-- 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 ,,display ,,no4 #h4 ,cover bottom of your window with white or cream colored paper1 also a board back about six feet high4 ,now cut some bright red crepe paper in strips about one inch wide2 run these strips across bottom1 fasten one end1 then twist4 ,after you have them twisted enough to look well1 fasten the other end4 ,now run strips from front top of window down to board back1 twisting them before you fasten both ends4 ,now make a fancy design with your red strips on front of board back4 ,fill entire window with mint drops--white color with red stripes--and display the following sign3 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 ,old-,fashioned 99 99 ,peppermint ,kisses4 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 ,,display ,no4 #i4 ,have a large pan made--large enough to hold a fifty-pound chunk of ice4 ,have hole made in one corner and provide a way to run the waste water into some receptacle4 ,place chunk of ice in pan2 dig a hole in center of chunk1 fill four glasses with green colored water and set on each corner of chunk of ice1 fill hole in center with fresh mint sprigs1 run a row of fresh mint around edge of pan4 ,place the following sign on the mint3 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 ,try ,our ,mint ,phosphate 99 99 ,it's ,delicious4 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 ,make a display of bottled goods around this display4 7,for making mint phosphate see soda formulas47 ,,display ,no4 #aj4 ,cover bottom with cloth1 paper1 or some other material2 fill entire window with butter-scotch 7see page #gh7 and pile up well4 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 ,butter-,scotch-- 99 99 ,like ,mother ,used to ,make4 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 ,individual display is always a good way to dispose of any particular article you wish to push4 ,an entire window trimmed in caramels1 chocolates1 hoarhound drops or marshmallows will make them sell4 ,during the summer1 if your windows are not closed1 think it is a good idea not to trim them1 as the goods get dirty1 and covered with flies1 giving one the impression that your goods are all like the ones displayed in your windows4 ,better to keep a few nice plants in your window4 ,a ,,word ,,to ,,the ,,employer4 ,when your candymaker has exercised his skill in preparing your confections1 see that they are properly cared for after being placed in the store4 ,by the carelessness of inexperienced clerks many candies are ruined and rendered unfit to sell to the better class of trade4 ,bon bons should never be stacked high in the show case shortly after being made1 because they are soft and will not stand pressure4 ,some clerks1 in selling chocolates or candies of any kind1 handle them as if they were lumps of coal1 instead of exercising the greatest care and gentlest touch4 ,too great attention cannot be paid to this feature of the business4 ,a clerk must learn this1 and if after a reasonable time does not1 is unfit for the business and should seek some occupation where brains are in less demand4 ,in piling bon bons on your dishes or trays1 place a sheet of heavy wax paper between each layer4 ,this will prevent them from sticking4 ,,how ,,to ,,arrange ,,your ,,shop4 ,arrange your shop with a view to economy of time4 ,a man working in a poorly arranged shop will walk many extra miles during a day's work4 ,place your furnace in a well-lighted place2 it will save gas bills and enable you to always see the condition of your batch1 providing the draft is not cut off to any extent4 ,sugar1 glucose and water are used in almost all candies1 therefore have them side by side2 you cannot easily move the sink1 so move your sugar1 glucose and scales as near it as possible4 ,keep a pail of clean water beside your furnace1 and when not using your paddle place it in the water2 this will prevent the paddle from becoming sticky and collecting filth1 which condition it is generally in when not cared for in this manner4 ,be sure and have your starch room separate from the rest of your shop1 even if you have to make an enclosure in one corner of your kitchen4 ,if so1 muslin or some other cheap fabric will answer the purpose4 ,also leave your candy slab so as to afford ample room on every side of it4 ,your spinning table should be as long as your room can accommodate1 and at least three or three and a half feet wide4 ,never allow your flavors and colors to become mixed on one shelf4 ,lumber is cheap1 so have lots of shelf room to spare1 so when you start after a certain flavor you will not have to overhaul your whole stock of bottles to find it4 ,it might be well to arrange them in alphabetical order4 ,have a separate shelf for your raw material1 such as shelled nuts1 chocolate1 cocoa butter1 paraffin1 etc4 ,in dipping chocolate1 provide yourself with oilcloth covered boards of a convenient size1 about twelve by eighteen inches1 as the oilcloth is superior to wax paper1 and cheaper4 ,these boards should be placed1 when filled with chocolates1 in a rack1 which should be located in as cool a place as possible4 ,these boards may be used for bon bons by covering them with wax paper4 ,nails are cheap1 so have a nail for everything that is made to hang up1 and see that it hangs there4 ,see that your coal box is as near the furnace as possible4 ,i would suggest that the kindling for tomorrow's fire be prepared the night before4 ,if possible1 have two candy hooks in the shop1 as they can be had for a song4 ,your candy thermometer should be placed in a can of water1 which should be directly behind the stove2 this will keep the tube free from gummy candy1 so that the figures can easily be read1 and it will also be more accurate4 ,a small bin1 say three by six feet and twelve inches high1 will be very useful for mixing your candies in in the fall of the year1 and it will cost very little to put it up4 ,have it placed in one corner of your room when not in use for candy4 ,it can be used to advantage for a great many purposes4 ,also hang a good1 strong dipper over the glucose barrel1 for use1 and do not get into the filthy habit of taking it out with your hands4 ,by pouring at least two quarts of cold water into the glucose barrel when first opened1 the glucose will run out so much easier and will not adhere to the dipper in the least4 ,also have a good1 strong barrel near your furnace1 to set your kettle on when stirring your batch2 you will avoid an accident1 such as tipping while stirring1 and also keep your floor in a good1 tidy condition4 ,if ,i have failed to mention some things in this article1 exercise your own good judgment1 with the idea of convenience always uppermost in your mind1 and time will tell you of your business foresight in a substantial manner4 ,as this book will fall into the hands of some who have never made candy1 ,i will add the following points3 ,first4 ,in making taffies1 be sure that your slab or marble is always clean and well greased4 ,i would suggest that it be greased with cotton seed oil1 or some reliable slab dressing such as you will find mentioned in the rear of this book1 as it is far better than lard and never becomes rancid4 ,this of course is known by all candy makers and will be looked at lightly by them1 as they know all of these points2 but1 as ,i have said before1 as this book will fall in the hands of new beginners1 ,i will endeavor to place all the information possible before them so that they will be able to understand just what to do and avoid mistakes from the start4 ,second4 ,in cooking hard candies1 such as tablets1 buttercups1 ocean waves1 stick candy1 or in fact any kind of candy that is cooked over #bhj and is to be pulled on the hook or handled1 you must use while doing so a pair of buckskin gloves or mittens1 as they not only protect the hands but also give the goods a fine gloss4 ,i will no doubt use a great many plain words in all formulas1 but it is for the purpose of making all the points in candy making so plain that a new beginner will have no trouble to understand just what to do1 and if he will follow out my instructions1 just as ,i have placed them before him1 ,i am satisfied that he will become proficient in the art of candy making in a short time4 ,,pointer ,,in ,,melting ,,chocolate ,,for ,,dipping4 ,when you prepare chocolate for dipping1 and should you find out that you have no cocoa butter in stock for thinning it1 add a little ,nucoa butter4 ,it will answer the purpose and is equal to cocoa butter1 and also cheaper4 ,by mixing equal parts of bitter and sweet chocolate you will have a better colored and better eating chocolate than by using only sweet chocolate4 ,,notice4 ,whenever you cook a batch of candy that contains cream and is to be pulled upon the hook1 see that the batch is one-half glucose and one-half sugar1 as cream in a pulled batch has a tendency to grain in a short time4 ,therefore1 remember this and avoid grained batches4 ,a ,,pointer ,,on ,,dipping ,,bon ,,bons4 ,don't allow yourself to get in the habit of pouring water in your dipping cream while dipping bon bons1 as ninety-nine out of every hundred do1 and still know that it will only add to making the bon bons get dry and hard and spotted much sooner4 ,always dip as quickly as possible and only melt as much cream at a time as you think you will be able to use4 ,this will avoid your adding water4 ,,how ,,to ,,dip ,,chocolates ,,in ,,hot ,,weather4 ,this recipe or pointer is worth twice the price of the book4 ,it will do the work in the hottest weather without fail1 and costs about ten or fifteen cents a day to operate it4 ,get a good cracker box1 knock off the top cover1 and one side of the box2 now take the side piece you have just taken off1 put it on again with two small hinges on the bottom part1 so that it will open and shut in good shape4 ,now take the box to a tinsmith and have him make out of galvanized iron a pan four inches deep and just the size of the box1 to be slipped in on top where the cover was taken off4 ,now get a five-cent staple and clasp and screw it on the side of the box1 so that when the side is closed up it can be fastened while chocolates are cooling4 ,,how ,,to ,,use ,,the ,,box4 ,now1 when you get ready to dip chocolate1 put one bucket of ice in the pan1 and a cup of salt1 and start to work1 and every time you get a pan or boardfull done1 open the side of the box and slip in the pan of chocolates just dipped2 and before you can dip the next pan this one will be cool and dry and ready for the store4 ,keep the side door always shut while chocolates are in the box1 so as to keep the hot air from same4 ,the bottom of the pan will then always be dry and avoid sweating and allowing drops of water to fall upon your goods4 ,this box can be made at a cost of seventy-five cents4 ,don't fail to try it4 ,,how ,,to ,,prepare ,,chocolate ,,for ,,dipping4 ,in preparing chocolate for dipping1 a great deal depends on the grade of chocolate you use4 ,cheap chocolate is dear at any price as the profits in chocolate goods are as great1 if not greater1 than many other candies4 ,i would suggest that you use some brand that is reliable4 ,you can find that kind advertised in the rear of this book1 as ,i only advertise those that ,i know are all right4 ,any of these1 properly handled1 will do good work4 ,first1 melt your chocolate over steam2 see that it is cut up fine1 and while melting always stir it with the hand1 instead of a spoon or paddle1 as you can always detect just how hot it is4 ,don't get the chocolate any more than blood warm1 then take it away from the water and let the bulk of the steam escape1 and when the water is just nice and warm place the chocolate over it again and it will keep it the same temperature while using it4 ,if using a cheap brand1 add a little nucoa butter and stir it in well4 ,after you have taken it out and laid it on the slab or pan1 what chocolate you are going to dip with1 work it with your hand until it feels quite cool4 ,this will prevent the drops from turning gray2 but see that they are cooled off immediately after being dipped4 ,if you use the better grade of chocolate you need not use the nucoa butter1 as it contains enough itself1 and when properly handled will prove satisfactory4 ,,special ,,notice4 ,you will probably notice that in all my recipes ,i quote glucose instead of cream of tartar4 ,i do this as this book is intended for a class of candy makers who are just starting and are still young in the business2 also for some who have as yet never made candies but are just striving to learn2 and as glucose properly handled is equal to if not a great deal better than the cream of tartar1 and also more profitable1 ,i prefer to give it in all of my recipes4 ,of course there must be some common sense and judgment used1 and it is policy not to use as much glucose in hot weather as in the severe winter months2 therefore you will be able by experience only to master this point4 ,use your own judgment1 and if you are bright1 originate new goods1 call them some pretty name1 and place them so as to look well in the store4 ,that is half of the battle won towards becoming a successful candy maker4 ,of course it is necessary to first know the principles of making candy4 ,when you learn that1 have confidence in yourself and go ahead1 and it won't be long before you will be able to prepare a great many pretty candies out of a small quantity of raw material4 ,in looking over this book you will find that we have instructed you to prepare a variety of dainty candies which are made from fondants1 nuts1 fruits1 etc4 ,this is intended for new beginners1 also for a few old-time candy makers who have fallen behind in certain goods and always stick to one kind the year round and are too busy to look up new goods or to originate little novelties for the show case4 ,,how ,,to ,,make ,,plaster ,,paris ,,molds4 ,don't run the plaster paris into starch1 as it requires too much work to whittle them in shape4 ,for a smooth mold follow these instructions3 ,soak in cold water one-half pound of ,jap gelatin for three hours1 then put it in the kettle and cook it1 stirring all the time until it is dissolved1 then pour it in a deep pan and let set4 ,try it once in a while by sticking your finger in it1 and when the impression you make with your finger does not close up at once1 then put in one of each kind of molds you wish to get pattern of1 and let remain in gelatin until it gets cold and sets4 ,then pick out the molds and mix whatever plaster paris you wish to use in cold water so that it can be run through a funnel1 and run it in the impressions made4 ,when they set you can take a pin1 pick them out and refill the impressions a dozen times if you like and your molds will come out nice and smooth4 ,don't get the plaster paris too thin when mixing2 also use the dentist's plaster paris1 as it is the best for this use and costs very little more than the common4 ,a very soft center for a hand-made chocolate can be produced by placing eight or ten pounds of bon bon cream in a one-gallon ice cream can1 and then surrounding the can with ice1 and leave so for a few hours2 then as your helper takes out of the can pieces of the cream and rolls them around as you dip them1 you will find after they are dipped that in less than ten minutes you have a softer center than you can produce by running cream in starch4 ,,taffies4 ,vanilla4 ,place in a clean copper kettle #f pounds sugar1 #d pounds glucose1 #b oz4 nucoa butter4 pound butter1 ,water enough to dissolve batch4 ,cook over a brisk fire to #bfj by a thermometer1 then pour it off on the slab1 fold up the edges2 when partly cold form in a lump and knead till it becomes firm1 then place it on the hook and pull until it becomes good and white2 flavor with extract of vanilla while pulling2 when through1 place it on the slab or table and form it in shape to fit the pans1 or cut in bars to suit4 ,,molasses ,,taffy4 ,same as vanilla1 only add #a quart of good ,new ,orleans molasses and pound of butter2 stir good while cooking2 finish as all other taffies4 ,,old ,,style ,,molasses ,,taffy4 #a gallon molasses1 pound of butter1 nothing more4 ,stir and cook to #bee2 finish as other taffies4 ,,strawberry ,,taffy4 ,proceed as with vanilla1 only color a light red when on the slab and flavor strawberry4 ,,rose ,,taffy4 ,same as vanilla1 only color light pink on the slab and flavor rose4 ,,chocolate ,,taffy4 ,same as vanilla1 only when it is poured on the slab knead in pound of chocolate4 ,,peppermint ,,taffy4 ,same as vanilla1 but when poured on the slab just before you pull the batch1 cut off about two pounds and color it red1 then pull the balance and flavor peppermint2 when done1 form it on the slab in a flat piece say about eight by twelve inches2 then take the red piece and make about three or four strips with it1 place it on top the length of the white batch1 pull it out as long as possible1 cut up in lengths of pan and place them in it side by side until pans are full4 ,,sponge ,,taffy4 #e pounds glucose1 #c pounds sugar1 #d oz4 nucoa butter1 #e oz4 butter1 oz4 cocoa butter1 ,water enough to dissolve the batch4 ,cook to #bgj or #bhj2 pour on slab2 while pulling on hook pour on pint of cream1 a little at a time until it is all gone1 then flavor with vanilla2 place on a slab1 pull it in strips about four inches wide1 cut in bars and wrap4 ,this is a delicious taffy and can be made any flavor4 ,,wintergreen ,,taffy4 ,same as vanilla1 only color very light pink when on the slab and flavor wintergreen while pulling4 ,,lemon ,,taffy4 ,same as vanilla1 only color yellow while on the slab and flavor with oil of lemon while pulling4 ,,boston ,,chewing ,,taffy4 #aj pounds sugar1 #f pounds glucose1 pound ,nucoa butter1 pound butter1 #a gallon cream4 ,dissolve #f oz4 gelatin in a pint of cream before you start to cook the batch2 cook to #beb2 pour on slab2 when cold pull on hook and place it in a box or pail lined with heavy oiled paper2 when cold turn out1 tear off the paper1 leave in one lump1 and break up as you sell it in the store4 ,,fig ,,taffy4 ,cut up #e pounds figs1 say about four pieces to each fig1 and set them one side2 now put in your kettle #d pounds sugar1 #b pounds glucose1 ,water to dissolve same4 ,set kettle on fire1 cook to #bgj2 then take out the thermometer and add the figs2 stir them in good for about one minute only2 pour off quickly on the slab and spread out to about one-half inch in thickness2 when cool cut in bars to suit4 ,,peanut ,,taffy4 ,stir while cooking4 ,place #d pounds sugar and #c pounds glucose in a clean copper kettle and add water enough to dissolve the batch2 cook over a good1 hot fire2 cover the kettle and let it come to a good1 hard boil1 then take off the cover and add peanuts to suit1 and cook until the peanuts pop and start to smoke and smell good1 then pour on a greased slab2 spread out smooth with a rolling-pin2 just before the batch gets cold cut in bars or in size of the pan you expect to put it in4 ,bars are the neatest and are the easiest handled when selling4 ,,cocoanut ,,taffy4 #d pounds sugar1 #c pounds glucose4 ,place them in a clean copper kettle and add water enough to dissolve the batch2 place on the fire and cook to #bfj2 then take out the thermometer and add #b or #b pounds of sliced cocoanut and stir till the cocoanut gets nice and brown1 then pour off quick on the slab and spread it out as thin as you possibly can2 when cold break up in pieces or cut in bars about one by four inches4 ,,new ,,england ,,peanut4 ,place in a kettle #e pounds sugar1 #b pounds glucose1 ,water to dissolve same4 ,cook to boil and then add #a pounds ,spanish shelled peanuts1 and stir and cook until peanuts are done1 then set kettle off on a barrel and add and stir in it teaspoonful of soda4 ,after the soda is well stirred1 drop in a little more soda1 about teaspoonful1 and stir good4 ,pour on the slab and spread as thin as possible4 ,when partly cold turn batch over4 ,by adding soda as above your batch will be the same color on both sides1 not yellow on one side and brown on the other4 ,,fruit ,,bar4 #a pound ,english walnuts1 #a pound pecan halves1 #a pound ,brazil nuts4 pound cherries1 #c slices red pineapple cut up in small pieces4 pound citron cut up in small pieces4 ,small handful of wide sliced cocoanut4 ,set this one side2 now cook #e pounds sugar1 #b pounds glucose1 ,water to dissolve same to #bij4 ,set off the fire and stir in all the above nuts and fruits1 and finish as with ,brazil or ,almond ,bars4 ,this is a good1 rich piece of goods and sells well4 ,,peanut ,,squares4 ,these are for wholesale trade4 ,take #e pounds granulated sugar1 #e pounds glucose1 #a quart water and #h pounds peanuts2 cook to about #bhj2 then add #h pounds roasted and shucked peanuts after you take your batch off the fire4 ,pour on slab2 roll out as thin as you desire1 then cut into one inch squares4 ,,butter ,,peanut4 ,place in kettle #f pounds sugar1 #c pounds glucose1 #a quart water1 #e pounds shucked peanuts4 ,cook all to hard crack1 about #bij2 then set off fire and add pint molasses pound butter and #a oz4 carbonated soda4 ,pour on slab and cut in small squares4 ,,goodies4 ,place in kettle #b pounds granulated sugar1 #a pounds glucose1 #a pint water4 ,cook to #bij2 then add pound butter1 #a oz4 salt2 then you can add pecans1 ,english walnuts1 almonds1 pignolias1 hickory nuts or black walnuts4 ,cut in small squares4 ,,salt ,,water ,,taffy4 ,place in kettle #d pounds ,c sugar1 #b pounds glucose1 pound butter4 ,cook to about #bfj2 then add tablespoonful of salt and #b oz1 glycerine2 pour on slab when cool2 pull well on hook2 add vanilla flavor when pulling2 now pull out in round sticks about the size of stick candy1 cut in small pieces with shears1 wrap in wax paper4 ,,butter ,,taffy4 ,place in kettle #d pounds granulated sugar1 #b pounds glucose4 ,cook to #cjj2 then add #a pound butter1 pour on slab as thin as possible2 mark in diamond shape with caramel cutter4 ,this can be made in chocolate by adding pound bitter chocolate4 ,,barcelona ,,taffy4 ,make the same as ,butter ,taffy1 but before you pour it on slab1 add #b pounds filberts or hazel nuts broken up4 ,cut into slabs about #abah4 ,,chewing ,,taffy4 ,place in kettle #d pounds granulated sugar1 #b pounds glucose1 pound butter1 pound nucoa butter1 #a oz4 gelatin1 dissolved in hot water first1 ,enough sweet cream to dissolve sugar4 ,cook to about #bfj2 then pour on slab2 when cool pull on hook and flavor with vanilla4 ,can be made in chocolate flavor by adding pound bitter chocolate4 ,,almond ,,bar4 ,blanch #e pounds almonds2 set them on side2 now put #d pounds sugar1 #c pounds glucose in a kettle1 with water to dissolve same1 and cook to #bgj or #bhj1 set off fire and add the almonds2 stir them in the batch well2 set on the fire just one second so as to warm it on the bottom1 and pour it out on the slab between the iron bars2 spread out nice and even2 when cool cut in bars one by four inches4 ,by blanching the almonds the goods look and sell better4 ,if you prefer to roast the almonds a little1 add them when the batch is #bgj and stir them in on the fire until they just start to brown1 then pour off quick4 ,,brazil ,,bar4 ,place in the kettle #e pounds sugar1 #c pounds glucose4 ,water to dissolve same4 ,cook to #bgj or #bhj2 set kettle off on a barrel and add all the ,brazil nuts you can possibly stir in2 set on the fire just a second so as to warm it up on the bottom1 then proceed the same as with almond bar4 ,you can make pecan1 pignolia and filbert nut bars by proceeding the same as with ,brazil bar1 as all nut bar goods are cooked the same4 ,,peanut ,,crisp4 ,put #d pounds of shelled peanuts in a popcorn popper or a sieve1 and roast them nice and brown2 pour them in a sieve and break them all up by pressing and rolling them around with your hands until all the husks are off2 then blow all the husks off and place the nuts on a table and break up fine with a rolling-pin2 now put in a kettle #f pounds sugar1 #b pounds glucose1 ,water to dissolve same1 and cook to #bij4 ,set off and stir in the nuts1 then pour on the slab1 spread out as thin as you possibly can and cut with a caramel cutter the size of caramels1 or break in pieces to suit4 ,this is a delicious piece of goods and sells well4 ,no4 #a4 ,,cocoanut ,,kisses4 ,vanilla4 ,melt cream fondants as for bon bons1 and then stir in all the long strip cocoanut it will stand2 then set it off on one corner of your slab2 now flavor it with extract of vanilla1 then have a glass of water and a teaspoon1 and with the spoon dip in and take out just half a spoonful at a time1 and with the thumb slip it off on the slab2 drop the spoon in the water every third or fourth time that you dip them2 they will slip off more readily4 ,continue this until the batch is finished2 let them remain on slab five minutes and they are ready to pick up1 put in pans or dishes for the store4 ,no4 #b4 ,,cocoanut ,,kisses4 ,strawberry4 ,proceed as with ,cocoanut ,kisses ,no4 #a1 only color a dark pink and flavor strawberry2 finish same as ,no4 #a4 ,no4 #c4 ,,cocoanut ,,kisses4 ,chocolate4 ,same as ,no4 #a1 only flavor with a little dark chocolate1 and finish same as ,no4 #a4 ,no4 #a4 ,,cocoanut ,,bars4 ,vanilla4 ,grate six fresh cocoanuts2 set them one side2 now cook #f pounds sugar1 #b pounds glucose1 ,water to dissolve same1 cook to #bch or #bdj4 ,set off on a barrel and flavor vanilla2 now add all the cocoanut1 and stir it until it just starts to grain2 now pour it on a nice clean and dry slab1 between the iron bars1 and spread it out the height of the bars1 say about four inches in length4 ,no4 #b4 ,,cocoanut ,,bars4 ,rose ,flavor4 ,proceed as with ,cocoanut ,bars ,no4 #a1 only flavor the batch with extract of oil of rose1 and color a light pink4 ,finish same as ,no4 #a4 ,no4 #c4 ,,cocoanut ,,bars4 ,strawberry ,flavor4 ,same as ,cocoanut ,bars ,no4 #a1 only flavor with strawberry1 and color dark red2 finish as ,no4 #a4 ,no4 #d4 ,,cocoanut ,,bars4 ,chocolate4 ,same as with ,cocoanut ,bars ,no4 #a1 only when taken off the fire add a little dark chocolate and stir until chocolate is thoroughly dissolved2 finish same as ,no4 #a4 ,,cocoanut ,,rose4 #d pounds glucose1 #b pounds sugar1 ,no water4 ,cook to #bej over a slow fire1 then pour in all the wide strip cocoanut you can possibly stir in and just as the cocoanut starts to brown pour off on the slab and spread thin2 when cold break up in small pieces4 ,use fresh sliced cocoanut for this4 ,no4 #a4 ,,cocoanut ,,diamonds4 #f pounds glucose1 #b pounds sugar1 ,water to dissolve same4 ,cook to #bdb2 set off on a barrel and add all the fine powdered cocoanut you can possibly stir in2 flavor vanilla1 and pour on a dry1 clean slab2 roll it out with a rolling-pin the height of the bars2 when cold1 mark with a caramel cutter1 straight one way and on the angle the other2 this will allow you then to get them in the shape of a diamond4 ,when they are cut1 throw them in a sieve and throw granulated sugar over them1 shake the sieve until sugar is out and they are ready for the store4 ,no4 #b4 ,,cocoanut ,,diamonds4 ,proceed as with ,no4 #a1 and you can color the syrup after it is off the fire any color or flavor you wish4 ,they are made in vanilla1 rose1 chocolate and strawberry4 ,,honeycomb ,,candy4 ,as this recipe is known by very few candy makers1 ,i am confident that after you have made it you will be well pleased with your purchase of this book4 ,small batch4 ,place in kettle #e pounds sugar1 #b pounds glucose1 ,water to dissolve same4 ,cook to #bhe2 pour it off on the slab2 when ready to handle pull it on the hook and flavor and color to suit2 when well pulled twist the air out of it and flatten it out in a piece one inch thick and about one foot long1 then lay it before the table furnace2 now place a piece of iron pipe in the center of the batch and roll the batch round it1 close up the left end of the batch1 then get your helper at the other end2 now place the end of a pair of small bellows and pump air in the pipe1 drawing out the pipe slowly at the same time2 when the pipe is all out1 then place the bellows in the hole where the pipe was and pump easy2 pull out the batch quickly to about ten feet1 then pull out the bellows and close the end by pressing on it so as to not let the air out of the batch2 now bring both ends together and pull it again to ten feet long2 now bring both ends together once more1 and pull this time the length of your table if possible2 let cool quick as possible and break in four-inch lengths4 ,,notice4 ,study this recipe good first and you will see that the batch is easily made1 and by trying one or two batches you will be able to turn out some nice goods4 ,the size of the pipe should be fifteen inches long and two inches around4 ,,candy ,,chain4 ,for ,holiday ,trade4 ,place in kettle #g pounds sugar1 #c pounds glucose1 ,water to dissolve same4 ,cook to #bhe and pour on the slab1 then pull on the hook and twist out the air2 now flatten it out in front of your table furnace in a piece about eight by twelve1 and mark a ridge in the center and pour in a little cotton seed oil1 then lay in a small handful of starch2 now get a ball of string and open it and lay a piece in the center where the oil is and close the batch around it1 pull it out nice and round as for stick and then lay the ball of string that is on the left end of the batch in a box and pull it as stick and feed it through a kiss machine4 ,have the helper keep the batch straight as it comes from the machine1 also watch the ball of string so it will not get tangled up while you are pulling out4 ,after you have made one or two of these batches you can make some very pretty goods1 by making same with stripes and clear centers or clear outside and pulled centers4 ,this class of goods can be made only by practice1 so don't get discouraged if your batch is not perfect after the first attempt4 ,,to ,,prepare ,,cream ,,fondant ,,for ,,dipping ,,bon ,,bons4 ,when the centers are ready to dip1 get your bon bon kettles ready and put water in one and place it on the fire1 when it starts to boil then put what fondant you want in the other1 and put it over the other and heat by the steam or hot water2 stir continually and don't get this too hot1 but just so you can handle it nicely2 set it off1 flavor and color to suit4 ,dip whatever you have ready1 one at a time1 lay or drop them on wax paper1 let remain for at least a half hour1 then they are ready for the store4 ,no4 #a4 ,,cream ,,fondant4 ,for ,outside ,dipping for ,bon ,bons and ,wafers4 ,place in a kettle #ae pounds of sugar1 with water enough to dissolve same2 cover kettle and let it come to a boil1 then take off the cover and add a teaspoonful of cream of tartar1 cook to #bbh2 then add #a pound glucose and cook to #bch or #bdj2 pour off on dampened slab and let remain until cold1 then cream it by taking a wooden paddle and working it to and fro until the batch forms into a lump1 then cover it with a damp cloth and let it remain for one hour2 it is then ready to put into a crock or bucket1 and keep covered with a damp cloth at all times1 which keeps it in good condition until used4 ,there are plenty of other recipes for making good fondants1 but ,i think this the best ,i have ever used1 as it retains a gloss that cannot be obtained with other creams4 ,no4 #b4 ,,cream ,,fondant4 ,for ,outside ,dipping of ,bon ,bons and ,wafers4 ,this is also a good1 reliable cream4 ,use #bj pounds sugar and water enough to dissolve the batch and cook it to #bch2 pour it on the dampened slab and at once squeeze the juice of #h lemons over the batch2 let it remain until good and cold1 then cream it as in the usual way4 ,no4 #c4 ,,cream ,,fondant4 ,for ,outside ,bon ,bon ,dipping4 ,twenty pounds sugar and water enough to dissolve same2 add teaspoonful cream of tartar1 and cook to #bch2 sprinkle your slab lightly with water1 pour your batch on and let remain until cold1 then cream it as in the usual way4 ,,cream ,,centers4 ,for ,chocolate ,drops and ,bon ,bons4 ,first make whatever impression you wish to run1 by filling your starch boards and taking a stick that has a straight edge and scraping it from the top to make a level surface1 then make your impression with your molds that have been previously stuck on a stick1 say #a by #ah inches long1 and the molds put half an inch apart2 when you have all the impressions made then put in your kettle whatever fondant you may want to run and set it over a very slow fire1 and stir until it gets just hot enough so as when you put your finger in it feels uncomfortable2 set it off at once on a barrel and flavor and color to suit1 and with a large funnel and round stick to fit the hole in the funnel and long enough so as you can take hold of the top1 fill this funnel with the fondant1 and by raising the stick and lowering it quickly1 start to fill the impressions in the starch boards2 let remain until hard enough1 take out1 blow the starch off of them and they are ready to dip in chocolate or cream fondant4 ,this explanation is given for new beginners only4 ,by adding a few drops of acetic acid to the above the centers will remain soft much longer4 ,,cream ,,fondant4 ,for ,running in ,starch for ,centers for ,bon ,bons and ,chocolates4 #cj pounds sugar1 #aj pounds glucose1 ,water enough to dissolve the same4 ,cook to #bch2 pour on a dampened slab1 let remain until cold2 cream it as ,no4 #a fondant4 ,there are many different ways of making cream for fondants4 ,almost every candy maker has a way of his own2 but after trying twenty different ways of making it ,i find the ones given in this book give better satisfaction than any of the balance ,i have made or seen made4 ,,never ,,sweet ,,or ,,kneaded ,,caramels4 ,this is without question one of the best caramels on the market for the money4 ,i believe this alone is worth the price of the book4 ,first1 place #f pounds sugar1 #c pounds glucose1 ,water enough to dissolve same1 in your kettle1 cook it to #bch2 pour it off on the damp slab1 and start to cream it at once1 which will make it a good tough cream2 now set it to one side2 now place in kettle #h pounds sugar1 #af pounds glucose1 pound nucoa butter1 #b oz4 cocoa butter1 gallon cream4 ,stir and cook to #bgj2 then add half gallon more cream and cook just to a crack only2 set the kettle off and add the #i pounds of tough cream you made on the start1 and stir it in until all is well dissolved1 then try it1 and if it is a good1 firm1 hard ball1 pour it on the slab2 if not1 set it on the fire just a minute until it is4 ,pour it on the slab1 let remain five minutes1 then fold it all up and cut in three pieces of equal size2 in one piece mix in almonds1 in the other chocolate1 and let the other piece remain as it is2 then lay it between the iron bars2 with a heavy rolling-pin roll it out the height of all caramels2 let it remain until cold1 then mark and cut4 ,no4 #a4 ,,caramels4 ,this recipe for caramels will stand up in the hottest weather and is the best one ,i have ever tried1 and it gives satisfaction both to the trade and the proprietor4 ,,caramels4 ,vanilla4 ,put in clean copper kettle #d pounds sugar1 #c pounds glucose1 #d oz4 nucoa butter1 gallon cream4 ,stir and cook over a slow fire to a soft ball1 or #bch2 then add one quart more cream and stir and cook to a good1 firm ball1 say about #bdb2 now add the other one quart of cream and stir until you get a good1 hard ball2 not to a crack1 but a good1 hard ball2 pour on slab between iron bars2 when cold1 mark and cut4 ,no4 #b4 ,,caramels4 ,chocolate ,flavor4 ,proceed same as with vanilla caramel ,no4 #a1 only when you add the last quart of cream add also pound dark1 bitter chocolate1 and finish as with ,no4 #a4 ,no4 #c4 ,,caramels4 ,maple4 ,proceed as with ,no4 #a vanilla caramels1 only use #d pounds maple sugar instead of the white1 and finish as with ,no4 #a caramel4 ,no4 #d4 ,,caramels4 ,proceed as with ,no4 #a vanilla caramels1 only when the batch is done set it off and stir in whatever kind of nuts or fruit you may wish before you pour it off4 ,you can use figs or ,brazil nuts chopped up fine2 or almonds1 pecans1 cocoanut1 in fact anything in the line of nuts or fruit you may have in the shop4 ,,three-,,layer ,,caramels4 ,make a batch of ,no4 #b chocolate caramels and pour out on the slab very thin4 ,now melt #f pounds of fondant over a slow fire until it gets just hot enough so as you cannot stand to keep your finger in it1 then pour it over the chocolate batch and spread it out thin and even2 now cook a batch of vanilla caramels and when done pour it over the cream batch nice and even2 let remain until cold1 then mark and cut4 ,when cutting these caramels you will find the cream will not slide out1 as with some caramels made from other recipes4 ,no4 #a4 ,,opera ,,cream4 ,for ,opera ,caramels4 ,put #bj pounds of sugar in a clean copper kettle and add #a gallons cream1 #a teaspoonful cream of tartar4 ,cook to #bch or #bdj4 ,pour off on a damp slab and let remain until cool2 then with a paddle cream it as other fondants and when done cover up with a damp cloth2 let remain for one hour and it is ready for use4 ,,opera ,,caramels4 ,don't make only such flavors as vanilla1 strawberry and chocolate operas2 they are chestnuts and an eyesore to all1 and are made by all candy makers1 good and bad4 ,first1 cut up in small pieces #a pound cherries1 and set them one side2 then chop up fine #a pound pecans and #a pound ,english walnuts1 and #a pound pineapple and set them one side2 now chop up pound of pistachio nuts1 and set them one side2 also pound almonds4 ,you will have now five kinds of operas to start with2 now get the covers of eight five-pound candy boxes and cover the bottom of each with wax paper and you will be ready for business4 ,weigh #b-pound pieces of opera cream1 and work in each piece the nuts or fruit you have just prepared and lay it in the box cover2 keep on until all the five kinds are used up4 ,now fill one with plain opera cream1 lightly flavored with vanilla1 with some color--a delicate pink--and flavor strawberry1 and the other color with chocolate2 now you will have eight kinds of operas4 ,let stand a few hours1 turn box cover upside down1 tear off the wax paper and mark with a caramel cutter1 but don't cut them up in pieces1 only as they are sold2 put them in nice clean pans and when the people see eight kinds of operas it will sell them quicker than gazing at those three chestnuts--vanilla1 strawberry and chocolate4 ,,cream ,,fruit ,,bar4 ,place in kettle #e pounds granulated sugar1 #a pound glucose1 #a pint water1 #a ounce ,jap gelatin1 soaked for #d hours in cold water4 ,cook to #bcf2 set off of fire1 stir in #d pounds of dipping cream1 then add #b pounds of crystalized cherries and angelique2 turn in tin box4 ,when cold cut in squares and crystalize4 ,,delmonico ,,squares4 ,place in kettle #aj pounds granulated sugar1 #a pounds glucose1 #d fine grated cocoanuts4 ,cook to about #bcf2 pour on cream slab2 when cold1 add #a ounce vanilla extract1 and stir until it creams2 then place in box1 let set a few hours1 then cut in squares and crystalize4 ,,pineapple ,,cocoa ,,bar4 ,place in kettle #g pounds granulated sugar1 #a pound glucose1 #c sliced and #a grated cocoanut1 #a can grated pineapple4 ,cook to #bdj2 set off of fire1 then add #b pounds dipping fondant2 place on wax paper on slab between bars4 ,when cool it is ready to cut in #e and #aj cent bars4 ,,vanilla ,,fudges4 ,place in kettle #d pounds granulated sugar1 #a pound glucose1 #b quarts sweet cream4 ,cook to about #bcf2 then set off fire and stir in #b pounds dipping fondant1 flavor with #a ounce vanilla extract1 pour on wax paper on slab1 between bars1 mark with caramel cutter4 ,when cold cut into squares of four each4 ,,chocolate ,,fudges4 ,same as vanilla1 only add #a pound sweet chocolate when you start the batch and stir in pound of bitter chocolate when batch is cooked4 ,,maple ,,fudges4 ,same as vanilla except use maple sugar instead of granulated sugar1 and only pound of glucose4 ,,nut ,,fudges4 ,fudges may be made with different kinds of nuts1 such as hickory nuts1 ,english walnuts1 pecans1 almonds1 or black walnuts2 or crystalized cherries1 pineapple and angelique can be chopped up and put into batch after it is cooked4 ,,about ,,fudge4 ,fudge originated at ,vassar ,college4 ,the girls would make it in their rooms over their oil stoves in the evening1 and gave it the name of 8,fudge10 which it retains to the present day4 ,most any girl graduate can tell you the history of fudge at her school4 ,,marshmallow ,,caramels4 ,place in kettle #c pounds granulated sugar1 #c pounds glucose1 pound nucoa butter1 #b quarts sweet cream4 ,cook to about #bfj4 ,pour on slab when cool1 pull well on hook1 flavor with vanilla1 then place on clean slab and roll out to the thickness of caramels4 ,cut and wrap in wax paper4 ,no4 #a4 ,,raw ,,cream ,,for ,,bon ,,bons ,,and ,,chocolates4 ,orange ,flavor4 ,grate the outside of say about four oranges1 then squeeze the juice of the oranges in a crock or bowl1 and then add the gratings you have just prepared2 now add ,,xxxx sugar and stir with the hand until it gets good and thick1 so as you can pick it out and form it in small rolls about the size of marbles2 finish all and let remain one hour till a crust forms1 so that you can handle them2 then they are ready to dip in fondant or chocolate4 ,these goods are delicious and are liked by all4 ,no4 #b4 ,,raw ,,cream4 ,lemon ,flavor4 ,proceed as with ,no4 #a raw cream1 only use lemon instead of orange4 ,no4 #c4 ,,raw ,,cream4 ,take jelly1 strawberries1 grated pineapple1 or any kind of fruit or preserves1 and add ,,xxxx sugar1 and proceed as with ,no4 #a raw creams1 and you will find that you have one of the nicest-eating pieces of candy on the market2 the acid contained in the fruits keeps them from drying out1 and they remain fresh for a long time4 ,,italian ,,chocolate ,,creams4 ,for ,starch4 ,dissolve #d ounces gelatin in one pint hot water4 ,now place in kettle #d pounds sugar1 #d pounds glucose1 ,and your dissolved gelatin4 ,cook to #bcf2 pour on slab4 ,beat the whites of #f eggs1 and when batch is cool add them to your batch and work it until it creams4 ,now melt #ae pounds soft fondant in hot water bath or steam kettle4 ,when this is dissolved1 add the first batch and #b ounces vanilla1 run in starch1 and let stand for twelve hours2 then dip in chocolate4 ,,italian ,,chocolate ,,creams4 ,for ,hand-,mades4 ,place in kettle #be pounds granulated sugar1 ,water enough to dissolve4 ,while cooking add ounce acetic acid and cook to #bcf2 pour on slab1 let stand until perfectly cold1 then work with spatula until it begins to turn1 then add the whites of #ac eggs beaten stiff1 and work batch until it is finished4 ,roll up in small pieces and coat with bitter chocolate immediately4 ,,molasses ,,chocolate ,,brittle4 ,make a batch of molasses taffy and cook it to #bij or #cjj2 pour it on the slab and pull on hook1 then twist all the air out and flatten it out in front of the table furnace and pull it in strips1 not too thin1 but about as thick as a heavy piece of glass1 when all is done2 then with your hands break it all up in small pieces2 now pour it in a sieve and shake all the loose crumbs out1 and it is ready for use4 ,,how ,,to ,,dip ,,molasses ,,brittle4 ,get your chocolate ready for dipping1 then pour a good handful of the molasses brittle in a pan and then a handful of chocolate2 mix them well1 then pick up all you can get in a tablespoon at a time and drop on wax paper2 when cold they are ready for use4 ,these goods are a novelty and sell well4 ,,three ,,graces4 ,a ,nice ,piece of ,chocolate ,goods4 ,first roll out by hand from bon bon cream a lot of little balls the size of large filberts1 then select a few pounds of large filberts and roast them in a sieve over the fire1 and then rub the husks off2 now get half a pound of candied cherries4 ,now1 when dipping this piece of goods in chocolate ,i always dip the cherry first1 then the cream ball2 set it next to the cherry2 then dip the filbert2 set it next to the cream filbert4 ,as ,i dip the filbert ,i drop a line of chocolate with the thumb across the three pieces2 this makes them one4 ,these goods eat well1 as it is a fine combination and nice for topping off a box of candy4 ,,burnt ,,almond ,,chocolates4 ,hand ,made4 ,roast and almost burn pound almonds1 then grind them up very fine4 ,now take #e pounds bon bon cream1 knead in the almonds1 add ,,xxxx sugar to stiffen the cream1 and roll it out in balls the size of marbles2 dip in chocolate4 ,,burnt ,,almond ,,bon ,,bons4 ,proceed as with the above1 only dip in fondant1 and sprinkle on top of each one a little of the ground almonds4 ,,molasses ,,cocoanut ,,cream ,,rolls4 ,place in kettle #e pounds sugar1 #a pounds glucose1 pound butter1 ,water to dissolve same4 ,cook it to #bch2 pour off on the damp slab1 and scatter over it #b pounds fresh grated cocoanut1 then with a paddle cream it at once2 now place in kettle #h pounds sugar1 #b pounds glucose1 ,water to dissolve same4 ,add #a pint dark molasses1 pound butter4 ,stir and cook to about #bgj2 pour on the slab1 then pull on hook and twist the air out2 now flatten it out in front of your table furnace and place the cocoanut cream in center of same2 now roll the molasses batch around it and close both ends2 now get it in shape as for stick and pull it out a little larger than stick candy and cut in about three-inch lengths2 place in pans for two hours until the outside jacket grains1 then they are ready for the store4 ,,bitter-,,sweet ,,cream ,,for ,,chocolate ,,drops4 ,place #ab pounds sugar in a kettle1 with water to dissolve same1 then add #a ounce of acetic acid1 and cook to #bdf2 pour off on damp slab1 then pour over the batch #b ounces of glycerine2 now beat the whites of #ae eggs1 pour them on the batch1 and with the paddle cream it as you would bon bon cream4 ,,how ,,to ,,use ,,bitter-,,sweet ,,cream4 ,take whatever amount of the cream you wish to dip and work in fruit or nuts of any kind1 then roll it in pieces about the size of a large chocolate drop1 let them stand one hour1 until a crust forms on them1 dip them in chocolate1 one-half sweet chocolate and one-half bitter chocolate4 ,these goods are being run extensively throughout the ,eastern ,states4 ,,what ,,flavors ,,to ,,make ,,out ,,of ,,bitter-,,sweet ,,cream ,,for ,,chocolates4 ,pineapple cut up fine4 ,cherries cut up fine4 ,pecans cut up fine4 ,almonds cut up fine4 ,english walnuts cut up fine4 ,brazil nuts cut up fine4 ,filberts cut up fine4 ,figs cut up fine4 ,fresh grated cocoanut cut up fine1 and citron4 ,don't flavor these goods only with pure fruit and nuts1 as they are then very fine and sell at #fj cents per pound4 ,,burnt ,,peanuts4 ,place #f pounds sugar1 and water to dissolve same in a kettle and cook it to about #beb2 then pour in about #e pounds of shelled peanuts and stir them good until the sugar starts to grain1 then set off the kettle quickly on the barrel and stir good until all is grained1 then pour in a sieve and shake off the sugar2 now add to this sugar #a pound fresh sugar and more water1 and cook the same as above1 then set the kettle off again and pour in the peanuts and stir and grain it all again2 now pour all in a sieve1 shake out the sugar1 put the sugar with #a pound more fresh sugar and water in a kettle and color pink and finish as before1 and they are ready for the store4 ,don't shellac or polish them1 as this is done only in wholesale houses4 ,,burnt ,,almonds4 ,proceed as with burnt peanuts1 only use almonds instead4 ,,opera ,,sticks4 ,place in kettle #e pounds sugar1 #a pound glucose1 ,water to dissolve same4 ,cook to #caj2 pour off on slab2 fold up and cut a small piece off1 color it any color to suit1 red1 pink or orange2 now pull and flavor the balance1 and twist all the air out of it1 then place it in front of the table furnace in a three-cornered piece about a foot long and with the piece you have colored make two or three strips and lay it on each corner of the batch1 then pull it in lengths of two or three feet2 see that they remain three-cornered1 pull them in thickness of large lead pencil and have your helper place one hand on each end and turn the piece in the opposite direction1 until it is evenly twisted2 when cold cut in length of jar you intend to place them in4 ,these goods made in assorted colors and flavors look very well and readily bring #dj cents per pound4 ,a ,,good ,,broken ,,mixed4 ,make a small batch of all the taffies and cook them to about #bij or #cjj2 then after they are pulled and flavored flatten them out in front of the table furnace and pull them in sticks about one inch wide1 and while you are doing this have your helper mark them on an angle of about two inches in length1 push them to one side1 and when cold they can be easily broken where marked and will be in a diamond shape2 then add to this mixture a batch of peanut candy1 cut in two-inch squares1 then add a batch of cocoanut taffy cut same as peanut2 when this is done put #e pounds sugar and #b pounds glucose in a kettle1 with water to dissolve same1 and cook to #bij or #cjj2 set off and color a light pink and flavor with oil of anise2 pour on slab and at once sprinkle strip cocoanut over it2 cut in two-inch squares4 ,now make another batch as above1 flavor lemon and color yellow1 pour on the slab1 sprinkle cocoanut over it and cut same as above4 ,this will make it all look bright1 and in all you will have at least eight or ten kinds1 which will make a nice mixture4 ,,cream ,,peanuts4 ,vanilla4 ,roast #e pounds ,spanish shelled peanuts and fold them in a clean rag to keep warm1 then put in a kettle #e pounds sugar1 and water to dissolve same1 and cook it to #bch2 set it off on a barrel1 and flavor it vanilla2 now pour the peanuts in a clean dishpan and hold it about a foot high from the fire and have your helper pour a little at a time on the batch1 while you keep shaking pan2 keep on doing this until all the batch is used up1 and if the peanuts are not coated thick enough to suit you1 place on three or four more pounds of sugar and cook as before and continue to pour on until they are of a size suitable to your taste4 ,,cream ,,peanuts4 ,strawberry4 ,proceed as with cream peanuts1 vanilla1 only when batch is off1 color it light pink and flavor it with strawberry2 finish same as vanilla cream peanuts4 ,,cream ,,peanuts4 ,chocolate4 ,proceed same as for vanilla cream peanuts1 only when batch is off add a little dark chocolate1 and stir it in good4 ,proceed same as vanilla cream peanuts4 ,in summer crystalize these goods1 as it adds to their beauty and keeps them from drying out4 ,no4 #a4 ,,cream ,,almonds4 ,old ,style4 ,roast #e pounds almonds and set them to one side2 now put #e pounds sugar1 and water to dissolve same1 in kettle and cook to #bch2 flavor it vanilla after it is set off on the barrel1 then pour in one pile on a hot slab the #e pounds of almonds1 and while your helper pours a little of the batch at a time on the nuts1 you have half of a pail cover in each hand and keep the nuts stirred up by moving them continually from right to left2 continue this until they are coated thick enough to suit4 ,they can be made all flavors4 ,no4 #b4 ,,cream ,,almonds4 ,proceed as with ,cream ,peanuts1 only use almonds instead4 ,these goods should be crystalized1 as they dry out very soon if not4 ,they can be made vanilla1 strawberry1 rose1 chocolate and violet flavors4 ,,pop ,,corn ,,crisp4 ,pop a lot of corn and set one side2 now put in kettle #d pounds sugar1 #b pounds glucose1 ,water to dissolve same4 ,cook to #bhj or #bij2 then add pint of dark molasses2 stir good half a minute and set kettle off and add pound of butter and a teaspoonful of fine salt2 now pour in all the corn you possibly can get in the kettle and stir it until all is well covered2 now set the kettle on the fire1 only for half a minute so as to warm the bottom of the kettle2 now turn it all out on the slab and spread it out evenly1 then with a smooth board press it very light2 when cold cut in pieces to fit pans4 ,,menthol1 ,,honey ,,and ,,horehound ,,cough ,,drops4 ,place #bj pounds sugar1 #e pounds glucose and horehound1 ,water enough to dissolve same1 in kettle4 ,cook to #cjj2 then add #b pounds honey and stir a minute1 pour on slab1 then lay a handful of starch in the center of the batch and place on it ounce of menthol and cover it with a little of the starch4 ,fold up the edges of the batch and knead well2 when cool enough to handle1 fold it in a roll or flat piece and run it through rollers4 ,the starch gives the drops a gray color and also keeps the flavor from escaping while kneading it4 ,,cream ,,patties4 ,peppermint4 ,melt over steam in your bon bon kettle #e pounds bon bon fondant1 stir all the time1 and don't get it too hot4 ,when it looks as though it is thin enough to run through a funnel1 set off and flavor lightly with good oil of peppermint and pour in a funnel2 have a round stick about ten inches long and size of the hole in the bottom of funnel1 and by raising the stick allow it to drop out on wax paper to about the size of a quarter4 ,,cream ,,patties4 ,wintergreen4 ,proceed as with ,peppermint ,patties1 only flavor with oil of wintergreen and color a delicate pink4 ,,chocolate ,,patties4 ,proceed as with peppermint1 only add teaspoonful of dark1 bitter chocolate while melting the cream4 ,,pistachio ,,patties4 ,proceed as with ,peppermint ,patties1 only flavor with pistachio and stir in while melting cream #b ounces of pistachio nuts ground up very fine2 color a very delicate green4 ,,nut ,,patties4 ,grind #c pounds almonds1 pecans1 ,english walnuts1 black walnuts1 filberts1 or any kind of nuts you may happen to have in the shop1 and spread them out thin on the table or slab1 and then press them down smooth with a little board or pan2 now proceed to dissolve bon bon cream as for ,peppermint ,patties2 when melted don't flavor1 but color to suit yourself4 ,drop the cream through the funnel on the nuts the size of other patties2 when dry turn them over and stack in dishes1 nut side up4 ,these goods are nice looking and sell well4 ,,peppermint ,,drops1 ,,or ,,squares4 ,proceed as with lemon drops1 only flavor on the hook and pull white with the exception of #b pounds left on the slab1 color this red1 and when batch is pulled add the red for stripes2 finish same as clove drops or squares4 ,in cooking hard goods1 such as tablets1 and you don't wish to use glucose1 use teaspoonful cream of tartar to every six-pound batch4 ,,lemon ,,squares1 ,,or ,,drops4 #g pounds sugar1 #c pounds glucose1 ,water to dissolve same4 ,cook to #cjj or #caj2 pour on slab2 now take a glass and put in a teaspoonful of tartaric acid and pour over it extract of lemon1 enough to make a paste2 now take this paste and spread it over the batch1 and then color the batch a delicate yellow2 put on the gloves and knead the batch good until color and acid are well worked in1 then roll out thin with rolling-pin and cut with caramel cutter1 or if wanted in drops1 run batch through lemon drops rollers4 ,,lime ,,drops1 ,,or ,,squares4 ,proceed as with lemon drops1 only color green and flavor with oil of lime4 ,,clove ,,drops1 ,,or ,,squares4 ,flavor with oil of cloves4 ,proceed as with lemon drops1 or squares1 only cut off #b pounds of the batch and color it red2 lay it on the slab1 pull the balance of the batch white1 then form it in a roll as for stick candy and use the red for stripes2 pull out and cut with buttercup cutter1 or run through rollers4 ,,cinnamon ,,drops1 ,,or ,,squares4 ,flavor ,cinnamon4 ,proceed as with lemon drops1 only color the batch pink before pulling on hook4 ,,anise ,,drops1 ,,or ,,squares4 ,proceed as with lemon drops1 only flavor with oil of anise and color delicate red4 ,,chocolate ,,fig ,,chew ,,chew4 #d pounds sugar1 #c pounds glucose1 pound chocolate1 #b oz4 nucoa butter1 ,tablespoonful butter1 #a pint cream1 #b pounds figs1 chopped fine1 ,water to dissolve same4 ,place on fire1 stir and cook to #bej or #beb2 pour on the slab2 when cool pull on the hook until batch turns a light brown1 then lay it on the slab or table and form it in a round piece eight by twelve1 and pull it in strips about one inch wide2 cut in pieces about two inches long and then sand them in ,,xxxx sugar4 ,,how ,,to ,,make ,,sugar ,,sand4 ,place whatever amount of sugar you wish to color on a dry and clean slab or table2 now add a few drops of whatever color you wish to color it1 and with both hands rub it together good until all is equally colored1 then add a few drops of ammonia and rub it in good1 as this will keep the color from fading out4 ,use candy colors for the above4 ,,how ,,to ,,sand ,,lemon ,,horehound ,,or ,,any ,,kind ,,of ,,hard ,,goods ,,for ,,summer ,,use4 ,place the kettle1 with a few gallons of water in it1 on the fire2 when it starts to boil place whatever goods you wish to sand in a coarse sieve and shake it over the steam of the kettle1 and when they feel damp pour them at once into a pile of granulated sugar1 and with the hands mix them up good2 put them all in the sieve again and shake all the loose sugar out and they will be ready for use4 ,no4 #a4 ,,johnny ,,cake4 ,pop a lot of corn1 and when you have #e pounds after it is popped place it on the slab and with a caramel cutter cut it up fine2 now place on the fire #e pounds sugar1 #b pounds glucose1 ,water to dissolve same4 ,cook to #bgj2 then add #a cup of molasses1 pound butter1 and stir until cooked to #bhj or #bij2 set it off and add tablespoonful of salt and the ground corn1 stir all up good until corn is all covered1 then place kettle on the fire just half a minute to heat the bottom1 and pour all out at once on a greased slab2 now flatten it out with the iron bar about one-half inch in thickness1 then with your rolling-pin roll it out as even as possible1 the thinner the better2 when cold break in small pieces4 ,no4 #b4 ,,johnny ,,cake4 ,now make another batch same as ,no4 #a and omit the molasses1 then mix both colors together4 ,this is new and a good seller wherever ,i have made it4 ,,three-,,layer ,,french ,,nougat ,,chocolate4 #ab pounds sugar1 #h pounds glucose1 ,water to dissolve same4 ,cook to #beb2 set off on a barrel2 now beat the whites of #cb eggs1 stir the batch a moment to let out the heat1 and then add the eggs4 ,beat all until stiff1 then take out one-third of the batch and put it in a box lined with wafer paper and sprinkle a good handful of almonds on top2 now color the balance of the batch a light pink and flavor with strawberry2 take out half of it and place it evenly on top of white in box2 sprinkle more almonds on top of this2 now color the balance with dark chocolate and stir in some more almonds1 place it on top of the pink1 cover the top with wafer paper1 let remain until cold for two hours at least1 then it is ready for use2 put in the nuts as per recipe and you will see how pretty it looks when cut4 ,this nougat is made and ready to cut in less time than any other nougat on the market4 ,no4 #a4 ,,french ,,nougat4 ,vanilla4 ,a good and cheap recipe4 #f pounds sugar1 #d pounds glucose1 ,water to dissolve same4 ,cook to #beb2 set kettle off quick on a barrel and then beat up stiff the whites of #af eggs2 now stir the batch a few minutes to get the heat out and then add the eggs and a little vanilla extract2 beat it up until it becomes stiff1 then add #a pound almonds and stir them in good2 now line two five-pound boxes with wafer paper and fill them both and place a sheet of wafer paper on the top and smooth it off good2 set to one side for two hours and it is ready to cut in bars for the store4 ,no4 #b4 ,,french ,,nougat4 ,strawberry4 ,proceed as with ,no4 #a ,french ,nougat2 when the batch is taken off color light red1 flavor with strawberry4 ,no4 #c4 ,,french ,,nougat4 ,chocolate4 ,proceed as with ,no4 #a ,french ,nougat1 only add pounds of dark chocolate when the batch is taken off1 and finish same as ,no4 #a4 ,,boston ,,cream4 ,place in kettle #h pounds sugar1 #d pounds glucose1 #a gallon cream4 ,stir and cook to #bdj2 set kettle off and add pound glucose and stir batch until it begins to grain1 then add #b pounds shelled pecans or ,english walnuts1 or half and half2 pour quick in a box lined with wax paper2 let stand until cold1 turn it out and cut in slices as it is sold4 ,you can also make this and flavor strawberry or chocolate4 ,this piece of goods won't dry out for ten days1 and is a good seller4 ,,nut ,,cakes1 ,,or ,,wafers4 ,melt #e pounds bon bon cream as for patties1 and when melted add any kind of nuts you wish2 have them well ground and stir them in with the cream2 now run it through the funnel the size of a half dollar2 drop them on wax paper4 ,these can be flavored and colored to suit4 ,,cocoanut ,,chocolate ,,ruffs4 ,these goods look nice and are good eating and top off a box of candy in good shape4 ,prepare your chocolate as for dipping2 take out a handful and stir in all the long strip cocoanut it will stand1 then pick out with the thumb and two fingers pieces about the size of a marble and place them on the wax paper1 and when dry they are ready for use4 ,no4 #a4 ,,old ,,style ,,molasses ,,peppermints4 ,put in kettle #a gallon ,new ,orleans molasses1 pound good butter4 ,cook to #beb2 pour off on the slab and when cool enough to handle fold up the edges and form into one lump4 ,cut off two pounds of the batch and let remain on the slab in a lump2 now pull the remainder of the batch on the hook to a nice golden color2 flavor with good oil of peppermint while pulling2 when done lay it on the spinning table and form it in a nice1 round piece1 about twelve or fourteen inches long1 and then get the two pounds and roll it out and cut in four or five pieces and place it on the large batch about four inches apart and the length of the batch2 now make the batch nice and round and pull it out the size of stick candy2 cut in half inch lengths and wrap in wax paper in hot weather2 in cold weather it is not necessary to wrap them4 ,no4 #a4 ,,plantation ,,drops4 ,make them the same as ,molasses ,peppermints1 only after they are cut lay them in ,,xxxx sugar1 and then sift off the sugar and place them in pans for the store4 ,no4 #b4 ,,plantation ,,drops4 ,with sugar and glucose instead of all molasses4 #d pounds sugar1 #c pounds glucose1 pound butter1 #a pint ,new ,orleans molasses1 #b oz4 nucoa butter1 ,water to dissolve same4 ,cook to #beb2 and finish as ,plantation ,drops ,no4 #a4 ,no4 #b4 ,,molasses ,,peppermints4 ,same as ,plantation ,drops ,no4 #a1 only do not sand them in ,,xxxx sugar2 finish as ,molasses ,peppermints ,no4 #a4 ,,fruit ,,pudding4 #e pounds glucose1 #c pounds sugar1 #a pound small seedless raisins1 #a pound package of good mincemeat1 ,water enough to dissolve the batch4 ,stir and cook to #beb2 set off the fire and add #b pounds of mixed shelled nuts1 #a pound pineapple1 cherries and citron1 and all the fine powdered cocoanut you can possibly mix in2 pour off on the slab and form it in a loaf like bread2 now put in clean kettle #c pounds glucose1 #a pound sugar1 a little water1 and cook as before to #beb2 set off the fire1 and add all the cocoanut it will stand2 pour on the slab1 flatten out thin with rolling-pin and fold it around the loaf you have just made until it is entirely covered2 when cold cut in slices like cake4 ,,iceland ,,moss ,,wafers4 #e pounds sugar1 #a pound glucose1 ,water to dissolve same4 ,cook to #bhj or #bij2 set off on a barrel and color a light red1 and flavor with oil of anise2 stir just a second then pour it in a funnel and finish same as ,molasses ,wafers4 ,,jersey ,,lillies4 #d pounds glucose1 #c pounds sugar1 #b oz4 nucoa butter1 ,water to dissolve same4 ,cook to #bdj2 then add #a pint cream1 stir and cook to #bej2 pour on greased slab2 when cool pull on hook until good and white2 flavor while pulling1 with vanilla2 lay on spinning table and form in round pieces as for stick1 and pull out size of stick and cut with shears1 one-half inch in length4 ,now throw them in ,,xxxx sugar1 then sift the sugar off and they are ready for use4 ,these goods chew as nice as a good caramel and are a good seller4 ,,italian ,,cream4 #d pounds of sugar1 #a pound of brown sugar1 #a pounds glucose1 #a quart of cream or milk1 #a pound cream fondant1 #a pounds glucose4 ,place the sugar1 glucose and part of the milk in a copper pan over the fire and stir until it boils1 add the rest of the milk1 and boil to #bcf on thermometer2 lift off the fire1 let stand a minute1 then add the other glucose and the fondant broken up into small pieces4 ,stir easily until well mixed1 then pour out on paper between iron bars half an inch thick4 ,as soon as it has set1 mark the top with a knife1 glaze over with light glaze1 and when cold they can be broken apart4 ,can be made in chocolate or peach or with nuts or cocoanut4 ,this recipe is for the wholesale trade1 and is a cheap grade of this article4 ,,walnut ,,loaf4 #g pounds sugar1 #b pounds glucose1 ,water enough to dissolve the batch4 ,cook to #beb2 then add quickly #a pint molasses and stir and cook again to #beb2 set off the fire and add teaspoonful soda and #a pound black walnut meats2 stir in kettle until it starts to grain1 then pour it in one pile on a warm slab1 scrape it all up1 form it in the shape of a loaf of bread and keep it in that shape until it sets and gets hard2 cut in slices as sold4 ,this is a good seller and takes wherever ,i have made it4 ,,butter-,,scotch ,,wafers4 #e pounds sugar1 #a pound glucose1 ,water to dissolve same1 ,cook to #bgj2 then add pound butter1 #a oz4 dark molasses4 ,stir and cook to #bhj or #bij2 set off and add teaspoonful of salt2 flavor with oil of lemon2 pour all in a funnel and drop them the size of a quarter on a greased slab2 put in glass jars4 ,,butter-,,scotch ,,squares4 #e pounds light brown sugar1 #b pounds glucose1 ,water to dissolve same4 ,cook to #bhj2 then add pound butter1 ,teaspoonful salt4 ,stir and cook to #bij2 set off and add oil of lemon1 and pour between iron bars on greased slab and mark with caramel cutter2 when cold break up and put in jars or pans4 ,,strings ,,of ,,comfort1 ,,or ,,straws4 #f pounds sugar1 pound glucose1 ,water enough to dissolve same4 ,cook to #cjj or #cbj over a hot fire2 pour on slab1 fold up and color to suit1 and pull on hook2 then twist the batch on the hook until all the air is out of it1 then put it on the table in front of table furnace and form it in shape as for stick candy4 ,take hold of one end and form as a bottle1 small at one end2 have some one help you and as you pull the batch out long and about the size of straws1 have your helper keep them off of each other and move them around until they become cold4 ,after making one or two batches you will be enabled to make these goods uniform and neat2 also flavor while pulling1 and use gloves1 as they retain more of a gloss4 ,these goods make a fine show and help sell other goods4 ,for a window show they cannot be beaten4 ,make these goods all colors and flavor them highly1 and when cold break up and mix in one pan4 ,they show up well4 ,,soft ,,chewing ,,butter-,,scotch4 #e pounds light brown sugar1 #b pounds glucose1 #b oz4 nucoa butter1 pound butter1 ,water to dissolve same4 ,cook and stir until batch is #bej2 set off and flavor with oil of lemon2 pour on greased slab1 between iron bars2 when cold cut in pieces two by three inches and wrap in wax paper4 ,this is a good seller if put up in neat packages4 ,,molasses ,,wafers4 #e pounds sugar1 #a pound glucose1 ,water to dissolve same1 #a pint ,new ,orleans molasses1 pound butter4 ,stir and cook to #bhj or #bij2 pour in funnel and drop size of a quarter1 on greased slab2 when cold pack in glass jars1 or keep in pans in cold weather4 ,,horehound ,,wafers4 ,heat #a quart of water to a good boil1 then add #a ounce of horehound herb and let stand fifteen or twenty minutes1 then put #e pounds sugar and #a pound glucose in a kettle2 now pour the horehound water through a strainer and cook to #bhj or #bij2 pour in funnel and finish as molasses wafers4 ,,varnish ,,for ,,confectionery4 ,put pound or more of gum benzoine in a bottle1 pouring in enough fourth-proof alcohol to cover it2 let it stand for at least two weeks1 shaking it well once or twice a day4 ,you may then pour off gently what you need for immediate use and let the remainder stand1 but not long enough to become too thick1 otherwise it will appear in streaks on the work when dry4 ,when used it should be of the consistency of thin syrup2 if it should be too thick dilute with a little alcohol4 ,this varnish is entirely harmless1 and has a fragrance somewhat resembling that of vanilla4 ,it has another good quality--it will keep for years1 and grows better with age4 ,it may be used on all kinds of chocolate work and candies1 whether pulled or clear1 giving them a thin1 glossy film which protects them from atmospheric moisture and thus prevents their soon becoming sticky4 ,,violet ,,cream ,,marshmallows4 #f pounds of best ,a sugar1 pound of glucose1 #b pints of water4 ,cook to #bch2 flavor floral extract of violet1 violet color1 #c pounds of marshmallows4 ,have a bright copper kettle1 and put into it the #f pounds of best ,a sugar and pound of glucose2 add to this #b pints of water2 then set the kettle on a bright fire and cook to #bch2 then pour the batch on a clean slab1 allowing it to remain until almost cold2 then with a steel paddle work the batch rapidly till it turns and sets in a firm mass2 now spread a damp cloth over the mass1 leaving it for thirty-five minutes2 then knead the cream and put about #c pounds in a bon bon dipping-pot2 now have about #c pounds of marshmallows cut in half with a pair of shears2 now warm the cream in the dipping-pot and flavor with floral extract of violet and color a deep violet color2 then dip the pieces of marshmallows in the cream and drop on waxed paper1 and continue till you have dipped all the marshmallows2 and when they are cold they are ready for use4 ,,cream ,,nougat4 ,this is a delicious confection1 if carefully made after the following recipe3 #a pounds of glucose1 #c pounds of white sugar1 #a pint of water1 ,whites of #f eggs1 #a pound of ,english walnut meats1 #c pounds of ,valencia almonds1 ,vanilla flavoring4 ,whisk the whites of the eggs in a copper pan till they are light and stiff2 then put of a pound of the sugar in a small pan with pint of water and cook to #bej2 pour the hot sugar into the beaten eggs1 at the same time beating the eggs to make them mix thoroughly with the sugar2 now put the remainder of the sugar into a copper pan together with the glucose and pint of water2 cook to #bfj and then remove from the fire2 stir in the sugar and glucose1 and keep stirring until white and creamy2 add the eggs1 slowly stirring them in1 and lastly add the almonds1 walnut meats and vanilla flavoring4 ,now lay nougat wafers in a frame on your marble and pour the nougat out on these1 also placing the wafers on the top and a board on top of the wafers4 ,let the batch lay over night1 and in the morning cut it into bars of required size4 ,,cream ,,squares4 ,put in kettle #h pounds sugar1 #b pounds glucose1 gallon cream1 pound butter4 ,stir and cook to #bej2 set off and pour in about #b pounds fresh grated cocoanut1 stir until batch just starts to grain1 then pour it on the slab1 between the iron bars1 and let remain until it grains2 then melt #d pounds bon bon cream1 same as for bon bons1 pour it on the batch1 and spread it out evenly over same4 ,when cold mark with caramel cutter and cut into squares4 ,,salted ,,almonds4 ,heat #b quarts of water to a boil1 then pour #e pounds almonds in the water2 let them remain a few minutes2 try them by taking one out1 and if the skin or outside slips off pour them out at once in a sieve1 then pour cold water over them1 and after you have taken off all the skins lay them on a dry towel and let it absorb all the dampness out of them2 now put pound of good butter in a clean kettle and set it over a slow fire2 when the butter is melted pour in the almonds and stir them until they start to brown1 then pour them out in a sieve and sprinkle fine salt over them1 then spread them out on a table to cool4 ,don't get them too brown when roasting1 as they contain a good deal of heat when done and will get too dark and partly burnt by doing so4 ,,salted ,,peanuts4 ,place #a pound of butter in a clean copper kettle over a slow fire2 when the butter is dissolved add #ab pounds ,spanish shelled peanuts1 and stir them good until the peanuts get through popping and begin to smoke and get nice and brown1 then at once pour them out into a large sieve and let the extra butter drop through2 then pour them on the slab or table and pour #a pound fine salt over them1 and mix them up and then spread them out to cool4 ,if the above are roasted nicely you can work up a large trade on them1 as ,i have made and sold one hundred pounds per week in different places where ,i have made them4 ,,salted ,,pecans4 ,melt pound of butter in a clean copper kettle over a slow fire1 then pour in #e pounds of pecans and stir good only one minute2 then pour them out quickly and finish same as ,salted ,almonds4 ,don't let them roast too long1 as they turn black and are unfit to eat if they are allowed to roast too much4 ,,horehound ,,rolls4 ,this piece of goods1 when nicely made and put up in ten-cent rolls1 can be made a leader of in cold weather1 as the public at large have great confidence in the merits of horehound4 ,make a batch of horehound candy as per recipe given in another part of this book1 and after it has been poured on slab divide it in two pieces2 one piece pull on the hook until it turns light brown color1 then form it in a round piece2 now knead the other half1 flatten it out around the pulled piece1 place it in front of the table furnace and pull it out in round sticks the thickness of a broom handle2 cut off in about eight-inch lengths4 ,these goods show up well when cut1 and it is policy to flavor them highly with horehound--make them double strength4 ,don't wrap them1 but stack them up nicely in dishes or pans4 ,place a neat card upon them stating 8extra strong horehound rolls10 and it will add to their sale4 ,,ginger ,,bon ,,bons4 ,proceed the same as with ,ginger ,chocolate1 only when rolling them out don't flatten them2 color dipping cream a delicate yellow and dip them and place on top of each one when dipped a little thin strip of angelica4 ,,jap ,,chocolates4 ,make a batch of cocoanut ,jap and pour it out on the slab and roll it out in little oblong pieces1 size of a pecan1 and dip in chocolate1 and have helper sprinkle a little fine cocoanut on each piece as you dip them4 ,,flax ,,seed ,,drops4 ,place in kettle #f pounds sugar1 #b pounds glucose1 ,water to dissolve same4 ,cook to #bhj2 then pour in a small handful of flax seed and stir just a moment1 then pour on slab1 color a delicate yellow and knead it good1 then form in shape as for stick candy1 and then flatten it out and run through lemon-drop rollers4 ,these goods look well1 as the flax seed show up all through the drops4 ,,horehound ,,flax ,,seed ,,squares4 ,make a batch of horehound candy as per horehound recipe1 and just before you pour out on slab1 add the flax seed1 then pour on slab and cut as horehound squares4 ,,nougat ,,sponge ,,chocolate4 ,place in kettle #e pounds sugar1 #e pounds glucose1 ,water to dissolve4 ,add #b oz4 nucoa butter4 ,cook to hard ball1 as for caramels1 then add #a quart cream1 and stir and cook again to hard ball2 pour on slab1 fold up edges2 when cool pull on hook1 then lay it on the slab and chop up in coarse pieces #b pounds of almonds and knead them into the batch2 now flatten out the batch between the iron bars and with rolling-pin flatten out nicely the thickness of caramels2 when cold cut in pieces one-fourth of an inch wide and one and one-half inches long1 and dip in chocolate4 ,the same batch with ground roasted peanuts in is fine and sells well1 and is called ,peanut ,nougat4 ,,fruit ,,jelly ,,chocolates4 ,place #f pounds of apricot pulp in kettle and the same weight of sugar1 and cook and stir until batch gets thick and drops off the paddle in heavy drops2 then set off on barrel and add ounce of powdered citric acid and #b ounces dissolved gelatin2 then add #b pounds roasted almonds chopped fine2 pour all in taffy pans lined with manilla paper1 then sift ,,xxxx sugar over them and let them set for eight or ten hours1 then turn them out2 take paper off and cut in pieces to suit1 and dip in chocolate4 ,,sulphur ,,drops4 ,place in kettle #f pounds sugar1 pound butter1 #a pound glucose1 ,water to dissolve same4 ,cook to #bgj2 then add #a ounce of the best sulphur and flavor with extract of lemon2 pour on slab and knead it well1 then form it in shape and run it through lemon-drop rollers4 ,,cream ,,mints4 ,place in kettle #h pounds sugar1 #a pounds glucose1 ,water to dissolve same4 ,cook to #bfd2 pour on slab1 then pour over the batch pound ,,xxxx sugar1 knead up well1 and pull on hook2 flavor while pulling with oil of peppermint2 when well pulled place on spinning table1 form as for stick candy1 and pull out as stick1 and cut with shears in small pieces size of a pecan2 lay them in ,,xxxx sugar2 sift off the sugar and place in pans4 ,these goods will grain and become soft and creamy4 ,,clove ,,squares4 ,place in kettle #g pounds sugar1 #c pounds glucose1 ,water to dissolve same4 ,cook to #bgj or #bhj2 and stir in a few drops of burnt sugar1 flavor with clove1 and pour on slab2 fold up the edges and knead the batch good until it turns a nice brown color1 then as quickly as possible roll out thin and mark both ways with a caramel cutter2 when cold break apart4 ,,yankee ,,honey ,,caramels4 ,place in kettle #d pounds sugar1 #d pounds glucose1 gallon cream1 #a oz4 cocoa butter1 #b oz4 nucoa butter1 #a pint strained honey4 ,cook to a good1 hard ball1 not a crack2 pour on slab2 cool quick by moving it in cold place on slab1 then pull on hook until quite spongy2 when done flatten it out on slab the thickness of caramels2 when cold mark and finish as other caramels4 ,,yankee ,,nut ,,caramels4 ,proceed as with above1 and when done pulling add #b pounds nuts--knead in any kind of nuts you wish--and roll between iron bars1 thickness of caramels4 ,,cream ,,figlets4 ,grind #e pounds of figs and knead into it #b pounds ,no4 #a dipping cream2 use ,,xxxx sugar and get to a stiff paste2 then with the rolling-pin flatten it out the thickness of mint lozenges1 and with a one-half-inch round tin lozenge cutter cut them out and throw them in ,,xxxx sugar2 when done sift off the sugar and stack them in dishes for the show case4 ,grind dates1 after removing the seeds1 and proceed as with ,cream ,figlets1 and finish the same4 ,they are good eaters and sell well4 ,they can both be dipped in chocolate or dipping cream4 ,they also make a nice piece of goods in either one4 ,,chocolate ,,layer ,,nougat4 ,make a batch of ,vanilla ,nougat1 and as you place it in the box1 when finished1 put in at first nougat enough to extend one inch in height1 then cover it with a wafer sheet1 then spread over this dark melted chocolate1 and place another sheet of wafer paper over this2 now pour the balance of nougat on top and then another sheet of wafer paper4 ,when this nougat is cut the center shows up good and is a nice piece of eating4 ,you can also1 if you wish1 make a pink or any other color of nougat and place the chocolate in the same way4 ,i usually run four or five kinds of nougat in the above style1 as it sets off the show case to good advantage4 ,in dipping bon bons1 chop up fine any kind of nuts and flatten them out evenly on the table1 and as you dip a bon bon1 drop it on the nuts2 when dry stack them1 with nut side up4 ,these goods look well4 ,you can also color fine cocoanut pink1 yellow or violet1 in fact any color to suit you1 and drop bon bons as above4 ,they also look well4 ,to color cocoanut do so the same way as you would color sugar or sugar sand1 only omit the ammonia4 ,,cream ,,raisins4 ,open very large raisins1 take out the seeds and stuff them with dipping cream1 then crystalize them4 ,they look well and are nice to top off a box of candy with4 ,color some of the dipping cream violet1 pink1 yellow1 and leave some white4 ,i always make them in assorted colors1 as they look better and sell better4 ,,butter-,,scotch ,,chocolates4 ,make a batch of butter-scotch patties2 run them small--a little larger than a nickel--then dip them in chocolate4 ,they are leaders wherever they are made4 ,you can also dip the above in dipping cream2 they make a nice piece of goods4 ,in my mind1 anything that tastes well in our line sells well1 no matter if anyone else ever made the same piece of goods before or not4 ,,chocolate-,,dipped ,,caramels4 ,it is not necessary to make chocolate caramels for dipping in chocolate1 as it is only a waste of chocolate4 ,make a plain vanilla caramel1 and when they are coated the coating itself will be all the chocolate flavor needed4 ,,caramel ,,creams4 ,make a nice caramel and cook it a little lower than for a stand up caramel1 and when cold cut in size of caramels1 and then cut them in two again and dip in dipping cream4 ,they make a nice center if cut in two and not cooked too high4 ,,cocoa ,,date ,,chocolates4 ,open any amount of dates and take out the seeds1 and then place in them fresh grated cocoanut2 close them up1 and when ready dip in chocolate4 ,these goods are good eaters and sell well4 ,,ginger ,,chocolates4 ,cut up in fine pieces pound of ginger and knead it in #f pounds of ,no4 #a dipping cream to a stiff paste1 then roll them out in little balls1 and then flatten them out with the forefinger2 when done dip in chocolate4 ,,opera ,,cream ,,dates4 ,open #e pounds dates and remove the seeds2 now make a small batch of ,opera ,cream as per recipe for same1 knead it well1 flavor slightly with vanilla1 roll in small pieces1 and fill dates and finish as ordinary cream dates4 ,these goods must be made in small batches in hot weather1 as ,opera ,cream soon sours4 ,you will find these goods much richer than the ordinary cream dates4 ,,spiced ,,bon ,,bons4 ,try these1 as they are extra fine and cannot be duplicated by others unless you give up the recipe4 ,take two five-cent packages of ,new ,england mince meat and #e pounds of ,no4 #a dipping cream and knead them together1 adding ,,xxxx sugar until you get it to a stiff paste1 then roll out in little balls size of a marble1 and dip them in ,no4 #a dipping cream4 ,,spiced ,,chocolates4 ,proceed as with spiced bon bons1 dip them in dark chocolate and place a pecan half on top of each4 ,when dipped this is a beautiful piece of goods and sells well wherever ,i have made it4 ,,ginger ,,squares4 ,make same as ,clove ,squares1 only flavor with ginger1 and when on slab color a delicate yellow1 and finish as ,clove ,squares4 ,,chocolate ,,boston ,,chips4 ,put in kettle #f pounds sugar1 #a pound glucose1 ,water to dissolve same4 ,now get #a pound of dark chocolate and melt it in front of table furnace by placing it in an empty marshmallow box2 when melted add ,,xxxx sugar and stir or knead it till quite a thick paste2 now set to one side and cook the above batch that you first prepared to #caj2 pour off on slab1 prepare it for the hook and pull1 then twist out the air and form it in a flat piece on spinning table and lay the chocolate paste in center and fold up quick1 then flatten it out and see that the left end is closed2 now pull out one inch wide and thin as possible1 and have your helper crimp them1 or leave them straight1 or in curls1 just as you prefer4 ,,cocoanut ,,cream ,,caramels4 ,place in kettle #f pounds sugar1 #aj pounds glucose1 ,water to dissolve same4 ,cook to #bcf2 set off on barrel and stir in all the fine powdered cocoanut it will stand1 then pour it on slab over heavy oiled paper1 and spread it out to about one-half inch in thickness2 place iron bars around it1 then melt #h pounds of fondant1 not too hot1 and spread one-half of it over the top of the batch2 let set a moment1 then turn over the whole batch carefully and take off the paper1 then place iron bars around again and spread the balance as before2 when cold cut in small squares4 ,now cook #aj pounds of sugar1 and water to dissolve same1 to #bch2 set off and with the paddle stir it just so as to partly grain it1 then dip the squares in this one at a time and lay them in a wire screen or coarse sieve2 when dry they are ready for the store4 ,,honey ,,chocolates4 ,place in kettle #aj pounds sugar1 #g pounds honey1 ,water to dissolve same4 ,cook to #bdd2 pour on a dampened slab1 and when nearly cold pour on the batch #b pounds of ground pecans and cream in the usual way2 now melt the cream and add one-half glass of simple syrup and flavor with extract of vanilla1 and then run them in starch in prints in the shape of patties2 when cold dip them in dark coating of chocolate4 ,,marshmallow ,,figlets4 ,grind #e pounds of figs1 then take #b pounds of marshmallows and mash them up by tearing them apart1 and knead them into the figs2 add ,,xxxx sugar1 and then pick them out and stack roll them up in balls size of a marble2 and then as you set them down press them flat with your forefinger4 ,when all is done lay them in ,,xxxx sugar1 and then pick them out and stack them nicely in glass dish for show case4 ,these goods1 cheap as they are to make1 readily sell at forty cents per pound1 and are liked by all4 ,,plum ,,chocolates4 ,take the stones out of two dozen good and ripe plums1 and lay them in a fine sieve and squeeze them through2 now place the pulp in the kettle and add #g pounds of sugar and #a pint of water2 cook to #bdj and add quickly #b ounces of dissolved gelatin and stir and cook to #bdh or #bej2 set off on barrel and run the batch into starch prints1 oval shape2 when they set and are ready1 dip in chocolate4 ,in winter when there are no plums1 you can use any kind of can preserves if you are unable to obtain plums4 ,,chocolate ,,figlets4 ,grind #e pounds figs1 and then add #b pounds of fondant to it and knead both well together2 use ,,xxxx sugar1 and get it to a good stiff paste1 then flatten it out on the slab to about the thickness of caramels and with a half inch tin lozenge cutter cut them out and dip in chocolate4 ,the above are also nice to dip in fondant1 and look well made larger4 ,when dry cut in two so as to show the center4 ,,spun ,,sugar4 ,you may and you may not be able to make the above to look well the first time you attempt it2 but by practice1 you will soon be able to turn out quite a respectable batch4 ,cook any amount of sugar1 and water to dissolve it1 to #bgf1 not above this1 and see that you put no more water in than is enough to dissolve the sugar1 as boiling it too long affects the color of the batch2 use about one pint of water to every #b pounds of sugar2 when the batch starts to boil cover the kettle and let the steam wash the sides clean1 then take off cover and when the batch is cooked to #bgf set kettle on a barrel2 now have ready two newspapers spread on the floor1 and set a clean1 empty sugar barrel on the center of the paper and with a common egg whip1 or four or five kitchen forks tied together1 dip into the batch and then swing the forks or egg whip to and fro quickly as possible across the barrel2 continue this until the batch starts to darken2 when at that point it is unfit for use and must be added to what scraps you have2 pick up the spun sugar and form it as you wish4 ,,marshmallow ,,chocolate ,,brittle4 ,take #d pounds of fresh marshmallows and #b pounds of dipping cream and knead them together in front of the table furnace to a stiff paste2 set to one side1 so as it will remain warm1 and then place in kettle #g pounds sugar1 #b pounds glucose1 ,water to dissolve4 ,cook to #caj2 then add pint of dark molasses1 and stir and cook to #cbj or #ccj2 pour on slab when partly cold1 fold up and pull on hook1 then twist out the air and place it on the spinning table and shape it in a piece about ten by fourteen inches1 and place the marshmallow cream in the center the length of outside piece and fold it up as for stick2 then flatten it all out and pull in one inch strips as wide and a little thicker than ,boston chips1 and have helper run the caramel cutter over it2 when cold dip in dark1 sweet chocolate4 ,,forest ,,sweets4 ,place in kettle #e pounds sugar1 #b pounds glucose1 ,water to dissolve same4 ,cook to #bhj or #bij2 then set kettle off on barrel and stir in all the mixed shelled nuts you can possibly get in1 then pour all in a coarse sieve and let the drippings run through in a pan2 now dump the batch on a cold slab and with your fingers separate the nuts when cold2 place them in a long nickel pan for the store4 ,the nuts used are ,brazils1 almonds1 walnuts1 filberts and pecans4 ,,opera ,,chocolates4 ,make a batch of ,opera ,cream and when done melt it as other fondant and run in starch molds1 such as a pointed common chocolate4 ,these goods1 when well flavored with vanilla1 are a leader4 ,,salt ,,water ,,squares4 ,place in kettle #e pounds sugar1 #b pounds glucose1 ,water to dissolve same4 ,cook to #bgj2 then add pound of butter1 a teaspoonful of salt1 stir and cook to #bhj2 pour on slab1 spread it with palette knife as thin as possible2 mark them with a caramel cutter at once1 and when cold break them apart4 ,,vanilla ,,marshmallows4 ,first dissolve #ae ounces gelatin in #c quarts of hot water and set it to one side2 now place in kettle #ae pounds glucose1 no water2 stir and cook to a hard ball1 or about #bdh2 then set it off on barrel and add #ae pounds ,,xxxx sugar1 then pour in the batch1 through a strainer1 the #c quarts of gelatin water1 then pour the whole lot together and flavor vanilla2 now place in your marshmallow beater and beat until the batch is good and stiff2 pour it on slab2 see that the slab is heavily sprinkled with ,,xxxx sugar1 then with a palette knife spread it even and sprinkle ,,xxxx sugar over the top2 let stand four or five hours1 then cut in squares size of all marshmallows2 in cutting don't draw the knife1 but press down and cut2 have iron bars on slab before pouring batch4 ,after you make the above you will never begrudge the money paid me for this book4 ,,almond ,,caramels4 ,roast #e pounds large almonds and set them to one side2 then stick into the end of each one the point of a good1 sharp toothpick2 the round ,chinese toothpicks are the best2 when this is done cook a small batch of caramel2 when done1 set the kettle off on a barrel and dip each one of the roast almonds in it1 then stick the end of the toothpick in the hole of a fine sieve that must be turned upside down near your work2 continue this until all is finished1 and when the caramel gets cold pull out the toothpick and you will find it ready for use and a piece of goods fine enough for the best retail stores4 ,don't let toothpick run through sieve2 place it in sieve on an angle so that the caramel won't touch anything2 then it is impossible to tell how they were dipped4 ,in making a nice batch of ,peanut ,bar1 it is best to blanch or husk the peanuts4 ,my way of doing this is to cook a batch of peanuts as for ,salted ,peanuts1 but omit the salt2 when cold pour them in a sieve and with the hands rub them until the husks are loosened1 then blow them all off2 put on a batch as for ,peanut ,bar1 only omit the peanuts1 and when the batch is about #bhj or #bij set it off on a barrel and stir in the nuts2 then pour on the slab1 flatten out nicely between iron bars2 when cold cut in bars to suit4 ,,blanched ,,almond ,,bar4 ,proceed as with ,almond ,bar ,no4 #a1 only pour in blanched almonds instead of almonds with husks on1 as it adds to the beauty of the goods and they sell better4 ,,almond ,,cocoanut ,,cream4 ,first blanch #b pounds almonds and split them2 now put in kettle #h pounds sugar1 #a pound glucose1 #b pints water4 ,cook to #bdd2 pour on the damp slab2 let batch remain until cold1 then grate two cocoanuts and lay on the batch1 and with a paddle cream them as you would other fondant2 when done place all in a kettle1 warm it over steam1 and when quite thin add vanilla extract and pour on slab between iron bars2 when cold cut oblong shape with a lozenge cutter and dip them as other bon bons1 and place half an almond on each4 ,,violet ,,cream ,,wafers4 ,place in bon bon kettle #c or #d pounds of ,no4 #a bon bon cream2 melt it as for patties1 not too hot2 color violet and flavor with floral extract of violet1 then pour all in a funnel and drop on wax paper1 size of a quarter2 when dry turn them over and dry the bottom1 and they are ready for the store4 ,,soft-,,chewing ,,chocolate ,,butter-,,scotch4 ,place in kettle #g pounds dark brown sugar1 #c pounds glucose1 pound butter1 #b ounces nucoa butter1 #b ounces cocoa butter1 ,water to dissolve same4 ,cook and stir to a good1 hard ball1 not to a crack1 but to a hard ball only2 then set off and add pound of dark1 bitter chocolate and stir until well melted2 then pour on slab between iron bars2 when cold cut in pieces one by three inches and wrap in wax paper4 ,these goods will not stick if not wrapped1 but it is customary to always wrap butter-scotch4 ,,orange ,,cherry ,,bon ,,bons4 ,grate the rinds of two oranges2 now get #d pounds fondant and place it on the table or slab1 and with ,,xxxx sugar knead it to a good1 stiff cream1 so that you can roll it out in little balls the size of a marble2 then when all is rolled out put #c or #d pounds ,no4 #a fondant in bon bon kettle and color it a delicate orange1 and flavor very little with one drop of oil of orange2 then add the rinds of the two oranges2 melt the cream as for bon bon dipping1 and dip the cream balls2 place on top of each one-half of a ,french cherry4 ,,cocoanut ,,dates4 ,split #e pounds dates and remove the seeds2 then get #e pounds fondant and knead into it #a pound of fresh grated cocoanut and roll out in small pieces enough to fill the date1 and close it up2 now melt #d pounds of bon bon cream in bon bon kettle and dip each date1 and when cold cut in two in the center1 and in each piece place in the cream end a small almond4 ,don't crystalize these goods1 as they can be made fresh often and sell better4 ,,nut ,,butter ,,crisp4 ,place in kettle #g pounds sugar1 #c pounds glucose1 ,water to dissolve same4 ,cook to #cjj2 then add #a pint of dark molasses and pound butter2 stir good to #cbj2 then set off and add quickly #f pounds chopped almonds1 and pour on slab between iron bars2 mark with caramel cutter2 when cold break apart in pieces to fit pans and break up where they are marked as you sell them4 ,,rock ,,taffy4 ,make half batch of ,sponge ,taffy1 as per recipe given1 and roll it in one mass2 set it to one side2 now cook a full batch of ,lemon ,taffy to #bgj2 pour on slab1 then prepare it for the hook2 pull good1 then flatten it out on the slab and lay the ,sponge ,taffy in the center and wrap it with pulled batch2 now place the batch before table furnace and flatten it out2 pull out in strips two inches wide1 and have your helper cut them four inches in length4 ,,daisy ,,chocolates4 ,cook #g pounds sugar1 #a pound glucose1 ,water to dissolve same1 to #bdd4 ,while cooking add #b pounds fine powdered cocoanut and then pour on dampened slab2 then pour a few drops of violet color2 also flavor with extract of violet2 when cold1 cut2 cream it in the usual way1 then prepare it as other cream and run it in starch prints in oblong shape1 and dip in chocolate4 ,,turkish ,,cream4 ,first dissolve #b ounces albumen in #a pint hot water2 now place in kettle #f pounds sugar1 #b pounds glucose1 #a quart water1 #b ounces nucoa butter4 ,cook to #bed2 pour on slab1 work with spatula until it begins to get cloudy2 then add the dissolved albumen1 #b pounds shelled almonds and #a ounce vanilla2 put in tin box4 ,let it set a few hours1 then cut in squares or slices4 ,,wafer ,,chocolates4 ,melt #e pounds of dipping cream in kettle2 set off on a barrel and stir in #c pounds ,heide's ,almond ,paste1 #a ounce ground bitter almonds1 #b pounds of cold dipping cream4 ,dust the slab thick with ,,xxxx sugar and pour the batch on it2 when cold flavor pistachio and work into it ,,xxxx sugar to a stiff dough2 roll it out the thickness of mint wafers1 and with lozenge cutter one inch round cut them out and let them set until they form a crust and are hard enough to handle2 now get your chocolate ready for dipping1 and as you pour the chocolate in the pan or upon the slab add a little finely chopped almond with it and mix it into the chocolate and then dip4 ,,turkish ,,cream ,,nougat4 ,place in kettle #ah pounds sugar1 #ab pounds glucose1 ,water to dissolve same4 ,cook to #bee2 set off on barrel and with paddle stir it until it becomes a good1 heavy cream2 now add the whites of #ah eggs well beaten1 and stir and beat until all is a good1 stiff1 heavy cream2 then add ,english walnuts1 pecans1 or almonds1 and pour in pan or tray lined with common manilla paper or wafer paper2 when cold cut in bars to suit4 ,you can make the above vanilla1 strawberry or chocolate flavors4 ,they are all nice and sell well4 ,,apricot ,,center4 ,take ten-pound can of apricots and run them through a colander or fine sieve1 then put all in a kettle and add #aj pounds sugar2 cook over a slow fire and stir until quite thick1 so that when you raise the paddle it won't run off1 but drop off in chunks2 then set kettle off on barrel and add #c ounces of dissolved gelatin and run the batch in starch in round1 flat molds2 let remain over night2 use this for dipping or crystalizing then4 ,when dipped in fondant and then cut in two1 they make a showy piece of goods4 ,,gum ,,drops4 ,this recipe is intended only for retail confectioners1 as large manufacturers of candies do not1 or would not1 attempt to use this formula in the manufacture of ,gum ,drops2 nevertheless1 it pays to make them4 ,soak #d pounds of gelatin in #c gallons of water a half hour2 now take #cj pounds sugar1 #h pounds glucose1 and add only #a pint of water1 and cook to #bdj2 then add the gelatin batch and flavor vanilla or strawberry2 stir only one minute1 and then set the kettle off on barrel2 let it stand a few minutes1 then skim off the top and run in starch or any style of molds you wish4 ,,cream ,,dates4 ,cut open #e pounds of dates1 remove the seeds1 then fill it with fondant2 form them in original shape and lay them in granulated sugar2 sift off the sugar and they are ready for use4 ,you can make them vanilla1 strawberry or chocolate by coloring and flavoring the fondant before filling the dates4 ,,cream ,,almond ,,dates4 ,proceed as with above1 only when you have placed the fondant in the date put a blanched almond in the fondant1 so it will show4 ,,woodland ,,cream ,,dates4 ,open #e pounds dates and remove the seeds1 then grind #b pounds hickory nuts or pecan meats and stuff the dates and close them1 then dip them in fondant2 use the smallest dates you can4 ,also dip the above goods in chocolate4 ,they are nice and sell well4 ,,cocoanut ,,balls1 ,,sanded4 ,place in kettle #c pounds glucose1 #a pound sugar4 ,stir and cook to #bdf2 set off on barrel1 and stir in all the short strip cocoanut it will stand1 then pour in all on the slab and pick up little pieces and form them in little balls the size of a marble and lay them in granulated sugar2 sift off the sugar and they are ready for the store4 ,these goods are also nice dipped in chocolate or fondant4 ,,ice ,,cream ,,centers ,,for ,,chocolates4 ,a ,delicious ,piece of ,goods4 ,make a batch of ,vanilla ,marshmallow ,no4 #a1 and when all beat up in your beater set one side1 then put #ej pounds fondant cream in a kettle and set it over another kettle half full of water2 set it over the furnace and stir and cook until the cream is melted and quite hot2 then add it to the marshmallow batch and stir good until all is well mixed2 then pour it in funnel and run it in starch any shape to suit4 ,you can color and flavor the above to suit your taste4 ,if the batch is too large for you1 divide or quarter it4 ,,pignolia ,,chocolates4 ,roast #b pounds of pignolia nuts and chop them up fine2 now get #e pounds dipping cream1 and with ,,xxxx sugar work into the cream the nuts and pound of ,heide's ,almond ,paste1 and flavor strong with vanilla extract2 work all into stiff paste and form them in shape and size of pecans2 now chop up #b or #c pounds of raw pignolia nuts and dip the creams in chocolate and then roll them in the chopped nuts4 ,,queen ,,chocolates4 ,cook a batch of ,maple ,fugies and grain them as per fugie recipe1 then pour them in one pile on the slab and add #c pounds fondant1 and with ,,xxxx sugar knead it all up to a stiff dough2 then with the hands roll out oblong pieces about twice the size of a pecan2 when done dip them in chocolate4 ,these goods are fine eating4 ,,pineapple ,,jelly ,,chocolates4 ,cook #h pounds sugar and water to dissolve same1 to #bed2 then add #b quart cans of grated pineapple and stir until it begins to thick and jellies on the side of the kettle2 then set off on barrel and add #c ounces of dissolved gelatin2 now line four taffy pans with heavy oil paper and pour into them the batch about half an inch in thickness to the pan2 dust the top with ,,xxxx sugar2 let set a day and a night then turn out and cut them the size of caramels and dip in chocolate4 ,,pipe ,,stem ,,bon ,,bons4 ,these goods are new and fine1 and are delicious eating4 ,get a #e-pound box of ,chase's ,pipe ,stem ,lozenges1 assorted flavors1 then roll some pieces of fondant around each piece2 when done dip them as you would all bon bons1 and when through cut in two in the center so as to let the lozenge be seen on each end4 ,,cleveland',s ,,choice4 ,make a batch of ,opera ,cream2 when done roll with the hands pieces about the size of a caramel1 only round1 and dip in chocolate4 ,don't make too many ahead in hot weather1 as they become rancid in about ten days4 ,,cherry ,,creams4 ,place in kettle #h pounds sugar1 #a pounds glucose1 ,water to dissolve same1 #a pint cream4 ,cook to #bch2 set off1 and color a delicate pink and flavor highly with wild cherry2 now add #a pound of ,french cherries finely chopped1 and with the paddle stir it against the sides of the kettle until it starts to grain2 as soon as you discover the least particle of grain pour it out on slab between iron bars1 the thickness of caramels2 when cold mark as caramels2 place in taffy pans and break apart as sold4 ,,apples ,,on ,a ,,stick4 ,this is a ,winner ,for ,children4 ,get any amount of small apples and stick in each one at the top1 where stem is1 a small wooden skewer1 such as butchers use to pin roasts with2 now cook a batch of molasses taffy to #bhj2 set off on barrel and dip the apple in so as to cover it completely2 let drip off and stand them on the slab until cold4 ,,peach ,,chocolates4 ,squeeze peaches through a sieve until you have gallon of the pulp1 then add to it #d pounds of sugar and #a pound of glucose1 a little water1 and #b ounces of dissolved gelatin2 place all in kettle and cook to #bdd2 set off on barrel and stir in #a pound of fresh grated cocoanut2 pour in taffy pans lined with manilla paper2 let remain over night1 turn out and tear off paper1 cut in small oblong pieces and dip in chocolate4 ,,pear ,,bon ,,bons4 ,squeeze through a sieve any amount of ripe pears2 place them in a measure1 and to each quart add #b pounds sugar and #a pound glucose2 add just a little water1 and cook to #bdd2 set kettle on barrel and run off quick as possible in starch prints1 small pattern1 and sift starch over them2 let remain ten or twelve hours1 then take out and dip in fondant ,no4 #a1 and flavor and color to suit4 ,,fig ,,glaces4 ,place in kettle #d pounds sugar1 #a pound glucose1 ,water to dissolve same4 ,cook to #cbj2 pour on slab2 when enough to handle place in front of your table furnace2 proceed same as in pulling out buttercups1 only in marking them use your caramel marker instead of a buttercup cutter and cut them just the length of two buttercups4 ,,klondike ,,nuggets4 ,melt about #e pounds sweet chocolate1 then mix in about #e pounds chopped nuts2 then drop them in small1 irregular lumps about the size of a walnut2 when dry wrap each one in gold foil 7which can be obtained of any of the supply houses advertised in this book74 ,these goods should sell at the rate of #fj cents per pound4 ,,maple ,,creams4 ,place in kettle #aj pounds maple sugar1 #c pounds glucose1 #a pound butter1 #d pounds powdered cocoanut1 ,water to dissolve batch4 ,cook to #bch2 and set off and with vanilla and add #a pounds ,no4 #a fondant2 stir it well until fondant is dissolved1 then pour in taffy pans lined with manilla paper2 let stand one day and turn out2 take paper off and cut in squares size of caramels1 and crystalize if you wish4 ,,maple ,,fig ,,bon ,,bons ,,or ,,chocolates4 ,place in kettle #c pounds sugar1 #b grated fresh cocoanuts1 #b pounds ground figs1 ,water to dissolve the batch4 ,cook to #bch2 set off on barrel and add #a pounds maple fondant2 stir until fondant dissolves1 then pour in pans lined with manilla paper2 let remain until it sets or gets hard2 turn out1 take off paper and cut as caramels and dip in ,no4 #a fondant1 or in chocolate4 ,,cocoanut ,,cakes4 ,this is strictly for the retail trade1 and ,i find this recipe better than the one where the batch is grained in the kettle4 ,place in kettle #b gallons of water and set it on the fire2 now put a dishpan over it and place in it #e pounds fondant and stir until all the fondant is well melted1 then add two fresh grated cocoanuts and stir good until well mixed1 then set kettle and all near the slab1 set a glass of water on slab1 and now dip a teaspoon in the water1 then dip out a teaspoonful of the mixture and with the thumb slide it off of the spoon on the dry slab and with the point of your spoon form it round4 ,you can flavor the above vanilla1 chocolate1 rose or strawberry4 ,,cream ,,chocolate ,,squares4 ,place in kettle #aj pounds sugar1 #a pounds glucose1 ,water to dissolve same4 ,cook to #bcf2 pour on dampened slab1 and pour over it #a pound dark1 melted chocolate2 let remain until cold1 then cream it in the usual way and put away in bucket or crock2 now melt the batch over the steam or very slow fire and add pound butter2 when batch is quite hot pour it in pans lined with oiled paper2 let remain until goods are cold1 then turn out1 take off the paper1 and cut the size of caramels2 place in pans and crystalize4 ,these goods are also nice dipped in chocolate4 ,a ,,cheap ,,and ,,good ,,cocoanut ,,jap4 ,place in a kettle #aj pounds glucose1 #b pounds sugar1 #a quart water4 ,cook to #bch2 set it off on barrel2 now take a large wooden bowl1 or if you have none use a small sized washtub1 and pour into it a pail of water1 then empty it out at once2 this is done just to make the tub damp2 now place in the tub about #bj pounds fine powdered cocoanut1 and as your helper pours over it a dipperful of the batch just cooked1 you stir it in good with a paddle2 continue this until you cannot possibly stir in another pound1 then pour it out on a slab and flatten it out the height of your bars with a rolling-pin2 let set one hour1 and cut to suit4 ,another way to finish this is to flatten out two-thirds of the batch1 then color the other third a light pink and flatten it out over half of the other batch then cut the third not covered and lay it over the red1 and when this is cut in slices it will leave the red center4 ,after cutting ,jap lay it in granulated sugar2 then sift or shake off the sugar and place in boxes or pans4 ,,cocoanut ,,love ,,squares4 ,vanilla4 ,place in kettle #d pounds sugar1 #a pound glucose1 ,water to dissolve same4 ,cook to #bdj2 then set the kettle on barrel2 now flavor vanilla and add #b pounds macaroon cocoanut and stir it until it starts to grain the batch1 then pour off quickly on the slab and with a palette knife spread it as thin as possible2 let remain ten minutes1 then mark and cut as caramels4 ,,cocoanut ,,love ,,squares4 ,strawberry4 ,proceed as with above1 only when the batch is cooked color pink and flavor strawberry1 then add cocoanut2 finish same as vanilla4 ,,cocoanut ,,love ,,squares4 ,chocolate4 ,proceed as with vanilla1 only add pound dark chocolate when batch is cooked1 and finish same as vanilla4 ,,almond ,,paste ,,dates4 ,open #e pounds of dates1 remove the seeds and lay the dates open flat ready for use2 now take #c pounds ,no4 #a dipping cream1 #b pounds almond paste1 #a pound ,english walnut pieces1 and knead it to stiff paste by using ,,xxxx sugar2 pick up little pieces of this paste and lay in each date and close the date so as the cream can be seen on one side2 throw them in granulated sugar2 sift off the sugar1 and they are ready for the store4 ,the above dates can also be dipped in ,no4 #a fondant and then cut in two pieces1 or dipped in chocolate and left whole2 they eat well either way4 ,,burnt ,,sugar ,,or ,,caramel ,,color4 ,take any old saucepan and place in it #b pounds sugar2 now place it over the fire1 and when it starts to dissolve and smoke stir it with a spoon or stick until all is a mass of black1 melted and burnt sugar2 set it on the table and add and stir in a little water2 don't get it too thin2 and when cold pour in bottle for use4 ,you can omit the water if you wish and thin it with glucose and form a paste2 but as you have very little use for it the water is good enough for retail shops4 ,,pignolia ,,chocolates ,,or ,,bon ,,bons4 ,proceed as with ,peach ,chocolates1 only use roasted pignolia nuts instead of cocoanut1 and cut in small squares and dip in fondant or chocolate4 ,,maple ,,fondant4 ,place in kettle #ae pounds maple sugar1 #b pounds glucose1 ,water to dissolve same4 ,cook to #bch2 pour on dampened slab4 ,when cold cream it in the usual way1 and use the cream for outside dipping or bon bons1 or to make maple patties or wafers4 ,,jim ,,crow ,,chocolates4 ,run in starch1 oblong shape1 #aj pounds fondant well flavored with vanilla2 then prepare #c pounds chocolate1 and when it is ready cut up fine #a pound of roasted almonds and stir them in the chocolate as you use it and dip the centers4 ,this makes a nice outside coating if the nuts are chopped fine4 ,,roast ,,almond ,,chocolates4 ,chop very coarse #e pounds of roasted almonds1 and dip them in chocolate1 by mixing all the nuts you can possibly stir in the chocolate1 and then with the fingers pick out a little at a time and place on wax paper in size and shape of a pecan nut4 ,,to ,,cook ,,sugar ,,for ,,crystalizing4 ,this all depends on how heavy a crystal you wish2 and as there are no two candy makers who work alike it will lay with you whether you like a light crystal or a heavy one4 ,place any amount of sugar you wish in kettle1 and add plenty of water to dissolve it2 see that sides of kettle are clean1 and cook by a syrup gauge to #cc for light1 #cd or #ce for heavy crystal4 ,let crystal remain in the same kettle it is cooked in2 don't disturb it until you wish to pour it over the goods you wish to crystalize1 which is cooked1 before it is ready to use4 ,experience alone will teach you on this point2 nevertheless1 if you follow the above advice you will be able to crystalize goods in a respectable manner4 ,,uncooked ,,marshmallows4 #cj pounds sugar1 #ae pounds glucose1 #a gallons water1 #b pounds gelatin4 ,first dissolve the gelatin in #a gallons water2 put it and glucose in kettle1 then add the sugar1 then the water1 then flavor vanilla1 and beat the whole lot good and stiff with marshmallow beater2 when done finish as other marshmallows on slab1 with ,,xxxx sugar on top and bottom4 ,,another ,,good1 ,,reliable ,,marshmallow ,,recipe4 ,first dissolve #c pounds gelatin in #b gallons of warm water2 set one side2 now put in the kettle #dj pounds sugar1 #bj pounds glucose4 ,add the gelatin water2 strain first2 stir and cook to a good1 firm ball1 say #bdh2 set off on barrel1 after you have beaten it up good and stiff2 now place it in your marshmallow beater and beat until it gets very stiff1 then flavor and pour in rubber bag and drop on manilla paper in round cake shape1 or lady finger shape1 or any shape to suit your taste2 let stand until they set good1 then turn the paper over and dampen it with a damp cloth or sponge2 peel off the paper4 ,you can1 if you wish1 immediately after these goods are dropped1 sprinkle on them small nuts or small raisins1 or in fact anything you think nice4 ,no4 #a4 ,,cocoanut ,,cream ,,rolls4 ,vanilla4 ,take #e pounds fondant and work in all the fine1 fresh grated cocoanut it will stand1 then flavor it strong with vanilla and form into rolls about one inch thick and four inches long2 when done dip in chocolate and roll in long strip cocoanut2 when dry cut in two on an angle4 ,these goods look well and sell well4 ,,rose ,,tablets4 ,place in kettle #f pounds sugar1 #a pound glucose1 ,water to dissolve same4 ,cook to #bij or #cjj2 pour on slab2 when cold fold it up and cut off one-third of it and color it a deep red2 now add to the other two-thirds nearly #a ounce of tartaric acid1 a few drops of oil of lemon2 flavor highly with rose1 knead it well and pull on hook nice and white2 form it in a round piece1 then flatten out the red piece and wrap it around the white and run it through tablet rollers or in drops4 ,,coffee ,,drops4 ,place in kettle #h pounds sugar1 #b pounds glucose1 #a pint cream1 #a quart water4 ,cook to #bej2 set off on barrel and color dark with burnt sugar1 then flavor strong with extract of coffee and pour on slab2 when cool knead it good and form it in shape and run it through a lemon drop roller1 and then pour them in ,,xxxx sugar and sift off the sugar and place them in pans for the store4 ,,sugared ,,pop ,,corn4 ,white4 ,pop a lot of corn and set it one side2 now put about #e pounds of sugar in the kettle1 with water to dissolve same1 and cook to #bch2 then set off and pour in all the corn you can stir without spilling out any with the paddle2 stir all good1 and while doing so have your helper sprinkle over it #a pound more of dry sugar1 and this will make more of a crystal on the corn2 stir until it is well grained4 ,,sugar ,,pop ,,corn4 ,red4 ,proceed as with above1 only after the batch is off color it a light red before you add the corn4 ,no4 #a4 ,,chocolate ,,nougat ,,cup ,,cakes4 ,make a batch of ,french ,nougat ,no4 #a1 and instead of pouring it in boxes1 pour it on the slab in one pile2 now1 with the hands take out pieces and roll them in balls1 then flatten them out until they are the size of the bottom of a teacup and about the size of a biscuit1 then coat them in chocolate and lay them in a box filled with ground almonds and cover them all up2 cut1 when dry1 in four pieces4 ,these goods eat and look well and are new4 ,no4 #b4 ,,cocoanut ,,nougat ,,cup ,,cakes4 ,proceed as with ,no4 #a1 only when you have dipped them in chocolate roll them in strip cocoanut2 when cold cut as ,no4 #a2 you can color the nougat to suit4 ,these goods show fine and sell well4 ,,pop ,,corn ,,flake4 ,place in kettle #d pounds light yellow sugar1 pound glucose1 #a pint molasses4 ,cook to #bij2 take off the fire and let set about half a minute1 then stir into the batch about half a tablespoonful of soda and whatever amount of fresh pop corn you wish2 then pour on well greased slab1 and cut into large sheets4 ,,butter ,,cream4 ,place in kettle #af pounds sugar1 #aj pounds glucose1 #d pounds caramel paste1 ,water to dissolve1 #a pound butter4 ,cook to #bdj2 set off fire and stir in #aj pounds fondant2 stir until fondant is all melted1 then run them in starch any shape you wish to2 the smaller the mold the better4 ,,crystalized ,,almonds4 ,blanch #e pounds ,jordan almonds1 set them one side until perfectly dry1 then place them in a deep pan and crystalize them2 cook this crystal to #ce4 ,,crystalized ,,raisins4 ,for ,topping ,off ,nice ,boxes of ,candy4 ,open raisins and take the seeds out1 and in their place stuff fondant2 leave them on the stems2 when you have prepared the amount you wish1 place them in deep pans and crystalize them4 ,these goods are original and look fine4 ,cook this crystal to #ce4 ,in dipping ,french cherries in chocolate1 it is policy to dip them in fondant first1 as then after they are dipped in chocolate the acid won't eat through and cause the chocolate to become sticky4 ,,maple ,,nougat4 ,place in kettle #f pounds maple sugar1 #d pounds glucose1 ,water to dissolve same4 ,cook to #bej2 set off on barrel1 and then beat the whites of #af eggs2 when done add them to the batch and stir and beat until the mass is good and thick and hard to stir2 then add #d pounds of almonds or pecans1 stir them all through1 and with an iron spoon dip out the batch and place it in a box lined with wafer sheets and place a wafer sheet on top after batch is poured4 ,,chocolate ,,butter-,,scotch4 ,place in kettle #aj pounds dark brown sugar1 #e pounds glucose1 ,water to dissolve same4 ,now place it on the fire and add #b ounces cocoa butter1 #b ounces nucoa butter1 pound dark chocolate1 #a pound butter4 ,stir and cook to a hard ball1 not a crack2 then pour on slab1 between iron bars2 when cold1 cut and wrap in wax paper4 ,,maple ,,butter-,,scotch4 ,proceed as with ,chocolate ,butter-,scotch1 only use maple sugar instead and omit the chocolate2 finish as the above4 ,,molasses ,,peppermint ,,chips4 ,place in kettle #a gallon dark molasses1 pound butter1 #b pounds sugar4 ,cook to #bgj2 stir all the time while cooking2 pour on slab1 fold up edges and form in shape to pull on hook2 while pulling flavor with oil of peppermint2 pull until the batch has a golden color2 twist out the air and form it in a flat piece1 in front of table furnace1 and pull out as ,boston chips4 ,,orange ,,cocoanut ,,cream4 ,cook #g pounds sugar1 pound glucose1 ,water to dissolve same to #bdf4 ,pour off on a dampened slab1 then pour over it the gratings of one cocoanut1 also the grated rinds of two oranges1 and flavor with a little oil of orange2 when cold cream it in the usual way2 let it stand for one hour1 then place all in a kettle and melt it over another kettle with hot water in1 so as the steam will melt it slowly2 stir all the time and color it orange2 when melted pour it in taffy pans lined with manilla paper2 when cold cut in bars to sell at five cents each1 and wrap in wax paper tied with fancy string or ribbon4 ,,rose ,,cocoanut ,,cream4 ,proceed as with orange1 only flavor with oil of rose and color pink2 finish same as orange4 ,,marshmallow ,,pecan ,,chocolates4 ,cut any amount of marshmallows in two with a pair of shears1 then place a pecan half on the side just cut1 so as it will stick2 when ready dip in chocolate4 ,you can also dip the above in fondant2 they are nice eating4 ,you can also use split almonds or ,english walnut halves1 instead of pecans2 they are all good4 ,,lemon ,,cocoanut ,,cream4 ,proceed as with rose1 only flavor with good extract of lemon and color yellow4 ,,cream ,,taffy4 ,place in kettle #aj pounds sugar1 #a pound glucose1 ,water to dissolve same4 ,cook to #bfj2 then add #a quart of cream2 stir and cook to #bgj2 pour on slab2 when cool enough pull on hook until it gets nice and spongy1 then flatten it out on table and pull it out in strips about three inches wide and cut in five-cent bars2 wrap in wax paper2 tie up each piece with baby ribbon4 ,this candy will grain soft and is delicious eating2 flavor while pulling1 rose1 vanilla or chocolate4 ,you can1 if you wish1 pull out the above in flat sticks one inch wide and six inches long1 and put them up in one-pound boxes1 assorted flavors and colors4 ,,fig ,,paste ,,chocolates4 ,take #b pounds of fig paste and #d pounds of fondant and knead them together good and stiff2 then form little balls out of them1 the size of a marble1 flatten them out with your finger as you lay them in chocolate4 ,this center is fine and a great deal better eating than anything run in starch4 ,you can also dip the above in ,no4 #a fondant4 ,,chocolate ,,almond ,,clusters4 ,roast #e pounds of almonds2 when cold get chocolate ready for dipping2 take #a pound of the almonds and place them in a taffy pan1 then pour over them chocolate enough to cover them1 and then pick up six or eight at a time and lay them in one heap on wax paper2 continue this until finished2 then when they are dry cut in two in the center4 ,the nuts will then show and they make a nice piece of goods to top off a box4 ,,violet ,,chocolates4 ,melt any amount of ,no4 #a fondant over a very slow fire and stir good2 when dissolved set it off on a barrel and color a delicate color of violet1 then flavor violet and add #b pounds glucose to every #aj pound of fondant you have melted2 stir in the glucose good1 and run in small oval starch prints2 when they are ready to dip1 dip them in dark chocolate and sprinkle on each a little crushed violet4 ,,maple ,,cream ,,walnuts4 ,dip ,english walnut halves in ,no4 #a fondant and have the fondant quite thin by heating a little more than you would for nice dipping2 then after you are done1 dip them in maple fondant4 ,this makes a nice combination and eats well4 ,if you use small walnut halves the above goods are also nice dipped in chocolate4 ,,pistachio ,,bon ,,bons4 ,melt #aj pounds ,no4 #a fondant in kettle over steam and add to it pound pistachio nuts1 chopped up very fine1 color a light green1 and flavor with pistachio1 then add #a pound glucose2 now run them in starch prints in small-sized shapes2 when they set and are ready to dip1 dip them in ,no4 #a fondant and place half a pistachio nut on top of each2 let the outside dipping cream remain white4 ,,filbert ,,bon ,,bons4 ,chop up #b pounds roasted filberts1 after the husks have been blown off2 knead them into ,no4 #a fondant with ,,xxxx sugar to a stiff paste4 ,then roll them out in balls the size of marbles1 dip in ,no4 #a fondant and place on top of each half a filbert2 flavor the dipping cream with vanilla4 ,the above are also nice dipped in chocolate4 ,,butternut ,,creams4 ,use black walnuts4 ,chop up fine #b pounds black walnut meats2 first see that there are no shells among them2 now melt in bon bon kettle #f pounds ,no4 #a fondant1 and when melted add the nuts2 stir1 and then with a teaspoon dish out teaspoonful at a time and with the thumb slide them off on the slab2 when done crystalize them4 ,you can also dip the above in chocolate instead of crystalizing them1 and they make a good1 rich center4 ,,ices ,,for ,,crystalizing4 ,take #ab pounds ,no4 #a fondant and cut it in three parts of #d pounds each2 now flavor one vanilla1 one strawberry and color pink2 the other knead in a little dark chocolate1 then work each piece into a stiff cream by adding ,,xxxx sugar2 now roll out each piece to about eighteen inches in length and set them together1 then roll them round2 cut up in four pieces so as to handle easily1 and roll them until you get a long strip which is about as thick1 or a little thicker1 than stick candy2 now cut them in small pieces and set them side by side on the bottom of a taffy pan2 let them remain until a crust forms1 so as to handle them1 then crystalize them in a syrup cooked to #cc4 ,you can also make the above each color separate and cut them in flat or square pieces1 or you can work chopped nuts in them1 or you can make a batch with bottom cream2 then have a layer of apricot jelly1 then a layer of cream on top4 ,these goods are nice for adding to mixed candy1 and if you have good taste you can make a dozen different patterns2 some round1 some square1 some diamond shape1 etc4 ,,spiced ,,dates4 ,cut open #e pounds dates and remove the seeds2 now take #c pounds of fondant and mix into it a five-cent package of ,new ,england mince meat2 knead it well to a stiff paste by adding ,,xxxx sugar2 now roll out in little pieces the size of a marble and fill each date1 and let the open end show the cream as in common cream dates1 then sand them in granulated sugar4 ,the above goods can also be dipped in fondant or chocolate1 and are a fine piece of goods4 ,in dipping bon bons1 you can sometimes use glycerine1 by pouring a little of it in the cream2 it has a tendency to keep the bon bons a little softer1 and they will not become hard and dry as soon as without the above4 ,,honey ,,nougat4 ,cook gallon of strained honey and #d pounds of ,,xxxx sugar to a hard ball1 over a slow fire1 then add and stir the whites of #ab eggs1 well beaten before adding them1 then cook to a thin crack and set off on barrel and add any amount of almonds to suit2 pour in box lined with wafer paper2 cover top also with wafer paper2 let remain until cold2 cut with a sharp knife4 ,,opera ,,cherry ,,bon ,,bons4 ,make a batch of ,opera ,cream1 and then roll out pieces size of a marble and press a ,french cherry into each piece2 dip them in ,no4 #a fondant and flavor the fondant a very little with wild cherry1 and color it a delicate pink4 ,,filbert ,,brittle4 ,cook #d pounds sugar1 #a pound glucose1 #a pint water1 to #bej2 then add a tablespoonful of butter and about the same of black strap molasses2 stir and cook to #bhi2 set off on a barrel2 pour into it #a pounds of ground filberts2 pour on the slab1 and with a palette knife spread it out as thin as you possibly can1 the thinner the better2 turn batch over1 and when cold break up and place in pans4 ,,brittle ,,candies4 ,this class of candies are leading the bar goods1 as they are more delicate and are not so hard on the teeth1 and by making black walnut1 ,brazil nut1 hickory nut1 pecan and almond brittle the same as you would filbert brittle1 you will find a ready sale for them1 if made in small batches and fresh daily4 ,,buttercups4 #h pounds sugar1 #a pound glucose1 ,water to dissolve same4 ,cook to #cbj2 pour on slab2 when cold enough pull on hook and flavor to suit2 twist the air out and flatten it out on the spinning table1 and place the center in it and close the ends1 form it in a round piece as for stick candy and pull it out as stick and cut with buttercup cutter1 or run caramel cutter over it4 ,while you are working on the above batch have your helper get the center ready1 so as when you take it from hook it is ready for you2 make the center of warm ,no4 #a fondant1 by placing the fondant in front of table furnace and adding a little ,,xxxx sugar in it2 get it good and warm1 as a cold center will cause the outside to crack when pulling or cutting4 ,you can cook #b pounds of glucose just to a boil1 then set off on a barrel1 stir in ground nuts of any kind or ground figs to a stiff paste4 ,this is a good center and quickly made4 ,every candy maker has his own way of making centers for buttercups1 but ,i find the above good enough1 as they sell as good as any ,i know of4 ,in fact1 buttercups and ,boston chips are back numbers and out of date in most parts of the country4 ,in making buttercups practice alone will teach you1 as there are so many kinds of centers1 and outside wrappers1 some with stripes1 some plain white2 also others colored pink1 violet1 green2 some with outside not pulled1 but clear2 so you will find out that experience alone will teach you to make a nice line of the above goods4 ,,cinnamon ,,bon ,,bons4 ,take #d pounds of ,no4 #a fondant and knead into it teaspoonful of ground cinnamon1 then pick up little pieces and roll them out the size of marbles2 when done dip them in ,no4 #a fondant and have helper sprinkle on each bon bon just a little cinnamon as you dip them4 ,,ginger ,,drops4 ,place in kettle #h pounds sugar1 #b pounds glucose1 ,water to dissolve same4 ,cook to #bcj2 pour on slab2 pour on batch ounce of tartaric acid and ounce of extract of ginger2 knead the batch good till all is well worked in1 then form it in shape and run through small lemon drop rollers4 ,in running cream in starch prints for bon bons or chocolates1 you will find by adding a few drops of acetic acid to the cream just before filling the impressions that it will have a tendency to make the centers softer4 ,,maple ,,walnut ,,chocolates4 ,dip any amount of ,english walnut halves in maple fondant1 then dip them in chocolate4 ,this is a good combination and sells well4 ,,nut ,,squares4 ,using almonds1 pecans1 filberts1 ,english walnuts and ,brazil nuts as per this recipe3 ,place in kettle #e pounds sugar1 #a pound glucose1 ,water to dissolve same4 ,cook to #bgj2 add tablespoonful of butter and #b pounds of either of the above nuts1 chopped coarse2 stir and cook to #bij2 pour on slab between iron bars and mark with caramel cutter2 when cold break them up and place in long nickel pans4 ,,chocolate ,,butter ,,snaps4 ,make a batch of butter-scotch as per recipe given1 only omit the lemon extract1 and cook the batch to #bhj2 then pour it on slab and knead it well2 place it in front of table furnace and flatten it out1 and pull in inch strips length of table1 and have helper run the caramel cutter over it2 when cold break apart and dip in dark chocolate4 ,,cocoa ,,maple ,,cream4 ,place in kettle #e pounds maple sugar1 #a pound light brown sugar1 #b pounds glucose1 ,water to dissolve same4 ,cook to #bdh2 set off and add #d fresh grated cocoanuts1 #a ounce cocoa butter1 #a pound maple fondant4 ,stir all until fondant is well melted1 and the batch looks thick and creamy1 then pour on slab between bars2 when cold1 mark with caramel cutter and break or cut as caramels4 ,the above are nice dipped in fondant or chocolate4 ,,brazil ,,creams4 ,select small ,brazil nuts1 and dip them in ,no4 #a fondant2 flavor vanilla4 ,these goods eat well and are easily made4 ,dip some in fondant and color the fondant a light pink and flavor strawberry4 ,,maple ,,cocoa ,,chocolates4 ,place in kettle #c pounds maple sugar1 #d pounds glucose1 #a pint water4 ,cook to #bcj2 then pour in #g pounds of fine grated cocoanut and stir and cook to a good soft ball2 pour on slab in one pile1 and form little balls out of it about the size of marbles2 when cold dip them in chocolate4 ,you can also dip the above in maple fondant2 they are nice eating and sell well4 ,by making batch of nougat1 such as maple nougat1 using dark brown sugar1 you will find you will have a fine piece of goods1 and one hard to imitate by others1 as the above sugar gives it a rich and peculiar flavor4 ,,stick ,,candy4 #aj pounds sugar1 #b pounds glucose1 ,water to dissolve same4 ,cook to #caj2 pour on slab2 fold up at once1 and cut off about #a pound and color it a dark red2 set it where it will keep warm2 now pull the large piece good and white1 and flavor peppermint while pulling2 twist air out and then flatten it out on the spinning table and form it in a square piece2 now roll out the red piece and cut it into four pieces1 flatten one of them wide1 and place it on the white batch the length of it1 then place the other three pieces on as the first1 in different places1 and then form the whole batch round2 then take one end of it and raise it up and pull up till you get it in shape of a long-necked bottle1 then lay batch down and pull out in stick size the length of the table2 have your helper twist one end while you help him on the other2 when done1 keep rolling the sticks until cold1 or they will flatten on one side2 cut with shears or stick candy chopper4 ,,lemon ,,stick4 ,cook batch as for peppermint1 only color the one pound yellow and pull it on hook1 and knead into the main piece #a ounces of tartaric acid1 and leave it clear2 form it as for peppermint and top off with lemon stripes1 and finish as the peppermint batch4 ,in making stick candy canes1 cut off the lengths you want on an angle1 and see that one end is a little smaller than the other2 have helper roll them until he sees they are getting cold1 if he bends them too soon the canes look flat and it affects the sale of them4 ,,horehound ,,stick4 ,proceed as for horehound squares1 only run the caramel cutter over the batch one way1 then with a large batch knife mark the lengths by pressing with the knife2 when cold take hold at the end1 and they break much easier4 ,,lemon ,,cuts4 ,place in kettle #d pounds sugar1 #d pounds glucose1 #c pounds butter4 ,cook to #beb2 pour on slab1 and add the grated rinds of #h lemons and #aj drops acetic acid2 roll in bunch2 let stand in front of table furnace4 ,now place in kettle #h pounds sugar1 #a quart water1 #a teaspoonful cream of tartar4 ,cook to #ccj2 pour on slab2 when cool color light yellow and pull on hook2 now wrap this around the first batch and pull out the same as buttercups1 cutting them with your buttercup cutter4 ,this is a very fine eating piece1 and you will find after your first batch it is a trade winner4 ,,cream ,,nut ,,squares4 ,place in kettle #e pounds sugar1 #a pound glucose4 ,cook to #bcf2 then set off of fire and add #e pounds dipping fondant4 ,when thoroughly dissolved stir in #b pounds hickory nut meats2 flavor with vanilla2 pour in box or tray lined with wafer paper4 ,when cold cut in squares and crystalize them4 ,these goods can be made in strawberry1 chocolate or pistachio1 using any kind of nut meats1 and coloring pink1 chocolate and green4 ,,chocolate ,,strings4 ,first melt #a pound sweet chocolate2 then stir in ,,xxxx sugar until stiff2 now place in kettle #e pounds sugar1 teaspoonful cream of tartar4 ,cook to #ccj2 pour on slab2 color any color desired4 ,when cool pull on hook1 then use as wrapper to first batch and pull out like buttercups1 only about half the size of lead pencil4 ,cut with caramel cutter4 ,,apricot ,,bon ,,bons4 ,run #e pounds apricot through a fine sieve1 add #e pounds granulated sugar and #a pound glucose2 cook to a jelly 7try in cold water to find out when it has jellied72 then add a few drops of bitter almond and run in starch2 let stand until next day1 then dip in fondant or chocolate2 or1 you can crystalize them4 ,,degrees ,,of ,,cooking4 ,the trade uses different terms for the degrees of cooking4 ,i give the following3 ,on the ,syrup ,gauge4 ,light crystal #cc ,heavy crystal #cd ,on the ,thermometer4 ,crystal syrup #bbj ,soft ball #bch ,medium ball #bdj ,stiff ball #bdd ,hard ball #bej ,light crack #bfd ,medium crack #bgb ,hard crack #bij ,extra hard crack #ccj ,caramel #cfj ,,cocoanut ,,tea ,,biscuits4 ,place in kettle #d pounds sugar1 #d pounds glucose1 ,enough water to dissolve4 ,now add #aj fresh grated cocoanuts2 stir constantly until cooked to medium ball1 or #bdj2 pour on slab2 spread out and roll with rolling-pin2 cut out with biscuit cutter1 place in hot oven on double baking tins until top is brown4 ,,lozenges4 ,lozenges can be made in the following flavors by simply changing color and flavor3 ,peppermint1 ,wintergreen1 ,musk1 ,clove1 ,cinnamon1 ,sassafras4 ,first place #f ounces of well cleaned gum tragacanth in a porcelain bowl1 with #d pints of water and #a ounces of gelatin4 ,let this soak half a day2 add #b pounds glucose2 mix thoroughly1 then force it through a fine cloth onto your marble2 add ,,xxxx sugar well sifted and work into a good stiff dough1 then roll out with rolling-pin and cut out with regular lozenge cutter2 then sprinkle a little starch on them1 afterwards blowing it off with bellows4 ,,cream ,,pecan ,,bar4 ,place in kettle #e pounds granulated sugar1 #a pounds glucose1 #a pint water1 #a ounce ,jap gelatin1 soaked for #d hours in cold water4 ,cook to #bcf2 set off of the fire and stir in #d pounds of dipping cream1 then add #b pounds of pecan halves2 pour on your cream slab between iron bars and when cold cut in #e and #aj cents bars4 ,,cream ,,walnut ,,bar4 ,proceed as with ,cream ,pecan ,bar1 only1 use ,black ,walnuts instead of ,pecans4 ,,rainbow ,,bar4 ,proceed as with ,pecan ,bar1 only after you add the dipping cream divide your batch into #c parts1 color one a pink1 the other chocolate by using a little bitter chocolate2 let the other remain white1 flavor as follows3 ,white1 vanilla2 pink strawberry or raspberry1 the chocolate a small amount of vanilla2 now pour the pink on your slab then the white on top of the pink2 the chocolate on top of that1 let it get cold and then cut in bars4 ,,pecan ,,kisses4 ,take #e pounds of fondant2 place in kettle over steam bath1 melt1 then take off of fire and stir in #a pounds shelled pecans1 now drop them on wax paper1 same as cocoanut kisses4 ,,english ,,walnut ,,kisses4 ,same as above1 only1 use ,english walnuts instead of pecans4 ,,how ,,to ,,sell ,,cream ,,nut ,,kisses4 ,place a large bowl of the ,kisses in the center of your window1 if you haven't a bowl cut an old barrel in half2 fill full of paper2 now cover with cloth or crepe paper and put your nut kisses in this4 ,now use a lot of half-pound candy boxes to complete your display1 filling a few of them and leaving them open4 ,put the following sign on them3 8,pecan ,nut ,kisses--,a ,pure ,confection1 ,home ,made4 #ae cents box40 ,these goods can be made with pecans1 peanuts1 ,english walnuts1 black walnuts1 almonds or filberts4 ,when making filbert break the nut up4 ,,puffed ,,rice ,,cakes4 ,place in your kettle #d pounds sugar1 pint ,n4 ,o4 molasses1 #a pint cream1 #a pint milk1 #a pound glucose1 pound butter4 ,cook to #bhj2 now stir in a few drops of oil of lemon and all the puffed rice you can1 pour on greased slab and flatten out and cut in #e-;cent cakes4 ,,strawberry ,,fruit ,,caramels4 ,place in your kettle #d pounds granulated sugar1 #b pounds glucose1 #d ounces nucoa butter1 gallon rich cream1 #b quarts canned strawberries4 ,stir and cook over a slow fire to a soft ball1 or #bch2 then add #a quart cream1 then cook to a firm ball1 or #bdb2 now add another quart of cream and stir until you get cooked to a good1 hard ball2 pour on the slab between iron bars4 ,when cold mark and cut4 ,the strawberries not to be put in until the second quart of cream is added4 ,,pine ,,apple ,,caramels4 ,proceed the same as ,strawberry ,caramels1 only use the same amount of grated pineapple instead of strawberry4 ,,about ,,fruit ,,caramels4 ,this is an exceptional fine eating confection and should not retail for less than #ej cents per pound4 ,they can be made in the following flavors3 ,strawberry1 pineapple1 orange1 peach1 raspberry1 plum and apricot4 ,,fig ,,caramels4 ,proceed as with ,vanilla ,caramels1 only when you add the first quart of cream1 add to your batch #b pounds of figs that have been steamed and cut into small pieces2 then continue as with ,vanilla ,caramels4 ,,milk ,,taffy ,,chews4 ,place in your kettle #d pounds granulated sugar1 #a pint water1 #b pounds glucose1 #a quart cream4 ,cook to #bdd2 pour out on greased slab2 let get partly cold then pull on hook1 flavor with vanilla1 then pull in long1 round roll in front of your table furnace2 cut in small pieces with your shears and wrap in wax paper4 ,,washington ,,taffy4 ,place in your kettle #b pounds granulated sugar1 #b pounds glucose1 #b quarts ,n4 ,o4 molasses1 #b quarts sweet cream1 pound butter4 ,cook to a soft crack1 or #bfd2 after you have taken off of the fire flavor with either lemon or vanilla4 ,pour out thin on your slab4 ,when cool mark and wrap same as butter-scotch4 ,,egg ,,puffs4 ,whip one dozen egg whites stiff1 cook #d pounds of sugar to #bfd2 and stir slowly in eggs1 then add #b pounds of chopped nuts and finish same as the cocoanut kisses4 ,,maple ,,walnut ,,bar4 ,place in your kettle #h pounds of granulated sugar1 #a pound maple sugar1 gallon sweet cream1 #c pounds glucose4 ,cook to #bch4 ,set off the fire and stir constantly until it begins to thicken1 then add #c pounds of chopped ,english walnuts4 ,place in a wafer paper lined box and let stand #ab hours4 ,then cut in bars ready for the counter4 ,,marble ,,cream ,,bar4 ,place in your kettle #c pounds granulated sugar1 #a pound glucose1 #a quart sweet cream4 ,cook to #bch4 ,set off of the fire and stir constantly until thickened4 ,divide your batch and color with bitter chocolate2 now pour in a wafer paper lined box a little of each1 first the chocolate then the white so as to cause it to mix4 ,let it stand over night1 then cut in bars4 ,this makes a very pretty bar and looks like marble4 ,,peanut ,,butter ,,chocolates4 ,this is an exceptionally fine eating chocolate and a good seller4 ,take #a pound of peanut butter1 which can be obtained in any of the supply houses1 mix with #c pounds of fondant1 either cast in starch or ball by hand4 ,flavor with just a little vanilla to take away the rank taste of the peanut4 ,coat with sweet chocolate4 ,this is also a good center for a bon bon4 ,,fruit ,,centers ,,for ,,bon ,,bons4 7,cooked47 ,place #a can of grated pineapple in your kettle 7be sure the kettle is perfectly clean71 cook until all the juice is cooked out of it2 then pour on some ,,xxxx sugar on your slab1 when cold add more sugar and work up1 then ball by hand to suit4 ,these centers can be made from strawberries1 cherries1 raspberries1 plums1 and apricots4 ,,apricot ,,jelly ,,cordials4 ,cook #e pounds granulated sugar to #cje2 stir in carefully1 #a pound of strained apricot pulp1 now run them in your starch prints1 let them stand over night1 then they are ready for dipping1 either in chocolate or cream4 ,,centers ,,for ,,milk ,,chocolates4 ,place in your kettle #bj pounds of granulated sugar1 #c pounds glucose1 #b quarts of cream4 ,cook to #bcf4 ,pour on your slab same as fondant4 ,before you begin to work it up add the whites of #f eggs well beaten1 then work same as the fondant4 ,then it is ready for casting in starch4 ,dip in milk chocolate coating4 ,this can be made in any flavor by adding the fruits or nuts when you cast4 ,,butter ,,cup ,,chews4 ,place in your kettle #d pounds granulated sugar1 #c pounds glucose1 #a pound butter1 #a quart of sweet cream4 ,cook to #bfd4 ,set off of the fire and add #b ounces of nucoa butter and #c sheets of gelatin that has been dissolved in a little warm water4 ,pour on the slab1 when cool pull on a hook4 ,color and flavor as desired4 ,pull them out in front of your table furnace and cut on your butter cup cutter4 ,,dipped ,,grapes4 ,for parties or receptions4 ,these are fine for immediate use but will not keep over #bd hours4 ,take some solid ,malaga grapes1 cut them close to the stem 7be sure not to break the skin of the grape71 dip them in fondant1 flavor and color to suit4 ,,dipped ,,orange ,,slices4 ,take some solid ,tangerine oranges1 break them up in sections1 be careful not to break the skin1 dip in plain dipping fondant so the orange color will show through4 ,this is a very handsome confection1 but like the grapes1 will not keep but a short time4 ,,hints ,,on ,,buying ,,supplies4 ,my experience has demonstrated that in nine cases out of ten it pays to buy the best of material for your candy factory1 your soda fountain or your ice cream4 ,in soliciting the advertisements of supply houses for this book1 ,i have only asked those whom ,i know and whose goods ,i have used4 ,you will find any material you get from them to be of the best quality4 ,,london ,,confectionery4 ,comment on ,this ,book4 ,rigby's ,reliable ,candy ,teacher4--,there is a considerable call amongst workers in this country for reliable recipe books in connection with the confectionery trade4 ,there is such a constant change taking place in the methods of manufacture1 and so rapid is the introduction of new lines and variations of old lines1 that it is a difficulty with a number of workers to keep up with them4 ,a number of these improvements and novelties come from ,america1 and whatever may be the opinions of manufacturers on the opposition which they may meet in business from ,american manufacturers1 there are no two opinions upon the alacrity with which the ,yankee notions are seized and adapted to the business in this country4 ,a number will therefore welcome the appearance of a practical and reliable guide on confectionery1 which has been published by ,mr4 ,w4 ,o4 ,rigby1 and which is known as 8,rigby's ,reliable ,candy ,teacher10 and contains over #ejj recipes for the manufacture of popular confections and summer drinks4 ,there is one thing always to be admired about the ,american works in connection with trade recipes2 they do not elaborate for the mere purpose of extending the book1 the directions are given in a plain and straightforward fashion1 and this work is no exception to the rule4 ,whilst ,mr4 ,rigby characterises his book as a 8humble little work10 he at the same time takes pains to state that it contains twenty years' experience in the leading cities of the ,united ,states1 an experience which he is prepared to place at the disposal of the readers4 ,he lays claim to having published in it the largest number of creditable recipes for making candy ever presented in a single work4 ,the first portion of the work is taken up with a few general hints in regard to the business4 ,then chocolates1 moulds1 fondants1 caramels1 opera creams1 taffy1 cocoanut goods1 ,french nougat1 and all kinds of novelties are treated4 ,the book is well printed in large type1 with paper covers4 ,soda ,formulas ,illustration ,,the ,,soda ,,fountain4 ,your soda fountain1 and everything attached to the fountain1 should be above suspicion as to cleanliness4 ,your counter top1 glasses1 crushed fruit jars1 spoons1 etc41 should be perfectly clean4 ,add a small amount of common soda or some of the well-known washing powders to a bucket of water and keep under your counter to wash your ice cream soda glasses in1 afterwards rinsing them4 ,don't hire a cheap boy to run your fountain2 a boy may be cheaper than a man1 but people have confidence in a man that a boy cannot inspire4 ,use all the ice possible2 it don't pay to skimp on ice4 ,every morning wash all your glasses and all of the fountain fixtures with good soapsuds4 ,always serve cream with all the syrups that you can2 never ask a customer if he wants cream2 give it to him whether he asks for it or not4 ,of course1 use some judgment2 don't serve cream with lemon ginger ale1 and such syrups4 ,always keep a gallon or half-gallon bottle of each kind of syrup in your reserve stock4 ,this should be labeled and kept in your cellar or some cool place4 ,fruit juices cost more than extracts1 but it pays to use them in your soda water4 ,use a fruit juice such as you will find advertised in the rear of this book and your customers will come again4 ,if a customer breaks a glass don't accept pay for it2 look pleasant2 it was an accident4 ,have stools in front of your fountain counter2 but you must be careful lest you have loafers4 ,it is a good idea to have two or three tables1 or as many more as is necessary1 to accommodate your trade1 and chairs for them1 to serve ice cream soda4 ,this is popular with ladies4 ,always serve a small glass of ice water with your ice cream soda4 ,if it is possible1 make your own ice cream2 then you avoid getting good ice cream one day and poor the next4 ,if you want something very fine for fountain trade1 use our formula ,no4 #a4 ,don't sell ice cream soda for five cents just because your competitor does2 give them something good and charge them ten cents2 you will find your customers will be willing to pay that if you give them good soda4 ,always keep a good line of crushed fruits2 do not use preserves4 ,get your crushed fruits from some good reliable house that makes this a business4 ,see advertisement in rear of book4 ,have your fountain clerk dressed in white coat and apron2 never allow him to wear soiled linen4 ,do not cover your fountain top to prevent it from getting dirty2 it takes but little time to wash it1 and it is too fine a fixture to hide by covering it up4 ,have your silver polished frequently2 it gives your fountain the appearance of cleanliness4 ,egg drinks can be made very popular and profitable by exercising care in their mixture4 ,be liberal in your soda advertising1 as it is the best paying part of your store during summer seasons1 if properly attended to4 ,the following recipes are figured on the basis of one gallon3 ,,vanilla ,,syrup4 #a gallon simple syrup1 #b ounces vanilla extract1 ounce soda foam1 ,caramel color4 ,,lemon ,,syrup4 #a gallon simple syrup1 #b ounces citric acid solution1 ounce soda foam1 #b ounces lemon extract4 ,,orange ,,syrup4 #a gallon simple syrup1 #a ounce citric acid solution4 #b ounces orange extract4 ,,coffee ,,syrup4 #a gallon simple syrup1 #c ounces coffee extract1 ounce soda foam1 ,caramel color to suit your own idea4 ,,raspberry ,,syrup4 #bh ounces raspberry stock1 #a ounce citric acid solution4 ,add simple syrup to fill gallon4 ,,orange ,,syrup4 #bh ounces orange stock1 #a ounce citric acid solution4 ,add simple syrup to fill gallon4 ,,blood ,,orange ,,syrup4 #g ounces raspberry stock1 #a ounces orange extract1 #a ounce citric acid solution4 ,fill balance of gallon with simple syrup4 ,,wild ,,cherry ,,syrup4 #a gallon simple syrup #a ounce citric acid solution1 #b ounces wild cherry extract1 ,carmine color4 ,,sherbet ,,syrup4 #a quart raspberry syrup1 #a quart pineapple syrup1 #a ounce orange extract1 #a ounce citric acid solution4 ,fill balance of gallon with simple syrup4 ,,sarsaparilla ,,syrup4 #a gallon simple syrup1 #b ounces sarsaparilla extract1 ounce citric acid solution1 ,caramel color4 ,,ginger ,,ale ,,syrup4 #a gallon simple syrup1 #a ounce citric acid solution1 #a ounce ginger ale extract1 ,caramel color4 ,,pineapple ,,syrup4 #bd ounces of pineapple stock1 ounce soda foam1 ounce citric acid solution4 ,fill gallon with simple syrup4 ,,strawberry ,,syrup4 #bd ounces strawberry stock1 ounce soda foam1 ounce citric acid solution1 ,carmine color4 ,add simple syrup to fill gallon4 ,,grape ,,syrup4 #bh ounces grape stock1 #a ounce citric acid solution4 ,fill up gallon with simple syrup4 ,,blackberry ,,syrup4 #bd ounces blackberry stock1 #a ounce citric acid solution1 ounce soda foam1 ,carmine color4 ,add syrup to fill gallon4 ,,chocolate ,,syrup4 ,boil #a quart simple syrup2 when this first comes to a boil add #h ounces of powdered cocoa2 keep stirring for ten minutes over a slow fire1 then take it from the fire add #c quarts of simple syrup and ounce of vanilla extract4 ,in making chocolate syrup be careful to get good cocoa4 ,it may cost you a little more1 but it gives you better results4 ,in the rear of this book you will find cocoas advertised that ,i have used and ,i know all of them are thoroughly reliable1 and you cannot make a mistake in using them4 ,,mead ,,syrup4 #c ounces extract of mead1 #a ounce soda foam1 ,caramel color4 ,fill balance of gallon with simple syrup4 ,,champagne ,,fizz4 #b quarts simple syrup1 #f ounces whisky or brandy1 #a ounces vanilla extract1 #a pint condensed milk4 ,use #a ounce of this to a glass4 ,,banana ,,syrup4 #b ounces banana extract1 ounce soda foam1 ounce citric acid solution4 ,fill balance of gallon with simple syrup4 ,,porteria ,,syrup4 #a pint port wine1 #a ounce citric acid solution1 ,caramel color4 ,add simple syrup to fill gallon4 ,,ambrosia ,,syrup4 #d pints raspberry syrup1 #d pints vanilla syrup1 ounce soda foam4 ,,mint ,,syrup4 ounce essence peppermint1 ounce soda foam1 ,color green4 ,fill balance of gallon with simple syrup4 ,,wintergreen ,,syrup4 ounce of essence of wintergreen1 ounce soda foam1 ,color delicate pink1 #a gallon simple syrup4 ,,pear ,,syrup4 #b ounces pear extract1 ounce soda foam1 ounce citric acid solution1 ,color yellow1 #a gallon simple syrup4 ,,apricot ,,syrup4 #b ounces apricot extract1 ounce soda foam1 ounce citric acid solution1 ,color orange1 #a gallon simple syrup4 ,,claret ,,syrup4 #a pints claret wine1 #a ounce citric acid solution1 #c quarts simple syrup4 ,,don',t ,,care ,,syrup4 #h ounces brandy1 #c quarts simple syrup1 ounce soda foam1 ounce citric acid solution4 ,,orgeat ,,syrup4 ounce essence almond1 ounce soda foam1 #a gallon simple syrup4 ,,eggnog4 #a ounce ,don't ,care syrup1 #a egg1 ,a little powdered sugar1 ,cracked ice1 ,a dash of ginger extract4 ,fill glass with milk2 shake2 sprinkle ground mace on top4 ,,egg ,,chocolate4 #b ounces chocolate syrup1 #a ounce cream1 #a egg1 ,cracked ice4 ,shake in shaker1 then fill glass with fine soda stream2 sprinkle ground mace on top4 ,,egg ,,phosphate4 #b ounces lemon syrup4 ,several dashes of phosphate1 ounce cherry syrup1 #a egg1 ,cracked ice4 ,shake in shaker2 fill with fine soda stream2 strain into soda glass1 and sprinkle ground nutmeg over top4 ,,orange ,,cider4 ,artificial4 #b gallons water1 #a gallon rock candy syrup1 #b ounces orange extract1 #b ounces citric acid solution4 ,color1 and add a few slices of orange4 ,this can be weakened by adding more water4 ,,egg ,,flip4 #a ounce vanilla syrup1 #b ounces cream1 #a egg1 ,dash of sherry4 ,shake in shaker with cracked ice2 fill shaker with fine soda stream2 strain into soda glass and sprinkle ground mace on top4 ,,egg ,,nectar4 #b ounces egg nectar syrup4 ,cracked ice4 ,shake in shaker2 fill with fine soda stream2 strain into soda glass2 sprinkle with ground mace4 ,,sherry ,,flip4 #a ounce ,don't ,care syrup1 #a ounce cream1 ,several dashes of sherry1 #a egg1 ,cracked ice4 ,shake in shaker1 then fill shaker with fine soda stream2 strain into soda glass2 sprinkle top with ground mace4 ,,cherry ,,phosphate4 ,use #b ounces of wild cherry syrup ,no4 #ae1 ,several dashes acid phosphate1 ,draw #h-ounce mineral glass full plain soda4 ,mix by throwing from one to the other4 ,,orange ,,phosphate4 ,use #b ounces orange syrup ,no4 #aa1 ,several dashes acid phosphate1 #h-ounce glass full plain soda4 ,mix4 ,,lemon ,,phosphate4 ,use #b ounces lemon syrup1 ,several dashes of phosphate1 #h-ounce mineral glass plain soda4 ,mix4 ,,vichy ,,phosphate4 ,draw mineral glass nearly full of vichy water4 ,add several dashes of acid phosphate4 ,stir with a spoon4 ,,raspberry ,,phosphate4 ,this makes a very fine phosphate1 and you can get quite a run on it if you advertise it4 ,it is especially adapted for hot weather4 #b ounces of raspberry syrup1 ,several dashes phosphate1 #h-ounce glass of plain soda4 ,mix4 ,pineapple1 strawberry1 peach1 grape and claret phosphates are all made as the above4 ,,claret ,,phosphate4 #a gallon claret phosphate4 #a gallon simple syrup4 ,use about #b ounces of this syrup to each glass1 with several dashes of phosphate2 serve in small1 thin glasses4 ,a much better way to serve this phosphate is in small1 thin wine glasses2 it gives it a much better appearance1 and leads people to believe it is finer than any other phosphate4 ,,egg ,,lemonade4 ,juice of one lemon1 ,powdered sugar1 #a egg1 ,cracked ice4 ,shake in shaker1 then fill shaker with fine soda stream2 strain into soda glass2 sprinkle top with ground nutmeg4 ,,egg ,,calisaya4 #a ounce lemon syrup1 #a teaspoonful elixir calisaya1 ,several dashes phosphate1 #a egg1 ,cracked ice4 ,shake in shaker1 then fill shaker with fine soda stream2 strain into soda glass2 sprinkle top with ground mace4 ,,ginger ,,fizz4 #a gallon simple syrup1 #b ounces ginger ale extract1 #a ounce lemon extract1 #a ounce of citric acid solution4 ,in using this syrup1 use two ounces to a glass2 draw same as ginger ale2 add a teaspoonful of powdered sugar4 ,,ginger ,,syrup4 ,this syrup can only be made by confectioners1 as the expense is too great to those who cannot use the ginger later for other purposes4 ,buy a half barrel or keg of ,canton ginger4 ,strain the syrup off of it and put in separate vessel and it is ready for use2 then fill your keg of ,canton ginger with simple syrup2 let stand until the other is used up1 or after standing two weeks it is ready for use again2 this can be repeated several times4 ,canton ginger may be procured of any of the supply houses advertised in this book4 ,,nectar ,,syrup4 #a quart strawberry syrup1 #a quart vanilla syrup1 #d ounces port wine1 ounce soda foam1 #b quarts simple syrup4 ,,root ,,beer ,,syrup4 #a gallon simple syrup1 #b ounces root beer extract1 ounce soda foam4 ,color with caramel color4 ,,cabinet ,,flip4 #a ounces ,royal ,cabinet syrup1 #a egg1 ,a few dashes port wine1 ,cracked ice4 ,shake in shaker1 then fill shaker with fine soda stream2 strain into soda glass2 sprinkle ground nutmeg on top4 ,,birch ,,beer4 #a gallon simple syrup1 #b ounces birch beer extract1 ounce soda foam4 ,color with caramel color4 ,,clove ,,syrup4 #a gallon simple syrup1 ounce essence clove1 ounce soda foam4 ,color pink4 ,,cinnamon ,,syrup4 #a gallon simple syrup1 #aj drops oil cassia1 ounce soda foam4 ,color delicate red4 ,,anise ,,syrup4 #a gallon simple syrup1 #h drops oil anise1 ounce soda foam4 ,no color4 ,,catawba ,,syrup4 #c quarts simple syrup1 #a pint ,catawba wine1 ounce citric acid solution1 ounce soda foam4 ,color red4 ,,red ,,color ,,for ,,syrup4 #a ounce ,no4 #dj carmine1 #a pint alcohol4 ,,soda ,,foam4 #h ounces soap bark chips4 ,place them in #a gallon of boiling water1 let stand for three hours1 then place #c ounces gum arabic in this2 let it stand for #dh hours2 strain through fine sieve1 and it is ready for use4 ,use about ounces of this foam to a gallon of syrup4 ,,simple ,,syrup4 #cj pounds granulated sugar1 #c gallons water4 ,bring this to a gentle boil over a slow fire2 let it stand until perfectly cold1 then strain through a piece of cheese cloth4 ,,extracts4 ,we give you a few formulas for the manufacture of extracts1 but we advise you to buy them of some reliable house that makes this a business4 ,see advertisement in rear of book3 #a4 ,extract of ,aniseed--,aniseed1 ground1 twelve ounces2 alcohol1 five pounds4 #b4 ,angelica--,angelica root1 twelve ounces2 alcohol1 five pounds4 #c4 ,basilicum--,leaves of basilicum1 three pounds2 alcohol1 five pounds4 #d4 ,bergamot--,bergamot rind1 one pound four ounces2 alcohol1 five pounds4 #e4 ,extract of ,calamus--,calamus root1 one pound2 alcohol1 five pounds4 #f4 ,lemon ,extract--,the rind of sixty fresh lemons2 alcohol1 five pounds4 #g4 ,orange--,orange peelings1 fresh1 two pounds2 alcohol1 five pounds4 ,great care should be taken when peeling these fruits1 so as not to cut the inner white skin1 but only the yellow part1 because the white of both the lemon and the orange has a bitter taste and will1 when introduced into the extract1 spoil the fine flavoring quality of these fruits4 #h4 ,nutmeg--,ground nutmeg1 twelve ounces2 alcohol1 five pounds4 #i4 ,cloves--,whole cloves1 twelve ounces2 alcohol1 five pounds4 #aj4 ,extract of ,peppermint--,the fresh leaves of peppermint1 two pounds2 alcohol1 two pounds4 #aa4 ,roses--,one pound of fresh salted leaves of roses2 alcohol1 five pounds4 #ab4 ,sage--,fresh leaves of sage1 three pounds2 alcohol1 five pounds4 #ac4 ,celery ,extract--,celery seeds1 mashed1 three ounces2 alcohol1 five pounds4 #ad4 ,coffee ,extract--,good coffee roasted and ground into a coarse powder1 two pounds2 alcohol1 five pound4 #ae4 ,caraway--,caraway seeds1 one pound2 alcohol1 five pounds4 #af4 ,cacao--,one pound of ground cacao1 previously freed from grease2 alcohol1 five pounds4 #ag4 ,tonka ,beans--,tonka beans1 pounded1 one pound2 alcohol1 five pounds4 #ah4 ,vanilla--,vanilla beans1 cut into small pieces1 eight ounces2 alcohol1 five pounds4 #ai4 ,violet ,extract--,orris root1 powdered1 one pound2 alcohol1 five pounds4 #bj4 ,cinnamon--,ceylon cinnamon1 whole1 one pound2 alcohol1 five pounds4 #ba4 ,bitter ,almonds--,oil of bitter almonds1 six ounces2 alcohol1 five pounds4 ,,carbonated ,,waters4 ,my advice1 especially to the smaller dealers1 is to have some reliable bottling company make your carbonated waters2 but if you use a great deal of it1 and are situated so that you can carbonate your own waters1 use the carbonic acid gas cylinders4 ,one of the cylinders will charge from #hj to #ajj gallons of water4 ,this will make your founts cost you about twenty-five cents for ten gallons4 ,,the ,,way ,,to ,,draw ,,ice ,,cream ,,soda4 ,first place your ice cream in your glass1 then your crushed fruits1 then turn on fine soda stream until glass is filled4 ,this makes the finest ice cream soda it is possible to make4 ,my mode of drawing is entirely different from any other soda experts4 ,,making ,,solid ,,drinks4 ,in drawing solid drinks put the syrup in first1 then use an eight-ounce mineral glass to draw your plain soda in4 ,add your phosphate to your syrup if required1 and mix by throwing from one glass to the other4 ,never use shaved ice in soda water1 as it spoils your soda and makes it flat tasting4 ,shaved ice should be used for no other purpose at a soda fountain but for the manufacture of glaces4 ,in making egg drinks don't use shaved ice1 but cracked ice1 small lumps1 as this breaks your egg up and is strictly necessary in this mixture4 ,,glaces4 ,glaces are made by shaving ice in an ice shaver into small glass mugs4 ,after you have filled your glass mug with crushed ice1 use a long soda spoon to make a hole in the middle of the ice2 fill this with crushed fruit1 or any flavor that you like1 shave a little more ice on top1 and it is ready for the customer4 ,this is a very profitable drink and the most popular flavors are cherry1 strawberry1 orange1 peach1 raspberry1 pineapple1 plum1 apricot and claret4 ,,citric ,,acid ,,solution4 ,put #e pounds of crushed citric acid and #a pint of water into a galvanized iron kettle and bring to gentle boil1 constantly stirring1 immediately filtering through paper into gallon bottle2 add enough warm water to fill bottle2 keep well corked4 ,,red ,,color ,,for ,,soda ,,syrups4 ,take #a ounce of ,no4 #dj carmine and add #d ounces of alcohol2 let stand for a short time and be very careful in using it1 as it is very strong and necessitates only a few drops to a gallon of syrup4 ,,hot ,,soda4 ,in making hot soda1 it is not necessary to use carbonated water4 ,get a coffee urn--a fancy nickel plated one--and keep hot water in it all the time4 ,use great care in keeping this urn cleaned out4 ,hot soda has not been as thoroughly advertised by the soda fountain people throughout the ,united ,states as it should have been4 ,i find hot soda business very profitable if properly conducted4 ,use small1 thin china cups and saucers4 ,i prefer the plain instead of the decorated1 as they look much cleaner and neater4 ,most of the extracts used in making hot drinks are prepared1 but ,i shall give you a few that ,i manufacture myself and find them to give better satisfaction and are cheaper than those ,i can buy4 ,salt1 pepper1 nutmeg and celery salt1 are four articles that should be kept in small salt cellars to set on your soda counter4 ,don't use ice cream soda spoons1 but get a dozen small-sized teaspoons4 ,have cream pitcher and sugar bowl to match your cups4 ,,hot ,,lemon ,,syrup4 #a gallon simple syrup1 #d oz4 lemon extract1 #b oz4 citric acid solution4 ,,hot ,,ginger ,,syrup4 #a gallon simple syrup1 #c oz4 ginger ale extract1 oz4 citric acid solution4 ,,hot ,,beef ,,tea4 ,put teaspoonful of beef extract into a cup1 turn hot water into it1 stir well1 adding salt and pepper to suit4 ,use very little pepper4 ,,hot ,,clam ,,soda4 ,use #a tablespoonful of clam juice1 a little sweet milk1 then add your hot water2 stir with a spoon and add salt and pepper4 ,,hot ,,celery ,,beef4 ,make same as beef tea1 except add1 quite liberally1 your celery salt4 ,,hot ,,malted ,,milk4 ,one teaspoonful of malted milk1 then add hot water2 stir well1 then salt and pepper4 ,,hot ,,chocolate4 ,use about #a ounce of chocolate syrup ,no4 #b2 about #c ounces milk2 fill mug with hot soda and add a spoonful of rich cream4 ,,hot ,,cocoa4 ,place one teaspoonful of powered cocoa in cup1 then one ounce of milk1 then two or three lumps of sugar1 then slowly fill the mug with hot soda1 constantly stirring4 ,great care should be used in making this1 as the cocoa lumps if you are not very careful4 ,,persian ,,sherbet4 ,place in one phosphate bottle #a pint of alcohol and #a pint of oil of orange1 sweet2 color this pink2 now fill another phosphate bottle with citric acid solution4 ,this can be served with any syrup1 but the most popular are such as phosphates1 lemon1 orange1 cherry1 grape1 raspberry4 ,draw #b ounces of your syrup1 then fill half full of cracked ice and a couple of dashes out of each bottle4 ,serve same as phosphate1 in small eight-ounce mineral glasses4 ,,cream ,,frappe4 ,this is a very popular and profitable drink and a ten-gallon fount full of frappe will net you #ch4gj and cost you #a4fj to make it4 ,first dissolve #h ounces of ,coxe's gelatin in gallon of hot water2 now filter #g gallons of cold water into a ten-gallon fount2 add #a gallons of simple syrup and #h ounces of vanilla extract2 now strain the gelatin water into a dishpan and color a blood red2 add it to the balance in ten-gallon fount and charge to #afj solid4 ,after the fount is charged the blood red will turn into a delicate pink and the vanilla kills the taste of the gelatin4 ,,about ,,sundaes4 ,this has become one of the most popular dishes served at the soda fountain4 ,the one thing that should be first in your mind is the service used4 ,your champagne glasses1 or your ,sundae cups should be either silver1 glass or china1 but always thin and dainty in design4 ,a special spoon smaller in size than your soda spoons and a small silver tray should be used4 ,,merry ,,widow ,,sundae4 ,put one disher of ,ice ,cream in a ,champagne glass1 then cover with crushed cherries1 place nuts on crushed cherries1 then crushed pineapple on nuts2 place five cherries around edge of glass and one on top4 ,this is a big hit of the large cities4 ,,tangerine ,,sundae4 ,take a ,tangerine orange cut in half1 remove the fruit4 ,care should be taken not to break the skin4 ,fill the half with vanilla ice cream1 now pour on a ladle of crushed orange over the cream4 ,cut some long narrow strips of the orange peel1 about #d of them and place them on ice cream1 running up and down4 ,,puffed ,,rice ,,sundae4 ,place a small disher of vanilla ice cream in a champagne glass2 sprinkle a small amount of puffed rice over and around the ice cream then a few ground nuts4 ,top with a cherry4 ,,cassia ,,sundae4 ,place a small disher of caramel ice cream in a champagne glass1 sprinkle shredded cocoanut over this1 then a small amount of ground cinnamon over this4 ,,marshmallow ,,sundae4 ,place a small disher of vanilla ice cream in a champagne glass1 cut some marshmallows in halves2 place a row around your ice cream2 pour a ladle of strawberry stock over the ice cream2 now place a marshmallow on top and a cherry on the marshmallow4 ,,canteloupe ,,sundae4 ,take a nice cold ripe canteloupe1 cut in half1 clean the seeds out2 place a disher of vanilla ice cream in the canteloupe2 pour a ladle of ground nuts over the ice cream2 top with crystalized violet4 ,,oriental ,,fruit ,,sundae4 ,place in ,champagne glass1 small spoonful of ground ,lichee nuts1 then disher of vanilla ice cream2 place ground figs way round the ice cream1 then ground dates the other half2 then place small pieces of figs and dates cut up on the ice cream4 ,top with cherry4 ,,rainbow ,,sundae4 ,place in a champagne glass1 half a disher of strawberry ice cream2 disher of vanilla ice cream2 half a ladle of crushed pineapple on one side1 half a ladle of cherries on the other4 ,top with crystalized mint leaf4 ,,cherry ,,sundae4 ,place a disher of ice cream in your glass or cup2 then a good1 big ladle of whole cherries mixed with some syrup2 have a few extra large ,maraschino cherries under your counter and place one of these on top of your ice cream4 ,,maple ,,nut ,,sundae4 ,place a disher of vanilla ice cream in your sundae cup or glass2 now pour about one ounce of maple syrup over the ice cream1 then sprinkle about one tablespoonful of chopped nuts over this4 ,,strawberry ,,sundae4 ,place a disher of ice cream in your sundae cup or glass1 then have some nice ripe strawberries crushed1 mixed with syrup and powdered sugar2 then place #b or #c whole strawberries on top of this4 ,,plain ,,syrup ,,sundaes4 ,sundaes can be made with any syrup1 or flavors used at the soda fountain4 ,simply use the plain ice cream and pour your flavor desired over it4 ,the same rule applies to nut sundaes4 ,some fountains carry four or five different kinds of ground nuts1 but ,i do not think this is necessary1 as it is very hard when the mixture is made to distinguish the kind of nut used4 ,the main thing is to be sure the nuts are absolutely fresh1 and not rancid4 ,,how ,,to ,,use ,,cream ,,frappe4 ,serve with any flavor4 ,in drawing syrup for frappe use #a ounces on the glass4 ,for instance3 ,,chocolate ,,frappe4 ,draw #a ounces of chocolate syrup in soda glass2 now fill glass one-third full of frappe2 then fill balance of glass with heavy soda stream2 now pour from one glass to the other1 then turn just a little frappe on top1 and you have one of the most inviting drinks imaginable4 ,twenty different drinks can be made from this recipe4 ,,frappe ,,for ,,egg ,,drinks4 ,first draw your syrup1 #a ounces to the glass2 add your egg and cracked ice1 then shake in shaker1 then add one-third of an eight-ounce mineral glass full frappe1 throwing from one glass to the other1 then draw just a little frappe on top and sprinkle with ground nutmeg4 ,,frappe ,,with ,,ice ,,cream ,,soda4 ,after you have your ice cream soda ready to serve1 but not quite filled to the top1 fill glass up with frappe4 ,this is especially popular with ladies4 ,,notice4 ,in giving you recipes in all these sherbets ,i have made the amount of sugar the same4 ,now1 in a great many sherbets it is necessary to use more sugar than others4 ,the amount to be used in each one can be ascertained only by one's own taste4 ,taste your sherbet as you prepare it4 ,when you have it the sweetness desired1 then it ought to be satisfactory4 ,in the amount of fruit used it is not strictly necessary to follow my directions as to the amount used in all these recipes1 but make them stronger or weaker1 as you like4 ,i simply give these proportions1 such as ,i find give the best satisfaction4 ,,banana ,,sherbet4 #c quarts water1 #f pounds ,,xxxx sugar1 ,about #ae very ripe bananas1 ,white of one egg4 ,press them through a fine sieve into your sugar and water1 then add #a ounce of citric acid solution2 strain all through a sieve into the freezer1 and freeze4 ,no4 #a4 ,,currant ,,sherbet4 #c quarts water1 #f pounds ,,xxxx sugar1 #c quarts of ripe red currants1 ,white of #a egg4 ,press them through a fine sieve2 add them to your sugar and water1 with #a ounce of citric acid solution2 strain into freezer1 and freeze4 ,no4 #b4 ,,currant ,,sherbet4 ,mash #b quarts red currants and #a quart of red raspberries1 add #f pints rock candy syrup2 place on fire1 bring to gentle boil1 then add the juice of #b lemons and strain through fine sieve2 then add whites of #b eggs1 and freeze4 ,no4 #a4 ,,strawberry ,,sherbet4 #c quarts water1 #f pounds ,,xxxx sugar1 #a ounce citric acid1 #c quarts large1 ripe strawberries1 ,white of #a egg4 ,press the berries through a fine sieve1 add them to your sugar and water1 and strain all through a fine sieve into your freezer4 ,no4 #b4 ,,strawberry ,,sherbet4 ,proceed same as above1 only when preparing berries simply crush them up well and put in whole4 ,this mode is used quite extensively in some parts of the country1 but ,i prefer the first recipe1 because the berries being put in whole causes them to freeze in lumps4 ,,peach ,,sherbet4 #c quarts water1 #f pounds powdered sugar1 ,white of #a egg4 ,take #b dozen peaches2 they must be very ripe2 remove the seeds and press them through a fine hair sieve1 then add #a ounce of citric acid solution2 strain through a sieve into your freezer1 then freeze4 ,in making peach sherbet crack about #f of the stones and mash them in a glass with a little water4 ,add this to your batch1 and it will make a great improvement in the flavor4 ,,blackberry ,,sherbet4 #c quarts water1 #f pounds ,,xxxx sugar1 #a ounce citric acid solution1 ,white of #a egg1 #c quarts very ripe blackberries4 ,press them through a fine sieve into your sugar and water1 then strain all through a sieve1 and freeze4 ,,apricot ,,sherbet4 #c quarts water1 #f pounds ,,xxxx sugar1 ,white of #a egg4 ,take #b dozen apricots2 they must be very ripe2 remove the seeds and press them through a fine hair sieve1 then add #a ounce of citric acid solution2 strain through a sieve into your freezer1 then freeze4 ,,plum ,,sherbet4 #c quarts water1 #f pounds powdered sugar1 ,white of #a egg4 ,about #b quarts very ripe wild goose plum1 or any other variety that is not too flat tasting4 ,i prefer the wild goose plum1 as it produces a better flavor than most others4 ,remove the seeds and press them through a fine sieve and add #a ounce of citric acid solution2 strain all through sieve into your freezer1 and freeze4 ,,raspberry ,,sherbet4 #c quarts water1 #f pounds ,,xxxx sugar4 ,take #c quarts of fresh1 ripe raspberries2 don't use red raspberries1 as they are too flat-tasted2 use the black ones2 press them through a fine hair sieve1 then add this to your sugar and water2 then add white of #a egg1 and strain all through a sieve into your freezer1 and freeze4 ,no4 #a4 ,,orange ,,sherbet4 ,take #c quarts of water1 add #f pounds powdered sugar1 boil for twenty minutes2 remove from fire1 add the juice of #dj oranges2 let cool2 strain1 and add the whites of #c eggs4 ,no4 #b4 ,,orange ,,sherbet4 ,squeeze out juice of #bj oranges and #ab lemons2 add #f pints rock candy syrup1 ounce citric acid and whites of #b eggs2 also grate the rinds of #c oranges and color a delicate orange color1 then freeze4 ,,lemon ,,sherbet4 ,take #f pints of water1 #f pounds sugar2 boil for twenty minutes2 add the juice of #bj lemons2 let cool2 strain1 and add the whites of #c eggs2 then freeze4 ,,pineapple ,,sherbet4 #c quarts water1 #f pounds ,,xxxx sugar1 #f pineapples1 cut up fine1 ,white of #a egg4 ,press through a fine hair sieve2 add #a ounce of citric acid solution2 strain into freezer1 and freeze4 ,canned pineapple can be used instead of fresh pineapple4 ,use two cans of grated instead of the #f whole ones4 ,,pointers ,,on ,,freezing4 ,in all my recipes for making ice creams ,i tell you to strain your cream and sugar through a fine sieve4 ,i do this as a precaution1 thus avoiding flies and other small foreign particles being in your cream after it is frozen4 ,care should be exercised in turning your freezer4 ,start slowly and at the finish turn very rapidly4 ,by turning slowly at the start it avoids the producing of butter on the dasher1 and by turning rapidly at the finish it swells your cream4 ,i think it a good idea after you are through freezing to wash the top of your freezer off good before removing2 it thus avoids small particles of salt falling in your cream4 ,,pointers ,,on ,,re-,,packing ,,ice ,,cream4 ,when you re-pack your cream1 if it is soft take your long wooden ice cream paddle and work it up and down1 mixing your ice cream thoroughly1 then pack it with an extra lot of salt with your ice4 ,this is especially necessary after cream has stood a couple of days4 ,in packing ice cream ,i think it is strictly necessary to use porcelain lined cans1 as it will not do to pack ice cream and let it stand in a tin can more than one day4 ,,ice ,,cream4 ,vanilla4 ,this recipe is for pure cream1 and ,i consider it the finest of my recipes1 being very simple4 ,to each gallon of cream use #a pounds of ,,xxxx powdered sugar4 ,to each gallon of cream use #a ounce of vanilla4 ,,ice ,,cream4 ,vanilla4 ,two gallons milk boiled quickly1 stirring constantly2 take off the fire and stir in #e pounds of sugar and gallon condensed milk1 then strain through cloth and let cool4 ,when cool add #c gallons of cream and #d ounces of vanilla extract1 and freeze4 ,,new ,,york ,,ice ,,cream4 ,three gallons of cream1 #c pounds of powdered sugar1 the whites and yolks of #ba eggs2 beat them up good1 add them to your sugar and cream1 and it is ready to freeze4 ,this makes a very rich yellow cream4 ,,ice ,,cream4 ,vanilla4 ,this recipe is given for a very cheap article of ice cream4 ,take #a quart of milk1 add #a ounces of gelatin4 ,this gelatin must be dissolved in #a pint of hot water before using2 then dissolve #a pounds of sugar in #c quarts of cold milk2 strain this into freezer1 add #a ounce vanilla extract1 then stir briskly for a minute2 then it is ready for the freezer4 ,,vanilla ,,ice ,,cream4 ,first beat #ah eggs1 whites and yolks1 then add #b pounds of powdered sugar1 #b gallons fresh milk1 #c ounces vanilla extract4 ,this makes a good ice cream and a very cheap one4 ,,strawberry ,,ice ,,cream4 #a gallon cream1 #a pounds ,,xxxx sugar1 #c quarts fresh strawberries4 ,press them through a fine hair sieve1 mix this with your sugar and cream and strain all through a fine sieve into the freezer1 and freeze4 ,,peach ,,ice ,,cream4 #a gallon cream1 #a pounds ,,xxxx powdered sugar4 ,take #ae large1 ripe peaches--it is necessary that they be dead ripe--remove the seeds and press them through a fine hair sieve2 add them to your sugar and cream1 then strain all through a fine sieve into your freezer1 then it is ready to freeze4 ,,orange ,,ice ,,cream4 #a gallon cream1 #a pounds ,,xxxx sugar4 ,take #f ripe oranges1 grate the peel1 then press the oranges and peel through a fine hair sieve2 mix with sugar and cream and strain all through a fine sieve2 then add a few drops of oil of orange1 and it is ready to freeze4 ,,lemon ,,ice ,,cream4 #a gallon cream1 #a pounds ,,xxxx sugar4 ,then grate four lemons and press lemons and gratings through a sieve into your sugar and cream2 add a few drops of oil of lemon1 color a delicate yellow1 then strain all through a fine hair sieve1 and it is ready to freeze4 ,,hokey ,,pokey ,,ice ,,cream4 ,dissolve #e ounces corn starch in #b gallons of milk2 add #d pounds sugar2 set on a slow fire until it boils so it thickens2 take from the fire2 add #e ounces vanilla extract1 gallon cream1 ,whites of #ab eggs1 #b ounces gelatin4 ,dissolve in hot water2 stir it up well and strain through a fine hair sieve2 let it stand until it gets cool1 then freeze1 then put in molds and pack in tub of ice2 let it stand one or two hours1 then cut in slices and wrap in wax paper4 ,this will stand lots of exposure before it will melt4 ,,tutti ,,frutti ,,ice ,,cream4 #a gallon cream1 #a pounds sugar4 ,cut up very fine pound of ,french cherries and pineapple2 let them soak in brandy a short time1 then add to the cream and sugar1 and freeze4 ,soaking the fruits in brandy improves them in flavor and keeps them from freezing in hard lumps4 ,,currant ,,ice ,,cream4 #a gallon cream1 #b pounds ,,xxxx sugar1 #c pints fresh1 ripe currants4 ,press them through a fine hair sieve2 either color a delicate pink or let it remain white so the currants will show in the cream4 ,it is necessary to use more sugar in making this cream because the currants being sour it must have more sweetness to offset the acid in the fruit4 ,,plum ,,ice ,,cream4 #a gallon cream1 #a pounds ,,xxxx sugar4 ,take #h ounces crushed fruit1 or #c pints very ripe wild goose plum2 press through a fine sieve4 ,do not color1 as ,i think it looks much better with that creamy look the plums produce4 ,,chocolate ,,ice ,,cream4 #a gallon cream1 #a pounds ,,xxxx sugar1 #h ounces extra heavy chocolate syrup4 ,stir all together well and strain through a fine sieve2 then it is ready to freeze4 ,,pistachio ,,ice ,,cream4 #a gallon cream1 #a pounds ,,xxxx sugar4 ,strain through a fine sieve1 then add pound pistachio nuts1 ground very fine1 and a little pistachio extract2 you can add a little green color or leave it white so the green nuts will show in it2 then it is ready to freeze4 ,,violet ,,ice ,,cream4 #a gallon cream1 #a pounds ,,xxxx sugar4 ,strain through a fine sieve1 then add a little violet color and violet extract2 then it is ready to freeze4 ,this makes a very pretty cream for receptions or very fine trade4 ,,nut ,,ice ,,cream4 ,six different kinds of ,ice ,cream can be made after this recipe4 ,they are ,english ,walnut1 ,filbert1 ,almond1 ,pecan1 ,brazil1 ,hickory4 ,and still only having one kind of ice cream vanilla in stock4 ,grind about #a pound of each kind of the above nuts1 keep them in small tin boxes where you dish your ice cream2 first fill your disher1 or measure1 half full of cream1 then put a big teaspoonful of the ground nuts into the disher1 then fill up with ice cream4 ,when you turn it out into the dish sprinkle a few nuts over the top and it is ready to serve4 ,i have worked this scheme at the leading summer resorts of ,minnesota and a number of places in ,florida4 ,your competitor will hear you are running so many different kinds of ice cream1 and if he don't know how to make nut cream this way he will mix the ground nuts in with his cream and freeze each kind separately1 making it necessary to carry a much larger stock than you do4 ,,raspberry ,,ice ,,cream4 #a gallon cream1 #a pounds ,,xxxx sugar4 ,take #c quarts fresh1 ripe raspberries1 press them through a fine hair sieve into your cream and sugar1 then strain all through a fine sieve1 then it is ready to freeze4 ,,banana ,,ice ,,cream4 #a gallon cream1 #a pounds ,,xxxx sugar4 ,take #ab very ripe bananas1 press them through a fine hair sieve into your cream and sugar1 then strain all through a fine sieve1 and it is ready to freeze4 ,,blackberry ,,ice ,,cream4 #a gallon cream1 #a pounds ,,xxxx sugar4 ,take #c quarts very ripe blackberries1 press them through a fine sieve into your sugar and cream1 then strain all through a fine sieve into the freezer1 and freeze4 ,,fancy ,,nut ,,ice ,,cream4 #bd eggs1 #e pounds sugar4 ,beat well together1 then add one gallon of sweet cream and #b quarts of milk4 ,cook to a good scald1 then add one more gallon of cream4 ,when cool flavor vanilla and freeze4 ,when frozen add #a pounds of chopped nut meats2 any kind desired4 ,stir them in thoroughly before you pack your cream4 ,,bisque ,,ice ,,cream4 ,to #a gallon of vanilla ice cream stir in #h ounces of crushed1 dry almond macaroons4 ,,coffee ,,ice ,,cream4 ,to #a gallon of cream1 #a pound of sugar1 #c ounces good ground coffee1 and #h egg yolks4 ,place the sugar and coffee and half the cream on a slow fire and stir until it comes to a boil1 then mix the yolks with the remaining cream2 stir all together and bring to a boiling point4 ,then strain through a fine sieve4 ,when cool freeze4 ,,caramel ,,ice ,,cream4 ,place #a pounds of granulated sugar in copper kettle and melt slowly without water4 ,when a good brown1 slowly stir in one gallon of sweet cream1 set off and add #d pounds of granulated sugar and #b gallons of cream4 ,flavor with #b ounces of vanilla4 ,when cool freeze4 ,,frozen ,,fruits4 ,the fruits used in this recipe should be soaked for at least #d hours in brandy4 #b pounds of brandied fruit1 #b quarts of water1 #b pounds sugar1 ,whites of #b eggs4 ,mix well together and then freeze4 ,,normona ,,punch4 #c quarts of peach juice1 #a quarts of orange juice1 #d pounds of sugar4 ,mix well by stirring1 then freeze4 ,,water ,,souffles4 #c dozen eggs1 whites and yolks1 #c quarts of fruit juice1 7any kind desired7 #f pounds granulated sugar1 #c quarts of water4 ,cook to a good scald1 and when cold freeze4 ,can be made any color desired4 ,in ,answering ,these ,advertisements ,always ,mention ,this ,book and your name will be listed as a manufacturing confectioner1 and you will receive the lowest trade prices4 ,about fifty carefully prepared editorials on timely topics of interest to everybody in the trade4 ,about #fj pages of news and entertaining correspondence concerning the doings of the trade throughout the world4 ,complete reports of all legislation affecting the confectionery trade4 ,what a ,subscriber to the ,confectioner's ,journal ,gets for #b4jj a year4 ,send for a ,sample4 ,mention ,rigby's book4 ,the ,confectioners ,journal ,pub4 ,co41 ,philadelphia1 ,pa4 ,several hundred practical recipes and technical designs1 and an 8,inquiry ,department0 conducted in the interest of subscribers4 ,about #ajjj pages of advertisements of the leading houses in the trade and allied branches4 ,a total for the year of over #acjj pages of trade literature achievements and announcements4 ,b4 ,,shackman ,,co4 #hab ,broadway1 ,new ,york ,specialties and ,favors ,for ,all ,occasions ,,send ,,for ,,catalogue ,northwestern ,bakers' ,supply ,co4 ,headquarters in the ,northwest for ,bakers' and ,confectioners' ,supplies ,correspondence ,solicited #af-ah ,fourth ,st4 ,no4 ,,minneapolis1 ,,minn4 ,,rigby ,,supply ,,company ,wholesale ,masks ,a line of ,masks added to your stock will be a money maker4 ,send for a #e4jj1 #aj4jj or #be4jj assortment4 ,false ,wigs1 ,mustache and ,beard #fji ,kansas ,avenue ,topeka1 ,kansas ,whenever ,you ,need anything in the way of ,candy ,makers1 ,ice ,cream ,makers ,soda ,fountain ,supplies and ,utensils ,write to us--,we can make it interesting to you4 #ebd ,magazine ,street1 ,,new ,,orleans1 ,,la4 ,,chas4 ,,dennery ,reliable ,supplies and ,confectioners ,,specialties ,,hilker and ,,bletsch ,,company ,,chicago4 ,,cincinnati ,,blum ,,bros4 ,importers1 ,manufacturers and ,jobbers of ,specialties for ,bakers1 ,confectioners1 ,caterers4 ,hotel and ,ice ,cream ,makers ,supplies1 ,baking ,powder and ,flavoring ,extracts4 ,,write ,,us ,,for ,,prices ,old ,no4 #fd-ff ,woodlawn ,avenue ,new ,no4 #fab-faf ,woodlawn ,avenue ,s4 ,e4 ,,cleveland1 ,o4 ,h4 ,,flebbe1 ,pres4 ,c4 ,,bickel1 ,vice-,pres4 ,e4 ,,schiwitz1 ,sec'y ,western ,candy ,bakers ,supply ,co4 ,largest ,supply ,house in the ,west ,everything for the ,manufacturer of ,good ,things4 ,eleventh and ,walnut ,sts4 ,st4 ,louis1 ,mo4 ,if ,you are ,interested in the advancement of the confectionery industry1 read ,,the ,confectioners ,review ,the ,newspaper of the ,candy ,trade ,subscription #a4jj per year 7in advance7 ,bright1 ,newsy1 ,independent1 ,fearless1 ,instructive1 attractive4 ,every issue contains articles of value to the ,confectioners of the ,united ,states4 ,contains the best and exclusive accounts of ,confectionery1 ,industrial and ,commercial ,progress4 ,contains special and technical views of vital interest to makers or dealers in ,confections4 ,has the best system of news ,correspondence of any trade paper in the field4 ,indispensable to the retailer4 ,invaluable to the advertiser4 ,published ,monthly by ,the ,confectioners ,review ,publishing ,co4 7,inc47 ,m4 ,j4 ,,keefe1 ,general ,manager4 ,business ,office1 #djc ,johnston ,bldg4 ,cincinnati1 ,ohio4 ,illustration3 ,,we make the pleasing attractive kind of ,candy ,boxes and we make them in all styles1 all shapes1 all sizes1 ,fancy top or just plain4 ,we've a knack of making a clean-cut1 dainty ,box1 that has an individual style all its own1 and the prices you will find are little if any higher than the ordinary kind4 ,can't we make the boxes you use8 ,the ,,john ,,crompton ,,co4 ,established #ahdd4 ,,philadelphia1 ,,pa4 ,an investment of eight cents a month will give you ideas and hints about your business worth many dollars4 ,confectioners who read the ,international ,confectioner consistently will learn all there is to know about their business4 ,in this paper there is published each month special departments on 8advertising10 8,the ,soda ,fountain0 and 8,in the ,store10 which are conducted by practical men1 not office clerks1 or stolen from other papers4 ,there is also printed the latest recipes in making candy4 ,all the notes of the trade1 and the inside gossip of the large manufacturers from whom you buy your goods4 ,items concerning the pure food laws4 ,don't take our word about the merits of the paper4 ,write for a sample copy and judge for yourself2 or ask your successful neighbor what he thinks of the paper4 ,it costs one dollar a year4 ,write for ,sample ,copy today or else you may miss something4 ,the ,international ,confectioner #cb ,union ,square ,new ,york ,illustration3 ,chocolate ,coolers ,illustration3 ,porcelain ,lined ,ice ,cream ,refrigerators4 ,the above illustration shows our ,chocolate ,coolers which we manufacture and carry in stock in various sizes4 ,also our ,ice ,cream ,refrigerators which we carry in stock in various sizes and styles ranging to hold from one #b-;gallon porcelain lined can to six #aj-;gallon porcelain lined cans4 ,our ,coolers and ,refrigerators are well insulated1 which makes them very economical on ice4 ,we also manufacture ,chocolate and ,bon ,bon ,dipping ,tables1 ,starch and ,candy ,boards4 ,write us for ,catalogue4 ,chocolate ,cooler ,company #ec ,alabama ,street4 ,grand ,rapids1 ,mich4 ,illustration3 ,,bakers' ,,helper ,chicago4 ,illustration ,that is the ,sign of ,high ,quality4 ,bakers' ,helper is the oldest baker's journal in ,america4 ,the baking trade gives it first place4 #ajj to #abj ,pages each month ,,one ,,dollar ,a ,,year ,to ,subscribers in the ,united ,states ,technical ,articles1 ,bakery ,plans1 ,discussions of ,bakery ,methods1 ,recipes 7original and selected71 ,bakery ,news1 etc4 ,we have for sale a fine selection of books for bakers4 ,subscribers for the ,bakers' ,helper can get them at reduced rates4 ,address ,,bakers ,,helper ,chicago #cae ,dearborn ,st4 ,the ,box of ,quality ,illustration3 8,,climax0 ,,trade ,,mark ,,registered ,the ,box ,,you ,should ,use ,why8 ,used by a majority of the best confectioners4 ,made from best grade stock4 ,folds flat saving valuable space4 ,instantly set up4 ,moderate ,price4 ,send for ,sample4 ,whitney ,company1 #abj ,water ,st ,leominster1 ,mass4 ,manufacturers of ,paper ,boxes of ,every ,grade ,nucoa ,butter 7,registered and ,patented7 ,for ,thinning ,chocolates ,supersedes ,cocoa ,butter4 ,saves #ej to #fj ,per ,cent4 ,similar melting and setting points4 ,superior hygienic properties4 ,,pure1 ,,odorless1 ,,digestible1 ,,neutral4 ,contains no wax1 does not become rancid1 quality never varies4 ,used by the ,leading ,houses ,throughout the ,world4 ,for ,caramels1 unwrapped1 supersedes animal and mineral fats and waxes1 and is the finest and most successful product yet discovered for this purpose4 ,it is as sweet and nourishing as fresh cream4 ,many ,manufacturers ,use ,tons of this ,article ,weekly4 ,packages1 #bbd or #aab ,lbs4 ,cases4 ,,write ,,for ,,samples to ,the ,nucoa ,butter ,company #acc ,front ,street4 ,,new ,,york4 ,habicht1 ,braun ,co4 ,,chicago - ,,new ,,york ,illustration ,,importers and ,,manufacturers ,,of ,,everything ,illustration ,a ,,confectioner and ,,baker ,uses ,illustration ,,absolute ,,headquarters ,,for ,,all ,,imported ,,nutmeats ,,and ,,fruits ,american ,candy ,makers ,interested in ,trade in ,great ,britain and ,its ,colonies ,should ,use 8,,confectionery0 ,the ,business ,organ of ,british ,confectioners4 8,,confectionery0 is published monthly and is regularly used by the leading business manufacturers ,a specimen copy and advertising rates will be mailed on application ,write to ,,maclaran ,,sons1 ,ltd4 #ch ,shoe ,lane1 ,london1 ,e4 ,c4 ,england4 ,the ,jos4 ,b4 ,funke ,co4 ,manufacturers ,fine ,chocolates and ,specialties ,correspondence ,solicited4 ,la,cross1 ,wisconsin4 ,,bessire ,,company 7,incorporated7 ,indianapolis1 ,indiana ,louisville1 ,kentucky ,headquarters for ,raw ,material ,supplies1 ,tools and ,machinery for ,confectioners1 ,ice ,cream ,makers and ,soda ,dispensers ,write for our new #aiji ,catalog ,illustration3 ,machine for ,boiled ,sugar4 ,,established #ahfd4 ,full ,catalogues ,sent ,free on ,application4 ,we ,handle ,every ,tool ,you ,need4 ,thos4 ,mills ,bro41 7,,incorporated7 #acja to #acji ,n4 ,eighth ,st4 ,philadelphia1 ,pennsylvania ,manufacturers of ,confectioners1 ,bakers and ,ice ,cream ,tools and ,machinery4 ,illustration3 ,electric ,freezers ,illustration3 ,,victor ,,ice ,,cream ,,disher ,patented ,october #f1 #aijh4 ,the latest and the best4 ,bowl and knives are ,german ,silver4 ,metal part of handle is brass1 nickeled4 ,knives meet in center of bowl and remain rigid until thumb lever is pressed1 which operates the knives in opposite directions to surface1 making a clean cut and dropping the cream directly under the bowl1 and does not flop it as a single knife disher will do4 ,sizes3 #f1 #h1 #aj1 #ab1 #af and #bj to quart4 ,price1 #a4ej each4 ,by mail1 #ae cents extra4 ,illustration3 ,,rapid ,ice ,cream ,disher ,all parts made of ,german ,silver4 ,the most practical cone-shape disher4 ,more than #ej1jjj in use4 ,it is operated with one hand4 ,simply grip the handles together1 and the four knives cut the cream loose4 ,relax grip and coil spring throws the handles back4 ,sizes3 #d1 #e1 #f1 #h1 #aj1 #ab1 #af1 #bj and #cj to a quart4 ,price1 #a4aj each4 ,by mail1 #i cents extra4 7,note the change in price47 ,illustration3 ,,the ,,superior ,,disher ,it is a decided improvement in dishers of this class4 ,cup is made of seamless steel1 shank of brass with wood handle securely fastened by screw through the center4 ,knives are ,german ,silver and end of same turned over edge of cup2 this prevents knife from being pressed out of position when dishing hard ice cream4 ,this feature alone makes it worth three of the ordinary style4 ,sizes3 #e1 #f1 #h1 #aj1 #ab1 #af and #bj to a quart4 ,price1 #cj cents each4 ,six cents extra by mail4 ,catalog is ,free and shows our full line4 ,illustration3 ,peanut ,roasters ,corn ,poppers and ,combination ,roasters and ,poppers #h4ge to #cej4 ,great ,variety4 ,easy ,terms4 ,illustration3 ,the ,leader for more than a quarter of a century4 ,,kingery ,,mfg4 ,,co41 #ajf-ajh ,e4 ,pearl ,st41 ,cincinnati1 ,o ,a ,fine ,line of ,high ,grade ,candies ,illustration3 ,rigby's ,,topeka ,a one-pound box of our best by express1 charges paid1 upon receipt of ,eighty ,cents4 ,m4 ,f4 ,,rigby1 ,topeka1 ,kansas4 ,,transcriber',s ,,note ,illustrations in this e,book have been positioned between paragraphs and outside quotations4 ,in versions of this e,book that support hyperlinks1 the page references in the ,list of ,illustrations lead to the corresponding illustrations4 ,illustrations without captions have had a description added1 this is denoted with parentheses4 ,the index was not checked for proper alphabetization or correct page references4 ,obvious typographical errors and punctuation errors have been corrected after careful comparison with other occurrences within the text and consultation of external sources4 ,some hyphens in words have been silently removed1 some added1 when a predominant preference was found in the original book4 ,except for those changes noted below1 all misspellings in the text1 and inconsistent or archaic usage1 have been retained4 ,pg #g3 #8lage' replaced with #8large'4 ,pg #i3 #8gentelest' replaced with #8gentlest'4 ,pg #ac3 #8fo' replaced with #8for' in #8444stock for thinning it444'4 ,pg #ai3 #8mollasses' replaced with #8molasses'4 ,pg #bj3 #8,,chewng' replaced with #8,,chewing'4 ,pg #bd3 #8siz' replaced with #8size'4 ,pg #bh3 #8wtih' replaced with #8with'4 ,pg #cd3 #8dops' replaced with #8drops'4 ,pg #ce3 #8wihout' replaced with #8without'4 ,pg #cg3 #8wih' replaced with #8with'4 ,pg #ch3 #8artar' replaced with #8tartar'4 ,pg #ci3 #8,weight' replaced with #8,weigh'4 ,pg #dd3 #8untll' replaced with #8until'4 ,pg #ea3 #8kiind' replaced with #8kind'4 ,pg #fj3 #8then' replaced with #8them' in #8444drop them on wax paper4' ,pg #ej3 #8,,stlye' replaced with #8,,style'4 ,pg #ge3 #8shearse' replaced with #8shears'4 ,pg #hg3 #8banch' replaced with #8blanch'4 ,pg #aja3 ,removed extra #8and' in #8fire and and add' ,pg #aje3 #8marshmallaws' replaced with #8marshmallows'4 ,pg #aaf3 #8paterns' replaced with #8patterns'4 ,pg #aah3 #8yould' replaced with #8would'4 ,pg #abj3 #8bn' replaced with #8bon'4 ,pg #abe3 #8hatch' replaced with #8batch'4 ,pg #abg3 #8targacanth' replaced with #8tragacanth'4 ,pg #abg3 #8gelatine' replaced with #8gelatin'4 ,pg #abi3 #8mollasses' replaced with #8molasses'4 ,pg #abi3 #8glocuse' replaced with #8glucose'4 ,pg #acd3 #8of' replaced with #8off' in #8,set off of the fire444'4 ,pg #ach3 #8extracats' replaced with #8extracts'4 ,pg #ach3 #8avertisement' replaced with #8advertisement'4 ,pg #adj3 #8once' replaced with #8ounce' in #8#a ounce citric acid444' ,pg #ada3 #8,carmel' replaced with #8,caramel'4 ,pg #ada3 #8simply' replaced with #8simple'4 ,pg #adb3 #8,color caramel color' replaced with #8,caramel color'4 ,pg #ade3 #8,,orgent' replaced with #8,,orgeat'4 ,pg #adi3 #8off if it' replaced with #8off of it'4 ,pg #afh3 ,added missing #8alcohol1' in ,angelica4 ,ads3 #8insolated' replaced with #8insulated'2 #8,leomwister' replaced with #8,leominster'2 #8,pattented' replaced with #8,patented'2 #8,cantains' replaced with #8,contains'4