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METROPOLITAN
TORONTO
LIBRARY
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789
YONGE
TORONTO
M4W 2G8
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TORONTO
J JOHNSTON PRINTER 6; STATIONER 105 CHURCH ST
1896
THE
CANDY MAKER'S CUIDE
A COLLECTION OJ!'
CHOICE RECIPES FOR SUGAR BOILING
CO)[PILED AXD PUBLISHED BY
THE FLETCHER MNF'G. CO.
;\IA
UF ACTURERS OF
Confectioners' and Uandy Makers' Tools and Machines
TEA AND COFFEE URNS
. BAKERS' CONFECTIONERS AND HOTEL SUPPLIES
Il\lPORTERS A
D DEALERS IN
PURE FRUIT JUICES,
FLA VORING EXTRA.CTS,
FRUIT OILS,
E
SE
'rIAL OILS,
l\I.A.LT EXTRACT,
xxx x GLUCOSE, ETC.
Prize :Thledal and Diploma awarded avroronto Industrial Exhibition
1894, for General Excellence in Sty Ie and Finish of our goods.
440-442 YONCE ST., - TORONTO, CAN.
"
FLETCHER MNF'C. CO.
TORONTO.
Manufacturers and dealers in Genera-
tors, Steel and Copper Soda VVater Cylinders,
Soda Founts, Tumbler VVashers, Freezers,
Ice Breaking Machines, Ice Cream Refrigera-
tors, Milk Shakers, Ice Shaves, Lemon
Squeezers, Ice Cream Cans, Packing Tubs,
Flavoring Extracts, Golden and Crystal
Flake for making Ice Cream, Ice Cream
Bricks and Forms, and every article neces-
sary for Soda VVater and Ice Cream
bu siness.
INTJit{)DUCTIONo
111\ III" 1111 \II .
In presenting this selection of choice recipes
for Candy
lakers ,ve have endeavored to avoid
everything that is not practical and easy to
understand. 'fhe recipes given are from the lnost
experienced and notable candyn1akers of America
and Europe, and are such, tllat, if follo,ved out
with care and attention will be sure to lead to suc-
cess. Practice is only to be had by experiment,
and little failures are overcome by constant
perseverance.
After the rudiments have been tlloroughly
mastered, the reader has ample scope to distin-
guish hin1selfin the Candy ,yorld, and will do so
,,,,ith patience and perseverance. "... e trust our
patrons will look upon this ,york, not as a liter-
ary effort, but as instrllction from a practical
workn1an to a ,yould-be 'YOrklnan.
FLETCHER 1\INF'G. Co.,
440 & 442 Y onge St., Toronto,
Publishers.
l\Ianufacturers of Candy l\lakers Tools and
fachines, and every article required in Confec-
tionery and Candy l\Iaking.
ASK FOR OUR CATALOGUE.
J
4
11
1 etcher .L
I({ nuf{(('t iu"i ng (}o. 1
oronto.
SUGAR BOILING.
This branch of the trade or business of a COll-
fectioner IS perhaps the most iII1portHllt. All
nl
lllufactllrers are lllore or less interested in it, and
certainly no retail shop could be considered orthodox
"rhich did not display a telllpting variety of this class.
So inclusive is the ternl (( boiled goods ,. that it elll braces
drops, rocks, candies, taffies, creanls, carêHnels, and a
nUlnber of different
orts of hand-lnade, nlachille-Inade,
and moulded goods. It is the most ancient Illethod of
"ThÍl:h \ye have any kno,,'ledge, and perhaps the Ino
t
popular process of modern thnes; the evidence of our
everyday experience convinces us that (not".ithstanding
.
thp boonl ,yhich heralds from time to time a ne'\\
s"Teet.,
cookpd in a different manner, composed of ingredipn ts
hitherto unused in bnsiness), it is the exception ,yhen
sllch goods hold the front rank for nlorc than a fc"T
lnonths, ho\\'cver pretty. tasty, or tenlpting they mêlY
be, the public palate seems to fall back on those made in
the old lines \yhich, though capable of improvement,
seem not to be superceded. Of the entire make' of con-
fectionery in Canada, at least t,yo-thirds of it 11lay he
\\Tritten dO\\Tll under the name of boiled sngar. They
ue undoubtedly the chief features ,\\Tith both manu-
facturers and retailcrs, embracing, as they do, endless
..
Soda F'Oll nts) (;eneJ'lltor."\) (}yl i nde)'"s} Etc. fj
fa
ilities for fertile brains and dcft fingers for inventing
novelties in design, lllanipulntion, cOlnbieation, and
finish. N ot,yithstanding thp already great yariety,
there is al \yays daily somcthing ne,y in this depart-
Inent brought into 111arket. ::\Iany of tlH' 11108t
u('cess-
ful houses o,ye their popularity n10re to their heads than
their hands, hence the importance of studying tlíi:-;
branch in all its ramifications. The endless assortmen t
requiring different methods for preparing and lnanipulat-
ing 111ak(\ it necessary to
ub-diyjde this branch into
sections, order and arrangelnent being so necessury to
be thoroughly understood. TVhen lce cun."ideJ' the feu'-
inexjJensice tools }'equired to rJlake .\:o 111any kind8 o.f sa1l!-
able good..;:) it i.
not to be ll"ondel'ed at so }Ull ny retailers
hatOe a fancy to Juake their ou'n tajlees and sllch like, there
is no rea.'ion lchy a luan OJ' l('onJan) lcith ordinary patience}
a 'trilling and ene}'getic dh;:po.'iit ion) facoI'ed lcith a fail'
{1JJI()llnt of' intelligence} .'ïllOllld not be able to bc('orne
cith
the aid (
f' 1'[[[8 l]OO/
and a f'e'll" dollar."\ (()I' tools, fairly
good saga)' boiler..;:, icith a felc 1'1011th8 prllctic p .
Therc Hrc rea
ons ,yhy a retail
oJlfe
tioner should
study sugar boiling. I t gives charaeter to the bll
iJleSF,
a fa('Ï1
ating odour to the prenlises, and a general at-
hOlnencss to the surroundings. No goods look n10fP
a ttracti \'C and tcn1pting to the s,yeet eating public than
frc
h lnade goods of this kinù. A bright \yindo,y ca.n
he ouly
o kept hy 1unkers. Grainy or sti('k
T drops
111ay be reboiled
scraps 0
'Ve make this Outter ,vith longer rod and any num-
ber of extra cutters at 50c. each cutter.
No. l-"Tith 13 Tinned Cutters, price $11.00
'Vith longer rod
and an
T nUlnber of extra cutters at
nol',. each cutter.
.
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Fig. 16. Price 76c.
Improved Slide Candy Hook.
Copper Candy Boiling Pan.
lÖx6
tÖO, 16x7 $5.50,
17xR 86.00 18x9 $7.00,
?;JIJ'!
1 9x10
8, 20xl0
$9.
10 Fletchel' JlauufactllJ'ing Co.) 7'0,,'onto.
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Fig, 6.
STEAM JACKET--MADE TO ORDER.
LIST OF SUGAR BOILING TOOLS
REQUIRED FOR A START.
1 Candy Furnace. . . . . . . . .. . . . . Price, $7 50
1
1
1
1
1
1
1
1
Copper Boiling pan 15x6. . . . . .
Candy Thermometer. . . . . . . . .. "
1.Iarhle Slab 48x24x2.... . . . .' "
Caranlel Cutter....,. .. . . . . .. u
Oandy IIook . . . . . . . . . . . . . . . .. "
Pallctte Knife............... "
Doz. Taffy Pans. . . . . . . . . . . . .. u
Pair English Candy Shears. . .. "
4 50
1 75
8 00
6 50
75
50
2 00
1 50
"
Total $33 00
l\Iore slab room ,vill be required as trade increases.
We cannot go any further into the mysteries of
this art successfully unless "
e provide ourselves with a
I/ruit Oil.loi, E.\;sential Oil'
J Extracts, Etc. 11
candy n1achine and rolls to enable us to make drops.
They al.e indispensible, and if \ye are to go on, '\ve Inust
have them to enable us to make drops, and every con-
fectioner sells drop3. These Inachines are Inade to suit
all classes of trade, big and Ii ttle. The small on es make
just as nice drops as the large ones, and will turn out in
the course of a day 2 or 3 cwt., by constant use, so that
for retail purposes this q uan tity would generally be
s ufficien t.
Fig. 12
.
Candy Machine and Rollers for Boiled Sugar.
For Fruit Drops, Acid or Cough Drops Inlperials, Etc.
These
Iachines are made to fit a Standard Guage, and ,,,ill
adinit of any number of Rollers being fitted to one frame. Thu'S
parties having our frames can at any tÌIne order additional rollers
which ,
till work satisfactorily.
The Rollers are 2 in. diameter, 3
in. long. Almost every con-
ceivable pattern call be cut on thein.
CANDY ROLL FRA
IES,... ... ........8 () 00 each.
PLAIN DROP ROLLS....... ...... .... .14 00 per pair.
FANCY DROP ROLLS,...... .... . from 16 00 "
12 Fletchel- J.llanufactu}'ing CO,) 1'()}"onto.
] laving so far g?t our ,yorkshop arranged the next
thing is to keep it in order. Sugar boiling is dirty
sticky business, espe
ially on ,yet days, unless eyery
part is kept scrupulously clean and dry, slabs and
ta bles should be ,vashed, no trace of sifting, scraps, or
boiled goods, should be left exposed to the a tnlosphere
during the night, the floor "Tell s"
ept, and a little clean
sa,,
dust put do,vn every night.
The comfort and ease in ,yorking in a clean place far
1110re than offsets the trouble and time it takes to put it
in order, beside,,", the goods are III ueh drier, brighter and
easier to bottle or pack. Nothing is more unplea
al1t
than to ,york ,vith sticky slabs, sliIny Inachilles or dirty
scales. The boil adheres to the slabs; sticks to the
rollers, spoiling tl
e shapes} and become cloudy and
spotty in ,yeighing.' "Teare not ,,?riting ,yithout kno,y-
,
ledge. Anyone ,y ho has ,vorked or yisited sma 11
,yorkshops can end01
se the yalue of these r('lÌlark
, and
call to nlÏnd this i1naginary picture. Ho,ycyer, therp
are exceptions,
ti11 the hint ,yill bc useful in a good
many cases.
METHOD OF SUGAR BOILING.
If the learner will study the follo,,,ing instructions,
the author guaran tees to place him in a position to boil
sngar as correctly as the most experienced "
orkman.
To accomplish this, th
reader should provide hiInself
,,'ith the sngHr boiler's tools named on the preéedinp;
Pure 11
}"llit Juices, (}olo}'s, Etc.
1.1
page. "\Vhile the sugar is undergoing the process of
boiling, it is almost impossible for n learner to deter-
11line the exact degree ".hich the sugar has attaiÜed
,vithout a thermometer, and eyen the journeynlan find:::;
it so useful that you ,,
ill find very fe,y indeed ,,
ho boil
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Fig. 5.
Steel Candy Shears.
English Candy Shears, $1. 50.
Fig. 201 a.
Price, $1.73
Copper Cased Candy Thermometer.
1 J l?lefchel- lJlanufacluring Co) 1'01"012fo.
sugar lvithout it; in fact nlany of the larger shops ,,,ill
not allow a sugar boiler to ,york ,vithout one. For
almost any purpose the follo,ving degrees ,viII be found
all that is necessary. For instance put into the pan in
,vhieh you intend to boil, 7 Ibs. granulated sugar to-
gether \yith one quart of ,vater, plaeing it on the fire
and allo\v it to boil. Put a cover over the pan and
allow it to boil fúr ten minutes; then take oft. the cover
and put the thermometer in the pan, immersing the
bottom part of it in the boiling sugar, and let it remain
there until the sugar is boiled to the degree you require.
The follo,ving five degrees are those used by confec-
tioners for different purposes:
i!'1i
j!;!< .7
j f IRON BELL SHAPED MORTAR.
,
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:".... - \\\'\1\ illllillõhlJ.,IIII,JI fØ yf r /1 En g lish ltla ke, Ex tra Hea yv ,
". I j7 I, (I oJ
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. ,e, " I,/' . T . d I . d
11111e 11S1 c.
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1 Pint..... ......$1 00
1
" ........... 1 50
1 Quart. . . . .. . . .. 2 00
2 " . . . . . . . . .. 3 00
Fig.
7.
1st. The smooth, yiz.,-
15 to 220 by the thermo-
Ineter. 'Vhen the mercury registers thesc figures the
sugars may then be used for crystalizing creams, gum
goods and liqueurs.
l/ine 11
lolCe1. and Essence Flavors.
15
2nd. The Thread, viz., 230 and 235 is the degree
,yhich is used for making liqueurs.
3rd. The Feather, viz., 240 to 2JÖ. Only a few
minutes elapse bet,veen these degrees, and the sugar
must be "
atched closely during the boiling at this point.
This deg ree may be used for making fondants, rich
creal11s, cream for chocolates and fruit cand
Ting.
4th. The Ball, viz., 250 to 255. The sugar at this
point is used for making cocoanut and other candies
,
coco an u t ice, and almost every description of grain
sngar generally.
fith. The Orack, viz., 310 to 315. This is the degree
,,"hich i3 used, ,vith little variation, for all kinds of
drops, taffies, and all clear goods, ,vhether for the pur-
pose of passing through n1achines or manipulating ,yith
the hands.
These degrees can be tested by an experienced hand
,,'ithout the aid of the therl11ometer, and the learner may
accustolTI himself by trying them in the follo,ving man-
ner: Take the stem of a clay pipe and dip it into the
sugar as it boils, dra\v it out again and pass it through
the foreJìnger and thun1b; ,,-hen it feels oily you \vill
find by looking at your thermometer that it has reached
the degree of smooth, 215 to 220 by the glass.
The next degree or thread, l11ay be tried by your
taking a little of the sugar off the pipe bet"
een your
finger and thumb and part then1 gently; if you see small
16 J?lelcher JJnnujactlll"ing (}o., 'Io/'onto.
threads hang bet\veen your finger and tlnunb that
degree has arrived.
For the degree of Ball, 250 to 255, you 111ust haye
by your hand a slnall jug of cold "Tater : ,,
hen you dra,v
the pipe out of the sugar dip it in the ,yater, and ,,,hen
taken out of the ,vater, if
TOU can ,vork it like a piece of
-t
putty, you ha ye got the degree of ball.
The degree of Crack lnust be tested the saIne ,yay,
and the sugar lllust leave the pipe clean; dip it again in-
to cold ,vater; ,vhen off the pipe break off a piece ,vith
your téeth ; if it snaps clean in your teeth, pour
Tour
sugar on the slab at once.
NOTE.-This last degree nlust be tried sharply, in
giying the process for trying it ,vithout the thermolneter.
"Te caution all beginners to get a ther1110111eter, as
practice alone can instruct you ,vithout. It is also
necessary to state that thermometers differ a little, and
should be tested.
During hot ,veather, it is necessary to bring the
sugars up to the full degree; during ,vinter months, the
lo,ver degrees lnarked ,viII ans,ver the purpose.
CUTTING THE GRAIN, LOVVERING
OR GREASING.
Almost all sugar, especially refined, ,vhether loaf,
crystallized or granulated, and most sugars kno"'ll to
the trade as pieces ,vi 11, if boiled beyond the degree
of ball, or 250 by the therillometer, 'vhen turned out
of the pan becomes cloudy
then grainy, and ultim-
.F'reezers, Packing (}an,
, Rej1'ig(lt()r,
, Etc. 17
atelya solid lunlp of hard opaque sugar. To prevent
this candying, as it is called seyeral agen ts are used,
such as glucose, crean1 of tartar pyroligneous acid, vine-
gar &c., the aetion of ,vhich ,vill cause the sugar to boil
clear, be pliable ,vhile hot and transparent ,vhen
cold. It is therefore necessary to use SOlne lo,vering
ngent for all boilings intended for clear goods,
uch
as drops taffies, roc ks. &c.
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Fig. 2t.
Fig. 20-
Pyramid Forms.
No. 1, 22
inch, 2 rings
Price, . . . . . . . . . .90c.
No.2, 32 inch, 3 rings
Price, $1 10.
CANDY SCRAPER AND
SPREADER.
12 inches long.... ..... .65c
6 ' , , , . . . . . . . . . . SOc
Experience has taught Bl0st of the old hands that
t\yO of these "agents posse
s all the Inerits necess <>
should be pur0 and fresh, Inore particularly t hp oils of
lelnon and ora nge, as ,,-hen not fresh and pur0 they par-
take of the tlel VOl' of turpan tine, and are particularly
unpleasant to the taste.
lnall n1nkers "Tonld do ,,-ell to huy cal'cfulI
' froll1 a
good house not Inorc than ,yould be used np in t,yO or
three Ill11Jths, especially the t,,"O he fore 1l1cntioned.
801118 oils on the contrary, in1lH'OYC by k0epillg slu'h as
pcppernlÌD t and la YPIHler. _
ll e
senc:es and oils arc hest
kept ,,-cll corked in a cool dark plaee.
These oils heing po,,-erful, popula I' and exp011siyt',
they are frequently adulterated. Crean1 of tartar and
ta rtel ri ' acid on ae-onnt of the price is often iucrcas0ù,
the foruler ,yith different cheap po,yùers. the latter
usuall
T ,yith alunl. l\Iany p00ple fail ill the proecs
tbrough no fault of their O'YU, but sÏlllply through th0ir
bBing supplied ,yith inferior indregiell ts, it is thereforc
of iUlportance. that colors and tlayors ::,hould he pur-
ehalled at SOllle re
pectnhle hou:-;e
get list of oils'
0xtracts and essences from Fletehcr l\Inf'g. Co. "yho art'
Ll rge de:tler.3 in these goods.
The colors prepared, consisting of seyeral ycry nice
shades of yello,y and rcd, also l'ofì'ce bro,vl1, jctoline
Bakers' and Confectione}.s' Tool:-; and Jlachinery "21
black, dèul1son blue} and apple green; they arc in paste,
ready for use, being yegetable, the
are guaranteed
trictly \\-holesonle, and Inay he used ,,-ith ('onfiden
e.
W'RINKLES W'ORTH READING ON
SUGAR BOILING.
To make an acid drop to perfection, the pan Blust
not only he clean hut bright: use hest ,,'hite sugar, and
just enough ,,-ater to n101t it, ,yith a little extra
reanl
of tartar (no glucose) : boil on a sharp fire to 30Ö ; after
passing through Ina
hine, \yell dust ,yith ieillg sugar
and bottle. Bcginnprs should not try to 'york ".ith
lp
s \yater, as the boil is nlore liable to grain, \yhich can
h" seen by an expert and a\
oided. Before putting, on
the boil see that there is suffieient fuel on the fUl'll,H'e
to carry through the opera tion. To nUlke uv a fire during
th3 process
poils the color and quality. The sharppr the
sugar is hoiled thp hetter the appe:lrancc and durahilHy.
"ThpJl hoilin O' COlnn10n su o'nrs ha \Te the P all laro e
1'""'''' b
enough,-sollle thro,,- up a good deal of foanl ,,,hen they
reach the boiling point and are liable to ttO\\T oycr ,yatch
('losely, and if unahle to beat the fOall1 do\yn, lift the pan
on !he side of the fire a fe\\- Jnillutes Ull til hoiled throngh.
)[any "'ea k sugars burn on a (' len l' fire before they
('0111(\ to a degree of c]'a
k. In this case
prill kle a little
fresh fuel 01' ashes over the tirp and l'cpla<:e thp pan
again. Should it again c:ltch,l'epeat the operation nursing'
it up to the desired deg]'(I(\. Bad hoiJing sugar is Yer
-
tl'oublesolne. .L\ good plan is to Inake a rule of straining
.
22 j-Zetcher ...
[anllfacturing (}n., 'l'orontn.
the h:ttch just a ft -I' it boils, through a ycry fine eoppcr
W H\J or h:1 i l'
cÏ\Te, this pre\Ten ts foreign Ina tte]'
s'IL-h as gTit. S:1;'
dust 01. eyen nails, ".hi
h i::; often
lllixcd \\Tith the sugar getting into the good=5. !{eep
thf\l'lnJl1leter ,yhcn not in n
o in jar of ,,-ater standing on
tho furnace plate h
- the side of tho p
1n, "Tash out th0 jn]'
and fill ,yith cold ""ilter every Inorning
keep the the]'-
nlOBlcter elean, cspccially tho top p1-rt. as th0
lIgêlr
,,'hich adhers to it heconle
grainy, and Illig-ht
poil a
". hole boil. 1\ fte'r lllakillg' lun n Y. d
1rk (,
ll
d iC'
thoro-
ughly w'ash the' thernlUl1letcr h('fore putting into a light
boil.
III nsing ('OlOI'S for drop.:.; allcl
le
u' goo
, usc thPl11
in the forln of a p:l
te "There practicahle, thcn you Ci.1l
Inix thelH in ,yhpn the hoil is on the sJab, thus s:lving
YO
ll' P
ll); keep the éolor
ctnnp ill jars, look oypr thclll
evcry night, and, \yh(']'(3 neccssary, add a little cold ""atcr
to keep thenl nloist. or the top nla
T get d]'
T and hard,
"vhi
h ,,'ould luake' t
lC gooJs spel:ky. Use a scp:trate
piB
C of stic-k for eaeh eolol' to rub in ,,'ith, and hc care-
ful not to usc tOI Hluch eoJor
a \Tpry little goes a long
,yay '\Tith clear boiled good:5. Goods aro Inorc often
spoiled by using too nluch than too little
11101'0 C:lJl
al "raY5 be added if the shades are too light, but there is
rio rerned
r if you have added too Inuch. 'Vhell color-
ing taffies, this Blust hc dOHe in the pan: liqllÏd colors
are host
trouhle ,,,ill be sa \Ted if uscd in the foJJo,Ying-
order. Suppose Ra
pherry, E\Tcrton and LCll10n taffies
,\yerc ,yan ted, 111akc the LClnon taffy first, add saffron
()andy J.1Jakers' Tool:-s and J[achineJ'.'/
oJ ')
-'
just before the boil is ready, then the lomon, cHId pour
out; Inake the E\Terton taffy next in the saIne ,yay, add
the butter before the lenlon; then nlake the Raspberry.
In this arrangelnent there is no necessity of steallling
out the pan. Had the R
tspbel'ry taffy l?een made first,
the pan \vould have to be cleaned out hefore the Lenlon
or Everton taffy could ha ve been Inade, because it \vould
have been red.
l\Ieasure the flavors in a graduated glass: "Tash out
the glass frequently, or it "Till get rancid; ,veigh the
acid and see that it is "Tell ground: if it has become dry
and lUIUpy, rub it do\vn to a po\vder \vith a rolling pin
or heavy bottle on a sheet of paper before using. In
using fruit essences a little po\vdered tartarie acid
thro\ys up the fiavor, half the essenees "Till have a better
effect. Put tho acid on tho boil after It has been poured
on the slab in a little heap, and pour the essenco oyer it,
then thoroughly incorporate the ,yholo.
D se the best oil for the slab \yith a clean fiannol
cloth ;
eep the cloth in a saucer, if it lies about it falls
on the floor and picks up dirt and carries it to the pour-
illg plate. 'Vhon it gets hard or gritty burn it at once
and, get a ne\v one, or it may be used by mistake and
make a mess. 'Ve have seen the beauty of a hail spoilt
scores of times by using dirty rags and rnn<:id oil. A
sugar boiler cannot bo too careful in these JittJe details,
th0 success of his ,york largely depends upon it. It i
easy to inaugurate a good system, and much 1110re conl-
fortahle to "york to it than a slovenly" \vhat shall I do
,
24 Fletche}- .Jfa nuf"artUl"i ng (}o., Toronto.
next" sort of n nlethod. KIlO"" "There to find anù put
your hand on everything; ,,"hen the boil is hot there is
no time to look for "That you require. "A place for
eYer
'thing and e\"erything in its place" should be n
practical feature in every boiling shop.
STICKY CANDIES.
Perhnps there is nothing nlore annoying to the
.
t!'acle than sticky boiled sugars. All clear goods ,r hen
cxposed to the atmosphere \vill turn danlp, espc('ially
in ,vet "Teather. It is a question ofdegrep, sOUle slightly
and SOUle ,vill run ahnost to syrup: it is iInpossil,le to
obviate the forIner but the In tter ean be preYCll ted.
Great care should be used in adding the lo,ycring,
"Thether creanl of tartar or glucose, too nluch of either
"Till cau
e the goods to run inunediately after the,\T arc
turned out. "\Ven k or in ferior sugars, or not suffi(:icll t
hoiling, hns also this etfect. "r e know' of no rcliab]p
!lgent ,,-hich ,,-ill altogether prevent this l'psult but ,,-c
do kno,," that a careful arl'angen1en t of the diffel'cn t
proportions
using good sugar anù ""ell boiling grcatly
lnitigate, if not altogether pre\"ent the gripynnee.
GOJd
intended for exposure should containjust suffìcient
10\verillg to pre,"ent the boil frOll1 gTo,,-ing graill
" and
boiled right up to the stnndard. Of course diffcrent
sugars "Till earl'Y more or less lo,,"ering, but this cnn hp
easily tested by the ,,-orkIl1an. A fp,,- expcrÍlncnts will
deternline the exact q nan tity for each boil. There is
no cx('usc for drops st ieking in bottles "Then corked,
]/ruit Oil..;:) E..;senfial) Oil.
, Exfract.'i) Etc. :!5
this should not occllr
if it dops, the fault is in the n1nk-
ing; the ,ya tel' has a great deal to do ,,-ith causing the
candies to te stÍ<'ky. The \\
riter has experienced this.
in seyeral country places, ,,-here the only supply of this
indispcnsable ingredient 'YHS dnnYI1 fron1 the artesian
,veIls. To look at it, it ,yas all tha t could be desil'ed-
a beautiful, l'old, clear and ,yholesOlllc beverage. Of its.
chenlical constituents I do not pretend to giYP an
opinion, but the drops and other clear boils for ,,'hiéh it
,yas used got d
Ul1p direetly after the
T ,,'ere exposed,
anù ,\yould have run to a syrup had they not been
coyered up. The good
keep all fight in bottles, hu
it
s ver
'" annoyinp', not to speak of the injury and loss to
a business, ,yhen this is thp positiJn ,Yith regard to the
,,-;lter snpply. The only rClned
T ,ye could suggcst, (lud
\yhich ,,"'as yerr slIccessful, ,yns po,Ydered burax. 'Ve
used this in the proportion of a teaspoonful to eycry
1-1lhs. of
ugar adding it just as the sugar began to boil.
BOl"êlX has heen found llseful ,rith any ,yatcr ,,,hen nlak-
ing goods to he exposed in the ,yinùo\v 01' on the
COUll tel's, such as taffies, rocks and clear boiled sugars
generally. 'Vhcre thp supply of ,,-ater, as in n1o
t large
to'YllS is suitablc, gi,"'cn good sugar, crcan1 of tartar or
glucosc, in propel' proportions, and ('Hl'cflll hoiling' up to
the standard, the addition of hOl'í1X is Hnn
ces
nr
[lnd
should only b
resorted to uuder spc<:ial cil'cnn1stau<:es..
PLAIN TAFFY.
14 lhs. '''hite Sugar.
2 into thin
sliccs: it ".ill haye to he kcpt in shape ,yhil(' cutting, hy
turning oyer and prossing thp sides a
it h3colnes fl:\ t ;
a
peciallcP'gc sharp knifc is used for this purposc. _\
slllaller hoil than tlH> abo\
e had bettcr he tl'ipd hy hc
?,'Ïn-
, '-
ncr
, say hal f the q nnn tity. TlJis call be dOlle by hal ying
the ingredients. Xcedless to stat0 thesc rcnlHrks aJ1pl
.
to other recipes.
FRENCH ALMOND ROCK
12 lhs. 'Vhite Sugar. (j Ih8.
\\-eet Blanched AhnOIl(b.
3 U)s. Glucose. 4: pin ts ".a tor.
PUOCE!'
,-ßoi1 the sugar, ,,-n tel' and gl lléOSC III
the usual ".ay to the degree of ,,-eak craek, no;)
by the thcrnlOll1ptel', th0ll case the pa II a littlp
,,-ny oft' thp fire, [.nd let thp ahnonds gently slide
illtO the Ulass. Use the spatula a little jll
t to
n{(kf?I'.
(/ nd (}on(e('tioner.
Tools (( nd J/((clzinel'Y
') -
'-j.J
kpep tlH'\ allnonds fron1 sticking' to the hotton1,
stirring lightly onl
r the one ,,-ay, then ,,-atch the hoil
carefnlly till it tllrllS a lig'ht golden color; lift oft' the pan
and pour the contents into thp [nunes. Thc ahnon<.l ,,-ill
('Olne to the top hettcr in tins than in pnal'ing plates.
()f eour
e a hettf\r (IUality is I1lad0 hy allding JllOre
altnond
, 01' "ice ,-el'sa. The ahnond after being
hlanched should be sprf\ad on a tin and dried, eithpr on
the stOYC top 01' in the oyen.
RASPBERRY CANDY.
I:! Ihs. ,Yhitc SngHt'. :! quarts \yater.
ß lbs. Raspberry .J ,un. Bl'illian t Rosc Coloring.
PRocE:,s,-.l\Ielt the sugar in ,,-ater, and Loil
to h.lll 2
)O;
llid th0 ra
phcrry jarIl, and stir
it \yell in; l'CnlO\Te the p
ln frolll the fire, add
snfti<,ient l'oloring to lllake bright raspberry; I'uh
1>art of the Jl1ixture ,rith spatnla against
ide of
pan until it ehanges a heavy opaque, then stir
the \\- hole nlass un til Ilnifol'ln. PonI' the con ten ts caI'e-
full
r on a sLtb, cO\Tel'eJ \\Tith g1'0:H2d p.1p8r; Jllake thp
sheet ahout
inch thick, JnaJ'k in to hal's ,,,ith a
hêlr}J
knifp-, and brcak up ,yhp11 cold.
APRICOT CANDY.
G Ihs. "rhitc Sugar.
pints \\ïlÌC'l'.
:! lbs.
\ prieot JaJu or Pulp. Saffron Coloring'.
pl{ocE
.-)lelt thp sugar ill the \\Tatf\!' and boil to
ball, 2
)O, add the jan1 01' pu I p. Stir ,,'e11 un til thoroughly
InixC'd in, relllO\Te the pan, rub part of the l'ontcnts
.16 j''/efrhel. J.llanu,Jactlll'ing (}o., 7'ol'onto.
against th0
idc of the pan ,,-ith spatulel uutil
loudy anù
opaq ue; color ,yith saffron a brig'h t ye]} 0"., then stir the
\yhole togC'th('l' un til 111lifol'll1 (' londy; pour out in fnHne
01' on slab l:o\
crcd \rith oiled papcr. ..:-\ }>inéh of
tartaric a
id \yould illlprOYC the thl\TOl', hut of tell pI'e-
yent C'andying, unless in the h:lnds of an expl'I't. In any
C':!se the acid shonll
he added in a fine po\Yder êiftc)' th
\,- hole has heen thorongh] y grained. .A pallette knifc is
:1 ,.cry useful knife for l'ubbin o ' the suo'ar (lo'ainst tlH'
( . t"' M b '
sidc
of the pan.
BROWN COCOANUT CANDY
14 Ibs. Bro"'ll
ugar. ß pints ,yater.
G large Cocoanuts
liced.
PRocE
.-l\lelt the sugar in thc \yater, and boil tù
d
gTee of ball, then add the sliced cocoanut, stir thelli in
1\
n10YC the pan fron1 the fire and rub the sugar against
the side of the pan until it beCOlTIeS cloudy stir the ,,,hole
tog
thpr until the ,yhole becollles
lónd
and thick; turn
out the batch into tins or on blabs; mark ".ith a sharp
knifeintosqllarcsor bars. 'Vhell ('old hreak it np nt
EIèll'ks. Prepare th0 l'O
OHnuts by cutting thcn1 np into
thin sli('es \yith a spokcshayc or nutehiue. 'fhC' bro,\"n
skill is seldon1 skinu0d off for this ùaI'k cand
T.
"WHITE COCOANUT CANDY
1-1 Ibs. 'Vhite Sugar. ß pints "Tatcr.
Ü L'lrge Cocoanuts Pecled and
liced.
PnocE
.-PCc] off all the hl"o,,-n skin frolli the nllt
\\'it:l a sharp knife : "-a
h thcln and cut into thin slices.
(}andy Jlal....e}".
' 'l1no/s and .JlachineJ'.'/ .37
::\fclt the sugar in the \yater and hoil to h
tll 2;-)0, add thc
li(:ed nuts, keeping the boil ,veIl stired. "\Vhen thorough-
I
T 111ixed, rel110ye the pan frolH the fire nnd COlnn1ence to
g'rain \\.ith pallette knife or spatula until tlH'\ \vhole I1UtSR
turns an opaque ,,,hite. NO\\T turn out thp hatl'h into
fralnes, or on the slab, \yhich has been eovered \"ith
paper; mark into convenient sized bars, hreak up \"hen
ct hard.
CHOCOLATE COCOANUT CANDY.
10 Ihs. BrO\"ll Sugar.
1 lb. Purc Dlock Cocoa
4 Coeoanuts shreddcd.
n pints \yater.
PROCE
.- \Yhen eraeking the nuts, do ::;0 over a
hasin and savc all the Inilk: pe
l all hrO\Yll skin oft
and eut the nut into fine shrpds ,yith ulèll'hinc
dissolve
thp sugar in thp P:Ul \"ith the ,vater and cocoanut nlÍlk,
hoil up to ball, remove the pan a littl0 oft' the firp. then
add the nut together ,vith the pure block cocoa, stir
the ,,,hole together, grain on side of pan as before dil'-
c0ted. Stir the ,,,h01p ,yell np and tnrn ont into frnu1es
0)' on pouring pIa tes.
. B.-The pnre cocoa should haye becn prcviously
Inelted in a sanecpan or chopped up in Slllall pieces.
In the latter ('ase there is less \yasto, :\11<.1 the heat
of the sugar "
onld soon mel tit.
FRUIT CANDY.
7 I bs. \Vhite or BrO\Vll Sugar.
lh.
\Yeet .. \hnonds.
1 lb. Currants elenned and dried. 2 pillt
\yatcr.
.1, lb. Sultanas.
atrron Coloring'.
.)8 1
11 efche r JIa lIufact u ri N!1 (/0., 7'oj"ol1to.
PJ:oC.E
.-)Iix together the fruits, ,,'hi<.:h should
11:1 vc been freed frolll grit and dust
boil the sugar and
"(ltCI' to the degrec of bn]I. 2
O; relll0ye the pan frolll
th
fire
gently grain the boil hy rubbing [1 Jittle of the
syrup against the side of the pan un til (' londy, then
slide in the fruit and stir the \yhole together, adding a
Ii ttJe saffron to eolo1" a brig']] t yeJIo,y.
ec tha t the
Jnass has changed to an opaque, thcn turn the lot out
into [reunes or on n poul'ing sInh.
CANDIES, V ARIODS.
Fri.lits green, dried or preserved, ahnoncls and
nut:-5 uf ahn03t cyery dcs('ription, as ,,-cll :lS 11ayors al.d
colors of a pleasant taste and }.Jl'ctty hU0 lllèlY bc lltcd
in In
l king eandies. The pl'O('CSS is exact l
- the 8èl n1('
the ingredients can be arranged to suit th0 faney of the
Inaker an( 1 the pa]a tC' of his (' us tonlcrs. The fi
] d to
seleet variety fron1 s
cn1S inexha ustablc, 60 tha t 11e,,'
goods of this elass should he in trod ucC'd ad. lih. No
good purpose conId be servcd by gi \-ing a pl'o('esf'ion of
these si1nple insrrnctions, ,,-hen ,,'ith littl0 thought êllHI
judgnlent anyone could invent a ne,," eandr for t11C]11-
seh'es. It lnight be as ,yell to add that a littlc gIul'ose
ur erealn of tartar added ,yill nlak0 the candie::; softer,
èUHlln
y be used, if prpferrcd, in eneh fOl'lnllla in the
proportion of 2 ]1>.s. of glueosc or a tensrOOl1fll] of c'reêun
t:ll'tar to eycry 1 I) lb:-;. of sug:lr.
j.'J"uit Oil.", Essenf ial, Oils, E".rf raefs, Etr. ,J.?
ROLLER PATTERNS.
5b
e
/'
"
9 -
. \
"
r7l 0 ,. to
.. '\
. I
:
,
jJ
4-
27
15
33
---.
c.- -""......J
e>Ðt>
Ð Ð
ÐRlfL E "Ð
ð ()'
Ð
Ð Ð ÐÐ
o <3:'0
f
.'
o -- 0
OG
f)
,
18
Xo. reo Ih
1 TOlll Tluunb Drop. . . . . . lOCO
2 Currant Drop.......... 8-10
R Acid Drop....... .. 5CÚ
.J- SOtÚ' Ball. . . .. .. .. 2;-)0
:) Sour Ball. .... " 0 . . .. 1S0
G F is 11 .. ............... 2110
7 F i!' h . . .. 0....... 0 . . . " 1;:;0
H Fish. . . . .. .... 1:20
n F i s 11. . . . .. ........... 1,0
10 Fish. .. . . o. .. .. . . .. .. . . 40
11 StraW1JelTY 0..0......... 200
12 Raspherry...... . . . . . . .. 20J
15 Shell. . . .. ............. 2( I)
55
54
.
.. .Iiiæ
i!i!..íìrå!
1iJ.liai 11:. íi ,
1.1' Éi! Ii! Bt ii! iì!: iit I
íifllli!ii'a!:r:I1Iir
Ii Iii! ii! Ii!
iït ii l
28
Ko. To lb.
IG :Thlotto Lump........... 200
17 :Thlotto Lulnp........... .1211
1
:\[otto LUIUP 0 . . .. .,. .. 80
27 Seal Cough. ............2011
28 'VafRe ........ ... .... 180
3
Cigar.. . . .
. . . .. ......... 35
ß7 Heart and Ha1'<1 . .. . .100
a8 Acorn. . . . . . . . . . . . . . . . . .2ûfl
t2 Batton. . . . .. .. .. ......200
;>3 Cou
h. . . . . . . . . .. . o. . . . . 120
51 Polka.: ...... 200
55 HiRe..... .... ........ ....150
5t; rrw ist Loa f. . . . . . . . . . . . . .
ou
..Jf) l.'lelche}' Jlanufactul.ing CO,) '1 1 oronlo.
BARLEY SUGAR DROPS.
! oz. Oil Lemon.
Saffron Coloring.
4 pints ,yater.
PROCERS.-Put the
ugar and ,vater in a pan, place
it on the fire, giving it an occasional stir until the
sugar is dissolved, then add the glucose, or 1 oz. creêun
of tartar-either ,,,ill do, but do not use both-place
the cover on. the pan and lct it boil for tcn Ininutes or
so, (the cover is put on to stea 111 the sides of the pan
and keep it clean and frce fr0l11 granulation)
take oft'
the cover and put in the thCfl1l0111cter, inllnersing the
bottoln part in the boiling liq uid. l
et the ,,,hole boil
until it rcac:hes the degree of {'J'aek, BOO
tinge \yith
saffron, thell pour the contents on pourillg plate, ,,,hich
has been IH'eviously oiled; sprinkle a fe"
drops of oil
of lenlo11 o\
er it, turn the edges as it begins to cool:
then turn it over, knead it up as soon as rou can handle
it
if it is on a cool slab you nlllst be pretty smart 01' it
,,-ill get too hard. _-\s soon as it gets stiff enoug-h cut
oft'snlall convenient pieccs and pass through the barle
-
sugar Inachille : ,,,hen cool brcak up, giYC then1 a good
shake in êl rough I-;eive to free thcn1 fr0l11 any Inachinc
scraps; the drops are then ready for bottling. Po,,-dcred
sugar is not usually Inixed ,,-ith thcse drops.
1-l1bs. 'Vhite Sugar.
3 Ibs. G Incase.
PEAR DROPS.
14 lbs. 'Vhite Sugar.
3 Ibs Glucose.
1 oz, Essence of Pear.
1 oz. Tartaric: Acid.
2 quarts ,vater.
Paste: Rcd Color.
])lU.P Fruit Jltice:'í, (Yolor...., Etc.
--11
PHocEs
.-DissoIYe the sugar in the ,yater, add the
o'lueose and brin 0- thp ,yhole to the deoTee of crack
t", h 0'
pour the contents on the slah, rub in a little red paste
color in one corner of the boil to color light pink, tUI'll
up the edges, add the po,Ydered acid in a little heap,
pour O\Ter the acid the pear essence and thoroughly
mix through the entire n1ass by kneading: ,yhen the
b:ltch is stiff enough ('ut off in slllall pieces and pass
through the pear drop rollers; "hen ('old
ift and nlÌx
some i<'ing sngar anlongst theIn, and bottle.
RASPBERRY DROPS.
14 ibs. 'Vhite Sugar.
2 quarts "
ater.
nIbs. n Iucose.
oz. Essence of Raspberry.
1 oz. Tê.rtaric.
Coloring, Brilliant Rose.
PRoCEss.-l\Ielt the sugar in the ,yater, add the
gl ncose and boil the ,vhole up to ('rack; pour ont the
h8il on a cold slab, rub in a little of the cherry paste to
('0101', turll up the edges, put in the po,vdered acid in n
little heap, pour over the acid the raspherry flavoring
and knend up the batch till thoroughly 111ixed nnd fit
for the machine. Cut off in pieees and pass through
the raspherry roIlers; sift, dust and bottle ,,,hen ('old.
ALMOND TABLETS.
14 lbs. Bro,vll
ugar. 2 Ibs. Ahllonds, Chopped.
ß lb
Ulul:ose. 4 pints "
nter.
Lemon Flavoring.
PRocE
.-Boi] the sugar, glucose and ,vater, as
dirc(.ted, to the degree of erae k; pour the boil on oiled
.
-J2 1-7 ehohei' .J.llaJll
f'act it i'; ng (}o., Toronto.
plate, sprinkle the ahnond oyer it \vith a fo,,- drops of
oil of lenIon, knead the ,,-hole together till stift
C'llt off
:-;n1:111 pieces and pas
through ta blet roll
r:,;.
PINE APPLE DROPS.
14 Ib
. 'Vhite Sugar. 1 oz. Tartaric Aeid.
3 Ibs. Glucose. 8affron Coloring.
4: pin ts ',-ateI'. 1 oz. Essence Pine Apple.
PHocE
.-Boil the sugar, glucose and ,,-ateI', as
before directed, to the degree of cl'aek ;
1 (); add to the
boil saffron paste after it has been poured on the slah;
\"hen on the slab put in the acid and essence of pine-
apple; knead the ,,-hole tog-ether; ,,-hen stiff enough,
cut off in piJces and p \S"5 throug'h the pilleapplp roll.
COCOAf'1UT TABLETS.
11 Ibs. 'Vhite Sugar.
H lbs. Glucose.
lIb. Des ieen tpd Co
oan II t.
1 pin ts ,,-a ter.
PROCES
.-Eoil the sugar, ,,,atpr and glu<:ose to thp
degree of <:rack; pOllr on slab and sprinkle the de
ic-
cn,ted COCO:1Jlut over the boil, tia yor ,,-ith le1no11, mix up
and pass through tn blet rollers.
ACID DROPS AND TABLETS.
l-1lbs. Best 'Yhite
u
'nr. 4 l)iJlts ,vater.
oz. Cronlll of Tartar. -! oz. Tarta ric _\.cid.
LClllon Flayorillg.
PHOCE
.-Put the sugar ê\nd ,yater in <:lean hright
pan and hring to the boil, add crean} of tartar. place
the lid on the p:lll and boil for ten Ininlltes ; renlOye the
l.'ine /''lolreJ" and E.'\sence 1//((1"01..';
J:J
eoyer and put in thC'l'n101neter, boiling on a
harp fire
to the degree of er
H'k: pOll]' out at once on clean,
greased slah: \\'hell (:001 enough, turn up at thC' edþ,'es
and fold the boi1 oyer, then add the acid ,vhich has been
finally po,vdered, together ,,
ith a fe,,, drops of lelnon;
knead up thp ,vhole until stiff alld pass through drop or
ta blet rollers; break up \"hen cold, and dust ,,,ith
po\vderecl sugar, ,yeigh and uottle.
X.B.-\Ye 111eêUl the tern1 ",,
hite sugar" to include
loaf. dntl"h erush, granulated or erystal : any uf these of
p:ooJ quality ,yill ans,vel' the purpo
e.
BROVVN COUGH DROPS.
l-1lhs. Bro\\yn Sugar.
ß ibs. Glucose.
ß oz. ....\eiù T'a rtari
.
oz. ()il
\lliseeù.
1 oz. Oil CloYe
.
1 oz. Oil Peppern1in t.
=! oz. Ilerb IIorehoul
d.
f> pints 'Yater.
PROCE
.-First boil the herb horehound III the
,vater ten lTIinutps, then strain: add the liquor to the
sugar and the glucose, and boil as for other drops to
<..:raek n 10 : pour on oi1ed slab: turn up the edges and
fold in the boi1, then put the tartaric acid in a littlt\
heap on .the boil, and pour O\Ter it the aniseed, clo\'e and
pCl'pel' 111 in t, knead up the ,yhole, thoroughly Inixing the
fta \Tors until stiff enough to p:\
S through Inachin 0
cough drop ro] lel'
.
X.B.-The hro\YIl sugar should hp uf good boiling-
quality.
44 1 1 '/ etcher JIa J1ulacf lu'i ng (}o., rrOI'Outo.
LIGHT COUGH DROPS.
l-llbs. 'Y11ite Sugar.
ß lbs. Glucose.
3 oz. Acid Tartaric.
oz. Cough Drop Essence.
} oz. Oil Aniseed.
J pints 'Vater.
PHoCE
s.-Boil the sugar, glucose and ,yater as
hefore directed to the degree of crat"k, 310; pour on
greased slab; first turn up boil, then ndd po,,
dered acid,
t"ough drop esscnce and oil of aniseed; Inix thoroughly
un til ready for n1aehine, and pass through cough drop
rollers; break up; sift, and dust ,yith po,vdrrcd sugar.
N.B.- ,yo e haye alnlost said enough about plain
111íu.:hine drops; they are a II practically Inadp alike,
the ("0101', Ha VOl' and shape alone differing. See {)u}" list
for (' Jlo/.,r;: and.fllll'or,,:. ('((ndy JJl((('hines and rollers..
TAR COUGH DROPS.
1 oz. Dried Rose Leë1yes boil in 1 gallon ,yater
to half a g'nllon, strain and n1ix \yith 10 pounds
ugar,
21 pounds (i] Heose and 1 oz. strninf\d Tar, boil to the
crack and finish as for othcr drops.
IMITATION CHOCOLATE STICKS.
8 lbs. 'Y11Ïte Sugar.
2 lbs. Glucose.
\Tanilla Flayoring.
PHocEs
.-Place the pan ("ontaining the sugar and
,,-ateI' on the fire,
tir in the glucose and bring the lot
to the degree of ,,-eak crack, 300 ; pour on the slab,
turn np the edges, fol(1 over the boil, and add the acid
and \'anilla; ,,,hen thoroughly mixed and stiff enough
;
pints 'Vater.
1 oz. Tartarie ...\cid.
F'l"eezel..
, Packing Can.
, Refl"igel"atol"
, Etc. ..J/j
to handle, then pull over the hook un til gloss
,y hite :
relnOye it to thp slab, and roU in to rods about ha If nn
in
h thick: "rhen cold snip off into short equnl lc)'gth:--;
and dip theln into IncItcd chocolate paste, compo
cd of
lb. purc block cocoa,
lb. ground sugar nnd ß oz. lard
01' eocoa buttcr (no ,yatel'). 1tIelt thcse ingredients in a
\
cssel by standing it on thc hot furnace plate (not tco
near the fire) stir until all is dissolyednndincorporatcd,
then dip sticks in this
nixturc singly, taking then1 out
in1111ediately and laying theln on ,,,ire fralnes to dr
.
CHOCOLATE COCOANUT STICKS.
8 lbs. \Y11ite Sugar.
2 1 bs. Glucose.
Des icca ted Cocoan u t.
PHocE
s.-Bo.i.l the
ugar, \yatcr clud glllCO
C as
directed to degree of "
eak crack, 300; pour on oiled slab:
cut oft one third for pulling: add to the othpr t\yo-thirds
the pure cocon and Inix it in: pull the sn1aller piece oycr
the hook until ,yhitc and glossy
spread out the :-;oIid
sugar nnd lny the pulled in the celltrp casing it round
(\\
enly then roll into stieks 1 inch thick; ,yhen L:old, snip
oft' into lengths Inake a thin solution of gunl 01' gelatinp,
"ret the surfacc of each stil'k, anclroll in desicTated co<:oa
nut: ,yþen dry they arc ready for sale.
:1 pints 'Yater.
4 oz. Pure Cocoanut.
ACID STICKS.
Clear ,,,hite.
1 0 Ib
. \Vhitc
ugar.
oz. CreatH of Tartar.
oz. Tartaric Acid. i.) pin t
,ya tel'.
l.Æ1110n Flu \
oriJlg.
-J(j 1-'/ etcheJo J/a lllltact uring (Y()., T'()Joouf().
PHOCE
S.-Put thp sngar and ,yatcr in a élcan hright
pan, add the ereèun of tnrtar and hail np sharply [0 a
\yeak craek, i300; pour the batch on oiJcd
lab
turn in
the edges, fold the boil o\
er, then put in po,ydercd acid
,,,ith a fe,y drops of le1110n
kncad the ,yhole together,
"
orking ono end do\yn to n point
dra ,y it out the
l'cquirpd thil:kncss, thp full Ipl1gth of the plate, ('ut it
off, thcn do another length likc\"ise, repeating the opera-
tion Ùntil the hoil is ,yorked up
keep thp first piece in
shape by occasionn lly rolling tlienl ,ybile the renlninder
of the boil is hcing pulled out and shaped. 'Yhen the
boil is finished, and the sticks cold, sllip thenl oft' ill
lengths ,,,ith scissors. ..A.11 assista11 t is yery useful to
keep thp sticks in I1lotion ".hile the boil is being ".orked
up or they nlar heconle fiat.
PEPPERMINT STICKS.
D
lrk brO\YI1 \"ith light stripes.
RIbs. BrO\Yll 8ugnr. 3 pints 'Vater.
2 lbs. (}lllcose. Peppernlint Flayol'ing.
PI:OcEs
.-Bl'ing the sugar, glucose and ""ateI' to
the degree of l'rack in the usual ,,-ay
pour tho batch
on the slab
,york in the fia yors
cut off a picce about
1
pounds fronl the boil and pull it oyer hook until
li
'ht and satiny, then roll the pullcd sugar out into a
long stick, cut it into six pie('os of p(luallength and la
?
thcrn on the solid boil long,,'ars and equal distances
ap:lrt, then roll the boil into shape, bring dO\Yll one end
to a point
pull out into eOllyeJlicnt lengths, t\yisting
Soda F'Oll Jlf.
) Oeneratnrs) (}yl inder.'i) Etc. 47
thelTI so tha t the stripes fornl a pretty spiral ronnd the
stic k.
:X.B.-For the stripes in this case, \vhite sugar is
oftpn used and looks In uch hettel', hut to do
o t,YO pans
are necessRry, one Inay be a :;lunll saucepan to_boil t".o
pounds. The \v hite sugar is 110iled separa tely in the
ordinary \Ya
\', othpr\Yise, process, \"ould te fxnc1Jy ns
descrihed.
LEMON STICKS.
Pulled yello\y
en tre \yith
Tello"
case.
lbs. 'Yhitp Sugar. a pints 'Vater.
=! lbs Olucose. Lenlon Essenee.
Yello,v Paste Color.
PHOCE:--.:-o:.-Boil the sug-ar, glucose and \yater to a
\yeak crack
pour the hatch on oiled slab; \vork in color
and fhtyor; cut oft' one-third Hnd pull over the hook
until of a bright yello\y satiny appearancp
relnO\Te it
fronl the hook: spread out the plain sngar and lay the
pulled in the centre
case it nicely all round \yith solid,
thon con11nenl:0 to roll; bring one pnd do,,'u to req uired
thil:kness; pull out into sticks as long as convenient,
"hen cold snip in to lengths required.
ORANGE STICKS.
Pulled \yhite body \\Tith one broad red and t".o
nal'1'O". orangp stripes.
8 Its. "rhite f'ug'al'.
c
2 11>s. Glucose.
3 pin ts "rater.
Iled Coloring-.
Oil of Orang-po
Tartaric .A,éid.
-/8 j'?efchel o JJlanl
facfllring (}Oo, 1'nJ'onfo.
PHOCE
.-Boil the sugar, glucose and ,,-ateI' to the
,,-eak crack, 300 : pour b3teh on
lab : cut oft about onc-
third of the boil: diyide thi
into t,,,o picees
color OI1C-
P_l1't a deep red and the other a deep orange: Inix in the
<':0101'3 q uic kly and stand thell1 aside 011 a piece of ,,'ood
in a ,varn1 place till ,vanted; no,y put the acid and
tl:tvoring into the larger portion of the boil and pull
over the hook until ,,,hite and sponge
'"
ren10ye it to the
slab, then take thA piece of rcd sugar and dra,y it out
about 1
inches long and 2! inches ,yide; lay it do\"n
the centre of the pulled sugar, then take the picce of
orange sugar and pull it out about;
feet, half the thick-
Hess of the red, cut ill t,YO and place one on each side of
the red, about t\'"O inches from it, roll, t,yist and pull
out the recognized thiekness ; ,vhen cold, snip in lengths.
CINNAMON STICKS.
Clear pink body ,yith four IHUTO'Y ,yhite stripes.
6 lbs. 'Vhite Sugar.
2 I hs. (i-ltH.:ose.
Cinnamon Flavor.
3 pints ,yater.
Chcrry Paste Color.
PROCE
R.-Bl'illg the sugar, glucose and 'yater tu
the crack and pour out; cut off piel:e and pull it ,yhite :
color thc hody light pink, add the ftayor, prcpare the
four stripes as before directed, lay then1 on thc cl
ar
sugar, equal distance apart, roll out in lengths and snip
oft' ,,-hen eold.
Bakel'''' and COllfeetioners' 7'uo18 and J[achinery ./-9
CLOVE STICKS.
Ahnost tranSpal'Cll t \"ith a tinge of red, striped \yith
\yhite and red st ripes alternately.
K lbs. Rugal'. ;3 pints 'yater.
=! lbs. raucose. Cherry Pastc Color.
Oil of Cloyes.
PnocE:-::-;.-Boil thc
ngar, glucosc and \yatcr to
nOD; pour on th0 oiled
lab; cut oft' slnall portion,
divide It into t'ro, color one deep rcd, lJuH hath
tripes
and lay thcu1 altcrnately on the solid sugar, for 111 the
boil ill to a roll, hring dO\\-ll one end, usually tIre left
encl, to a point; pull out in long long ths and t\\'Ïf.;t:
\\'hcn cold snip ",ith séis
ors to size.
RASPBERRY STICKS.
Pu]lcd ,,'hite centre, ('(lsed ,yith rcd and striped \"jlh
six IUllTO,y \y hite stripes.
8 Ib8. 'Yl1ite SUg
ll' H pin ts \\-n tcr.
':! lhs. n lncosc. Chcrry Red Pa
te Color.
Raspbcrry E...;scnec.
PnocE:---s.-Boil the
ugar, glucosc find ,,-ateI' to
('rack ;
OO: pour t he hatch OIl pl
ltc: cut in half Hnd
color onc h:tlf red, thcn flavor hath halycs ,,,ith C
C]H.:e,
l'a
pberry and a little tartaric acid) ; pull onc half oycr
the hook and ('ut oft' onc third of it and lny it aside':
pu t tl10 otller t".o thirds ill the ccn tre of the red
olid
sngar alld case it ilround; no,,- la,
the rCluaining pic(:(:-
of pulled sugar ill six lcngths of eq ual thh.:kncss and
distances apart on the top of the cased boil: roll out
the hall to the required thickncss, t,yist and snip ofr
into lcngth
\yhen cold.
.'}o ]?letclzer J/anu.facturing (}o') T'oronto.
T\lVISTED BARLEY SUGAR STICKS.
IIand lUnde.
lb..,. 'Vhite Sug'ar.
l.
2 lhs. (}lu
os{\.
iJ pints ,,'ater.
Len10n FIn yoring.
affl'on Color.
PHOCE:-,
.-Put the sugar and ,yatcr in a clear,
hright pan and bring to a boil, thol1 aùd the glucos(\ :
put on th3 lid for fi \Te ulinutes, continue boiling in thp
lIsnal ,,-ay till it reaches crack 300; no\y aùd sllfficicn t
('oloL'ing to tinge a golden color and pour the hoil en I'C-
fully oyer the SlllOOth slab, so that the sheet of sugar
,,-ill not be n10re than the eighth of an inch thick.
,YhCll the sheet has partly set, cut it into strips 0110
in('h \yicle and the \yhole lcngth of the sheet \rith ::,cb-
sol's. Let an assistant take charge of the strips. aud
twist thCll1 by taking hold of an end in each hand and
turn then1 .in opposite directions, forn1Ïng a spintl
('OlUlllll ; ,,-hel1 collI t;llip the req nired lengths and cal'(ì-
fully ,,'eigh and bottle. To lllake these goods th(ì
op?rators nlust be very quick in their l1l0Ven1('nts.
The sILt b nlust be \yarnl on \yhieh the sugar is poured,
as the thin sth.:ks cool so fast and get hrittle.
PEPPERMINT BULL'S EYES.
For cornered drops cut at anglc:::;, black ,yith ,,'hite
s tri pc:;:;.
R 1'h8. Bro\yn Sugar. ß pint:::; ,,-a ter.
=! lb
n luco:;(ì. Peppern1in t Fla YOI'.
PHOCE
.-1'hc process is exactly the salllC as for
p::PPol'lnint stick, \Tiz
b)il the Rugal' ,,-atcr and glucose
(}andy J[ake}Os ]"0018 and JIachine}oy. r."j/
to "
eak crack, 300: pour the boil OIl oiled plate,tlayor \yith
peppernlint and ,york ,yell up; in a SBlaller pan ha \re
t\yO pounds of ,,"hite sugar, ".ith the usual proportion of
crealn of tartar and ,,'ater boiled to the S(l1ne degree;
pull this O\Ter the hook until \yhite and porolls ; renl0YE!
it to the plate and ,york it do\yn into lengths about one
ÏJl('h thic'k ; lay thenl long\yays on the solid boil, equal
distanecs apart; Blake the ,,-hole boil into a thit'k 1'01],
bringing' one cud dO'YI1 to a point; dra\\
off as for one
cent stit'ks, but thicker: then \yith scissors snip thCUI
off ill pieees about an inch long. Holll the scissors in
the righ t hand, the
ugar in the left; eycry thue you
Blake a clip turn the sugar half ,yay rounel, so that thE!
eorners of ea<..'h cllshion "riJI bc at opposite angles.
BULL'S EYES, (Various.)
The fOfnlllla given for the differeut kinds of sugar
stieks ,,-ill ans\yer for the variety of bull's eyes. The
proecss anù ingTPdien ts are precisely alike. The
ti<..'ks
lllay or l1lay not be dra,,-n out a little thieker J accord-
ing to the size of drop required. Crc(un of tartar 111ay
be substituteù for glueo:--;e in all rel:-ipcs giY0n for boilèd
goods. The sugar is not boiled quite so high for hand
goods or pulled sugar as it is for 11lachine drops: bcing
a little'lo\yer it ,,'orks bettor, keeps longer pliable, a nel
is less brittle ,,"hen cold.
ROUND BALLS.
8 lbs. Sugar.
2 lbs. Ü lueosc.
Color.
i1 pin ts "-a tel',
Flayor.
.a
J2 F'lelche}' J[(lJll
f'aclu ri ng Co.) rroJ'onto.
PUOCEss.-Boil the sugar, ,yater and glucose in the
usual ,,'ay to "
eak crack, say 300 ; pour the boil on the
sIn b, ('0101' and tiavor to taste; ,york the batch up until
stiffish, then roll the boil round, getting one end dO'''l1 to
a poin t as directed for sticks, pull it off in lengths of
about three feet and about one inch thit.:,k ; cut in pieces
,yith ".L\CKSOX B.\.LL CUTTER" and roll round ,yith the
hane1.
\.Jl expert assistant is necessary for this opera-
tion, as the balls nlu
t hp shaped ,,,hile hot and kept on
the 1110ye till cold.
,I"
JACKSON BALL CUTTERS.
,III" , !I,U (-iI\" ' I : , . ',I
,
III Ii, I I' ','"IC ,,' "llh I
' " ,I ""I'\. ,'I,....' ",' ", Ji?'
r ,< r "", Ih' ,il
':1). ' I ,:'
\ ,." ,
\, \
" (
' _ 01' I' ,,-<
", ," .
\
; ,,"-
-"=0. "'--
4...?
-
-::..... -
-
--
-----
This cut represents our Improved
Ball Cutter, or Press, \vhich cuts
only one size ball; the improvement
consists of a finger bar, operated by
a cam, so that each tinle the handle
is raised the fingers throw out the
balls frOlll behveen the knives.
Fig
lI a.
:K o. t Cuts 8 ball
. 1
inch c1ialneter (with Fingerbar) 1
.. 2 .. It halls, 13-I8 in. I. "$15 CO
"3 "9 ball
, 1 inch I I I.
"r..1?
"!þ.'P
,;""'
,
\.
Jackson Ball Cutter.
."
This :\Iachine has two steel
kniyes, and is regulated hy a
guage, so tbat it will cut Ba lls
of any size.
]."ruit Oils) E."i.';ential Oils) Extracts, Etc. f).'J
Thi.;; general recipe ,,'ill apply to all balls. For
details of pulling, striping, easing and variety the
render is referred to the various proce
ses giyen for
sticks and bnlls eyes. They are all nlade and finished
in thi", \yay. For snulll sizes, pull out the lengths thin-
ne]' ; for large sizes, thicker.
To Inake the \TariOlls striped balls lli<:ely, requirps
practice and a good deal of it. No anlount of book leal'11-
iug \yill teach those \\'110 are quite ignorant of sugar boil-
ing; hut at the saUle tÏlne if the reader has lllaster('d
the sÏ1npler pro<:ess a t the beginning of the book, he is
quite capn hIe of understanding this and \yorking out
his O'Yll ideas in thi
\yay: but hand-nulde balls should
not he attenlpted until the learner. feels eonfiden t he
can Inanage a boil easily aud quickly, because there is
no tiIne to think after the sugar is on the slab. The
111aniplllation nlust no,,- have been acquired to an cx-
tent so as to cnable thp operator to proecC'cl a-.; if hy
ius tinct.
ROSE BUDS.
8 lbs. 'Yhitc Sugar. i
pints ,yater.
':! pounds glucose. (,herry Paste Color.
;) ór 6 drops Otto of Roses.
pJ{ocE
.-noil the sngar, glueose alld 'YH tCl' to tl1<.\
degree of <:l'èt('k ;
O(), pOlll' on oiled slah, cut oft. about
one third for pulling, color the larger piece a decp reel
aud flavor ,yith otto of ro
cs; pull the slnaller piece
O\Tel' the hook till '" hite; slJl'cad out the Inrgcr picl'c,
/j-J I I etche}. .J[a nulact l{ring ["'0., 'l'oronto.
lay thp pulled sugar in the lllÍddle, casing carefully
ronnd, pass through Slllall acid drop rollers.
N. B.-Turn the hoil on its erlge eyery tÏlue you
<:ut a piece for the llulchille, in order to keep the pu]led
sugar (1:-:; near the centre as possihle.
RIPE PEARS.
Ihs Sugar. Cherry ReeL
lbs. Cancose. Ycllo\v Paste Color.
;) pin ts ,,-ateI'. 1 oz. Esscllee Pear.
1 oz. Tartarie .L\.('id.
PHocE
R.-:\Ielt the sugar ill the water, add the
gltH'ose and boil to ao;); pour OIl slah, cut the bat<'h
in to three equal parts, ftnyor \yith essence of pear,
top:ether "Tith a little acid, color 011(1 part deep red cHlÙ
one dC(1p yello,,-, pull the third portion O\Tcr the hook
and lay it het\yeell the
'ello\\T HIlrl rpd pieces so that
onp
ide \yill h(1 yello\\" and the other bright red: <:ut
off ill to eOll yenicn t sizes and pass through large pca l'
drop rolJprs. These goods arc sold either plain or
crystalizcd.
BOILED SUGAR TOYS.
See our sto('k of ('lear toy nHHllùs, list of ,yhich is
Inailed on application. They 111ay be had to turll úut
all kinds of fignres, sneh 'as dogs, ('ats, elpphants, ctc.
They are Yer
T popular cUl10ng the children and sell
,,-ell in certain distriets, and sho\y n handsonle profit.
The 1110nlds are generally 11lade in t\yO part
; they
Innst be ,yell oiled; the sngar hoiled as for drops. Fill
j)lu'e Fruit .Juice....) ('olor...., Etc.
.j:)
the 1110uIlls full, and just hefore the \'" hulp 111(/ l'7efr-heJ o JlaJ1llfcu-turing ((0./. 1oJ"outo.
be aln10st cold during the operation
being bulk
T th0Y
retain the hcat a long tilno, Hnd thereforp ha \re a grcn t
tendency to grain.
IMITATION INDIAN CORN.
1hs. 'Yhite f'ng;al'.
<
:! lbs. Ci-Iu(,o:-ìe.
l
ello\y Color.
ß pint
"Tater.
LClnOll Fla \Toring.
PROCE
.-Roil the
ug;ar ,
ducose and ,,-n tel' to
L ...
\\Teak crack, 305
pour the boil on slab, fta YOI' \yith
101110n and color yello,,-
cut this hoil in t".o and pull
one-half over the hook
roll the plt1l
d h
df out ill
length
ahout the size of a corn pod
no\y put the plaill
yello,,- sugar through the TOlll Tl111111 h drop rollers,
loosening the scre,,'s a little, and case the pulled sUt!'(tr
"Tith sheets fron1 tl10 nIae-hine
if done carefully, th<..\
result ,,-ill be a good in1Ïtation of real Illdian corn.
POPCORN BALLS.
Roast the co I'll hArries O\-C1' a sH10keless firc ill a
corn popper (get our price for corn poppers) : keep sþak-
ing until eyery berry has burst
hoil suffh.iellt sugar
and "Tater to the degree of feathcr, :!4;); add to ea('h 7
lbs. syrup, foul' ounecs of di
::;oIYed glun arahic
,yet the
popped eorn in this syrup. and roll thell1 in finp
plllycrizcd sugar until coatcd all over" thcu la
r thcnl
asiclc
\"hell dry repcat the ('oating proeess in thp ::,[11ne
Hlanner until they haye takcn up the desired thi<:kness
of sugar. "T eip:h or nIcaSllre suffieien t con ted berrics,
a('cording to size of b:111 rC Ibs. Desiccatcd Cocoanut. n pints '\
atel'.
PR.O('E:--:'
.-Pllt the sugar, glucose and "
ater in the
pan; plêu'e it on a slo"- firc
stir in thc cocoan ut and
fa rina n nd boil to stiff ball, ..':!;>f>, keeping it' ,,-el1 stirrcd.
Pour OIl an oiled slab, and cut up to size: "Then set, dust
,,,ith po,rdered sugar. In larg(\ factories ,,
here this
candy is 111ade, llulChincl'Y plaYR an ÏInportan t part. In
fact the lnanipulation is practicnlly all done by
11lechanislu. There is the desk
éa tor for preparing the
cocoanut
, the steHl11 pans, "hich Hl'{\ fitted \yith beaters
re\
ol \Ting inside, fixed ,,
ith chains and "Teigh ts for
lifting thcn1 ont, so that the callS 111ay be cl11ptied (lJ1d
eleaned ,yithOllt trouble: also plates for rolling out sheets
to size, and cutting 111achincs ,yhil'h eut the nl1ggpt
any
izp, the 111 lchine being so arranged that hy siInplr
aJtering (l p:\,,'l on a ratchet ,,
hecl the sizp of th(\
n uggC'ts is detern1Ïncd. ''''"here this cIa hora te arrangc-
1118Il t exists our fOI'll1Ula ,,,ould neither be dc
irahle nor
llecessary, 1101' (10 ,,'e pretend to snggest 01' ad\"Ï::5p.
HO\YP\Ter, n1all
' tons are 111adp in the ordÜlary hoiling
shop \\
ith the llsllal appliances and cOllYeniell
cs, and
it is to a
"ist pcoplc thus situated is the }1l'ineipal ohjc(,t
of this look.
Soda F'Oll nts) Generatol's) (}ylinder.
) Etc. a 1
J AP NUGGETS NO.3.
4 lhs. Good Bro,,-n Sugar. 4 lùs. pesi(;('atcd Cocoanut
3
lbs. Glucose. Uns,ycetened.
ß pints 'Vater. 2 lbs. Farina.
PHOCESS.-.,A..s before, ùro\Yl1 coloring should be
llsed if required dark; it n1akes goods look richer;
,yhen the boil is cut up the nuggets should be thro,,-u
in to pnl \Tcrized sugar.
VANILLA NOUGAT (Common.)
12 lbs. 'Y11ite Sug'ar.
L
i) Ib8. gluco
e.
oz. Essenee Vanilla.
PROCE
.-Put the sugar, glucose and ,ya tel' in a
clean pan, plaee it on a sharp fire and stir until.disolved ;
then pnt on the ('oyer and let it boil for fiye or six
n1inutes; no'y rernove the lid and
ontinne to hoil to
soft ball degree; no\y pour the contents on a dan1p
slab (one oyer ,vhich ,vater has been
prinkled); "'hen
cool take a long Hat spatula and ,york the sugar ahout
until it hecolnes ,Yhite and ('reaI11Y; no,,' add the
ahnonds (,,-hich haye been preyiously blanched and
dried), together ,Yith the yanilla esscnce
keep ,yorking
up the ,,-hole until of unifol'l11 consistency; no". :-;prcèld
tho n1ass on ,,-afcr paper in sheets one ineh thi(:k, ('oycr
tl10 shects ,,,ith "'afcr paper. rolling the top sn100t h ;
,,,hcn f:;ct cut into bars. Should th0 Crp(1111 he a little
-! lhs.
\"eet _\..hnollds sll1all.
;) pints \yater.
thin ndd SOino ieing sugar ,,,hen nlixing; if toiled
propcrly this is not req nired. l\Iost ('heap N ouga ts 110"-
in the nUH'kot arc HUlde l110re or lcss according to this
forlnula, color and Hayor differently for variety.
( ' 'J
J_
l
lefche}" 11lauu{acfuring (to.) 'roronfo.
ICE
CREAM CONFECTIONERY.
Boil 7 Ibs. of loaf sugar ,,-ith three pin t
ot ,yater:
add a snulll teaspoonful of <:rearn of tartar, allo',
it to
hail for 1U n1Ïllutes, then add one pound of fresh butter:
it "'ill then COllUllenCe to froth up, and <:<1re nlust be
tak0n that the pan is large enough, as thp
yrup ,yill
occupy t\,-ice the space than if there had heen no Luttcr
added
boil this 11lixture to t he degree of Yer
,ycak
<:ra('k: 01' :!8ñ by the therU10lneter, at ,yhich point it is
done; pour it on the slab, ,yhieh ha
hecn of course
preyiousl
T greased. As soon as it begins to cool, tu]']}
it up and knead it until it gpts
titï enough to pull O\T('r
the hook. 'Vhen on the hook pull it sharp till it gets
,,-hite as sno,,-. This ,yhite is usually ftayored ,,-ith
YHnilla 0]' oil of len1011. It n1ay be eithcr pulled out in
hal's or lcft in th[\ heap. It is yery easil
T brokcn iu
slnnll pieces for retail purposes. In the surnrner 01' hot
,,-en ther keep this candy frorn the air.. or it ,,-ill hp
inclined to ùe sticky. This en ts yery rich n 1lcl conl-
Inands good sale at hest priees.
RASPBERRY AND STRA VVBERRY
ICE CREAM CONFECTIONERY.
This is Inad0 exactly as thp last ,,-ith th(,'\ nddit ion
of a little red color hefore the boil is pourcd out, or it
]na
- be colored on the slab
ndd a little essence of rasp-
herry 01' strê.1\ybcrry and a pinch of tartaric acid just
before pulling the boil. Color the rnspherry a littlp
deeper than the stra,yberry.
JJ{(k
J'." {{ nd (/nulecfiouer.,; Tool.\; and .Ll/acllineJ'Y (j.
CHOCOLATE ICE CREAM.
To llul.ke chocolate it'e (:r
aln, boil the sanlC quanti.
tics as lJ
fore precisely in the saIllC ,vay in cyel'Y p
llt-
icular. 'Vhen the sugar has b0en pulled out, "york ,,-ell
into it 1 lb. po,,-clcl'ed chocola tc: knead this ,vell np ill
order tlla t thp
hoc:ola to nHty be ,vel]' Illixed ,yith the
sugar. Put in sufficicnt chocolat(\ to giye tlu:) hoil a
dark bl'o,,-n color, othe'r,,-ise it ,vould be too light ,,-he'll
pH Ueel.
VANILLA CARAMELS.
8 I b-.;. "Thite Sugar.
:2 Ibs. [{ Incose.
1 lb. Fresh Butter.
2 Tins Condensed Inilk.
pints ,vater.
'Tallilla Flayol'ing.
PROCE
.-Boil tho sugar, glucosc und ,,-ateI' to
the dcgree of ha 1 I 2;)0: relTIOye the pan a little frolH
the fire, add the n1Ïlk and butter, the latter cut into
Jittlp pieces aJld "
ell stir iu ,,'ith ".ooden spatula until
the ,vholc is thoroughly 111ixcd, then gently bring the
Blass through the boil and pour out on gI'ea::5ed slah,
Inakillp: the sheet about
inch thick: ,,-hen set eut "yith
caral11Pl ('uttpr, and ,,-hen cold separate the sq narcs
Rnd "Tal) in "yax pape'r.
COCOANUT CARAMELS.
Ibs.
ugar. 111bs. D3siccated rocoanut, uns,vcetened.
'2 lhs. glucose =2 Tins Condensed
lilk.
1 lb. .Fresh Rutter.
pints ,vater.
PRocE
.-
leI t the sugar in tho ,,-ater, add the
glllCO
C and boil up to ball
;)O : 1'f\H10"e the pan tn side,
(j-J F'letche}' Jla nufact it ring (}o. J 'rO}'onto.
then stir in the butter, n1Ïlk and cocoanut, bring
through the boil, pour on slab or in fralnes about
inch
thick; ,yhen set In
l'k ,yith carainel cutter
,,'hen cold
separate and \Yl'ap in "Tax p
pcr.
CLADS PATTERN COCOANUT GRATER.
Extra Strong, 'rwo Graters
CI
Ul1pS to TaLle or Bench, $1 50
Fi
. 21.
Ci .roa and Cocoanut Cutter.
No.1Largc.... .... ........ .......Price. $1 20
A very handy and useful slicer. DuraLle and cheap.
RASH BERRY CARAMELS.
8 Ib8. Sugar. 1 lh. Raspbcrry Pulp or .Jan1.
'2 Ibs. glncos0. 2 Tins Condensed 111 ilk.
1 lb. Fresh Dutter. 2 pints "Tater.
Brilliant Rose Color.
PROCEt;
.-ßoil the snp;ar, glucose and "Tater to
"
eak crack 250; re1110YC the })3n to side of fire, add
(}andy .J[akeì.s' 'ro
l::; and Jlaclzinery (j/j
the milk, butter (cut slnall) and jaln
stir the ,,-hole
tJ
:
;eth9t, repla0ing- the p_lll on the fir3; add s ufticient
colorin o '. kee p stirl'ino' all the tÏlne until the ,yhole ·
..... \:)
COlnes through tho boil; pour out, mark "Tith sot,
diyidp and \\Tap ,yhen cold.
'WALNUT CARAMELS.
8 Ib3. 'Vhite Sugar.
1 Ih. Shelled 'Vailluts broken slnall.
'2 Ib3. G Incase. 2 tins Condensed 1\1 ilk.
] lb. FI'esh Butter. :J pints 'Vater.
affron Coloring.
Pl{OCES
.-...\.s aboye, caranlcls require careful
,yah:hing and a lot of stirring, the boil being liable to
catch and fto,y over
fire n1ust not be too fierce: "Then
too hot put an iron under one side of the pan to keep it
up a little froln the fire; keep constantly on the stir
after buttor and tia voring ingl'edicn ts al'fl added.
CHOCOLATE CARAMELS.
8 Its. Good
ngal'.
lh. Pure Chocol9-te lUls".eetened.
2 ibs Glucose. 2 tins Condensed
Iilk.
1 lb. Fresh Rutter. :! pints 'Vater.
Vanilla Fla yoring.
PROCESS.- 'Yhen the sugar, glucose and ,yater
have hçcn boiled to the degree of ball, 2ÖO, and the
Inilk, butter and chocolate have all dissolved and
incorporated, hring gently through the boil, then pour
out on oiled slab or in frall1CS
,vhen set, mark deeply
,vith caranlel cutter
"Then eold, separate ,vith sharp
knife and ,vrap in ,vax paper.
...
()6 1-'1 efrhe)" J/a nufacf it }'i I1g (Yo.. Tn}'onf().
VANILLA CARAME,LS NO. I Quality.
() Ibs. f;ugar. 1-
lhs. Fresh Butter
:! quarts S,yeet Crean1. JIbs. Glucose.
Essence of ,r anilla.
PnOCE
.-Pl1t thp sugar, glucose and creanl in the
pan: put it on a slo,y fire and stir constantly: let it boil
to a stiff ha II, then add the butter: keep stirring, ,,-hen
it has ,yeU hoiled through, remoyc the pan fro111 the
fire; thl yor ,,-ith yan illa ex tract: ponr ou t on oiled
plate: lnal'k ,,-hen set ,,-ith carall1cl c.:utter; ,,-!leu cold,
diyide ,,-ith sharp knife and "Tap each car '
, oil!! .' ."','
..,,
co:
I
:.d'!
. \
::>
2:' . -
LLJ
.
è::(...'....
.
I I.
t 1;'1
I,
I:
I
"
:1 I
<:>
e=
E--oI
I
cè
Co:)
cd
.....
=
'OJ:)
s::::::I
--
ê3
)r) -s..
cj; .....
::
Q:)
s
.....
cd
a=
,.s:::::::I
Co:)
......,
cd
u5
Q:)
-ü:j
'"d
Q)
H
.
U2
Q)
'"d
&0..<
U2
o
:;::
Co)
Q)
rn
I=:
.
"'1:j
Q)
U2
;j
Q)
..=2
I=:
o
U-:)
cd
ó
o
)Q
ifJ
Q)
Co)
......,
H
H
t
.....,
Õ
U-:)
.8
U-:)
Q:)
U-:)
<
f1
'"3
.s
C\l
CQ
RASPBERRY & VANILLA FONDANTS.
10 lbs. "'hite
ugar. n pints ,,-rater.
2} lbs. G lueose. Cal'n1ine Colol'.
Raspberry alld Y-nllilla Flayor.
PROCE
.- Boil the sugar, glueosc and "
ater in the
usual ,yay to the degrce of soft ban; then rClllove the
Soda j,1 0ll Jlt.
, r: en(Jr((tor.
, (}yl i ndel".
, Etc. 7 J
pan fronl the fire
dalnp the pouring plate ,,,itb cold
"
ater ; pour the boil on it and let it relnain till nearly
cold. 'Vith a long pallette knifc or ,,,ooden spatula,
conlnlel1(
e to ,york the syrup until it changes to a ,,,hite
glossy crealn
then diyide the bateh into t,yO; put one
part in the pan and remelt it, just enough to nlake it a
con
istency to n10uld, add yanilla tlayor and run it into
ruhber n10ulds; no,v put the other portion in the pan
and relnelt ; color it a light pink
tlayor ,yith essence
of raspberry and nlould in the same shapes
'v hen the
goods are set and cold erystalize thenl ,yith cold syrup.
N.B.-Ilave eyerything yery clean ,yhen making
fondants; cyery speck ,,,ill sho'v
a touch of blue ,,,ill
Blake the ,yhite a better color.
CHOCOLATE & VANILLA FONDANTS.
10 lhs "Thite Sugar.
2
Ihs. Glucose.
Vanilla Flayoring.
PHOCER
.-Prcpare the fondant creanlS as in last
recipe; ,,
hen the boil has been creamed, diyide into
t,vo, one part being t,vi<.:e the
ize of the other, put the
slnall portion ill the pan to renleH, adding the chocolate
paste
stir until pa
te is dissolved and incorporated, hut
do not let the ('rean1 boil; relnove the pan fro 111
the fire
run chocolate creanl in ruhher nlould
tilling the Ï1npres
ions only one-third part full;
then l11elt the \\Thite crcrull, flavor ,vith yanilla and fill
up the 1110ulds
'" hpn set erysta lize in cold syrup
each
fonùant ,,,ill be in t\\TO eolors, "yhitc tipped ,vith chocolat(ì.
pints 'Vater.
lb. Pure Chocolate.
Bakl!j"s ({ nd ()onfectiouel"... To()l.
and lI/achinery 76
"
'è-._
,
,-
--
=
-
Fig. 15.
Batch Warmer or Gas Candy Heater.
Price $5.00.
COCOANUT FONDANTS.
9 Ibs. 'Vhite Sugar. 3 pill ts 'Va ter.
2! Ibs. (j lucose. Lenlon Flayoring.
I! Ibs. Fine Desiccated Coeoanut, Uns\yeetened.
CarlllÏlle Color.
PHocER
.-Proceed to n1ake the crealn HS before
directed and diyide thp batch into t\yO eq uni part
:
rClnelt one part and stir in half tlle desiccated cocoanut
,yith a fe,v drops of lenlon : half fill nloulds : rClll{\lt the
other portion of creanl: stir in the renlainder of the
cocoan u t: color pink, adding a fe,y drops of e
sen("e
lenlon, and fill up the uloulds : cr
Tstalize the usual \\'a
-
in ('old syrup.
STRA VVBERRY FONDANTS.
9 Ibs. 'Vhite Sugar.
2 Ibs. Glucose.
Carnlinc Coloring.
PuocE
.-Boil the sugar, glucose and ,,-atcr to a
soft ball degree, pour the batch on pouring' plate, \yhich
2 Ibs. Stra,Yberl'Y Jènn.
3 pints 'Yater.
Baker..;:' and COll/prtio}u?J"S' Tools {fnd JlaclzineJ'!J ïï
.
has been previously d(llnped ,yith t:old "'ater, let the:
boil reIllain till nearly ('old, then ,yith a ,,'ooden spatula
'york the syrup about till it hecolnes crcaIH, th011 111ix
in jaln
return the ,yhole to the pan and reIneIt, add
s uffit:ien t color to n1ake a bri:..dlt pink, ,then run in to
Inoulds ; ,vhcn
et, crystalize in cold syrup.
CHERRY FONDANTS.
10 Ihs. Sugar.
2! Ibs. Glucose.
Chcrry Fla YOI'.
PRocE
.-S01e('t SOIne large, preservcd cherries,
cut then1 in half. Boil the sugar, glucosc and ,vater in
the ordinary ,yay to ball de:gree, pour the batt:h on a
da111}J pOllring pIa te; ,vhen nearly eold ,,
ol'k up the
"yhole ,,'ith spatula till it becolnes a ,vhite glossy cream,
"
orking the flavor in at the saIne tÏ1ne; then divide
into threc equal portions, color one portion a bright
pink and another a yello,v, leaving the thirù \yhite;
knead each portion into stiff paste, adding a little iceing
ugar to n1ake it tough
pinch off SIlHtll pieccs and forIn
thOI11 into balls about the size of the cherry, make thcn1
a little fiat on one
ide
on this flat part stick a half
eherry, squcezing then1 into shape; place the111 in can-
vas trays and put them in the drying 1'00111 for a fc"T
hours to harden; after\vards crystalize ,vith eol<1 syrnp.
Othcr prcserved fruits ma
T be used in saIne ".ay.
n pin ts 'Vater.
Carmine and Saffron Color.
FONDANTS FOR MIXT URES.
10 Ibs. 'Yhite Sugar.
2
Ihs. Glucose.
Flavors Various.
3 pints 'Vater.
Colors \T arious.
'iN ji'letcheJ. J[aJlUfactllJ.ing (}o., To/'onto.
pl{OCE
.-Boil thç sugar, glucosc and ,yater as
befor{' directed to a stiff ball and pour the sut!.'ar on
diunp slab; let it stand till nearly cold, then ,york it up
,yith spatula till glossy crc[un: diyide the boil into as.
n1
t n
portions as you ,,-ant colors; then relllC It this
creèull, color and flavor to fane
; run the hatch into
1110ulds of different shapes. 'Yhen the fondants nrc sct,
crystalize in cold syrup. :Fondants for Inixture are
roade a trifle harder to preycnt hcing erushcd ,,-ith
other s"
ects ,,'ith ,yhi<:h they are nlixed.
TO CRYST ALIZE FONDANTS
13 Ib5. Best V{hite
ugar. 4: pints ""ateI'.
PHocEss.-.Boil this q uan tit
.. of sugar and ,ya tel'
for a fe"
111inutes, nbout 220 degrces by the thermonl-
etar: stand it aside undisturbed till quite cold. Pack
the: fondan ts in crystalizing tins, putting ,yire trays
het"
een each layer of say t,yO inches deep; let thc
,yire trays take a bearing on the ends of the tin;
,,-hen the tin is full, co vcr the goods ,yith cold syrup,
putting a damp cloth oyer the top; stand the tins in H
cool place in the drying room about ten hours; thcn
ren10ye then1 to a cold place; about an hour after'YRrds
take out the plugs and drain off the superfluous syrul) ;
,vhen the fondants are dry, turn the tins on end, giYinp;
theln a slight knock and empty then1 on clean trays:
th0Y ,yill be ready for packing in an hour or so.
K. B.-If a thin skin forms oycr the top of the
syrup, skin1 it off hcfore draining the goods: it nla
"
(}andy Jlake}
s 1100ls and 1J[achine}.y. "(!)
tend to granulate thero, but the dalnp cloth ought to
preyen t this skin forn1Ïng.
CHRISTMAS FANCIES-CLEAR TOY
MOULDS.
There are a great nun1ber of fancies 11lade fronl
grain sugars sold about Chrishuas tÏ1lle. Their heaut
aud attraetiveness de})ends upon the u10ulds in ,,
hich
the
" are 1110ulded, and the taste displayed in painting
or decorating then1. The goods thell1Selves are quite a
seeondary eonsideration, being so sÏ111ple to l11ake.
PHocE
.-Boil 7 lbs. sugar, 1 lb. glucose, 2 pints
,yater in the usual ,yay to the degree of ball
60, by
thern10111cter; ren10ve it fron1 the fi.!.'e and rub the
sugar against the side of the pan until thick and ,yhite:
stir it all together, then fill the 1110ulds through the
runner. Too Inueh suç:ar must not be boiled at one
L.
tÏ1ne, or it ,yill set before it can be all run into the
1110ulds; t\yO or three pounds ,,
ill be cnough for a
beginner to practice ,yith. They ,yill bc hard enough
to bp taken out of the moulds in fifteen to thirty lniu-
utes, act:ordillg to size after heing run, and they ,yil1
be ready for decorating.
ARTIFICIAL FIGURES.
Fruit, cggs, and any objcct lnay be takcn fron1
natul'P hy this process, to be transforl11ed in to sugar,
after\\-ards glazed, colorcd to Ï1nitate nature so exa('tl
-
as to deceiyc lllany persons. Boil the sugar in cxaetly'
the sanle ,,-ay as directed in the prcYious recipe, grain
8f) j-1etclzeJ" Jlanu.lactllJ'ing (}o.) 'Foronto.
it and fill the moulds
in a fe,y minutes run out as
nlueh sngar as ,,
ill leave the InOllld
this ,,'ill erruse
the coasting to be hollo,y in the centro. Allo,v your
articles to Ünitate the natural objects ,Yhich they repre-
sent ,vith liquid colors and canlel's hair Doncils
if
gloss is required the eolol's should be I1lixed \"ith a
strong solution of glull arabic or isinglass to the desired
tin t.
COMPOSITION CLEAR TOY MOULDS.
l\Irrde frOlll Finest Quality of l\Ietal.
The :\Ioulds 111arked thus X ,ve haye al,vays in
stock. An
others nlnde to order.
NaIHe. No. in
Ioulù. No. to Lb. Price.
Horse and :\lall large. . . . . . . . . . . . . 3 16 $2 60
Horse, smaH...... . .. . .. .. .. " .. . 3 18 1 30
General on Horse. . .. ..... . . . . . . . . 3 27 1 3 0
Horse. . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 45 1 BO
Horse, sinall..................... -! 55 1 30
x 6 Co\v....... . . . . . . . . . . . . . . . . . . . . . . . 3 38 1 30
x 7 Sheep.... . . . . .. ................. 1 :30 1 30
x 8 Do
, large.... . . . . . . .. . . . . . . . . . . . . 3 43 1 30
x 9 Dog, lnedium. . . . . . . . . . . . . . . . . . . . . 3 48 1 30
10 Dog, sInal!. . . . . . . .. .............. 3 55 1 30
x 11 :\Ionkey on }{orse. . . . . . . . . . .. ... 3 35 1 30
x 12 Cat, large..... . . . . .. . . . . . . . . . . . . .:3 28 1 30
x 13 Cat, small... .. . . . .. .... ... .J 32 1 3u
x 14 Rat.............................. 4 32 1 30
15 Deer, slnall.. . . . . . . . . . . .. . . . . . . . . . 3 32 1 65
16 Camel..................... ...... 3 45 1 30
x 17 Rabbit, large.. . . . .. . . . . . .. . . . . .. . 3 16 1 30
x 18 Rabbit, mediuln. . . . . . . . . . . . . . . . . . 1 24 1 30
x 19 Rabbit, small.. . . . . . . . . . . . . . . . . . . 4 38 1 30
x 20 Lady on Swan................... 3 30 1 30
21 Chicken. . . . . . . . . . . . . . . .. ........ 3 38 1 30
x 22 Rooster.......................... 3 35 1 30
23 Eagle............................. 3 35 1 30
x 21 Cro\v............................. 3 40 1 65
No.
x 1
x 2
x 3
x 4
5
o.
25
23
27
28
x 29
30
31
32
33
3-1
x B5
x 33
x 37
38
x 39
x 40
.<11
42
43
44
x 45
46
47
48
x 49
50
x 51
x 52
53
x 51
x 55
x 5()
x 57
58
x 59
60
61
x "2
x 63
61
65
()ß
11
,.uit Oils) Essential Oil.
) Extracts, Etc. 81
Nan1e. Ko. in MoulLl.
Bear . . . . . . . . . . . . . . . . . . . . . .. .. . ' . . 4
Baby. larg-e..... . . . . . . . . . . . . . . . . . .
Ba by, smaIl ............ ........ 3
,Jim Cro\'''... . . . . . . . .. .... ......
Ian and \Vheelharrow.... . . . . . . . 3
'V Olnan anù Churn. . . . . . . . . . . . . . . -1
H al1ù . . . . . . . . . . . . . . . . . . . . .. .. . . . . 3
Basket and Flowers...... . . .. ... a
Acorl1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Hal-p. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Fire1nan . . . . . . . . . . . . . . . . . . . . . . . . . ß
'rOIn rrlll1111U......................
;
Soldier, ... .... ................ -!
teamboat . . . . . . . . . . . . . . . . . . . . . . . . 3
LOCOllloti\>e........... ............ ä
Sloo p. . . . . . . . . . . . . . . . . . . . . . . . . . . . . :1
F la t Iron. . . . . . . . . . . . . . . . . . . . . . . . . -!
Ke:y' . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ß
SkaLe. . . . . . . . . . . . . . . .. ........... 3
Pistol ...... . . . . . . . . . . . . . . . . . . . . . . 3
811 ove 1 . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Scissors. . . . . . . . . . . . . . . . .. . . . , . . 3
Fiddle. . . . . . . . . .. . . . . . . . . . . . . . . . . . !
Bngle . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Watch.. . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Basket with handle. . . . . . . . . . . . . . . 3
Flower Basket, handle. . . . . . . . . . 3
Pitcher, sn1all.... . . . . . . . . . . . . . . . . 3
Rocking Horse, slnaIl............ 3
rrhree Figures. . . . . . . . . . . . . . . . 3
H abbit and Basket.............. 4
Locon10tive, large... ............ R
Church 'on Hill...... ...... ...... 3
Tea Pot. . . . . . . . . . . . . . . . . . . . . . . . . . 3
Lion. ........................... 3
Sword. . . . . . . . . . . . _. ............. 3
Boy and Goat. . . . . . . .. . . . . . . . . . . . . 3
Watch, smaIl...... . .. .,........ 3
Donkey... . . . . . . . . . . .. ...... . . . . . . 3
Elephant. . . . . . . . . . . . . . . . . . . . . . . . . 3
Caught in the Act.... . . . . . . . . . . . . R
Ladders. . . . .. ... . . . . . . . . . . .. .... 3
No. to Lb. Price.
3;) 1 30
32 1 65
30 1 30
G1 1 30
55 1 65
4t) 1 30
:
1 30
:8 1 30
30 1 30
S: 1 30
t 1 30
-18 1 ßI)
oJ S 1 30
48 1 30
43 1 50
43 1 00
48 1 30
35 1 30
55 1 30
-!H 1 30
7 1 30
4,1 1 30
38 1 30
55 1 30
2L 1 30
31 1 30
28 1 30
33 1 30
35 1 30
48 1 30
16 1 G5
14 1 30
] 8 1 30
48 1 30
70 1 30
27 1 30
43 1 3 
