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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 <lnd ,yhat ,,-ould other,vise he
ahnost \yastc (at least unsightly) nl(t
' be redressed in
6 j'lelrlzel' lI[anu
factlo.ing (}o, 7'orontn.
another shHpe, nnd bcconle, not only sa]eablp, but pro-
fitable. 'J'hel-e are 1nal1Y adrantage."i uhich rt Juaker
}Jo,
e.
."ïe."i over one ltho buys all. For instance, clear boiled
goods should be kept nil' tight, nnd are therefore
dclÏ\Tered to the retailers in bottles, jars, or tins, on
,\\,hich charge is nUtde, the
e haye to be repacked and
returned. Breakages are an iInportan t item, so is
freight-the eost of the latter is saved and the former
reduced to a minimu1l1.
'Vhatever lneans are adopted to benefit the retnilpr
and advertise the business by brighter ,,'indo,ys, cleaner
shops, less faded goods, and healthier fiIU,l1(:Ïnl condi-
tions must eon tribute to the general prosperity of tl
e
trade, fro1l1 the bOtt01l1 st<,p to the top rung of the
ladder.
It should be the ailn of all alnateurs to study
quality rather than pl'Íc'c. Goods ,yell lunde, carefully
flavored, and nicely displayed ,,,ill al,yays cOll1Juand a
reaùy sale at a fair price, giving satisfaction to the con-
sumer and credit to the luaker. Gi\
e your eustolllers
something to please the eye as ,veIl as the palate, so
that every sale lnay be looked upon as an ad vertise-
Inent. Cheap, bulky, insipid stuff is unprofitable and
daln:lging to the trade as "'ell as to the seHer. I
venture to asscrt that ITIOre ,,"ould-be 111akers have cOlne
to grief trying to cut eaeh other in pri<:e for rubbishy
candies than through any other Cause. Look (1t the
number of firn1s ,,'ho haye a reputation, 'whose yery
Bakel.,'} and Confectioners Tools and l11achinery '1
name c0111mand trade at good pI ices, year after year add
to the turnover. V\That is the taliSlllan? Look at their
goods. There is perhaps nothing yery striking in them,
but they are inz:ariably good, busy or slack they are
made ,vith care, packed with taste, and delivered neatly
in a business-like fashion. Compare this to our makers
of cheap stuff; to obtain orders they sell at unprofitable
prices, often at a loss, and try to make up the difference
by resorting to various methods of increasing the bulk,
the result is ultimate ruin to themselves, loss to their
creditors, and injury to everyone concerned. Few ,,'ho
read these lines will not be able to verify all that is
stated. The writer's a.dvice has always been to keep u}J
a high degree oj. excellence, try to Í'inprove in evel.y direction,
and SllCCf,Ç;,ç Ü; only a uzattel. of patie''ìlce, energy and
<. irility.
It is not in tended to give a complete list of all kinds
of candy known in the trade, that would be absurd and
iInpossible. To be able to Inake. any partieular kind
,vill require kno,y ledge only to be gained by experience,
so that lTIuch depends on the thoughtful endeayor of the
beginner.
THE VVORKSHOP.
Sugar boiling, like every other craft, requires a
place to do it, fitted ,vith tools and appliances. The
requisites and requirements can be easily suited to the
purse of the ".ould-be confectioner.
8
Fletcher Jlnulact tu.; ng (}o. 1 1 o}'onto.
...-\. "
ork to be useful to all must cater for all, and in-
elude information "rhich ,viII be useful to the smaller
storekeeper as 'yell as the larger Inn ker. To begin at
the bottoln, one can easily in1agine a person "Those only
alnbition is to Inake a little ('andy for the ,yindo,v fit for
children. This could be done ,vith a very sl11all outlay
for utensils. The next n10ve is the purchase of a sugar
boiler's furnace not ver
" costly and certainly indispen-
sible ,,"here quality and variety arc required, it ,viII be
a great saying of tiIne as ,yeH as Inoney, the sugar ,viII
boil a Inuch better color, so that cheaper sugar may be
used for bro,vn or yello,v goods, ,yhile one ean 111ake
acid drops and other ,,
hite goods froln granulated.
Dutch crush, or loaf sugar, ,vhich ,,-ould he iJnpossible
to 111ake on a kitchen stOYC fI'oln nny sort of sugar.
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Fig. 2.
Steel Candy Furnace.
No. 1-24 in. high, 19 in.
diameter. Price, $ï.50.
No. 2-30 in. high, 23 in.
diameter. Price, $12.00.
Fig. 206 a.
Excelsior Furnace.
Height 26 in., 4 holes,
from 9 to 18 in.. diameter.
Iade entirely of cast iron.
Price. S16. Weight 225
lbs.
{}andy ...lInkers Tool.., and JlachineJ'Y. .9
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CARAMEL CUTTERS-2 Styles.
E:ll'h ,vith Steel Shaft and Scre"r Handles and t,vo
,
sets Blocks.
No. 2-"rith 13 Steel Outters, price. . . . $6.f>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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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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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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11111e 11S1 c.
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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.
A
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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<lry for
the pnrpose, and are to be preferred to others for reasons
it is unl1ecessary to state-they are crealn of tartar [tlld
glucose. A great deal could be said in fa YOI' of either
or both; crean1 of tartar is handier and cleaner to use
as ,veIl as Illore exact in its action
goods boiled ,yith it
,vill be a better color and, sonH' assert, l110re cl'i
p
for
acids and all best and export. goods it is to be rceon1-
18 J/letchel. .llla nu/acllo.illg Co., T'ol
onto.
nlended-use a proportion of half an ounce to every 14
Ibs. of sugar-,ve say about, as SOUle strong sugars
require a little more, this is generally measured in a
teaspoon, t,vo spoon fulls to every 14 Ibs. of sugar.
Glucose, being cheaper than sugar, is valuable to the
confectioner, not only for its lo\vering qualities, but also
as a bulk producer, l
edllcing the cost 0/ the p'J"oduct. On
this account there is a tendency to overdo it by using too
Inuch, the result causing goods to become stieky and
turn soft imlnediately they are exposed to the atmos-
phere, not only so, but \ve have seen drops running to
a solid hunp in bottles through being overdosed. If
glucose is used in proper proportions, it makes an excel-
lent lo,vering agent, and \vill ans\ver the purpose first
rate for ordinary drops and the like. Use three Ibs. of
glucose to every 14 Ibs. of sugar; keep a panfulon the
furnace top, so that it ,vill al,vays be hot and may be
easily nleasured by means of a sa ucepan or ladle holding
the exact quantity; add the glucose \vhen sugar begins
..
to boil.
FLAVORS AND COLORS.
These form ahnost as importan t a part of the trade
as the sugar itself, and it should be the chief object of
every \vorkman to try and excel in these t,,-o Ï1nportan t
features; if you do not use good fial;ol'.
, it is a nloral
certainty you cannot produce good candie.
. Flavors for
boiled sugars should be Sl)eeial]y prepared, those bought
at an ordinary chenlist .'-hop 1ì1ay do rery 1l"ell fOI" f!a'l;oing
.
Soda ]/ollnts) Generators) (}ylinclel-.", Etc. 1.9
custal'ds and pastry, but are of no usefol' boiled sugars, in
fact bette}. use no essence at all) as they are so ,,,eak tha t, to
give the drops &c., even a slight taste the quantity rc-
quired reduces tho degree to ,yhich the sugar has been
boiled so much that it ,yorks like putty, and sticks to
the l1ulchine ,,,hile being prcssed through; thc drops
,,
hen finished look dull, dragged and sti.:k together
,,
hen bottled; tons of drops are weekly spoiled by snlall
makers using such flavors, ,vhile a little trouble and less
expense ,yould put thenl out of their misery, besidcs
giving to the goods that clear bright dry appearance
to be found in the drop3 of a respectable house.
It nlust be remembered that the fla YOI' is the very life
of the candy. Color nlay please the eye, but excellence
in that alone is not all that is required. ..A buyer may be
attracted by the eye, but he does not eat with it. Neither
old or young ,yould kno,yingly eat only colored sugar.
.A s,yeet taste may be satisfied ,vith sugar alone.
It is the variety of pleasant flavors that is desired and
it is the business of the cOHfectioner to supply it. Flavors
for sugar boiling should he as concentrated as it is pos-
sible for it to be. Severa I large houses ,vho have con-
fined their attention to the ,vants and requiremcnts of
the confectionery and n1ÏncrH I "
a tel' trades have sut:-
ceeded in producing fruit essences of quality, ,vhich is a
pleasure to ,york ,vith. Being very po\yerful, little is re-
quired to give the boil rich flavor, consequently it pnsses
through the Inachine easily, forn1Ïng a perfcct drop on
20 1-'/ etr!leJ' .ilIa llufacturiug (}o., Toronto.
,,'hich the clear Ïlnprint of the engrHYing ('haracteri:.;;tic of
thPllUlchine used. Essential oils uscdby confectioners art'
tho"c haying an agreeable aroluatic ftayo]', aud should
b,
used in their original str{\ngth, ,yithout being adult-
erated 01' reduced. It is absolutel\T Ile('es
arY that they
, <> <>
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 <punts 'Vntcr.
ouneo Crcanl Tartê1l'.
26 l'
1 etchel. Jla rtll./acturing (}o., 1o}'onto.
PHoCE
s.-This is an ensy and <.:apital recipe to ùe-
gill ,rith. Tho process is practically the saBle as for all
other clear goods, hut the ingredients being fe,yer there
is little chance of their getting COlllplicatcd. 'Vith a
thernlonlet
r it is hardly possible to nUlke a 11listake,
besides it ,,
ill Blake the instruction l110re intelligible;
should he not pos
ess this appliance, "vp 111Ust ask that
the instructions" IIo"T to ùoil sugar 11 sh0uld ho COlll-
nlitted to lnelnory, a
it ,,,ould be tedious and a great
'Yèlste of tÏlne and space to keep explaining hO"T to tell
the different degrees through \yhich the
ugar passes
before it conles to the point required for the differcIJt
goods giycn in this book. For this Hnd other rensons I
,,,ill aSSlune the learner to be ,yorking \yith onc.
Put the sugar and ,yater in a clenn pan, place it on
the fire and stir it occa
ionall
T till melted; ,,,hen it
COlnes to the boil add the crean] of tartar ê1nd put n lid
on the pa n : allo,,1 it to boil in this ,yay for ten 111 in utes,
renl0ye the lid and iUll1lerS0 the hottonl part of t h0
therlnolneter in the boiling liq uid nnd allo,,, it to renl<tin
in this position until it records 310 degrees, then quickly
take out the thcrnlonleter, lift off the pan and pour con-
tents into franlcs, tins, or on a pouring slab, ,,
hich JUl\'c
been preyiously oilcd. If on a pouring slab, n1<1rk the
boil into hal's or squares, "vhile ,yarnl, ,yith a knife or
taffy eutter ; ,,
hell q uit0 cold it is ready for salc.
LEMON TAFFY.
14 Ibs. 'Yhite
ug-ar. 2 qllart
'Vater.
ounC3 CrealH Tartar. Lemon FIn yoring.
Saffron Coloring.
P ltl"e 1. "rail .Juices) ()olo) ".t.:, Efc.
27
PHocEss.-Pro<..:ced as directcd for plain taffy.
'Vhen the sugar reaches 305 degrecs, add a fe,v drops
of s
frron color
,v hen it reaehes hI 0 degrees, ndù a fe".
drops of oil of le111011 and pour out iInlncdiatcl
T into
fran1es or tins
or if on pouring slab, mark out into bars
or sqnares bcfore it gets cold. The pouring slab should
be level so that the sheet should be all th0 sa111e
thickncss.
BUTTER SCOTCH.
RIbs. \Vhite Sugar.
1 lb. Fresh Butter.
Len10n Flavoring.
pJ{ocE
s.-)relt the sugar in the ,yater b
T an
oL:L:asional stir ,,
hen thf' pan is on th0 fire, then add th(
cre un of tlrt
lr and boil up to 300, lift the pan on to thc
side of the furnaL:e and add butter in Hn1all pieces brokcll
off by the hand
slip the pan on the fire again, addiug'
the len10n flayoring
let it boil through
o that all thc
butter is boiled in then pour into fnunes
,,'hen partl
T
eold n1ark ,vith eutter into sn1all squares; ,,-hen cold
divide the squares
"
rap each in ,vax-paper
sold
genprnlly in one ecn t packages.
N.B.
There is good butter scotch and bettcr buttcr
scotch, but no bad butter scoteh; this quality Inay be
itnproved hy the addition of a large proportion of butter:
SOlne lnakers "
ould put
Ibs. 01' e\Ten 3 Ib
. to thi
quantity, hut that ".ould be l'eg-ulated by the class of
trade and the size squares. Thcsf' frnlnes arc 111ad0 to
hold 1-1-1 sq ua rcs ; a boil this size \yilllnake each square
ioz. Crealn of Tartar.
1 quart "Tater.
28 1
1Ietchel' ....l[a Jlufacturing Co,) To/'onto.
\veigh nhout 1 oz., but any "Teight of sq nare nlay be
arranged by the adding or dedueting frolH the boil.
EVERTON TAFFY.
1
Ibs. "Tllite Sugar.
2 Ib
. Dark Sugar.
:2 Ibs. Fresh Butter.
} oz. Crf\Hlll of Tn rtar.
2 quarts "rater.
LClnon Flayoring.
PRocERs.-:\Iel t the sugar in the ,,-ater, add the
('reanl of tartar and boil the "Thole to the degree of
300 ; lift the pan on the side of the fire put ill the hutter
in snlall pieees, plaee the pan ag-nin on the fire and let
it boil through; add the lemon and giye it tiIne to lni-x:
in, then pour out eontents into frèune, or on pourillg
plate to eut up into bars. Everton tnffy and butt0r
eotch are sÏlnilar, except in color: salllC renlarks as to
(1 uality \yill apply in both cases: if the fire i
yery
fierce, do not put the pan do,,'n flat on it after adding
hutter ; 11 ur
e it gently to prf\yen t hurl1ing : little fresh
coke shakpl1 O\T('r the fire \\Tould assist.
RASPBERRY TAFFY.
14 Ihs. 'Yhite Sugar.
, oz. Cl'CtUll of Tartar.
Raspberry Fla yore
PHOCE
.-Bril1g the sugar and \yater to a boil,
add the crealn of tartar, put on the lid for tpll Inip utes,
then uncover and Îlnmerse the thel'lnOnletcr : continup
to boil to 300 : tinge a bright red \yi tl1 )ifl uid, hl'illian t
rose; add rasphcrry e:-ssen('e; pour out 011 frèl1ne or
pouring plate and luark into hal's 01' squares of eon-
2 quarts 'Yater.
Brillia n t Rose.
"If-
J.'ine 1.1o'lCel' and Essence j1'Zaror.'i
:!9
venient size: ,,-hen eold the taffy is ready for packing
and sale.
FIG T AF-FY
10 Ihs Good Yello,y Sugar. 3 Ibs Figs Chopped Fine.
2 Ihs. Glucose. 3 pints 'Vater.
PHOCEf'S.-Boil the sugar, ,,-ateI' and glueos(\ to a
,,'eak cl'tlek, .
nã ; lift the pan partJ
y oft. the fire, putting-
a piece of iron under it to prevent it hurning; add thp
figs, gently letting the "yhole thoroughly boil through
and 111ix; pour in oiled tins or on slab, and n1Hrk in to
squares. 'Vhen adding the figs let thell1 drop through
the fingers, not in a henp.
'W ALNUT TAFFY.
5 Ibs. Bro"'n Sugar.
Ö I bs. Crystal Sugar.
2
Ihs. Glueose.
3 Ihs. "
alnllts.
2 quarts 'Vater.
Len10n FIn yoring.
PROCEs
.-Shell the ,,-alnuts, peel off the skin chop
Y(\l'
y fine. Boil th(\ glucose, sugar and ,vater as bpfol'e
directed to the degree of \\'eak erack, 300. Lift the pan
a littJe frol11 the fire: add the pr(\pared nuts by letting
thell1 run through the finger gentl,\p
let the ,,-hole hoil
thruugh, then add a fe,y drops of the oil of lenloll : ,,-hell
thol'o
lgh]
y lllixed in, pour out the hoil and lnark into
h:lrs hefore too cold. The fin voris Ïln proveù by roast-
ill
the \\'ailluts a little before putting in the boil.
PEANUT CANDY.
Boil to the crack, 1 quart best New" Orlean-.;
[olassc8, 1 lb. glucose and 1 quart ,yater.
30 l
'letchel' Jia Ilufacluring (}OO) T'ol"onto.
Prepare the nleats by ren10ving the thin reddish
skin in ,,
hich they are enveloped and fill a tray to about
the depth of an inch. Pour over then1 the hot candy
prepared as directed, stirring the n1eats till each one is
covered. A little less candy should be used than ,,-ill
suffice to entirely coycr the Ineats, though each separate
one should be covered, the object being to use just enough
of the candy to cause the Ineats to adhere firmly to-
gether, thus forn1ing a large cake, ,vhich ,,
hen nearly
cold 111ay be divided into squares or bars ,vith a sharp
knife.
Ahnonds and other nuts ma
T be used in the saIne
111anner above described.
BARCELONA TAFFY.
5 Ibs. Bro\\Tn Sugar.
Ö lbs. Crystal Sugar.
ß lbs. Barcelona Nuts.
2 lbs. Glucose.
i quarts 'Vater.
Len10n Flavoring.
Prep:1re the nuts by chopping thenl fine, boil the
sugar, glucose and ,vater to the degree 300. Renlove
the pan a little fro111 the fire add the nuts carefully;
,vhen thoroughly boiled through and ctnlalganlated, add
a fe,v drops of len10n and pour out contents into frame
or on pourillg plate and Inark into bars.
COCOANUT TAFFY.
6 lbs. Granulated Sugar.
2 lbs. Desiccated Cocoanut Un
"Teetened.
4 lbs. Bro,vn Sugar. 3 pints "'Vater.
2 lbso Glucose. LC1110n Flavoring.
1
"1"eeze1.s, Packing Can....., Refl o igeJ o atol.s, Etc. .31
PRocERK-l\lelt the sugars in the ,vater, bring it to
the boil, aqd the glucose and continue to boil to the
degree 300 ; lift the pan a little ,yay fro1l1 the fire; let
the desiccated cocoanut run gently in the boil; continue
to boil until the lot is ,veIl nlixed through; add [t fe'v
drops of oil of Ie 111 011 and pour out in frennes; use the
lenlon cautiously, too much spoils the ftayor.
Fig. 14.
Cocoanut Slicer and Shredder.
L\IPROVED STEEL GRATER.
Pat. Aug-. 30, lS8ì.
No. 2 we claim to be the best Hand Made
fachine in the
l\Iarket. It is easiIy adjusted for cutting. slicing or grating, the
several plates requiring but a moment to adjust to the shaft. It is
the only machine having an outside adjustment.
No. 2 l\Iachine, Slicer and Shredder...... . . . . . . . $20 00
Grater for same. . . . . . . . . .. '" . . . . . . . . . . . . . .. .. 3 00
B:! ,F'lefcheJ" J[a}lufacfzu"ing (}o.) T'o,"oufo.
COCOANUT TAFFY OR STICK JAVV.
6 lbs. Granulated
ugar. '2 ibs. Glucose.
4 Ib8. BrO'Yll sugar. 4 Large Coeoanut
She-ed.
;) pints 'Vater.
PJ{ocE
.-Boil..to craek ;110 by the thernlolneter,
,
the sugar, glucose and ,yater; ha\Te the eocoanut fl'e
hlr
peeled and slieed rcady; raise the pan t,yO or three
inches fr0111 the fire.
lidc in the nut stirrin o ' (I'ently
. , t"rJ
,yith spatllla to keep then1 oft. the bottonl till ,ycll builed
through, then pour out in tins or 1'r,11nes.
N.B.-
tir gPlltly only the Ol1e \yayor YOll 111ay
go!' .in the boil.
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-
l'ig. 13.
Citron and Orange Peel Slicing Machine.
This is a useful :Thlachine for Slicing
Peel in thin and regular pieces for the
tops of :Thladeria Cakes, etc.
It is also made double-action i.e.-
,vith both Slicing and Shredding
ICnives, the latter being used to shred
or grate C0coanut, etc., very fine.
Price, $13 00
f
Fig. 202 a. Price $1 00.
New Almond Grater.
QIle of the Best
Almond Graters ill
the
Iarket.
Soda 11
ullnt,-.;) (ienerafu}.s) ['ylinde}O,-.;, Etc.
"J 'J
'-).)
EGGS AND BACON.
10 Ib8. 'Vhite Sugar.
11bs. Glucose.
n pints \Vater.
1 lb. Nonpareils.
1 Cocoanut.
Brilliant Rose Colorillg".
L,;
PHOCESR.-Cut a large cocoanut into slices, dry thcnl
and Ll
Y thelll on the pouring plnte in ro\ys about half all
inch ap:trt
sprinkle bet\yeen then1 thicklr sonH
nOll-
pareil of various colors (hundreds and thousands). Boil
to crack the sUg"êlr, glucos0 and "'ateI'
tinge ,,"ith
brillLul t rose, and carefully and evenly pour the COll-
tents oyer the pouring plate, disturbing the nut and
nonpareil as little as possible. A good plan is to haye a
SIna II sha llo,v ladle ,,-ith an open spou t, in to \y hieh POUI'
a little of the boil, run over the plate a sJllall st)'e
l1n
frOB1 the ladle first, this ,,'ill hind the nut, etc., and keep
thCll1 in their places ". hil0 the bulk is heing pour0d on t.
ALMOND HARDBAKE.
10 Ibs. Good Bro,vn Sugar. H Ibs. Ahnonùs.
2 Ibs. Glucose. ;3 pints ,vater.
Lelnon Fla vOl'ing if desired.
PJ:ocE
s.-Split ,vith a sharp knife the ahnonds, IH
'
thenl face do,vn,vards on an oiled plate, co,'er the pIa tc
a
C'losely as possible: boil thE: glucose, sugar {lnd
,,-ateI' to the crack n05; l'elllOVf' the pan fronl the firc,
anù pour the C'ontcnts carefulI
' and e'Tenl
' oycr t)Jl
ahl1011ds
the addition of a little leJnOll 01' ahnond tia '-01'-
ing ,,-ill ilnpl'o\Te it.
N. B.o-See l'clnal'k:-; l'c-Iadle in pl'e,"ious l'ccipp.
.1 t j.'let('hel O JlaullfacfuJ'iug (YO') '1'0 1"0 n to.
ALMOND ROCK',
10 Ills. Bro,,-u
u
;ar. G lhs. S".cc
AhnoIHI:-,.
'-
2 lhs. Gl11éOsC.
pints "
Tater.
pl{o(,EB
.--r:lcHn your ahnunds b
. blo\\ iug out all the
dust and grit, pick out thc shcll
, dissol\Tc the sngar ,,-atcr
and gluéosc: hoil the lot np to eraek; ponr the ('on tf\nts
on oilcd plate.
prinkl(' the ahnond all oycr the boil,
shake o\
er the lot n fe,y drops of oil of l('n10n; turll up
the cdg'es first, then the ,,-hoI0 boil: lnix and kncad it
'-
likp dough nn til all the ahnonds a rp "-f'II I nixed in; no
tiInf\ lnn
t be lost ill this proeess 01' the sngar ,,-ill gct
too hard; ,,-hCll firlH Blake a long roll of the cntire hoil,
place it on a hard ,yooel board, êtl1d cut it nI> 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<h
et
,
pour n
Bluch of the sugar out as ,,"ill run; this "'ill
leayp only a thin coating ,,-hil'h ("ling to the sides of tt0
shapes and ,rill easily eOlne out ,,,hen the Iuould ü;
partpd. then you ha \
e the figures
0111plete but h011o,y.
Boiled sugar ,,-histles arfì made p.xaetly the saIne ,,-ay.
TO CRYST ALIZE BOILED SUGAR
GOODS.
:
cYeral deseriptioll::; of bnih d ::;ugal's arc sold
<:l'ys ta Jizctl, ,y hi<:h look ycry pretty a nel
ta 11 d e.xposuJ ('
to the at1110sphere better. The process is y
ry sinlplc
and 111ay hp done ,,-ith little trouble. 'Yhen the dror:-;
haye been nlade and set, break theIll np and sift thcln
\\-pll in a eoar:"\e sehoe, no"
shake thell1 oyer a }JètIl
,,,hich is boilinF. so that they get dèll11pCÙ hy ste<ln1,
and thro\y theIll in a hpap of <:rystal sugar: ]llix t]H Bl
,,"ell up. so that tl
e sngal' adheres to the drops 11l1ifol'In-
ly : nt)\\. sift thein out of the sugar again and the
Y ,yiJI
dry in a to,,- nlinutes and he ready for paC'kiI)p".
\ 1l0the1' nlethod i
, ,,-hen the drops ha \
(ì heen IllêHlp
Hnd sifted, to haye a thin
olutiol1 of gUB1 or gelatine
and
l1ake it o\ycr the]n and ruh then1 all togptller till
dtt1l1p
Ill oyer: llO\Y thro,y oycr thel11 suffieiellt ('r
.
tld
snp:Hr to coat thPIn H1Hl nl1x thenl up; \"hen ùr
sin
again and pack.
N. B.- 'YhCll heing' cl'ystalized thp g.Jods
.honld
bc \yarn1, not hot, 0)' th2Y \yill candy. Large French
pC:ll'S should be Cl'Ys talizpd h
? the In ttCl' process and
.>(/ 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<luil'ed, nloi
tcn then1 ".ith
j1'lne Z.7oll:er (( nd E.
....eJlce 1-1aror....
.)j
thin syrup, partly forn1 the hall b
hand. then put it in
a pop corn ball prc:)s anù press tightl
into shapc, then
fornl into balls in the usual ,yay " i
h pop (:orn ball press.
I \ A
I ',I _
:1i\
fi
i
;;J - _-1.11 I .1 " -<At' = - = Ii
-= -
1--1G-' - &,
-
4r iiíl!í11ll ,,111-
-- -- = -
-
- - --
- c=
I ; L
;'I '/ . ", .
!,\ï
m:öJi
Hlïi!1-\:Ö:l.\1' ,,,,,.
11i'1II11.llIIlilI.IIIIII':U""""lIIlIiIllIU:1I11111. III'
"i /'
.í' -U/
, /þ\\
\\ S"',
,
"
/' \
,t'
\ '
\
:\ ':-
I t -: ,',=
_ ':
- \\
ì\
----=\" \
. Ii
Í' 11/'
,I / f
" f!
/ '4' --
,/
, - (=_:: _
-_l! ).
----
_
Fig. 208 a. - --
'\ \.
POPCORN BRICKS.
Pop Corn
Ball Press
l\Iakes Balls
3
inc.:hcs dia-
lueter, has brass
cups top and
bot t 0 111 , S 0
arranged that
the ball is push-
ed out of the cup
a t each opera-
tion.
.A,ny size B<t II
nlade to order.
-
=- -
P l' ice C 0 111-
plete any size
En 11, Rß5 00
PROL'E
.-Thc corll berries are prepared a
1"01
balls
boil brO\YI1 sugar in the proportion of
Ibs. sugar
and t,YO pounds Illolasscs to baH, 2;)0 ; pour the syrup
oyer thp eorll and thoroughly 111ix thenl: p
'css the111
.j,'; l-'letche}' J[aJlufactu}'in!J (YO') 'I '()J'on tv.
iUlluediately into oilcd tins. The process should bp done
<lllickly nnd th0 seeds pressP(l ns tightly togcthcr a
possihle
,,
hen cold thcy arc rcady for stile <1n<.1 nlay be
cut to siz
,,-ith
hnl'p knif0.
POP CORN HAND BALL PRESS.
"-
-_.
ú""'.: -"0, ___
-___
"' 2 in. diameter Price S:-l 00
.. .'3.
'-:
. ' ' ,:. =;
::: 'J
:::.o
g o ? ,
,'
C 'II Iii: I
' ,,,,J =_
3.') OJ '-
-- _= ,
,,;:' "!
:3 4'"' 'ó "5 00
"
--==-==-:
-- Egg shape 3
x21" 5 00
.Fig. 20H a.
POP CORN CAKES.
PHO('E
.-Prep<1rp the <.'orB as for balls and pal:k
thelll closely into strong square tins slightly oilcd ,yith
oli\'c oil of best qualit
T ; boil to ('raek, sllftÜ'ient hro,,,)}
Sllg'<ll' and
du(:ose for quantity re<lnil'cd and pOlll' the
hot s
'l'Up o\"e1' the pop corn
, just enough to IlHtkC' the'l11
adh01'f'. 'Vhcll cold cut theIn np ,,-ith a
hn]'p knit(\ the
SIze.
CORN POPPERS-Made Very Strong.
Peck..
.. .
2 co
l Pcck.......... ......:2 75
I
11:-.1H']... .., .., _' .. 3 75
1 e!l
hel.... . . . .. . . .. J 75
JAP NUGGETS NO. I.
:! Ihs. 'Vhite
ugnr. 1
Ihs. Farina.
4 lhs. nILH'osc' 2 pints "Tatet'.
-tIbs. Desic('ated ro('oannt llJlS,,-e0t01led.
Y cllo\y Coloring.
1.'reeze}'.
) jJacki ng (ill U....) It(
rrigel'ator.';) Etc. ;')9
pl{OCE
.-}Iix the ingredicllts in copper pan: boil
on a
lo'Y tire to stitt' ball, 2
)O, stirring an the thuc ; add
coloring to faney; \yhen ready, pour Larefull
on an
oiled pIa te, luaking the sl1Ppt abont half an inch thick;
,,-hen cold., dust \yith pl1l\rerize<l
ugar and cut up ,yith
sharp kniff:\ to size.
:N.B.-.L-\.. f
,y loose iron Lars Hl'e llseful to 1'01'111 a
sq llarc on the pouring' pIa tc, in proportion to size of boil;
that the exact tlu('kness of sheet Jllay be deteJ'luined.
. '
" I
t:.
'ø .
.
\ \ " \
:, " . ;
- \
\ \
\.'
--
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" ;\.4\", ' ,
\ 'r'
: (-
:,1 "I,. ' \
I;,!
"'-/ }.
,'.., . . . , \ . 'K\\
'
';<J
, . !',;:- _ .,...,
,
.,: n '
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. """ " I ,,
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K ,,,,li
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-....
'i'
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'
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. __....::!:..',
.
é..",,
-
.-
'---c--
-
'--=--=-__o_-
-=-_....
-
PATENT CANDY CUTTER.
For Cutting Caralne1s, Japanese Cocoanut, ;ntl all kind of 'Bar
Candies. ·
Cuts all thicknesses np to one inch, and all ,vidths up to one
and one-quarter inches.
\[oving Bed of
Iachine is 32 inche
long aud Ð inches wide.
\Vill cut 1500 pounds of Candy per day.
One of the handiest ana lllost useful all round :l\Iachines a lnan
can buy.
Price, ................................, $7;) 00
"
60 j"/ etch..)}' J.'a J/ ll.tact II ri ng (}o.. J'()J'()nfn.
J AP NUGGETS NO.2.
2 Ihs. 'Yhite 8ug'a r. '; ]bs. G] lléOSC.
....
-! Ibs. Good Bro"
n. 2
Ib
. Farina.
?> 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<llllel in ,,-a.x
paper.
VANILLA CARAMELS, No. 2 Quality.
f) 1bs. Sugar.
oz. Cream of Tartar.
1 lb. Fresh Butter. ;! pints ,yater.
;) pints Ne,y l\Iilk. 'Tanilla Flayoring.
PnocEss.-Boil the sugar, 11lilk and ,yatcr ,yith the
creanl of tartar on a slo,,- fire, stir all the tÍlue till it
reaches a stiff b:lll, add the extract of vanilla and stir
it gently; ren10ye the pan fro1l1 the fire and pour con-
tents on oiled slab: mark deep ,yith caran1el cutter
,,-hen set; ,,-hen ('old separate ,,-ith sharp knife. These
c:lramels
hould be creanl color.
MAPLE CARAMELS.
B
Y using purp In
ple, nUlple car(unels 11lay be Blade
prec.:isPly as vanilla: the ftayor of thp lllaple sug'ar i
sltfficicnt ,yithout any artificial essence. These l'ara-
111('ls ,,-ill of courso be dar
.
F'ruit Oil.,;} Essential Oils, Ext}'act.'i} Etc. (j7
RASPBERRY AND STRA VVBERRY
CARAMELS.
These tia Yors 111ay he used in either of the last t".o
recipes-best quality according to the first, second
quality as to the second. "'Talnut, cocoanut, etc., 111ay
he added for other fia vol's.
CHOCOLATE CARAMELS No. I Quality.
6 lbs. Best Sugar. 2 lillarts S"
eet Creanl.
4 lbs. Glucose. 1
lbs. Fresh Butter.
1
lhs. Pure Chocolate, Uns,veetened.
PnocEsR.-Put the sugar and CreêUl1 in the pan,
stir it ,,
('ll together, then add th(:' glucose
let it boil to
a stiff ball, case the pan off the fire a little and put in
the butter in little pie
es, then the choeolate; keep
stirring together
bring the masS through the boil, then
add extract of yanilla
renl0\re the pan and pour con-
tents on oiled slab, nlaking the sheet about} inch thick
111årk deep \vith caramel cutter ,,-hen set; diviùe ,vith
sharp knife ,,
hen cold and \rrap in paper.
CHOCOLA TE CARAMEL, NO.2 Quality.
5 lbs. Sugar. lIb. Pure Choeolate, Uns\yeetened.
lh. Fresh Butter. } oz. Creanl of Tartar.
1 quart of N e\v l\Iilk.
P[{oðE
.-l\Ielt the sugar in the luilk, add the
creanl of tartar and boil to the degree of ball; case the
pan a little off the fire and stir in the butter and choco-
late; bring the "Thole to a boil, add extract of yaniJIa,
then reUlove the pan and pour ('ontents on the
lab
lllark and separate as directed on last.
a8
F'letcher Jlanufactzu'ing CO,) TOI'onto.
UNVVRAPPED CARAMELS.
Caran1els ha ye nsually been sold ,,?rapped in ,yax
paper. This is neeessary ,yhell the goods are boiled
yery 10""'. and contain a large proportion of glucose.
Like other caramels the ingredients vary, hut the fol-
lo,,
ing ,yill
ns'Yer thp purpose :-
7 Ibs. "\Vhite Sugar. 1 Tin Condensed l\Iilk, or one
quart S,yeet Cream.
2 lbs. Glueose. 3 pints ,yater.
lb. Fresh Butter. Vanilla Flavoring.
PROCE
H.-Boil the sugar) glucose and ,yater to
,yeak crack 285 ; ren10ve the pan fron1 the fire, add the
hutter and n1ilk, stir gently until di
soIYed, add the
flavoring just before the stirring is finished, then pour
_ "j
:
f 'd'
BUTTERCUP OR MIXED DROP MACHINE.
This
Iachine is used for Cuttin
Buttercups, and a large
variety of other Candies. Has saw teeth for making crimped
ed
ed buttercups. Very quick \vorking machine.
Pric
, . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . $19 00
PUJ'e 1. '1'uit J uice.'i) (}olor:;, Etc.
UD
contents on oiled slab; ,yhen cool enough cut \vith car-
uncl ('utter. If required crink]y on top, run over the
sheet \vith a corded rolling pin just beforp cutting.
BUTTERCUPS.
Thesp beautiful candies are very popular; the
.
are pleasing both to the eye and the palate ,,'"hen they
are ,veIl made, but they Inust be kept air tight or they
,yill soon lose all their attractiveness and becolne a
stick
" Inass, as they have a great tendency to "s\yeat."
In order to prevent this as much as possible it is advis-
able to use a little borax in each boil. The pro('ess IS
....
-
LATEs'r THING OUT.
NEW SATINETTE PRESS.
Buttercups and Satinettes 'will have a very lar
e sale this
season.
Purchase one of our :Thlachines aud make rour O'Vl1.
The :Thlachine will pay for itself in a short tilne, besides you
can always have fresh lllade
oods.
Price. . . . . . .. . . . . . . . .. ................ $15.00
70 j;?etc7zeJo Jlanufaclu]Oing Co.} 1'()}'onto.
siInple enough, but must be ,yo]'kcd quickly, in fact
the beauty depends upon th(\ rapid manipulation of the
sugnr oyer the hook; keep the eye fixed on the color;
as soon as it becomes a glossy satin \yith a close grain
it is finished; lift it oft' the hook imll1ediately and return
to the slab for casing. Do not carryon thp pulling
operation until it becolnes spongy, and be l"al'eful not
to use too n1uch color; the tints should be light and
delicate ,,
hen finished. l\Iachines are 111ade for cutting
buttercups, price 86.0U and 814.00, each lnachine.
Crimped edge luachine, 8:!0.00 each. Get OU]. )-Joi('e 1 ist.
VANILLA BUTTERCUPS.
7 Ibs. B
st 'Vhite Sugar. 1 teaspoonful Crean1 of
Tartar.
2 Ibs. FQndant Paste 1 quart \\?ater.
1 lb. Desiccated Cocoanut, fine. Borax.
Green
o]or.
Pl{OCES
.-Put the sngn!', ,yater and crean1 of tar-
tar in the hoiling pan and boil up to crack HIO in the
ordinary ,yay; ,y hile the pan iR on the fire, take thc
fondant pastp and ,york into it thp dcsieeatpd Lo
oanut,
,yith a little essence of yanilla) and lay aside till 1'e-
q uired. "Then the boil has reached thp required
degree pour the sugar on the slab, color it light grecH,
and ,yhen partly cool, pull oyer the hook until it be-
COlnes a delicate satin tint; return it to the slab, press
the boil out, lay tlu' fondant paste in thc centre and
case it all around \\?ith the pulled sugar
HO\\? carf'fully
,york the one end of the boil dO\Yll to a }Joint as for
j.'ine j.70lCP/' and E.\{sence j'7aro/'.'i
71
Cnllums Patent But
ercup Cutter.
'
... - -
No. 1.
n l iC
iLu r mmfu
, UJ lllllll, .
' ,
'
o. 2.
Fingers for Buttercup Cutters.
This is a :\Iachine every Confectioner should have for cutting
Buttercups, Drops, &c.
No. 1 :\Iachine is same as No.2, but is 24 inches long, 3 inches
,vide, ,vill cut 70 pieces at one nlOVeInent, and is the cheapest
:\Iachin
ever put on the 11larket... . . . . . . . . . . . . . . . . . . . . Price, $5 00
No. 2
Iachine is 3-1 inches long, 1 inches ,vide, cuts 150 pieces,
giying them a fine cushion shape and glossy appearance. Cuts
three times as fast as any roller. C01llparatively no ,vaste or
cracked Buttercup
,vith this Machine. Cut represents Lifter, the
fingers of ,vhich fit into the knives of the :\Iachine so that the 13.0
pieces of candy can be reInoved by one moyement.... Price, $1-1 00.
:\Iachine ,vith Teeth to fOl'lll Buttercup \vith Stitched
Edges. . . . . . . . .. . . . . . . . . . . . . . . . Price,
20 00
72 l/letche}O .11lanufactu}Oing roo, 1 1 0ronto.
sticks and dra,,' it out in lengths, required thiékness:
lay thell1 on the luaehinf\ and press gentl
- until eut
througoh : the buttercups are then ready for packing. It
is advisable to "
ork snlall boils of these goods. as
the casing b3ing boiled soon gets brittle: keep
turning the bulk rounù on the pIa to so as to keep the
fondant paste exactly in the eentre.
RASPBERRY COCOANUT BUTTER-
CUPS.
7 lbs. Best 'Vhitp Sugar. 1 teaspoonful crealU of
Tartar.
2 Ibs. Fondant Pastc. 1 quart "Tater.
1 lb Dcsiccated Coeoan ut. Carlnine Color.
1 lb. Raspberry Jaul, boiled Stiff. Borax.
PROCES
.- 'York the j:lln and cocoanut into the
fondan t paste; hoil the sugar, ,vater and CreèUTl tartar
to crack: pour on oiled slab; color light rose tint:
when partly cool, pull and ,york oft as in the preced-
ing recipe and cut ,,-ith buttercup Inachine.
COCOANUT BUTTERCUPS.
7 lbs. Sugar. 1 teaspoon Crean1 Tartar.
2 lbs. Fonùant Paste. 1 quart 'Vater ,,-ith Borax.
1 lb. Dcsiccated Cocoanut. I.Jclnoll Flayor.
Yello,v Color.
PHOCESS.-.A,s usual, buttereups of any sort or
fia VOl' nlay be nlade by follo\Ying the direetions given,
anù substituting different essence:.;, jan1
, chopped nuts
or ahl1onds, and color to fane-yo
Z.'reezeJ's, P((('l..:ing (fan...;, Rl!frigeJ'atOJ's, Etc.
-9
lù
BLACK CURRANT BUTTERCUPS.
7 lbs. 'Vhite
ugar. 1 teaspoon full Crean1 Tartnl'.
2 lbs Fondant Paste. 1 quart 'Vater.
1 lb. Black Currant .Tanl. Borax.
t oz. Tartaric Acid. Purple Color.
PHOCE:-;:-,.- '" ork the jaB}, acid and eolor in to the
fondant paste, boil the sugar, ,vater and crean1 tartar
to crack, and 'york off as already described.
FONDANT CREAM VVORK OR
BUTTERCUP FILLING.
Thi
branch of the business has developed ,vonder-
fully during the last few years. This crean1 is not
onlr n10nlded and ,yorked into every conceivable shape,
size color and flayor by itself, but is used with choco-
late, fruits, etc., to makp an endless variety of pleasing"
and tasty confections. 'rhe smaller goods in this ,york
forn1 the body, and sOJnetiInes the ,y hole, of many
beautiful n1ixturcs, and no ,,'indo'y can no,v he con-
sidered orthodox unless they haye fi goocf displa
v of
these goods. For Ollr purpose thp yariety is a Blatter
of detail ,yhich 'YC only n1ention to ren1Ïnd the reader
that he Blust look for thp greater part of it outside the
covers of this guide. The process is pra(.tieally the
samp all through: the nlixing, flavors, colors and shapes
nlake \\Thatever distinction there is. It "rill only be
necessary to give a fair selection of forn1ulas to enable
the reader to in1itate anything he sees in this line, or
invent sOll1ething nc,y.
74- 1-'1 etrhe}' Jla nufactu }'i ng (}o., 1 1 oJ'nnto.
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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 30
45 1 30
55 1 30
43 1 30
48 1 30
40 130
82 ]i'letcher ]Ianz{factlu'ing (}o., T'ol.onto.
1\ame. 1\0. in :Thlould.
Horse and Cart.... . . . . . . . . . . . . . . 3
S parro\y .. . . . . . . ... . . . . . . . . . . . . . . . 3
Slnall Boat....... . . . . . . . . . . . . . . . . 3
Locomotive, slnall.... . . . . . . . . . . . . 3
Pitchers. . . . . . . . .. . . . . . . . . .. . . . . . . 3
x 72 Sugar Bowl.... . . . .. ...... ..... 3
Tea Cup. . . .. ..... ............. 3
Coffee Cu p . . . . . . .. .., . . . . . . . . . . . . . 3
Saucers ...... . . . . . . . . . . . . . . . . . . . . D
Tea Pot. . . . . . . . . . . . . , . . . .. ...... H
\Vine Glass.... , . . .. ............ 3
vv. ash Tub........ . . . . . . . . . . . . . . . . R
Flower Vase. . . . . . . . . . .. ... ..... 3
Round Table.. . .. . .. .. . . .. .. .. .. . . D
Gun. . .. . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Pistol... . . . . . . . . . . . . . . . . . . . . . . . . . 4
Pocket I{nife. .... ... . . . .. .. ... ... 4
Dirk . . . . . . . . . . . .. ............... 4
Rooster, small.. . . . . . . . . . . . . . . . . . . 5
Crucifix . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Axe. . . . . . ... . . . . . . . . . . . . . . . . . . . . . 4
Pi pc .................. .......... 6
Ass. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Deer Lying Dv,wn.... .......... 3
:Th:111Ie. . . . . . . . . . . . . . . .. .. . . . . . . 3
Dog, large.. . . . . . . . . . . . . . . . . . . . . . . 3
Dog ,vith Basket.. . . . . . . . . . . . . . . . . 3
Dog standing váth Basket. . . . . . . . 3
Peacock ......................... 3
Decanter. . . . . . . . . . . . . . . . . . . . . . . . . D
Boots. . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Plain Basket with Handle.... .... 3
'Vine Glass, large. . . . . . . . . . . . . . . . R
Fire Horn. . . . . . . . . . . . . . . . . . . . . . . . H
Squirrel and Box.. .. .. . . .. . . . . . . .. 5
BrooI11.. '. . . . . . . . . .' . . . . . . . . . . . . . . 3
Bust of 1\apoleon..... ...... ...... 1
Lady's ..... . . . . . . . . . . . . . . . . . . . . . . H
Cupid. . . . . . . . . . . . . . . . . . . . . , . . . . B
Rabbit. ,........................ 3
Fish on Plate. . . . . . . . . . . . . . . . . . . . . 3
Rooster. . . . . . , . . . . . . . . . . . . . . . . . . . 3
1\0.
x 67
x 68
63
70
7L
73
x 7-1
75
x 76
77
78
79
80
81
8:2
83
81
85
86
87
88
89
x 90
91
x 92
x 93
x 94
x 93
96
x 97
Ð8
99
x 100
j 101
: 102
x 103
104
IX 105
106
I 107
:x 108
1\0. to Lb. Price.
28 1 30
1 n 1 30
43 1 30
28 1 30
31 1 65
21 1 65
40 1 80
21 1 30
33 1 30
12 2 60
41 1 63
33 2 00
23 1 65
3 L 1 65
48 130
32 2 00
38 1 30
40 1 80
55 1 30
3:2 2 00
48 1 SO
21 2 00
48 1 30
2:-) 1 30
Zl 1 30
12 2 00
12 2 00
15 1 65
21 1 65
19 165
27 1 G5
2ß 1 ()5
18 2 00
21 2 00
33 1 65
13 1 ()5
20 2 00
28 1 (j5
21 1 65
10 2 60
19 1 65
1.1 1 ()5
PU'ì.e j?j.1Ût Juices, G'olo'j.s, Etc.
No.
N an1e.
No. in :i\Iould. No. to Lb. Price.
x 109 0 \\? I .............................
x 110 Cupid and Basket.... .... .... ....
x 111 Pony...... . . ... . . . . . . . . . . . . . . . . .
x 112 Dog... . . . . . . . . . . . . . . . . . . . . . . . . . . .
x 113 Cat and Dog Fighting. . . . . . . . .. . .
114 Grasshopper............... . . . . . . .
x 115 Steamboat........................
x 116 Sea Lion.. . . . . . . . . . . .. . . . . . . ... . . .
x 117 Rhinocerous.....................
x 118 Tiger.............................
x 119 Bear, smaIl..... . . . . . . . . . . . . . . . . . .
120 Bear, :ThIeditun...... . . . . . . . . . . . . . .
x 121 Bear, large. . .. .. . . . .. . .. .. . .. . .. ..
x 122 Ape. .. . . . . . . . . . . . . . . .. .. .........
)( 123 Large Hand.,.... . . . . . . . . . . . . . . . .
x 124 Bear sitting up. . . . . . . . . . . . . . . . . . .
x 125 CameL...... . . . . . . . . . . . . . . . . . . . . .
x 126 Squirrel..... ... ................
127 Horse Jumping........ . . . . . . . . . . . .
x 128 Lamb Lying Down. . . . . . . . . . . . . . .
129 Sugar Bowl.... . . . . . . . . . . . . . .. . . .
130 Double Pointed Iron. . . . .. . . . . . . . .
131 Boy on Rocking Horse. . . . . . . . . . . .
13
Elephant. . . . . .. . .. . . .. .. . . ......
133 Captain Jack................. ....
13! Frog Smoking. . . . . . . . . . . . . . . . .. .
135 S"?an............................
136 Trumpet..........................
137 Boots............................
x 138 Elephan t. . . . . . . . . . . . . . . . . . . . . . . . .
x 13!1 l\Ionkey on Camel. . . . . . . . . . . . . . . .
x 140 Cupid on Lion. . . . . . . . . . . . . . . . . . . .
141 Rabbit............................
142
Ionkey Dressed in Soldier Clothes
143 Pi pee . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
x 1JJ
loop............................
x 145 Rabbit and Wheelbarrow... .. .. ..
x 146 Lalub, large.. . . . . . . . . . . . . . . . . . . . .
x 147
Ionkey on Camel.............. . .
x 148 Boy and Large Lalnb. ...... .....
x 149 Pig................... . . . . . . . . . . . .
150 Dog in }(eunel. . . . . . . . .. .........
3
8
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
6
3
3
3
3
D
3
3
3
4
3
6
R
3
4
3
3
3
3
16
19
18
15
18
13
19
12
15
15
20
16
8
14
11
16
18
13
30
14
21
16
19
21
18
16
18
16
19
14
20
18
25
24
33
12
6
14
8
11
18
15
83
1 65
1 65
1 65
1 65
1 65
2 60
1 30
1 65
1 65
1 65
1 65
] 65
2 60
1 65
1 65
1 65
1 (7)
1 G5
1 65
1 65
1 1)5
1 65
2 00
2 00
1 65
1 65
1 65
1 ü5
1 30
1 65
1 65
1 65
1 65
1 30
2 00
2 00
2 GO
2 60
2 GO
2 GO
1 65
1 65
84 J.lefche'i. lIIanufactul'ing G"'o., Toronto.
o. N anle. No. in :\Iould. No. to Lb. Price.
x 151 Fancy Clock. . . . . . . . . . . . . . . . . . . . . . 3 18 1 65
152 Slnall Boy. . . . . . . . . . . . . . . . . . . . . . . . 3 30 1 65
x 153 ::\Iazeppa. . . . . . . . . . . . . . . . . . . . . . . . . 3 13 2 00
15-1 Cralle. . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 15 2 00
155 Sqllirrel . . . . . . . . . . . . . . . . . . . . . . . . . . 3 10 2 00
156 Boy Riding Dog.... . . . . . . . . . . . . . . 3 18 2 00
157 Goat JUlnping. . . . . . . . . . . . . . . . . . . . 3 16 1 65
x 158 Cow and Cal f . . . . . . . . . . . . . . . . . . . . 3 23 1 65
159 Organ Grinder vtith l\Ionkey.. . . . . :3 2:1 1 65
160 Chriskingle Deer and Sleigh... . .. 2 10 1 65
x 161 Basket. .... ........... ...... ...... :3 19 1 65
x 162 Ba by in Cradle. . . . . . . . . . . . . . . . . . . 3 16 1 65
x 163 Horse. . . . .. . . . . . . . . . . . . . . . . . . . . . . 3 20 1 65
x 164 Soldier Boy.. . . . . . " .... .. '" .. . .. 3 13 1 65
165 French Lady.. . . . . . . . . . . . . . . . . . . . . 1: 15 2 00
1G6 Fancy Bottles.. . . . . . . . . .. . . . . .. . . -! 12 1 65
167 Boy Stealing Apples. . . . . . . . . . . . . . 3 13 2 00
x 168 Hllssar. . . . . . . . . . . . . . . . . . . . . . . . . . . 3 9 1 65
169 Scotchman. . . .. . . . . . . . . . . . . . . . . . . . 3 11 1 65
170 Rabbit Soldier.. . . . . . . . . . . . . . . . . . . 3 9 2 00
171 Rabbit Drummer. .. . . . . . . .. . . .... 3 9 2 00
x 172 Rabbit Sportsman. . . . . . , . .. .. .. .. .. .. .. 3 16 1 65
x 173 Railroad Car. . . . . . . . . . . . . . . .' . . . . 3 18 1 30
17-1 Fancy Tea Kettle. . . . . . . . . . . . . . . ., 3 11 1 65
175 Spread Eagle. . . . . . . . . . . . . . . . . . . . . 2 7 1 65
x 176 Chinaman and Dog. . . . . . . . . . , . . . . 3 1H 2 00
177 Rabbit Traveller.. . . . . . . . . . . . . . . . . 3 16 1 65
178 Frog on Bicycle. . . . . . . . . . .. . . . . . . 3 15 2 00
179 Ostric'1 . . . . . . . . . . . . . . . . . . . .. . . . . . . 3 12 2 00
18') Traml).. . . . . . . . . . . .. .... . . . . . . . . . . 3 12 1 65
181 Fox .. ............ .... ..., ...... 2 12 1 30
x 182 Horse and Jockey. . . . . . . . . . . . . . . . 3 19 2 00
183 Piggyback.. ...... ...... .... .. .... 3 If) 1 65
181 Fancy Pitcher, large.. .... . . .. . . . . 3 13 2 00
x 185 Sail Boat. . . . . . . . . .. . . . . . . . . . . . . . . 3 15 2 00
x 188 Irishman and Pig. . . . . . . .. .. .. .. .. .. .. .. 3 15 2 00
187 :Thlonkey and Piggyback. . . . . . . . . . . 3 15 2 00
188 Policeman and Boy. , . . . . . . . . . . . . . 3 1-1 2 00
189 Dog and Deer. . . . . . . . . . . . . . . . . . . . . 3 12 2 00
x 190 Boy and Bicycle. . . . . . . . . . . . . . . . . . 3 18 2 00
191 Ow I on Tree. . . . . . . . . . . . . . . . . . . . . . 3 12 2 00
192 Puss in Boots. . . . . . . . . . . . . . . . . . . . 3 10 2 00
J?ine ]t"lozeeJ" and Essence FlaroJ"s. 85
... J
No. 1\ allie. No. in :Thlould. No. to Lb. Price.
x 193 K,angaroo. . . . . . , . . . . . . . . . . . . . . . . . 3 11 2 00
x 191 Giraffe. . . . . . . . . . . . . . . . . . . . . . . . . . . 3 12 2 00
x 195 Fancy Pipe. . . . . . . .............. :2 12 2 00
x 196 Rifle.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . ! 38 1 30
197 Irishlnan. . . . . . ... . . . . . . . . . . . . . . .. 3 23 1 3u
x 198 Chinaman. . . . . . . . . . . . . . . . . . . . 3 19 1 30
x 19H Israel i tee . . . . . . . . . . . . . . . . . . . . . . . . . 2 10 1 30
200 Uncle Sam. . . . . . . . . . . . . . . . . . . . . . . 3 23 1 30
201 Dutchman. . . . . . . . . . . . . . . . . . . . . . . . 3 16 1 30
x 202 Dog Sitting Up.. . . .. . . . . . . . . . .. .. 3 12 1 65
203 Basket. . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 14 2 00
201 Dog Running.... . . . . . . . . . . . . . . 3 21 1 30
205 Shears ................ ........... 3 38 1 30
206 Shovel. . . . . . . . . ..... .... .... ..... 3 21 1 HU
LARGE MOULDS FOR HOLLOW" OR
CLEAR TOYS.
No. Name.
1 Deer.............. .. .. ........
2 Deer....... ....................
3 Horse.... . . . . . . . . . . . . . . . . . . . . . . .
* 1 Horse..... . . . . . . . . . . . . . . . . . . . . . .
5 Horse.... . . . . . . . . . . .. . . . . . . . . . . .
6 Horse...... . . . . . . . . . . . . . . . . . . . . .
* 7 Horse.... . . . . . . . . - . ., ......... .
* 8 Call1el . . .. . . . . . . . . . . ... . .. . . . .. .
9 Camel . . . . . . . . . . . . . . . . . . . . . . . . . .
10 Elephant.. . . . . . . . . . . . . . . . . . . . . .
11 Elephant and Boy. . . . . .. . . . . . . . .
* 12 Goat..... .. . . . . . . . . . . . . . . . . . . . . .
* 13 Cat.... . . . . . . . . . . . . . . . . . . . . . . . ..
1 ! Cat. . . . . . .. . . . . . . . . . . . . . . . . . . . . .
15 Dog.. . . . . . . . . . . . . . . . . . . . . . . . . . .
l{j Dog Lying Down. . . . . . . . . . . . . . .
17 Dog.... . . . . . . . . . . . . . . . . . . . . . . . .
1
'V m. Penn... . . . . . . . . . . . . . . . . . . .
* 19 I11di an.. . . . . . . . . . . . . . . . . . . . . . . . .
20 Rooster . . . . . . . . . . . . . . . . . . . . . . . .
21 Rooster . . . . . . . . . . . . . . . . . . . . . . . .
22 Locolnotive . . . . . . . . . . . . . . . . . . . .
23 Locomotive, Rabbit Engineer. . .
Size. No. in ::\Iould. Price.
5x7 1 $ 4 00
3 xl" 1 2 60
5
x 5
1 6 75
2
x 2! 1 1 00
2
- x 2
2 2 00
3 x 2
1 1 00
2 x 2
H :2 00
3x3 1 1 65
5
x 5
1 ß 1"5
3x5 1 2 00
3x3 1 1 30
3 x 21 2 2 00
x l
1 2 no
3 x 4
1 2 00
ßx! 1 G 7;)
3
x 5
1 2 60
3
x l
2 3 10
5
high 1 :2 00
5
high 1 2 00
5 x 3} 1 2 00
3
x 3 1 1 00
lOx 5
1 13 00
3
x 3
1 2 G-)
8ó Fletcher J,,[anufacturing Co., 1'oJ'onto.
No. Name.
24 Basket.... . . . . . . . . .. . . . . . . . . . . .
25 Basket.. . . . . . . . . . . . . . . . . . . . . . . .
26 Priest Blessing Children...... .
27 Wash ington . . . . . . . . . . . . . . . . . . .
28 U. S. Grant.......... . . . . . . . . .
29 Gllll.... . . . . . . . . . . . . . . . . . . . . . . .
30 Gll11.... . . . . . . . . . . . . . . . . . . . . . . .
31 Ship Full Sail...... . . . . . . . . . . .
32 Steamboat....... . . . . . . .. .. .. ..
33 Ro\y boat .. . . . . . . . . . . . . . . . . . . . .
3:1 Ruw boa t . . . . . . . . . . . . . . . . . . . . . .
* 35 Row boat. . . . . . . . . . . . . . . . . . . . . .
36 Whistle . . . . . . . . . . . . . . . . . . . . . . .
37 Whistle.... . . . . . . . . . . . . . . . . . . .
38 Spread Eagle on Half Globe. . . .
39 Rabbit..... ..................
40 Rabbit...... . . . . . . .. . . . . . . . . . .
* 41 Lan1 b . . . . . . . . . . .. ... . . . . . . . . . .
42 Lamb.... . . . . . . . . . . .. ........
43 Row boat. . .. .. . . . . . . .. . . . . . . ..
4-1 Elephant, Jlunbo.... .... ......
45 Lion.... . . . . . . . . . . . . . . . . . . . . . .
* 46 J{night on Horseback. . . . . . . . .
47 Fire Engine. . . . . . . . . . . . . . . . . . .
48 Buffalo... . . . . . . . . . .., . . . ... . . .
Size. No. in )Iould. Price.
2 x G 1 9 25
4l x 4 1 2 60
2x6 1 130
7 in. high 1 1 30
2} in. high 1 2 00
7 in. long 3 2 00
7 in. high 1 1 00
7
x 6 1 G 75
6
x 4 1 6 75
9 in. long 1 4 00
6 in. long 1 1 00
2
in. long 2 2 00
4 2 00
3 1 30
4 x 6 1 G 75
5 x 5 1 2 f10
3x3 2 200
4xG 1 260
31 x 3
2 2 00
-1
x 2
1 2 00
8
x 6 1 6 75
8
x () 1 (j 75
3 x 5
1 1 30
5 x 7 1 G 75
5
x 8 1 6 75
VANILLA CREAM BARS.
7 lbs. 'Vhite Sugar. 3 pints 'Vater.
2 lbs. Glucose. Vanilla Flavoring.
PuocE
s.-DissoIYe the sugar 1vith 'yater in a clean
pan; add the glucose and boil in the usual ,yay to the
degree of feather, 243; pour the contents on a damp
slab; let it remain a few minutes to cool; then ,vith a
pallette knife ,york it up to ,vhite cream, adding a tint
of blue to bleach it; ,vhen the ,,
hole has become a
smooth crean1, return it to the pan and 11101t it just
sufficient that it may pour out smooth and level; stir in
1
"J"eeZ'31.S} Pac/ting G"'a'ns, Refrigerators} Etc. &7
the flavor and run on pouring plate! inch thick; ,yhen
set cut into bars.
RASPBERRY OR ROSE CREAM BARS.
7 lbs. 'Vhite Sugar. i3 pints 'Vater.
2 lbs. Glucose. Raspberry or Rose Flayor.
PHocEss.-l\Ielt the sugar in the ,yater, add the
glucose and boil to 24
; pour contents on
lab, Hnd
,yhen cool diyide the boil into three parts; color one
part red, add sonle pure chocolate to another, and to a
third add a pinch of blue, cream each part by rubbing
on slab to a snlooth paste; in rubbing in the pure choco-
late, see that you have enough to lnake it a rich bro,yn
for red portion use just suffieient to giye a light rObC
pink. 'Vhen all finished, n1el t each portion separately
in the P:U1 just sufficiently soft to run to a leyel surface;
pour out first the red, then the chocolate on top of red
sheet, then the ,,"hite on top of chocolate; this ,yilllnake
[I creanl cake to cnt np into bars. Hon1e do not take the
trouble to nlelt the crealn, being satisfied to spread the
paste out, slnoothing- it on top ,vith a pallette knifp;
this ans"Ters the purpose but docs not look so ,yell.
COCOANUT CREAM.
7 lhs. 'Vhite Sugar.
3 lbs. Cocoanut peeled and sliced.
:2 lbs. Glucose. 3 pints "T [Iter.
Red Coloring.
PHocEss.-Boil the sugar, glucose and" ater in the
usual ,yay to the degree 24Ö; pour contents on slab;
divide the boil into t\yO lots; ,vhen <':001, l'olor one part
88 l/letcheJ" JJIanufaclul'ing (/o.) To/.onto.
light pÏl1k and put a small touch of blue in the other;
add the sliced cocoanut, half into each part, then COln-
nlence to creanl theln by rubbing. ""'hen both parts
ha YC been luixed in to a snlooth pastc, it is ready for
sale, being usually sold by cutting fron} rough block.
N.B.-Cut al1nonds, ground ,yalnuts, etc., are used
in the saIne "
ay as directed for cocoanuts. The boils
lnay or nlay not be flayored, but a little ÏInproves it and
lnakes it fragrant.
MAPLE CREAM.
8 lbs. Yello,y Sugar.
lbs. Glucose.
1 quart S"
eet Creanl.
Roil the sugar, glucose and creanl to 242 on
thernlonleter, stirring all the tÏIne; ,yhen done lift off
the fire and let stand till nearly cold (placing it ,,
hcre
it ,,'"ill cool quickly), theu stir until it sets; then lnelt
o""er a slo,," fire (stirring constantly) un til it be(:onles a
nice erealny consistency, pour on a ,yell greased tin,
lay about one inch deep, let stand till eold, ,,-hen b
"
turning oyer the tin it ,,
ill fall out. After the bat(:h is
set to cool in the tin, on no account disturb it as it ,yill
make the creanl crack into pieces ,yhen turning out.
If this is too expensiye a recipe use milk instead of
Creall1 and add half a pound of butter.
CHRISTMAS PUDDING (IMITATION).
7 lbs. 'Vhite Sugar. ! lb. l\Iixed Peel.
1 lb. Raisins.
t lb. S,yeet Al1nonds blanched chopped.
1 lb. Currants. 1 oz. l\Iixed Spice.
t j. .. lIb. Sultanas. 2 pints 'Yater
Soda ,F'()llnts
Genei'at01"8} (}ylinde1"8) Etc. 89
PHOCEs
.-Prepare fruit by "
ashing currants in
cold ,yater, aftcr,vards drying the1n; stone raisins:
blanch and chop aln10nds; cut the peel in stripes, thcn
n1ix them together, adding the spice; boil the sugar and
"
atcr to t'all degree; ren10ye the pan from the fire;
grain the boil by rubbing the syrup against the side of
the pan in the u
ual ,yay; ,,
hen it beconles crean1
,
add the nlixed fruit, carefully stirring the ,,
hole until
thoroughly incorporated; haye some "
et cloths ready,
into ,yhich diyide the boil; tie them yery tight and
hang the1ll up until set hard. The blanched aln10nds
arc used to represen t suet and should be chopped
ac
ol'dingly .
BROVVN CREAM PUDDING.
7 lbs. Bro"
n Sugar. 2 lb. Raisins.
2 lbs. Glucose. ! lb. l\Iixed Peel.
1 lb. Currants. ! oz. l\Iixed Spice.
! lb. Sultanas. 2 pints 'Vater.
PROCE
R.-Dissolve the sugar in the ,vater and put
the pan on the fire and add the glucose; let the ,,
hole
boil to a stiff ball, then pour the contents on a damp
pouring plate; ,,
hen nearly cold con1mence to crean1 by
rubbing and ,yorking it about the sIn b ,,,ith pallette
knife until it beco1nes opaque, stiff and cre(uny, haye
the fruit prepared and 111ix as in prcyious recipe. then
,york then1 into the boil "rith spatula; no"r diyide the
boil into snulll basins, holding about one pound each;
press the creanl ,veIl dO"ïl and let them rC1nain till set.
Take then1 out, brush oyer the1n a thin solution of gunl
.<-0 Fletcher .J.1Ianufacturing (}o., Toronto.
and d us t them ,vi th po,vdered sugar to represen t frost-
1ng. Before putting the cream in the basins, shake a
little icing sugar over the basins, it ,viII keep then1
froll1 sticking.
RASPBERRY NOYEAU.
f> Ibs. 'Vhite Sugar. 1 lb. ...1\.lmonds, blanched and
1 lb. Glucose. ß pints 'Vater. Dried.
2 lbs. Raspberry JaIn. Liquid Brilliant Rose Color.
pl{OCE
s.-Boil the sugar, glucose and ,vater to the
hall degree, 250
ease the pan off the fire, add the jan1
and al1nonds, ""ith suffieient color to make the ""hole a
bright red; let the batch boil through, kceping it stirred
gen tly until thoroughly nlixed; no,v relnOye the pan
frOll1 the fire and see if the batch has turned opaque; if
not rub SOlne of the syrup against the side of the pan
and stir until ,,"hole boil sho""s a little crcalny, then
pour out on ,yafer paper, keeping the sheet about three-
quarters of an inch thick; leyel the top do,,'n ,yith pal-
lette knife and CO\TCl' ,,"Ith ""a fer pnper; ""hen sct re-
moye to a clean board and cut into bars ".ith a shnrp
knife. In running sheets to thickness, arrange the
loose bars on the pouring plate to forn1 a square in pro-
portion to the size of the boil. .A.hnost any kind of
jêun can be substituted for ftayoring Noyeau.
VVHAT TO DO VVITH SCRAPS AND
SIFTINGS.
It is necessary to kno,y ho,y to use up the scraps,
siftings, spoiled boil candies and other,vise unsaleable
Bakers' and Confectioners' 1"ools and ...
Iachinery 91
goods. People ,vho n1ake jam or liquorice goods kno,v
of course ,vhat to do ,vith then1; but small makers
often accumulate lots of ,vaste ,y hich seems al,,?ays in
the ,,?ay. This should be avoided as much as possible"
not only on the ground of econon1Y, but for the
good order and general appearance of the ,vorkshop.
Keep the acid scraps separate from the others; have
t\VO pnns (earthen,vare ,viII do) and make it a rule,
,vhen s,veeping dO'Vll the pIa tcs, to thro,y the acid
scraps into one pan and the others into the second pan;
keep then1 ,veIl covered ,,
ith "rater, and, as the syrup
then gets too thick, put in more ,yater in order that the
scraps n1ay dissolve. 'Vhen making dark goods such as
cough candy, cough drops, cocoal1ut candy, stick ja,,"',
etc., use a proportion of this syrup in each hoil, dip-
ping it out with a ladle. ,....\.s a rule a careful ,vorklnan
,,?ould use up his scraps every day. S01l1e use the
111achine scraps by putting then1 in the next boil "Then
sugar is on the slab. The "Triter's experience is that
that Inethod is obje
tiona ble, as it not only causes the
boil to be cloudy, but very often grains it. l\Ielt the
acid
eraps in "
ater enough to foru1 it thin syrup; put
in some ,,'hiting, po"Tdered chalk or ]Ï1ne; put the pan
on the fire and stir until ,vhole boils; see that aU the
scraps are dissolved; remoye the pnn and let it stand
for an hour, then
train through flannel. Use this
syrup in the saIne "ray aç; the other for 111aking COU1-
mon goods.
nr..)
i-'_
Fletche}O illaJ1ujactu}Oing (}o., Toronto.
CREAM FOR CHOCOLATE CREAMS
OR BARS.
10 Ibs. 'Vhite Sugar. 2
lbs. Glucose.
3 pints "Tater.
PROCESS.-Pllt the sugar, glucose and ",vatel' In a
clean pan and boil in the usual ,yay until the bat<.:h
rene-hes the degree of feather 245 ; (keep the sides of the
pan free frolll sugar); pour out on dalnp pouring plate
and let it remain till nenrly cold; then \"ith long pal-
lette knife COlll111ence to rub the sugar against the plate
ilnd ,york it about until it changes fro111 a clear syrup
to S110"" ,,,hite crealny substance; then knead it ,,-ith
the hand until of unifornl softness and no I UlllpS left in
the mass; it is now. ready for use and 111ay be kept
co'
ered in stone\yare jars until required for yarious
purposes. In ".Tinter the sugar need not be boiled so
high; in hot ,,-eather, a little higher. 'Vhen packing
the cream a ,yay in jars it is better to keep the top
1110ist by laying on a dalnp cloth before putting in the
cork. Seeing that creanl keeps so ,yell, of course it is
saving to lnake 111uch larger bntches at a tiIne. This
can be easil
arranged b
T 111ultiplying the proportions
according to size of pan and convenience. These pro-
portions are a guido, but the "Triter kno,,'s of no absolute
l11ust be this or that, although he has made as lnany
creanl goods as 1110St people and \vith as m neh SUCCOES.
He h:ts seen as fine a sample luade in the sanle
,vorkshop ,vhen the boil \vas Inade up a little different.
Ho,veyer, in SUbll1itting his o,,-n fornlula, it 1l1ay be
taken for granted he is not a BliIe fronl the bull's e
.o.
(}andy .Jlake}"
' Tools and .Jlachinery 9/J
--==----=-'
. :
=- -=::::-
,=-=--- -
Fig. 17.
Chocolate Melter or Warmer.
No.1 Size, 12
x 14 x 6, price. . . . . . . . . . . . . . .. .......'........ $2 00
No. 2 Size, 14} x 16
x 6, , · .......................... - . . . . .. 2 25
::\Iade from best quality of Tin Plate.
CHOCOLATE CREAM BUNS AND
CAKES.
10 lbs. Sugar.
2
lbs. Glucose.
3 pints 'Vater.
oz. v? anilla Essence.
PROCEs
.-Boil the sugar, glucose and ".ater in the
ordinary \yay to the strong feather 24Ö, then pour on
damp slab} let it rCll1ain until nearly cold, add the
flavor, and ,yith pallette knife ,york up the boil till
,yhite anù creêuny; shape it \vith the hands or press
into tin lnoulds; stand it in a ,yarnl place to harden a
little on the outside. l\Ielt sonle chocolate paste and
cover the goods smoothly \vith it, using either knife or
brush; "Then dry glazc thCll1 by brushing on a solution
of shellac dissolved in alcohol.
94 l!'letche}. lJlanufactu1"ing Co., Toronto.
N. B.-In this recipe the sugar is boiled higher
than the "Cl'ealTI for Chocolate Cream," because the
goods are so large the soft cream ,yould not keep in
shape. In 111elting pure chocolate sÏInply put it in a
tin together ,yith a piece of lard or cocoa butter, stand
it near the fire, give it an occasional stir; it ,,
ill soon
disolye; use no ,yater or it ,viII run to po,vder and be
spoiled.
TAFFY PANS.
Per dozen, $1.25, $1.50, $1.75, $2.
SWINGING PANS.
We make any size to order.
CRYSTALIZING PANS AND WIRE rrRAYS.
Extra Quality.
14 x 10 x 2
, complete $3.50.
COPPER CANDY LADLE.
Ko. 1, Fig. 7,
Price, $1.50.
Fig. 7.
CHOCOLATE CREAM BARS No. I.
10 Ibs. 'Vhite Sugar.
2
IL
. Glucose.
l\Ielted Chocolate.
PROCEss.-Prepare the cream as directed in Crean1
for Chocolate Crealn, or use some úf that crean1. Have
80111e tins with edges one and one-half inches deep:
3 pints 'Vater.
Vanilla Flavor.
]?ruit Oils} Essential Oils, Ext1"act8, Etc. 95
grease sonle paper and fit it neatl
" round the sides and
bottonl. l\Ielt sonle of the creanl on a slo,,," fire; flavor
,vith ''''anilla as soon as cream is sufficiently melted;
relnove the pan and pour contents into the tins to
l1ulke a sheet about one inch thick or less. 'Yhen set
carefully empt
.., so as not to break the cake
have
sonle Inelted chocolate and ,,
ith a soft brush coat the
creanl on both sides; lay them on ,,
ires till cold and
set; cut up into bars the required size. The knife for
cutting bars of creanl should be good, having a thin
polished blade ,yith a good edge. An old ,yorn-out
thing breaks the cream and makes it irregular.
COPPER CANDY DROP LADLE.
1\0. 2, Fig. 8,
Price, $2.25.
- lII"'U I I " '11111111111'
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:ThIINrr DROPPERS.
'.
:Thlade frOlll Copper.
. 1 111 II
, :
.' \
III \ç'( ___
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I,,,..,. 1
No.1 Dropper, 1 Lip,..........S2 25.
i
" 2 " 2 " 3 ')-
. . . . . . . . . . ....l).
" 3 " 3 " 3 75.
. . . . . . .
1:111
CHOCOLATE CREAM BARS NO.2.
10 lbs. 'Vhit
Sugar.
2
Ibs. Glucose.
l\Ieltecl Chocolate.
.PROCE
.-Prepare the tins by lining ,yith greased
paper, fitting theul
nl1oothly; Il1elt sonle. s"yeet choco-
".
late paste and pour it about a quarter of an inch thick
on the bOttoll1 of the tins; ,yhen set prepare sonle creanl
as directed for "Creall1 for Chocolatc Cretun," or use
3 pints "Tater.
oz. Esscnce Vanilla.
.90 Jt"letcher ,';]Ianufactu}.ing CO.} Toronto.
SOlne of tha t creanl, Inelting it over a slo,v fire (do not
allow it to boil); stir in the extract of vanilla and pour
the batch in tins about oce inch deep; ,\\Then set, coat
on top "Tith n1clted s"Tcet chocola te; ,vhen this lot is
cold and lJ uite set, cut up into bars ".itb a sharp knife.
BATCH PANS.
I III
rI"'lII
1'1111111 '
11
/I'
"
Iade of Heavy Copper
,vith Sheet Iron Rim to
allow them to set in
furnace.
No.1, diam. at rims,
12 inch, bottOlll 11 in.,
$7 50.
No.2, dianl. at rims
13 inch, bottom 12 in.,
$8 50.
111 W..
I
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CHOCOLATE DROPS, PLAIN.
"Tarn1 son1e s,veet chocolate; ,vhen it is just suffie-
iently heated to be pliable, pinch off little piecps, roll
then1 in the hands to size of a s
all marble; place then1
in ro'ys on sheets of ,vhite paper, each ro,r about an
inch apart; "Then the sheet is covered, take it by the
corners and lift it up and dO"Tn, letting it touch the
slab each time; this ,viII flatten the balls into drop
shapes; they should be about the size of a ten cent
piece on the botton1; ,vhen cold they ,vill slip off the
paper ,vithout any trouble.
.)
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TOY (or Turned Sugar) PANS.
)Iade of Copper.
Ko. 1,
Gallon,. .. . .. ..... ...... .$3 00
!II
" 2, 1
"
I'
'I
" 3, 1
"
....................400
....................500
]JllJ'e j'"J'llit Juice.,:} ColoJ's, Etc.
97
CHOCOLATE DROPS (NONPAREIL.)
Process exactly as for plain drops. 'Vhen the
drops have been flattcned,
over thc sheets of paper
entirely oyer ,yith ,,
hite nonpareil (hundreds and
thousands); ,y hen the drops are dry shake oft' the SUf-
p] U:s ones.
CHOCOLATE CREAMS.
l\Ielt SOll1C crealn (sce "Creanl for Choeolate Croaln")
usc the runner and fill the moulds; in an hour the
ereall1 ,yill be set hard enough to be taken out of the
moulds; they are then ready for
oating. "Tarn1 SOllIe
S\\ycct ehocolate paste until IncIted, then drop tlH\
el'ean1S into the Inelted ehocolate, t,yO or three a t a
tiIne; lift then1 out ,,
ith a long fork and place the111 on
glazcd paper or sheets of tin to dry; put thel11 in a cool
IJIacc to harden; paek eal'efuIJy in paper lined boxes in
such a Inanner that they hardly touch each other; if
packed roughl
T like 1110st oth('r candics, thcy beeol1H.'
potted and rough, spoiling- the appearanec altogether.
Ruhber nloulds arc no"T largely used for nlaking
the
e goods
being n1uch <..:lcaner and yery n1u
h easicr
u
ed th<1]1
tal'ch 1110ulds, Hlld for nc\y bl'gill1l0r
<ll'e
ycry' llllH;h bctter than starch. Thesc Illoulds are l10\\"
to bp bought luuch ('hcapcr than they ,ycre a fc,y years
ago, thc prÜ'c no,\r hcillg' ahout $1.40 per lb. Thesc
l110nlds ,ycigh about t\yO pounds each and. hold ninety
ho
olatc drops and ean bc rcfilled every half hour.
\\T c "
onld strongly ad vise the pnrehasc of rubber
98 ]1"lefche'ì' llIanuj'actlt}Oing Co., Toronto.
1110ulds, as besides the saYing of tinle, neither starch
boards, starch, plaster 1110ulds or hello,ys are required.
Fletcher l\Ianfg Co., carry a full line of 1110ulds for
chocola tes and creanlS.
CHOCOLATE FOR DIPPING.
This nlixing is so often required by confectioners
for
o 11lany purposes that a good general recipe ,,,in
not he out of place. If the instructions are follo,yed and
a little discretion used ,yith the colors, a light glossy
ehocolate coating ,,
ill be the result.
1 lb. Pure Chocolate. Chocolate Bl'o,yn Colol'.
3 oz. 'Vhite 'Y"ax. Cochineal.
PROCE
.-Pllt the chocolate in a saucepan; stand
011 the furnace pIa te or near a fire; break up the 'YêlX
into little pieces and stir it in until all is Inelted; thon
add the bro'\
n ('0101', ,,
ith a little liquid cochIneal,
stirring the ,,,hole until thoroughly nlixed; it is then
ready for use. For eheap COlnmon goods, n10re ,,,ax
Inay be used. 'Yhen mixing in the color try a little on
a piece of \\
hite paper until satisfied ,yith the blend.
GELATINE COCOANUT BARS
(YELLOVV).
8 lbs. 'Vhite Sugar. 1 oz. Acid Tartaric.
6 I bs. Glucose. ß pin ts 'Vater.
2
lbs. Gelatine. Saffron Color.
3 lbs. Cocoanut sliced. Lemon Flavor.
PROCEsS.-Soak the gelatine in cold ,vater for
t\vel ye hours, boil the sugar, glucose and ,,"'ater to a
l/ine ]/lolce1" and Es
ence 11
laro1"s
99
stiff ball, 2Öã; ren10ye the pan froll1 the fire; stir in the
gelatine till dissolyed; let it stand for a fe,y ll1inutes
and remoye the scun1 fron1 the top, then add the acid,
flavor and cocoanut; gently stir the ,,
hole until ,yell
111ixed ; tinge a bright yello,y ,yith saffron; pour in to
oiled tins, nUlking the sheet -2- inch thick ; ,,
hen set, cut
up in sticks to sell t,yO or four for a cent.
N.R.-This boillnay be diyided into t,yO lots, one
half colored red and flayored, raspberry, or a second
boil luay be Inade precisely as this one altering the
color and flayor only.
PATENT RUBBER CANDY MOULDS
Ne,v Patterns.
rrhe best process in the 'world for making moulded Bon-boBS or
French Creams and grained work, is by using Patent Rubber Candy
Ioulds. They ,vill entirely supplant the use of starch as a lTIould
for llUtllufacturing such candies for the following reasons.
I.-Not alone can all the patterns at present made ill starch be
reproduced in these moulds but also a large variety of others ,vith a
perfection not before known, and which it v{ould be Ï111possible to
use in starch.
II.-A much superior quality of goods is produced, in as llluch
as the candies shO'w as perfect a pattern as the moulds thelnsel Yes.
IlL-A. saving at least 33 per cent is accomplished in labor.
IV.- No starch boards or starch is required, consequently the
filling, pr'inting, sifting and blowing off are dispensed ,vith-six
itelns of expense.
V.-The moulds specially faciliate the making of crealH wal-
nuts, cream ahnonds and cream jellies and other combinations,
because the nuts, etc., can be pressed on the candy as soon as it has
been poured into the llloulds. This cannot be done with starch
moulds, as any pressure on those will Jestroy the pattern.
100 Fletchel- Jlanufactll1-ing (}o.) Toronto.
VI.-Casting into starch moulds requires considerable exper-
ience and skill in order to do work well, ,vhile any 'workman can
turn out the most perfect work with the rubber n10ulds, 'without
any previous experience in such ,vork.
VII.-A saving of room is effected, as a starch rOO1n is not
required and the capacity of the rubber n10ulds is so much greater
than starch boards of equal size that a cúmparatïvely less number
of moulds are required to produce an equal quantity of goods.
VIII.-No starch being used, the shop will renlain much cleaner.
These moulds are made of Pure Para Rubber and will, ,vith
proper usage last from twelve to fifteen years, judging from those
,vhich have been in u
e for the past four years.
An objection which natural1y suggests itself to a person who
has never tried these llloulds, is that the candies might possibly
have some taste of the rubber. This is not the case, ho,vever.
:KOT THE SLIGI-ITEST TASTE OF RUBBER
is liscernable. Not one of our Inany customers, either in this city
or throughout the country, has made a single complaint. This
proves that there is absolutely no difference between candies n1ade
in rubber moulds and candies n1ade in starch Inoulds.
The dmnand for these n10ulds increases every year.
'VRITE FOR PHICES A
D PARTICULARS.
Cream to be run in these Inoulds bhonld Le cooked one degTee
lower than usual for starch.
Crystal
degree lower than usual for starch.
Before using New :\Ioulds for first time, soak for half an hour
ill
trong COlnlnon wa- hing soda and water.
CHEAP JELLY GOODS.
1-:1 lb:s. 'Vhite Sugar.
12 Its. (
Iueose.
3 lbs. G'clatine.
Flayor.
PROCE
.-Soak thc fYclatinc in eold "yater for
:! oz. Tartarie _\cid.
pint:' 'Yater.
Color.
t,yelvc hours; briIlg thc sugar: and ,yater to a boil,
I-f
J'eezer8J ]Jacking (){( n
, Rl!frigeratoJ's} Etc. 101
then aùd the glucose and continue boiling till it reaches
the degrce of stiff ball
ren10ye the pan froDl the fire
and stir jn the gclatine and a(:id tiB disso]yed
color anù
fiayor to fanc
T
remoye thp scum and run the batch
into tins. Sct the goods aside for t\yclyc hours, then
cut up into jubes and l'rystalize ,,'ith fine po,Ydere,d
sugar. This is a ('heap line; there is not nluch body in
thcln, but they scll a t a pricc and giYC satisfaction.
.
_4
'
'I
Funnel Dropp 3rs.
Candy Tongs.
No.
, ,
o
1
2
T;n.
-to
60
fJO
Copper,
73
1.25
1.;)1)
Tin per thousand,. . . . . . .8-1-.00
Brass " . . . . . .. 5.50
Silvered" .,..... 7.0G
JELLY FANCIES.
I:! los.
llgar.
7 los. (
Incosc.
.) . t '{'U
õ) pin S H atcr.
Pl:OCE
,-
oak g'0 In tiue III ('old ,,'n tcr for t,,'cl \TC
hours. Boil t110 sugar, glllcu
c and ,,"atcr in the usual
,yay to thc degrcc of ball; renlOYC thc pan frOln the
...
;3 lhs Gelatine.
=! oz. T Lll'tarie _\eiù.
102 l-letche'1. lJlan'llfact'lo.ing Co., rl'OI.onto.
fire and stir in the gelatine gradually until dissolved;
let it stand for a fe,v minutes; take off the scunl as it
rises, then divide the boil, if required in Inore than one,
color and fiayúr each portion to fancy, then run the
boil in the moulds; ,vhen set put then1 on clean slab,
sprinkle some cold ,vater over them and roll theln
about until all are damped, then cover them ,vith fine
erystal sugar and nlix thel11 up till crystalized all over,
and spread them out on trays to dry.
The different recipes already given ,vill give the
reader a general idea ho,v gelatine goods are nlade. By
using different colors, flavors and shapes an infinitc
variety can be produced. It ,yould seryc no good pur-
posp to further Inultiply these formulas for s1na11 goods.
JAM ROLEY POLEY.
10 Ibs. \Vhite Sugar.
) lbs. Glucose.
2 lbs Gelatine.
f'arnline Color.
1 lb. R,aspbcrry Jam.
] lb. Dcsit:cated Cocoanut.
i3 pints 'Vater.
p]{OCE
.-Soak the gelatine ill cold ,vater for t,velve
hours; boil the sugar, glucosc and ,vater sharply to
stiff ball; renl0ye the pan froln the firp, stir in the
gelatine, stand aside till SCUln rises and skiln it off;
di vide the boil in to t,,-o portions, (lnix together 1 oz.
tartaric acid, 1 oz. carbonate of soda, 2 oz. icing sugar);
drop this po,vder and the desiccated cocoanut into one
half of the boil and stir briskl
y untiJ the ,,,hole rises in
a ,vhite fo(un,
then run out into tins, on sheet about!
Soda þ"ounls} Gene't o alo1".ç:} (}ylindel..c:) Etc. 10.1
inch thick; no\v take the other half, color bright red,
adding the raspberry jaln; stir till thoroughly mixed
and run this on top of the ,vhite sheet about the snme
thickness; ,,
hen cold and hard, taKe out the sheets and
Inake a roll of each.
N. B.-Let the red portion be cool 'v hen run oyer
the "yhite, as the ,,,hite being lighter \vill cOlne to the
top if disturbed by the lnixtnre being too hot.
RASPBERRY JELLIES.
9 lbs. ''''"hite Sugar. ;
pints "Tnter.
G lhs. n lucose
oz. Tartarie .Acid.
lbs. ...\pple Jelly.
oz. Es
en
e RaspbeIT
T.
211bs. Gelatine. Carluille Colol'.
PJ{OCE8
.-
oak the gelatine as usual; hoil the
sugar, glucose and ,yater to a
tiff hall; renl0ye the
pan froln the fire; stir in the gelatine anù let it l'cnu1Ïn
till SCUIn rises; skin1 it off, then add jelly, a(:id and
tIayor and sufficicnt color to Illake a hright red: no,y
Inould the ba teh into Raspberry shapes and put tIH'IU
in a cold place. 'Yhen set stiff, put th
good
in thin
layers in a cr
'stalizing tin nnd L:o\
er theln \\-ith cold
s
'rul'. Let theln relnain undisturbed for t'\-e 1 yp hotlr
,
then drain off all thp surplus syrup and tllrH the ra
p-
herries on clean trays; \\-hCll dry, pack.
N. 13.- \Yhp)l putting jplly good
ill till
, be eareful
that the layers are not thick, a
they lay so
losc that
the syrup eallllot get ill het" Ct'l1 the111. A. good plan is
to have ,,-ire trays and fix three or fOlll' loo
el
ill cath
104 Fletcher Jlanll(actuJ';ng ['0.) To/.onto.
t in, taking their bearings on the enùs of the erystnl-
izing tin. By this Ineans you ".ill get 1l10Te in a tin
"rith better result. Boil the syrup in the proportion of
six ponnds best ,,,bite sugar to each quart ,vater, to
thp degree of Sll100tll 215. It l11ust he qnite eold 'Y}H'n
used for gelatine ,york or the goods ,,,ill (:on1e ont of
the tins in a solid hloek.
BLACK CURRANT JELLIES.
9 lbs. 'Yhite Sugar.
() lbs. G 111cose.
::!-i I bs. Gc In tine.
Purple Coloring.
PROCE
.-Soak gelatine as usual, tnllooth oft' and
nlol11d fondan t shapes. Boil the sugar, glucose aLù
,,-ateI', as already directed, to a stiff' ball
rel110YC the
pa 11 frot11 the fire, drop in tbe gelatine, a fe"
'pieces at
a tiIne, stir till dissolved. Let it l'elnain a short till1c
till the
cum rises: skim it oft
then stir in the tartaric
acid, jelly and sufficient color to Inake the n1ixture a
hright eolor, then n10uld the batch. 'Yhen the goods
are firmly set, place then1 in layers on ,yire fJ'èllnCS
fitted for crystalizing pan: arrange the franles in the
tins and coyer ,vith cold syrup; let thenl stand for
t\velye or fourteen hours undisturbed, then drain off' the
surplus syrup
take thel11 carcfully out of the tins,
p3.ek then1 on (' lean tray
; ,yhen dry they. are ready
for hoxing. Thesp goods require handling gently:
thcy arc very dcli<'atc and easi1,
crushed.
." '
2 Ibs.Black Currant .Jelly.
:! oz. Tartaric Acid.
;
pill ts "Va ter.
Baken./ ({ nd ConfectioneloS' 7
ools and Jlachine}oy 105
Daisy Peanut Warmer.
.&
- ;
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.
.
.
P l' ice COnll)lete ,vith
,. : I,
either Gas or Oil Stove,
: 1- Lo.b. Toronto, $10 00.
/T/A'
)"'/ : I Size, 29 in. high, 18 in.
.J l J" " d 12 ' d
,,.. II. j
WI e, 111. eep.
"Il' IU
=-
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: - State "Then ordering if
- for Oil or Gas Stove.
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The most cO.1npletePea-
nut 'V a l' nl e r i nth e
nlarket.
The:K uts are kept ,vann
by a water jacket which
surrounds the Pan, and
is heated by a Gas or Oil
Stove as desired, has
steanl \vhistle \\yhich
attracts attention.
"
Strongly maùe and
nicely ornamented and
lettered.
I
PINEAPPLE JELLIES.
8 Ibs. ',,"hite Sugar.
8 lbs. G lueose
21lbs. Gelatine.
Pineapple Fia '-01'.
PRocE
,-Soak the gC'la tiue in sufti<..:Ï0nt cold
,yater to coycr it. Boil the sugar, glucose and "Tater
as usual to stiff b
tll and l'Cn10Ve the pan froB1 the fire:
stir in the gelatine, "Tait till seun1 rises and ren10ye it :
then add the acid, tia VOl' and
llffieicn t color to Blake
hright Y0llo,r: pour the n1ixin
into pineapple Inoulds :
;
oz. Tartaric Aeid.
;1 pints 'Vater.
Saffron Color.
LOU
F'letchel. 1.1Ianlllactln.ing Co.) 7'o}.onfo.
keep them in a cold place till set; pack them in layers
in ,virp frames; put them in the crystalizing tins and
cover \yith cold syrup; stand aside ,vhere they ,yill not
be shaken or disturbed for t,yel ve or fourteen hours;
then dra\v off the surplus syrup and put the min clean
trays to dry. In fta voring these goods, use the pine-
apple gently, only a fc\y drops, too much spoils thenl.
" Daisy" Peanu
Roaster.
Fig. 213 a.
Price, $5 00
'Ve make this to fit ordinary Cook
Stoves if so ordered at same price.
rh is Roaster fits your Candy Furnace.
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PEANUT VVf'r,'!1
Fletcher's" UNCLE SAM" Dry Air Peanut Warmer.
.T apanned and Ornalnented Glass Front.
Size-1 foot 7 in. x 1 foot 5 in., 1 foot 10 in. high.
Price cOlllplete. . . . . . . . . . . . . .. ,.,... . . . . . . . . . . . . . . . . . . . . . . . . . ,Sf) 50
(}andy .Jlake).s' Tools and JIachinel'y 107
Kingery's Perfection Steam Power Coffee and Peannt R01ster
and Warmer.
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1 Peck Size, 'rin "\Vanner..... ............
*1 Peck Size. Copper vVanner..... ...... ....
2 Peck Size. Tin \Varmer...... . . . . . . . . . .. .
2 Peck Size, Copper \\Tarmer.. .... .... ...,
1 Bushel Size, 'rill "\Varmer.... ' . . . . . . . . . .
1 Bushel Size, Copper \Varmer. . . . . . . . . . . . . .
Size and Style of
Iachine ,ve carry in stock Inarked thus:::
"'ith Steam
'Vhistle.
$10-:1 00
112 00
11 f) 00
12t) 00
139 00
152 00
8100 00
108 00
115 00
12 -l 00
135 00
1-18 00
BEST VVAY TO CRYSTALIZE GUM
GOODS.
Iß lbs. Best 'Vhite Sugar.
q uart
"Tate p .
PROCE
.-HaYP the good
cleaned and put in
crystalizing tins: bring- the aboye quantity of snp;ar and
,vnter just to thp hoil and stand aside until only milk
,yarn1 : then pour it gen tly oyer the goods un til co\
er
d
then slip the hands in to the middlp of the g-oods, and
,yith the fing-ers just ea
e this bulk so that thp syrup
\\yill tiO\V freely 1Jet\\
een thenl; ,yithdra\\
the hand
108 I:"letcher ]Jla Jl ufactu ring (}o'J 1"oronfo.
carefully and
oYer the tin; do not again disturb it for
the next t"
elYe hours, ',,-hen the goods ,yill be ready to
drain and dry. To an experienced luan, this lllethod
n1ay seen1 a little dangerous and li
cly to spoil the
crystal: but it ,yill not do so if done
arefully. Of
cours<" it is understood the goods are not to be roughly
stirred up, but shnply loosened.
Concentrated Flower and Essence Flavors
for Confectioners.
ESPECIALLY .A.DAPTED FOR FINEST 'YORIL
Essence 1\Iaraschino. Essence Cachou.
.. Pistachio. .. Bon-Ton
.
Ràtafia. " 1\Iirabf'l1s.
" Lilly of the Yalley. .. Sweet Briar.
d Dainty. .. Locust Flower.
.. :French Rose. " Lilac Blossoms.
.. Ylang Ylan
. " Fleur de Raisin.
Patchouli. " Apple Blossom.
,. rruberose " Violet (True).
.. Carnation. ,. ,\\Tood \Tiolet.
, . Heliotrope. ,. Orange Blosso1l1.
.. Crabapple. " Hawthorne.
.. .J aSInine. " 'Vild OliyE'.
.. :Thlillifluers. " :Thlnsk.
.. Hyacinth.
Flavoring Extracts.
Extract Currant. Extract Anisette.
"
T aluaica Ginger. " Apple.
" Uooseberry. " Apricot.
" Grape. ' . Banana.
" Lemon. ' . Bitter Ahnonds
" ::\Ieacl. . , Blackberry.
. , Nectar. ' . Catawba.
, . Orris. " Cherry.
, . Cinnamon. .
Plum.
Quince. " Raspberry.
" }{ose. ' . Sarsaparilla.
, . Stra w berry. " Win tergreen.
Essential Oils.
Best Qualities.
Our Essential Oils ,vill be founJ equal to anything obtainable. ,
Write us for prices on anything you require. ""'e cater especially
to the candy makers and confectioners.
FLETCHER :ThlNF'G. CO.
b-!O & 412 Y onge Street.
Toronto,Ont.
}'ruit Oil'
J E...-:sent ial Oils, Ext rart'
J Etc. 109
FLETCHER MNF'C. CO.
IlJlporfeJ.s and lJ(Jalerx in
Confectioners Colors, I
]avor-
lng Extracts, Concentrated Fruit
Oils, Flower Essences, Fine
Esselltial Oils, Soluble Extracts,
etc., for Bakers and Confectioners.
PURE FRUIT JUICES
prepared by newly discovered
process, keep a:JY length of time
corkecl or ullCOrl{ed in allY tempear-
ture.
Fl_ETCll ER l\Inf'g. Co.
4-1-0 & -t
2 Y onge St
T orontc.
110 J?letchel w ]JIa nufactu}"ing Co,) TOl.onto.
PURE MALT EXTR ACT.
.> * <.
Largely used by Bal{ers to
prevent Bread from becoming dry,
and to give it a sweet and' nutty
Flavor. I t ensures shorter and
sOllnder F'ermentation.
BR
AD made wit]:,. it is easily
digested, makes larger loa\Tcs, golden
tinged crust, general satisfaction to
the Consumer and profit to the
Baker.
AGENTS,
FLETCHER Mnf'g. Co. ...
44 0 & 442 Y onge St,
T orollto.
"t
Pu}.e J?J.u.it Juices) {)OIOI'S, Etc. 111
FLETCHER MNF'G. CO.
TOROXTO
CANADIAN ACENTS FOR
THECELEBRATEDXXXXBRANDOFGLUGOSE
Guaranteed Equal, if not Superior, to
any on the Market.
Its unifornl high quality, good color and great
spccific gravit
T, has created for it such a repu-
tation that orders conld not be filled, this sea
on,
as fast as required: is no,v largely used b
r the
Lest ,vholesale and retail cunfectioners of Canada.
'Vith our repeat orders ,ve haye SOlllC very
flattering testimonials as to its hig'h quality.
Our Prices are Right. 'fhe g'oods ,vhen once
tried need no other reC01l1nlendation.
old in barrels, half, quarters and pails.
Samples and prices on application.
FI.AEl'rCHER l\IXF'G. CO.
TORO
TO.
Soda 'F'oltnt.
) Generators) GYylindeJ.s, Etc. 112
Our LEADING SPECIALTY }Sa
eul
n
f
oda Fountains and apparatus. 'Ve n1ake
both counter and ,vall fountains.
'Ve n1ake liberal allo,vances for old apparatus.
EASY rrER
IS OF PAY:\IENT.
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L;-4 o & 44 2 Y onge
St., Toronto.
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