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Full text of "The Candy maker's guide; a collection of choice recipes for sugar boiling"










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jST 

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TORONTO 

J JOHNSTON PRINTER & STATIONER 105 CHURCH ST 

1896 



THE 

CANDY MAKER S GUIDE 



A COLLECTION OF 



CHOICE RECIPES FOR SUGAR BOILING 



COMPILED AND PUBLISHED BY 



THE FLETCHER MNF G. CO. 



MANUFACTURERS OF 



Confectioners and Sandy Makers Tools and Machines 

TEA AND COFFEE URNS 

BAKERS CONFECTIONERS AND HOTEL SUPPLIES 

IMPORTERS AND DEALERS IN 

PURE FRUIT JUICES, 

FLAVORING EXTRACTS, 
FRUIT OILS, 

ESSENTIAL OILS, 

MALT EXTRACT, 

XXXX GLUCOSE, ETC. 




Prize Medal and Diploma awarded at Toronto Industrial Exhibition 
1894, for General Excellence in Style and Finish of our goods. 

440442 YONCE ST., - TORONTO, CAN. 



FLETCHER MNF C. CO. 



TORONTO. 




Manufacturers and dealers in Genera 

tors, Steel and Copper Soda Water Cylinders, 

Soda Founts, Tumbler Washers, 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 Water and Ice Cream 

business. 














II" 



In presenting this selection of choice recipes 
for Candy Makers we have endeavored to avoid 
everything that is not practical and easy to 
understand. The recipes given are from the most 
experienced and notable candy makers of America 
and Europe, and are such, that, if followed 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 thoroughly 
mastered, the reader has ample scope to distin 
guish himself in the Candy world, and will do so 
with patience and perseverance. We trust our 
patrons will look upon this work, not as a liter 
ary effort, but as instruction from a practical 
workman to a would-be workman. 

FLETCHER MNF G. Co., 

440 & 442 Yonge St., Toronto, 

Publishers. 

Manufacturers of Candy Makers Tools and 
Machines, and every article required in Confec 
tionery and Candy Making. 

ASK FOR OUR CATALOGUE. 



Fletcher Manufacturing Co. Toronto. 



SUGAR BOILING. 

This branch of the trade or business of a con 
fectioner is perhaps the most important. All 
manufacturers are more or less interested in it, and 
certainly no retail shop could be considered orthodox 
which did not display a tempting variety of this class. 
So inclusive is the term " boiled goods " that it embraces 
drops, rocks, candies, taffies,, creams, caramels, and a 
number of different sorts of hand-made, machine-made, 
and moulded goods. It is the most ancient method of 
which we have any knowledge, and perhaps the most 
popular process of modern times ; the evidence of our 
everyday experience convinces us that (notwithstanding 
the boom which heralds from time to time a new sweet, 
cooked in a different manner, composed of ingredients 
hitherto unused in business), it is the exception when 
such goods hold the front rank for more than a few 
months, however pretty, tasty, or tempting they may 
be, the public palate seems to fall back on those made in 
the old lines which, though capable of improvement, 
seem not to be superceded. Of the entire make of con 
fectionery in Canada, at least two-thirds of it may be 
written down under the name of boiled sugar. They 
are undoubtedly the chief features with both manu 
facturers and retailers, embracing, as they do, endless 



Soda Founts, Generators, Cylinders, Etc. .5 

facilities for fertile brains and deft fingers for inventing 
novelties in design ; manipulation, combination, and 
finish. Notwithstanding the already great variety; 
there is always daily something new in this depart 
ment brought into market. Many of the most success- 

o *j 

ful houses owe their popularity more to their heads than 
their hands, hence the importance of studying this 
branch in all its ramifications. The endless assortment 
requiring different methods for preparing and manipulat 
ing make it necessary to sub-divide this branch into 
sections, order and arrangement being so necessary to 
be thoroughly understood. When ice consider the few- 
inexpensive tools required to make so many kinds of sale 
able goods, it is not to be wondered at so many retailers 
have a fancy to make their oicn taffees and such like, there 
is no reason why a man or woman, tcith ordinary patience, 
a willing and energetic disposition, favored with a fair 
amount of intelligence, should not be able to become with 
the aid of THIS BOOK and a few dollars for tools, fairly 
good sugar boilers, tcith a few months pr act ice. 

There are reasons why a retail confectioner should 
study sugar boiling. It gives character to the business, 
a facinating odour to the premises, and a general at- 
homeness to the surroundings. No goods look more 
attractive and tempting to the sweet eating public than 
fresh made goods of this kind. A bright window can 
be only so kept by makers. Grainy or sticky drops 
may be reboiled ; scraps and what would otherwise be 
almost waste (at least unsightly) may be redressed in 



g 



6 Fletcher Manufacturing Co, Toronto. 

another shape, and become, not only saleable, but pro 
fitable. There are many advantages which a maker 
sesses over one who buys all. For instance, clear boiled 
oods should be kept air tight, and are therefore 
delivered to the retailers in bottles, jars, or tins, on 
which charge is made, these have to be repacked and 
returned. Breakages are an important item, so is 
freight the cost of the latter is saved and the former 
reduced to a minimum. 

Whatever means are adopted to benefit the retailer 
and advertise the business by brighter windows, cleaner 
shops, less faded goods, and healthier financial condi 
tions must contribute to the general prosperity of the 
trade, from the bottom step to the top rung of the 
ladder. 

It should be the aim of all amateurs to study 
quality rather than price. Goods well made, carefully 
flavored, and nicely displayed will always command a 
ready sale at a fair price, giving satisfaction to the con 
sumer and credit to the maker. Give your customers 
something to please the eye as well as the palate, so 
that every sale may be looked upon as an advertise 
ment. Cheap, bulky, insipid stuff is unprofitable and 
damaging to the trade as well as ro the seller. I 
venture to assert that more would-be makers have come 
to grief trying to cut each other in price for rubbishy 
candies than through any other cause. Look at the 
number of firms who have a reputation, whose very 



Bakers and Confectioners Tools and Machinery 7 

name command trade at good pr ices, year after year add 
to the turnover. What is the talisman ? Look at their 
goods. There is perhaps nothing very striking in them, 
but they are invariably good, busy or slack they are 
made with 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 every one concerned. Few who 
read these lines will not be able to verify all that is 
stated. The writer s advice has always been to keep up 
a high degree of excellence, try to improve in every direction, 
and success is only a matter of patience, energy and 
civility. 

It is not intended to give a complete list of all kinds 
of candy known in the trade, that would be absurd and 
impossible. To be able to make any particular kind 
will require knowledge only to be gained by experience, 
so that much depends on the thoughtful endeavor of the 
beginner. 

THE WORKSHOP. 

Sugar boiling, like every other craft, requires a 
place to do it, fitted with tools and appliances. The 
requisites and requirements can be easily suited to the 
purse of the would-be confectioner. 



8 



Fletcher Mnufacturing Co. Toronto. 



A work to be useful to all must cater for all, and in 
clude information which will be useful to the smaller 
storekeeper as well as the larger maker. To begin at 
the bottom, one can easily imagine a person whose only 
ambition is to make a little candy for the window fit for 
children. This could be done with a very small outlay 
for utensils. The next move is the purchase of a sugar 
boiler s furnace not very costly and certainly indispen- 
sible where quality and variety are required, it will be 
a great saving of time as well as money, the sugar will 
boil a much better color, so that cheaper sugar may be 
used for brown or yellow goods, while one can make 
acid drops and other white goods from granulated. 
Dutch crush, or loaf sugar, which would -be impossible 
to make on a kitchen stove from any sort of sugar. 





Fig. 2. 

Steel Candy Furnace, 

No. 124 in. high, 19 in. 
diameter. Price, $7.50. 
No. 230 in. high, 23 in. 
diameter. Price, $12.00. 



Fig. 206 a. 

Excelsior Furnace, 

Height 26 in., 4 holes, 
from 9 to 18 in., diameter. 
Made entirely of cast iron. 



Price. 

Ibs. 



$16. Weight 225 



Candy Makers Tools and Machinery. 



9 




Fig: 12. 

CARAMEL CUTTERS 2 Styles. 

Each with Steel Shaft and % Screw Handles and two 

sets Blocks. 

No. 2 with 13 Steel Cutters, price. . . .$6.50 

We make this Cutter with longer rod and any num 
ber of extra cutters at 50c. each cutter. 

No. 1 with 13 Tinned Cutters, price $11.00 

With longer rods and any number of extra cutters at 
30c. each cutter. 





Fig. 16. Price 76c. 

Improved Slide Candy Hook, 



Fig. 3. 

Copper Candy Boiling Pan. 

15x6 $4.50, 16x7 $5.50, 

17x8 $6.00 18x9 $7.00, 

<) )<i\ 

19x10 $8, 20xlOJ $9. 



10 Fletcher Manufacturing Co., Toronto. 




Fig. 6. 

STEAM JACKET MADE TO ORDER, 

LIST OF SUGAR BOILING TOOLS 
REQUIRED FOR A START. 

1 Candy Furnace Price, $1 50 

1 Copper Boiling pan 15x6 " 4 50 

1 Candy Thermometer " 175 

1 Marble Slab 48x24x2 " 8 00 

1 Caramel Cutter " 6 50 

1 Candy Hook " 75 

1 Pallette Knife " 50 

1 Doz. Taffy Pans " 2 00 

1 Pair English Candy Shears " 1 50 



Total $33 00 

More slab room will be required as trade increases. 

We cannot go any further into the mysteries of 
this art successfully unless we provide ourselves with a 



Fruit Oils, Essential Oils, Extracts, Etc. 



11 



candy machine and rolls to enable us to make drops. 
They are indispensible, and if we are to go on, we must 
have them to enable us to make drops, and every con 
fectioner sells drops. These machines are made to suit 
all classes of trade, big and little. The small ones 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 quantity would generally be 
sufficient. 




Fig. 12i-. 

Candy Machine and Rollers for Boiled Sugar, 

For Fruit Drops, Acid or Cough Drops Imperials, Etc. 

These Machines are made to fit a Standard Guage, and will 
admit of any number of Rollers being fitted to one frame. Thus 
parties having our frames can at any time order additional rollers 
which will work satisfactorily. 

The Rollers are 2 in. diameter, 3 in. long. Almost every con 
ceivable pattern can be cut on them. 

CANDY ROLL FRAMES, . , .$ 6 00 each. 

PLAIN DROP ROLLS 14 00 per pair. 

FANCY DROP ROLLS, from 16 00 



12 Fletcher Manufacturing Co., Toronto. 

Having so far got our workshop arranged the next 
thing is to keep it in order. Sugar boiling is dirty 
sticky business, especially on wet days, unless every 
part is kept scrupulously clean and dry, slabs and 
tables should be washed, no trace of sifting, scraps, or 
boiled goods, should be left exposed to the atmosphere 
during the night, the floor well swept, and a little clean 
sawdust put down every night. 

The comfort and ease in working in a clean place far 
more than offsets the trouble and time it takes to put it 
in order, besides the goods are much drier, brighter and 
easier to bottle or pack. Nothing is more unpleasant 
than to work with sticky slabs, slimy machines or dirty 
scales. The boil adheres to the slabs, sticks to the 
rollers, spoiling the shapes, and become cloudy and 
spotty in weighing. . We are not writing without know- 
ledge. Any one who has worked or visited small 
workshops can endorse the value of these remarks, and 
call to mind this imaginary picture. However, there 
are exceptions, still the hint will be useful in a good 
many cases. 

METHOD OF SUGAR BOILING. 

If the learner will study the following instructions, 
the author guarantees to place him in a position to boil 
sugar as correctly as the most experienced workman. 
To accomplish this, the reader should provide himself 
with the sugar boiler s tools named on the preceding 



Pure Fruit Juices, Colors, Etc. 



13 



page. While the sugar is undergoing the process of 
boiling, it is almost impossible for a learner to deter 
mine the exact degree which the sugar has attained 
without a thermometer, and even the journeyman finds 
it so useful that vou will find very few indeed who boil 





70^ 



-300 



^200 



i-ioo 




Fig. 5. 

Steel Candy Shears, 

English Candy Shears, $1.50. 



Fig. 201 a. Price, $1.75 

Copper Cased Candy Thermometer. 



14 



Fletcher Manufacturing Co, Toronto. 



sugar without it ; in fact many of the larger shops will 
not allow a sugar boiler to work without one. For 
almost any purpose the following degrees will be found 
all that is necessary. For instance put into the pan in 
which you intend to boil, 7 Ibs. granulated sugar to 
gether with one quart of w r ater, placing it on the fire 
and allow it to boil. Put a cover over the pan and 
allow it to boil for ten minutes ; then take off 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 following five degrees are those used by confec 
tioners for different purposes : 




IRON BELL SHAPED MORTAR, 

English Make, Extra Heavy, 
Tinned Inside. 

1 Pint $1 00 

\\ " 1 50 

1 Quart 2 00 

2 " 3 00 



Fig. b7. 



1st. The smooth, viz., 215 to 220 by the thermo 
meter. When the mercury registers these figures the 
sugars may then be used for crystalizing creams, gum 
goods and liqueurs. 



Fine Flower and Essence Flavors. 15 

2nd. The Thread, viz., 230 and 235 is the degree 
which is used for making liqueurs. 

3rd. The Feather, viz., 240 to 245. Only a few 
minutes elapse between these degrees, and the sugar 
must be watched closely during the boiling at this point. 
This degree may be used for making fondants, rich 
creams, cream for chocolates and fruit candying. 

4th. The Ball, viz., 250 to 255. The sugar at this 

point is used for making cocoanut and other candies 

? 

cocoanut ice, and almost every description of grain 
sugar generally. 

5th. The Crack, viz., 310 to 315. This is the degree 
which is used, with little variation, for all kinds of 
drops, taffies, and all clear goods, whether for the pur 
pose of passing through machines or manipulating with 
the hands. 

These degrees can be tested by an experienced hand 
without the aid of the thermometer, and the learner may 
accustom himself by trying them in the following man 
ner : Take the stem of a clay pipe and dip it into the 
sugar as it boils, draw it out again and pass it through 
the forefinger and thumb ; when it feels oily you will 
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, may be tried by your 
taking a little of the sugar off the pipe between your 
finger and thumb and part them gently ; if you see small 



16 Fletcher Manufacturing Co., Toronto. 

threads hang between your finger and thumb that 
degree has arrived. 

For the degree of Ball, 250 to 255, you must have 
by your hand a small jug of cold water ; when you draw 
the pipe out of the sugar dip it in the water, and when 
taken out of the water, if you can work it like a piece of 
putty, you have got the degree of ball. 

The degree of Crack must be tested the same way, 
and the sugar must leave the pipe clean ; dip it again in 
to cold water ; when off the pipe break off a piece with 
your teeth ; if it snaps clean in your teeth, pour your 
sugar on the slab at once. 

NOTE.- -This last degree must be tried sharply, in 
giving the process for trying it without the thermometer. 
We caution all beginners to get a thermometer, as 
practice alone can instruct you without. It is also 
necessary to state that thermometers differ a little, and 
should be tested. 

During hot weather, it is necessary to bring the 
sugars up to the full degree ; during winter months, the 
lower degrees marked will answer the purpose. 

CUTTING THE GRAIN, LOWERING 
OR GREASING. 

Almost all sugar, especially refined, whether loaf, 
crystallized or granulated, and most sugars known to 
the trade as pieces will, if boiled beyond the degree 
of ball, or 250 by the thermometer, when turned out 
of the pan becomes cloudy, then grainy, and ultim- 



Freezers, Packing Cans, Refrigators, Etc. 17 



ately a solid lump of hard opaque sugar. To prevent 
this candying, as it is called several agents are used, 
such as glucose, cream of tartar pyroligneous acid, vine 
gar &c. ? the action of which will cause the sugar to boil 
clear, be pliable while hot and transparent when 
cold. It is therefore necessary to use some lowering- 
agent for all boilings intended for clear goods, such 
as drops taffies, rocks. &c. 





Fig. 24. 
Fig. 29. 

Pyramid Forms, CANDY SCRAPER AND 

No. 1, 22J inch, 2 rings * SPREADER, 

Price, 90c. 12 inches long 65c 

No. 2, 32 inch, 3 rings 6 " " 30c 

Price, $1 10. 

Experience has taught most of the old hands that 
two of these -agents possess all the merits necessary for 
the purpose, and are to be preferred to others for reasons 
it is unnecessary to state they are cream of tartar and 
glucose. A great deal could be said in favor of either 
or both ; cream of tartar is handier and cleaner to use 
as well as more exact in its action ; goods boiled with it 
will be a better color and, some assert, more crisp ; for 
acids and all best and export goods it is to be recom- 



18 Fletcher Manufacturing Co., Toronto. 

mended use a proportion of half an ounce to every 14 
Ibs. ot sugar we say about, as some strong sugars 
require a little more, this is generally measured in a 
teaspoon, two spoonfulls to every 14 Ibs. of sugar. 

Glucose, being cheaper than sugar, is valuable to the 
confectioner, not only for its lowering qualities, but also 
as a bulk producer, reducing the cost of the product. On 
this account there is a tendency to overdo it by using too 
much, the result causing goods to become sticky and 
turn soft immediately they are exposed to the atmos 
phere, not only so, but we have seen drops running to 
a solid lump in bottles through being overdosed. If 
glucose is used in proper proportions, it makes an excel 
lent lowering agent, and will answer the purpose first 
rate for ordinary drops and the like. Use three Ibs. of 
glucose to every 14 Ibs. of sugar ; keep a panful on the 
furnace top, so that it will always be hot and may be 
easily measured by means of a saucepan or ladle holding 
the exact quantity ; add the glucose when sugar begins 

i 

to boil. 

FLAVORS AND COLORS. 

These form almost as important a part of the trade 
as the sugar itself, and it should be the chief object of 
every workman to try and excel in these two important 
features ; if you do not use good flavors, it is a moral 
certainty you cannot produce good candies. Flavors for 
boiled sugars should be specially prepared, those bought 
at an ordinary chemist shop may do very icell for flavoing 



Soda Founts, Generators, Cylinders, Etc. 19 

custards and pastry, but are of no use for boiled sugars, in 
fact better use no essence at all, as tJiey are so weak that,, to 
give the drops &c., even a slight taste the quantity re 
quired reduces the degree to which the sugar has been 
boiled so much that it works like putty, and sticks to 
the machine while being pressed through ; the drops 
when finished look dull, dragged and stick together 
when bottled ; tons of drops are weekly spoiled by small 
makers using such flavors, while a little trouble and less 
expense would put them out of their misery, besides 
giving to the goods that clear bright dry appearance 
to be found in the drops of a respectable house. 

It must be remembered that the flavor is the very life 
of the candy. Color may 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 would knowingly eat only colored sugar. 
A sweet taste may be satisfied with sugar alone. 

It is the variety of pleasant flavors that is desired and 
it is the business of the confectioner to supply it. Flavors 
for sugar boiling should be as concentrated as it is pos 
sible for it to be. Several large houses who have con 
fined their attention to the wants and requirements of 
the confectionery and mineral w r ater trades have suc 
ceeded in producing fruit essences of quality, which is a 
pleasure to work with. Being very powerful, little is re 
quired to give the boil rich flavor, consequently it passes 
through the machine easily, forming a perfect drop on 



20 Fletcher Manufacturing Co., Toronto. 

which the clear imprint of the engraving characteristic of 
themachine used. Essential oils usedby confectioners are 
those having an agreeable aromatic flavor, and should 
be used in their original strength, without being adult 
erated or reduced. It is absolutely necessary that they 
should be pure and fresh, more particularly the oils of 
lemon and orange, as when not fresh and pure they par 
take of the flavor of turpentine, and are particularly 
unpleasant to the taste. 

Small makers would do well to buy carefully from a 
good house not more than would be used up in two or 
three months, especially the two before mentioned. 
Some oils on the contrary, improve by keeping such as 
peppermint and lavender. All essences and oils are best 
kept well corked in a cool dark place. 

These oils being powerful, popular and expensive, 
they are frequently adulterated. Cream of tartar and 
tartaric acid on a count of the price is often increased, 
the former with different cheap powders, the latter 
usually with alum. Many people fail in the proces 
through no fault of their own, but simply through their 
being supplied with inferior indregients, it is therefore 
of importance, that colors and flavors should be pur- 
chaned at some respectable house ; get list of oils 
extracts and essences from Fletcher Mnfg. Co. who are 
large dealers in these goods. 

The colors prepared, consisting of several very nice 
shades of yellow and red, also coffee brown, jetoline 



Bakers and Confectioners Tool s and Machinery 

black, damson blue, and apple green ; they are in paste, 

ready for use, being vegetable, they are guaranteed 
strictly wholesome, and may be used with confidence. 

WRINKLES WORTH READING ON 

SUGAR BOILING. 

To make an acid drop to perfection, the pan must 
not only be clean but bright ; use best white sugar, and 
just enough water to melt it, with a little extra cream 
of tartar (no glucose) ; boil on a sharp fire to 305 ; after 
passing through machine, well dust with icing sugar 
and bottle. Beginners should not try to work with 
less water, as the boil is more liable to grain, which can 
1)3 seen by an expert and avoided. Before putting on 
the boil see that there is sufficient fuel on the furnace 
to carry through the operation. To make up a fire during 
the process spoils the color and quality. The sharper the 
sugar is boiled the better the appearance and durability. 

When boiling common sugars have the pan large 
enough, some throw up a good deal of foam when they 
reach the boiling point and are liable to flow over watch 
closely, and if unable to beat the foam down, lift the pan 
on the side of the fire a few minutes until boiled through. 

Manv weak sugars burn on a clear fire before thev 

f 

come to a degree of crack. In this case sprinkle a little 
fresh fuel or ashes over the fire and replace the pan 
again. Should it again c:itch,repeat the operation nursing 
it up to the desired degree. Bad boiling sugar is very 
troublesome. A good plan is to make a rule of straining 



Fletcher Manufacturing Co., Toronto. 

the batch just aft >r it boils, through a very fine copper 
wire or hair seive, this prevents foreign matter 
s-ich as grit, saw dust or even nails, which is often 
mixed with the sugar getting into the goods. Keep 
thermometer when not in use in jar of water standing on 
the furnace plate by the side of the pan, wash out the jar 
and fill with cold water every morning; keep the ther 
mometer clean, especially the top part, as the sugar 
which adhers to it becomes grainy, and might spoil a 
whole boil. After making many dark candies thoro 
ughly wash the thermometer before putting into alight 
boil. 

In using colors for drops and clear goods, use them 
in the form of a paste where practicable, then you can 
mix them in when the boil is on the slab, thus saving 
your pan; keep the colors damp in jars, look over them 
every night, and, where necessary, add a little cold water 
to keep them moist, or the top may get dry and hard, 
whi jh would make tae goods specky. Use a separate 
pieco of stick for each color to rub in with, and be care 
ful not to use too much color ; a very little goes a lone- 

v O O 

way with clear boiled goods. Goods arc more often 
spoiled by using too much than too little ; more can 
always be added if the shades are too light, but there is 
no remedy if you have added too much. When color 
ing taffies, this must be done in the pan ; liquid colors 
are best ; trouble will be saved if used in the following 
order. Suppose Raspberry, Everton and Lemon taffies 
were Avanted, make the Lemon tafifv first, add saffron 

f u / 



Candy Makers Tools and Machinery 23 

just before the boil is ready, then the lemon, and pour 
out ; make the Everton taffy next in the same way, add 
the butter before the lemon ; then make the Raspberry. 
In this arrangement there is no necessity of steaming 
out the pan. Had the Raspberry taffy been made first, 
the pan would have to be cleaned out before the Lemon 
or Everton taffy could have been made, because it would 
have been red. 

Measure the flavors in a graduated glass ; wash out 
the glass frequently, or it will get rancid ; weigh the 
acid and see that it is well ground ; if it has become dry 
and lumpy, rub it down to a powder with a rolling pin 
or heavy bottle on a sheet of paper before using. In 
using fruit essences a little powdered tartaric acid 
throws up the flavor, half the essences will have a better 
effect. Put the acid on the boil after it has been poured 
on the slab in a little heap, and pour the essence over it, 
then thoroughly incorporate the whole. 

Use the best oil for the slab with a clean flannel 
cloth ; keep the cloth in a saucer, if it lies about it falls 
on the floor and picks up dirt and carries it to the pour 
ing plate. When it gets hard or gritty burn it at once 
and get a new one, or it may be used by mistake and 
make a mess. We have seen the beauty of a boil spoilt 
scores of times by using dirty rags and rancid oil. A 
sugar boiler cannot be too careful in these little details, 
the success of his work largely depends upon it. It is 
easy to inaugurate a good system, and much more com 
fortable to work to it than a slovenly " what shall I do 



24 Fletcher Manufacturing Co., Toronto. 

next" sort of a method. Know where to find and put 
your hand on everything ; when the boil is hot there is 
no time to look for what you require. A place for 
everything and everything in its place " should be a 
practical feature in every boiling shop. 

STICKY CANDIES. 

Perhaps there is nothing more annoying to the 
trade than sticky boiled sugars. All clear goods when 
exposed to the atmosphere will turn damp, especially 
in wet weather. It is a question of degree, some slightly 
and some will run almost to syrup ; it is impossible to 
obviate the former but the latter can be prevented. 
Great care should be used in adding the lowering, 
whether cream of tartar or glucose, too much of either 
will cause the goods to run immediately after they are 
turned out. Weak or inferior sugars, or not sufficient 
boiling, has also this effect. We know of no reliable 
agent which will altogether prevent this result but we 
do know that a careful arrangement of the different 
proportions, using good sugar and well boiling greatly 
mitigate, if not altogether prevent the grievance. 
Goods intended for exposure should contain just sufficient 
lowering to prevent the boil from growing grainy and 
boiled right up to the standard. Of course different 
sugars will carry more or less lowering, but this can be 
easily tested by the workman. A few experiments will 
determine the exact quantity for each boil. There is 
no excuse for drops sticking in bottles when corked, 



Fruit Oils, Essential, Oils, Extracts, Etc. 25 

this should not occur, if it does, the fault is in the mak 
ing ; the water has a great deal to do with causing the 
candies to le sticky. The writer has experienced this- 
in several country places, where the only supply of this 
indispensable ingredient was drawn from the artesian 
wells. To look at it, it was all that could be desired- 
a beautiful, cold, clear and wholesome beverage. Of its 
chemical constituents I do not pretend to give an 
opinion, but the drops and other clear boils for which it 
was used got damp directly after they were exposed, 
and would have run to a syrup had they not been 
covered up. The goods keep all right in bottles, but it 



s very annoying, not to speak of the injury and loss to 
a business, when this is the position with regard to the 
water supply. The only remedy we could suggest, and 
which was very successful, was powdered borax. We 
used this in the proportion of a teaspoonful to every 
14 Ibs. of sugar adding it just as the sugar began to boil. 
Borax has been found useful with any water when mak 
ing goods to be exposed in the window or on the 
counters, such as taffies, rocks and clear boiled sugars 
generally. Where the supply of water, as in most large 
towns is suitable, given good sugar, cream of tartar or 
glucose, in proper proportions, and careful boiling up to 
the standard, the addition of borax is unnecessary and 
should only be resorted to under special circumstances, 

PLAIN TAFFY. 

14 Ibs. White Sugar. ;, ounce Cream Tartar. 

2 quarts Water. 



26 Fletcher Manufacturing Co., Toronto. 

PROCESS.- -This is an easy and capital recipe to be 
gin with. The process is practically the same as for all 
other clear goods, but the ingredients being fewer there 
is little chance of their getting complicated. With a 
thermometer it is hardly possible to make a mistake, 
besides it will make the instruction more intelligible ; 
should he not possess this appliance, we must ask that 
the instructions "How to boil sugar should be com 
mitted to memory, as it would be tedious and a great 
waste of time and space to keep explaining how to tell 
the different degrees through which the sugar passes 
before it comes to the point required for the different 
goods given in this book. For this and other reasons I 
will assume the learner to be working w y ith one. 

Put the sugar and water in a clean pan, place it on 
the fire and stir it occasionally till melted ; when it 
comes to the boil add the cream of tartar and put a lid 
on the pan ; allow it to boil in this way for ten minutes, 
remove the lid and immerse the bottom part of the 
thermometer in the boiling liquid and allow it to remain 
in this position until it records 810 degrees, then quickly 
take out the thermometer, lift off the pan and pour con 
tents into frames, tins, or on a pouring slab, which have 
been previously oiled. If on a pouring slab, mark the 
boil into bars or squares, while warm, with a knife or 
taffy cutter ; when quite cold it is ready for sale. 

LEMON TAFFY. 

14 Ibs. White Sugar. 2 quarts Water. 

4 ounc3 Cream Tartar. Lemon Flavoring. 
Saffron Coloring. 



Pure Fruit Juices, Color.*, Etc. 27 

PROCESS. --Proceed as directed for plain taffy. 
When the sugar reaches 305 degrees, add a few drops 
of saffron color ; when it reaches hlO degrees, add a few 
drops of oil of lemon and pour out immediately into 
frames or tins ; or if on pouring slab, mark out into bars 
or squares before it gets cold. The pouring slab should 
be level so that the sheet should be all the same 
thickness. 

BUTTER SCOTCH. 

8 Ibs. White Sugar. Joz. Cream of Tartar. 

I Ib. Fresh Butter. 1 quart Water. 

Lemon Flavoring. 

^.^ 

PROCESS. --Melt the sugar in the water by an 
occasional stir when the pan is on the fire, then add the 
cream of tartar and boil up to 300, lift the pan on to the 
side of the furnace and add butter in small pieces broken 
off by the hand ; slip the pan on the fire again, adding 
the lemon flavoring ; let it boil through so that all the 
butter is boiled in then pour into frames ; when partly 
cold mark with cutter into small squares ; when cold 
divide the squares ; wrap each in wax-paper ; sold 
generally in one cent packages. 

N.B. There is good butter scotch and better butter 
scotch, but no bad butter scotch ; this quality may be 
improved by the addition of a large proportion of butter ; 
some makers would put 2 Ibs. or even 3 Ibs. to this 
quantity, but that would be regulated by the class of 
trade and the size squares. These frames are made to 
hold 144 squares ; a boil this size will make each square 



28 Fletcher Manufacturing Co., Toronto. 

weigh about 1 oz. ? but any weight of square may be 
arranged by the adding or deducting from the boil. 

EVERTON TAFFY. 

12 Ibs. White Sugar. k oz. Cream of Tartar. 

2 Ibs. Dark Sugar. 2 quarts Water. 

2 Ibs. Fresh Butter. Lemon Flavoring. 

PROCESS. Melt the sugar in the water, add the 
cream of tartar and boil the whole to the degree of 
300 ; lift the pan on the side of the fire put in the butter 
in small pieces, place the pan again on the fire and let 
it boil through ; add the lemon and give it time to mix 
in, then pour out contents into frame, or on pouring 
plate to cut up into bars. Everton taffy and butter 
scotch are similar, except in color : same remarks as to 
quality will apply in both cases ; if the fire is very 
fierce, do not put the pan down flat on it after adding 
butter ; nurse it gently to prevent burning ; little fresh 
coke shaken over the fire would assist. 

RASPBERRY TAFFY. 

14 Ibs. White Sugar. 2 quarts Water. 

J oz. Cream of Tartar. Brilliant Rose. 
Raspberry Flavor. 

PROCESS.- -Bring the sugar and water to a boil, 
add the cream of tartar, put on the lid for ten minutes, 
then uncover and immerse the thermometer ; continue 
to boil to 300 ; tinge a bright red with liquid, brilliant 
rose ; add raspberry essence ; pour out on frame or 
pouring plate and mark into bars or squares of con- 



Fine Flower and Essence Flavors 29 

venient size ; when cold the taffy is ready for packing 
and sale. 

FIG TAFFY 

10 Ibs Good Yellow Sugar. 3 Ibs Figs Chopped Fine. 
2 Ibs. Glucose. 3 pints Water. 

PROCESS. --Boil the sugar, water and glucose to a 
weak crack, .295 ; lift the pan partly off the fire, putting 
a piece of iron under it to prevent it burning; add the 
tigs, gently letting the whole thoroughly boil through 
and mix; pour in oiled tins or oil slab, and mark into 
squares. When adding the figs let them drop through 
the fingers, not in a heap. 

WALNUT TAFFY. 

5 Ibs. Brown Sugar. 3 Ibs. Walnuts. 

5 Ibs. Crystal Sugar. 2 quarts Water. 

2J Ibs. Glucose. Lemon Flavoring. 

PROCESS. Shell the walnuts, peel off the skin chop 
very fine. Boil the glucose, sugar and water as before 
directed to the degree of weak crack, 300. Lift the pan 
a little from the fire ; add the prepared nuts by letting 
them run through the finger gently ; let the whole boil 
through, then add a few drops of the oil of lemon ; when 
thoroughly mixed in, pour out the boil and mark into 
bars before too cold. The flavor is improved by roast 
ing the walnuts a little before putting in the boil. 

PEANUT CANDY. 

Boil to the crack, 1 quart best New Orleans 
Molasses, 1 Ib. glucose and 1 quart water. 



30 Fletcher Manufacturing Co., Toronto. 

Prepare the meats by removing the thin reddish 
skin in which they are enveloped and fill a tray to about 
the depth of an inch. Pour over them the hot candy 
prepared as directed, stirring the meats till each one is 
covered. A little less candy should be used than will 
suffice to entirely cover the meats, though each separate 
one should be covered, the object being to use just enough 
of the candy to cause the meats to adhere firmly to 
gether, thus forming a large cake, which when nearly 
cold may be divided into squares or bars with a sharp 
knife. 

Almonds and other nuts may be used in the same 
manner above described. 

BARCELONA TAFFY. 

5 Ibs. Brown Sugar. 2 Ibs. Glucose. 

5 Ibs. Crystal Sugar. 2 quarts Water. 

3 Ibs. Barcelona Nuts. Lemon Flavoring. 

Prepare the nuts by chopping them fine, boil the 
sugar, glucose and water to the degree 300. Remove 
the pan a little from the fire add the nuts carefully ; 
Avhen thoroughly boiled through and amalgamated, add 
a few drops of lemon and pour out contents into frame 
or on pouring plate and mark into bars. 

COCOANUT TAFFY. 

6 Ibs. Granulated Sugar. 

2 Ibs. Desiccated Cocoanut Unsweetened. 

4 Ibs. Brown Sugar. 3 pints Water. 

2 Ibs. Glucose. Lemon Flavoring. 



Freezers, Packing Cans, Refrigerators, Etc. 31 

PROCESS. Melt the sugars in the water, bring it to 
the boil, add the glucose and continue to boil to the 
degree 300 ; lift the pan a little way from the fire ; let 
the desiccated cocoanut run gently in the boil ; continue 
to boil until the lot is well mixed through ; add a few 
drops of oil of lemon and pour out in frames ; use the 
lemon cautiously, too much spoils the flavor. 




Fig. 14. 

Cocoanut Slicer and Shredder, 

IMPROVED STEEL GRATER. 
Pat. Aug. 30, 1887. 

No. 2 we claim to be the best Hand Made Machine in the 
Market. It is easily 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 Machine, Slicer and Shredder $20 00 

Grater for same 3 00 



Fletcher Manufacturing Co., Toronto. 



COCOANUT TAFFY OR STICK JAW. 

6 Ibs. Granulated Sugar. 2 Ibs. Glucose. 

4 Ibs. Brown sugar. 4 Large Cocoanuts Sliced. 

?> pints Water. 

PROCESS. Boil 4o crack 310 by the thermometer, 

i 

the sugar, glucose and water; have the cocoanut freshly 
peeled and sliced ready ; raise the pan two or three 
inches from the fire ; slide in the nut, stirring gently 
with spatula to keep them off the bottom till well boiled 
through, then pour out in tins or frames. 

N.B. Stir gently only the one way or you may 
gr in the boil. 





Fig. 13. 

Citron and Orange Peel Slicing Machine, 

This is a useful Machine for Slicing 
Peel in thin and regular pieces for the 
tops of Maderia Cakes, etc. 

It is also made double-action i.e.- 
with both Slicing and Shredding 
Knives, the latter being used to shred 
or grate Cocoanut, etc., very fine. 
Price, $13 00 



Fig. 202 a. Price $1 00. 

New Almond Grater, 

One of the Best 
Almond Graters in 
the Market. 



Soda Founts, Generators, Cylinders, Etc. >, > 

EGGS AND BACON. 

10 Ibs. White Sugar. 1 Ib. Nonpareils. 

2|- Ibs. Glucose. 1 Cocoanut. 

3 pints Water. Brilliant Rose Coloring. 

PROCESS. Cut a large cocoanut into slices, dry them 
and lay them on the pouring plate in rows about half an 
inch apart ; sprinkle between them thickly some non 
pareil of various colors (hundreds and thousands). Boil 
to crack the sugar, glucose and water ; tinge with 
brilliant rose, and carefully and evenly pour the con 
tents over the pouring plate, disturbing the nut and 
nonpareil as little as possible. A good plan is to have a 
small shallow ladle with an open spout, into which pour 
a little of the boil, run over the plate a small stream 
from the ladle first, this w r ill bind the nut, etc., and keep 
them in their places while the bulk is being poured out. 

ALMOND HARDBAKE. 

10 Ibs. Good Brown Sugar. 3 Ibs. Almonds. 
2 Ibs. Glucose. 3 pints water. 

Lemon Flavoring if desired. 

PROCESS. Split w r ith a sharp knife the almonds, lay 
them face downwards on an oiled plate, cover the plate 
as closely as possible; boil the glucose, sugar and 
water to the crack 305; remove the pan from the fire, 
and pour the contents carefully and evenly over the 
almonds; the addition of a little lemon or almond flavor 
ing will improve it. 

N.B. See remarks re-ladle in previous recipe. 



34 Fletcher Manufacturing Co., Toronto. 

ALMOND ROCK, 

10 Ibs. Brown Sugar. G Ibs. Swee: Almonds. 
2 Ibs. Glucose. ;> pints water. 

PROCESS.-Clean your almonds by blowing out all the 
dust and grit, pick out the shells, dissolve the sugar water 
and glucose; boil the lot up to crack; pour the contents 
on oiled plate. Sprinkle the almond all over the boil, 
shake over the lota few drops of oil of lemon; turn up 
the edges first, then the whole boil; mix and knead it 
like dough until all the almonds are well mixed in; no 

time must be lost in this process or the sugar will get 
too hard; when firm make a long roll of the entire boil, 

place it on a hard wood board, and cut it up into thin 
slices; it will have to be kept in shape while cutting, by 
turning over and pressing the sides as it bscomes flat ; 
a special large sharp knife is used for this purpose. A 
smaller boil than the above had better be tried by begin 
ners, say half the quantity. This can be done by halving 
the ingredients. Needless to state these remarks apply 
to other recipes. 

FRENCH ALMOND ROCK 

12 Ibs. White Sugar. 6 Ibs. Sweet Blanched Almonds. 
3 Ibs. Glucose. 4 pints water. 

PiioCESS,--Boil the sugar, water and glucose in 
the usual way to the degree of weak crack, 305 
by the thermometer, then ease the pan a little 
way off the fire, raid let the almonds gently slide 
into the mass. Use the spatula a little just to 



Bakers and Confectioners Tools and Machinery />;) 

keep the almonds from sticking to the bottom, 
stirring lightly only the one way, then watch the boil 
carefully till it-turns a light golden color; lift oft the pan 
and pour the contents into the frames. The almond will 
come to the top better in tins than in pouring plates. 

Of course a better quality is made by adding more 
almonds, or vice versa. The almond after being- 
blanched should be spread on a tin and dried, either on 
the stove top or in the oven. 

RASPBERRY CANDY. 

12 Ibs. White Sugar. 2 quarts water. 

3 Ibs. Raspberry Jam. Brilliant Rose Coloring. 

PROCESS. --Melt the sugar in water, and boil 
to ball 250 ; add the raspberry jam, and stir 
it well in; remove the pan from the fire, add 
sufficient coloring to make bright raspberry ; rub 
part of the mixture with spatula against side of 
pan until it changes a heavy opaque, then stir 
the whole mass until uniform. Pour the contents care 
fully on a slab, covered with greased paper ; make the 
sheet about i inch thick, mark into bars with a sharp 
knife, and break up when cold. 

APRICOT CANDY. 

6 Ibs. White Sugar. 2 pints water. 

2 Ibs. Apricot Jam or Pulp. Saffron Coloring. 

PROCESS. --Melt the sugar in the water and boil to 
ball, 250, add the jam or pulp. Stir well until thoroughly 
mixed in, remove the pan, rub part of the contents 



36 Fletcher Manufacturing Co., Toronto. 

against the side of the pan with spatula until cloudy and 
opaque; color with saffron a bright yellow, then stir the 
whole together until uniform cloudy; pour out in frames 
or on slab covered with oiled paper. A pinch of 
tartaric acid would improve the flavor, but often pre 
vent candying, unless in the hands of an expert. In any 
case the acid should be added in a fine powder after the 
whole has been thoroughly grained. A pallette knife is 
a very useful knife for rubbing the sugar against the 
sides of the pan. 

BROWN COCOANUT CANDY 

14 Ibs. Brown Sugar. 3 pints water. 
6 large Cocoanuts Sliced. 

PROCESS. Melt the sugar in the water, and boil to 
d3Tee of ball, then add the sliced cocoanut, stir them in 

O 

remove the pan from the fire and rub the sugar against 
the side of the pan until it becomes cloudy stir the whole 
together until the whole becomes cloudy and thick; turn 
out the batch into tins or on slabs; mark with a sharp 
knife into squares or bars. When cold break it up at 
marks. Prepare the cocoanuts by cutting them up into 
thin slices with a spokeshave or machine. The brown 
skin is seldom skinned off for this dark candy. 

WHITE COCOANUT CANDY 

14 Ibs. White Sugar. 3 pints Water. 

6 Large Cocoanuts Peeled and Sliced. 
PROCESS. Peel off all the brown skin from the mils 
with a sharp knife ; wash them and cut into thin slices. 



Candy Makers Tool* and Machinery 37 

Melt the sugar in the water and boil to ball 250, add the 
sliced nuts, keeping the boil well stired. When thorough 
ly mixed, remove the pan from the fire and commence to 
grain with pallette knife or spatula until the whole mass 
turns an opaque white. Now turn out the batch into 
frames, or on the slab, which has been covered with 
paper ; mark into convenient sized bars, break up when 
set hard. 

CHOCOLATE COCOANUT CANDY. 

1 Ibs. Brown Sugar. 4 Cocoanuts shredded. 
1 Ib. Pure Block Cocoa 3 pints water. 

PROCESS. When cracking the nuts, do so over a 
basin and save all the milk ; peel all brown skin off 
and cut the nut into fine shreds with machine ; dissolve 
the sugar in the pan with the water and cocoanut milk, 
boil up to ball, remove the pan a little off the fire, then 
add the nut together with the pure block cocoa, stir 
the whole together, grain on side of pan as before dir 
ected. Stir the whole well up and turn out into frames 
or on pouring plates. 

X. B. The pure cocoa should have been previously 
melted in a saucepan or chopped up in small pieces. 
In the latter case there is less waste, and the heat 
of the sugar would soon melt it. 

FRUIT CANDY. 

7 Ibs. White or Brown Sugar. I Ib. Sweet Almonds. 
1 Ib. Currants cleaned and dried. 2 pints water. 
. , Ib. Sultanas. Saffron Coloring. 



>vS Fletcher Manufacturing Co., Toronto. 

PROCESS.- -Mix together the fruits, which should 
have been freed from grit and dust ; boil the sugar and 
water to the degree of ball, 250 ; remove the pan from 
the fire ; gently grain the boil by rubbing a little of the 
syrup against the side of the pan until cloudy, then 
slide in the fruit and stir the whole together, adding a 
little saffron to color a bright yellow. See that the 
mass has changed to an opaque, then turn the lot out 
into frames or on a pouring slab. 

CANDIES, VARIOUS. 

Fruits green, dried or preserved, almonds and 
nuts of almost every description, as well as flavors ai.d 
colors of a pleasant taste and pretty hue may be used 
in making candies. The process is exactly the same ; 
the ingredients can be arranged to suit the fancy of the 
maker and the palate of his customers. The field to 
select variety from soems in ex ha us table, so that new 
goods of this class should be introduced ad. lib. No 
good purpose could be served by giving a procession of 
these simple instructions, when with little thought and 
judgment anyone could invent a new candy for them 
selves. It might be as well to add that a little glucose 
or cream of tartar added will make the candies softer, 
and may ba used, if preferred, in each formula in the 
proportion of 2 Ibs. of glucose or a teaspoonful of cream 
tartar to every 10 Ibs. of sugar. 



Fruit Oils, Essential, Oils, Extract*, Etc. 



ROLLER PATTERNS. 





58 



27 





33 



CT -J-~J 




53 



55 




54 




18 
No. To Ib. 

1 Tom Thumb Drop 1000 

2 Currant Drop 840 

3 Acid Drop SCO 

4 Sour Ball 250 

5 Sour Ball 180 

6 Fish 200 

7 Fish 150 

8 Fish 120 

!) Fish (50 

10 Fish 40 

11 Strawberry 200 

12 Raspberry 203 

15 Shell. 20) 




28 
No. To Ib. 

16 Motto Lump 200 

17 Motto Lump 120 

18 Motto Lump 80 

27 Seal Cough 200 

28 Waffle 180 

33 Cigar 35 

37 Heart and Hard 100 

38 Acorn 209 

42 Batton 200 

53 Cough 120 

51 Polka.! 200 

55 Rifle 150 

58 Twist Loaf. .200 



40 Fletcher Manufacturing Co., Toronto. 

BARLEY SUGAR DROPS. 

14 Ibs. White Sugar. -J oz. Oil Lemon. 

3 Ibs. Glucose. Saffron Coloring. 

4 pints water. 

PROCESS. --Put the sugar and water in a pan, place 
it on the fire, giving it an occasional stir until the 
sugar is dissolved, then add the glucose, or -J oz. cream 
of tartar either will do, but do not use both place 
the cover on. the pan and let it boil for ten minutes or 
so, (the cover is put on to steam the sides of the pan 
and keep it clean and free from granulation) ; take off 
the cover and put in the thermometer, immersing the 
bottom part in the boiling liquid. Let the whole boil 
until it reaches the degree of crack, 300 ; tinge with 
saffron, then pour the contents on pouring plate, which 
has been previously oiled ; sprinkle a few drops of oil 
of lemon over it, turn the edges as it begins to cool ; 
then turn it over, knead it up as soon as you can handle 
it ; if it is on a cool slab you must be pretty smart or it 
will get too hard. As soon as it gets stiff enough cut 
off small convenient pieces and pass through the barley 
sugar machine ; when cool break up, give them a good 
shake in a rough seive to free them from any machine 
scraps ; the drops are then ready for bottling. Powdered 
sugar is not usually mixed with these drops. 

PEAR DROPS. 

14 Ibs. White Sugar. 1 oz. Tartaric Acid. 

3 Ibs Glucose. 2 quarts water. 

\ oz. Essence of Pear. Paste, Red Color. 



Pure Fruit Juices, Color*, Etc. 41 

PROCESS. Dissolve the sugar in the water, add the 
glucose, and bring the Avhole to the degree of crack, 
pour the contents on the slab, rub in a little red paste 
color in one corner of the boil to color light pink, turn 
up the edges, add the powdered acid in a little heap, 
pour over the acid the pear essence and thoroughly* 
mix through the entire mass by kneading ; when the 
batch is stiff* enough cut off in small pieces and pass 
through the pear drop rollers ; when cold sift and mix 
some icing sugar amongst them, and bottle. 

RASPBERRY DROPS. 

14 Ibs. White Sugar. J, oz. Essence of Raspberry. 

2 quarts water. 1 oz. T^rtaric. 

?> Ibs. Glucose. Coloring, Brilliant Rose. 

PROCESS. Melt the sugar in the water, add the 
glucose and boil the whole up to crack ; pour out the 
boil on a cold slab, rub in a little of the cherry paste to 
color, turn up the edges, put in the powdered acid in a 
little heap, pour over the acid the raspberry flavoring 
and knead up the batch till thoroughly mixed and fit 
for the machine. Cut off in pieces and pass through 
the raspberry rollers ; sift, dust and bottle when cold. 

ALMOND TABLETS. 

14 Ibs. Brown Sugar. 2 Ibs. Almonds, Chopped. 

)) Ibs Glucose. 4 pints water. 

Lemon Flavoring. 

PROCESS. --Boil the sugar, glucose and water, as 
directed, to the degree of crack ; pour the boil on oiled 



42 Fletcher Manufacturing Co., Toronto. 

plate, sprinkle the almond over it with a few drops of 
oil of lemon, knead the whole together till stiff, cut off 
small pieces and pass through tablet rollers. 

PINE APPLE DROPS. 

14 Ibs. White Sugar. 1 oz. Tartaric Acid. 

3 Ibs. Glucose. Saffron Coloring. 

4 pints water. 1 oz. Essence Pine Apple. 

PROCESS. Boil the sugar, glucose and water, as 
before directed, to the degree of crack 310 ; add to the 
boil saffron paste after it has been poured on the slab ; 
when on the slab put in the acid and essence of pine 
apple ; knead the whole together ; when stiff enough, 
cut off in pieces and pass through the pineapple roll. 

COCOANUT TABLETS. 

14 Ibs. White Sugar. 1 Ib. Desiccated Cocoanut. 
3 Ibs. Glucose. 4 pints water. 

PROCESS. --Boil the sugar, water and glucose to the 
degree of crack ; pour on slab and sprinkle the desic 
cated co co an ut over the boil, flavor with lemon, mix up 
and pass through tablet rollers. 

ACID DROPS AND TABLETS. 

14 Ibs. Best White Sugar. 4 pints water. 

f oz. Cream of Tartar. 4 oz. Tartaric Acid. 



Lemon Flavoring. 



PROCESs.--Put the sugar and water in clean bright 
pan and bring to the boil, add cream of tartar, place 
the lid on the .pan and boil for ten minutes ; remove the 



Fine Floicer and Essence Flavor* 43 

cover and put in thermometer, boiling on a sharp fire 
to the degree of crack ; pour out at once on clean, 
greased slab ; when cool enough, turn up at the edges 
and fold the boil over, then add the acid which has been 
finally powdered, together with a few drops of lemon ; 
knead up the whole until stiff and pass through drop or 
tablet rollers; break up when cold, and dust with 
powdered sugar, weigh and bottle. 

N.B. We mean the term "white sugar" to include 
loaf, dutch crush, granulated or crystal ; any of these of 
good quality will answer the purpose. 

BROWN COUGH DROPS. 

14 Ibs. Brown Sugar. J oz. Oil Cloves. 

3 Ibs. Glucose. i oz. Oil Peppermint. 

3 oz. Acid Tartaric. 2 oz. Herb Horehotmd. 

i oz. Oil Aniseed. 5 pints Water. 

PROCESS.- -First boil the herb horehound in the 
water ten minutes, then strain ; add the liquor to the 
sugar and the glucose, and boil as for other drops to 
crack 310 ; pour on oiled slab ; turn up the edges and 
fold in the boil, then put the tartaric acid in a little 
heap on -the boil, and pour over it the aniseed, clove and 
peppermint,- knead up the whole, thoroughly mixing the 
flavors until stiff enough to pass through machine 
cough drop rollers. 

N.B. The brown sugar should be of good boiling 
quality. 



44 Fletcher Manufacturing Co., Toronto. 

LIGHT COUGH DROPS. 

i 

14 Ibs. White Sugar. ?, oz. Cough Drop Essence. 
3 Ibs. Glucose. \ oz. Oil Aniseed. 

3 oz. Acid Tartaric. 4 pints Water. 

PROCESS.- -Boil the sugar, glucose and water as 
before directed to the degree of crack, 310 ; pour on 
greased slab ; first turn up boil, then add powdered acid, 
cough drop essence and oil of aniseed ; mix thoroughly 
until ready for machine, and pass through cough drop 
rollers ; break up > sift, and dust with powdered sugar. 

N.B. We have almost said enough about plain 
machine drops ; they are all practically made alike, 
the color, flavor and shape alone differing. See our list 
for colors and flacors, candy machines and rollers.. 

TAR COUGH DROPS. 

1 oz. Dried Rose Leaves boil in 1 gallon water 
to half a gallon, strain and mix with 10 pounds Sugar, 
21 pounds Glucose and 1 oz. strained Tar, boil to the 
crack and finish as for other drops. 

IMITATION CHOCOLATE STICKS. 

8 Ibs. White Sugar. 3 pints Water. 

2 Ibs. Glucose. 1 oz. Tartaric Acid. 
Vanilla Flavoring. 

PROCESS.- -Place the pan containing the sugar and 
water on the fire, stir in the glucose and bring the lot 
to the degree of weak crack, 300 ; pour on the slab, 
turn up the edges, fold over the boil, and add the acid 
and vanilla ; when thoroughly mixed and stiff enough 



Freezers, Packing Cans, Refrigerators, Etc. 4^ 

to handle, then pull over the hook until glossy white : 
remove it to the slab, and roll into rods about half an 
inch thick; when cold snip oft into short equal lergths 
and dip them into melted chocolate paste, composed of 
}-, Ib. pure block cocoa, I Ib. ground sugar and 3 oz. lard 
or cocoa butter (no water). Melt these ingredients in a 
vessel by standing it on the hot furnace plate (not too 
near the fire) stir until all is dissolved and incorporated, 
then dip sticks in this jnixture singly, taking them out 
immediately and laying them on wire frames to dry. 

CHOCOLATE COCOANUT STICKS. 

8 Ibs. White Sugar. 3 pints Water. 

2 Ibs. Glucose. 4 oz. Pure Cocoanut. 

Desiccated Cocoanut. 

PROCESS.- -Boil the sugar, water and glucose as 
directed to degree of weak crack, 300; pour on oiled slab; 
cut oft one third for pulling; add to the other two-thirds 
the pure cocoa and mix it in; pull the smaller piece over 
the hook until white and glossy; spread out the solid 
sugar and lay the pulled in the centre casing it round 
evenly then roll into sticks 1 inch thick; when cold, snip 
oft into lengths make a thin solution of gum or gelatine, 
wet the surface of each stick, and roll in desiccated cocoa 
nut ; when dry they are ready for sale. 

ACID STICKS. 

Clear white. 

10 Ibs. White Sugar. i oz. Cream of Tartar. 

2 oz. Tartaric Acid. 3 pints water. 

Lemon Flavoring. 



40 Fletcher Manufacturing Co., Toronto. 

PROCESS. --Put the sugar and water in a clean bright 
pan, add the cream of tartar and boil up sharply co a 
weak crack, 300 ; pour the batch on oiled slab ; turn in 
the edges, fold the boil over, then put in powdered acid 
with a few drops of lemon ; knead the whole together, 
working one end down to a point ; draw it out the 
required thickness, the full length of the plate, cut it 
off, then do another length likewise, repeating the opera 
tion until the boil is worked up ; keep the first piece in 
shape by occasionally rolling tlfera while the remainder 
of the boil is being pulled out and shaped. When the 
boil is finished, and the sticks cold, snip them off in 
lengths with scissors. An assistant is very useful to 
keep the sticks in motion while the boil is being worked 
up or they may become flat. 

PEPPERMINT STICKS. 

Dark brown with light stripes. 

8 Ibs. Brown Sugar. 3 pints Water. 

2 Ibs. Glucose. Peppermint Flavoring. 

PROCESS. --Bring the sugar, glucose and water to 
the degree of crack in the usual way ; pour the batch 
on the slab ; work in the flavors ; cut off a piece about 
li pounds from the boil and pull it over hook until 
light and satiny, then roll the pulled sugar out into a 
long stick, cut it into six pieces of equal length and lay 
them on the solid boil longways and equal distances 
apart, then roll the boil into shape, bring down one end 
to a point; pull out into convenient lengths, twisting 



Soda Founts, Generators, Cylinders, Etc. 47 

them so that the stripes form a pretty spiral round the 
stick. 

N.B.--For the stripes in this case, white sugar is 
often used and looks much better, but to do so two pans 
are necessary, one may be a small saucepan to boil two 
pounds. The white sugar is boiled separately in the 
ordinary way, otherwise, process, would be exactly as 
described. 

LEMON STICKS. 

Pulled yelloAv centre with yellow case. 
8 Ibs. White Sugar. 3 pints Water. 

2 Ibs Glucose. Lemon Essence. 

Yellow Paste Color. 

PROCESS.- -Boil the sugar, glucose and water to a 
weak crack ; pour the batch on oiled slab ; work in color 
and flavor ; cut oft one-third and pull over the hook 
until of a bright yellow satiny appearance ; remove it 
from the hook ; spread out the plain sugar and lay the 
pulled in the centre ; case it nicely all round with solid, 
then commence to roll ; bring one end down to required 
thickness ; pull out into sticks as long as convenient, 
when cold snip into lengths required. 

ORANGE STICKS. 

Pulled white body with one broad red and two 
narrow orange stripes. 

8 Ibs. White Sugar. Red Coloring. 

2 Ibs. Glucose. Oil of Orange. 

3 pints Water. Tartaric Acid. 



48 Fletcher Manufacturing Co., Toronto. 

PROCESS. --Boil the sugar, glucose and water to the 
weak crack, 300 ; pour batch on slab ; cut oft about one- 
third of the boil ; divide this into t\vo pieces ; color one- 
p.irt a deep red and the other a deep orange ; mix in the 
colors quickly and stand them aside on a piece of wood 
in a warm place till wanted ; now put the acid and 
flavoring into the larger portion of the boil and pull 
over the hook until white and spongey ; remove it to the 
slab, then take the piece of red sugar and draw it out 
about 18 inches long and 2 A inches wide ; lav it down 

\^j A \j 

the centre of the pulled sugar, then take the piece of 
orange sugar and pull it out about 3 feet, half the thick 
ness of the red, cut in two and place one on each side of 
the red, about two inches from it, roll, twist and pull 
out the recognized thickness ; when cold, snip in lengths. 

CINNAMON STICKS. 

Clear pink body with four narrow white stripes. 

6 Ibs. White Sugar. 3 pints water. 

2 Ibs. Glucose. Cherry Paste Color. 

Cinnamon Flavor. 

PROCESS. Bring the sugar, glucose and water to 
the crack and pour out ; cut oft piece and pull it white ; 
color the body light pink, add the flavor, prepare the 
four stripes as before directed, lay them on the clear 
sugar, equal distance apart, roll out in lengths and snip 
oft when cold. 



Bakers and Confectioners Tools and Machinery 49 

CLOVE STICKS. 

Almost transparent with a tinge of red, striped with 
white and red stripes alternately. 

8 Ibs. Sugar. 3 pints water. 

2 Ibs. Glucose. Cherry Paste Color. 

Oil of Cloves. 

PnocEss.--Boil the sugar, glucose and water to 
300 ; pour on the oiled slab ; cut oft small portion, 
divide it into two, color one deep red, pull both stripes 
and lay them alternately on the solid sugar, form the 
boil into a roll, bring down one end, usually the left 
end, to a point ; pull out in long lengths and twist ; 
when cold snip with scissors to size. 

RASPBERRY STICKS. 

Pulled w r hite centre, cased with red and striped wilh 

six narrow Avhite stripes. 

8 Ibs. White Sugar 3 pints water. 

2 Ibs. Glucose. Cherry Red Paste Color. 

Raspberry Essence. 

PROCESS. --Boil the sugar, glucose and water to 
crack 300 ; pour the batch on plate ; cut in half and 
color one half red, then flavor both halves with essence, 
(raspberry and a little tartaric acid) ; pull one halt over 
the hook and cut oft one third of it and lay it aside ; 
put the other two thirds in the centre of the red solid 
sugar and case it around ; now lay the remaining piece 
of pulled sugar in six lengths of equal thickness and 
distances apart on the top of the cased boil ; roll out 
the ball to the required thickness, twist and snip oft* 
into lengths when cold. 



Fletcher Manufacturing Co., Toronto. 

TWISTED BARLEY SUGAR STICKS. 

Hand Made. 

8 Ibs. White Sugar. 3 pints water. 

2 Ibs. Glucose. Lemon Flavoring. 

Saffron Color. 

PROCESS.- -Put the sugar and water in a clear, 
bright pan and bring to a boil, then add the glucose ; 
put on the lid for five minutes, continue boiling in the 
usual way till it reaches crack 300 ; now add sufficient 
coloring to tinge a golden color and pour the boil care 
fully over the smooth slab, so that the sheet of sugar 
will not be more than the eighth of an inch thick. 
When the sheet has partly set, cut it into strips one 
inch wide and the whole length of the sheet with scis 
sors. Let an assistant take charge of the strips and 
twist them by taking hold of an end in each hand and 
turn them in opposite directions, forming a spiral 
column ; when cold snip the required lengths and care 
ful Iv weigh and bottle. To make these goods the 

v O 

operators must be very quick in their movements. 
The slab must be warm on which the sugar is poured, 
as the thin sticks cool so fast and get brittle. 

PEPPERMINT BULL S EYES. 

For cornered drops cut at angles, black with white 
stripes. 

8 Ibs. Brown Sugar. 3 pints water. 

2 Ibs Glucose. Peppermint Flavor. 

PROCESS. The process is exactly the same as for 
poppermint stick, viz; boil the sugar water and glucose 



Candy Makers Tools and Machinery. $1 

to weak crack, 300; pour the boil on oiled plate, flavor with 
peppermint and work well up ; in a smaller pan have 
two pounds of white sugar, with the usual proportion of 
cream of tartar and water boiled to the same degree ; 
pull this over the hook until white and porous ; remove 
it to the plate and work it down into lengths about one 
inch thick ; lay them longways on the solid boil, equal 
distances apart ; make the whole boil into a thick roll, 
bringing one end down to a point ; draw oft as for one 
cent sticks, but thicker ; then with scissors snip them 
off in pieces about an inch long. Hold the scissors in 
the right hand, the sugar in the left ; every time you 
make a clip turn the sugar half way round, so that the 
corners of each cushion will be at opposite angles. 



BULL S EYES, (Various. 

\ j 

The formula given for the different kinds of sugar 
sticks will answer for the variety of bull s eyes. The 
process and ingredients are precisely alike. The sticks 
may or may not be drawn out a little thicker, accord 
ing to the size of drop required. Cream of tartar may 
be substituted for glucose in all recipes given for boiled 
goods. The sugar is not boiled quite so high for hand 
goods or pulled sugar as it is for machine drops ; being 
a little lower it works better, keeps longer pliable, and 
is less brittle when cold. 

ROUND BALLS. 

8 Ibs. Sugar. 3 pints water, 

2 Ibs. Glucose. Flavor. 
Color. 



62 



Fletcher Manufacturing Co., Toronto. 



PROCESS. Boil the sugar, water and glucose in the 
usual way to weak crack, say 300 ; pour the boil on the 
slab, color and flavor to taste ; work the batch up until 
stiffish, then roll the boil round, getting one end down to 
a point as directed for sticks, pull it off in lengths of 
about three feet and about one inch thick ; cut in pieces 
with "JACKSON BALL CUTTER" and roll round with the 
hand. An expert assistant is necessary for this opera 
tion, as the balls must be shaped while hot and kept on 
the move till cold. 



JACKSON BALL CUTTERS. 

This cut represents our Improved 
Ball Cutter, or Press, which cuts 
only one size ball ; the improvement 
consists of a finger bar, operated by 
a cam, so that each time the handle 
is raised the fingers throw Out the 
balls from between the knives. 

Fig 211 a. 

No 1 Cuts 8 balls. Ij inch diameter (with Fingerbar) ) 
2 k 11 balls, 13-16 in. $15 CO 

"3 "9 balls. 1 inch ) 





Fig. 210 a. 



Price, 



Jackson Ball Cutter. 

This Machine has two steel 
knives, and is regulated by a 
guage, so that it will cut Balls 
of any size. 

..$3 00 



Fruit Oils, Essential Oils, Extracts, Etc. 

This general recipe will apply to all balls. For 
details of pulling, striping, casing and variety the 
reader is referred to the various processes given for 
sticks and bulls eyes. They are all made and finished 
in this way. For small sizes, pull out the lengths thin 
ner ; for large sizes, thicker. 

To make the various striped balls nicely, requires 
practice and a good deal of it. No amount of book learn 
ing will teach those who are quite ignorant of sugar boil 
ing ; but at the same time if the reader has mastered 
the simpler process at the beginning of the book, he is 
quite capable of understanding this and working out 
his own ideas in this way ; but hand-made balls should 
not be attempted until the learner feels confident he 
can manage a boil easily and quickly, because there is 
no time to think after the sugar is on the slab. The 
manipulation must now have been acquired to an ex 
tent so as to enable the operator to proceed as if by 
instinct . 

ROSE BUDS. 

8 Ibs. White Sugar. ;> pints water. 

2 pounds glucose. Cherry Paste Color. 

f) or 6 drops Otto of Roses. 

PROCESS.- -Boil the sugar, glucose and water to the 
degree of crack 800, pour on oiled slab, cut off about 
one third for pulling, color the larger piece a deep red 
and flavor with otto of roses ; pull the smaller piece 
over the hook till white ; spread out the larger piece, 



64 1 letcher Manufacturing Co., Toronto. 

lay the pulled sugar in the middle, casing 1 carefully 
round, pass through small acid drop rollers. 

N. B.- -Turn the boil on its edge every time you 
cut a piece for the machine, in order to keep the pulled 
sugar as near the centre as possible. 

RIPE PEARS. 

8 Ibs Sugar. Cherry Red. 

2 Ibs. Glucose. Yellow Paste Color. 
?> pints water. J oz. Essence Pear. 
1 oz. Tartaric Acid. 

PROCESS. --Melt the sugar in the water, add the 
glucose and boil to 305 ; pour on slab, cut the batch 
into three equal parts, flavor with essence of pear, 
together with a little acid, color one part deep red and 
one deep yellow, pull the third portion over the hook 
and lay it between the yellow and red pieces so that 
one side will be yellow and the other bright red ; cut 
off into convenient sizes and pass through large pear 
drop rollers. These goods are sold either plain or 
crystalized. 

BOILED SUGAR TOYS. 

See our stock of clear toy moulds, list of which is 
mailed on application. They may be had to turn out 
all kinds of figures, such as dogs, cats, elephants, etc. 
They are very popular among the children and sell 
Avell in certain districts, and show a handsome profit. 
The moulds are generally made in two parts ; they 
must be well oiled ; the sugar boiled as for drops. FiJJ 



Pure l- ruit Juice*, Color*, Etc. 55 

the moulds full, and just before the whole mass sets, 
pour as much of the sugar out as will run ; this will 
leave only a thin coating which cling to the sides of the 
shapes and will easily come out when the mould is 
parted, then you have the figures complete but hollow. 
Boiled sugar whistles are made exactly the same way. 

TO CRYSTALIZE BOILED SUGAR 

GOODS. 

Several descriptions of boiled sugars are sold 
erystalized, which look very pretty and stand exposure 
to the atmosphere better. The process is very simple 
and may be done with little trouble. When the drops 
have been made and set, break them up and sift them 
well in a coarse seive, now shake them over a pan 
which is boiling, so that they get damped by steam, 
and throw them in a heap of crystal sugar ; mix them 
Avell up, so that the sugar adheres to the drops uniform 
ly ; now sift them out of the sugar again and they will 
drv in a few minutes and be ready for packing. 

t, 

Another method is, when the drops have been made 
and sifted, to have a thin solution of gum or gelatine 
and shake it over them and rub them all together till 
damp all over ; now throw over them sufficient crystal 
sugar to. coat them and mix them up; when dry sift 
again and pack. 

N. B. When being crystalized the goods should 
be warm, not hot, or they will candy. Large French 
pears should be crystalized by the latter process and 



56 Fletcher Manufacturing Co., Toronto. 

be almost cold during the operation ; being bulky they 
retain the heat a long time, and therefore have a great 
tendency to grain. 

IMITATION INDIAN CORN. 



8 Ibs. White Sugar. 3 pints Water. 

2 Ibs. Glucose. Lemon Flavoring. 

Yellow Color. 

PROCESS. --Boil the sugar, glucose and water to 
weak crack, 305 ; pour the boil on slab, flavor with 
lemon and color yellow ; cut this boil in two and pull 
one-half over the hook ; roll the pulled half out in 
lengths about the size of a corn pod ; now put the plain 
yellow sugar through the Torn Thumb drop rollers, 
loosening the screws a little, and case the pulled sugar 
with sheets from the machine ; if done carefully, the 
result will be a good imitation of real Indian corn. 

POPCORN BALLS. 

Roast the corn lorries over a smokeless fire in a 
corn popper (get our price for corn poppers) ; keep shak 
ing until every berry has burst ; boil sufficient sugar 
and water to the degree of feather, 245 ; add to each 7 
Ibs. syrup, four ounces of dissolved gum arabic ; wet the 
popped corn in this syrup, and roll them in fine 
pulverized sugar until coated all over, then lay them 
aside ; when dry repeat the coating process in the same 
manner until they have taken up the desired thickness 
of sugar. Weigh or measure sufficient coated berries, 
according to size of ball required, moisten them witli 



Fine Floicer and Essence Flavors 



thin syrup, partly form the ball by hand, then put it in 
a pop corn ball press and press tightly into shape, then 
form into balls in the usual way with pop corn ball press. 



Pop Corn 
Ball Press 

Makes Balls 
3^ inches dia 
meter, has brass 
cups top and 
bottom, so 
arranged that 
the ball is push 
ed out of the cup 
at each opera 
tion. 

Any size Ball 
made to order. 

Price c o m- 
plete any size 
Ball, 835 00 



Fig. 208 a. 

POPCORN BRICKS. 

PROCESS.- -The corn berries are prepared as for 
balls ; boil brown sugar in the proportion of 8 Ibs. sugar 
and two pounds molasses to ball, 250 ; pour the syrup 
over the corn and thoroughly mix them ; pi-ess them 




58 



Fletcher Manufacturing Co., Toronto. 



immediately into oiled tins. The process should be done 
quickly and the seeds pressed as tightly together as 
possible ; when cold they are ready for sale and may be 
cut to size with sharp knife. 

POP CORN HAND BALL PRESS, 



2 in. diameter Price $4 00 
2i " " 4 00 

-1 00 








Egg shape 



5 00 
5 00 
5 00 



POP CORN CAKES. 

PJROCESS.- -Prepare the corn as for balls and pack 
them closely into strong square tins slightly oiled with 
olive oil of best quality ; boil to crack, sufficient brown 
sugar and glucose for quantity required and pour the 
hot syrup over the pop corns, just enough to make them 
adhere. When cold cut them up with a sharp knife the 



size. 



CORN POPPERS Made Very Strong. 




A Peck $2 CO 

L Peck 2 75 

!, IJu>hel 3 75 

1 Bushel. -1 75 



Fig. 523. 



JAP NUGGETS NO. i. 

2 Ibs. White Sugar. H Ibs. Farina. 

4 Ibs. Glucose- 2 pints Water. 

4 Ibs. Desiccated Cocoanut unsweetened. 
Yellow Coloring. 



Freezers, Packing Cam, Refrigerator*, Etc. 59 

PROCESS. Mix the ingredients in copper pan ; boil 
on a slow fire to stiff ball, 2f>0, stirring all the time ; add 
coloring to fancy ; when ready, pour carefully on an 
oiled plate, making the sheet about half an inch thick ; 
when cold, dust with pulverized sugar and cut up with 
sharp knife to size. 

N.B. A few loose iron bars are useful to form a 

square on the pouring plate, in proportion to size of boil; 
that the exact thickness of sheet may be determined. 




PATENT CANDY CUTTER, 

For Cutting Caramels, Japanese Cocoanut, and all kind of^Bar 
Candies. 

Cuts all thicknesses up to one inch, and all widths up to one 
and one-quarter inches. 

Moving Bed of Machine is 32 inches long and 9 inches wide. 
Will cut 1500 pounds of Candy per day. 

One of the handiest and most useful all round Machines a man 
can buy. 

Price, $75 00 



60 Fletcher Manufacturing Co., Toronto. 



JAP NUGGETS NO. 2. 

2 Ibs. White Sugar. 7 Ibs. Glucose. 

4 Ibs. Good Brown. *>\ Ibs. Farina. 

5 Ibs. Desiccated Cocoanut. 3 pints AYater. 

PROCESS. --Put the sugar, glucose and water in the 
pan ; place it on a slow tire ; stir in the cocoanut and 
farina and boil to stiff ball, 255, keeping it well stirred. 
Pour on an oiled slab, and cut up to size ; when set, dust 
with powdered sugar. In large factories where this 
candy is made, machinery plays an important part. In 
fact the manipulation is practically all done by 
mechanism. There is the desiccator for preparing the 
cocoanuts, the steam pans, which are fitted with beaters 
revolving inside, fixed with chains and weights for 
lifting them out, so that the cans may be emptied and 
cleaned without trouble ; also plates for rolling out sheets 
to size, and cutting machines which cut the nuggets 
any size, the michirie being so arranged that by simply 
altering a pawl on a ratchet wheel the size of the 
nuggets is determined. Where this elaborate arrange 
ment exists our formula would neither be desirable nor 
necessary, nor do we pretend to suggest or advise. 
However, many tons are made in the ordinary boiling 
shop with the usual appliances and conveniences, and 
it is to assist people thus situated is the principal object 
of this took. 



Soda Founts, Generators, Cylinders, Etc. 67 

JAP NUGGETS NO. 3. 

4 Ibs. Good Brown Sugar. 4 Ibs. Desiccated Cocoanut 
3J Ibs. Glucose. Unsweetened. 

3 pints Water. 2 Ibs. Farina. 

PROCESS. As before, brown coloring should be 
used if required dark ; it makes goods look richer ; 
when the boil is cut up the nuggets should be thrown 
into pulverized sugar. 

VANILLA NOUGAT (Common. 



12 Ibs. White Sugar. 4 Ibs. Sweet Almonds small. 
3 Ibs. glucose. 3 pints water. 

J oz. Essence Vanilla. 

PROCESS.- -Put the sugar, glucose and water in a 
clean pan, place it on a sharp fire and stir until -disci ved ; 
then put on the cover and let it boil for five or six 
minutes; now remove the lid and continue to boil to 
soft ball degree ; now pour the contents on a damp 
slab (one over which water has been sprinkled) ; when 
cool take a long flat spatula and work the sugar about 
until it becomes white and creamy ; now add the 
almonds (which have been previously blanched and 
dried), together with the vanilla essence ; keep working 
up the whole until of uniform consistency ; now spread 
the mass on wafer paper in sheets one inch thick, cover 
the sheets with wafer paper, rolling the top smooth ; 
when set cut into bars. Should the cream be a little 
thin add some icing sugar when mixing ; if toiled 
properly this is not required. Most cheap Nougats now 
in the market are made more or less according to this 
formula, color and flavor differently for variety. 



Fletcher Manufacturing Co., Toronto. 



ICE CREAM CONFECTIONERY. 

Boil 7 Ibs. of loaf sugar with three pints of water ; 
add a small teaspoonful of cream of tartar, allow it to 
boil for 10 minutes, then add one pound of fresh butter : 
it will then commence to froth up, and care must be 
taken that the pan is large enough, as the syrup will 
occupy twice the space than if there had been no butter 
added ; boil this mixture to the degree of very weak 
crack, or 285 by the thermometer, at which point it is 
done ; pour it on the slab, which has been of course 
previously greased. As soon as it begins to cool, turn 
it up and knead it until it gets stiff enough to pull over 
the hook. When on the hook pull it sharp till it gets 
white as snow. This white is usually flavored with 
vanilla or oil of lemon. It may be either pulled out in 
bars or left in the heap. It is very easily broken in 
small pieces for retail purposes. In the summer or hot 
weather keep this candy from the air, or it will be 
inclined to be sticky. This eats very rich and com 
mands good sale at best prices. 

* 

RASPBERRY AND STRAWBERRY 
ICE CREAM CONFECTIONERY. 

This is made exactly as the last with the addition 
of a little red color before the boil is poured out, or it 
may be colored on the slab ; add a little essence of rasp 
berry or strawberry and a pinch of tartaric acid just 
before pulling the boil. Color the raspberry a little 
deeper than the strawberry. 



ei x and Confectioners Tools and Machinery 63 

CHOCOLATE ICE CREAM. 

To make chocolate ice cream, boil the same quanti. 
ties as before precisely in the same way in every part 
icular. When the sugar has been pulled out, work well 
into it i Ib. powdered chocolate ; knead this well up in 
order that the chocolate may be well mixed with the 
sugar. Put in sufficient chocolate to give the boil a 
dark brown color, otherwise it would be too light when 
pulled. 

VANILLA CARAMELS. 

8 Ibs. White Sugar. 2 Tins Condensed milk. 
2 Ibs. Glucose. 2 pints water. 

1 Ib. Fresh Butter. Vanilla Flavoring. 

PROCESS.- -Boil the sugar, glucose and water to 
the degree of ball 250 ; remove the pan a little from 
the fire, add the milk and butter, the latter cut into 
little pieces and well stir in with wooden spatula until 
the whole is thoroughly mixed, then gently bring the 
mass through the boil and pour out on greased slab, 
making the sheet about J inch thick ; when set cut with 
caramel cutter, and when cold separate the squares 
and wrap in wax paper. 

COCOANUT CARAMELS. 

8 Ibs. Sugar. 1J Ibs. Desiccated Cocoanut, unsweetened. 

2 Ibs. glucose 2 Tins Condensed Milk. 
1 Ib. Fresh Butter. 2 pints water. 

PROCESS. Melt the sugar in the water, add the 
glucose and boil up to ball 250 ; remove the pan to. side, 



Fletcher Manufactunng Co., Toronto. 

then stir in the butter, milk and cocoanut, bring 1 
through the boil, pour on slab or in frames about J inch 
thick ; when set mark with caramel cutter ; when cold 
separate and wrap in wax paper. 

CLADS PATTERN COCOANUT GRATER, 

Extra Strong, Two Graters. Clamps to Table or Bench, $1 50 




Fig. 21. 



Ci ron and Cocoanut Cutter, 

No. 1 Large Price, $1 20 

A very handy and useful slicer. Durable and cheap. 



8 Ibs. Sugar. 



RASHBERRY CARAMELS. 

1 Ib. Raspberry Pulp or Jam. 
2 Ibs. glucose. 2 Tins Condensed milk. 
1 Ib. Fresh Butter. 2 pints water. 
Brilliant Rose Color. 



PROCESS. Boil the sugar, glucose and water to 
weak crack 250 ; remove the pan to side of fire, add 



Candy Makers Tools and Machinery (jo 

the milk, butter (cut small) and jam ; stir the whole 
together, replacing the pan on the fire ; add sufficient 
coloring ; keep stirring all the time until the whole 
comes through the boil ; pour out, mark with set, 
divide and wrap when cold. 

WALNUT CARAMELS. 

8 Ibs. White Sugar. 

1 Ib. Shelled Walnuts broken small. 

2 Ibs. Glucose. 2 tins Condensed Milk. 

1 Ib. Fresh Butter. 2 pints Water. 
Saffron Coloring. 

PROCESS. As above, caramels require careful 
watching and a lot of stirring, the boil being liable to 
catch and flow over ; fire must not be too fierce ; when 
too hot put an iron under one side of the pan to keep it 
up a little from the fire ; keep constantly on the stir 
after butter and flavoring ingredients are added. 

CHOCOLATE CARAMELS. 

8 Ibs. Good Sugar. 

J Ib. Pure Chocolate unsweetened. 

2 Ibs Glucose. 2 tins Condensed Milk. 
1 Ib. Fresh Butter. 2 pints Water. 
Vanilla Flavoring. 

PROCESS. --When the sugar, glucose and water 
have been boiled to the degree of ball, 250, and the 
milk, butter and chocolate have all dissolved and 
incorporated, bring gently through the boil, then pour 
out on oiled slab or in frames ; when set, mark deeply 
with caramel cutter ; when cold, separate with sharp 
knife and wrap in wax paper. 



66 Fletcher Manufacturing Co., Toronto. 

VANILLA CARAMELS NO. i Quality. 

6 Ibs. Sugar. H Ibs. Fresh Butter 

2 quarts Sweet Cream. 4 Ibs. Glucose. 
Essence of Vanilla. 

PROCESS. Put the sugar, glucose and cream in the 
pan ; put it on a slow fire and stir constantly ; let it boil 
to a stiff ball, then add the butter ; keep stirring, when 
it has well boiled through, remove the pan from the 
fire ; flavor with vanilla extract ; pour out on oiled 
plate ; mark when set with caramel cutter ; when cold, 
divide with sharp knife and wrap each caramel in wax 
paper. 

VANILLA CARAMELS, No. 2 Quality. 

5 Ibs. Sugar. | oz. Cream of Tartar. 

1 Ib. Fresh Butter. 2 pints water. 

3 pints New T Milk. Vanilla Flavoring. 

PROCESS. Boil the sugar, milk and water with the 
cream of tartar on a slow fire, stir all the time till it 
reaches a stiff ball, add the extract of vanilla and stir 
it gently ; remove the pan from the fire and pour con 
tents on oiled slab; mark deep with caramel cutter 
when set ; when cold separate with sharp knife. These 
caramels should be cream color. 

MAPLE CARAMELS. 

By using pure maple, maple caramels may be made 
precisely as vanilla ; the flavor of the maple sugar is 
sufficient without any artificial essence. These cara 
mels will of course be dark. 



Fruit Oils, Essential Oils, Extracts, Etc. 67 

RASPBERRY AND STRAWBERRY 

CARAMELS. 

These flavors may be used in either of the last two 
recipes best quality according to the first, second 
quality as to the second. Walnut, cocoanut, etc., mav 

* / f 

be added for other flavors. 

CHOCOLATE CARAMELS No. i Quality. 

6 Ibs. Best Sugar. 2 quarts Sweet Cream. 

4 Ibs. Glucose. 1J Ibs. Fresh Butter. 
li- Ibs. Pure Chocolate, Unsweetened. 

PROCESS. Put the sugar and cream in the pan, 
stir it well together, then add the glucose ; let it boil to 
a stiff ball, ease the pan off the fire a little and put in 
the butter in little pieces, then the chocolate ; keep 
stirring together ; bring the mass through the boil, then 
add extract of vanilla ; remove the pan and pour con 
tents on oiled slab, making the sheet about -J inch thick ; 
mark deep with caramel cutter when set ; divide with 
sharp knife when cold and wrap in paper. 

CHOCOLATE CARAMEL, No. 2 Quality. 

5 Ibs. Sugar. f Ib. Pure Chocolate, Unsweetened. 
| Ib. Fresh Butter. \ oz. Cream of Tartar. 

1 quart of New r Milk. 

PROCESS. Melt the sugar in the milk, add the 
cream of tartar and boil to the degree of ball ; ease the 
pan a little off the fire and stir in the butter and choco 
late ; bring the whole to a boil, add extract of vanilla, 
then remove the pan and pour contents on the slab ; 
mark and separate as directed on last. 



68 Fletcher Manufacturing Co., Toronto. 

UNWRAPPED CARAMELS. 

Caramels have usually been sold wrapped in wax 
paper. This is necessary when the goods are boiled 
very low and contain a large proportion of glucose. 
Like other caramels the ingredients vary, but the fol 
lowing will answer the purpose :- 

7 Ibs. White Sugar. 1 Tin Condensed Milk, or one 

quart Sweet Cream. 

2 Ibs. Glucose. 3 pints water. 

i- lb. Fresh Butter. Vanilla Flavoring. 

PROCESS. Boil the sugar, glucose and water to 
weak crack 285 ; remove the pan from the fire, add the 
butter and milk, stir gently until dissolved, add the 
flavoring just before the stirring is finished, then pour 




BUTTERCUP OR MIXED DROP MACHINE. 

This Machine is used for Cutting Buttercups, and a large 
variety of other Candies. Has saw teeth for making crimped 
edged buttercups. Very quick working machine. 

Price, $19 00 



Pure Fruit Juices, Colors, Etc. 



69 



contents on oiled slab ; when cool enough cut with car 
amel cutter. If required crinkly on top, run over the 
sheet with a corded rolling pin just before cutting. 

BUTTERCUPS. 

These beautiful candies are very popular ; they 
are pleasing both to the eye and the palate when they 
are well made, but they must be kept air tight or they 
will soon lose all their attractiveness and become a 
sticky mass, as they have a great tendency to "sweat." 
In order to prevent this as much as possible it is advis 
able to use a little borax in each boil. The process is 







LATEST THING OUT. 

NEW SATINETTE PRESS, 

Buttercups and Satinettes will have a very large sale this 
season. 

Purchase one of our Machines aud make your own. 

The Machine will pay for itself in a short time, besides you 
can always have fresh made goods. 

Price. .$15.00 



70 Fletcher Manufacturing Co., Toronto. 

simple enough, but must be worked quickly, in fact 
the beauty depends upon the rapid manipulation of the 
sugar over the hook ; keep the eye fixed on the color ; 
as soon as it becomes a glossy satin with a close grain 
it is finished ; lift it off the hook immediately and return 
to the slab for casing. Do not carry on the pulling 
operation until it becomes spongy, and be careful not 
to use too much color ; the tints should be light and 
delicate when finished. Machines are made for cutting 
buttercups, price $6.00 and 14.00, each machine. 
Crimped edge machine, $20.00 each. Get our price list. 

VANILLA BUTTERCUPS. 

7 Ibs. Best White Sugar. 1 teaspoonful Cream of 

Tartar. 

2 Ibs. Fondant Paste 1 quart water. 

1 Ib. Desiccated Cocoanut, fine. Borax. 
Green color. 

PROCESS.- -Put the sugar, water and cream of tar 
tar in the boiling pan and boil up to crack 310 in the 
ordinary way ; while the pan is on the fire, take the 
fondant paste and work into it the desiccated cocoanut, 
with a little essence of vanilla, and lay aside till re 
quired. When the boil has reached the required 
degree pour the sugar on the slab, color it light green, 
and when partly cool, pull over the hook until it be 
comes a delicate satin tint ; return it to the slab, press 
the boil out, lay the fondant paste in the centre and 
case it all around with the pulled sugar ; now carefully 
work the one end of the boil down to a point as for 



Fine Flower and Essence Flavors 

Cullums Patent Buttercup Cutter, 




No. 1. 




No. 2. 




Fingers for Buttercup Cutters. 

This is a Machine every Confectioner should have for cutting 
Buttercups, Drops, &c. 

No. 1 Machine is same as No. 2, but is 24 inches long, 3 inches 
wide, will cut 70 pieces at one movement, and is the cheapest 
Machine ever put on the market Price, $5 00 

No. 2 Machine is 34 inches long, 4 inches wide, cuts 150 pieces, 
giving them a fine cushion shape and glossy appearance. Cuts 
three times as fast as any roller. Comparatively no waste or 
cracked Buttercups with this Machine. Cut represents Lifter, the 
fingers of which fit into the knives of the Machine so that the 150 
pieces of candy can be removed by one movement Price, $14 00. 

Machine with Teeth to form Buttercup with Stitched 

Edges Price, $20 00 



72 Fletcher Manufacturing Co., Toronto. 

sticks and draw it out in lengths, required thickness ; 
lay them on the machine and press gently until cut 
through ; the buttercups are then ready for packing. It 
is advisable to work small boils of these goods, as 
the casing being boiled soon gets brittle ; keep 
turning the bulk round on the plate so as to keep the 
fondant paste exactly in the centre. 

RASPBERRY COCOANUT BUTTER 
CUPS. 

7 Ibs. Best White Sugar. 1 teaspoonful cream of 

Tartar. 

2 Ibs. Fondant Paste. 1 quart Water. 

1 Ib Desiccated Cocoanut. Carmine Color. 

1 Ib. Raspberry Jam, boiled Stiff . Borax. 

PROCESS.- -Work the jam and cocoanut into the 
fondant paste; boil the sugar, water and cream tartar 
to crack ; pour on oiled slab ; color light rose tint ; 
when partly cool, pull and work oft as in the preced 
ing recipe and cut with buttercup machine. 

COCOANUT BUTTERCUPS. 

7 Ibs. Sugar. 1 teaspoon Cream Tartar. 

2 Ibs. Fondant Paste. 1 quart Water with Borax. 
1 Ib. Desiccated Cocoanut. Lemon Flavor. 
Yellow Color. 

PROCESS. As usual, buttercups of any sort or 
flavor may be made by following the directions given, 
and substituting different essences, jams, chopped nuts 
or almonds, and color to fancy. 



Freezers, Packing Cans, Refrigerators, Etc. 73 

BLACK CURRANT BUTTERCUPS. 

7 Ibs. White Sugar. 1 teaspoonfull Cream Tartar. 

2 Ibs Fondant Paste. 1 quart Water. 

1 Ib. Black Currant Jam. Borax. 

| oz. Tartaric Acid. Purple Color. 

PROCESS. Work the jam, acid and color into the 
fondant paste, boil the sugar, water and cream tartar 
to crack, and work off as already described. 

FONDANT CREAM WORK OR 
BUTTERCUP FILLING. 

This branch of the business has developed wonder 
fully during the last few years. This cream is not 
only moulded and worked into every conceivable shape,, 
size color and flavor by itself, but is used with choco 
late, fruits, etc., to make an endless variety of pleasing 
and tasty confections. The smaller goods in this work 
form the body, and sometimes the whole, of many 
beautiful mixtures, and no window can now be con 
sidered orthodox unless they have a good display of 
these goods. For our purpose the variety is a matter 
of detail which we only mention to remind the reader 
that he must look for the greater part of it outside the 
covers of this guide. The process is practically the 
same all through ; the mixing, flavors, colors and shapes 
make whatever distinction there is. It will only be 
necessary to give a fair selection of formulas to enable 
the reader to imitate anything he sees in this line, or 
invent something new. 



74 



Fletcher Manufacturing Co., Toronto, 




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RASPBERRY & VANILLA FONDANTS. 

10 Ibs. White Sugar. 3 pints Water. 

2J Ibs. Glucose. Carmine Color. 

Raspberry and Vanilla Flavor. 

PROCESS.- Boil the sugar, glucose and water in the 
usual way to the degree of soft ball ; then remove the 



Soda Founts, Generators, Cylinders, Etc. 75 

pan from the fire ; damp the pouring plate with cold 
water ; pour the boil on it and let it remain till nearly 
cold. With a long pallette knife or wooden spatula, 
commence to work the syrup until it changes to a white 
glossy cream ; then divide the batch into two ; put one 
part in the pan and remelt it, just enough to make it a 
consistency to mould, add vanilla flavor and run it into 
rubber moulds ; now put the other portion in the pan 
and remelt ; color it a light pink ; flavor with essence 
of raspberry and mould in the same shapes ; when the 
goods are set and cold crystalize them with cold syrup. 
N.B. Have everything very clean when making 
fondants ; every speck will show ; a touch of blue will 
make the white a better color. 

CHOCOLATE & VANILLA FONDANTS. 

10 Ibs White Sugar. 3 pints Water. 

2| Ibs. Glucose. J Ib. Pure Chocolate. 

Vanilla Flavoring. 

PROCESS. Prepare the fondant creams as in last 
recipe ; when the boil has been creamed, divide into 
two, one part being twice the size of the other, put the 
small portion in the pan to remelt, adding the chocolate 
paste ; stir until paste is dissolved and incorporated, but 
do not let the cream boil ; remove the pan from 
the fire ; run chocolate cream in rubber moulds 
filling the impressions only one-third part full ; 
then melt the white cream, flavor with vanilla and fill 
up the moulds ; Avhen set crystalize in cold syrup ; each 
fondant will be in two colors, white tipped with chocolate. 



Bakers and Confectioners Tools and Machinery 76 




Fi s-- 15 - 



Batch Warmer or Gas Candy Heater, Price $5,00. 



COCOANUT FONDANTS. 

9 Ibs. White Sugar. 3 pints Water. 

2J Ibs. Glucose. Lemon Flavoring. 

1J Ibs. Fine Desiccated Cocoanut, Unsweetened. 
Carmine Color. 

PKOCESS. Proceed to make the cream as before 
directed and divide the batch into two equal parts ; 
remelt one part and stir in half the desiccated cocoanut 
w^ith a few drops of lemon ; half fill moulds ; remelt the 
other portion of cream ; stir in the remainder of the 
cocoanut ; color pink, adding a few drops of essence 
lemon, and fill up the moulds ; crystalize the usual way 
in cold syrup. 

STRAWBERRY FONDANTS. 

9 Ibs. White Sugar. 2 Ibs. Strawberry Jam. 
2 Ibs. Glucose. 3 pints Water. 

Carmine Coloring. 

PROCESS.- -Boil the sugar, glucose and water to a 
soft ball degree, pour the batch on pouring plate, which 



Bakers and Confectioners Tools and Machinery 77 

has been previously damped with cold water, let the 
boil remain till nearly cold, then with a wooden spatula 
work the syrup about till it becomes cream, then mix 
in jam ; return the whole to the pan and remelt, add 
sufficient color to make a bright pink, then run into 
moulds ; when set, crystalize in cold syrup. 

CHERRY FONDANTS. 

10 Ibs. Sugar. 3 pints Water. 

2J Ibs. Glucose. Carmine and Saffron Color. 

Cherry Flavor. 

PROCESS. Select some large, preserved cherries, 

cut them in half. Boil the sugar, glucose and water in 
the ordinary way to ball degree, pour the batch on a 
damp pouring plate ; when nearly cold work up the 
whole with spatula till it becomes a white glossy cream, 
working the flavor in at the same time ; then divide 
into three equal portions, color one portion a bright 
pink and another a yellow, leaving the third white ; 
knead each portion into stiff paste, adding a little iceing 
sugar to make it tough ; pinch off small pieces and form 
them into balls about the size of the cherry, make them 
a little flat on one side ; on this flat part stick a half 
cherry, squeezing them into shape ; place them in can 
vas trays and put them in the drying room for a few 
hours to harden ; afterwards crystalize with cold syrup. 
Other preserved fruits may be used in same way. 

FONDANTS FOR MIXTURES. 

10 Ibs. White Sugar. 3 pints Water. 
2 Ibs. Glucose. Colors Various. 

Flavors Various. 



7N Fletcher Manufacturing Co., Toronto. 

PROCESS.- -Boil the sugar, glucose and water as 
before directed to a stiff ball and pour the sugar on 
damp slab ; let it stand till nearly cold, then work it up 
with spatula till glossy cream ; divide the boil into as 
many portions as you want colors ; then remelt this 
cream, color and flavor to fancy ; run the batch into 
moulds of different shapes. When the fondants are set, 
crystalize in cold syrup. Fondants for mixture are 
made a trifle harder to prevent being crushed with 
other sweets with which they are mixed. 

TO CRYSTALIZE FONDANTS 

13 Ibs. Best White Sugar. 4 pints Water. 

PROCESS.- -Boil this quantity of sugar and water 
for a feAV minutes, about 220 degrees by the thermom 
eter ; stand it aside undisturbed till quite cold. Pack 
the fondants in crystalizing tins, putting wire trays 
between each layer of say two inches deep ; let the 
wire trays take a bearing on the ends of the tin ; 
when the tin is full, cover the goods with cold syrup, 
putting a damp cloth over the top ; stand the tins in a 
cool place in the drying room about ten hours ; then 
remove them to a cold place ; about an hour afterwards 
take out the plugs and drain off the superfluous syrup ; 
when the fondants are dry, turn the tins on end, giving 
them a slight knock and empty them on clean trays ; 
they will be ready for packing in an hour or so. 

N. B.--If a thin skin forms over the top of the 
syrup, skim it off before draining the goods ; it may 



Candy Makers Tools and Machinery. 79 

tend to granulate them, but the damp cloth ought to 
prevent this skin forming. 

CHRISTMAS FANCIES CLEAR TOY 

MOULDS. 

There are a great number of fancies made from 
grain sugars sold about Christmas time. Their beauty 
and attractiveness depends upon the moulds in which 
they are moulded, and the taste displayed in painting 
or decorating them. The goods themselves are quite a 
secondary consideration, being so simple to make. 

PROCESS. Boil 7 Ibs. sugar, 1 Ib. glucose, 2 pints 
water in the usual way to the degree of ball 250, by 
thermometer; remove it from the fire and rub the 
sugar against the side of the pan until thick and white ; 
stir it all together, then fill the moulds through the 
runner. Too much sugar must not be boiled at one 
time, or it will set before it can be all run into the 
moulds ; two or three pounds will be enough for a 
beginner to practice with. They will be hard enough 
to be taken out of the moulds in fifteen to thirty min 
utes, according to size after being run, and they will 
be ready for decorating. 

ARTIFICIAL FIGURES. 

Fruit, eggs, and any object may be taken from 
nature by this process, to be transformed into sugar, 
afterwards glazed, colored to imitate nature so exactly 
as to deceive many persons. Boil the sugar in exactly 
the same way as directed in the previous recipe, grain 



SO Fletcher Manufacturing Co., Toronto. 

it and fill the moulds ; in a few minutes run out as 
much sugar as will leave the mould ; this will cause 
the casting to be hollow in the centre. Allow your 
articles to imitate the natural objects which they repre 
sent with liquid colors and camel s hair pencils ; if 
gloss is required the colors should be mixed with a 
strong solution of gum arable or isinglass to the desired 
tint. 

COMPOSITION CLEAR TOY MOULDS. 

Made from Finest Quality of Metal. 

The Moulds marked thus X we have always in 
stock. Any others made to order. 

No. Name. No. in Mould. No. to Lb. Price. 

x 1 Horse and Man large 3 16 $2 60 

x 2 Horse, small 3 48 1 30 

x 3 General on Horse 3 27 13 

x 4 Horse 4 45 1 30 

5 Horse, small 4 55 1 30 

x 6 Cow 3 38 1 30 

x 7 Sheep 4 30 130 

x 8 Dog, large 3 43 1 30 

x 9 Dog, medium 3 48 1 30 

10 Dog, small 3 55 1 30 

x 11 Monkey on Horse 3 35 130 

x 12 Cat, large 3 28 130 

x 13 Cat, small 4 32 130 

x 14 Rat 4 32 130 

15 Deer, small 3 32 1 65 

16 Camel 3 45 130 

x 17 Rabbit, large 3 16 1 30 

x 18 Rabbit, medium 4 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 24 Crow. 3 40 1 65 



Fruit Oils, Essential Oils, Extracts, Etc. 81 

No. Name. No. in Mould. No. to Lb. Price. 

25 Bear 4 35 1 30 

23 Baby, large 3 32 1 65 

27 Baby, small 3 30 1 30 

28 Jim Crow 3 61 130 

x 29 Man and Wheelbarrow 3 55 1 65 

30 Woman and Churn 4 48 1 30 

31 Hand 3 38 1 30 

32 Basket and Flowers 3 i!8 1 30 

33 Acorn 3 30 1 30 

34 Harp 3 3 : 1 30 

x 35 Fireman 3 iH 1 30 

x 33 Tom Thumb 3 48 1 30 

x 37 Soldier 4 48 130 

38 Steamboat 3 48 1 30 

x 39 Locomotive 3 43 1 SO 

x 40 Sloop 3 43 1 30 

41 Flat Iron 4 48 1 30 

42 Key 3 35 1 30 

43 Ska^e 3 55 130 

44 Pistol 3 48 1 30 

x 45 Shovel 3 27 1 30 

46 Scissors 3 4.5 130 

47 Fiddle 4 38 1 30 

48 Bugle 3 55 1 30 

x 49 Watch 3 21 130 

50 Basket with handle 3 31 1 30 

x 51 Flower Basket, handle .3 28 1 30 

x 52 Pitcher, small 3 33 1 30 

53 Rocking Horse, small 3 35 1 30 

x 54 Three Figures 3 48 1 30 

x 55 Kabbit and Basket 4 16 1 65 

x 56 Locomotive, large 3 14 1 30 

x 57 Church on Hill 3 18 130 

58 Tea, Pot 3 48 1 30 

x 59 Lion 3 70 1 30 

60 Sword 3 27 1 30 

61 Boy and Goat 3 43 1 30 

x 62 Watch, small 3 45 1 30 

x 63 Donkey 3 55 130 

64 Elephant 3 43 130 

65 Caught in the Act 3 48 1 30 

66 Ladders 3 40 l 30 



82 Fletcher Manufacturing Co., Toronto. 



No. Name. No. i 


n Mould. 


:o. to Lb. 


Price. 


x 67 Horse and Cart 


3 


28 


1 30 


x 68 Sparrow 


3 


19 


1 30 


69 Small Boat 


3 


43 


1 30 


70 Locomotive, small 


3 


28 


1 30 


7 1 Pitchers 


3 


31 


1 65 


x 72 Sugar Bowl 


3 


21 


1 65 


73 Tea Cup 


3 


40 


1 30 


x 74 Coffee Cup 


3 


21 


1 30 


75 Saucers 


3 


35 


1 30 


x 76 Tea Pot 


3 


12 


2 60 


77 Wine Glass 


3 


41 


1 65 


78 Wash Tub 


3 


33 


2 00 


79 Flower Vase 


3 


23 


1 65 


80 Round Table 


3 


31 


1 65 


81 Gun 


4 


48 


1 30 


82 Pistol 


4 


32 


2 00 


83 Pocket Knife 


4 


38 


1 30 


84 Dirk 


4 


40 


1 30 


85 Rooster, small 


5 


55 


1 30 


83 Crucifix 


5 


32 


2 00 


87 Axe 


4 


48 


1 30 


88 Pipe 


6 


21 


2 00 


89 Ass 


5 


48 


1 30 


x 90 Deer Lying D^wn 


3 


2.J 


1 30 


91 Mule 


3 


21 


1 30 


x 92 Dog, large 


3 


12 


2 00 


x 93 Dog with Basket 


3 


12 


2 00 


x 94 Dog standing with Basket 


3 


15 


1 65 


x 95 Peacock 


3 


21 


1 65 


96 Decanter 


3 


19 


165 


x 97 Boots 


5 


27 


1 65 


98 Plain Basket with Handle 


3 


23 


1 65 


99 Wine Glass, large 


3 


18 


2 00 


x 100 Fire Horn 


3 


21 


2 00 


; 101 Squirrel and Box 


5 


33 


1 65 


102 Broom 


3 


13 


1 65 


x 103 Bust of Napoleon 


4 


20 


2 00 


104 Ladys 


3 


28 


1 65 


x 105 Cupid 


3 


21 


1 65 


106 Rabbit 


3 


10 


2 60 


107 Fish on Plate 


3 


19 


1 65 


! x 108 Rooster 


3 


14 


1 65 



Pure Fruit Juices, Colors, Etc. 



83 



No. 



Name. 



No. in Mould. No. to Lb. Price. 



x 109 Owl 3 

x 110 Cupid and Basket 8 

x 111 Pony 3 

x 112 Dog 3 

x 113 Cat and Dog Fighting 3 

114 Grasshopper 3 

x 115 Steamboat 3 

x 116 Sea Lion 3 

x 117 Rhinocerous 3 

xl!8 Tiger 3 

x 119 Bear, small 3 

120 Bear, Medium 3 

x 121 Bear, large 3 

x 122 Ape 3 

x 123 Large Hand. , 3 

x 124 Bear sitting up 3 

x 125 Camel 3 

x 126 Squirrel 3 

127 Horse Jumping 3 

x 128 Lamb Lying Down 3 

129 Sugar Bowl 3 

130 Double Pointed Iron 3 

131 Boy on Rocking Horse 3 

132 Elephant 6 

133 Captain Jack 3 

134 Frog Smoking 3 

135 Swan 3 

136 Trumpet 3 

137 Boots 3 

x 138 Elephant 3 

x 139 Monkey on Camel 3 

x 140 Cupid on Lion 3 

141 Rabbit 4 

142 Monkey Dressed in Soldier Clothes 3 

143 Pipe 6 

x 144 Sloop 3 

x 145 Rabbit and Wheelbarrow. 3 

x 146 Lamb, large 4 

x 147 Monkey on Camel 3 

x 148 Boy and Large Lamb. . , 3 

x 149 Pig 3 

150 Dog in Kennel 3 



16 


1 65 


19 


1 65 


18 


1 65 


15 


1 65 


18 


1 65 


13 


2 60 


19 


1 30 


12 


1 65 


15 


1 65 


15 


1 65 


20 


1 65 


16 


1 65 


8 


2 60 


14 


1 65 


11 


1 65 


16 


1 65 


18 


1 65 


13 


1 65 


30 


1 65 


14 


1 65 


21 


1 65 


16 


1 65 


19 


2 00 


21 


2 00 


18 


1 65 


16 


1 65 


18 


1 65 


16 


1 65 


19 


1 30 


14 


1 65 


20 


1 65 


18 


1 65 


25 


1 65 


24 


1 30 


33 


2 00 


12 


2 00 


6 


2 60 


14 


2 60 


8 


2 60 


11 


2 60 


18 


1 65 


15 


1 65 



84 Fletcher Manufacturing Co., Toronto. 

No. Name. No. in Mould. No. to Lb. Price. 

x 151 Fancy Clock 3 18 1 65 

152 Small Boy 3 30 1 65 

x 153 Mazeppa 3 13 2 00 

154 Crane 3 15 200 

155 Squirrel 3 10 2 00 

156 Boy Riding Dog 3 18 2 00 

157 Goat Jumping 3 16 165 

x 158 Cow and Calf 3 23 1 65 

159 Organ Grinder with Monkey 3 24 1 65 

160 Chriskingle Deer and Sleigh 2 10 1 65 

x 161 Basket 3 J9 165 

x 162 Baby in Cradle 3 16 165 

x 163 Horse 3 20 1 65 

x 164 Soldier Boy 3 13 165 

165 French Lady 4 15 200 

166 Fancy Bottles 4 12 1 65 

167 Boy Stealing Apples 3 13 2 00 

x 168 Hussar 3 9 1 65 

169 Scotchman 3 11 165 

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 

174 Fancy Tea Kettle 3 11 1 65 

175 Spread Eagle 2 7 1 65 

x 176 Chinaman and Dog 3 13 2 00 

177 Rabbit Traveller 3 16 1 65 

x 178 Frog on Bicycle 3 15 2 00 

179 Ostrich 3 12 2 00 

180 Tramp 3 12 1 65 

181 Fox , 2 12 1 30 

x 182 Horse and Jockey 3 19 2 00 

183 Piggyback 3 16 1 65 

184 Fancy Pitcher, large 3 13 2 00 

x 185 Sail Boat 3 15 2 00 

x 183 Irishman and Pig 3 15 200 

187 Monkey and Piggyback 3 15 2 00 

188 Policeman and Boy 3 14 2 00 

189 Dog and Deer 3 12 2 00 

x 190 Boy and Bicycle 3 18 200 

191 Owl on Tree 3 12 2 00 

192 Puss in Boots . 3 10 2 00 



Fine Flower and Essence Flavors. 



85 



No. 

x 193 
X 194 
x 195 
x 196 
197 
x 198 
x 199 
200 
201 
x 202 
203 
204 
205 
206 



Name. 



No. in Mould. No. to Lb. Price. 



Kangaroo 

Giraffe 

Fancy Pipe. . . 

Rifle 

Irishman 

Chinaman. 

Israelite 

Uncle Sam 

Dutchman , 

Dog Sitting Up 

Basket 

Dog Running . . , 

Shears 

Shovel. 



3 
3 
2 
4 
3 

3 
o 

3 
3 
3 
3 
3 
3 
3 



11 


2 00 


12 


2 00 


12 


2 00 


38 


1 30 


23 


1 30 


19 


1 30 


10 


1 30 


23 


1 30 


16 


1 30 


12 


1 65 


14 


2 00 


21 


1 30 


38 


1 30 


21 


1 HO 



LARGE MOULDS FOR HOLLOW OR 

CLEAR TOYS. 



No. Name. 

1 Deer 

2 Deer 

3 I 

* 4 I 

5 1 

6 I 

* 7 I 

* 8 C 
9 C 

10 E 

11 I 

* 12 Goat 

* 13 Cat 

14 Cat 

15 Dog 

16 Dog 

17 Dog 



Size. No. in Mould. Price. 



r 5x7 


1 


$ 4 00 


r 3x7 


1 


2 60 


*se 5g x 5i 


1 


6 75 


se 2 x 2i 


1 


1 00 


se 2i x 2J 


2 


2 00 


se 3 x 2?s 


1 


1 00 


se 2 x 2J 


3 


2 00 


lei 3x3 


1 


1 65 


lei 5?> x 5| 


1 


6 75 


)hant 3x5 


1 


2 00 


>hant and Boy 3x3 


1 


1 30 


t 3 x 22 


2 


2 00 


f x 4i 


1 


2 60 


3x4?, 


1 


2 00 


6x4 


1 


6 75 


Lying Down 3.V x 5 


1 


2 60 


8i x 4i 


2 


3 10 


. Penn 5.V high 


1 


9 00 


an 5j|- high 


1 


2 00 


ster 5 x 3 


1 


2 00 


ster 3 x 3 


1 


1 00 


emotive 10 x 5^ 


1 


13 00 


>motive, Rabbit Engineer. . . 3 x 84 


1 


2 63 



86 Fletcher Manufacturing Co., Toronto. 

No. Name. Size. No. in Mould. Price. 

24 Basket 2x6 1 9 25 

25 Basket 4J x 4 1 260 

26 Priest Blessing Children 2x6 1 130 

27 Washington 7 in. high 1 1 30 

28 U. S. Grant 2^ in. high 1 2 00 

29 Gun 7 in. long 3 2 00 

30 Gun 7 in. high 1 1 00 

31 Ship Full Sail 7| x 6 1 6 75 

32 Steamboat 6& x 4 1 6 75 

33 Rowboat 9 in. long 1 400 

34 Rowboat 6 in. long 1 1 00 

* 35 Rowboat 2| in. long 2 2 00 

36 Whistle 4 2 00 

37 Whistle 3 1 30 

38 Spread Eagle on Half Globe 4x6 1 675 

39 Rabbit 5x5 1 2 60 

40 Rabbit 3x3 2 2 00 

* 41 Lamb 4x6 1 260 

42 Lamb 3| x 3J 2 2 00 

43 Rowboat 4J x 2 J 1 2 00 

44 Elephant, Jumbo 8| x 6 1 6 75 

45 Lion 8 J x 6 1 6 75 

* 46 Knight on Horseback 3 x ofc 1 1 30 

47 Fire Engine 5x7 1 6 75 

48 Buffalo 5 x 8 1 6 75 

VANILLA CREAM BARS. 

7 Ibs. White Sugar. 3 pints Water. 

2 Ibs. Glucose. Vanilla Flavoring. 

PROCESS. Dissolve the sugar with water in a clean 
pan ; add the glucose and boil in the usual way to the 
degree of feather, 243 ; pour the contents on a damp 
slab ; let it remain a few minutes to cool ; then with a 
pallette knife work it up to white cream, adding a tint 
of blue to bleach it ; when the whole has become a 
smooth cream, return it to the pan and melt it just 
sufficient that it may pour out smooth and level ; stir in 



Freezers, Packing Cans, Refrigerators, Etc. 87 

the flavor and run on pouring plate | inch thick ; when 
set cut into bars. 

RASPBERRY OR ROSE CREAM BARS. 

7 Ibs. White Sugar. 3 pints Water. 

2 Ibs. Glucose. Raspberry or Rose Flavor. 

PKOCESS. Melt the sugar in the water, add the 
glucose and boil to 243 ; pour contents on slab, and 
when cool divide the boil into three parts ; color one 
part red, add some pure chocolate to another, and to a 
third add a pinch of blue, cream each part by rubbing 
on slab to a smooth paste ; in rubbing in the pure choco 
late, see that you have enough to make it a rich brown ; 
for red portion use just sufficient to give a light rose 
pink. When all finished, melt each portion separately 
in the pan just sufficiently soft to run to a level surface ; 
pour out first the red, then the chocolate on top of red 
sheet, then the white on top of chocolate ; this will make 
a cream cake to cut up into bars. Some do not take the 
trouble to melt the cream, being satisfied to spread the 
paste out, smoothing it on top with a pallette knife ; 
this answers the purpose but does not look so well. 

COCOANUT CREAM. 

7 Ibs. White Sugar. 

3 Ibs. Cocoanut peeled and sliced. 

2 Ibs. Glucose. 3 pints Water. 

Red Coloring. 

PROCESS.- -Boil the sugar, glucose and water in the 
usual w r ay to the degree 245 ; pour contents on slab ; 
divide the boil into two lots ; when cool, color one part 



88 Fletcher Manufacturing Co., Toronto. 

light pink and put a small touch of blue in the other ; 
add the sliced cocoanut, half into each part, then com 
mence to cream them by rubbing. When both parts 
have been mixed into a smooth paste, it is ready for 
sale, being usually sold by cutting from rough block. 

N.B. Cut almonds, ground walnuts, etc., are used 
in the same way as directed for cocoanuts. The boils 

t/ 

may or may not be flavored, but a little improves it and 
makes it fragrant. 

MAPLE CREAM. 

8 Ibs. Yellow Sugar. 2 Ibs. Glucose. 

1 quart Sweet Cream. 

Boil the sugar, glucose and cream to 242 on 
thermometer, stirring all the time ; when done lift oft 
the fire and let stand till nearly cold (placing it where 
it will cool quickly), then stir until it sets ; then melt 
over a slow fire (stirring constantly) until it becomes a 
nice creamy consistency, pour on a well greased tin, 
lay about one inch deep, let stand till cold, when by 
turning over the tin it will fall Out. After the batch is 
set to cool in the tin, on no account disturb it as it will 
make the cream crack into pieces when turning out. 
If this is too expensive a recipe use milk instead of 
cream and add half a pound of butter. 

CHRISTMAS PUDDING (IMITATION). 

7 Ibs. White Sugar. J Ib. Mixed Peel. 

1 Ib. Raisins. 



\ 



Ib. Sweet Almonds blanched chopped. 
Ib. Currants. 1 oz. Mixed Spice. 

1 Ib. Sultanas. 2 pints Water 



Soda Founts , Generators, Cylinders, Etc. 89 

PROCESS. Prepare fruit by washing currants in 
cold water, afterwards drying them; stone raisins; 
blanch and chop almonds ; cut the peel in stripes, then 
mix them together, adding the spice ; boil the sugar and 
water to ball degree ; remove the pan from the fire ; 
grain the boil by rubbing the syrup against the side of 
the pan in the usual way ; when it becomes creamy, 
add the mixed fruit, carefully stirring the whole until 
thoroughly incorporated ; have some wet cloths ready, 
into which divide the boil ; tie them very tight and 
hang them up until set hard. The blanched almonds 
arc used to represent suet and should be chopped 
accordingly. 

BROWN CREAM PUDDING. 

7 Ibs. Brown Sugar. J Ib. Raisins. 

2 Ibs. Glucose. J Ib. Mixed Peel. 

1 Ib. Currants. J oz. Mixed Spice. 

J Ib. Sultanas. 2 pints Water. 

PROCESS. Dissolve the sugar in the water and put 
the pan on the fire and add the glucose ; let the whole 
boil to a stiff ball, then pour the contents on a damp 
pouring plate ; when nearly cold commence to cream by 
rubbing and working it about the slab with pallette 
knife until it becomes opaque, stiff and creamy, have 
the fruit prepared and mix as in previous recipe, then 
work them into the boil with spatula ; now divide the 
boil into small basins, holding about one pound each ; 
press the cream well down and let them remain till set. 
Take them out, brush over them a thin solution of gum 



^0 Fletcher Manufacturing Co., Toronto. 

and dust them with powdered sugar to represent frost 
ing. Before putting the cream in the basins, shake a 
little icing sugar over the basins, it will keep them 
from sticking. 

RASPBERRY NOYEAU. 

5 Ibs. White Sugar. 1 Ib. Almonds, blanched and 

1 Ib. Glucose. 3 pints Water. Dried. 

2 Ibs. Raspberry Jam. Liquid Brilliant Rose Color. 

PROCESS. Boil the sugar, glucose and water to the 
ball degree, 250 ; ease the pan off the fire, add the jam 
and almonds, with sufficient color to make the whole a 
bright red; let the batch boil through, keeping it stirred 
gently until thoroughly mixed ; now remove the pan 
from the fire and see if the batch has turned opaque ; if 
not rub some of the syrup against the side of the pan 
and stir until whole boil shows a little creamy, then 
pour out on wafer paper, keeping the sheet about three- 
quarters of an inch thick ; level the top down with pal- 
lette knife and cover with wafer paper ; when set re 
move to a clean board and cut into bars with a sharp 
knife. In running sheets to thickness, arrange the 
loose bars on the pouring plate to form a square in pro 
portion to the size of the boil. Almost any kind of 
jam can be substituted for flavoring Noyeau. 

WHAT TO DO WITH SCRAPS AND 

SITTINGS. 

It is necessary to know how to use up the scraps, 
siftings, spoiled boil candies and otherwise unsaleable 



Bakers and Confectioners Tools and Machinery 91 

goods. People who make jam or liquorice goods know 
of course what to do with them ; but small makers 
often accumulate lots of waste which seems always in 
the way. This should be avoided as much as possible, 
not only on the ground of economy, but for the 
good order and general appearance of the workshop. 
Keep the acid scraps separate from the others ; have 
two pans (earthenware will do) and make it a rule, 
when sweeping down the plates, to throw the acid 
scraps into one pan and the others into the second pan ; 
keep them well covered with water, and, as the syrup 
then gets too thick, put in more water in order that the 
scraps may dissolve. When making dark goods such as 
cough candy, cough drops, cocoanut candy, stick jaw, 
etc., use a proportion of this syrup in each boil, dip 
ping it out with a ladle. As a rule a careful workman 
would use up his scraps every day. Some use the 
machine scraps by putting them in the next boil when 
sugar is on the slab. The writer s experience is that 
that method is objectionable, as it not only causes the 
boil to be cloudy, but very often grains it. Melt the 
acid scraps in water enough to form a thin syrup ; put 
in some whiting, powdered chalk or lime ; put the pan 
on the, fire and stir until whole boils ; see that all the 
scraps are dissolved ; remove the pan and let it stand 
for an hour, then strain through flannel. Use this 
syrup in the same way as the other for making com 
mon goods. 



92 Fletcher Manufacturing Co., Toronto. 

CREAM FOR CHOCOLATE CREAMS 

OR BARS. 

10 lbs. White Sugar. 2J Ibs. Glucose. 
3 pints Water. 

PROCESS.- -Put the sugar, glucose and "water in a 
clean pan and boil in the usual way until the batch 
reaches the degree of feather 245 ; (keep the sides of the 
pan free from sugar) ; pour out on damp pouring plate 
and let it remain till nearly cold ; then with long pal- 
lette knife commence to rub the sugar against the plate 
and work it about until it changes from a clear syrup 
to snow white creamy substance ; then knead it with 
the hand until of uniform softness and no lumps left in 
the mass ; it is now ready for use and may be kept 
covered in stoneware jars until required for various 
purposes. In winter the sugar need not be boiled so 
high ; in hot weather, a little higher. When packing 
the cream away in jars it is better to keep the top 
moist by laying on a damp cloth before putting in the 
cork. Seeing that cream keeps so well, of course it is 
saving to make much larger batches at a time. This 
can be easily arranged by multiplying the proportions 
according to size of pan and convenience. These pro 
portions are a guide, but the writer knows of no absolute 
must be this or that, although he has made as many 
cream goods as most people and with as much success. 
He has seen as fine a sample made in the same 
workshop when the boil was made up a little different. 

However, in submitting his own formula, it may be 
taken for granted he is not a mile from the bull s eye. 



Candy Makers Tools and Machinery 



93 




Fig. 17. 

Chocolate Melter or Warmer, 

No. 1 Size, 12| x 14 x 6, price $2 00 

No. 2 Size, 14| x 16fc x 6, " 2 25 

Made from best quality of Tin Plate. 

CHOCOLATE CREAM BUNS AND 

CAKES. 

10 Ibs. Sugar. 3 pints Water. 

2 1 Ibs. Glucose. \ oz. Vanilla Essence. 

PROCESS. Boil the sugar, glucose and water in the 
ordinary way to the strong feather 245, then pour on 
damp slab, let it remain until nearly cold, add the 
flavor, and with pallette knife work up the boil till 
white and creamy ; shape it with the hands or press 
into tin moulds ; stand it in a warm place to harden a 
little on the outside. Melt some chocolate paste and 
cover the goods smoothly with it, using either knife or 
brush ; when dry glaze them by brushing on a solution 
ot shellac dissolved in alcohol. 



94 Fletcher Manufacturing Co., Toronto. 

N. B. In this recipe the sugar is boiled higher 
than the "Cream for Chocolate Cream," because the 
goods are so large the soft cream would not keep in 
shape. In melting pure chocolate simply put it in a 
tin together with a piece of lard or cocoa butter, stand 
it near the fire, give it an occasional stir ; it will soon 
disolve ; use no water or it will run to powder 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 TRAYS. 

Extra Quality. 
14 x 10 x 2|, complete $5.50. 

COPPER, CANDY LADLE. 

No. 1, Fig. 7, Price, $1.50. 




Fig. 7. Fig. 8. 

CHOCOLATE CREAM BARS No. i. 

10 Ibs. White Sugar. 3 pints Water. 
2J Ibs. Glucose. Vanilla Flavor. 

Melted Chocolate. 

PROCESS. Prepare the cream as directed in Cream 
for Chocolate Cream, or use some of that cream. Have 
some tins with edges one and one-half inches deep ; 



Fruit Oils, Essential Oils, Extracts, Etc. 95 



grease some paper and fit it neatly round the sides and 
bottom. Melt some of the cream on a slow fire ; flavor 
with Vanilla as soon as cream is sufficiently melted ; 
remove the pan and pour contents into the tins to 
make a sheet about one inch thick or less. When set 
carefully empty, so as not to break the cake ; have 
some melted chocolate and with a soft brush coat the 
cream on both sides ; lay them on wires till cold and 
set ; cut up into bars the required size. The knife for 
cutting bars of cream should be good, having a thin 
polished blade with a good edge. An old worn-out 
thing breaks the cream and makes it irregular. 



No. 2, Fig. 8, 




COPPER CANDY DROP LADLE. 

Price, $2.25. 

MINT DROPPERS. 

Made from Copper. 
No. 1 Dropper, 1 Lip, $2 25. 



2 

" 3 



u 



2 
3 " 



. . 3 25. 
3 75. 



CHOCOLATE CREAM BARS No. 2. 

10 Ibs. White Sugar. 3 pints Water. 

2^ Ibs. Glucose. {> oz. Essence Vanilla. 

Melted Chocolate. 

PROCESS.- -Prepare the tins by lining with greased 
paper, fitting them smoothly ; melt some, sweet choco 
late paste and pour it about a quarter of an inch thick 
on the bottom of the tins ; when set prepare some cream 
as directed for "Cream for Chocolate Cream/ or use 



96 



Fletcher Manufacturing Co., Toronto. 




some of that cream, melting it over a slow fire (do not 
allow it to boil) ; stir in the extract of vanilla and pour 
the batch in tins about one inch deep ; when set, coat 
on top with melted sweet chocolate ; when this lot is 
cold and quite set, cut up into bars with a sharp knife. 

BATCH PANS. 

Made of Heavy Copper 
with Sheet Iron Rim to 
allow them to set in 
furnace. 

No. 1, diam. at rims, 

12 inch, bottom 11 in., 

$7 50. 

No. 2, diam. at rims 

13 inch, bottom 12 in., 
$8 50. 

CHOCOLATE DROPS, PLAIN. 

Warm some sweet chocolate ; when it is just suffic 
iently heated to be pliable, pinch off* little pieces, roll 
them in the hands to size of a small marble ; place them 
in rows on sheets of white paper, each row about an 
inch apart ; when the sheet is covered, take it by the 
corners and lift it up and down, letting it touch the 
slab each time ; this will flatten the balls into drop 
shapes ; they should be about the size of a ten cent 
piece on the bottom ; when cold they will slip off the 
paper without any trouble. 

TOY (or Turned Sugar) PANS. 
Made of Copper. 

No. 1, \ Gallon, $3 00 

" 2, 1 " 4 00 

" 3, l " ... 5 00 




Pure Fruit Juices, Colors, Etc. 97 

CHOCOLATE DROPS (NONPAREIL.) 

Process exactly as for plain drops. When the 
drops have been flattened; cover the sheets of paper 
entirely over with white nonpareil (hundreds and 
thousands) ; when the drops are dry shake off the sur 
plus ones. 

CHOCOLATE CREAMS. 

Melt some cream (see "Cream for Chocolate Cream") 
use the runner and fill the moulds ; in an hour the 
cream will be set hard enough to be taken out of the 
moulds ; they are then ready for coating. Warm some 
sweet chocolate paste until melted, then drop the 
creams into the melted chocolate, two or three at a 
time ; lift them out with a long fork and place them on 
glazed paper or sheets of tin to dry ; put them in a cool 
place to harden ; pack carefully in paper lined boxes in 
such a manner that they hardly touch each other ; if 
packed roughly like most other candies, they become 
spotted and rough, spoiling the appearance altogether. 

Rubber moulds are now largely used for making 
these goods ; being much cleaner and very much easier 
used than starch moulds, and for new beginners are 
very much better than starch. These moulds are now 
to be bought much cheaper than they were a few years 
ago, the price now being about 1.40 per Ib. These 
moulds weigli about two pounds each and hold ninety 
chocolate drops and can be refilled every half hour. 
We would strongly advise the purchase of rubber 



98 Fletcher Manufacturing Co., Toronto. 

moulds, as besides the saving of time, neither starch 
boards, starch, plaster moulds or bellows are required. 
Fletcher Manfg Co., carry a full line of moulds for 
chocolates and creams. 

CHOCOLATE FOR DIPPING. 

This mixing is so often required by confectioners 
for so many purposes that a good general recipe will 
not be out of place. If the instructions are followed and 
a little discretion used with the colors, a light glossy 
chocolate coating will be the result. 

1 Ib. Pure Chocolate. Chocolate Brown Color. 

3 oz. White Wax. Cochineal. 

PROCESS. Put the chocolate in a saucepan ; stand 
on the furnace plate or near a fire ; break up the wax 
into little pieces and stir it in until all is melted ; then 
add the brown color, with a little liquid cochineal, 
stirring the whole until thoroughly mixed ; it is then 
ready for use. For cheap common goods, more wax 
may be used. When mixing in the color try a little on 
a piece of white paper until satisfied with the blend. 

GELATINE COCOANUT BARS 

(YELLOW). 

8 Ibs. White Sugar. 1 oz. Acid Tartaric. 

6 Ibs. Glucose. 3 pints Water. 

2J Ibs. Gelatine. Saffron Color. 

3 Ibs. Cocoanut sliced. Lemon Flavor. 

PROCESS. Soak the gelatine in cold water for 
twelve hours, boil the sugar, glucose and water to a 



Fine Flower and Essence Flavors 99 

stiff ball, 255 ; remove the pan from the fire ; stir in the 
gelatine till dissolved ; let it stand for a few minutes 
and remove the scum from the top, then add the acid, 
flavor and cocoanut ; gently stir the whole until well 
mixed ; tinge a bright yellow with saffron ; pour into 
oiled tins, making the sheet J inch thick ; when set, cut 
up in sticks to sell two or four for a cent. 

KB.- -This boil may be divided into two lots, one 
half colored red and flavored, raspberry, or a second 
boil may be made precisely as this one altering the 
color and flavor only. 

PATENT RUBBER CANDY MOULDS 

New Patterns. 

The best process in the world for making moulded Bon-bons or 
French Creams and grained work, is by using Patent Rubber Candy 
Moulds. They will entirely supplant the use of starch as a mould 
for manufacturing such candies for the following reasons. 

I. Not alone can all the patterns at present made in starch be 
reproduced in these moulds but also a large variety of others with a 
perfection not before known, and which it would be impossible to 
use in starch. 

II. A much superior quality of goods is produced, in as much 
as the candies show as perfect a pattern as the moulds themselves. 

III. A saving at least 33 per cent is accomplished in labor. 

IV. No starch boards or starch is required, consequently the 
filling, printing, sifting and blowing off are dispensed with six 
items of expense. 

V. The moulds specially faciliate the making of cream wal 
nuts, cream almonds 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 moulds. This cannot be done with starch 
moulds, as any pressure on those will destroy the pattern. 



100 Fletcher Manufacturing Co., Toronto. 

VI. Casting into starch moulds requires considerable exper 
ience and skill in order to do work well, while any workman can 
turn out the most perfect work with the rubber moulds, without 
any previous experience in such work. 

VII. A saving of room is effected, as a starch room is not 
required and the capacity of the rubber moulds is so much greater 
than starch boards of equal size that a comparatively less number 
of moulds are required to produce an equal quantity of goods. 

VIII. No starch being used, the shop will remain much cleaner. 

These moulds are made of Pure Para Rubber and will, with 
proper usage last from twelve to fifteen years, judging from those 
which have been in use for the past four years. 

An objection which naturally suggests itself to a person who 
has never tried these moulds, is that the candies might possibly 
have some taste of the rubber. This is not the case, however. 

NOT THE SLIGHTEST TASTE OF RUBBER 

is discernable, Not one of our many customers, either in this city 
or throughout the country, has made a single complaint. This 
proves that there is absolutely no difference between candies made 
in rubber moulds and candies made in starch moulds. 

The demand for these moulds increases every year, 
WRITE FOR PRICES AND PARTICULARS. 

Cream to be run in these moulds should be cooked one degree 
lower than usual for starch. 

Crystal \ degree lower than usual for starch. 

Before using New Moulds for first time, soak for half an hour 
in strong common washing soda and water. 

CHEAP JELLY GOODS. 

14 Ibs. White Sugar. 2 oz. Tarfcaric Acid. 
12 Ibs. Glucose. 2 pints Water. 

3 Ibs. Gelatine. Color. 

Flavor. 

PROCESS. Soak the gelatine in cold water for 

twelve hours ; bring the sugar, and water to a boil, 



Freezers, Packing Cans, Refrigerators, Etc. 101 



then add the glucose and continue boiling till it reaches 
the degree of stiff ball ; remove the pan from the fire 
and stir in the gelatine and acid till dissolved ; color and 
flavor to fancy ; remove the scum and run the batch 
into tins. Set the goods aside for twelve hours, then 
cut up into jubes and crystalize with fine powdered 
sugar. This is a cheap line ; there is not much body in 
them, but they sell at a price and give satisfaction. 





Funnel Droppers, 



Candy Tongs, 



No. 





Tin. 


Copper 





40 


75 


1 


60 


1.25 


2 


90 


1.50 



Tin per thousand, $4.00 

Brass " 5.50 

Silvered 7.0C 



JELLY FANCIES. 



3 Ibs Gelatine. 

2 oz. Tartaric Acid. 



12 Ibs. Sugar. 
7 Ibs. Glucose. 
;> pints Water. 

PROCESS. Soak gelatine in cold water for twelve 
hours. Boil the sugar, glucose and water in the usual 
way to the degree of ball ; remove the pan from the 



102 1 letcher Manufacturing Co., Toronto. 

fire and stir in the gelatine gradually until dissolved ; 
let it stand for a few minutes ; take off the scum as it 
rises, then divide the boil, if required in more than one, 
color and flavor each portion to fancy, then run the 
boil in the moulds ; when set put them on clean slab, 
sprinkle some cold water over them and roll them 
about until all are damped, then cover them with fine 
crystal sugar and mix them up till crystalized all over, 
and spread them out on trays to dry. 

The different recipes already given will give the 
reader a general idea how gelatine goods are made. By 
using different colors, flavors and shapes an infinite 
variety can be produced. It would serve no good pur 
pose to further multiply these formulas for small goods. 

JAM ROLEY POLEY. 

10 Ibs. White Sugar. 1 Ib. Raspberry Jam. 

5 Ibs. Glucose. 1 Ib. Desiccated Cocoanut. 

2 Ibs Gelatine. 3 pints Water. 
Carmine Color. 

PROCESS. Soak the gelatine in cold water for twelve 
hours ; boil the sugar, glucose and water sharply to 
stiff ball ; remove the pan from the fire, stir in the 
gelatine, stand aside till scum rises and skim it off ; 
divide the boil into two portions, (mix together 1 oz. 
tartaric acid, 1 oz. carbonate of soda, 2 oz. icing sugar); 
drop this powder and the desiccated cocoanut into one 
half of the boil and stir briskly until the whole rises in 
a white foam,^ then run out into tins, on sheet about 



Soda Founts, Generators, Cylinders, Etc. 103 

inch thick ; now take the other half, color bright red, 
adding the raspberry jam ; stir till thoroughly mixed 
and run this on top of the white sheet about the same 
thickness ; when cold and hard, take out the sheets and 
make a roll of each. 

N. B. Let the red portion be cool when run over 
the white, as the white being lighter will come to the 
top if disturbed by the mixture being too hot. 

RASPBERRY JELLIES. 

9 Ibs. White Sugar. 3 pints Water. 

6 Ibs. Glucose 2 oz. Tartaric Acid. 

2 Ibs. Apple Jelly. -i oz. Essence Raspberry. 

2J Ibs. Gelatine. Carmine Color. 

PROCESS. Soak the gelatine as usual ; boil the 
sugar, glucose and water to a stift ball ; remove the 
pan from the fire ; stir in the gelatine and let it remain 
till scum rises; skim it off, then add jelly, acid and 
flavor and sufficient color to make a bright red ; now 
mould the batch into Raspberry shapes and put them 
in a cold place. When set stiff, put the goods in thin 
layers in a crystalizing tin and cover them with cold 
syrup. Let them remain undisturbed for twelve hours, 
then drain off all the surplus syrup and turn the rasp 
berries on clean trays ; when dry, pack. 

N. B. When putting jelly goods in tins, be careful 
that the layers are not thick, as they lay so close that 
the syrup cannot get in between them. A good plan is 
to have wire trays and fix three or four loosely in each 



104 Fletcher Manufacturing Co., Toronto. 

tin, taking their bearings on the ends of the crystal- 
izing tin. By this means you will get more in a tin 
with better result. Boil the syrup in the proportion of 
six pounds best white sugar to each quart water, to 
the degree of smooth 215. It must be quite cold when 
used for gelatine work or the goods will come out of 
the tins in a solid block. 

BLACK CURRANT JELLIES. 

9 Ibs. White Sugar. 2 Ibs.Black Currant Jelly. 

6 Ibs. Glucose. 2 oz. Tartaric Acid. 

2J Ibs. Gelatine. 3 pints Water. 
Purple Coloring. 

PROCESS. Soak gelatine as usual, smooth off and 
mould fondant shapes. Boil the sugar, glucose ai.d 
water, as already directed, to a stiff ball ; remove the 
pan from the fire, drop in the gelatine, a few pieces at 
a time, stir till dissolved. Let it remain a short time 
till the scum rises ; skim it off , then stir in the tartaric 
acid, jelly and sufficient color to make the mixture a 
bright color, then mould the batch. When the goods 
are firmly set, place them in layers on Avire frames 
fitted for crystalizing pan ; arrange the frames in the 
tins and cover with cold syrup ; let them stand for 
twelve or fourteen hours undisturbed, then drain off the 
surplus syrup ; take them carefully out of the tins, 
pack them on clean trays ; when dry they are ready 
for boxing. These goods require handling gently ; 
they are very delicate and easily crushed. 



Bakers and Confectioners Tools and Machinery 105 



Daisy Peanut Warmer. 



The most complete Pea 
nut W a rm e r i 11 the 
market. 

The Nuts are kept warm 
by a water jacket which 
surrounds the Pan, and 
is heated by a Gas or Oil 
Stove as desired, has 
steam whistle which 
attracts attention. 

Strongly made and 
nicely ornamented and 
lettered. 

Price complete with 
either Gas or Oil Stove, 
f.o.b. Toronto, $10 00. 

Size, 29 in. high, 18 in. 
wide, 12 in. deep. 

State when ordering if 
for Oil or Gas Stove. 



PINEAPPLE JELLIES. 

8 Ibs. White Sugar. 3 oz. Tartaric Acid. 

8 Ibs. Glucose 3 pints Water. 

2\ Ibs. Gelatine. Saffron Color. 
Pineapple Flavor. 

PROCESS. Soak the gelatine in sufficient cold 
water to cover it. Boil the sugar, glucose and water 
as usual to stiff ball and remove the pan from the fire ; 
stir in the gelatine, wait till scum rises and remove it ; 
then add the acid, flavor and sufficient color to make 
bright yellow ; pour the mixing into pineapple moulds ; 




106 Fletcher Manufacturing Co., Toronto. 



keep them in a cold place till set ; pack them in layers 
in wire frames ; put them in the crystalizing tins and 
cover Avith cold syrup ; stand aside where they will not 
be shaken or disturbed for twelve or fourteen hours ; 
then draw off the surplus syrup and put the min clean 
trays to dry. In flavoring these goods, use the pine 
apple gently, only a few drops, too much spoils them. 

" Daisy " Peanut Roaster, 

Fig. 213 a. Price, $5 00 

We make this to fit ordinary Cook 
Stoves if so ordered at same price. 

Th is Roaster fits your Candy Furnace. 





Fletcher s " UNCLE SAM " Dry Air Peanut Warmer. 

Japanned and Ornamented Glass Front. 
Size 1 foot 7 in. x 1 foot 5 in., 1 foot 10 in. high. 

Price complete $6 50 



Candy Makers Tools and Machinery 107 



Kingery s Perfection Steam Power Coffee and Peanut Roaster 

and Warmer, 




Size and Style of Machine we carry in stock marked ^fsteam 

Whistle. 

1 Peck Size, Tin Warmer $ 100 

*1 Peck Size, Copper Warmer 

2 Peck Size, Tin Warmer 

2 Peck Size, Copper Warmer 

1 Bushel Size, Tin Warmer 

1 Bushel Size, Copper Warmer 



108 00 
115 00 
124 00 
135 00 
148 00 



$104 00 
112 00 
119 00 
128 00 
139 00 
152 00 



BEST WAY TO CRYSTALIZE GUM 

GOODS. 

13 lbs. Best White Sugar. 2 quarts Water. 

PROCESS. Have the goods cleaned and put 
crystalizing tins ; bring the above quantity of sugar and 
water just to the boil and stand aside until only milk 
warm ; then pour it gently over the goods until covered 
then slip the hands into the middle of the goods, and 
with the fingers just ease this bulk so that the syrup 
will flow freely between them; withdraw the hand: 



108 Fletcher Manufacturing Co., Toronto. 



1 1 



carefully and cover the tin ; do not again disturb it for 
the next twelve hours, when the goods will be ready to 
drain and dry. To an experienced man, this method 
may seem a little dangerous and likely to spoil the 
crystal ; but it will not do so if done carefully. Of 
course, it is understood the goods are not to be roughly 
stirred up, but simply loosened. 

Concentrated Flower and Essence Flavors 

for Confectioners. 

ESPECIALLY ADAPTED 

Essence Maraschino. 
Pistachio. 
Ratafia. 

Lilly of the Valley. 
Dainty. 
French Rose. 
Ylang Ylang. 
Patchouli. 
Tuberose 
Carnation. 
Heliotrope. 
Crabapple. 
Jasmine. 
Millifluers. 
Hyacinth. 

Flavoring Extracts. 

Extract Currant. Extract Anisette. 

Apple. 
Apricot. 
Banana. 
Bitter Almonds. 
Blackberry. 
Catawba. 
Cherry. 
Plum. 
Raspberry. 
Sarsaparilla. 
Wintergreen. 

Essential Oils. 

Best Qualities. 

Our Essential Oils will be found equal to anything obtainable. 
Write us for prices on anything you require. We cater especially 
to the candj 7 makers and confectioners. 

FLETCHER MNF G. CO. 

440 & 442 Yonge Street, 
Toronto, Ont. 



FOR FINEST WORK. 

Essence Cachou. 
" . Bon-Tons. 
Mirabells. 
Sweet Briar. 
Locust Flower. 
Lilac Blossoms. 
Fleur de Raisin. 
Apple Blossom. 
Violet (True). 
Wood Violet. 
Orange Blossom. 
Hawthorne. 
Wild Olive. 
Musk. 



tri 



U 

u 



t i. 



u 



1 I 



Jamaica Ginger. 

Gooseberry. 

Grape. 

Lemon. 

Mead. 

Nectar. 

Orris. 

Cinnamon. 

Quince. 

Rose. 

Strawberry. 



. . 



u 



. . 



Fruit Oils, Essential Oils, Extracts, Etc. 109 

FLETCHER MNF G. GO. 

Importers and Dealers in 

Confectioners Colors, Flavor 
ing Extracts, Concentrated Fruit 
Oils, Flower Essences, Fine 
Essential Oils, Soluble Extracts, 
etc., for Bakers and Confectioners. 

PURE FHUIT JUICES 

prepared by newly discovered 
process, keep any length of time 
corked or uncorked in any ternpear- 

ture. . 

FLETCHER Mnf g. Co. 

440 & 442 Yonge St 

Toronto. 



110 Fletcher Manufacturing Co., Toronto. 



PURE MALT EXTRACT. 



Largely used by Bakers to 
prevent Bread from becoming dry, 
and to give it a sweet and nutty 
Flavor. It ensures shorter and 
sounder Fermentation. 

BREAD made with it is easily 
digested, makes larger loaves, golden 
tinged crust, general satisfaction to 

the Consumer and profit to the 
Baker. 

AGENTS, 

FLETCHER Mnfg. Co. - 

440 & 442 Yonge St, 

Toronto. 



Pure Fruit Juices, Colors, Etc. Ill 

FLETCHER MNF G. CO. 

TORONTO 

CANADIAN AGENTS FOR 

THECELEBRATEDXXXX BRAND OF GLUCOSE 

Guaranteed Equal, if not Superior, to 
any on the Market. 

Its uniform high quality, good color and great 
specific gravity, has created for it such a repu 
tation that orders could not be filled, this season, 
as fast as required ; is now largely used by the 
best wholesale and retail confectioners of Canada. 
With our repeat orders we have some very 
flattering testimonials as to its high quality. 
Our Prices are Right. The goods when once 
tried need no other recommendation. 

Sold in barrels, half, quarters and pails. 
Samples and prices on application. 

FLETCHER MNF G. CO. 

TORONTO. 



Soda Founts, Generators, Cylinders, Etc. 112 

Our LEADING SPECIALTY f 

Soda Fountains and apparatus. We make 
both counter and wall fountains. 

We make liberal allowances for old apparatus. 

EASY TERMS OF PAYMENT. 

THE 
POLAR 
" D." 

Fig. 260 a. 



440 & 442 Yonge 
St., Toronto. 


















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