JESSE

JOJSlES

8t

CO.,

manufaetupeps

of

*^\''^>

et.

LIBRARY OF CONGRESS.
TJ^

Shelf .'H:^ 2^
UNITED STATES OF AMERICA.

FOR THE MAKING OF

MACAROONS

and

ALMOND CONFECTIONS,
USE

^^

HENRY HEIDE'S GENUINE ALMOND PASTE.

It

^^

is

the most reliable article for that purpose.

less

It

contains by far more almonds,

moisture and

less

sugar than
It is

any other make

hence

is

the most valuable.

absolutely free from adulterants.

It

Is

the only original, and has been on the market over sixteen years.

For Sale by all first-class Grocers and Supply Dealers.

OFFICE, 179 FRANKLIN STREET.

factory,
14

&

16

HARRISON ST. AND

179,

ISI

&

183

FRANKLIN

ST.,

NEW WAY

WHAT?
TO

MAKE

ICE

CREAM BY HAND.

J.

H. L. 123 N. THIRD ST.,

&

W. HIGH,
PHILADELPHIA

NOTES
ON

QImerican

(^fectionery
BY

^^^

'v.^

^^

WITH METHODS OF WORKING DIFFERENT BRANCHES

OF CANDY MAKING, ICE CREAM AND

SODA WATER.

PRICE, $2.00.

DEC

)'l

PUBLISHED BY AUTHOR.

^p*"
V"!^

Copyright,

1891.

^^.

PHILADELPHIA:
Patteson Printing House, 18
1891.
S.

Third St.

PREFACE.

In

offering

this

book
I

to
will

the

manufacturers
to

of
the
vol-

American Confections

endeavor
(in
filling

avoid
large
I

common
ume with
some

practice of

writers

ancient ideas, theories and receipts).

this
little

hope
forth

by the appearance of
plain
facts in

volume

to set

as

few words

as possible.
true.

Some
object

of the theories are

I

new, yet very

plain

The

have in

view

is

and can be readily defined.

careful exI

After 25 years of experience in long and

periments of no

small

importance and value,

feel

competent
before
the

to undertake the important task of

coming
In the

confectioners of the present

age.

pages of
of

this

book

have given a detailed statement

I

many
to

points
the

which
art

have discovered to be of

benefit

of confectionery,
points

and have engrasp

the

deavored to bring the main

of
art.
all

within the

who

will

read

carefully
fixed

and

practice in

My

theories are well

by practical

experiIt

ments and by the evidence of accomplished

facts.

is

of interest

not

only to a

few, but to

the

many

who may be

interested

in the manufacturing of con-

fections, ice cream,

this
little

and soda water.

The importance

work has over many

other

much
to
I

larger

books can be readily seen and found

all

safe

follow

instruction, as

it

is

laid

down

in

here.

have

avoided recommending expensive machinery and impossibilities

for
it

small
is

factories,

have

kept

economy
I

in

view when

really necessary
fully

for prosperity.

hope we are

all

aware

of the

importance
times,

of

keeping abreast of these

holding a key to
scientific

progressive

and

by

and

practical experimental
in

knowledge,

we have the
force

lead of advancing times

being able to

the

way

into the

future art

of
I

confectionery, and by giving

my

best experience as

have

found
to

it

will

benefit

those of

my
in

fellow crafts-

man

obtain
the

higher

advantages

the

art,

and

educate

younger

workman,

have accomplished
little

one of

my main

objects in giving this

work of

simple and

plain facts to the trade.

INTRODUCTION.

If I

were to
hold

give

proof of theories
it

and reasons
in this

why
I

views as

is
fill

laid

down

book,
of

would be obliged

to

much

larger

volume

arguments of no
ask those

real value

to the

reader, I

simply
try

who

wish

truth

of correctness to
will

the

theories with practice,

and they

be convinced of

the advantage over

customary methods which are in

reference to
is

use in the confectionery business, further

the

reliability

of the

notes

before us

really

not

necessary.

But

it

is

absolutely
if

essential

that

we

follow

the

instruction carefully

we would be
to

successful.

Too

few of
simple

us
facts,

think

it

necessary

put

into

practice

but go on

in our old

way without imto

proving

our work,

when we might have guides

anything

put us on our

way and

indicate the course that must

like

be pursued

to

accomplish

success

in

the confectionery business.

Notes ON Candy.
Hints on Cream (or Fondant).
taking up the cream is one of the most important features in the candy business, and when you have a good cream you can make good candy if
will

We

commence our remarks by

as

subject of

Cream,

properly

handled.

We

ought to
in the

give

this

special

branch a special study, and

will

following hints

try
is

to give

our

experience

as
is

we
for

see

it.

we As

cream

made many ways, and

it

used

for

many
on

different purposes,

would be well
different
effects

us to under-

stand more fully the

sugar.

of alkalines

EiFect of Alkalines on Sugar.

it

as in

Cream Tartar will act on the grain of sugar after is made into cream longer than any other alkaline, you will notice that a bon-bon made from cream

get

which cream tartar has been used will continue to mellow for some time after it is made up, and cream that glucose has been used in will commence
to dry to the

out soon after

air.

it

is

made
such a

up,

if

it

is

exposed

Yet there

is

thing as using too

lO

NOTES ON CANDY.
tartar,

much cream
is

which
a

will kill

the grain of sugar,

one teaspoon ful of cream

sufficient to

pounds of sugar good cream. In cases where you want the cream to work longer before sitting, By using use a little glucose with the cream tartar. acetic acid there is less change takes place in a longer period of time than any other alkaline that is used, and acts as a preserver to some extent.
tartar to lO

make

Change of the Grain of Sugar.

This
is

a very special
to,

point

wish
to

to

call

your
this

attention

as

it

is is

necessary

understand

throughly.
after
it

Sugar

continually undergoing a change

best

is

to have
for
all

made up into cream, and it is not much cream on hand, as fresh cream is
After
to

best

purposes.

cream has been turned and

laid long
is

enough

ready for use,

mellow up, and is cooled off, it and it is what we may call live

cream.

Live Cream.

cream because the grain (although and has not lost its strength as you will notice when you use it for such work as cream wafers ( which are dropped on paper), they
I

call

it

live
is

very

fine )

fresh

will

keep fresh for a long time without crystallizing, and will continue to get a little mellow and will keep mellow, and will keep clear of white spots, which is a point that seems to trouble confectioners very much, and you will notice the same effect in

NOTES ON CANDY.
dipping Easter eggs, and
kinds
kill
;

II
all

in

di[)ping bon-bons of
that
it

and here we may say

too

is

best not

to

your sugar

much

for

dipping

purposes by

using too

much

alkaline.

Dead Cream.
Dead cream is what I call cream that has been on hand to long a time and has worked itself to death, and when you use -it you find it does not get mellow as it should do, it will work like a batch that has been
cooking to long a time,
will not stand,

gets a
to

little
it

runny and you have

sit,

to

heat

it

up hotter

make

and when
to

it

gets hard all at

ers

commences to get old and dry it once. If we could get cream workabove
effect

notice the

they would

not
of.

have

the trouble that

they are always complaining

Different Alkalines for Different Purposes.

It
is

best

to

use

different

alkalines

for

different

work,
with

such work as cream for drops

chocolate,
or

to be

covered

cream which you want to use for inside goods, you will find glucose cream will work best, as you can run it
with
nuts,

chopped

or

longer than cream

dry and short

cream, which would be too same work, and some work you would require a dry cream that would set quick and stand crystallizing, it is best in such work to use cream tartar. The following is a good way of making cream for covering with chocolate
tartar
for

the

12

NOTES ON CANDY.
Covering Cream.

Place lo pounds of sugar in a pan and add one pound of glucose and enough water to dissolve the

230 degrees cook to 238 or 240 degrees and pour on clean marble and let lay till cool, then turn to a cream, leaving the cream in one lump at one end of the marble and turn a pan or
sugar so

your thermometer will register

to boil, then

when

it

begins

down over the cream and leave it lay becomes mellow, then place it in a farina boiler, or a pan set over a pan of hot water on the dissolved, then run it out in it is fire and stir till
tub up side
till
it

the impressions in the starch,

I

leave lay in the starch

or

hours,

or

till

it

is

hard

enough

to

handle,

creams out and place them in a sieve and dust the starch off and then cover with chocolate.
then
take the

Dipping Cream.
Dipping cream made
to be the best
for

in

the use
:

following

way

find

general
a

Place

8 pounds

of

and add enough Mold A water to dissolve the sugar so your thermometer will register 230 degrees when it begins to boil, then add 8 oz. of glucose and cook to 238 or 239 and pour
sugar
in

copper

pan

rapidly and

on a clean marble and leave lay till cool, then turn leave, mellow up the same as in cover-

ing cream,

and when

it

is

cold

it

is

ready for use

be sure and not use to much water in cooking so to make the cream runny, nor do not cook over to This cream you will find if used fresh slow a fire.

NOTES ON CANDY.
will

keep

well

without

crystallizing

and

will

be a

good cream

for crystallizing also.

Acetic Acid Cream.

Acetic acid makes a good dipping cream for gloss

and
ful

firmness,
to

and

is

made by

using

one tablespoonit

lo pounds of sugar and

work

the

same

as

the above.

Dipping Goods in Cream.

In
point

dipping goods
to find

in

cream

the

most
all

particular
suits

out

is

what
you

cook of cream
will

you

best for stiffness, such as

ters

239 or 240,

thermomeused to
in

varies a little, so

have to get
farina
fill

the one you

have in use.
plenty
stir

Next be very careful

boiler,
it

heating your cream,

pint
boiler
is

always use a
large

a 3
full

enough,
it

half

of cream and

the cream while

is

heating, and

when you want

your finger
in

to test the

heat of the

cream

stick

cream and in this way you will soon be able to know what heat of cream works best and keeps best. When you have partly used the cream by dipping add a little fresh cream and
the
in this

way your cream

use

will

regular; next

care

in

the

work better and more goods you select for

cherries, jellies and sour fruits hardens the cream very soon, use mellow goods such as fresh marshmallows and cream goods, almond paste, and dip all nuts the second time, dip them very thin the first time, then in thicker cream the second time.

dipping,

14

NOTES ON CANDY.
Con Serve Cream.

Con

Serve

cream
start
it

is

made by

cookiiig up a

batch
in

of sugar and stiring

the batch to

a quantity
to

of turned

cream

cream or turn, say take lo galpounds of sugar, i^ pounds of glucose and lon of water and cook to 238 degrees, then stir 6 pounds of turned cream into the batch and add flavor and run in impressions in starch, and as soon as they are cold cover with chocolate, and in a couple of days they will mellow up and be quite

creamy and soft. For making goods to be crystallized, cook to 243 degrees, this style of cream is mostly used in large factories where they want to make We would advise turned cream on the time.
marble
for all purposes,

and made

fresh often.

Cocoanut Cream. For

in
all

cocoanut cream candies

batch,
if

it

is

best to

make

a cocoanut cream

as

it

will

be more

regular

you would simply add cocoanut to a plain cream as is commonly done by most workmen. The following way makes a good cream take 20 pounds of sugar and 2 pounds of glucose, 3 quarts of water and place all in a copper pan and cook to 244 degrees, then pour on marble, and
your work than
:

when almost cold add

turn to

cocoanuts, grated
it

fine,

then
or

cream and cover

lay
till

over with a pan

tub and leave

it

is

ready for use for

mellow, then need well and running in starch, in bon-bons

NOTES ON CANDY.
and
for
for

drops for covering with chocolate,

cream.
soft

ping in

If

you want

to reduce

the

and dipcream

making a
little

drop

for covering with

chocolate,

add a

simple syrup to the melted cream.

Chocolate Cream.

We

would
the

recommend

chocolate

cream

to

be

marble instead of adding chocolate to plain cream, because you will have your batch more regular in flavor and moister and well worked, which
is

made on

important

in

chocolate cream.
:

The

following

is

Place lo pounds of sugar good way of doing it i pound of glucose and 3 pints of in a pan and water and cook to 233 degrees, then pour on the marble and when cold add 2^^ pounds of plain liquor chocolate (melted), then turn to a cream and leave, mellow up the same as cocoanut cream, when it will be ready for use for running in starch, or by adding butter you can use the above chocolate cream for Italian Creams or Genesees or St. Nicholas by
a

using

it

in the following

way

Genesees or Italian Creams.

place

pounds of the above chocolate cream and a farina boiler and warm up well and add ^ pound of good butter, and one vanilla bean, and mix all well together and pour on heavy

Take

it

in

wax paper

laid

on the marble, between iron rods

inch thick, leave lay over night

in

a mass about

or

NOTES ON CANDY.
thoroughly cold,
then
for

till

cut in
use,

squares

like

cara-

mels

and

it

is

squares lay
tallize

till

the they are somewhat dry you can crysa

crystal

ready

or

by

leaving

them

in

cooked

to 35

degrees

on

syrup gauge, or 224 on the thermometer.

Saint Nicholas Creams.

St. Nicholas creams can be made out of the above Genesees paste by adding a little simple syrup to the

cream when you have

you can
adding
to

it

melted, so as to thin

it

so

run

it

in

starch (use a large spoon to

not get the cream to one time), leave the creams lay in the starch till they are hard enough to handle, then take them out and dust them off and cover in
will

the syrup so

you

add thin by

much

at

chocolate coating, have your

cold so as to
like

coating a

little

stiff

or

make them

cover
out
all

roughly or rugged
over
the
stick

small

horns sticking

or

drop, and lay on

wax paper

till

they are cold,

when
to
till

they will

be ready for use.

The

above creams

make

very nice
in

candy
starch

crystallize

by leaving them lay they are dry enough to stand the

the

crystal.

Almond Paste Cream.

Almond
ning
for

paste

cream
be

for

hand work
with
in

or for

run-

in starch or cutting out

lozenge cutter or
following

dipping,
I

can
will

made
in

the

way,

which

find

keep

warm

weather

without

NOTES ON CANDY.
souring or swelling up

\J

and cracking open. Take 8 pounds of sugar and 2 pounds of glucose and i quart of water, and place in a copper pan and cook to 260 degrees, then remove from the fire and add 5 pounds of (Henry Heide's) prepared almond paste
(cut in fine slices)

and
it

set

the pan on the

to a boil,

fire

again

on add one ounce of glycerine, and then turn rapidly to a cream (be carelet

long enough to
the

come

then pour

marble and
let

when

partly cool

ful

not to
start

it

get to cold
it,

around the
the

sides before

you
a

to turn

as

it

will

get very hard, being

very
as

high cook),
described in
it

then

cover up

cream the
for

same

covering cream and after

it

have needed
work, such as
scollops, etc.

well

is

ready

for

use

you hand
paste

almond paste
For dipping
style

cherries,

almond
lozenge

roll

out in sheet and cut

a
cutter,

out

different

of drops

with

and dip in cream for running in starch, place one pound of the paste in a farina boiler and add one pound of plain cream and warm all together and add a little water to thin it enough to run, then add flavor, such as lemon or orange or vanilla and run in starch, and after the drops are cold they can be dipped in cream or covered in chocolate or crystallized.

Do
if

not

pass over these points

on cream

carelessly

you become enlightened on

this

this subject

of cream

through
business

book,
in

other book

print.
in

here

turned

from

far

accomplish more than any There are large houses doing eastern cities who have goods rewest and south that have become
it

will

NOTES ON CANDY.
were
received by the buyer, simply

Stale before they

because they spoiled the goods in making.

How
to

to

Handle Starch Work.

For the benefit of those who are not accustomed starch work I would like to give a few simple first have lo directions for working in a small way
:

wooden
wide,
I

trays

made,

size 32

inches

long,

16

inches
feet,

inch

deep, with

blocks on

corners for
feet long,
2

then have a starch

wide,
this
I

trough made, 6
high

feet
set

foot

deep, with
legs,

back
with

and
starch

ends,

trough on

then place one of your trays in

the trough at

time

and

fill

(have

regular

molding
then

starch),

after

you have the tray

to loosen
off

full

of starch use a wire

egg whip
the

the

starch

up

with,

stroke

board
tray

level

with

round

stick,

now
so
as

place

the

on
the

table

and
set

make impressions with

on a
have
holes,

plaster or

wooden molds,
board,
of different
sizes

stick

to

reach

across

now
of
the

cream runners or
say

funnels

^
m

of inch and j4 inch,

now

melt

cream and
the handle

flavor

and
left

fill

the

your runner and hold it by hand and swing it from the

finger of the

other side with the

little

right

hand,
in

now

catch the stick

(which closes

the

holes

the

thumb and first finger of the right hand, now commence running the stick up and down and drop the cream in the impressions in the You may find it very awkward at first, but starch.
funnel) with the

with practice

you

will

be

able

to run

rapidly in

NOTES ON CANDY.
short time.
1

have

often

had
in

some
a

very

clumsy
After

workmen make good runners

in

few days.
set

your goods are hard enough to handle

the
starch
a wire scoop

your trays

trough, and take the drops out with and have a large sieve in one end of
cross
bars,

the trough on
the
sieve

now throw

the

drops

in

and take a brush and dust the starch off the drops, when they will be ready for dipping in cream or covering in chocolate or crystallizing. While your starch is new it will be troublesome to make good impressions, but after working for a few days it will work better, if convenient you had better put

your starch

in

a dry

room

to dry out before

using.

How
First I

to

Handle Chocolate
advise
the
is

for

Covering Goods.

would
from

chocolate

all who do not manufacture Cocoa bean, to use chocolate

coating which
in price that

ready
is

mixed, as

it

is

sold so close

there

nothing to be

saved by

mix-

ing the coating

regular in

and you can get it much quality by buying a regular grade ready
yourself,

mixed.
Chocolate Marble.

For coating cream goods,

5

etc.,

have a marble about

3

inches thick, and on a wooden frame 2 feet and 2 inches high, and heat one end of the marble by placing a small gas stove under it or a small coil of steam pipe.
feet
it

long, 3

feet

wide,

and

set

20
then place lo
the
till

NOTES ON CANDY.
or 15

warm end
the

of the marble
is

pounds of chocolate coating on and move it around

regulate
get

chocolate

melted, then

the

heat

of the stove or
to

steam so as not to

the

marble
over
to

hot,

then scrape the

melted
then
as to
seat

chocolate

the cool
late

end of the marble,

in

with a palate knife so

work the chococool it and get it

yourself
in

regular

temperature

now

front

of

the

marble, then

scrape a small quantity of the of the marble

fork

chocolate to the front

goods
12
tins

with a two

prong

and

heavy wax
inches of

paper (which can be laid

and coat your lay them on on tin sheets

place
if

by

14 inches
in

in

size),

then
;

the

chocolates

cool

place

in

cold

weather
till

you can
over them
that
is

set

them near an
hard
;

open

window
is

they are cold and

if

the goods have gray

streaks
to

or gray

bottoms the chocolate

with
or
to

warm

you are covering them

cold

the
fast

weather

not
such

enough

dry

them

enough,
in

in

a case you

can place your

goods

refrigerator

are dry take

that is well iced, and when they them out and pack them in boxes. If
to

they are
after

left

remain
they

in the refrigerator
will

to

long
the

they

are

dry

sweat

and

spoil

gloss

on the goods.
to cover Chocolate

How

Goods with Streaks

over Top

Goods with an
in

oval or
:

flat

top

can

be

covered

the

following

the

chocolate

way Drop one of the drops in and pull the chocolate up over the

NOTES ON CANDY.
top
fork

21

of

the

drops with a

fork,

and

then

run

the

under the bottom of the drop, then shake the fork and strike bottom on the marble so as to run the chocolate smooth on top, now hold the fork
in

the

right

hand and
the fork

slide the

drops
first

off

fon the
of the

wax paper) of
left

with the

finger

hand, bringing

the. finger

up over

the

top of

the drop, leaving a streak on the goods.

Round Chocolates with

Round goods can be coated
rolling the

Streaks.

with

the
to

hand by
cover
it,

drop
the

in

the chocolate so as

then
dle

pick
finger,
it

drops up with the thumb and

balance

mid-

it on the middle finger, same time so as to get it smooth and drop it on wax paper and bring the finger up over the drop so as to leave one streak. After practicing this way of dropping the drop, you can make time and can have your goods smooth with only one mark on the goods, which will be the

and

shaking

at the

streak,

if

the weather

is

very cold

you
all

will

have to
so

keep

the

marble

little

warm

over

the

chocolate will not

chill

to

soon to work smooth.

Chocolates with Curl on Top.

Round goods
coated
in
fine

with a curl or ring on

following
sugar to

top

can

be

the

way

First

add a

little

more
it

lozenge
it

the

chocolate to

stiffen

work the chocolate well so as to get the sugar well worked through, now coat your drop with the hand and run the
or

make

stand

up

better,

22
finger

NOTES ON CANDY.
around
the

top

of the

drop leaving a

curl

or ring

coming up

to a point.

How

to

keep Chocolate Goods during

goods ought
to be

Warm Weather.
kept in
a

All chocolate

cool

dry place during

tor or
ice

warm

weather, not in a

refrigera-

goods, as

that would be to cold for the would sweat when they would be brought into the store for sale, and to keep them in a moist place they will get moldy. A cool dry
vault, as

they

cellar

is

the

proper

place

to

keep

all

chocolate

goods during warm weather. The best way is to have very few chocolate goods on hand during

warm
plan

weather.

By making
in

small

quantities

on the
goods,

described

small

batches

of

cream

your

goods

will

give

the best satisfaction.

for Chocolate

Farina Boiler

Work.
for

The
late

farina

boiler

is

found

very serviceable

chocolate work to

keep a

supply of melted

chocolarge
farina
part-

on

hand, especially where you are using

in

quantities
boiler
ly
fill

a day. out

Have
vvith

a 3 or 4
tin

gallon

made

of heavy

block

and then
then

the bottom

pan

water,

break up

some

coating and fill the top pan with and set in the water, and set on a fire to melt, and when melted you can dip the chocolate out on the marble as you want to use it, you will find this a good way of working in the summer time when you do not want to heat up
chocolate
the coating

the

marble.

NOTES ON CANDY.
List of Chocolate Goods for Retail Store.

23

The
retail

following
stock,
as

list

of goods

will

make a

nice

some of the

flavors

can be used in

two grades of goods.

Chocolate covered French Cherries (plain). " " Grenoble half Walnuts (plain).
**

"

Almond Nougateens.
Apricot
Vanilla
Vanilla
Jellies.

"

" " "

"
" "
,*

"
*'

Vanilla

Orange
Orange

" "
"

"

"

Drops with Walnuts on top. Almond Paste Drops with split Almond on
Cocoanut Cream Drops. Cocoanut Cream Drops with grated

Cream Cream Cream Cream Cream

Drops.

Drops with Walnuts on top. Drops with Pecan on top.

Drops.

top.

"
" "

"

Lemon Rind.

"

Raspberry Cream Drops flavored with

Raspberry Jam.
Strawberry Cream Drops flavored with

'*

"

Strawberry JamSt.

Nicholas (long).

"

" "

St.

Nicholas (cresent shape).

"
"

French Nougat.

"
" "
" "

Cream Nougat.
Caramels.

"

"

Genesee Squares.

"
"

Jim Crows.
Praline Chocolates.

"

"

Marshmallows.

Chocolate Wafers

large and small.

Frosted Opera Wafers.

24

NOTES ON CANDY.
Notes on Chocolates.

Do
with
or

not cover cream

chocolate,
will

cherries

or

cream
the

walnuts
cherries

as

the

cream
get

around
hard,

walnut
rich

soon

very

cover

them
be

plain.

Caramels covered with chocolate

should

and very soft, a thin piece of caramel rolled round like a lead pencil, and about 2^ inches long, and covered with chocolate makes a nice piece to lay on top of a box of mixtures. For St. Nicholas, make a chocolate cream the same as for Genesees or Italian Creams as described the cream in starch in hints on cream, and run long and crescent shape. Jim Crows are made by mixing chopped roasted almonds and sweet chocolate together, and add more sugar to stiffen the paste and roll out in little sticks about i^ inches long, and lay on wax paper and cool off the same as Praline chocolates are made by cream chocolate. grinding roasted almonds to a smooth paste and mixing with sweet chocolate and fine sugar, and rolled in balls and covered in chocolate coating, y^ and y^ pound boxes of chocolate wafers put up in neat boxes and tied with ribbon makes a very saleable package. Also and }i boxes of covered caramels is a good package for rapid selling. All chocolate goods ought to be covered fresh as often as possible, as chocolate will become a little dull during changeable weather. You can keep almond nougateens, roasted almonds, marshmellows, and French nougat and all hard goods in tin cans and
extra

NOTES ON CANDY.
cover a

2$
to

few of
this

them, in
fresh

them fresh as you want way you can always have a

of

use

bright

looking stock

goods.

Roasted or Burnt Nuts.

Jordan
roasted a line

almonds,
of
in

burnt

almonds,
is

burnt
in

peanuts, are

candies
the

which
or
fit

found
yet

every confectionery
find

United
out
like

States, for

we
use,

very

few

that

are

nice

any

mostly they are hard, dried

or sticky, especially
in

rock, faded

warm
in in

weather.
color
large

Now
dry,
If

they

should

all

be

crisp,

bright

and
lumps.

not
the

loaded

down

with

sugar
is

following

direction
will

followed carefully
for

we can have
in

goods that
have a
(like

keep
be

long

time even
saleable.

bad
First

weather, and
^/lee^

will

eatable

and
in

iron

roaster

made

a cylinder shape

one joint of a stove pipe)

12

inches

in

dia-

meter, close
holes

both ends with sheet iron, having small

in

punched
escape,

the

ends to leave

the

smoke
iron

leave

door

in the side

steam and and run an

for

rod

^
it

inch thick
place
;

through

the

cylinder

bearing, and
to
it

a crank

on one end of the rod

frame
to
rest

turn

with

have a sheet iron

on,

make

the

frame with sides and ends, leaving

the

the

almonds

and bottom open. Now put 5 in the roaster and set it on furnace and turn the roaster till the nuts roasted, then remove from the fire and
top
turn
3

pounds of candy

are slightly

continue to

the

roaster

for

a few

minutes, as the almonds

26
will

NOTES ON CANDY.
have heat enough
in
to
finish

roasting them, turn

and cover them to keep them warm now have lo pounds of sugar cooked to a good syrup and colored a deep red, then take a copper pan and put one pint dipper full of the syrup in the pan and cook to a good crack now add vanilla flavor and 2 ounces of plain chocolate (which you have shaved fine) and stir through the sugar quickly, then throw the almonds in and stir
a
sieve
; ;

them out

rapidly
the

till

the

sugar
fire

is

slightly
set
it

turned, then

take

pan from the

and

on the top of an
continue
to

open barrel

in a sloping

shape and

run

your paddle under the almonds, and throw

them up

let them fall back to the bottom of the pan till they are turned enough to seperate. Avoid stiring as much as possible, as too much stiring makes the almonds sugary and gray.

on the side of the pan and

Now when

they

have

fully

turned,

throw them
fire

out

into a sieve, then place the pan on the

and add

more syrup, (do not add too much syrup at each cook, as the almonds will stick together) and cook the same way, and add the almonds on the fire the same way, not forgetting to add 2 ounces of chocolate

each cook) each

off of

if

at

cook, there

you have not used too much syrup will not be any loose sugar
but will

come

the almonds,

be

crisp

and

bright color).

When

enough to suit add enough thick melted gum arabic to coat your batch of almonds, and warm your gum up over the set the pan on the fire, then add the almonds and

you have got the almonds large you, take a clean copper pan and

NOTES ON CANDY.

2/

fire one minute, istiring rapidly, then throw them out on the marble, and when they are cold they should be quite dry if your gum was thick enough, which

thin gum will wash and leave the almonds After they are thoroughly dry, put them in dull. tin cans or buckets and keep them till you want to In the summer time you can use a little use them. shellac after the gum is dry so as to keep them much better. In cold weather half gum and half glucose made hot makes a good coating.
is

one of the main

points, as

them and soak

into the sugar

recommend
a
it

the

sheet

iron

roaster,

as

you can

get

good, regular roast

think

an improvement over the old

ing in sugar.

and I way of roastgood Jordan roasted almonds ought

the

on

almonds,

i^ pounds of sugar to pound of almonds make a good almond. Burnt almonds can be heavier, say i pound of Valencia almonds to 2 pounds of sugar.
not to be very heavy coated,
I

Burnt Peanuts

may be worked
them
in

different,

especially during

dry, cool

weather, by taking

throw in

5 pounds of peanuts and roast the roaster to a light brown color, then a sieve and rub the thin shell or skin off

of the nut, then place 3 pounds of sugar and one pint of water in a copper pan and cook to a crack,

then remove

into the sugar

the fire and throw the peanuts and stir rapidly till the sugar turns, then place the pan on the fire and stir the peanuts

from

28
till

NOTES ON CANDY.
the

sugar

melts

sufficient

to

make

the

peanuts

glossy, then turn

out to cool

off,

buckets with
use them.

lid

them out on the marble and spread then sepatate a little and put in tin on and keep them till you wish to

Cocoanut Candies.

Under
as

the head

of cocoannt

candies
to

we

will

be
the

obliged to bring our remarks

down

a few

points,
in

cocoanut
First,

covers

such

an

extensive

scope

candy
to

business.

we would

like to call confectioners attention

desiccated

cocoanut, as there
it,

seems
for

to

be

some
reason

prejudices against the use of

and

that

I think it proper I to give you my views on it. would say I can recommend the use of it in the candy business, first, because it is so handy for ready use, and if you have a good quality which is made from good selected nuts which simply has the moiststill remains spungy and same opinion after you become accustomed to using it, but if you have cocoauut that has been baked till it is as dry as a chip and has all kind of cocoanuts mixed together, you will soon become dissatisfied with the use of it. Then you will find it is as cheap as opening fresh cocoanuts, owing to the losses in spoiled cocoanuts. I recommend the use of it for all purposes, and the only difference you will find between it and the

ure evaporated from

sweet, you will

it,

and

be

of

the

fresh,

is,

it

has lost

its

moisture, but,

it

being of a

NOTES ON CANDY

29

oiley or buttery nature it retains its flavor, and by adding it to a batch of sugar before the batch is cooked too high, it will become moist and will cook up like fresh cocoanut, or if you want to add some to a cream batch, and you want moist cocoanut you can simply put the cocoanut into a pan and dip your hand in water and work through the cocoanut till you have it slightly dampened, then let it
sit

few

minutes,

and

it

will

enough
it

for

proper use, and

candies,

for

high cooked
cocoanut.
I

become just moist when you want to use it will work better than
desiccated

fresh

Now
as

cannot recommend
is

all

cocoanut,

there

great

deal of adulterated cocoanut

on

the
will

market,
spoil

full

of starch and other substance which

it

most any thing you put

in.

Soft

Cocoanut Candies.

The
soft

following

formula will
:

work

satisfactory

for

cocoanut goods

Place

8 pounds of sugar in a

copper pan and add

gallon of water and 12 pounds of glucose, and place pan on the fire and let come to a boil, and when the sugar is thoroughly dissolved add 10 pounds of No. i desiccated cocoanut and cook all to a soft ball (stiring all the time), then add flavor of lemon or vanilla and re-

move
partly

the

pan
it

from
can

the

fire,

and when the batch

for
soft

is

cool

he

used

cocoanut

or

cocoanut steeples or cocoanut balls for dipping in cream, or by cooking the same batch a little higher

30
it

NOTES ON CANDY.

can be used for Jap cocoaniit by spreading out inch thick, on the marble, and roll out in a sheet and when cold cut in squares, and roll in granulated

it is ready for use. For soft molasses cocoaone gallon of molasses and 5 pounds of glucose, and add 6 pounds of desiccated cocoanut and cook to a soft ball. For maple cocoanut cook

sugar
nut,

when

take

and spread out thin or you can make molasses Jap or cocoanut strip out of it by working in the same as the above batch.
the same

batch a

little

higher

on the marble and cut

in 5 cent pieces,

High Cooked Cocoanut.

High cooked
cocoanut,
take
8

cocoanut

candies

such

as

roasted

pounds of white sugar and place it in a copper pan, and add 4 pounds of glucose and 3 pints of water, and cook to 310 degrees, then remove from fire and add 8 pounds of long shreded cocoanut and a little oil of lemon, and
scrape
2

out on marble and shape up in a batch about

thick

inches

and cut

in

}^

pound

bars.

Butter Cocoanut.
Butter cocoanut can be

of sugar in
glucose
ter

a copper pan,

and cook to and 3 pounds of shreded cocoanut and spread out on marble in a thin sheet, and cut in small squares with a horehound cutter, and when cold it
is

placing 6 pounds and add 3 pounds of 310, and add i pound of but-

made by

ready for

use.

NOTES ON CANDY.
Soft Candies.

In soft candies our remarks will be brought down to one particular point, that is to avoid getting soft

goods
neither

little

beyond
crisp,

the

soft

point,

when

it

is

soft

nor

but tough and

this

anything but

good,

necessary

by using care in thing to do

one point

to

get

the most is good saleable goods.

best

For caramels and soft cocoanut goods, etc., it is to set your batch off the fire till you have thoroughly tried the batch by spreading a little of the candy on a cold marble, and let it get cold, so you can know just where you are, and for soft
molasses candies,
molasses walnut

such as

soft

yellow
use

jack

or

soft

candy,
or

always

thermometer
think
the

and cook
this
is

to

261

262

degrees.

You may
if
it

very soft for pulling,

till it

but

you
will

pull

batch

is

thoroughly
just

cold,
for

be
those

light,

spongy and

soft,

nice

good

eating.

may
want

prefer
soft

crisp

molasses
it

candies,

but

Some who

goods,

will

goods.
to

One more
to

point

not do to give them tough to use enough glucose is

stir

enable you

thoroughly

your batches and

stand a low cook without

turning,

and enough

glu-

cose to allow you to add plenty of nuts in nut batches, and at the same time you can use more cream or butter to richen the batch which the glu-

cose has reduced

take
caramels.

in

richness,

for

example

we

will

32

NOTES ON CANDY.
Caramels.

Take 12 pounds of sugar and 8 pounds of gluand 12 quarts of rich cream, pound of butter. Place the sugar and glucose in a copper pan, and one quart of cream, and cook till the batch gets a little thick, then add 2 quarts more of cream and cook till it thickens, and continue in this way till you have added all the cream, then add the butter and continue cooking and stiring till you have the batch to the stiffness you wish it, which you can find out by removing your batch from the fire and spread a little very thin on a cold marble with a knife, and when thoroughly cold try it, and if hard enough to suit you, then pour the batch on marble between ^ inch iron rods and when quite cold cut it and wrap in wax paper, or if you wish to use them unwrapped you can use 4 ounces of parafifine to a 20 pound batch which will dry them off a little so you can handle them better. For greasing the marble for caramels and tafcose

fies

it

is

best

to

use

cocoa butter,

as

it

will

not

taste

on the goods.

Hard Candy.
Hard, or clear candy comes into the general stock the candy business more than any other line of goods, and for this reason we may watch it a litin
tle

closer.

ing

to

obtain,

There are two points we are always trythat is to have our goods dry and

NOTES ON CANDY.
brightness
the
right
to
in

33
is

color,

our great
the

difficulty

to

get

cook and
use

amount of cream

tartar or

glucose
First

so

we
the

find

that

goods and with too much cream tartar they will darken in color when you get an extra high cook on, and we find the same trouble with using glucose, and yet I find by using a very small quansticky
tity

keep

as to have the above effect. by using enough cream tartar to from turning they will become

of

glucose

it

will

not

color

the

high
will

cook
remain
too

batch as
a
little

much
here
is

as

cream

tartar will,

and

dryer.

One more important

to

point

we might

mention

be careful about

throwing

much
spoil

water
the

into

a
if

candy
with.

batch of sugar which alone will you have your batch drowned

the fire comes next. A slow simmer or stew a batch and spoil it before you have it cooked, and again a very quick fire and small allowance of water will turn out your
to
start
fire

Then

will

batch

too

dry or a

little

large quantity of glucose or

find

we need care
In
the

all

unless you have a cream tartar in it. So we around to have our work

grainy

satisfactory.

following course

directions
to

will in

try

to

give

you the

right

follow

clear

candies.

Lime Drops.
I

choose lime drops for an

get
1

example,
color

as

there

is

more trouble to any other drop.

just

a
find

good
that

on
so.

them

than be

the

following

will

right

if

you do everything

just

34

NOTES ON CANDY.

Take 20 pounds of Mold A sugar and place it in and add ^ pound of glucose, then add enough water to dissolve the sugar so your
a clean copper pan

thermometer

will

register

230

degrees.

When

the

good fire and cook to Now pour out on the marble slab and 336 degrees. add a little blue color, and when it has cooled a little add 4^ ounces of powdered citric acid or 4 ounces of tartaric acid, then add i ounce of good oil of lime and keep turning the batch up while it warm so as to get the ingredients well mixed is Do not work it after it gets while the batch is hot. clearness and makes it cold as that spoils the Now run through the machine while quite streaky. warm so as to keep them clear and bright, you will
batch begins to boil have a
find a high

cook makes the batch a

is

little

yellow, but

the blue color put in the yellow batch

green (as

it

the

same

as

makes a good mixing blue and yellow

using

color to get a

green).
it

By
works

green
dull

color
color.

in

high cook batch

makes a muddy
best.

So

you
I

will find the blue

it

In

warm weather
drops
color.

find

is

necessary to cook to 341 or 342 degrees.

will

The above form

and

be

just right for all clear

clear stick candy, excepting the acid

and

Crisp Candies.
Crisp candies are a
styles,

very

desirable

candy

in

all

and we cannot pass over it without In order on having it very crisp and glossy.
obtain
this

insisting
to

special

feature

it

will

be

necessary

to

NOTES ON CANDY
have your cook
will place just

35

such

as

right, no more or no less. We Opera Chips, Opera Curls, Shaven

Twist,

Jack
this

Straws,

Butter

Cups,

Crimps,

etc.,

under

head.

First

we want a dry

and high

cooked batch and yet not too dry to spin nicely. The main point is to get your cook high enough to be glossy, and next, to be able to work it hot and quick, and here I must insist on your wearing
gloves.

The use
I

of Gloves.

imagine

smile

when

we could batch, we
and the

can see some of the older workmen recommend the use of gloves, but if watch these same workmen handle a hot
I I

would
next

find

that

they
it

have cooled

their

batch off so they can handle

thing

with the bare hands,

do they will cook their it when it is partly cool. Now provide yourself with a good pair of buckskin gloves and wear them till you become accustomed to using them, then you can work a hot batch while it is hot, and take a hold of it quickly and work rapidly which is the only way to
they

batch lower

so

they can work

get

nice crisp

goods such

as

Opera Chips.

Opera chips
goods,

They ^ pound

which are very popular and show^y and thin and light in weight. are made by taking lo pounds of sugar and
being
glossy

of glucose and

water enough to

dissolve

36
the sugar and

NOTES ON CANDY.
cook
the
to 335
fire

degrees,
2

and

just

before

removing

from

add

ounces of

glucose

and pour on marble, and as soon as it is cool enough to hold together pull it (with gloves) on add flavor, and when well the hook rapidly and pulled, twist the air out and shape it out in a very batch on a warm table, and start at one end flat
of
it

to

spin

or

stretch

it

out in a
as

very thin
thin as

strip

like a ribbon,

one inch wide and

have
all

paper,
5

and
use

after

you

spun
tin

out,

cut
till

in

sticks

inches
it.

long

and put
it

in

cans

you wish to

rapidly you will and so light in weight that one pound will fill a 5 pound box when cut. By stretching all crisp candies in the above way you will be able to work them better than if you would try to spin them, and with practice you can work extra high cooks by wearing gloves and workThe 2 ounces of glucose you add just ing rapidly.
pulling or

By

stretching

be

able to get

very

thin

before

pouring
the

on marble
batch
spin

will

have
stretch

the

eff"ect

of

making
smoother.

or

better

and

Jellies.
i

will
all

give

a few sly hints

little

on

jellies,

as

think

and they make Apple, a very nice confection when properly made. quince and apricot are the most generaly used in First we want to avoid getting the candy business. First take good greenings or a hard tough jelly.

we

need a

light

on them,

NOTES ON CANDY.
pippin
apples,

37

or

wliite bell-flower apples,

fine

and
clean
the

cut

your apples up

copper

pan and
boil
as

add
they

and wash and place them in a enough water to cover

(avoid cooktoo

apples, then

till

they are soft

ing

them

too long

become
the

dry

and
the

mushy),
apples,

then

strain

or

press

juice

from

now

take

pounds of sugar and

pound

cook to a good jelly, stirring all cooking to high as the jelly will become tough and runny if you cook it a little too Try a much, and will not crystallize very good. in cold water and when it is cooked enough little form a short jelly it is done; then remove to from fire and color and flavor, lemon, orange, rose or vanilla, and run in impressions in starch have you starch well dried, as damp starch will stick to the jellies and if your cook is too low the
of glucose
the
time,

and

avoid

jellies will

You can cook jellies by tacking the thermometer on a paddle and then you can stir your batch and use your themoneter at the same time, 240 is a good cook for a nice rich juice, but if your juice is thin you will be oblige to cook a little higher, which you can soon tell after you have made one or two cooks or batches. Avoid leaving any of your juice remain over night unworked up as it is not so good after
take up the starch.

with

a thermometer

standing
starch

so

long.

After
take

your

jellies

have laid
brush

in

over

night

them

out

and

the

starch

off well and place a few at a time in a round bottom pan and dip your hands in thin syrup

38

NOTES ON CANDY.

and run though the jellies till they are a little sticky then throw them in granulated sugar and sieve them out and lay on trays to dry, set them with tops up, it is best to leave them lay on trays till the next morning if the weather is dry; then set them in
crystal

pans and cook a high

crystal,

say

36^ on
hour to

syrup
cool

gauge and
off

let

the (Crystal stand

one
jellies

little,

then

put

it

on the
as

and
the

set

them warm,
ing

in

a drying room, so
after

to

keep the
in

crystal

and

they

have remained

dry-

room 4 or 5 hours, or till you see they have got a good crystal, then drain off the syrup and when they are partly dry knock them out and lay them on trays to dry, when they are ready for
boxing.

You can
with
apple juice

make

very

nice

jelly

for

covering

chocolate

by adding strawberry jam to the and cook a little lower as you will not

have to crystallize them.

duince

Jellies.

You

will

find the

juice of quinces to so

be

little

stronger

than

apple juice

you

will

have to use

more sugar, say one gallon of quince juice and 9 pounds of sugar and i pound of glucose, and work the same as apple. Quince is mostly liked covered
with chocolate,
it

is

also
it.

very

nice

with

little

cocoanut cooked with

NOTES ON CANDY.
Apricot
Apricot
pulp and
jellies
is

39

Jellies.

is

mostly
in

made

from

the
:

canned
10

made

the

following

way

Take

pound of apricot pulp and rub it through a sieve into a clean copper pan and add 10 pounds of sugar and cook over a slow fire, stirring it all the time, and do not let it come to a boil, continue it in this way till it gets to simmer quite short when you drop it off the paddle, then remove from the fire and run in dry starch and dust over the top of the drops with the starch, and leave them
in a

dry

place

till

there

is

fine

crust

forms on
they

the

outside

of the

drops or
night

jellies,

then

may
to
in

be crystallized
35

over

in a

crystal

on syrup gauge, or they can cream and then crystallized or covered

cooked be dipped

in chocolate.

Basin Work.
Basin work at the present day has become
difficult

very
as

task,

especially

in

very

fine

work, such

Jordan sugar coated almonds with a very thin coat. Extra thin coats require extra care so as to get them smooth and yet keep from spotting, and
fine

only those ones

who have continual practice are who can overcome these difficulties.
Smooth Almonds.

the

only

Take 10 pounds picked Jordan almonds and brush the dust ofT well and place in the basin and add a little melted gum, and add a little flavor and

40

NOTES ON CANDY.

work them till they are dry, then add a little more gum and work till dry then place the almonds, in the dry room on trays till they are quite dry, then place them in the basin, having heat on basin and have 8 pounds of sugar cooked to a syrup of 38 degrees on syrup guage or so it will form a good thread by trying it between the thumb and
fingei,
if

this

syrup

is

too
the
clear

thick
first

it

will

make your

almonds too rough

thin
it

for

coat,

will

make too
soon

coat

and if too and will not

cause
the

sugar

or

turn

enough,

and

will

almonds to spot. You will be able to notice this After you two batches. after you make one or have your syrup cooked keep it quite warm and add a small quantity at first (so as not to wash

and when that has add the syrup as fast as it sugars, not allowing your aim nds to work too long, After you have a good or it will wear the points. the dry coat or well covered up, place them in room, and later in the day get one more light coat on with a trifle thinner syrup (with flavor) which ought to leave your almonds quite smooth. Now dry them off again in the dry room and then cool them off and place them in the basin again and have a little thinner syrup cold (if you wish to color add color) and add to the almonds, working them cold, and when you have a very thin coat on take them out and cover them up in trays
the
off

gum

the

almonds),

sugared,

continue

to

for

or

hours,

then

have

your

basin

cleaned

NOTES ON CANDY.
and waxed
lightly

with paraffine and beeswax by sprinkling on the pan, and and wax heating when the wax is quite cold put the almonds in and work them till they have a fine gloss, adding a little powdered soapstone while they are working. If the wax is not cold the almonds will take up too much wax and will not glaze good.
the

Clear Basin Goods.

Clear goods are
sugar and
in

made by

placing

20

pounds

of

teaspoonful

of cream tartar and water

good crack, and and when cold enough to handle flavor and pull the batch partly on the hook, then run through drop machine (small round drop machine) and place in basin and have a little heat on the pan and add a little glucose (which you have thinned a little, not too thin, as it won't hold) and add enough pulverized sugar to dry the glucose, then add more glucose and more sugar till they are large enough, then remove from basin and wax the basin the same as for smooth almonds and then place the drops in the basin and add powdered soapstone and work till they are glossy. Don't have your drops too dry and sugary when you stop adding the glucose, as they will not take the wax so
a

copper pan and cook to a

marble,

pour on

well.

42

NOTES ON CANDY.

Cream Basin Work.

Cream almonds, filberts and black American walnuts come under the above head, and we will choose Take 5 pounds of cream almonds for a subject.
almonds, roast
in

lightly,

then

place

pounds of sugar
to

copper pan and add water, and cook

242

degrees, then

throw the almonds into the sugar and turn rapidly, and when they have turned remove from the fire and throw the almonds into a sieve and cook 2 more pounds of sugar to 250 degrees,

remove from fire and add almonds and turn rapidly, and when turned throw into a sieve and place 10 or 12 pounds of sugar in a clean pan, and ^ gallon of water, y^ teaspoonful of cream
then

cook to 246 degrees, then place the tartar, and almonds in the basin and add a little syrup slowly, and work the basin till the sugar turns (having heat on basin) then add more syrup and flavor and continue to work the basin till the sugar is well turned, and then add more syrup and flavor, and when you have syrup on take them from basin before they
get too dry, as they will turn the crystal
if

too dusty

with sugar,

and when they are cold place them in over night in a crystal crystal pans, and crystal cooked to 35 degrees on syrup guage, in the morning you can drain them off, and when they are Filberts are worked dry they are ready for use.
the

same way

omitting the

almonds, and walnuts the same, For No. i Jordan cream roasting.
as the

NOTES ON CANDY.
almonds,
coat

43

blanch

them

crystallize

almonds and dry and flavor strong with the same as above.
the
lightly

them
vanilla

and and

Pulled Cream Candies.

pulled cream candies, such as mint, cream and vanilla cream, and rose, lemon, chocolate, and orange: Take 15 pounds of sugar and 2 pounds of glucose and water enough to dissolve the sugar and cook the batch to 262 degrees, pour
plait,
it

For

on a cold greased marble, and when cool enough

handle put
it

on the hook and pull it till it is add flavor and when you have the flavor well pulled through the batch take it from the hook and pull out in bars or plait and leave lay on wax paper till it turns, which will soon take place if you have pulled it enough, and this batch ought to be quite soft if you have not cooked higher than 262 degrees. You can wrap it in wax paper to pile on the counter or put it in glass jars.
to

quite cold, then

Crystallizing.

In

the following remarks

crystallizing

we
for

will give

a few hints

on

candies

retail

confectionery.

For

bon-bons
place

or

dipped

cream

goods

and

cut

creams,

20
in

or 30 pounds of best

A
add
or

sugar or

Mold
water

A
to

sugar

a copper

pan and
the

thoroughly dissolve
start

sugar

enough enough
degrees

water to

your

batch to boiling

at 31

44
on syrup
then
gauge,
to

NOTES ON CANDY.
or

degrees on thermometer, on syrup gauge or 2245^ degrees on thermometer, then set to one side till almost cool, then place one layer of goods in crystal pans and take a 2 quart dipper and pour the crystal syrup over the goods till they are well covered with the syrup, then set the pans on a table till morning, when you can drain off the syrup and set the pans on their sides in a trough lined with tin and let them remain this way for 3 or 4 hours

220

cook

35

degrees

or

till

the

syrup

has

thoroughly
will

drained

off

and

the goods

are dry,

when they

be ready for use.

Small batches like the above can be cooked about

and it will be about cool on cream goods, such as are made out of a dry cream. For extra soft or runny cream you will have to let your crystal get a little cooler before putting it on the goods it is best to put crystal on goods a little warm
1

o'clock in

the

afternoon
to

enough by 6 o'clock

put

(those

that

will

stand

it),

as

it

takes hold

of the
;

and makes a brighter crystal and most all cream goods will stand a warm crystal if your cream is made right will it not hurt the goods if the syrup warms them enoug'h to make them soft as they will set and be all right when the syrup and goods become cold. It will not be necessary to put the goods in a dry room while crystallizing if your cook is not higher than 35 or 35^ degrees, but if your cook is 36 or 37 degrees, on syrup gauge, it is best to put the goods in a
goods
sooner
;

NOTES ON CANDY.

45

warm
or

place during cool weather, as the crystal will turn

get

grainy

when

the

syrup gets cold.

For

light

crystal

34 or 34}^ degrees, for gum drops to 35)^ degrees, and set in a moderate temperature For jellies (see apple jellies) of about 60 degrees.

cook

to

in

this

book.
put

To
it

soften

French

fruits

or

almond

paste bon-bons, cook a syrup to 32 degrees on syrup

gauge and
for

on the goods warm and let set to be soft and a light crystal formed on the goods. All crystal syrup ought to be used up for other work as much as possible, as new syrup is always best for good crystallizing, and by using a little care you can always keep your syrup used up by adding a little in most any kind of a batch, such as hard candy or cream for covering with chocolate or coltwo
days

when they ought

ored bon-bons,

etc.

Gum Work.
following we will give you a good gum and if you wish it cheaper you can add more glucose and sugar. Take 12 pounds of good gum arable (or senagol gum) and grind fine and place in a pan and add 3 gallons of water, and place on slow fire and stir till the gum is dissolved,

In

the

drop,

then strain
per pan
(or

through a fine sieve into a clean

cop-

steam jacket kettle) and add 8 pounds

i

of sugar and

pound of glucose and place on

as to

fire

and

keep the batch from burning on the bottom of the pan, and have your fire
stir

rapidly so

46
hot
boil

NOTES ON CANDY.
enough
it

to

bring the

batch

to

boil

so

as to

and continue to stir till it is thick enough to drop off the paddle like jelly, allowing the fire to become more moderate. Then place the pan in a steam bath. Make the bath by taking a copper pan and fill it half full of water and place it on a slow fire, and set the pan with the batch in on the pan of water and let it steam for 2 or remove the 3 hours to thoroughly clear up, then thick scum on top and flavor and run or drop it in impressions in extra dry starch, and when cold place in dry room for 2 or 3 days, then, if hard enough, take out and dust the starch off well and place in pans and crystal over night in a crystal cooked to 35^ degrees on syrup gauge. Leave the pans while crystallizing in a moderate place. In the morning drain the crystal syrup off of the drops and when partly dry knock out and pick them apart and leave on trays till dry, when they
clear
will

be ready for

use.

Gum

"Wafers.

A good gum wafer can be made by taking 10 pounds of gum and 8 pounds of sugar and 2 pounds of glucose and work the batch the same impressions thin wafer as gum drops, and run in in starch and sit in dry room, and when they are dry enough to handle, take them out of the dry
room and
starch

take

and

dust

pounds of the wafers out of tlie them off and place them in a

NOTES ON CANDY.
clean

4/
in

copper pan, and dip your hand

lard

good clean
the

warm
till

and run your hand through

it

wafers
or

they are quite bright, then take a clean cloth

paper and rub

through the wafers

of
the
lard,

till

it

has

ab-

sorbed the most

clean and glossy,

and leave the

be
ready
batch

wafers
use.

when they
balance

will

for

You can
the starch

leave the
till

of the

remain

in

you want to use them, when you can handle them the same way as the above.

Marshmallows.
Marshmallows are
different

made many ways, from many

but
the
I

ingredients,

find

that

after

all

there

marshmallow drops made from gum arabic (or Senogal gum), the following is a very good drop for summer or winter: Take 20 pounds of gum and grind it fine and place it in a clean pan and add 3 gallons of water and place on fire or steam pan and stir till it is melted, then add 15 pounds of glucose and mix it with the gum, then strain through a number 30 sieve into a steam marshmallow mixer and add 20 pounds of white sugar, which is a little moist, then start the beater slowly and work it till the sugar is dissolved (having a little heat on the pan) then have the whites of 8 dozen of fresh eggs beaten stiff and add them to the batch, then start your machine on full speed and beat the batch up light, being careful not to beat any more than just light, as it will fall if you
is

nothing

like

pure

48

NOTES ON CANDY.

work it till it gets quite stiff, now add 3 ounces of powdered vanilla bean and when it is mixed through Just the batch well then add i quart of glycerine.

work
batch

it

well
if

through as

it

is

liable

to

make your
marshmallow

fall

you work
it

it

too

much.
into

Now remove
in

your beater and dip the paste out

droppers and drop
starch,
ject to
in

impressions

clean,

dry

and

set

in

room where they

will not

be sub-

steam from cooking batches, not in a warm room, but a moderate room, then let them stand one day and a half or two days, and if somewhat dry you can take them out of the starch and dust them off well and throw one layer of the drops in deep
trays
in

and

cover

over

with

fine

sugar,

then

throw

one more layer of marshmallow drops and sugar, and continue in this way till you have your batch
all

in

sugar.

Now
till

cover

the

trays
let

up by
this

setting
five

one on top of
or six hours

each other and

the drops

set

way

moisten

on

the

outside

enough to catch the sugar, then take them out and be sure your starch is pack them in the boxes quite dry as the drops will catch enough starch to
;

crust

them on the bottom.

as

If

the

starch
in

is

little

moist use dry flavor,

act

the

alcohol

extract will

on the eggs and give them a bad taste and crusts too much you can use if your drop can use more less sugar, but in cold, weather you If you want to cheapen this drop add more sugar.
odor,
glucose and more eggs.

NOTES ON CANDY.
This batch can be
bath,
freezer

49
in

beaten

by
in

hand
the

steam

or

it

can be beaten up

a patent ice cream

by putting hot water

in

tub

around the

can.

Lozenges.

Lozenges
ery
business

is

which

one of the branches of the confectionis not worked on in many retail

confectionerys, but

we

will

give

it

brief outlining

Take 4 ounces and place it in an earthen or stone bowl, and add 2)^ pints of water and let stand over night, then add i^ pounds of glucose to the melted gum and mix it well, then pass it
for the benefit of those
it.

who wish

of gun

tragacanth

through
then
flavor

No.
the

30 sieve into
batch

clean copper

pan,

then add enough lozenge sugar to make a

place

stiff paste,

and color and

the

on a clean marble and add add more lozenge sugar, so as

stiff,

to

get

batch
sheet

quite

so

it

will

cut
it

well,

leaving square, and

in

sharp

edges.

Now
inch

roll

out

thin
it

about

^
up

of an

thick

then

dust
the the

with a
to

little

potato starch and

it

rub over with

hand

smooth

little,

then cut out

lozenges with a

tin

cutter

and

throw them on

trays,

which you have dusted with fine lozenge sugar, and shake the tray a little to seperate the lozenges; then place them in the dry room for i or 2 days till they are dry, then take them out and place the lozenges in a sieve and sieve them hard so as to

50
wear
use.

'NOTES ON CANDY.
the

rough edges
find

off,

and they are ready

the

for

You gum it
to

will

that

in using

glucose
will

in

the

will seperate the

gum

so you
sieve

not

have

rub

through

an

extra

fine

like

most of

manufacturers do.

The Thermometer.

The
all

subject

of the
I

thermometer
think
all

is

important to

workmen ought to There are some who are continually use them. cooking one thing such as stick candy, who can almost tell when a batch is done by looking at it. I got that Yet we often hear the remark by them
confectioners, and
;

batch a
low,

little
it

too high or

got
the

it

just

trifle

too

and
a

may be

that

same batch
be turned

will

be

shipped
it

long

distance and

will

before

has been received by the

buyer.

Now
off

if

you use
all

a thermometer you

know
take

just

where you are

the
fire

time and
right

you

can

your batch

of the

For this reason we on the dot every time. Next you thermometer. the of the use recommend
will

eter

have to become acquainted with the thermomyou are using, as thermometers varies some,
will

and you

have to find that out,

which you can

it.

very easy do by cooking a few batches with You will notice in cooking a batch of
to

cream
to
suit

240

degrees,

that

it

is

little

to

soft

you, so you will

batch,

have to go a
this

little

higher the next

ac-

and

in

way you

will

soon become

NOTES ON CANDY
quainted
with

5
it

your
for

thermometer,

is

best

to

use

one thermometer

low cooking
for

like

cream work,
as

and
extra
so
it

one other
high cooks
is

thermometer
strains
for

high cooking,
a

or

expands

thermometer

not

good
scale

low

cooking
to

use.

We
who

give
are

the following

for a

guide

those

not

acquainted with

the thermometer

The Thread, Good Thread,

Soft Ball or Catch,

228 degrees

236

240

Small Ball,

Large or Hard Ball,

Slight Snaps,

244 250
261

Good Crack, Hard Crack, High Cook,

Caramel,

271

310
330 360

Water Iced

Goods.

if

Water iced goods are a very pretty looking candy properly made, and they will keep fresh for a
In the following

long time.

we
it

will

give

correct
practice

way of
to

working them, but

takes a

little

get

them nice. Take a one quart stone bowl and place one pound
of extra fine lozenge sugar
or four
well,
in

the

bowl, then
stir

three

teaspoonfuls
if
it

of

water, then
stiff

the

sugar

and

is

quite

yet,

spoonful of water and

stir

well,

add one more teaand if the icing

52
is

NOTES ON CANDY.
thin

enough
jelly

to
it

become smooth on top when you

is

shake the bowl

about right for

it

use.

Now
on

take

an apricot

and lay

in

the

bowl

top

of

the icing allowing the one

side

of the jelly to get

iced only, then run a two prong fork under the jelly

and turn the dry side it on a clean tray and the jelly at the same time shaking lift the fork off, on top, now smooth icing run make the to as so

and

lift

it

out

of the

icing

of the jelly down, and drop

continue to ice the

jellies and other drops this way them lay in this way till the icing has become hard enough to hold the weight of the jeldrops which will take about five hours. lies and Then stir your icing again, and if not stiff enough

and

leave

add more
jelly

sugar.

Now

lay the uniced

side

of

the

in

the bowl

on the top of
leave

the icing and

dip

out with fork and turn the top side

icing down and are hard, when

with

the
till

hard
they

them
are

lay

this

way

they

ready

for

use.

You
or

can color your icing red or yellow, or You can dip long cream green color.

orange
drops

and
cutetc.,

drops cut out of almond paste with a lozenge quince jellies, ter, and almond nougateens and
(for a stock of water iced

goods).

Mold
The proper
is

Sugar.
in

sugar to use

manufacturing
I

candy
recom-

a necessary subject to look up.

would

mend Mold A
and
for

sugar

for

all

high
ice

cooked

candies,
it

soda water syrups and

cream, as

is

NOTES ON CANDY.
freer
is

53

from cane juice flavor than other sugars which

of some importance in ice cream and soda water.

In clear drops, such as lime drops, you will be able

to

cook

higher

and

yet

be

lighter

in

color

and

make dryer goods than other sugars. mold sugars the thin syrup is drained
pure, dry sugar,
sugars,
fore
it

In
off

refining

leaving a

free

from thin syrup.

dried

In centrifugal
there-

all

thin syrups are

in the sugar,

contains

which,

when

more molasses or thin cane juice, cooked up to a high cook becomes

darker than

Mold
it

sugar
give

will

at

higher

cook.
in
all

You
crisp

will find

will

better

satisfaction

candies

or

pulled goods on
as

which you want a

Curls, Jack
in crystallizing
for

high gloss, such

Butter
thin

Cups, Opera
chips,

Straws, or twist and

and

you

will find

it

will

be more
to

preferable

brilliant

crystal

and

less

liable

turn.

The

older

confec-

tioners can

remember when we had nothing but Mold sugar and we found less trouble in the business

than now.

Easter Eggs.

No doubt
like to

there are a few confectioners

who would

have a short talk with us about Easter eggs,

First we goods to get nice. up the subject of coating eggs with choco-

as they are troublesome

will take
late.

54

NOTES ON CANDY.
Chocolate Egg^s.

For dipping Easter eggs

of plain
liquor

in

chocolate take
5

pounds
sweet

chocolate

and

pounds
a
it

of

chocolate coating and cut or break the

in

chocolate
gallon
it

up

small

pieces
set

boiler

and

and place it on the fire and

in
stir

2
till

farina

is

melted,
well,

then add 8 ounces of melted paraffine and

stir

then

lift

the

pan (containing
set
it

the

chocolate) out
stir
till

of
the the

the water

and

on a table and
then
dip
the

chocolate

slightly

cools,

egg

in

chocolate and hang on the rack, have the rack

cool place and leave them hang
the eggs
in
till till

in

the chocolate

on

is

hard, then take the

thin white shellac

eggs down and dip and hang up again and leave

of coating
will

quite dry.

This style

keep

for

some time without

coating
will not
is

spotting,

but

if

your

chocolate

contains

fats

instead

of cocoa

butter

they
It

keep so well, as good chocolate

would.
too

not best to have your stock

made up
if

long a

time before you wish to use them, but

you have to
it

have
ing,

your stock

on

hand a long time

will
for

be
dip-

necessary to use plain chocolate liquor only

and work

it

as cold as possible.

Cream Easter Eggs.

For the inside egg use short dry cream that will quick, say 20 pounds of sugar and 2 pounds of glucose and water, and cook to 242 degress and pour on marble and let get cool, then turn to a cream and need well, and melt the cream in a 3 gallon

set

NOTES ON CANDY.
farina boiler

55

and

flavor,

then have a cream funnel or

hole for dropping, then drop

runner with a
in the

inch

one half of the plaster molds (have the molds well soaked in water) and drop a small yellow cream drop on each half of the egg, for yelks, now drop

mold and your assistant warm half and press them slightly, and when they are cold take them out and trim them and dip in a fresh cream made in the following way
cream
in

the other
first

half of

can turn the

half over the

Cream

for

Dipping Eggs.

Take 20 pounds of sugar and i'^ pounds of glucook to 239 d^rees and pour on a very clean marble and lea vp 'lay till quite cold, then turn to a good cream and cover up and let mellow, then knead well and place some of the cream in a farina boiler and heat up hot and flavor, then dip the eggs in the cream and hang up on the rack to dry, and when they are hard enough to handle you can take them down and trim them, and they
cose and water and
are ready for use.

Wire Hooks

for Easter

Eggs.
best
satisfac-

We
tion

find

that a wire

hook gives the

for

hanging the eggs up with.

The hook can

2

be made in the following way:

brass spring wire a little

Take

pounds of

thicker than a pin

and cut

56
in

NOTES ON CANDY.
pieces 5

inches long,

and shape
the top of

it

like a

letter

L
it

with a

little

hook

at

on the rack with.

Now

hang you can run the bottom

the
to

and hang it up on the rack, and when you take them down you can take the wire out of the egg and it will only leave a small mark on the egg. Your rack can be made by taking long wooden strips 2^/^ inches wide and i inch thick, and drive small
of the
into the side of the egg near the top
in

dip

the

egg

chocolate

or

cream

and

wire
a

nails

in

the

strips

inches

apart,

now have

wooden frame made over

and your rack
is

a table to rest the strips

on,

complete.

Decorated Eggs.

You can
lowing way.
low, etc.

decorate cream eggs in colors in the

fol-

Wet

three or four small sponges in thin

yel-

water colors, say one sponge in red and one in

Now

take one of the

eggs and strike the

egg with the sponges, and

a nice mottled egg in

in this

many

colors,

way you can get and when they

crystallize

are dry they are ready for use, or

you can

them or they

can

be

dipped

in

hot paraffine, and

when they
will

them with a cloth and they and look like marble eggs. Nice landscape scenes can be made very easy by taking thin water colors and a brush and simply sketch a scene on a cream egg, the cream being moist it will blend the colors itself, and will have
are cold rub

be quite

glossy

a very beautiful

effect.

NOTES ON CANDY.

57

How
then

to

Avoid Waste of Material and Time.

have an orderly work shop or factory,
talk

First let us

we can

about keeping

scrap so as not

to

have any waste, and be able to keep our goods fresh by working up stale goods without spoiling a batch

by getting too much scrap of the wrong kind for It is very the style of goods we want to make. necessary to work up stale goods as there are many goods that have almonds or cocoanut or chocolate if it makes the scrap valuable or butter that was simply the price of sugar we might throw the scrap away and not loose much at the present
;

price

of sugar.

Orderly

Work Shop
is

or Factory.

Cleanliness about a shop

one of the

rules

which

should

be

most

rigidly

enforced, even

though you
is

have to enforce the rule on yourself, there

cuse
for

no expans,

permitting
etc.,

piles

of scraps of candy,
tables

brushes,
bles,

to lay

around on the
boiling neither

and
in

to

leave

pans

set

and mararound on the

knives,

floor

your

way;

should pans,

dippers,
dirty,

and

sieves

be allowed to remain sticky and

;

and machines covered with grease and dust and marbles and trays should be kept very clean so your goods do not get spoiled before they leave the factory. Use plenty of wax paper to spread over trays and goods, it will not be a loss as the goods will be much nicer and brighter.
tables
5

58

NOTES ON CANDY.
ought to be kept in the best of order,
take

Every thing
as
free

workmen should
from
sight
to

pride in

keeping
it is

their

shops

rubbish

as possible,

an

unplesant

go

into a factory

and

see a

hot batch
the

of candy under

way

and

workman with rummaging

over
find

numerous pans or other tools in order to knife or some other tool which he wants to use in a hurry. Each workman should have a particular place for each tool and return it to its proper place as soon as he is done with it and in this way you can have an orderly factory.
a
palate

How
How
the
to

to

Keep Scrap
in a

in a

Proper Way.
is

keep scrap

proper way
it

the

next
in

important
pans,

thing in a factory and

can be done

following

way by having tin pans, like crystal and plenty of shelf room so you can set each
on the shelf; now take the scrap of
separate
style

pan
each
all

separately

of candy and put in

scrap

pans,

say

molasses
the

kept

in

one

pan,

scrap

same,
all

also chocolate scrap,

and all nut and all white

all

goods and

dark goods, butter goods,

cocoanut
stale

goods separately

and when there

are

any

or

sticky goods returned from the store throw

on a table and
away.

them out separate them before you put them

NOTES ON CANDY.

59

How
When you
will

to

Work up
in

Scrap.
the above
to

have your scrap

easy to

order

it

be very

add a

little

fresh

batch

that

you

are cooking without spoiling

the

color or

the taste of the goods, and you will be able to keep

your stock of scrap

to

so

make

special batches of
to

low that you something

or

will
all

not have

simply

use
that

up your scrap
batches
of that

stale

mixed up goods, and

all,

we
only

know
you
to
as

kind,

after

are

scrap

batches,

which
the

are

not
thing

worth
the

much,

and
out

have
do,

lost

main
not

you started
chocolate

you

have

saved

you intended to do, you have throwed all into a molasses batch and your material is only worth the value of molasses, which is only about 4
cents

or nuts

per

pound

when by adding chocolate

have saved
scrap
the
the price
will think that the
will

to

chocolate batch you

late also.

of choco-

Most workmen
get
in

above

plan
but

of separating
if

be

too

much
it

trouble,

they

habit of working

that
will

way
bethat

they

will

soon
to

forget

about the trouble,

to

come
way.
All

natural

them

handle

their

work
citric

scrap

that

contains

tartartic

or

acid

should be

throwed away, as the acids will not cook without burning or having a scorched acid taste.

60

NOTES ON CANDY.

How
To keep
time
the

to

Keep a Fresh Stock

fresh stock of

of Goods.
at the
is

goods and
stale

same

not have

any

losses

in

goods

one of
road to

most important features

constant
stock

in

the
is

candy
a
first

business.

A
is

of fresh goods
business.

sure

success in the
to

candy

The

thing to do
of tin
cans,

supply

your store

with

plenty

such as lo pound
buckets
with
that
;

lard buckets

and 50 pound puddy

be
got
for

lids,

which can
confectioner
fail

so
to
all

little

money
plenty
or

every

can

afford
for

have
clear

then

do not
such

to use

them
drops,

hard

goods,

as

clear

crisp

candy,

and burnt almonds. You can put a 20 or 25 pound batch of clear candy or drops in a 50 pound puddy bucket and set it under the counter, and you can fill your pans on the counter out of the bucket as you choose. On rainy
butter
cups,
crisp taffies

days
cups,

your stock will be

all

right in

the

buckets as

they will

keep fresh
kept
this

till

and some
it

styles

same with butter of crystallized cream goods

used, the
for

can be
than in

way

much

longer

time

paper boxes.

For cream goods have combinding,

for
flat

mon
made
that
134^

strong
all

paste-board boxes with muslin

size,

one

say

pound boxes,
have
large
freely

goods
boxes
of
are

cannot bare any

inches deep; use

weight

wax paper
as

and
the
as

label all

boxes of goods, so as to keep them

order.

in

best

Box
;

or can all goods

soon
set

they

cool enough
factory

do not leave goods

store in
trays

around in the

and

or pans

even though the

NOTES ON CANDY.
weather
goods, in
is

6l
is

cool,

the dust

and
is

air

effecting
for

the

some way
next

which

not

best
will

them.

Now
small
fresh,

the

important
too

feature

be to
have

make

batches in cream

goods so
large

as to

and not

to

get

stock

them on hand,

fifty different

styles of candies in

20 pound batches

would make a stock of one thousand pounds which is too much for some stores to carry and keep the
stock
fresh.

How
late

to

Make Small
make

Batches of Cream Goods.

In order to

small batches of cream or choco-

goods without waste

of material
First

it

will

require

care

and

active
sizes

work

provide

yourself

with

and ^ gallon, use agate wai-e for small sizes. Now have a batch of plain cream, say 20 pounds and take 2 or 4 pounds of this cream and warm it in the farina boiler, thin enough to run or drop in impressions in starch, then add the grated rind of 2 or more oranges and a little acid (if you wish it), then pour the cream in a cream dropper or funnel and drop some for covering with chocolate and some for dipping with cream; the chocolate goods can be covered plain and some with walnuts on top, the cream goods can be used the same way, in this way you can drop two or three styles out of this small batch. Then scrape out the cream which remains in the dropper and pan and put it in a
different

of farina boilers,

say 3 pints

62
tin
till

NOTES ON CANDY.
can,

with

lid,

so

as

to

keep the
to use

the next

time you
the

want

the

cream soft same flavor.

flavor

Now
and

proceed

same way with

vanilla

or

other flavors,
for all

such as cocoanut, almond

paste,

etc.,

cream bars and squares, Genesee cream or cream wafers, and cream work of all kinds can be worked this way, it will require a good deal of work to make a large quantity in a can have a large variety and can day, but you
Italian creams,

keep
this

your

stock

fresh.

have
all

made

15

batches

way

in

one day, and

in

did not have more

than 60 pounds of goods after they were dipped in cream and covered in chocolate. I worked this way for one year and at the end of that time, I had increased
the
as

trade
as

so
I

could
the

make my
previous

batches
year.

times

large

did

3 All

crushed
store
soft

cream goods which are

be
put
in
tin

returned from

the

can
so

cans
in

and they

will

keep

they can be

used

new

batch, without

boiling over.

With the
manufacturing
think
to
in
is

above
of

will

close

my

remarks

on the
I

candy,

each
to

branch

of which

sufficiently outlined

make

the business clear

any confectioner who has had manufacturing candy, and my

cannot help
being a benefit
I

some experience
counsel
all
is

such

as

to

experimental
take
store

workmen, and
in

think
there

we
is

should

all

a hand
for

experiments, as

much

in

the

confectioner of the

future.

NOTES ON ICE CREAM.

63

Notes on
As
there
are

Ice Cream.

many

inquiries

in

reference

to

the

manufacturing of ice cream, we will choose

special
is

few

points to talk about.

effect

One

very special point

the

of sugar.

Effect of

Sugar

in Ice

Cream.

seems to

The amount of sugar to be used in ice cream many to be of very little importance, as you Some use often hear small quantities recommended.
5

ounces to a quart of cream, while others will use 6 ounces, and 7 ounces, and eight ounces at the Now I recommend all you can use withhighest.
out

making the cream too sickening sweet, as the more sugar you use the smoother and tender your cream will be, and the body will be better with

much
water
it,

sugar than

little,

as for

example, you will notice

in water ice, 8

ounces
fast
it

of

sugar and

one

quart

of

frozen

may be smooth when you

it

first
it

freeze

if

you work

enough, but

after

stands for
if

one hour you find

has become quite rough, but

64

NOTES ON ICE CREAM.

sugar
to

you use 12 ounces of

one
16

quart

of water
will
still

you

find

it

much smoother, and

ounces

be smoother and richer and more body, but too sweet to the taste without adding acid.
can find the sugar will have the
cream.
as strawberry ice
in vanilla cream.

will

be

same

effect

So you on ice
such

In ice cream that you use sour

the cream

fruits in,

cream, you can use more sugar than

If
is

well

beaten

till is

quite

stiff

it

will taste less sweet

than

cream that

soggy and watery.

before
it

To

prove

this,

taste

your cream
ques-

is

fully frozen.

From

a strictly scientific or

especially from an
tion
is

economy

point of view this

of vast importance to those

who

are trying to

substance, such
If

improve the quality of their cream by using body as starch, arrow root, gelatine, etc.

my

theory be correct,

it

is

clear that

we may im-

prove the body and richness of cream by using more sugar than is generally used by ice cream makers.
It

must however be remembered that we

can

go to
of

the extreme and use too

much

sugar to suit some

in

our customers
imagination.

who

differ

greatly

their

taste

and

Hand Made

Ice Cream.

Hand made ice cream has some advantages over machine cream in one particular point. While freezing and working with the paddle we allow all animal heat and air to escape, and continually beat fresh air into the cream, which improves its taste and light-

NOTES ON ICE CREAM.

ness,

65
the

and here

wish to direct attention to

imis

portance of pure air in the room where ice cream

made.
badly

We

often find ice cream

cellar,

manufactured
is

in

ventilated
sour,

where

everything

musty,
at

damp and
effect

and sometimes cooking going on

the same time in the same room.

The

ice

has

the
to

of drawing
at

all

gas or bad air

ice

of the

room

where you are

the effect
is

work on

cream, and

of course

bad.

How We Do

It.

Take i8 quarts of good cream and place it in a pan or can and add 13 pounds of Mold A sugar and
stir
till

the sugar

is

all

dissolved, then

strain

into

40 quart freezer and ice

salt.

Now

up strong, using plenty of remove the lid aad place a clasp on the

rim on the top of the can with a thumb screw, then

place an iron paddle with
feet

wooden handle (about

three

long) in the can and rest the handle against the

clasp

and run the can around with

as

the paddle rapidly

and

soon as

it

freezes

cut

the

and continue; to freeze, you have the cream quite thick. Now re ice the can and beat rapidly till the cream gets too stiff to beat
the paddle

cream down with and cut down till

add one more quart of plain cream to loosen and soften up the cream and continue to beat more quart of till it gets stiff again, then add one plain cream and continue to beat till it is quite stiff, when the can ought to be full, then add flavor and draw the water off and re-ice and set away for use.
easy, then

66

NOTES ON ICE CREAM.

40 quart can of ice cream ought to be made in way in one hour and a half (i}4) without
till

the above

hurrying, by holding the two quarts of cream out

the

cream

is

near

frozen

does

not

only

have

the

effect

of loosening the cream up, but has allowed you

to use 13

which

will

pounds of sugar to 18 quarts of cream, work it up smoother, then by adding the

two quarts later it reduces the sweetness so as to In 13 pounds of sugar to 20 quarts of cream. machine ice cream you will be able to improve the

make

ice

cream the same

after
it

way, by adding
stiff,
it

some of

the

cream

is

beaten

will allow

you to

work it longer and better. You may think that 13 pounds of sugar is too much sugar for 20 quarts of plain cream, but if you have rich cream and One of our well worked it will taste all right. salesladies told me that she had some very particular customers who liked our cream better than our neighbors, because our cream was not so sweet, yet at the same time I was using 5 ounces more sugar
to

the

quart

than
Ice

our neighbor.

Cream
list

Flavors.

In
to

the

following

of flavors

you

will

be able
bill

choose from each day to make up your

of

fare.

NOTES ON ICE CREAM.

67

68
late

NOTES ON ICE CREAM

in a
fine

stream, stirring
.

the

chocolate well

all

and continue this way till you have all the syrup added to the chocolate, then stir the chocoit away in a late well till quite smooth, then set
the
time,

place and when you wish to use the paste in cream take one or two pounds of the paste and place it in a pan, and set the pan in warm water and when the paste is melted add a little cream to the paste to thin it, and then add it to the ice
cool
ice

cream.

How
run

to

Prepare Strawberries
off

for Ice

Cream.

Pick the stems

the berries

and wash them and

then
place

through a
in a

fruit

crushing

machine,

them
color

them
hour,

one
ice

cream,

color,

and

and add enough red color to a bright red, and leave set this way for when you can add the berries to the which will color the cream a light pink the berries will show up through the
stone dish

cream

like bright red

crushed berries.

Peaches
Prepare
berries,

for Ice

Cream.
as

the

peaches the same way

the

straw-

(excepting the color),

add a

little

red and

yellow color to

make

nice rich peach color.

NOTES ON TCE CREAM.

Cost of Ice Cream.

69

There
artificial

seems
ice

to

be

many
this

inquiries

for

cheap
the

or
fol-

cream,

for

reason

give

lowing
counts

figures,

for

which I copy from my book of acone month's business, and the cost of
:

material used

1040 quarts of plain cream, at 18 cents per quart, (cream stood 80 and 85 per cent cream),
15 tons of ice, at $4.00 per ton,

....

$187 20

50 bushel of salt, at 30 cents per bushel, 696 pounds of mold A sugar, at 4^ cents per pound,

60 00 15 0
. .

31 28
4 50 3 00

30 quarts of strawberries, at 15 cents per quart, " " " 10 " 30 20 pounds of chocolate, at 23 cents per pound,
4 pounds of vanilla bean,
at

.... ....

$7.00 per pound,

4 60 28 00

$333 58

The above
cream,

material

made

21 14

quarts

of

ice

and we find by the above figures that the ice cream cost a little over 15 cents per quart for material, which is very cheap for good ice cream, and shows very clearly that there is no use makthe cost, when lessen ice cream to and cost, above the at made be can cream pure can be handled with a good profit in any part of

ing

artificial

the country.

Age
One
to,
is

of Cream.

more
the

point

wish

to

call
is

your
very

attention

age of
to

cream
5

which

important,
it

cream ought

be 4 or

days old (after

is

sep-

yO
arated

NOTES ON ICE CREAM.

from
this

the

milk)

before
it

it

is

used

for

ice

cream,

age

improves

in

body richness

and

you can very easy test this point by working up part of a fresh can of cream and leave the balance stand 4 or 5 days before working it up
smoothness,
in
ice

cream.
his

We
till

have
it

one dairyman who

4 day's old, and
I

never

ships

cream
one
it is

is

know

of one creamery that has a reputation for very good

cream, and

of his

workmen
to
in

says

he

holds his
it,

cream
this
is

till

10 day's old before he ships

now
if
it

seems a
be done.

long

time

hold
a

cream,

but

kept in a good

can and
measure,
of

low temperature
to

it

can
that

One more
fair

point
it

watch

is

to see

you get
the

is

common
to
this

practice

among
swell

drivers

from one
the

can to

wagons the other and in

milk

pour cream

way

they

cream so that 18 quarts will fill a 20 quart can, and when you freeze it into ice cream you find it hard work to beat it up into double
quantity.

Cream should be

sold

in
\

dry

measure

all buyers of which is the common rule in dairies cream should have a testing glass, so as to know what grade of cream you are using, most any kind of a glass that will hold about 4 ounces would do to test with, fill your glass with cream and set in the ice box over night, and you can see how much milk your cream contains, as it will separate by morning, leaving the milk at the bottom of the glass and the cream on top.

NOTES ON ICE CREAM.

Boiled Cream.
Boiled cream
for ice

J\

cream

is

liked in
is

some
in

parts

of the country, while the

places

trade

different

other

and you would not be able to sell boiled would want plain cream only. The best way to boil cream is to have a quick fire, or steam if you can have it is better, as it is quicker to get a boil on a steam jacket pan than a pan set on a fire, but if you have to use a fire get it up to a good heat, then set your pan on the fire and pour 4 or 5 quarts of cream in the pan and let it come to a boil, then add the balance of the cream gradually so as not to check the boil too much, as you can avoid curdling the cream in this way (if you was to put 20 quarts of cream in a pan and set it on the fire and wait till it boiled it would be liable to separate and curdle if the cream was not just in good order). After you have let the cream come to a good boil, remove from the fire and set the pan in cold water and stir the cream till it cools off, then put it away in the ice chest till the next day when it will be old enough to use for freezing and will have a better body by setting over night freeze the same as any other cream be sure and stir the cream till it cools so it will have the effect of letting all animal or cook taste to evaporate, and will taste better and there will be no thick scum form on the top of the cream, which is the case when you
cream
as your trade
;

allow

it

to cool without

stirring.

72

NOTES ON ICE CREAM.

How
Water
fruits in

to

Make

"Water Ices.

ices are

always best when

such as

made from
grapes,

fresh

their season,
berries,

peaches,

cur-

rants,

cherries,

pineapples,

lemons

and

For winter use we find currant, grape and Cherry and cherry juice are the most popular. grape juice boiled in bottles and kept till 2 or 3
oranges.
years old

The

following formula
:

faction

of fruit
to

good stand bys and are handy for use. we find gives the best satisTake 6 quarts of water and add 2 quarts juice (new or bottled) and add enough sugar
are

make a syrup of 20 degrees

strength (cold)

with
in

the syrup gauge;

now
it

put
little

one pound of glucose

a pan and

warm

and then mix with the

syrup and add enough

a
little

citric acid to

make

the syrup

tart,

then color

to

suit

the fruit

you are
all

using (red or yellow or

stiff ice,

orange), and freeze

If

to

when
water

it

is

ready for use.

you wish to

use the

ice for

molding or decoration, make

richness of the sugar will

your syrup weaker as the

cause
ice,
it

to melt

much

sooner.

For orange or lemon

grated

proceed

the same

way,

only adding the

rind

and

strain before freezing.

How
Frozen
fruits

to

Make Frozen

Fruits.

water

can be made the same as the above by making a syrup the same strength with sugar, glucose, water and the juice off of your canned then add your fruit it quite stiff, fruit, and freeze and work it through the ice so as not to crush it
ice,

NOTES ON ICE CREAM.

too

73

cut in

much, peaches, apricots and pineapples can be small pieces and color peach, light pink; and
;

apricot, yellow

cherries, red

etc.

How

to

Make Frozen
I
is
it

Custards.

In frozen custards
instead of milk, as

would advise using good cream

generally used:
to a
boil,

Take 4 quarts
2

of cream and bring

sugar,

with

when cold add

as ice

6 eggs
flavor,

well beaten,

pounds of and freeze

like

same

the eggs

cream and uncooked can

those

who do not

boil

them with

the' cream.

NOTES ON SODA WATER.

75

Notes on Soda Water.

Soda Water.

We
most

do not
little

feel

like

closing

this

book without
fountains,
for the

having a

talk

about the soda water business, as

confectionerys
there

have soda water

is

and
soda

we

believe that

a bright future

water

and root

beer business in

America,
for I

and not

only in America, but Europe

told

also,

have been

by one who knows,

Extract
that soda
is

that Charles Hires'

Root

Beer

sold

very
is

extensively

in

England.

becoming more popular in that America has the lead on all other countries for good mild drinks like soda water, and the next necessary thing to do is to keep our fountain up to the advancing times soda water and everything that is used in making up the numerous drinks should be the purest the market affords as good soda water is not a bad thing for health or taste, and we should spare no pains in obtaining the best of fruits and juices and every thing our business requires to make good soda water
water

And

Europe.

And we know

jd

NOTES ON SOUA WATER.

to

and here we wish

able you to have

bring up a

{^^^

points

to

en-

a fresh stock of syrups daily.

We

syrups,

would advise you to use fresh fruits in season for which can be done simply by crushing the water to fruit with some sugar and adding a little
thin the

syrup
is

and continue
the fruit has not

to

stir

the

syrup
a

till

the sugar
citric

thoroughly dissolved,
if

then add
the

little

acid

made
I

syrup

tart

enough, and color and strain through a cloth, and

the

syrup
of

is

ready

for
as
it

use.

would not
has
in

advise

use
taste
it

gum

foam

always

an

unpleasant
water,

only makes a foam,

and does not put any life which is

the soda
as

flat

soap suds.

High Charged Soda Water.

It
is

best to have

your soda water charged to an

then

extra high pressure,

you can get a good foam

on a glass of soda water, and your soda water will have more life and a better taste than if you used gum foam but if you wish to use it you will find
;

the following

the best

formula you can

use.

Gum Foam.
Place
2
2

quarts

of alcohol

in
i

large

glass

jar,

then add

quarts

of water,

quart

of glycerine

then add 2 pounds of and mix well together, ground soap bark and shake well and let stand 7 days, then strain and filter, and it is ready for use; one ounce to one gallon of syrup is sufficient to

make a foam.

NOTES ON SODA WATER,

Fresh Stock of Syrups.
In

'JJ

order

to

have

fresh

stock
it

of syrups
is

daily,

where your daily

sales are

small,

best

to

work
gallon

on the
glass

following

plan

Have one
at

or

two

jars

with large
as

openings

the

top

and then

mix your syrups

5

you want

to use

them, by placing

j)ounds of sugar in a jar

flavor,

water and

such as orange,

and add a half gallon of lemon, etc., and

add enough citric acid to make it a little tart, then add the color and stir the syrup with a small

wooden paddle
will

till

the

sugar

is

dissolved,

when

it

be ready

for use.

Fruit Syrups.

For
glass

fruit

syrups

made from
7

bottled juice, take

it

jar

and place
of

half a
fruit

gallon

pounds of sugar in water and one quart

little

and add
of
the syrup
till

bottle

juice,

and a
then
is

citric acid to
stir

make

little

tart,

add color and

the syrup

the

sugar
this

dissolved,

when

it

is

ready for use.

On
down
a fresh

simple

plan

you can keep

your

stock

to

suit

your daily business,

and always have

stock.

Lemon Phosphate.

Lemon phosphate can be made by taking 5 pounds of sugar and place it in a glass jar and add half a gallon of water and stir till the sugar is all
dissolved,

then add 3 ounces

of solution

of acid of

/S

NOTES ON SODA WATER.

citric acid

phosphate and enough

quite bour,

to

make

the syrup

then add extract

of lemon or the grated

rind
it

of 6

lemons and
for use.

strain

through

a. cloth,

and

is

ready

Fruit Phosphates.
Fruit phosphates can be

made by placing
a

8 pounds

of sugar
fruit juice

in

a glass

jar

and add

half gallon

of

and one quart of water and enough citric acid to make it quite tart, then color and stir till the sugar is dissolved, and it is ready for use.

Chocolate Syrup.

pound of chocolate scribed in notes on

made by taking one (made the same as is decream in this book) and ice place it in a copper pan and add 6 pounds of sugar and half a gallon of water, and place on the well to a good boil, then stir let come fire and and when it has cooled off it is ready for use.
Chocolate
syrup

can

be

paste

After
time,
raise

this

syrup stands
butter
that

in

the

fountain

for

a short

the
to

the

chocolate
but

contains will

the

top

of the syrup,

the

syrup
for

will

be sufficiently

flavored

with

the chocolate

use.

NOTES ON SODA WATER.

79

How to Keep a How to run a large

by
to

Large Fountain Stocked.

fountain
is

without
a very
kill

loss

of stock
thing

souring of syrups, etc.,

do,

difficult

most soda

water

men

everything

with

preserving acids and cooking of syrups, etc.

Now

have run a very large fountain with cold syrups in the following way First take an empty glucose barrel,
:

set

on end, having the head out, now bore two holes

in

ij^ inches

diameter

in

the

barrel

near the

top

opposite each other,

the holes, then place
feet

now
to

put a

broom handle through

fill

a paddle in the barrel about 6

the

long and

tie
full

it

broom handle, now

or 30

the barrel half

of water

gallons

of water

and

300 pounds of sugar, then work the paddle back and forwards so as to stir the water and dissolve the sugar, and continue to work this way till
the sugar
in the
is

all

dissolved, then
if

insert
is

syrup
32
it

gauge
degrees
thicker
it

syrup and
it

the syrup
or
if

31

or

strong

is

about right,
sugar,

you want
paddle

add
ger

more
it

and work the

till

is

thoroughly dissolved (the thicker the syrup

will

the

lon-

keep without souring).

syrup
flavors

Now when
take
in

you

run out
gallon

of your

you can
place
it

one
at

of this

simple syrup and

(or
bottle

a two

gallon glass jar

the
top),

with a large
juice

opening

and citric acid and it is ready for use; in this way you can have a large stock of simple syrup on hand and you can mix flavors as fast as you need them and will be able to keep a big fountain running without making
and add your
fruit

8o

NOTES ON SODA WATER.

keep your syrup stock
will

furmer preparation, and can

down
sales,
I

to

any quantity
can
avoid

you

use

for

one day's
syrups.

and

having

loss

of sour

recommend the use of cold syrups because I believe it IS much better than cooked syrups, and I would advise the use of Mold A sugar in making
I have kept a fountain running on the above plan where there was three and four thousand

syrups.

glasses of soda water

sold

in

one day and was able

In

to

keep

it

running with

ease.

order to

have a
foun-

large stock
tain

of sweetened cream

to use in the

you can work

on the
can

above plan

by placing

the
stir

cream
till

in

a large

the

sugar

is

dissolved,

and add the sugar and when it is ready

for use.

List of Syrups.

In

the

following

we

will

give
to

list

of

syrups
stock

which you can choose from

from
Lime.
:

make up your

NOTES ON SODA WATER.

82
Ions

NOTES ON SODA WATER.

of water, then
well,

add
10

ounces

of the

solution.

Mix
is

place

in a

gallon fountain and charge

it

to 80

degrees.
to

well

have
vessel,

As the beer draws quite foamy some of the plain beer mixed
or
it

in

a separate

can

be kept
fill

in

one of the
glass
lively

syrup holders, and

third
full

in dispensing,

the
full

one-

of this and draw the glass

from

the fountain.

Root Beer by Fermentation.

of sugar
fre^li

Take one pint of the solution (Mold A is preferable),

water
(luke

(Hires'), 20

pound
of

20 gallons of pure
2

warm

is

preferable).

pints

yeast,
in

or 3 cakes of

compressed yeast.
double
the

(When made
of yeast

the

winter

time,

quantity

should

be used).

The
Dissolve
the

Way

To Do

It.

sugar

thoroughly

in

the water,
yeast.
in

then

add the Root Beer Extract and the

yeast be used,
it

(If

cake
little

should

first

be dissolved

water,
Stir

then

it

will

mix more

readily with the beer).

until

thoroughly mixed,
jugs,
it

and

bottle

in

strong
se-

bottles or

corking and tying

be placed in
escape.
It

the

corks in
so

curely,

or

may

tight kegs,
in

that

the gas

may not
bottled
ten

Set

away
ready

place

of

even temperature.
being

will

be

to

drink after
will

or
if

twelve

hours, but

open

more

effervescingly

allowed to stand three or four

NOTES ON SODA WATER.

days.
in

83
it

Before opening
cool
place
for

the bottle place

a

on
it

ice,

or

short

time,

when

will

be

sparkling and delicious.

To make the mon sugar may

beer more cheaply, molasses or com-

be used to sweeten

it.

Fruit Juices.
I

would
juices,

like to give

a brief direction on
to
tire

putting

up

and
for

yet

do not want
fruit,

you with
generally
plain

formulas

preserving
I

etc.,

as

is

done by

writers,

simply want to

make

how

up your own juices for soda water or ice cream or candy use, the following is the very best way to put up juices Grind the fruit
easy you can put
:

through a
cork

cider

mill,

then

press

the juice
press)

off

like

cider (for berries

tle,

use
the

straw in

the

then

bot-

and

tie

corks

large tin boiler like a

down well, then have a wash boiler with straight sides

up and down, a good size is 22 inches in diameter and 15 inches in height. Now put a wooden slat rack in the bottom of the boiler, then place the bottles of juice in the boiler (which will hold about 30 bottles) and fill with water near to the top of the boiler,
only leaving part of the necks of the bottles above
the water,

then place the boiler on

the

fire

and

al-

low the water to boil

has

of an hour after the water

then

come
let

to a

good

boil,

and

stand a few

minutes,

then

remove from the fire dip or draw the

bottles
to

water off Irum the bottles

and allow the

84
remain
little,

NOTES ON SODA WATER.

in

the
set

boiler

till

they

have cooled

off a

them out on a table and after the bottles have become cold enough to handle dip the tops in hot wax and then dip in cold water to now you can lay them down on cool the wax their sides in a cool place and leave till you wish Those who have steam jacket use the juice. to pans can put a wooden rack in the pan and boil the juice in bottles the same way as the above or you can have a wooden trough made with a coil of steam pipes in the bottom and a slat rack laid on top of the coil of pipes and work on the above In this way you can boil 150 at one boilplan. ing. Do not use any sugar in your juices as the
then
;

sugar

will

make
I

the juice

taste

like

preserved
as

fruit

and
juice

will
will.

not have so
prefer
all

good a
that

flavor

the

plain

the

boiling
are

process for
put

keepsal

ing juice,
icylic

as

juices
its
it.

up

with

acid
to

looses

flavor,

or

is

preserved to death

in

order

keep

WINDOW AND COUNTER.

85

The Window and Counter.

Before we close we would like to say a few words on the subject ol window dressing and counter and show case, for the factories benefit, as the factory a big sufferer from the windows, owing to the is
of spoiled goods that has been on windows and are returned to the factory to be worked up into fresh goods. Now we should have some reform on this line of action as the factory has enough to do to work up its own scrap and necessary stale goods from the counter,
large

quantity
the

show

in

but

when we

are obliged
it

to receive a large quantity

from the window

erly

is

too
is

much

to

work up prop-

and the consequence

taste.
is

spoiled batches in color

and
I

Now
a

this

is

all

wrong, but to dress the

window
would
to

very

necessary thing to do,

a few

and here
First thing

like to

make

suggestions

do

is

to

keep the quantity down to a few dishes

or trays with one layer on each dish only.

tray

nice

can be made by any box maker in the followstyle

:

ing

have a tray 9 inches long

inches

wide

86
with
sides

WINDOW AND COUNTER.

or rim ]^ inch high,

made

out of

extra

heavy paste board or wood, and then cover the tray with white paper, and cover the rim with gold leaf
paper,
tray

then
it

lay a
is

wax paper
for
;

in

the bottom
for

of the
or
size

and
or
just

ready
case
foot

use

the
the

window
above

counter
will

show
a 6

30

trays of

show case and you can pile on each tray, which will just make 60 styles of candy in one case for the window you can lay one layer of bon-bons on each tray and in this way you can make a nice show, and can change it easy and keep the main point in view, that is, not to have too large a stock on hand In dressing windows you should be to get stale. as original as possible and not have any one style longer than one day if possible, and it can be
fill

two

styles

of candy

done very easy by having your window arranged so The floor of not to take many goods to fill it. a window made in an L shape is a good plan, then you can walk into the window much better and can change it very easy, and if you only leave the goods in the window one day you can sell them the next day, and in this way you will not have
as

so

many

stale

original

and

goods on hand. One reason for being changing often is that people are alfor

ways and

looking
will

something

new

in

your window
store

never

pass the neighborhood of your

;

without stopping to look in your window

most any

person can think of some new style or plan to fix up the window on each day. I will just mention a

WINDOW AND COUNTER.

few

8/

ways that will look well. One very nice way have your window dressed all in white and have all white goods, such as white cream goods with nuts on top of each bon-bon, then cream mint plait and cream vanilla bars and crisp candies in
is

to

white, such as Jack Straws and Chips, and Crimps, and a bouquet of white flowers between the trays or
dishes,

either

artificial

or

natural
all

will

do,

and
in

the

next

day

dress

the

window

in

pink, and

pink
violet

candies only, and

the next

day everything

and continue
nut goods.

in this

way with chocolate goods and

to

And
in

it

is

good idea
;

dress

your

window

to

suit different

patriotic

days, such as Fourth of July, dress up colors and for a May Day have May
pots,

apple plants growing in

and make May apple

or extract of banana.

candy, flavor with

May

apple

Have something appropriate for each holiday, such as St. Patrick's Day have your window dressed in green
and green goods, and for fall, have fall scenes with autumn leaves and autumn fruits winter, with winter scenes and Christmas scenes, such as imitations
;

of snow,

with green

spruce, etc.

With

these simple

suggestions

we

will close.

CONTENTS.
CANDY.
PAGE. Hints on Cream (or Fondant),
Effect of Alkalines

on Sugar,

....

Cliange of the Grain of Sugar,

9 lO lO
II
1

Live Cream,

Dead Cream,
Different Alkalines for Different Purposes,

Covering Cream,

12

Dipping Cream,
Acetic Acid Cream,

12
13

Dipping Goods

in

Cream,

13

Conserve Cream,

14 14
15

Cocoanut Cream,
Chocolate Cream,

Genessee or Italian Creams,

St.

15
1

Nicholas Creams,
Paste Cream, Handle Starch Work, Handle Chocolate for Covering Goods,

Almond
Hovv^ to

16

18
19 19

How

to

Chocolate Marble,

How

to

cover Chocolate Goods with Streaks over Top,

....
....
...

20
21

Round

Chocolates with Streaks,

Chocolates with Curl on Top,

21

How

to

keep Chocolate Goods during

Warm

Weather,

22

Farina Boiler for Chocolate Work,

List of Chocolate

22 23

Goods

for Retail Store

Notes on Chocolates,
Roasted or Burnt Nuts,
Burnt Peanuts,

24
25 27

Cocoanut Candies,

28

PAGE.
Soft Cocoanut Candies,

29

High Cooked Cocoanut,

Butter Cocoanut,
Soft Candies,

30

....

30
31

Caramels,

32 32 33

Hard Candy, Lime Drops,

Crisp Candies,

34
35 35

The

use of Gloves,

Opera Chips,
Jellies,

36
Jellies,

Quince

38 39 39 39
41

Apricot Jellies,

Basin Work,

Smooth Almonds,
Clear Basin Goods,

Cream Basin Work, Pulled Cream Candies,

Crystallizing,

42

43 43
45

Gum Gum

Work,
Wafers,
.

46
47

Marshmallows,
Lozenges,

49
50
51

The Thermometer,
Water Iced Goods,

Mold

Sugar,

52 53

Easter Eggs,

Chocolate Eggs

.54
54
55 55

Cream Easter Eggs, Cream for Dipping Eggs, Wire Hooks for Easter Eggs,
Decorated Eggs,

56
57 57

How

to

Avoid Waste of Material and Time,

Orderly

How to How to How to Keep a Fresh Stock of Goods, How to Make Small Batches of Cream

Work Shop or Factory, Keep Scrap in a Proper Way, Work up Scrap,

58 59 60

Goods,

61

iCK cream:.
Effect of Sugar in Ice

Cream,

63

Hand Made Ice Cream, How We Uo It,

Cream Water Ice
Ice

64
65

Flavors,

66
67 67
67
for Ice

Flavors,

Frozen Fruit Flavors,

Frozen Custards,

How How

to Prepare
to

Chocolate

Cream,

67

Prepare Strawberries for Ice Cream,

for Ice

68
68 69

Peaches

Cream,

Cost of Ice Cream,

Age
IIow

of Cream,

69
71

Boiled Cream,
to to
to

How How

Make Water Ices, Make Frozen Fruits, Make Frozen Custards,

72
72

73

SODA W^ATER.
Soda Water,
75

High Charged Soda Water, Gum Foam,

Fresh Stock of Syrups,
Fruit Syrups,

76

-76
77
77

Lemon

Phosphate,

77

Fruit Phosphates,

78

Chocolate Syrup,

78
79 80
81

How

to

Keep

a Large Fountain Stocked,

List of Syrups,

Root Beer Syrup,

Root Beer by Fermentation,

82

The Way

to

Do

It,

82
83

Fruit Juices,

The Window and Counter,

85

CRANDALL & GODLEY,

IMPORTERS, EXPORTERS AND MANUFACTURERS OF

EVERYTHING USED BY

[\U

mmm,
And
"

''"

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Caterers.
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ALL KINDS OF

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157 iPE^^nsricxjiisr ste^eet, NEW YORK CITY.

CRANDALL & GODLEY

CALL YOUR ATTENTION TO THEIR CELEBRATED

Horizontal Freezer
Which they can prove
is

the best Ice

Cream Freezer

upon the market.

By

the peculiar construction of this freezer no salt water

it.

can get into

It

makes smoother and more uniform

cent, less

cream and with ten per

freezer.

pure stock than an upright

All sizes turn easily by hand,

much more
SIZES:
.

easily than

upright freezers.

MADE
No. No.
I,

IN
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TWO
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MANUFACTURERS OF EVERY KIND OF

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