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Confectioners' and Candy Makers' Tools and Machines TEA AND COFFEE URNS BAKERS' CONFECTIONERS AND HOTEL SUPPLIES
Confectioners' and Candy Makers' Tools and Machines TEA AND COFFEE URNS BAKERS' CONFECTIONERS AND HOTEL SUPPLIES
IMPORTERS AND DEALERS IN Prize Medal and Diploma awarded at Toronto Industrial Exhibition 1894, for General Excellence in Style and Finish of our goods. 440-442 YONGE ST.,—TORONTO, CAN. TORONTO J JOHNSTON PRINTER & STATIONER 105 CHURCH ST 1896...
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TORONTO.
TORONTO.
Manufacturers and dealers in Generators, Steel and Copper Soda Water Cylinders, Soda Founts, Tumbler Washers, Freezers, Ice Breaking Machines, Ice Cream Refrigerators, Milk Shakers, Ice Shaves, Lemon Squeezers, Ice Cream Cans, Packing Tubs, Flavoring Extracts, Golden and Crystal Flake for making Ice Cream, Ice Cream Bricks and Forms, and every article necessary for Soda Water and Ice Cream business. In presenting this selection of choice recipes for Candy Makers we have endeavored to avoid every
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THE WORKSHOP.
THE WORKSHOP.
Sugar boiling, like every other craft, requires a place to do it, fitted with tools and appliances. The requisites and requirements can be easily suited to the purse of the would-be confectioner. A work to be useful to all must cater for all, and include information which will be useful to the smaller storekeeper as well as the larger maker. To begin at the bottom, one can easily imagine a person whose only ambition is to make a little candy for the window fit for children. This could be done wi
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LIST OF SUGAR BOILING TOOLS REQUIRED FOR A START.
LIST OF SUGAR BOILING TOOLS REQUIRED FOR A START.
More slab room will be required as trade increases. We cannot go any further into the mysteries of this art successfully unless we provide ourselves with a candy machine and rolls to enable us to make drops. They are indispensable , and if we are to go on, we must have them to enable us to make drops, and every confectioner sells drops. These machines are made to suit all classes of trade, big and little. The small ones make just as nice drops as the large ones, and will turn out in the course o
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METHOD OF SUGAR BOILING.
METHOD OF SUGAR BOILING.
If the learner will study the following instructions, the author guarantees to place him in a position to boil sugar as correctly as the most experienced workman. To accomplish this, the reader should provide himself with the sugar boiler's tools named on the preceding page. While the sugar is undergoing the process of boiling, it is almost impossible for a learner to determine the exact degree which the sugar has attained without a thermometer, and even the journeyman finds it so useful that yo
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CUTTING THE GRAIN, LOWERING OR GREASING.
CUTTING THE GRAIN, LOWERING OR GREASING.
Almost all sugar, especially refined, whether loaf, crystalized or granulated, and most sugars known to the trade as pieces will, if boiled beyond the degree of ball, or 250 by the thermometer, when turned out of the pan becomes cloudy, then grainy, and ultimately a solid lump of hard opaque sugar. To prevent this candying, as it is called several agents are used, such as glucose, cream of tartar pyroligneous acid, vinegar &c., the action of which will cause the sugar to boil clear, be p
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FLAVORS AND COLORS.
FLAVORS AND COLORS.
These form almost as important a part of the trade as the sugar itself, and it should be the chief object of every workman to try and excel in these two important features; if you do not use good flavors , it is a moral certainty you cannot produce good candies . Flavors for boiled sugars should be specially prepared, those bought at an ordinary chemist shop may do very well for flavoring custards and pastry, but are of no use for boiled sugars, in fact better use no essence at all, as they are
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WRINKLES WORTH READING ON SUGAR BOILING.
WRINKLES WORTH READING ON SUGAR BOILING.
To make an acid drop to perfection, the pan must not only be clean but bright; use best white sugar, and just enough water to melt it, with a little extra cream of tartar (no glucose); boil on a sharp fire to 305; after passing through machine, well dust with icing sugar and bottle. Beginners should not try to work with less water, as the boil is more liable to grain, which can be seen by an expert and avoided. Before putting on the boil see that there is sufficient fuel on the furnace to carry
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STICKY CANDIES.
STICKY CANDIES.
Perhaps there is nothing more annoying to the trade than sticky boiled sugars. All clear goods when exposed to the atmosphere will turn damp, especially in wet weather. It is a question of degree, some slightly and some will run almost to syrup; it is impossible to obviate the former but the latter can be prevented. Great care should be used in adding the lowering, whether cream of tartar or glucose, too much of either will cause the goods to run immediately after they are turned out. Weak or in
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PLAIN TAFFY.
PLAIN TAFFY.
14 lbs. White Sugar. 2 quarts Water. ½ ounce Cream Tartar. Process. —This is an easy and capital recipe to begin with. The process is practically the same as for all other clear goods, but the ingredients being fewer there is little chance of their getting complicated. With a thermometer it is hardly possible to make a mistake, besides it will make the instruction more intelligible: should he not possess this appliance, we must ask that the instructions "How to boil sugar" should be committed to
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LEMON TAFFY.
LEMON TAFFY.
14 lbs. White Sugar. ½ ounce Cream Tartar. Saffron Coloring. 2 quarts Water. Lemon Flavoring. Process. —Proceed as directed for plain taffy. When the sugar reaches 305 degrees, add a few drops of saffron color; when it reaches 310 degrees, add a few drops of oil of lemon and pour out immediately into frames or tins; or if on pouring slab, mark out into bars or squares before it gets cold. The pouring slab should be level so that the sheet should be all the same thickness....
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BUTTER SCOTCH.
BUTTER SCOTCH.
8 lbs. White Sugar. 1 lb. Fresh Butter. Lemon Flavoring. ¼ oz. Cream of Tartar. 1 quart Water. Process. —Melt the sugar in the water by an occasional stir when the pan is on the fire, then add the cream of tartar and boil up to 300, lift the pan on to the side of the furnace and add butter in small pieces broken off by the hand; slip the pan on the fire again, adding the lemon flavoring; let it boil through so that all the butter is boiled in then pour into frames; when partly cold mark with cut
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EVERTON TAFFY.
EVERTON TAFFY.
12 lbs. White Sugar. 2 lbs. Dark Sugar. 2 lbs. Fresh Butter. ½ oz. Cream of Tartar. 2 quarts Water. Lemon Flavoring. Process. —Melt the sugar in the water, add the cream of tartar and boil the whole to the degree of 300; lift the pan on the side of the fire put in the butter in small pieces, place the pan again on the fire and let it boil through; add the lemon and give it time to mix in, then pour out contents into frame, or on pouring plate to cut up into bars. Everton taffy and butter scotch
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RASPBERRY TAFFY.
RASPBERRY TAFFY.
14 lbs. White Sugar. ½ oz. Cream of Tartar. Raspberry Flavor. 2 quarts Water. Brilliant Rose. Process. —Bring the sugar and water to a boil, add the cream of tartar, put on the lid for ten minutes, then uncover and immerse the thermometer; continue to boil to 300; tinge a bright red with liquid, brilliant rose; add raspberry essence; pour out on frame or pouring plate and mark into bars or squares of convenient size; when cold the taffy is ready for packing and sale....
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FIG TAFFY.
FIG TAFFY.
10 lbs Good Yellow Sugar. 2 lbs. Glucose. 3 lbs Figs Chopped Fine. 3 pints Water. Process. —Boil the sugar, water and glucose to a weak crack, 295; lift the pan partly off the fire, putting a piece of iron under it to prevent it burning; add the figs, gently letting the whole thoroughly boil through and mix; pour in oiled tins or on slab, and mark into squares. When adding the figs let them drop through the fingers, not in a heap....
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WALNUT TAFFY.
WALNUT TAFFY.
5 lbs. Brown Sugar. 5 lbs. Crystal Sugar. 2½ lbs. Glucose. 3 lbs. Walnuts. 2 quarts Water. Lemon Flavoring. Process. —Shell the walnuts, peel off the skin chop very fine. Boil the glucose, sugar and water as before directed to the degree of weak crack, 300. Lift the pan a little from the fire; add the prepared nuts by letting them run through the finger gently; let the whole boil through, then add a few drops of the oil of lemon; when thoroughly mixed in, pour out the boil and mark into bars bef
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PEANUT CANDY.
PEANUT CANDY.
Boil to the crack, 1 quart best New Orleans Molasses, 1 lb. glucose and 1 quart water. Prepare the meats by removing the thin reddish skin in which they are enveloped and fill a tray to about the depth of an inch. Pour over them the hot candy prepared as directed, stirring the meats till each one is covered. A little less candy should be used than will suffice to entirely cover the meats, though each separate one should be covered, the object being to use just enough of the candy to cause the me
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BARCELONA TAFFY.
BARCELONA TAFFY.
5 lbs. Brown Sugar. 5 lbs. Crystal Sugar. 3 lbs. Barcelona Nuts. 2 lbs. Glucose. 2 quarts Water. Lemon Flavoring. Prepare the nuts by chopping them fine, boil the sugar, glucose and water to the degree 300. Remove the pan a little from the fire add the nuts carefully; when thoroughly boiled through and amalgamated, add a few drops of lemon and pour out contents into frame or on pouring plate and mark into bars....
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COCOANUT TAFFY.
COCOANUT TAFFY.
6 lbs. Granulated Sugar. 2 lbs. Desiccated Cocoanut Unsweetened. 4 lbs. Brown Sugar. 2 lbs. Glucose. 3 pints Water. Lemon Flavoring. Process. —Melt the sugars in the water, bring it to the boil, add the glucose and continue to boil to the degree 300; lift the pan a little way from the fire; let the desiccated cocoanut run gently in the boil; continue to boil until the lot is well mixed through; add a few drops of oil of lemon and pour out in frames; use the lemon cautiously, too much spoils the
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COCOANUT TAFFY OR STICK JAW.
COCOANUT TAFFY OR STICK JAW.
6 lbs. Granulated Sugar. 4 lbs. Brown sugar. 3 pints Water. 2 lbs. Glucose. 4 Large Cocoanuts Sliced. Process. —Boil to crack 310 by the thermometer, the sugar, glucose and water; have the cocoanut freshly peeled and sliced ready; raise the pan two or three inches from the fire; slide in the nut, stirring gently with spatula to keep them off the bottom till well boiled through, then pour out in tins or frames. N.B.—Stir gently only the one way or you may grain the boil. This is a useful Machine
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EGGS AND BACON.
EGGS AND BACON.
10 lbs. White Sugar. 2½ lbs. Glucose. 3 pints Water. 1 lb. Nonpareils. 1 Cocoanut. Brilliant Rose Coloring. Process. —Cut a large cocoanut into slices, dry them and lay them on the pouring plate in rows about half an inch apart; sprinkle between them thickly some nonpareil of various colors (hundreds and thousands). Boil to crack the sugar, glucose and water; tinge with brilliant rose, and carefully and evenly pour the contents over the pouring plate, disturbing the nut and nonpareil as little a
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ALMOND HARDBAKE.
ALMOND HARDBAKE.
10 lbs. Good Brown Sugar. 2 lbs. Glucose. Lemon Flavoring if desired. 3 lbs. Almonds. 3 pints water. Process. —Split with a sharp knife the almonds, lay them face downwards on an oiled plate, cover the plate as closely as possible; boil the glucose, sugar and water to the crack 305; remove the pan from the fire, and pour the contents carefully and evenly over the almonds; the addition of a little lemon or almond flavoring will improve it. N.B.—See remarks re-ladle in previous recipe....
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ALMOND ROCK.
ALMOND ROCK.
10 lbs. Brown Sugar. 2 lbs. Glucose. 6 lbs. Sweet Almonds. 3 pints water. Process. —Clean your almonds by blowing out all the dust and grit, pick out the shells, dissolve the sugar water and glucose; boil the lot up to crack; pour the contents on oiled plate. Sprinkle the almond all over the boil, shake over the lot a few drops of oil of lemon; turn up the edges first, then the whole boil; mix and knead it like dough until all the almonds are well mixed in; no time must be lost in this process o
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FRENCH ALMOND ROCK.
FRENCH ALMOND ROCK.
12 lbs. White Sugar. 3 lbs. Glucose. 6 lbs. Sweet Blanched Almonds. 4 pints water. Process. —Boil the sugar, water and glucose in the usual way to the degree of weak crack, 305 by the thermometer, then ease the pan a little way off the fire, and let the almonds gently slide into the mass. Use the spatula a little just to keep the almonds from sticking to the bottom, stirring lightly only the one way, then watch the boil carefully till it turns a light golden color; lift off the pan and pour the
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RASPBERRY CANDY.
RASPBERRY CANDY.
12 lbs. White Sugar. 3 lbs. Raspberry Jam. 2 quarts water. Brilliant Rose Coloring. Process. —Melt the sugar in water, and boil to ball 250; add the raspberry jam, and stir it well in; remove the pan from the fire, add sufficient coloring to make bright raspberry; rub part of the mixture with spatula against side of pan until it changes a heavy opaque, then stir the whole mass until uniform. Pour the contents carefully on a slab, covered with greased paper; make the sheet about ½ inch thick, mar
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APRICOT CANDY.
APRICOT CANDY.
6 lbs. White Sugar. 2 lbs. Apricot Jam or Pulp. 2 pints water. Saffron Coloring. Process. —Melt the sugar in the water and boil to ball, 250, add the jam or pulp. Stir well until thoroughly mixed in, remove the pan, rub part of the contents against the side of the pan with spatula until cloudy and opaque; color with saffron a bright yellow, then stir the whole together until uniform cloudy; pour out in frames or on slab covered with oiled paper. A pinch of tartaric acid would improve the flavor,
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BROWN COCOANUT CANDY.
BROWN COCOANUT CANDY.
14 lbs. Brown Sugar. 6 large Cocoanuts Sliced. 3 pints water. Process. —Melt the sugar in the water, and boil to degree of ball, then add the sliced cocoanut, stir them in remove the pan from the fire and rub the sugar against the side of the pan until it becomes cloudy stir the whole together until the whole becomes cloudy and thick; turn out the batch into tins or on slabs; mark with a sharp knife into squares or bars. When cold break it up at marks. Prepare the cocoanuts by cutting them up in
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WHITE COCOANUT CANDY.
WHITE COCOANUT CANDY.
14 lbs. White Sugar. 6 Large Cocoanuts Peeled and Sliced. 3 pints Water. Process. —Peel off all the brown skin from the nuts with a sharp knife; wash them and cut into thin slices. Melt the sugar in the water and boil to ball 250, add the sliced nuts, keeping the boil well stirred. When thoroughly mixed, remove the pan from the fire and commence to grain with pallette knife or spatula until the whole mass turns an opaque white. Now turn out the batch into frames, or on the slab, which has been c
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CHOCOLATE COCOANUT CANDY.
CHOCOLATE COCOANUT CANDY.
10 lbs. Brown Sugar. 1 lb. Pure Block Cocoa. 4 Cocoanuts shredded. 3 pints water. Process. —When cracking the nuts, do so over a basin and save all the milk: peel all brown skin off and cut the nut into fine shreds with machine; dissolve the sugar in the pan with the water and cocoanut milk, boil up to ball, remove the pan a little off the fire, then add the nut together with the pure block cocoa, stir the whole together, grain on side of pan as before directed. Stir the whole well up and turn o
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FRUIT CANDY.
FRUIT CANDY.
7 lbs. White or Brown Sugar. 1 lb. Currants cleaned and dried. ½ lb. Sultanas. ½ lb. Sweet Almonds. 2 pints water. Saffron Coloring. Process. —Mix together the fruits, which should have been freed from grit and dust; boil the sugar and water to the degree of ball, 250; remove the pan from the fire; gently grain the boil by rubbing a little of the syrup against the side of the pan until cloudy, then slide in the fruit and stir the whole together, adding a little saffron to color a bright yellow.
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CANDIES, VARIOUS.
CANDIES, VARIOUS.
Fruits green, dried or preserved, almonds and nuts of almost every description, as well as flavors and colors of a pleasant taste and pretty hue may be used in making candies. The process is exactly the same: the ingredients can be arranged to suit the fancy of the maker and the palate of his customers. The field to select variety from seems inexhaustible, so that new goods of this class should be introduced ad. lib. No good purpose could be served by giving a procession of these simple instruct
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BARLEY SUGAR DROPS.
BARLEY SUGAR DROPS.
14 lbs. White Sugar. 3 lbs. Glucose. 4 pints water. ¼ oz. Oil Lemon. Saffron Coloring. Process. —Put the sugar and water in a pan, place it on the fire, giving it an occasional stir until the sugar is dissolved, then add the glucose, or ¼ oz. cream of tartar—either will do, but do not use both—place the cover on the pan and let it boil for ten minutes or so, (the cover is put on to steam the sides of the pan and keep it clean and free from granulation); take off the cover and put in the thermome
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PEAR DROPS.
PEAR DROPS.
14 lbs. White Sugar. 3 lbs Glucose. ¼ oz. Essence of Pear. 1 oz. Tartaric Acid. 2 quarts water. Paste, Red Color. Process. —Dissolve the sugar in the water, add the glucose, and bring the whole to the degree of crack, pour the contents on the slab, rub in a little red paste color in one corner of the boil to color light pink, turn up the edges, add the powdered acid in a little heap, pour over the acid the pear essence and thoroughly mix through the entire mass by kneading: when the batch is sti
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RASPBERRY DROPS.
RASPBERRY DROPS.
14 lbs. White Sugar. 2 quarts water. 3 lbs. Glucose. ½ oz. Essence of Raspberry. 1 oz. Tartaric. Coloring, Brilliant Rose. Process. —Melt the sugar in the water, add the glucose and boil the whole up to crack; pour out the boil on a cold slab, rub in a little of the cherry paste to color, turn up the edges, put in the powdered acid in a little heap, pour over the acid the raspberry flavoring and knead up the batch till thoroughly mixed and fit for the machine. Cut off in pieces and pass through
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ALMOND TABLETS.
ALMOND TABLETS.
14 lbs. Brown Sugar. 3 lbs Glucose. Lemon Flavoring. 2 lbs. Almonds, Chopped. 4 pints water. Process. —Boil the sugar, glucose and water, as directed, to the degree of crack; pour the boil on oiled plate, sprinkle the almond over it with a few drops of oil of lemon, knead the whole together till stiff, cut off small pieces and pass through tablet rollers....
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PINE APPLE DROPS.
PINE APPLE DROPS.
14 lbs. White Sugar. 3 lbs. Glucose. 4 pints water. 1 oz. Tartaric Acid. Saffron Coloring. ¼ oz. Essence Pine Apple. Process. —Boil the sugar, glucose and water, as before directed, to the degree of crack 310; add to the boil saffron paste after it has been poured on the slab: when on the slab put in the acid and essence of pineapple; knead the whole together; when stiff enough, cut off in pieces and pass through the pineapple roll....
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COCOANUT TABLETS.
COCOANUT TABLETS.
14 lbs. White Sugar. 3 lbs. Glucose. 1 lb. Desiccated Cocoanut. 4 pints water. Process. —Boil the sugar, water and glucose to the degree of crack; pour on slab and sprinkle the desiccated cocoanut over the boil, flavor with lemon, mix up and pass through tablet rollers....
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ACID DROPS AND TABLETS.
ACID DROPS AND TABLETS.
14 lbs. Best White Sugar. ¾ oz. Cream of Tartar. Lemon Flavoring. 4 pints water. 4 oz. Tartaric Acid. Process. —Put the sugar and water in clean bright pan and bring to the boil, add cream of tartar, place the lid on the pan and boil for ten minutes: remove the cover and put in thermometer, boiling on a sharp fire to the degree of crack: pour out at once on clean, greased slab: when cool enough, turn up at the edges and fold the boil over, then add the acid which has been finely powdered, togeth
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BROWN COUGH DROPS.
BROWN COUGH DROPS.
14 lbs. Brown Sugar. 3 lbs. Glucose. 3 oz. Acid Tartaric. ½ oz. Oil Aniseed. ¼ oz. Oil Cloves. ¼ oz. Oil Peppermint. 2 oz. Herb Horehound. 5 pints Water. Process. —First boil the herb horehound in the water ten minutes, then strain; add the liquor to the sugar and the glucose, and boil as for other drops to crack 310; pour on oiled slab; turn up the edges and fold in the boil, then put the tartaric acid in a little heap on the boil, and pour over it the aniseed, clove and peppermint, knead up th
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LIGHT COUGH DROPS.
LIGHT COUGH DROPS.
14 lbs. White Sugar. 3 lbs. Glucose. 3 oz. Acid Tartaric. ½ oz. Cough Drop Essence. ½ oz. Oil Aniseed. 4 pints Water. Process. —Boil the sugar, glucose and water as before directed to the degree of crack, 310; pour on greased slab; first turn up boil, then add powdered acid, cough drop essence and oil of aniseed; mix thoroughly until ready for machine, and pass through cough drop rollers; break up, sift, and dust with powdered sugar. N.B.—We have almost said enough about plain machine drops; the
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TAR COUGH DROPS.
TAR COUGH DROPS.
1 oz. Dried Rose Leaves boil in 1 gallon water to half a gallon, strain and mix with 10 pounds Sugar, 21 pounds Glucose and 1 oz. strained Tar, boil to the crack and finish as for other drops....
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IMITATION CHOCOLATE STICKS.
IMITATION CHOCOLATE STICKS.
8 lbs. White Sugar. 2 lbs. Glucose. Vanilla Flavoring. 3 pints Water. 1 oz. Tartaric Acid. Process. —Place the pan containing the sugar and water on the fire, stir in the glucose and bring the lot to the degree of weak crack, 300; pour on the slab, turn up the edges, fold over the boil, and add the acid and vanilla; when thoroughly mixed and stiff enough to handle, then pull over the hook until glossy white: remove it to the slab, and roll into rods about half an inch thick; when cold snip off i
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CHOCOLATE COCOANUT STICKS.
CHOCOLATE COCOANUT STICKS.
8 lbs. White Sugar. 2 lbs. Glucose. Desiccated Cocoanut. 3 pints Water. 4 oz. Pure Cocoanut. Process. —Boil the sugar, water and glucose as directed to degree of weak crack, 300; pour on oiled slab: cut off one third for pulling; add to the other two-thirds the pure cocoa and mix it in; pull the smaller piece over the hook until white and glossy; spread out the solid sugar and lay the pulled in the centre casing it round evenly then roll into sticks 1 inch thick; when cold, snip off into lengths
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ACID STICKS.
ACID STICKS.
Clear white. 10 lbs. White Sugar. 2 oz. Tartaric Acid. Lemon Flavoring. ½ oz. Cream of Tartar. 3 pints water. Process. —Put the sugar and water in a clean bright pan, add the cream of tartar and boil up sharply to a weak crack, 300; pour the batch on oiled slab; turn in the edges, fold the boil over, then put in powdered acid with a few drops of lemon; knead the whole together, working one end down to a point; draw it out the required thickness, the full length of the plate, cut it off, then do
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PEPPERMINT STICKS.
PEPPERMINT STICKS.
Dark brown with light stripes. 8 lbs. Brown Sugar. 2 lbs. Glucose. 3 pints Water. Peppermint Flavoring. Process. —Bring the sugar, glucose and water to the degree of crack in the usual way; pour the batch on the slab; work in the flavors; cut off a piece about 1½ pounds from the boil and pull it over hook until light and satiny, then roll the pulled sugar out into a long stick, cut it into six pieces of equal length and lay them on the solid boil longways and equal distances apart, then roll the
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LEMON STICKS.
LEMON STICKS.
Pulled yellow centre with yellow case. 8 lbs. White Sugar. 2 lbs Glucose. Yellow Paste Color. 3 pints Water. Lemon Essence. Process. —Boil the sugar, glucose and water to a weak crack; pour the batch on oiled slab; work in color and flavor; cut off one-third and pull over the hook until of a bright yellow satiny appearance; remove it from the hook; spread out the plain sugar and lay the pulled in the centre; case it nicely all round with solid, then commence to roll; bring one end down to requir
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ORANGE STICKS.
ORANGE STICKS.
Pulled white body with one broad red and two narrow orange stripes. 8 lbs. White Sugar. 2 lbs. Glucose. 3 pints Water. Red Coloring. Oil of Orange. Tartaric Acid. Process. —Boil the sugar, glucose and water to the weak crack, 300; pour batch on slab; cut off about one-third of the boil; divide this into two pieces; color one-part a deep red and the other a deep orange; mix in the colors quickly and stand them aside on a piece of wood in a warm place till wanted; now put the acid and flavoring in
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CINNAMON STICKS.
CINNAMON STICKS.
Clear pink body with four narrow white stripes. 6 lbs. White Sugar. 2 lbs. Glucose. Cinnamon Flavor. 3 pints water. Cherry Paste Color. Process. —Bring the sugar, glucose and water to the crack and pour out; cut off piece and pull it white: color the body light pink, add the flavor, prepare the four stripes as before directed, lay them on the clear sugar, equal distance apart, roll out in lengths and snip off when cold....
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CLOVE STICKS.
CLOVE STICKS.
Almost transparent with a tinge of red, striped with white and red stripes alternately. 8 lbs. Sugar. 2 lbs. Glucose. 3 pints water. Cherry Paste Color. Oil of Cloves. Process. —Boil the sugar, glucose and water to 300; pour on the oiled slab; cut off small portion, divide it into two, color one deep red, pull both stripes and lay them alternately on the solid sugar, form the boil into a roll, bring down one end, usually the left end, to a point; pull out in long lengths and twist; when cold sni
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RASPBERRY STICKS.
RASPBERRY STICKS.
Pulled white centre, cased with red and striped with six narrow white stripes. 8 lbs. White Sugar 2 lbs. Glucose. 3 pints water. Cherry Red Paste Color. Raspberry Essence. Process. —Boil the sugar, glucose and water to crack 300; pour the batch on plate; cut in half and color one half red, then flavor both halves with essence, (raspberry and a little tartaric acid); pull one half over the hook and cut off one third of it and lay it aside; put the other two thirds in the centre of the red solid s
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TWISTED BARLEY SUGAR STICKS.
TWISTED BARLEY SUGAR STICKS.
Hand Made. 8 lbs. White Sugar. 2 lbs. Glucose. 3 pints water. Lemon Flavoring. Saffron Color. Process. —Put the sugar and water in a clear, bright pan and bring to a boil, then add the glucose: put on the lid for five minutes, continue boiling in the usual way till it reaches crack 300; now add sufficient coloring to tinge a golden color and pour the boil carefully over the smooth slab, so that the sheet of sugar will not be more than the eighth of an inch thick. When the sheet has partly set, c
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PEPPERMINT BULL'S EYES.
PEPPERMINT BULL'S EYES.
For cornered drops cut at angles, black with white stripes. 8 lbs. Brown Sugar. 2 lbs Glucose. 3 pints water. Peppermint Flavor. Process. —The process is exactly the same as for peppermint stick, viz; boil the sugar water and glucose to weak crack, 300; pour the boil on oiled plate, flavor with peppermint and work well up; in a smaller pan have two pounds of white sugar, with the usual proportion of cream of tartar and water boiled to the same degree; pull this over the hook until white and poro
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BULL'S EYES, (Various.)
BULL'S EYES, (Various.)
The formula given for the different kinds of sugar sticks will answer for the variety of bull's eyes. The process and ingredients are precisely alike. The sticks may or may not be drawn out a little thicker, according to the size of drop required. Cream of tartar may be substituted for glucose in all recipes given for boiled goods. The sugar is not boiled quite so high for hand goods or pulled sugar as it is for machine drops; being a little lower it works better, keeps longer pliable, and is le
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ROUND BALLS.
ROUND BALLS.
8 lbs. Sugar. 2 lbs. Glucose. Color. 3 pints water. Flavor. Process. —Boil the sugar, water and glucose in the usual way to weak crack, say 300; pour the boil on the slab, color and flavor to taste; work the batch up until stiffish, then roll the boil round, getting one end down to a point as directed for sticks, pull it off in lengths of about three feet and about one inch thick; cut in pieces with " Jackson Ball Cutter " and roll round with the hand. An expert assistant is necessary for this o
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Jackson Ball Cutter.
Jackson Ball Cutter.
This Machine has two steel knives, and is regulated by a gauge, so that it will cut Balls of any size. Price, $5 00 This general recipe will apply to all balls. For details of pulling, striping, casing and variety the reader is referred to the various processes given for sticks and bulls eyes. They are all made and finished in this way. For small sizes, pull out the lengths thinner; for large sizes, thicker. To make the various striped balls nicely, requires practice and a good deal of it. No am
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ROSE BUDS.
ROSE BUDS.
8 lbs. White Sugar. 2 pounds glucose. 5 or 6 drops Otto of Roses. 3 pints water. Cherry Paste Color. Process. —Boil the sugar, glucose and water to the degree of crack 300, pour on oiled slab, cut off about one third for pulling, color the larger piece a deep red and flavor with otto of roses; pull the smaller piece over the hook till white; spread out the larger piece, lay the pulled sugar in the middle, casing carefully round, pass through small acid drop rollers. N.B.—Turn the boil on its edg
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RIPE PEARS.
RIPE PEARS.
8 lbs Sugar. 2 lbs. Glucose. 3 pints water. 1 oz. Tartaric Acid. Cherry Red. Yellow Paste Color. ¼ oz. Essence Pear. Process. —Melt the sugar in the water, add the glucose and boil to 305; pour on slab, cut the batch into three equal parts, flavor with essence of pear, together with a little acid, color one part deep red and one deep yellow, pull the third portion over the hook and lay it between the yellow and red pieces so that one side will be yellow and the other bright red; cut off into con
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BOILED SUGAR TOYS.
BOILED SUGAR TOYS.
See our stock of clear toy moulds, list of which is mailed on application. They may be had to turn out all kinds of figures, such as dogs, cats, elephants, etc. They are very popular among the children and sell well in certain districts, and show a handsome profit. The moulds are generally made in two parts; they must be well oiled; the sugar boiled as for drops. Fill the moulds full, and just before the whole mass sets, pour as much of the sugar out as will run; this will leave only a thin coat
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TO CRYSTALIZE BOILED SUGAR GOODS.
TO CRYSTALIZE BOILED SUGAR GOODS.
Several descriptions of boiled sugars are sold crystalized, which look very pretty and stand exposure to the atmosphere better. The process is very simple and may be done with little trouble. When the drops have been made and set, break them up and sift them well in a coarse sieve, now shake them over a pan which is boiling, so that they get damped by steam, and throw them in a heap of crystal sugar; mix them well up, so that the sugar adheres to the drops uniformly: now sift them out of the sug
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IMITATION INDIAN CORN.
IMITATION INDIAN CORN.
8 lbs. White Sugar. 2 lbs. Glucose. Yellow Color. 3 pints Water. Lemon Flavoring. Process. —Boil the sugar, glucose and water to weak crack, 305; pour the boil on slab, flavor with lemon and color yellow; cut this boil in two and pull one-half over the hook; roll the pulled half out in lengths about the size of a corn pod; now put the plain yellow sugar through the Tom Thumb drop rollers, loosening the screws a little, and ease the pulled sugar with sheets from the machine; if done carefully, th
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POPCORN BALLS.
POPCORN BALLS.
Roast the corn berries over a smokeless fire in a corn popper (get our price for corn poppers); keep shaking until every berry has burst; boil sufficient sugar and water to the degree of feather, 245; add to each 7 lbs. syrup, four ounces of dissolved gum arabic; wet the popped corn in this syrup, and roll them in fine pulverized sugar until coated all over, then lay them aside; when dry repeat the coating process in the same manner until they have taken up the desired thickness of sugar. Weigh
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POPCORN BRICKS.
POPCORN BRICKS.
Process. —The corn berries are prepared as for balls; boil brown sugar in the proportion of 8 lbs. sugar and two pounds molasses to ball, 250; pour the syrup over the corn and thoroughly mix them; press them immediately into oiled tins. The process should be done quickly and the seeds pressed as tightly together as possible; when cold they are ready for sale and may be cut to size with sharp knife. POP CORN HAND BALL PRESS....
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POP CORN CAKES.
POP CORN CAKES.
Process. —Prepare the corn as for balls and pack them closely into strong square tins slightly oiled with olive oil of best quality; boil to crack, sufficient brown sugar and glucose for quantity required and pour the hot syrup over the pop corns, just enough to make them adhere. When cold cut them up with a sharp knife the size. CORN POPPERS—Made Very Strong....
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JAP NUGGETS NO. 1.
JAP NUGGETS NO. 1.
2 lbs. White Sugar. 4 lbs. Glucose. 4 lbs. Desiccated Cocoanut unsweetened. Yellow Coloring. 1½ lbs. Farina. 2 pints Water. Process. —Mix the ingredients in copper pan; boil on a slow fire to stiff ball, 250, stirring all the time; add coloring to fancy; when ready, pour carefully on an oiled plate, making the sheet about half an inch thick; when cold, dust with pulverized sugar and cut up with sharp knife to size. N.B.—A few loose iron bars are useful to form a square on the pouring plate, in p
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JAP NUGGETS NO. 2.
JAP NUGGETS NO. 2.
2 lbs. White Sugar. 4 lbs. Good Brown. 5 lbs. Desiccated Cocoanut. 7 lbs. Glucose. 2½ lbs. Farina. 3 pints Water. Process. —Put the sugar, glucose and water in the pan; place it on a slow fire; stir in the cocoanut and farina and boil to stiff ball, 255, keeping it well stirred. Pour on an oiled slab, and cut up to size; when set, dust with powdered sugar. In large factories where this candy is made, machinery plays an important part. In fact the manipulation is practically all done by mechanism
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JAP NUGGETS NO. 3.
JAP NUGGETS NO. 3.
4 lbs. Good Brown Sugar. 3½ lbs. Glucose. 3 pints Water. 4 lbs. Desiccated Cocoanut Unsweetened. 2 lbs. Farina. Process. —As before, brown coloring should be used if required dark; it makes goods look richer; when the boil is cut up the nuggets should be thrown into pulverized sugar....
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VANILLA NOUGAT (Common.)
VANILLA NOUGAT (Common.)
12 lbs. White Sugar. 3 lbs. glucose. ½ oz. Essence Vanilla. 4 lbs. Sweet Almonds small. 3 pints water. Process. —Put the sugar, glucose and water in a clean pan, place it on a sharp fire and stir until dissolved; then put on the cover and let it boil for five or six minutes; now remove the lid and continue to boil to soft ball degree; now pour the contents on a damp slab (one over which water has been sprinkled); when cool take a long flat spatula and work the sugar about until it becomes white
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ICE CREAM CONFECTIONERY.
ICE CREAM CONFECTIONERY.
Boil 7 lbs. of loaf sugar with three pints of water: add a small teaspoonful of cream of tartar, allow it to boil for 10 minutes, then add one pound of fresh butter: it will then commence to froth up, and care must be taken that the pan is large enough, as the syrup will occupy twice the space than if there had been no butter added; boil this mixture to the degree of very weak crack, or 285 by the thermometer, at which point it is done; pour it on the slab, which has been of course previously gr
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RASPBERRY AND STRAWBERRY ICE CREAM CONFECTIONERY.
RASPBERRY AND STRAWBERRY ICE CREAM CONFECTIONERY.
This is made exactly as the last with the addition of a little red color before the boil is poured out, or it may be colored on the slab; add a little essence of raspberry or strawberry and a pinch of tartaric acid just before pulling the boil. Color the raspberry a little deeper than the strawberry....
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CHOCOLATE ICE CREAM.
CHOCOLATE ICE CREAM.
To make chocolate ice cream, boil the same quantities as before precisely in the same way in every particular. When the sugar has been pulled out, work well into it ½ lb. powdered chocolate; knead this well up in order that the chocolate may be well mixed with the sugar. Put in sufficient chocolate to give the boil a dark brown color, otherwise it would be too light when pulled....
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VANILLA CARAMELS.
VANILLA CARAMELS.
8 lbs. White Sugar. 2 lbs. Glucose. 1 lb. Fresh Butter. 2 Tins Condensed milk. 2 pints water. Vanilla Flavoring. Process. —Boil the sugar, glucose and water to the degree of ball 250; remove the pan a little from the fire, add the milk and butter, the latter cut into little pieces and well stir in with wooden spatula until the whole is thoroughly mixed, then gently bring the mass through the boil and pour out on greased slab, making the sheet about ½ inch thick; when set cut with caramel cutter,
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COCOANUT CARAMELS.
COCOANUT CARAMELS.
8 lbs. Sugar. 2 lbs. glucose. 1 lb. Fresh Butter. 1½ lbs. Desiccated Cocoanut, unsweetened. 2 Tins Condensed Milk. 2 pints water. Process. —Melt the sugar in the water, add the glucose and boil up to ball 250; remove the pan to side, then stir in the butter, milk and cocoanut, bring through the boil, pour on slab or in frames about ½ inch thick; when set mark with caramel cutter; when cold separate and wrap in wax paper. Extra Strong, Two Graters. Clamps to Table or Bench, $1 50 Fig. 21. Citron
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RASPBERRY CARAMELS.
RASPBERRY CARAMELS.
8 lbs. Sugar. 2 lbs. glucose. 1 lb. Fresh Butter. Brilliant Rose Color. 1 lb. Raspberry Pulp or Jam. 2 Tins Condensed milk. 2 pints water. Process. —Boil the sugar, glucose and water to weak crack 250; remove the pan to side of fire, add the milk, butter (cut small) and jam; stir the whole together, replacing the pan on the fire; add sufficient coloring; keep stirring all the time until the whole comes through the boil; pour out, mark with set, divide and wrap when cold....
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WALNUT CARAMELS.
WALNUT CARAMELS.
8 lbs. White Sugar. 1 lb. Shelled Walnuts broken small. 2 lbs. Glucose. 1 lb. Fresh Butter. Saffron Coloring. 2 tins Condensed Milk. 2 pints Water. Process. —As above, caramels require careful watching and a lot of stirring, the boil being liable to catch and flow over; fire must not be too fierce; when too hot put an iron under one side of the pan to keep it up a little from the fire; keep constantly on the stir after butter and flavoring ingredients are added....
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CHOCOLATE CARAMELS.
CHOCOLATE CARAMELS.
8 lbs. Good Sugar. ½ lb. Pure Chocolate unsweetened. 2 lbs Glucose. 1 lb. Fresh Butter. Vanilla Flavoring. 2 pints Water. 2 tins Condensed Milk. Process. —When the sugar, glucose and water have been boiled to the degree of ball, 250, and the milk, butter and chocolate have all dissolved and incorporated, bring gently through the boil, then pour out on oiled slab or in frames; when set, mark deeply with caramel cutter; when cold, separate with sharp knife and wrap in wax paper....
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VANILLA CARAMELS NO. 1 Quality.
VANILLA CARAMELS NO. 1 Quality.
6 lbs. Sugar. 2 quarts Sweet Cream. Essence of Vanilla. 15 lbs. Fresh Butter. 4 lbs. Glucose. Process. —Put the sugar, glucose and cream in the pan; put it on a slow fire and stir constantly; let it boil to a stiff ball, then add the butter; keep stirring, when it has well boiled through, remove the pan from the fire; flavor with vanilla extract: pour out on oiled plate; mark when set with caramel cutter; when cold, divide with sharp knife and wrap each caramel in wax paper....
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VANILLA CARAMELS, No. 2 Quality.
VANILLA CARAMELS, No. 2 Quality.
5 lbs. Sugar. 1 lb. Fresh Butter. 3 pints New Milk. ½ oz. Cream of Tartar. 2 pints water. Vanilla Flavoring. Process. —Boil the sugar, milk and water with the cream of tartar on a slow fire, stir all the time till it reaches a stiff ball, add the extract of vanilla and stir it gently; remove the pan from the fire and pour contents on oiled slab; mark deep with caramel cutter when set; when cold separate with sharp knife. These caramels should be cream color....
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MAPLE CARAMELS.
MAPLE CARAMELS.
By using pure maple, maple caramels may be made precisely as vanilla; the flavor of the maple sugar is sufficient without any artificial essence. These caramels will of course be dark....
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RASPBERRY AND STRAWBERRY CARAMELS.
RASPBERRY AND STRAWBERRY CARAMELS.
These flavors may be used in either of the last two recipes—best quality according to the first, second quality as to the second. Walnut, cocoanut, etc., may be added for other flavors....
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CHOCOLATE CARAMELS No. 1 Quality.
CHOCOLATE CARAMELS No. 1 Quality.
6 lbs. Best Sugar. 4 lbs. Glucose. 1½ lbs. Pure Chocolate, Unsweetened. 2 quarts Sweet Cream. 1½ lbs. Fresh Butter. Process. —Put the sugar and cream in the pan, stir it well together, then add the glucose; let it boil to a stiff ball, ease the pan off the fire a little and put in the butter in little pieces, then the chocolate; keep stirring together; bring the mass through the boil, then add extract of vanilla; remove the pan and pour contents on oiled slab, making the sheet about ½ inch thick
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CHOCOLATE CARAMEL, No. 2 Quality.
CHOCOLATE CARAMEL, No. 2 Quality.
5 lbs. Sugar. ¾ lb. Fresh Butter. 1 quart of New Milk. ¾ lb. Pure Chocolate, Unsweetened. ½ oz. Cream of Tartar. Process. —Melt the sugar in the milk, add the cream of tartar and boil to the degree of ball; ease the pan a little off the fire and stir in the butter and chocolate; bring the whole to a boil, add extract of vanilla, then remove the pan and pour contents on the slab; mark and separate as directed on last....
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UNWRAPPED CARAMELS.
UNWRAPPED CARAMELS.
Caramels have usually been sold wrapped in wax paper. This is necessary when the goods are boiled very low and contain a large proportion of glucose. Like other caramels the ingredients vary, but the following will answer the purpose:— 7 lbs. White Sugar. 2 lbs. Glucose. ½ lb. Fresh Butter. 1 Tin Condensed Milk, or one quart Sweet Cream. 3 pints water. Vanilla Flavoring. Process. —Boil the sugar, glucose and water to weak crack 285; remove the pan from the fire, add the butter and milk, stir gen
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BUTTERCUPS.
BUTTERCUPS.
These beautiful candies are very popular; they are pleasing both to the eye and the palate when they are well made, but they must be kept air tight or they will soon lose all their attractiveness and become a sticky mass, as they have a great tendency to "sweat." In order to prevent this as much as possible it is advisable to use a little borax in each boil. The process is simple enough, but must be worked quickly, in fact the beauty depends upon the rapid manipulation of the sugar over the hook
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VANILLA BUTTERCUPS.
VANILLA BUTTERCUPS.
7 lbs. Best White Sugar. 2 lbs. Fondant Paste. 1 lb. Desiccated Cocoanut, fine. Green color. 1 teaspoonful Cream of Tartar. 1 quart water. Borax. Process. —Put the sugar, water and cream of tartar in the boiling pan and boil up to crack 310 in the ordinary way; while the pan is on the fire, take the fondant paste and work into it the desiccated cocoanut, with a little essence of vanilla, and lay aside till required. When the boil has reached the required degree pour the sugar on the slab, color
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RASPBERRY COCOANUT BUTTERCUPS.
RASPBERRY COCOANUT BUTTERCUPS.
7 lbs. Best White Sugar. 2 lbs. Fondant Paste. 1 lb Desiccated Cocoanut. 1 lb. Raspberry Jam, boiled Stiff. 1 teaspoonful cream of Tartar. 1 quart Water. Carmine Color. Borax. Process. —Work the jam and cocoanut into the fondant paste; boil the sugar, water and cream tartar to crack; pour on oiled slab; color light rose tint: when partly cool, pull and work off as in the preceding recipe and cut with buttercup machine....
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COCOANUT BUTTERCUPS.
COCOANUT BUTTERCUPS.
7 lbs. Sugar. 2 lbs. Fondant Paste. 1 lb. Desiccated Cocoanut. Yellow Color. 1 teaspoon Cream Tartar. 1 quart Water with Borax. Lemon Flavor. Process. —As usual, buttercups of any sort or flavor may be made by following the directions given, and substituting different essences, jams, chopped nuts or almonds, and color to fancy....
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BLACK CURRANT BUTTERCUPS.
BLACK CURRANT BUTTERCUPS.
7 lbs. White Sugar. 2 lbs Fondant Paste. 1 lb. Black Currant Jam. ½ oz. Tartaric Acid. 1 teaspoonful Cream Tartar. 1 quart Water. Borax. Purple Color. Process. —Work the jam, acid and color into the fondant paste, boil the sugar, water and cream tartar to crack, and work off as already described....
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FONDANT CREAM WORK OR BUTTERCUP FILLING.
FONDANT CREAM WORK OR BUTTERCUP FILLING.
This branch of the business has developed wonderfully during the last few years. This cream is not only moulded and worked into every conceivable shape, size color and flavor by itself, but is used with chocolate, fruits, etc., to make an endless variety of pleasing and tasty confections. The smaller goods in this work form the body, and sometimes the whole, of many beautiful mixtures, and no window can now be considered orthodox unless they have a good display of these goods. For our purpose th
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RASPBERRY & VANILLA FONDANTS.
RASPBERRY & VANILLA FONDANTS.
10 lbs. White Sugar. 2½ lbs. Glucose. Raspberry and Vanilla Flavor. 3 pints water. Carmine Color. Process. —Boil the sugar, glucose and water in the usual way to the degree of soft ball; then remove the pan from the fire; damp the pouring plate with cold water; pour the boil on it and let it remain till nearly cold. With a long pallette knife or wooden spatula, commence to work the syrup until it changes to a white glossy cream; then divide the batch into two; put one part in the pan and remelt
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CHOCOLATE & VANILLA FONDANTS.
CHOCOLATE & VANILLA FONDANTS.
10 lbs White Sugar. 2½ lbs. Glucose. Vanilla Flavoring. 3 pints Water. ½ lb. Pure Chocolate. Process. —Prepare the fondant creams as in last recipe; when the boil has been creamed, divide into two, one part being twice the size of the other, put the small portion in the pan to remelt, adding the chocolate paste; stir until paste is dissolved and incorporated, but do not let the cream boil; remove the pan from the fire; run chocolate cream in rubber moulds filling the impressions only one-third p
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COCOANUT FONDANTS.
COCOANUT FONDANTS.
9 lbs. White Sugar. 2½ lbs. Glucose. 1½ lbs. Fine Desiccated Cocoanut, Unsweetened. Carmine Color. 3 pints Water. Lemon Flavoring. Process. —Proceed to make the cream as before directed and divide the batch into two equal parts: remelt one part and stir in half the desiccated cocoanut with a few drops of lemon; half fill moulds; remelt the other portion of cream; stir in the remainder of the cocoanut; color pink, adding a few drops of essence lemon, and fill up the moulds; crystalize the usual w
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STRAWBERRY FONDANTS.
STRAWBERRY FONDANTS.
9 lbs. White Sugar. 2 lbs. Glucose. Carmine Coloring. 2 lbs. Strawberry Jam. 3 pints Water. Process. —Boil the sugar, glucose and water to a soft ball degree, pour the batch on pouring plate, which has been previously damped with cold water, let the boil remain till nearly cold, then with a wooden spatula work the syrup about till it becomes cream, then mix in jam; return the whole to the pan and remelt, add sufficient color to make a bright pink, then run into moulds; when set, crystalize in co
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CHERRY FONDANTS.
CHERRY FONDANTS.
10 lbs. Sugar. 2½ lbs. Glucose. Cherry Flavor. 3 pints Water. Carmine and Saffron Color. Process. —Select some large, preserved cherries, cut them in half. Boil the sugar, glucose and water in the ordinary way to ball degree, pour the batch on a damp pouring plate; when nearly cold work up the whole with spatula till it becomes a white glossy cream, working the flavor in at the same time; then divide into three equal portions, color one portion a bright pink and another a yellow, leaving the thi
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FONDANTS FOR MIXTURES.
FONDANTS FOR MIXTURES.
10 lbs. White Sugar. 2½ lbs. Glucose. Flavors Various. 3 pints Water. Colors Various. Process. —Boil the sugar, glucose and water as before directed to a stiff ball and pour the sugar on damp slab; let it stand till nearly cold, then work it up with spatula till glossy cream; divide the boil into as many portions as you want colors; then remelt this cream, color and flavor to fancy; run the batch into moulds of different shapes. When the fondants are set, crystalize in cold syrup. Fondants for m
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TO CRYSTALIZE FONDANTS
TO CRYSTALIZE FONDANTS
13 lbs. Best White Sugar. 4 pints Water. Process. —Boil this quantity of sugar and water for a few minutes, about 220 degrees by the thermometer; stand it aside undisturbed till quite cold. Pack the fondants in crystalizing tins, putting wire trays between each layer of say two inches deep; let the wire trays take a bearing on the ends of the tin; when the tin is full, cover the goods with cold syrup, putting a damp cloth over the top; stand the tins in a cool place in the drying room about ten
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CHRISTMAS FANCIES—CLEAR TOY MOULDS.
CHRISTMAS FANCIES—CLEAR TOY MOULDS.
There are a great number of fancies made from grain sugars sold about Christmas time. Their beauty and attractiveness depends upon the moulds in which they are moulded, and the taste displayed in painting or decorating them. The goods themselves are quite a secondary consideration, being so simple to make. Process. —Boil 7 lbs. sugar, 1 lb. glucose, 2 pints water in the usual way to the degree of ball 250, by thermometer; remove it from the fire and rub the sugar against the side of the pan unti
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ARTIFICIAL FIGURES.
ARTIFICIAL FIGURES.
Fruit, eggs, and any object may be taken from nature by this process, to be transformed into sugar, afterwards glazed, colored to imitate nature so exactly as to deceive many persons. Boil the sugar in exactly the same way as directed in the previous recipe, grain it and fill the moulds; in a few minutes run out as much sugar as will leave the mould; this will cause the casting to be hollow in the centre. Allow your articles to imitate the natural objects which they represent with liquid colors
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COMPOSITION CLEAR TOY MOULDS.
COMPOSITION CLEAR TOY MOULDS.
Made from Finest Quality of Metal. The Moulds marked thus X we have always in stock. Any others made to order....
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VANILLA CREAM BARS.
VANILLA CREAM BARS.
7 lbs. White Sugar. 2 lbs. Glucose. 3 pints Water. Vanilla Flavoring. Process. —Dissolve the sugar with water in a clean pan; add the glucose and boil in the usual way to the degree of feather, 243; pour the contents on a damp slab; let it remain a few minutes to cool; then with a pallette knife work it up to white cream, adding a tint of blue to bleach it; when the whole has become a smooth cream, return it to the pan and melt it just sufficient that it may pour out smooth and level; stir in th
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RASPBERRY OR ROSE CREAM BARS.
RASPBERRY OR ROSE CREAM BARS.
7 lbs. White Sugar. 2 lbs. Glucose. 3 pints Water. Raspberry or Rose Flavor. Process. —Melt the sugar in the water, add the glucose and boil to 243; pour contents on slab, and when cool divide the boil into three parts; color one part red, add some pure chocolate to another, and to a third add a pinch of blue, cream each part by rubbing on slab to a smooth paste; in rubbing in the pure chocolate, see that you have enough to make it a rich brown; for red portion use just sufficient to give a ligh
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COCOANUT CREAM.
COCOANUT CREAM.
7 lbs. White Sugar. 3 lbs. Cocoanut peeled and sliced. 2 lbs. Glucose. Red Coloring. 3 pints Water. Process. —Boil the sugar, glucose and water in the usual way to the degree 245; pour contents on slab; divide the boil into two lots; when cool, color one part light pink and put a small touch of blue in the other; add the sliced cocoanut, half into each part, then commence to cream them by rubbing. When both parts have been mixed into a smooth paste, it is ready for sale, being usually sold by cu
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MAPLE CREAM.
MAPLE CREAM.
8 lbs. Yellow Sugar. 1 quart Sweet Cream. 2 lbs. Glucose. Process. —Boil the sugar, glucose and cream to 242 on thermometer, stirring all the time; when done lift off the fire and let stand till nearly cold (placing it where it will cool quickly), then stir until it sets; then melt over a slow fire (stirring constantly) until it becomes a nice creamy consistency, pour on a well greased tin, lay about one inch deep, let stand till cold, when by turning over the tin it will fall out. After the bat
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CHRISTMAS PUDDING (IMITATION).
CHRISTMAS PUDDING (IMITATION).
7 lbs. White Sugar. 1 lb. Raisins. ½ lb. Sweet Almonds blanched chopped. 1 lb. Currants. 1 lb. Sultanas. ½ lb. Mixed Peel. 1 oz. Mixed Spice. 2 pints Water. Process. —Prepare fruit by washing currants in cold water, afterwards drying them; stone raisins; blanch and chop almonds; cut the peel in stripes, then mix them together, adding the spice; boil the sugar and water to ball degree; remove the pan from the fire: grain the boil by rubbing the syrup against the side of the pan in the usual way;
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BROWN CREAM PUDDING.
BROWN CREAM PUDDING.
7 lbs. Brown Sugar. 2 lbs. Glucose. 1 lb. Currants. ½ lb. Sultanas. ½ lb. Raisins. ½ lb. Mixed Peel. ½ oz. Mixed Spice. 2 pints Water. Process. —Dissolve the sugar in the water and put the pan on the fire and add the glucose; let the whole boil to a stiff ball, then pour the contents on a damp pouring plate; when nearly cold commence to cream by rubbing and working it about the slab with pallette knife until it becomes opaque, stiff and creamy, have the fruit prepared and mix as in previous reci
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RASPBERRY NOYEAU.
RASPBERRY NOYEAU.
5 lbs. White Sugar. 1 lb. Glucose. 2 lbs. Raspberry Jam. 1 lb. Almonds, blanched and Dried. 3 pints Water. Liquid Brilliant Rose Color. Process. —Boil the sugar, glucose and water to the ball degree, 250; ease the pan off the fire, add the jam and almonds, with sufficient color to make the whole a bright red; let the batch boil through, keeping it stirred gently until thoroughly mixed; now remove the pan from the fire and see if the batch has turned opaque; if not rub some of the syrup against t
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WHAT TO DO WITH SCRAPS AND SIFTINGS.
WHAT TO DO WITH SCRAPS AND SIFTINGS.
It is necessary to know how to use up the scraps, siftings, spoiled boil candies and otherwise unsaleable goods. People who make jam or liquorice goods know of course what to do with them; but small makers often accumulate lots of waste which seems always in the way. This should be avoided as much as possible, not only on the ground of economy, but for the good order and general appearance of the workshop. Keep the acid scraps separate from the others; have two pans (earthenware will do) and mak
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CREAM FOR CHOCOLATE CREAMS OR BARS.
CREAM FOR CHOCOLATE CREAMS OR BARS.
10 lbs. White Sugar. 3 pints Water. 2½ lbs. Glucose. Process. —Put the sugar, glucose and water in a clean pan and boil in the usual way until the batch reaches the degree of feather 245; (keep the sides of the pan free from sugar); pour out on damp pouring plate and let it remain till nearly cold; then with long pallette knife commence to rub the sugar against the plate and work it about until it changes from a clear syrup to snow white creamy substance; then knead it with the hand until of uni
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CHOCOLATE CREAM BUNS AND CAKES.
CHOCOLATE CREAM BUNS AND CAKES.
10 lbs. Sugar. 2½ lbs. Glucose. 3 pints Water. ½ oz. Vanilla Essence. Process. —Boil the sugar, glucose and water in the ordinary way to the strong feather 245, then pour on damp slab, let it remain until nearly cold, add the flavor, and with pallette knife work up the boil till white and creamy; shape it with the hands or press into tin moulds; stand it in a warm place to harden a little on the outside. Melt some chocolate paste and cover the goods smoothly with it, using either knife or brush;
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CHOCOLATE CREAM BARS No. 1.
CHOCOLATE CREAM BARS No. 1.
10 lbs. White Sugar. 2½ lbs. Glucose. Melted Chocolate. 3 pints Water. Vanilla Flavor. Process. —Prepare the cream as directed in Cream for Chocolate Cream, or use some of that cream. Have some tins with edges one and one-half inches deep; grease some paper and fit it neatly round the sides and bottom. Melt some of the cream on a slow fire; flavor with Vanilla as soon as cream is sufficiently melted; remove the pan and pour contents into the tins to make a sheet about one inch thick or less. Whe
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CHOCOLATE CREAM BARS NO. 2.
CHOCOLATE CREAM BARS NO. 2.
10 lbs. White Sugar. 2½ lbs. Glucose. Melted Chocolate. 3 pints Water. ½ oz. Essence Vanilla. Process. —Prepare the tins by lining with greased paper, fitting them smoothly; melt some sweet chocolate paste and pour it about a quarter of an inch thick on the bottom of the tins; when set prepare some cream as directed for "Cream for Chocolate Cream," or use some of that cream, melting it over a slow fire (do not allow it to boil); stir in the extract of vanilla and pour the batch in tins about one
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CHOCOLATE DROPS, PLAIN.
CHOCOLATE DROPS, PLAIN.
Warm some sweet chocolate; when it is just sufficiently heated to be pliable, pinch off little pieces, roll them in the hands to size of a small marble; place them in rows on sheets of white paper, each row about an inch apart; when the sheet is covered, take it by the corners and lift it up and down, letting it touch the slab each time; this will flatten the balls into drop shapes; they should be about the size of a ten cent piece on the bottom; when cold they will slip off the paper without an
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CHOCOLATE DROPS (NONPAREIL.)
CHOCOLATE DROPS (NONPAREIL.)
Process exactly as for plain drops. When the drops have been flattened, cover the sheets of paper entirely over with white nonpareil (hundreds and thousands); when the drops are dry shake off the surplus ones....
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CHOCOLATE CREAMS.
CHOCOLATE CREAMS.
Melt some cream (see "Cream for Chocolate Cream") use the runner and fill the moulds; in an hour the cream will be set hard enough to be taken out of the moulds; they are then ready for coating. Warm some sweet chocolate paste until melted, then drop the creams into the melted chocolate, two or three at a time; lift them out with a long fork and place them on glazed paper or sheets of tin to dry; put them in a cool place to harden; pack carefully in paper lined boxes in such a manner that they h
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CHOCOLATE FOR DIPPING.
CHOCOLATE FOR DIPPING.
This mixing is so often required by confectioners for so many purposes that a good general recipe will not be out of place. If the instructions are followed and a little discretion used with the colors, a light glossy chocolate coating will be the result. 1 lb. Pure Chocolate. 3 oz. White Wax. Chocolate Brown Color. Cochineal. Process. —Put the chocolate in a saucepan; stand on the furnace plate or near a fire; break up the wax into little pieces and stir it in until all is melted; then add the
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GELATINE COCOANUT BARS (YELLOW).
GELATINE COCOANUT BARS (YELLOW).
8 lbs. White Sugar. 6 lbs. Glucose. 2½ lbs. Gelatine. 3 lbs. Cocoanut sliced. 1 oz. Acid Tartaric. 3 pints Water. Saffron Color. Lemon Flavor. Process. —Soak the gelatine in cold water for twelve hours, boil the sugar, glucose and water to a stiff ball, 255; remove the pan from the fire; stir in the gelatine till dissolved; let it stand for a few minutes and remove the scum from the top, then add the acid, flavor and cocoanut; gently stir the whole until well mixed; tinge a bright yellow with sa
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PATENT RUBBER CANDY MOULDS
PATENT RUBBER CANDY MOULDS
New Patterns. The best process in the world for making moulded Bon-bons or French Creams and grained work, is by using Patent Rubber Candy Moulds. They will entirely supplant the use of starch as a mould for manufacturing such candies for the following reasons. I.—Not alone can all the patterns at present made in starch be reproduced in these moulds but also a large variety of others with a perfection not before known, and which it would be impossible to use in starch. II.—A much superior qualit
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CHEAP JELLY GOODS.
CHEAP JELLY GOODS.
14 lbs. White Sugar. 12 lbs. Glucose. 3 lbs. Gelatine. Flavor. 2 oz. Tartaric Acid. 2 pints water. Color. Process. —Soak the gelatine in cold water for twelve hours; bring the sugar, and water to a boil, then add the glucose and continue boiling till it reaches the degree of stiff ball; remove the pan from the fire and stir in the gelatine and acid till dissolved; color and flavor to fancy; remove the scum and run the batch into tins. Set the goods aside for twelve hours, then cut up into jubes
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JELLY FANCIES.
JELLY FANCIES.
12 lbs. Sugar. 7 lbs. Glucose. 3 pints Water. 3 lbs. Gelatine. 2 oz. Tartaric Acid. Process. —Soak gelatine in cold water for twelve hours. Boil the sugar, glucose and water in the usual way to the degree of ball; remove the pan from the fire and stir in the gelatine gradually until dissolved; let it stand for a few minutes; take off the scum as it rises, then divide the boil, if required in more than one, color and flavor each portion to fancy, then run the boil in the moulds; when set put them
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JAM ROLEY POLEY.
JAM ROLEY POLEY.
10 lbs. White Sugar. 5 lbs. Glucose. 2 lbs Gelatine. Carmine Color. 1 lb. Raspberry Jam. 1 lb. Desiccated Cocoanut. 3 pints Water. Process. —Soak the gelatine in cold water for twelve hours; boil the sugar, glucose and water sharply to stiff ball; remove the pan from the fire, stir in the gelatine, stand aside till scum rises and skim it off; divide the boil into two portions, (mix together 1 oz. tartaric acid, 1 oz. carbonate of soda, 2 oz. icing sugar); drop this powder and the desiccated coco
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RASPBERRY JELLIES.
RASPBERRY JELLIES.
9 lbs. White Sugar. 6 lbs. Glucose. 2 lbs. Apple Jelly. 2¼ lbs. Gelatine. 3 pints Water. 2 oz. Tartaric Acid. ½ oz. Essence Raspberry. Carmine Color. Process. —Soak the gelatine as usual; boil the sugar, glucose and water to a stiff ball; remove the pan from the fire; stir in the gelatine and let it remain till scum rises; skim it off, then add jelly, acid and flavor and sufficient color to make a bright red: now mould the batch into Raspberry shapes and put them in a cold place. When set stiff,
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BLACK CURRANT JELLIES.
BLACK CURRANT JELLIES.
9 lbs. White Sugar. 6 lbs. Glucose. 2¼ lbs. Gelatine. Purple Coloring. 3 pints Water. 2 oz. Tartaric Acid. 2 lbs. Black Currant Jelly. Process. —Soak gelatine as usual, smooth off and mould fondant shapes. Boil the sugar, glucose and water, as already directed, to a stiff ball; remove the pan from the fire, drop in the gelatine, a few pieces at a time, stir till dissolved. Let it remain a short time till the scum rises; skim it off, then stir in the tartaric acid, jelly and sufficient color to m
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PINEAPPLE JELLIES.
PINEAPPLE JELLIES.
8 lbs. White Sugar. 8 lbs. Glucose. 2¼ lbs. Gelatine. Pineapple Flavor. 3 oz. Tartaric Acid. 3 pints Water. Saffron Color. Process. —Soak the gelatine in sufficient cold water to cover it. Boil the sugar, glucose and water as usual to stiff ball and remove the pan from the fire; stir in the gelatine, wait till scum rises and remove it; then add the acid, flavor and sufficient color to make bright yellow; pour the mixing into pineapple moulds; keep them in a cold place till set; pack them in laye
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BEST WAY TO CRYSTALIZE GUM GOODS.
BEST WAY TO CRYSTALIZE GUM GOODS.
13 lbs. Best White Sugar. 2 quarts Water. Process. —Have the goods cleaned and put in crystalizing tins; bring the above quantity of sugar and water just to the boil and stand aside until only milk warm; then pour it gently over the goods until covered; then slip the hands into the middle of the goods, and with the fingers just ease this bulk so that the syrup will flow freely between them; withdraw the hands carefully and cover the tin; do not again disturb it for the next twelve hours, when th
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Essential Oils.
Essential Oils.
Best Qualities. Our Essential Oils will be found equal to anything obtainable. Write us for prices on anything you require. We cater especially to the candy makers and confectioners. FLETCHER MNF'G. CO. 440 & 442 Yonge Street, Toronto, Ont....
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FLETCHER MNF'G. CO.
FLETCHER MNF'G. CO.
Importers and Dealers in Confectioners Colors, Flavoring Extracts, Concentrated Fruit Oils, Flower Essences, Fine Essential Oils, Soluble Extracts, etc., for Bakers and Confectioners. PURE FRUIT JUICES prepared by newly discovered process, keep any length of time corked or uncorked in any temperature. FLETCHER Mnf'g Co. 440 & 442 Yonge St, Toronto....
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PURE MALT EXTRACT.
PURE MALT EXTRACT.
Largely used by Bakers to prevent Bread from becoming dry, and to give it a sweet and nutty Flavor. It ensures shorter and sounder Fermentation. BREAD made with it is easily digested, makes larger loaves, golden tinged crust, general satisfaction to the Consumer and profit to the Baker. AGENTS, FLETCHER Mnf'g. Co. 440 & 442 Yonge St, Toronto. TORONTO...
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THE CELEBRATED XXXX BRAND OF GLUCOSE
THE CELEBRATED XXXX BRAND OF GLUCOSE
Guaranteed Equal, if not Superior, to any on the Market. Its uniform high quality, good color and great specific gravity, has created for it such a reputation that orders could not be filled, this season, as fast as required; is now largely used by the best wholesale and retail confectioners of Canada. With our repeat orders we have some very flattering testimonials as to its high quality. Our Prices are Right. The goods when once tried need no other recommendation. Sold in barrels, half, quarte
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