The Art Of Home Candy Making, With Illustrations - free ebook by Home Candy Makers

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The Art Of Home Candy Making, With Illustrations

Home Candy Makers

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109 chapters

INTRODUCTION

INTRODUCTION

In presenting to you, our third edition of “The Art of Home Candy Making,” we can safely say, that a more complete or practical book, on Home Candy Making, cannot be found. We strive not only to give you a larger variety of the finest candies that can be made, but to make each recipe, so thorough and simple that anyone with a little study before making them, can make every piece in this book with little or no trouble at all. In presenting a thermometer with each book and telling you how to use i

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GENERAL INSTRUCTIONS

GENERAL INSTRUCTIONS

After reading the introduction to this book, you will understand that it is not written for professional candy-makers, but for those who make candy at home; and consequently it is necessary to go into every little detail, which of course, will make these instructions rather lengthy. We will endeavor to make them as plain as though we were holding a personal conversation with you, and explain to you, how to put the style and finish to each piece of your home-made candies, that will equal any of t

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HOW TO USE THE THERMOMETER.

HOW TO USE THE THERMOMETER.

The first thing necessary for you to do is to test your thermometer. They are supposed to register exactly 212 degrees in boiling water, as this is the standard they are made by; but in different altitudes, water boils at different degrees , so they are very liable to vary somewhat. The different degrees given in this book, to which it is necessary to cook the candies to, are based on the supposition that your thermometer registers exactly 212 in boiling water ; so that if it registers either hi

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MATERIAL USED FOR CANDY MAKING

MATERIAL USED FOR CANDY MAKING

Sugar. In all the recipes that call for sugar, use granulated sugar unless otherwise specified. When cooking a small amount of sugar a small pan should be used or else the pan should be placed on an additional ring, so that the fire will only strike a part of the bottom of the pan. The heat should never strike the pan above the sugar, this causing it to bake on the sides of the pan and sometimes dissolving the pan. Slowly cooked sugar makes tough and sticky candy, so that candy of any descriptio

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HOW TO CRACK NUTS AND PREPARE TOPS FOR BON-BONS.

HOW TO CRACK NUTS AND PREPARE TOPS FOR BON-BONS.

It is more convenient to buy your nuts already shelled, although it is more expensive. English walnuts are probably used more than any other nut, for tops of bon-bons and centers also. It is probably better to purchase these with shells on and crack them yourself, as they are very easily cracked. In purchasing these nuts, get the smallest ones possible, as the smaller they are the prettier they will look on your candies. We advise you to always keep your bon-bons small in size. The California En

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BON-BON CREAM.

BON-BON CREAM.

Put the sugar and water into the kettle and place it over a HOT FIRE (it must boil quickly and not be allowed to simmer), and stir constantly until it commences to boil. It is not necessary to stir quickly, but the sugar must not be allowed to settle. USE THE WOODEN PADDLE or spoon to stir with, and splash the syrup against the sides of the kettle to wash down the granulations. Just before the syrup begins to boil, wipe down the sides of the kettle with a damp cloth and BE SURE THAT THERE ARE NO

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WORKING THE FONDANT.

WORKING THE FONDANT.

Remove the bars by running a corner of the scraper between them and the syrup. With the scraper or wooden paddle commence by scooping or turning the syrup toward the center so as to get it into a mass in the center of the slab, as shown in Fig. 1 . Continue turning it over and over; always work from the edge and keep the scraper in the position of Fig. 1 . The mass will move from one end of the slab to the other, but by always working around the edge, you will be able to keep the syrup in a mass

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MAPLE FONDANT.

MAPLE FONDANT.

If you cannot procure the maple sugar, use the following recipe: Maple fondant is made in the same manner as bon-bon cream. There is no acid used with the maple fondant. It is more sticky than the white fondant, but is delicious....

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COFFEE FONDANT.

COFFEE FONDANT.

Follow the directions given for bon-bon cream....

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FILLINGS FOR BON-BONS.

FILLINGS FOR BON-BONS.

You may use fillings of any kind you are particularly fond of, but we will mention a few, so as to give you an idea of the different kinds, and will tell you how to use them later on. One of the finest fillings is composed of candied cherries and candied citron ground up together, or chopped very fine. If you should have a food grinder in the house, use that for this purpose; but if you have none, a chopping knife and bowl will answer the purpose. About two parts cherries and one part citron mak

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LEMON FIG BON-BONS.

LEMON FIG BON-BONS.

Use chopped figs to mix with bon-bon cream for centers, and cut them oblong shape and coat with bon-bon cream, flavored with lemon and colored yellow. You will find Burnett’s Golden Yellow Paste makes a beautiful color. It is better to make this color in the daytime, as it is very difficult to get the desired shade at night. You must get your coating a pretty deep shade of yellow or it will not show up well on the bon-bons. Either an English walnut, or pecan, are very pretty on this bon-bon, and

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NECTAR BON-BONS.

NECTAR BON-BONS.

Make same as others, using chopped pecans with bon-bon cream for the centers, and flavor slightly with nectar while kneading it. Roll it into small balls and coat with bon-bon cream colored pale green, and flavored with nectar....

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VIOLET BON-BONS.

VIOLET BON-BONS.

Use any kind of chopped nuts to mix with bon-bon cream for centers, flavor slightly with violet if you have it, if not you may use nectar or vanilla. Make them round and coat with violet colored and flavored bon-bon cream. You will find when you are using violet colored cream with which to dip them, that by adding a small amount of the Damask Rose coloring to the cream after you get it a good violet shade, it will make them much prettier, as the violet shade will be a little brighter, more on th

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PISTACHIO BON-BONS.

PISTACHIO BON-BONS.

Use almond paste mixed with bon-bon cream for the centers, and do not use any flavoring, as the almond paste flavors it. Use about one-third as much paste as you do cream, in making the centers. It will be necessary to use more XXXX sugar in these than it is in the ones with nuts in, to enable you to get them stiff enough to retain their shape after cutting them in squares. Cut them in small squares as directed in first bon-bon recipe, and as soon as they dry a little, coat them in plain white b

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COATED CHERRIES.

COATED CHERRIES.

Take as large and as round candied cherries as possible, and coat them in the same manner as you do the other centers, using a rose colored and flavored bon-bon cream for the coating and sprinkle chopped pistachio nuts on top, or leave them plain if desired. These makes a delicious bon-bon, but will not keep as long as the others, as the coating becomes hard in a few days, whereas it does not on the ones with the chopped fruit or nut centers....

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ORIENTAL JELLY OR FIG PASTE BON-BONS.

ORIENTAL JELLY OR FIG PASTE BON-BONS.

Buy some fig paste, or Oriental jelly, as it is similar, at any candy store, cut it in small pieces, and coat with any desired color or flavor of bon-bon cream you wish, or you may leave the pieces large and coat them, and when they are cool cut them in two with a sharp knife, and they make a very pretty bon-bon....

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MARSHMALLOW BON-BONS.

MARSHMALLOW BON-BONS.

Buy some marshmallows, as that is much cheaper and easier than making them, and coat with bon-bon cream same as other centers, and unless you are able to buy the very small marshmallows, it is best to cut them in pieces before coating them. You may color the coating in any manner you wish. Blanch a few almonds, split them open, and put a half of one on the top of each bon-bon as soon as dipped, putting the flat side of the nut up, or you may leave them perfectly plain if you prefer to....

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MAPLE BON-BONS.

MAPLE BON-BONS.

Mix chopped nuts with either maple or white bon-bon cream for the centers, cut in oblong pieces, and coat with maple bon-bon cream, putting either a half of a pecan or English walnut on top of each. In melting your cream for the coating, it requires no coloring or flavoring but simply use it just as it is, and this really makes the finest bon-bon there is made....

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COCOANUT BON-BONS.

COCOANUT BON-BONS.

Mix fresh grated cocoanut with bon-bon cream for your centers, mould in balls, and coat same as others. Flavor and color coating as you wish, and as a great many prefer these and other cocoanut bon-bons coated with chocolate colored coating, you may do that by simply adding enough melted chocolate to your bon-bon cream after it is melted up to give it the desired color. These make a very nice bon-bon, but I will tell you later on how to make a cocoanut center which is far ahead of these, but a l

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NUT BON-BONS.

NUT BON-BONS.

Take either English walnuts, pecans, or Brazil nuts, and coat them with bon-bon cream same as you do the other centers. You may use any flavor or color coating desired, but I think that the lemon flavored coating tastes the best on these nuts. Of course, if you use maple cream with which to coat nuts, they are much nicer. Dates, with the seeds removed and then rolled up together, coated in the same manner, are very nice, and if you take a sharp knife and cut them in two diagonally after coating

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CREAM WAFERS.

CREAM WAFERS.

All kinds of cream wafers, such as peppermint, wintergreen, chocolate, and also maple, are made from bon-bon cream. Take the desired amount of fondant and put it in the double boiler, set it on the fire, keep stirring it, and when it has melted, flavor and color as you wish. If you make peppermint wafers, leave it just a plain white. In wintergreen wafers, add a small amount of damask rose coloring, to make them a delicate pink. If your cream is not thin enough to drop off the spoon readily, you

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COCOANUT CENTERS.

COCOANUT CENTERS.

Put sugar, glucose, and water in the kettle, set on the fire, stir until it boils, wash down the sides of the kettle with a damp cloth, put in the thermometer and cook to 238, then set off stove and stir in the cocoanut, and a small lump of butter about the size of a hickory nut, and the vanilla flavoring. If by pressing your hand down on the batch it does not stick much, it is about right, but if it should stick, simply work in a little more cocoanut. The idea is, that it is necessary to have t

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COCOANUT KISSES.

COCOANUT KISSES.

Put the sugar and water on the fire, stir until it commences boiling, but just before it boils, wash down the sides of the kettle with a damp cloth and cold water, then add the grated cocoanut, and continue stirring until it has boiled a little while, when you test it by lifting the paddle out, and if by taking a little of the candy between your thumb and forefinger it is good and sticky, and strings out when you pull your fingers apart, it has cooked enough. This is about the only method of tes

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CHOCOLATE FUDGE.

CHOCOLATE FUDGE.

Use the recipe for Vanilla fudge, and make it in the same manner, but do not add your chocolate until you take it from the stove and commence creaming it. Then add enough finely grated or chopped chocolate to give it a good chocolate color, also add the tablespoon of vanilla to it, and you will find that you have a much finer chocolate fudge than you would have by cooking the chocolate in it, as most people do, and also, they generally put too much chocolate in their fudge; so only put enough in

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BLACK WALNUT FUDGE.

BLACK WALNUT FUDGE.

Make a batch of vanilla fudge, and when it is creamed and just about to be poured out of the kettle, add a large handful of black walnut meats, stir them through, then finish just the same as the vanilla fudge. You may also use any kind of nuts or candied fruit you have, in the same manner, but black walnuts are considered the best by the majority of persons....

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MAPLE FUDGE.

MAPLE FUDGE.

Put all this in a kettle and follow the directions for making vanilla fudge, except be sure to cook this to 238. This makes a fine eating piece of candy, if you add a handful of pecans or English walnuts, just before you pour it out. If you use maple syrup, as in making maple bon-bon cream, take out a piece of glucose about the size of a whole English walnut, (not more), before you start to cook....

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OPERA FUDGE.

OPERA FUDGE.

Put sugar and cream in kettle, set on hot fire, stir until it commences to boil, then add the cream of tartar, and put in the thermometer, and stir constantly but very gently until it is cooked to 238, being sure to move the thermometer very often with paddle, and stir underneath it, to prevent it from sticking; then pour on slab, moistened a little previously, but do not scrape out the kettle, and allow it to stand until it is perfectly cold, then cream or turn it exactly as directed for bon-bo

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BROWNIES.

BROWNIES.

Use the recipe for “Opera Fudge,” adding a tablespoonful of vanilla extract when starting to cream the batch. Follow the directions for making opera fudge exactly until you have poured the batch on the slab to cool, and when it is nearly creamed, pour on some melted chocolate and continue to cream until the batch sets. When it sets in a hard ball cover it with a damp cloth and allow it to sweat for thirty or forty minutes. Knead it with the hands until it is smooth, or if the chocolate, which yo

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CHOCOLATE CARAMELS.

CHOCOLATE CARAMELS.

Use the recipe for vanilla caramels and, just after you add the last pint of cream, add enough grated chocolate to give it a good chocolate color, and finish the same, adding the vanilla. Have the chocolate grated before starting to cook....

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STRAWBERRY CARAMELS.

STRAWBERRY CARAMELS.

These caramels are very fine, especially when coated with chocolate. Make same as the vanilla caramel, excepting, when the batch is removed from the fire, color a deep red and flavor with strawberry....

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NUT CARAMELS.

NUT CARAMELS.

Any kind of nuts may be used. Hickory, almond, filbert, English and black walnuts, are especially good. Chop the nuts up a little with a knife, which makes them look prettier when the caramels are cut, then add to the batch just before pouring on the slab....

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MAPLE CARAMELS.

MAPLE CARAMELS.

Follow the directions exactly as given for vanilla caramels....

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FULL CREAM CARAMELS.

FULL CREAM CARAMELS.

A pint can of unsweetened condensed milk, will cost you about ten cents, and can be purchased of most any grocer. Condensed milk is an absolute necessity in this kind of a caramel, for two reasons, namely: to get the peculiar flavor, and to make it hold together, so that it need not be wrapped, by which it is distinguished from the ordinary caramel. Mix the sweet milk or cream and the condensed milk before starting to cook, and in referring to this, we will simply use the word milk. Put the suga

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MEXICAN GRAIN CARAMELS.

MEXICAN GRAIN CARAMELS.

Put the sugar, glucose, and one-half of the cream in a kettle, stir and cook till it forms a soft ball when dropped in cold water, add one-half of the remaining cream, cook up again to a soft ball, then add the remaining half-pint of cream, stir and cook till it forms a good hard ball in cold water. Set off the stove, add the center cream and the vanilla, and stir in good. Rub the batch against the sides of the kettle with the paddle, until it gets pretty thick and grains, then pour out on a gre

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HOW TO PULL TAFFY ON A HOOK.

HOW TO PULL TAFFY ON A HOOK.

In pulling candy on a hook, first get it up in a ball on the slab, after it has cooled, lay it on the hook and pull it down as far as possible with both hands, then catch hold of the end with one hand, and with the other hand take hold of the batch about two thirds of the way up toward the hook, and then throw the part between your hands up over the hook with a quick motion, then pull batch down again and continue in this manner until it is very white. It is best to pour the flavoring on it when

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STRAWBERRY TAFFY.

STRAWBERRY TAFFY.

If you wish to make a strawberry taffy use the recipe for plain vanilla “Taffy,” and while your batch is on the slab, add enough damask rose coloring, to give it a good pink color; but do not work the batch any more, in mixing in the color, than in making plain vanilla taffy. Add the strawberry flavor while pulling. With the exception of adding the color to this, make it exactly the same as plain “Taffy.”...

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CHOCOLATE TAFFY.

CHOCOLATE TAFFY.

Use recipe and directions for making plain taffy, and simply add grated chocolate to the batch just after you pour it on the slab, and it will easily melt and work through while folding it....

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MOLASSES TAFFY.

MOLASSES TAFFY.

Cook sugar, glucose and water to about 245, steaming down the same as others previously mentioned, and when it is up to this degree, put in the molasses and butter, stirring constantly from this time on, and cook to 260 . Pour on greased slab and pull same as others. If you wish nuts of any description in either this or any of the other taffies, they may be added by sprinkling them over the slab just before you pour the candy out to cool....

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FRENCH CHEWING TAFFY

FRENCH CHEWING TAFFY

First break the egg into the pint of cream and beat it thoroughly, and in no case must the egg be put into the candy except in this manner. Gelatine generally comes in one ounce boxes, so you must use just the half of one of these. Put it in a small dish or pan, and pour just enough warm water over it to dissolve it; then set it on the stove where it will not cook, but keep warm until needed. Now put sugar, glucose, cream with egg beaten in it, butter, and piece of paraffine wax about the size o

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SALT WATER TAFFY

SALT WATER TAFFY

Put sugar, glucose and water in kettle, stir until it boils, wash down sides of the kettle with a damp cloth, put in thermometer and cook to 260. Set off stove, add butter, glycerine and salt and stir in, then pour on a greased slab between bars. Let cool, then pull on hook as directed for other taffies, and flavor with vanilla while pulling. Be careful not to scrape out the kettle too much in pouring it on the slab, as it is liable to grain it....

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BABY CREAM

BABY CREAM

Put sugar, glucose and one pint water on fire and cook to 260, then add the cream and cook up again to about 270. Stir gently after adding the cream until done. Pour on greased slab, and when cool enough, pull well on hook, and flavor and color to suit while pulling. Cut up in kisses or small strips. It will be nice and dry and mealy (inside) after standing a few hours. It is not chewy like other taffy, and it is a fine hot weather candy....

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CREAM TAFFY.

CREAM TAFFY.

Put the sugar, water and cream of tartar into a kettle and cook to 275. Pour it on a greased slab and when cool enough pull it over the hook. Handle the batch as little as possible while cooling, and cool quickly so as to prevent it from turning to sugar as there is no glucose in the taffy. Flavor to taste. Pull out and cut in pieces. Wrap in wax paper. After standing a few hours it will become very creamy, retaining its shape, and not get sticky. This is a summer taffy....

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ICE CREAM TAFFY.

ICE CREAM TAFFY.

Cook all this at once, stirring constantly but very gently from the time you put it on the stove until it is done. When it commences boiling, put in thermometer and cook to about 256 or 258. Be careful to stir underneath thermometer to prevent its sticking. When done, pour on slab, and when cool, pull same as others and flavor with vanilla....

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PEPPERMINT RECEPTION MINTS.

PEPPERMINT RECEPTION MINTS.

Use the above recipe for “Cream Taffy.” Flavor strong with peppermint while on the slab. After the taffy has been pulled, place it on a table or slab dusted with XXXX sugar. Shape the batch round; pull it out in a long strip, cut into small pieces as you pull it out, and roll them in XXXX sugar. Leave the pieces spread out for a few hours. Place them in an air tight jar where they will turn mealy. Put sugar, glucose and water in kettle on hot fire, stir until it boils, wash down sides of kettle,

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SOFT BUTTERSCOTCH

SOFT BUTTERSCOTCH

Put sugar, glucose and water on the fire, stir until it boils, wipe down sides of the kettle, cover and steam same as other recipe, remove cover, put in thermometer and cook to about 245. You notice, probably, we say “about” in giving degrees in some recipes, which means that if they are one or two degrees either way, it does not hurt them. When the batch is up to 245, put in the molasses, butter, and ginger, and leave the thermometer in it and stir constantly, but not too hard, and cook to abou

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PEANUT BRITTLE

PEANUT BRITTLE

Put sugar, glucose and water on hot fire and stir until it commences boiling, wash down sides of kettle, cover until it steams well, remove cover, and put in thermometer and cook to 275, then take out the thermometer and put in the peanuts and butter, and stir constantly after you put the peanuts in. This of course will reduce the temperature of the batch, but it will soon boil up, and must be cooked until the peanuts are roasted, and the candy becomes a golden brown color, which it does about t

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BLACK WALNUT BRITTLE

BLACK WALNUT BRITTLE

Cook sugar, glucose and water same as in peanut brittle, and when up to 275, remove the thermometer and stir in the butter only, and not the walnuts. Continue stirring after the butter is in until the candy is a golden brown color; then take off the stove and stir in the broken walnut meats, as many as you wish, but the more you put in the better it will taste. Stir them in thoroughly, and also the vanilla; then stir in the soda, the same as in peanut brittle, and pour out on greased slab. Do no

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FIG OR DATE BRITTLE

FIG OR DATE BRITTLE

Cook sugar, glucose and water on hot fire to 275 or 280. Then pour it on well greased slab or platter, which has previously been covered with figs cut up, or dates with seeds removed, putting in just as many as you wish. You may also, if you wish, use nuts of any description in place of the fruit, or part of each. Just before pouring the syrup over them, stir into it a good teaspoonful of vanilla, but do not stir it much or it may sugar for you. When cold break up in small pieces....

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NUT BRITTLE.

NUT BRITTLE.

Heat the nuts in an oven. Put the sugar, glucose and water into a kettle, stir until it begins to boil, and wash down the sides of the kettle with a damp cloth; put in thermometer and cook to 295. Turn out the fire and remove thermometer, add the butter, salt and essence of lemon, and stir in well, then stir in the warm nuts and scrape out on a greased slab. After it has been on the slab about thirty seconds, turn the batch upside down and commence pulling it out thin, as directed in making pean

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SUGARED POPCORN

SUGARED POPCORN

Put the sugar in a small kettle with just enough water to dissolve the sugar, stir until it boils, put in thermometer and cook to 222. Have the corn ready in a good sized kettle, and as soon as the syrup is cooked, pour over the corn in a fine stream. Have someone stir the corn while you pour the syrup in it. Continue stirring briskly, until the corn separates, and turn out on your work board or wax paper and immediately pull the grains apart. You may also add a little red or green color to the

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POPCORN BALLS

POPCORN BALLS

Put the sugar, glucose and water into a kettle and stir until it commences to boil. Put in the thermometer and cook to 240. Add vanilla. Pour the syrup slowly over the corn , stirring well. Moisten the hands with cold water and take out the desired amount of corn, pressing it into a ball. Maple sugar may be used instead of the white. For a variety, color the white syrup pink and flavor with strawberry. Have the corn slightly warmed in the oven, so that when the batch is done cooking, you can get

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PEANUT BAR.

PEANUT BAR.

Put the sugar, glucose and water in a kettle, stir until it boils, wash down the sides of the kettle with a damp cloth and cook to 240. Take out the thermometer and add the raw peanuts and stir continually, until the batch turns a yellowish color, and the peanuts pop and are roasted. Simply lift out the paddle with a few peanuts on it occasionally, is a better way to tell when the peanuts are roasted enough. Do not try to get these peanuts too brown in the kettle, as they will roast considerably

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HOREHOUND CANDY.

HOREHOUND CANDY.

Put sugar, glucose and horehound tea, (the strength of the tea will depend upon the individual taste) into a kettle, stir until it boils, wash down the sides of the kettle with a damp cloth, put in thermometer and cook to 295 to 300; when it reaches that point, remove the thermometer and get it off the fire as quickly as possible. Then pour on a greased slab, with the bars set out far enough so that when the batch has been poured out evenly, it will be about a quarter of an inch thick. As soon a

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GRILLED NUTS

GRILLED NUTS

Take one pound of granulated sugar with enough water to dissolve it, and cook with the thermometer, in the same manner as other candies, to about 275, then set off the stove, and pour into it as many filberts or hazelnuts as this will cover, and stir them well until they sugar, and become very white, which will be in a few moments. Have your nuts previously roasted a little and the skins rubbed off. Do this by putting them in a pan in the oven, watch them closely, and as soon as they are nearly

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ORIENTAL JELLY.

ORIENTAL JELLY.

Cut the gelatine in pieces about one inch long, with a pair of shears, and put into a kettle, and over this pour the boiling water, then set aside. Put sugar and glucose into another kettle and remember that this is the kettle you will cook the batch in. Now take the kettle with the gelatine in, and add enough warm water to cover the gelatine, which by this time has puffed up quite a bit, and set on the fire and stir until it starts to boil. Then turn out the fire and continue stirring until it

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PINEAPPLE PUFFS.

PINEAPPLE PUFFS.

Put sugar, glucose and water into a kettle, set on the fire, stir until it commences boiling. Then take out the paddle and wash down the sides of the kettle with a damp cloth, and cook to 252. Beat the egg whites while this is cooking, or better still, have someone beat them for you, and as soon as the thermometer registers 252, take the kettle off the fire. Put the well beaten egg whites into a pan and have them ready, then take your paddle or spoon and rub the candy against the sides of the pa

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NUT PUFFS

NUT PUFFS

Use the recipe for Pineapple Puffs, and simply add the nuts in place of the pineapple, and vanilla flavor instead of the essence of pineapple. Hickory nuts or pecans are considered the best....

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CHERRY BOUNCE.

CHERRY BOUNCE.

Make the same as pineapple puffs, using candied cherries and vanilla flavor in place of the pineapple fruit and flavor. This may also be colored a delicate pink and are fine when dipped in chocolate....

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MEXICAN PENOCHE.

MEXICAN PENOCHE.

Put the sugar, glucose and cream into a kettle, stir until it boils, then put in thermometer, keep stirring and cook to 234. Set off the fire and add the bon-bon cream and beat until the bon-bon cream is all melted, and the batch stiffens a little. Chop the nuts a little and work them in the batch. Beat slowly until the candy is stiff enough to stand and not flatten out when dropped on wax paper or buttered plates, then spoon out as directed in dropping pineapple puffs. English walnuts are the s

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ICED LEMON WALNUTS

ICED LEMON WALNUTS

Melt some fondant in a double boiler. Color a light yellow and flavor with grated rind of lemon. Choose perfect halves of white English walnuts. Dip them into the fondant and drop them on wax paper. If they are not coated sufficiently thick, dip them a second time. One dipping is usually sufficient....

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First Batch

First Batch

Put the sugar, water and cream of tartar into a kettle, set on the fire, and stir until it commences to boil, then take out the paddle and wash down the sides of the kettle with a damp cloth, put in the thermometer and cook to 248. Have someone beat the egg whites stiff, so that they will be ready when this batch is done cooking. Put the egg whites in a kettle large enough to hold the eggs and both of these batches, and allow room for beating. Have the eggs in the kettle ready, and as soon as th

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Second Batch

Second Batch

Set on the fire, stir until it boils, wash down sides of the kettle, put in the thermometer and cook to 258. Take out the thermometer quickly and get off the fire, as directed in the first batch, and immediately pour slowly into the first batch with the eggs, stirring the egg batch continually, and it does not hurt to scrape out the kettle a little in this last batch. Now beat the batch until it begins to get a little stiff, then add a good tablespoon of vanilla flavor; keep beating until it get

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STUFFED DATES

STUFFED DATES

Remove the seeds from the dates. Color and flavor some fondant. Form it by rolling it in small pieces and lay it in the date; press it together firmly. Dust with XXXX sugar. Pistachio flavor with a delicate color of green is especially nice....

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NUTTED DATES

NUTTED DATES

Remove the seeds from the dates and fill them with nuts; press together firmly and roll in granulated sugar....

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CANDIED ORANGE PEEL

CANDIED ORANGE PEEL

Keep the peel of the fruit as you use it, in a weak brine until enough has collected to preserve. Wash it thoroughly in several waters. Let it boil in plenty of water until tender, changing the water several times. If the peels are fresh, they need be boiled in one water only. When they can be pierced with a straw, drain off the hot water. Let them cool and scrape out the white pulp with a spoon. Make enough syrup to cover the yellow peels, using the proportion of a pound of sugar to a pint of w

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SPINNING SUGAR

SPINNING SUGAR

Although spinning sugar has been called the climax of the art of sugar work, you need not be deterred from trying it. It cannot be made on a damp day or in a moist atmosphere. Spun sugar makes a beautiful decoration for ice creams, glace fruits and other cold desserts. Put the sugar, water and cream of tartar into a kettle and stir until it commences to boil. Wipe down the sides of the kettle and steam. Put in the thermometer and cook to 310. Care must be used so that it does not burn. Remove it

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SALTED ALMONDS

SALTED ALMONDS

Put one tablespoonful butter in your kettle, for each pint of nuts you have, and set the kettle on the stove until the butter melts and is very hot, then put the nuts in the kettle with the butter, and stir constantly until nearly done, or brown enough, as they cook somewhat after taking off the stove, then sprinkle well with salt, and pour them out in a sieve which has been set over a pan, so as to allow any remaining butter to run off. If you wish, you may first blanch your almonds by pouring

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SALTED PEANUTS

SALTED PEANUTS

Use the raw Spanish peanuts, without blanching them, and roast and salt in the same manner as directed for almonds. Dainty looking candy may be spoiled in packing, and what would be a nice appearing box of candy loses its charm because it is not packed with care and taste. Candy boxes may be bought in almost every town, but if you have saved some that you have received, these may be used as well. Paste an appropriate postal card over the name of the firm on the lid. Line the box with wax paper a

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Cut a piece of white cardboard to fit between the layers. Bristol board or two pieces of heavy writing paper will answer the purpose. Fold the strips of white paper, as illustrated.

Cut a piece of white cardboard to fit between the layers. Bristol board or two pieces of heavy writing paper will answer the purpose. Fold the strips of white paper, as illustrated.

Illustration on previous page will give you a good idea how to arrange the candy in diagonal rows. Be very careful not to put rows of candy near each other which do not harmonize. Fill in the corners of the box with coated nuts, grilled nuts and candied cherries so that it looks well filled. Ornament the top of the box with crystalized mint and rose leaves, crystalized violets, large silvered dragees and chocolate coated nuts wrapped in tin foil; two or three is sufficient for one box. Fold over

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MAPLE CENTER CREAM

MAPLE CENTER CREAM

Make exactly same as above, only instead of white sugar, use two-third maple and one-third white. If you use maple syrup instead of maple sugar, allow two pounds of syrup for every pound of sugar desired. You will find this cream very sticky, and it takes longer to cream it up than the other, but it makes a delicious chocolate cream. Do not get discouraged and think it is not going to cream for you, for if you cooked it to the right degree, it will never fail to cream....

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HOW TO MOULD IN CORNSTARCH.

HOW TO MOULD IN CORNSTARCH.

As you use the center cream for the inside of chocolate creams, you must have some method of moulding them on account of that cream being so soft and sticky. This is done in cornstarch, the same kind as you use for cooking purposes, as that does not stick to the candy in the least. Get the cheapest grade possible, as that answers the purpose. It should cost you from five to eight cents a box, and we would advise you to get four or five boxes at once, as it never spoils and may be used indefinite

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CHOCOLATE CREAMS.

CHOCOLATE CREAMS.

You may make them any flavor or color you desire. You may, if you wish, roll bon-bon cream up into balls and coat them with chocolate, but this does not make a nice chocolate cream, and the proper way is to mould the centers in cornstarch as directed, using the center cream for this purpose. Either rose, wintergreen, peppermint, strawberry, vanilla, or lemon make a fine chocolate cream. It is best to make each flavor a different shape. Color the rose, strawberry, and wintergreen a delicate pink

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CHOCOLATE MARSHMALLOWS.

CHOCOLATE MARSHMALLOWS.

Buy your marshmallows, as that is cheaper and much easier than making them, and coat them with chocolate the same as chocolate creams. If they are very large, it is best to cut them in two before coating, as they will look prettier. Pistachio nuts, chopped very fine and sprinkled over them before the chocolate sets, look very nice....

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CHOCOLATE CARAMELS.

CHOCOLATE CARAMELS.

Make some caramels, either vanilla or strawberry flavor, which are the best for this purpose, and coat same as directed for other chocolates....

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CHOCOLATE DATES.

CHOCOLATE DATES.

Remove the seeds from dates, roll them up, and coat with chocolate as directed. If you stuff these dates with chopped hickory nuts after removing seeds, then press firmly together and coat with chocolate, they are very fine....

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CHOCOLATE FIG PASTE.

CHOCOLATE FIG PASTE.

Buy some fig paste or Oriental jelly, and coat with chocolate same as others, and you will find it makes a very fine piece of candy....

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CHOCOLATE COATED FUDGE.

CHOCOLATE COATED FUDGE.

Cut freshly made fudge up in squares and coat with chocolate. Chocolate fudge, coated in this manner, is probably better than the other flavors. Opera fudge, cut into squares and coated with chocolate, is much nicer than the other kind of fudge....

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CHOCOLATE WAFERS.

CHOCOLATE WAFERS.

Drop out some wintergreen or peppermint wafers in the manner described before, only use center cream instead of bon-bon cream, then coat with chocolate. It is best to use the center cream in making these, as it mellows up more after being coated than bon-bon cream, as it is much softer....

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CHOCOLATE WALNUT BRITTLE.

CHOCOLATE WALNUT BRITTLE.

Make a batch of walnut brittle as directed, and cut into oblong pieces about one inch long, then coat with chocolate. These are very brittle and nice eating....

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CHOCOLATE CHERRIES.

CHOCOLATE CHERRIES.

Select large candied cherries, and coat with chocolate same as other centers. These are probably the finest chocolates you can make, and also the most expensive, and I would advise you to only use them in dressing off the top layer of your boxes....

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CHOCOLATE NUTS.

CHOCOLATE NUTS.

Either English walnuts, pecans, or Brazil nuts are very fine when coated with chocolate. Do it in the same manner as other chocolate coating, but do not roast these nuts before coating them....

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CHOCOLATE ALMONDS.

CHOCOLATE ALMONDS.

Roast the almonds in the oven, being careful about getting them too brown, and when cool, coat with chocolate. Never coat nuts of any description with anything but sweet coating; if you should use chocolate on them that is the least particle bitter, they would not taste good at all. The best way to coat these small nuts, is to work your chocolate, then put in quite a number of the nuts, roll them around a little, then with a pair of tweezers, lift them out one at a time and lay on your oilcloth.

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FILBERT PYRAMIDS.

FILBERT PYRAMIDS.

Roast the filberts in the oven, same as you do other nuts, then coat with chocolate, and in laying them on the oilcloth, lay three of them in the form of a triangle so that they will touch each other, then lay another one on top and when the chocolate is set, they will stick firmly together and look very pretty in a box. If you have a pair of tweezers, they are very convenient with which to pick the nuts out of the chocolate, and lay them so that they will touch each other. In laying the last fi

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PECAN FRITTERS.

PECAN FRITTERS.

Pour out a little chocolate coating, work it until nearly cold, then mix into it broken pecan meats until it is pretty thick, then with a spoon drop it in the form of patties on the oilcloth, and make them about the size of a silver dollar. Have enough nuts mixed in the chocolate so that they will be thick enough to hold their shape after being dropped out and will not spread any, and consequently they will be very rough looking, which they should be. These are about the finest candy in this lin

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PEANUT FRITTERS.

PEANUT FRITTERS.

Make them in the same manner as pecan fritters. Always use roasted peanuts, and if you have the raw Spanish peanuts, roast them in the oven first, as they are better than the large peanuts....

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CHOCOLATE COATED PINEAPPLE.

CHOCOLATE COATED PINEAPPLE.

Cut some candied pineapple into points and coat with chocolate....

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CHOCOLATE COATED KISSES.

CHOCOLATE COATED KISSES.

Molasses and Moonlight Kisses are greatly improved when coated with chocolate. Cut the kisses into pieces about two inches long and coat with chocolate....

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CHOCOLATE NABISCOS.

CHOCOLATE NABISCOS.

Buy a few Nabisco wafers, cut them in four pieces and dip in sweet chocolate....

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CHOCOLATE COCOANUT.

CHOCOLATE COCOANUT.

Make a batch of cocoanut centers as given in this book, roll them round and dip in chocolate. This makes a nice topping piece for your boxes. You may also set a small round dragee on top of the ball, while the chocolate is still warm....

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MARASCHINO CHERRIES.

MARASCHINO CHERRIES.

Drain the liquor from red or white Maraschino cherries. Melt some fondant, and dip each cherry in the melted fondant. It is well to add a little of the liquor to the fondant while melting, as this has a tendency to make the fondant watery in about a day. As soon as you have dipped all the cherries, and the fondant on them has cooled, commence at once to coat with chocolate. If after you have finished coating, and you find little drops of syrup standing out on the chocolate coated cherries, simpl

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HOW TO COAT CHOCOLATES

HOW TO COAT CHOCOLATES

For coating chocolates, confectioners use what is called “Sweet Coating Chocolate,” which is prepared expressly for this purpose, and you will be able to purchase it of any confectioner who makes his own candy, or any candy supply house, if you live convenient to one, and also in some of the large grocery stores. There are a great many different grades of coating chocolate, and we strongly encourage using a good chocolate, as the better grades give the best results; because there is less sugar i

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A FEW PRELIMINARY INSTRUCTIONS.

A FEW PRELIMINARY INSTRUCTIONS.

The condition of the weather plays an important part in candy making, especially in the chocolate coating. Never attempt to coat on a rainy day, as the moisture in the air, prevents the chocolate from setting quickly, and the chocolates become grey. Dry weather is by far the most satisfactory, as the chocolate is easier to handle, works better, and coats with more luster. As no doubt you will do the most of your chocolate work in the winter time, you must pay strict attention to the conditions u

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DIRECTIONS.

DIRECTIONS.

Pour on the slab 1½ pounds of the melted chocolate. Assume the position of the hand as shown in figure 1; draw the fingers through the chocolate with a “pawing” motion as shown in figure 2 . Each time that the fingers touched the chocolate on the downward motion, close the hand, and lightly squeeze the chocolate that is held between the fingers and the palm. The chocolate flows through the fingers and from the sides of the closed hand. Repeat this motion until the chocolate is spread out over th

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COATING THE BON-BONS.

COATING THE BON-BONS.

When the chocolate has been worked as directed, take a cream, (see directions “How to Mold in Cornstarch”), an Oriental center, or a nut and drop it on the mass of chocolate near the edge of the slab in front of you. Cover it thoroughly by using the thumb and first three fingers, as shown in figure 6 . Pick up the cream from the mass of chocolate, wipe the side and back of your hand on the slab (or use the back of a knife) to clear it from the excess of chocolate which clings to it, otherwise th

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ORNAMENTING THE BON-BONS.

ORNAMENTING THE BON-BONS.

In ornamenting bon-bons it is necessary to have some one help you. The ornament must be placed on each bon-bon as soon as coated , before the chocolate is set. Your helper can do this while you must continue with the work of coating. A nut or silvered dragee, as shown in figure 8 , may be put on top as an ornament. Do not press the ornament on the bon-bon, but place it lightly, otherwise it will form a base. To acquire this skill in marking, begin by trying to mark the coated nuts. Roast some al

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HELPFUL SUGGESTIONS.

HELPFUL SUGGESTIONS.

When you coat begin by using the chocolate which is directly in front of you, and keep this cleared space to wipe the chocolate from your hand after you pick up the cream center from the mass of chocolate. When you have used about one-third of the chocolate, sweep around the inside edge, as you did when working it, so that you may keep the entire mass the same temperature. Do this quite frequently. Coating candies in the manner described here, your creams will have no base on them whatever, and

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This is acknowledged by everyone to be the finest Italian chocolate cream made, and when coated with the proper coating, it is a delicious confection, with a very brittle coating, and when broken open, the center is as smooth and soft as whipped cream.

This is acknowledged by everyone to be the finest Italian chocolate cream made, and when coated with the proper coating, it is a delicious confection, with a very brittle coating, and when broken open, the center is as smooth and soft as whipped cream.

We put this recipe last for the reason that you should learn to do the other chocolate coating before attempting this. The coating is done in exactly the same manner, except with these it is necessary to handle them very quickly, and consequently you must have a little experience in this line before attempting these, but after making them once, we do not think you will ever make the other different kinds, except for the purpose of filling your Christmas boxes, when it is very nice to have an ass

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MAPLE ORIENTALS.

MAPLE ORIENTALS.

Put both kinds of sugar and the water into a kettle, stir till dissolved, add the glycerine, continue stirring and wipe down kettle same as for fondant, and when it commences to boil add the acid, then cover the kettle until it steams well, remove the cover, put in the thermometer and cook to exactly 238, then pour on a moistened slab, and finish exactly the same as vanilla Orientals. You will notice that we tell you to cook this to 238, while the vanilla Orientals are only cooked to 236. The re

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ANGEL FOOD.

ANGEL FOOD.

Sift your flour three or four times. If you have powdered sugar, use it for this cake; if not, use granulated and sift it two or three times. Add a pinch of salt to your whites of eggs, beat them a little, then add the cream of tartar and beat until stiff; then stir the sugar and vanilla into the beaten whites, and in doing this always stir from the bottom, as it keeps them fluffy, and do not stir it any more than is necessary. Remember this in all cake recipes where you stir sugar into whites o

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GOLDEN CAKE.

GOLDEN CAKE.

Sift the flour and soda together three times, and remember in all cake recipes, in measuring soda to use scant measure. Put cream of tartar in yolks and beat them stiff as possible. Sift your sugar on a plate, warm it in the oven a little and then cream it and the butter together thoroughly and add the flavoring while doing this; add beaten yolks to this and beat in well. Now add the milk and flour and beat it hard for about two minutes, then bake in two layers and lay up with white frosting. Ha

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DEVIL’S FOOD.

DEVIL’S FOOD.

Grate your chocolate, and to it add half of the milk, and set on stove and stir until dissolved. Then stir in half cup of your sugar and set away to cool. Sift the soda in the flour three times. Beat the yolks very stiff. Warm the remainder of the sugar in the oven a little; then cream thoroughly with the butter, then add the beaten yolks to this and stir in well. Add the cream of tartar to the whites of the eggs after beating them a little and then beat until stiff. Add the remainder of the mil

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SPONGE CAKE.

SPONGE CAKE.

Beat the yolks very stiff. Add pinch of salt to the whites, beat a little, then add cream of tartar and beat stiff. Then stir in gently the sugar and vanilla, and the beaten yolks, then fold in the flour and bake in a very moderate oven. This makes a delicious sponge cake....

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SUNSHINE CAKE.

SUNSHINE CAKE.

Beat yolks very stiff; add pinch of salt to whites, beat a little, then add cream of tartar and beat until stiff. Sift your sugar once or twice, then add it and the beaten yolks to the whites and stir in gently, adding the vanilla when doing this, then fold in the flour carefully and bake in a moderate oven. This cake is very fine to use in making Charlotte Russe, as follows: cut it up in very thin strips, then cut the strips just long enough to fit around the inside of the cup, then fill center

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BRIDE’S CAKE.

BRIDE’S CAKE.

Sift first, then warm the sugar as directed before, and cream thoroughly with the butter and add vanilla while doing this. If you wish, you may add a little violet flavoring, as it improves it. Put the soda in the flour and sift three or four times. Then add it and the milk to the creamed butter and sugar and mix well. Beat the whites a little, then add the cream of tartar and beat until stiff; then mix them with the other ingredients, and bake in a deep pan in a moderate oven, and will require

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ORIENTAL ICING.

ORIENTAL ICING.

Cook the sugar with just enough water to dissolve it to 236, and do this operation the same as directed in making fondant or Oriental cream for centers, adding the glycerine when the sugar is dissolved and the acid when it commences boiling, and be sure and wipe down sides of kettle and steam it. When cooked to 236 pour out on slab or platter, which has been dampened a little, and allow it to get cold; then beat your eggs white and put it on the syrup and cream up the same as in Oriental creams,

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CHARLOTTE RUSSE.

CHARLOTTE RUSSE.

Beat the cream stiff enough to stand alone, and this cannot be done unless you have very thick cream; add the sugar and the vanilla to it and mix thoroughly; beat the whites after adding a pinch of salt to them, until very stiff, then mix them well with the whipped cream, and with a spoon, fill your cups which have previously been lined with the Sunshine cake, cut up as directed, or with Lady Fingers, split open. This makes a delicious dessert, and putting a candied cherry on top of each one, se

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ORIENTAL PUNCH.

ORIENTAL PUNCH.

Mix the water, lemon juice, and orange juice together, and add enough sugar to sweeten to suit the taste. Then strain it and add enough green coloring to make it a very pale green; then add the peppermint, which will give it a peculiar flavor that is very fine. Claret punch may be made in the same manner, only leave out the peppermint and green coloring, and in their place add enough claret to flavor and color it. Serve these cold....

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CHOCOLATE SYRUP.

CHOCOLATE SYRUP.

Mix sugar and cocoa well together, then add the hot water, set on stove, stir until it commences to boil, then add a pinch of salt and stop stirring, and cook exactly two minutes after it starts boiling. Set off the stove, and when cool stir into it the vanilla. Then pour it into a glass jar and put away until needed. This syrup is to use in making hot chocolate or cocoa, and is done in the following manner: put a tablespoon of the syrup in your cup, then put in two tablespoonfuls of cream, and

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TABLE SYRUP.

TABLE SYRUP.

Put all this in a kettle, stir till it boils, then wash down sides of kettle, and cook to about 218 or 220. Set in a cool place, and do not disturb till cold. If it is a little too thick when cold, add a little water. This makes a fine syrup and with the thermometer, it can be made the same every time. If it is allowed to cool without being disturbed, it will not sugar, and will keep indefinitely....

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