Rigby’s Reliable Candy Teacher (continued 2)

These goods will grain and become soft and creamy.

CLOVE SQUARES.

Place in kettle

7 pounds sugar, 3 pounds glucose, Water to dissolve same.

Cook to 270° or 280°; and stir in a few drops of burnt sugar, flavor with clove, and pour on slab; fold up the edges and knead the batch good until it turns a nice brown color, then as quickly as possible roll out thin and mark both ways with a caramel cutter; when cold break apart.

YANKEE HONEY CARAMELS.

Place in kettle

4 pounds sugar, 4 pounds glucose, ½ gallon cream, 1 oz. cocoa butter, 2 oz. nucoa butter, 1 pint strained honey.

Cook to a good, hard ball, not a crack; pour on slab; cool quick by moving it in cold place on slab, then pull on hook until quite spongy; when done flatten it out on slab the thickness of caramels; when cold mark and finish as other caramels.

YANKEE NUT CARAMELS.

Proceed as with above, and when done pulling add 2 pounds nuts—knead in any kind of nuts you wish—and roll between iron bars, thickness of caramels.

CREAM FIGLETS.

Grind 5 pounds of figs and knead into it 2 pounds No. 1 dipping cream; use XXXX sugar and get to a stiff paste; then with the rolling-pin flatten it out the thickness of mint lozenges, and with a one-half-inch round tin lozenge cutter cut them out and throw them in XXXX sugar; when done sift off the sugar and stack them in dishes for the show case.

Grind dates, after removing the seeds, and proceed as with Cream Figlets, and finish the same.

They are good eaters and sell well.

They can both be dipped in chocolate or dipping cream. They also make a nice piece of goods in either one.

CHOCOLATE LAYER NOUGAT.

Make a batch of Vanilla Nougat, and as you place it in the box, when finished, put in at first nougat enough to extend one inch in height, then cover it with a wafer sheet, then spread over this dark melted chocolate, and place another sheet of wafer paper over this; now pour the balance of nougat on top and then another sheet of wafer paper.

When this nougat is cut the center shows up good and is a nice piece of eating.

You can also, if you wish, make a pink or any other color of nougat and place the chocolate in the same way. I usually run four or five kinds of nougat in the above style, as it sets off the show case to good advantage.

In dipping bon bons, chop up fine any kind of nuts and flatten them out evenly on the table, and as you dip a bon bon, drop it on the nuts; when dry stack them, with nut side up.

These goods look well. You can also color fine cocoanut pink, yellow or violet, in fact any color to suit you, and drop bon bons as above. They also look well.

To color cocoanut do so the same way as you would color sugar or sugar sand, only omit the ammonia.

CREAM RAISINS.

Open very large raisins, take out the seeds and stuff them with dipping cream, then crystalize them. They look well and are nice to top off a box of candy with. Color some of the dipping cream violet, pink, yellow, and leave some white. I always make them in assorted colors, as they look better and sell better.

BUTTER-SCOTCH CHOCOLATES.

Make a batch of butter-scotch patties; run them small—a little larger than a nickel—then dip them in chocolate.

They are leaders wherever they are made.

You can also dip the above in dipping cream; they make a nice piece of goods. In my mind, anything that tastes well in our line sells well, no matter if anyone else ever made the same piece of goods before or not.

CHOCOLATE-DIPPED CARAMELS.

It is not necessary to make chocolate caramels for dipping in chocolate, as it is only a waste of chocolate. Make a plain vanilla caramel, and when they are coated the coating itself will be all the chocolate flavor needed.

CARAMEL CREAMS.

Make a nice caramel and cook it a little lower than for a stand up caramel, and when cold cut in size of caramels, and then cut them in two again and dip in dipping cream. They make a nice center if cut in two and not cooked too high.

COCOA DATE CHOCOLATES.

Open any amount of dates and take out the seeds, and then place in them fresh grated cocoanut; close them up, and when ready dip in chocolate.

These goods are good eaters and sell well.

GINGER CHOCOLATES.

Cut up in fine pieces ½ pound of ginger and knead it in 6 pounds of No. 1 dipping cream to a stiff paste, then roll them out in little balls, and then flatten them out with the forefinger; when done dip in chocolate.

OPERA CREAM DATES.

Open 5 pounds dates and remove the seeds; now make a small batch of Opera Cream as per recipe for same, knead it well, flavor slightly with vanilla, roll in small pieces, and fill dates and finish as ordinary cream dates.

These goods must be made in small batches in hot weather, as Opera Cream soon sours. You will find these goods much richer than the ordinary cream dates.

SPICED BON BONS.

Try these, as they are extra fine and cannot be duplicated by others unless you give up the recipe.

Take two five-cent packages of New England mince meat and 5 pounds of No. 1 dipping cream and knead them together, adding XXXX sugar until you get it to a stiff paste, then roll out in little balls size of a marble, and dip them in No. 1 dipping cream.

SPICED CHOCOLATES.

Proceed as with spiced bon bons, dip them in dark chocolate and place a pecan half on top of each.

When dipped this is a beautiful piece of goods and sells well wherever I have made it.

GINGER SQUARES.

Make same as Clove Squares, only flavor with ginger, and when on slab color a delicate yellow, and finish as Clove Squares.

CHOCOLATE BOSTON CHIPS.

Put in kettle

6 pounds sugar, 1 pound glucose, Water to dissolve same.

Now get 1 pound of dark chocolate and melt it in front of table furnace by placing it in an empty marshmallow box; when melted add XXXX sugar and stir or knead it till quite a thick paste; now set to one side and cook the above batch that you first prepared to 310°; pour off on slab, prepare it for the hook and pull, then twist out the air and form it in a flat piece on spinning table and lay the chocolate paste in center and fold up quick, then flatten it out and see that the left end is closed; now pull out one inch wide and thin as possible, and have your helper crimp them, or leave them straight, or in curls, just as you prefer.

COCOANUT CREAM CARAMELS.

Place in kettle

6 pounds sugar, 10 pounds glucose, Water to dissolve same.

Cook to 236°; set off on barrel and stir in all the fine powdered cocoanut it will stand, then pour it on slab over heavy oiled paper, and spread it out to about one-half inch in thickness; place iron bars around it, then melt 8 pounds of fondant, not too hot, and spread one-half of it over the top of the batch; let set a moment, then turn over the whole batch carefully and take off the paper, then place iron bars around again and spread the balance as before; when cold cut in small squares. Now cook 10 pounds of sugar, and water to dissolve same, to 238°; set off and with the paddle stir it just so as to partly grain it, then dip the squares in this one at a time and lay them in a wire screen or coarse sieve; when dry they are ready for the store.

HONEY CHOCOLATES.

Place in kettle

10 pounds sugar, 7 pounds honey, Water to dissolve same.

Cook to 244°; pour on a dampened slab, and when nearly cold pour on the batch 2 pounds of ground pecans and cream in the usual way; now melt the cream and add one-half glass of simple syrup and flavor with extract of vanilla, and then run them in starch in prints in the shape of patties; when cold dip them in dark coating of chocolate.

MARSHMALLOW FIGLETS.

Grind 5 pounds of figs, then take 2 pounds of marshmallows and mash them up by tearing them apart, and knead them into the figs; add XXXX sugar, and then pick them out and stack roll them up in balls size of a marble; and then as you set them down press them flat with your forefinger. When all is done lay them in XXXX sugar, and then pick them out and stack them nicely in glass dish for show case.

These goods, cheap as they are to make, readily sell at forty cents per pound, and are liked by all.

PLUM CHOCOLATES.

Take the stones out of two dozen good and ripe plums, and lay them in a fine sieve and squeeze them through; now place the pulp in the kettle and add 7 pounds of sugar and 1 pint of water; cook to 240° and add quickly 2½ ounces of dissolved gelatin and stir and cook to 248° or 250°; set off on barrel and run the batch into starch prints, oval shape; when they set and are ready, dip in chocolate.

In winter when there are no plums, you can use any kind of can preserves if you are unable to obtain plums.

CHOCOLATE FIGLETS.

Grind 5 pounds figs, and then add 2 pounds of fondant to it and knead both well together; use XXXX sugar, and get it to a good stiff paste, then flatten it out on the slab to about the thickness of caramels and with a half inch tin lozenge cutter cut them out and dip in chocolate.

The above are also nice to dip in fondant, and look well made larger. When dry cut in two so as to show the center.

SPUN SUGAR.

You may and you may not be able to make the above to look well the first time you attempt it; but by practice, you will soon be able to turn out quite a respectable batch. Cook any amount of sugar, and water to dissolve it, to 276°, not above this, and see that you put no more water in than is enough to dissolve the sugar, as boiling it too long affects the color of the batch; use about one pint of water to every 2 pounds of sugar; when the batch starts to boil cover the kettle and let the steam wash the sides clean, then take off cover and when the batch is cooked to 276° set kettle on a barrel; now have ready two newspapers spread on the floor, and set a clean, empty sugar barrel on the center of the paper and with a common egg whip, or four or five kitchen forks tied together, dip into the batch and then swing the forks or egg whip to and fro quickly as possible across the barrel; continue this until the batch starts to darken; when at that point it is unfit for use and must be added to what scraps you have; pick up the spun sugar and form it as you wish.

MARSHMALLOW CHOCOLATE BRITTLE.

Take 4 pounds of fresh marshmallows and 2 pounds of dipping cream and knead them together in front of the table furnace to a stiff paste; set to one side, so as it will remain warm, and then place in kettle

7 pounds sugar, 2 pounds glucose, Water to dissolve.

Cook to 310°; then add ½ pint of dark molasses, and stir and cook to 320° or 330°; pour on slab when partly cold, fold up and pull on hook, then twist out the air and place it on the spinning table and shape it in a piece about ten by fourteen inches, and place the marshmallow cream in the center the length of outside piece and fold it up as for stick; then flatten it all out and pull in one inch strips as wide and a little thicker than Boston chips, and have helper run the caramel cutter over it; when cold dip in dark, sweet chocolate.

FOREST SWEETS.

Place in kettle

5 pounds sugar, 2 pounds glucose, Water to dissolve same.

Cook to 280° or 290°; then set kettle off on barrel and stir in all the mixed shelled nuts you can possibly get in, then pour all in a coarse sieve and let the drippings run through in a pan; now dump the batch on a cold slab and with your fingers separate the nuts when cold; place them in a long nickel pan for the store.

The nuts used are Brazils, almonds, walnuts, filberts and pecans.

OPERA CHOCOLATES.

Make a batch of Opera Cream and when done melt it as other fondant and run in starch molds, such as a pointed common chocolate.

These goods, when well flavored with vanilla, are a leader.

SALT WATER SQUARES.

Place in kettle

5 pounds sugar, 2 pounds glucose, Water to dissolve same.

Cook to 270°; then add ¼ pound of butter, a teaspoonful of salt, stir and cook to 280°; pour on slab, spread it with palette knife as thin as possible; mark them with a caramel cutter at once, and when cold break them apart.

VANILLA MARSHMALLOWS.

First dissolve 15 ounces gelatin in 3 quarts of hot water and set it to one side; now place in kettle 15 pounds glucose, no water; stir and cook to a hard ball, or about 248°; then set it off on barrel and add 15 pounds XXXX sugar, then pour in the batch, through a strainer, the 3 quarts of gelatin water, then pour the whole lot together and flavor vanilla; now place in your marshmallow beater and beat until the batch is good and stiff; pour it on slab; see that the slab is heavily sprinkled with XXXX sugar, then with a palette knife spread it even and sprinkle XXXX sugar over the top; let stand four or five hours, then cut in squares size of all marshmallows; in cutting don’t draw the knife, but press down and cut; have iron bars on slab before pouring batch.

After you make the above you will never begrudge the money paid me for this book.

ALMOND CARAMELS.

Roast 5 pounds large almonds and set them to one side; then stick into the end of each one the point of a good, sharp toothpick; the round Chinese toothpicks are the best; when this is done cook a small batch of caramel; when done, set the kettle off on a barrel and dip each one of the roast almonds in it, then stick the end of the toothpick in the hole of a fine sieve that must be turned upside down near your work; continue this until all is finished, and when the caramel gets cold pull out the toothpick and you will find it ready for use and a piece of goods fine enough for the best retail stores. Don’t let toothpick run through sieve; place it in sieve on an angle so that the caramel won’t touch anything; then it is impossible to tell how they were dipped.

In making a nice batch of Peanut Bar, it is best to blanch or husk the peanuts. My way of doing this is to cook a batch of peanuts as for Salted Peanuts, but omit the salt; when cold pour them in a sieve and with the hands rub them until the husks are loosened, then blow them all off; put on a batch as for Peanut Bar, only omit the peanuts, and when the batch is about 280° or 290° set it off on a barrel and stir in the nuts; then pour on the slab, flatten out nicely between iron bars; when cold cut in bars to suit.

BLANCHED ALMOND BAR.

Proceed as with Almond Bar No. 1, only pour in blanched almonds instead of almonds with husks on, as it adds to the beauty of the goods and they sell better.

ALMOND COCOANUT CREAM.

First blanch 2 pounds almonds and split them; now put in kettle

8 pounds sugar, 1 pound glucose, 2 pints water.

Cook to 244°; pour on the damp slab; let batch remain until cold, then grate two cocoanuts and lay on the batch, and with a paddle cream them as you would other fondant; when done place all in a kettle, warm it over steam, and when quite thin add vanilla extract and pour on slab between iron bars; when cold cut oblong shape with a lozenge cutter and dip them as other bon bons, and place half an almond on each.

VIOLET CREAM WAFERS.

Place in bon bon kettle 3 or 4 pounds of No. 1 bon bon cream; melt it as for patties, not too hot; color violet and flavor with floral extract of violet, then pour all in a funnel and drop on wax paper, size of a quarter; when dry turn them over and dry the bottom, and they are ready for the store.

SOFT-CHEWING CHOCOLATE BUTTER-SCOTCH.

Place in kettle

7 pounds dark brown sugar, 3 pounds glucose, ½ pound butter, 2 ounces nucoa butter, 2 ounces cocoa butter, Water to dissolve same.

Cook and stir to a good, hard ball, not to a crack, but to a hard ball only; then set off and add ¼ pound of dark, bitter chocolate and stir until well melted; then pour on slab between iron bars; when cold cut in pieces one by three inches and wrap in wax paper.

These goods will not stick if not wrapped, but it is customary to always wrap butter-scotch.

ORANGE CHERRY BON BONS.

Grate the rinds of two oranges; now get 4 pounds fondant and place it on the table or slab, and with XXXX sugar knead it to a good, stiff cream, so that you can roll it out in little balls the size of a marble; then when all is rolled out put 3 or 4 pounds No. 1 fondant in bon bon kettle and color it a delicate orange, and flavor very little with one drop of oil of orange; then add the rinds of the two oranges; melt the cream as for bon bon dipping, and dip the cream balls; place on top of each one-half of a French cherry.

COCOANUT DATES.

Split 5 pounds dates and remove the seeds; then get 5 pounds fondant and knead into it 1 pound of fresh grated cocoanut and roll out in small pieces enough to fill the date, and close it up; now melt 4 pounds of bon bon cream in bon bon kettle and dip each date, and when cold cut in two in the center, and in each piece place in the cream end a small almond.

Don’t crystalize these goods, as they can be made fresh often and sell better.

NUT BUTTER CRISP.

Place in kettle

7 pounds sugar, 3 pounds glucose, Water to dissolve same.

Cook to 300°; then add 1 pint of dark molasses and ½ pound butter; stir good to 320°; then set off and add quickly 6 pounds chopped almonds, and pour on slab between iron bars; mark with caramel cutter; when cold break apart in pieces to fit pans and break up where they are marked as you sell them.

ROCK TAFFY.

Make half batch of Sponge Taffy, as per recipe given, and roll it in one mass; set it to one side; now cook a full batch of Lemon Taffy to 270°; pour on slab, then prepare it for the hook; pull good, then flatten it out on the slab and lay the Sponge Taffy in the center and wrap it with pulled batch; now place the batch before table furnace and flatten it out; pull out in strips two inches wide, and have your helper cut them four inches in length.

DAISY CHOCOLATES.

Cook 7 pounds sugar, 1 pound glucose, Water to dissolve same, to 244°.

While cooking add 2 pounds fine powdered cocoanut and then pour on dampened slab; then pour a few drops of violet color; also flavor with extract of violet; when cold, cut; cream it in the usual way, then prepare it as other cream and run it in starch prints in oblong shape, and dip in chocolate.

TURKISH CREAM.

First dissolve 2 ounces albumen in 1 pint hot water; now place in kettle

6 pounds sugar, 2½ pounds glucose, 1 quart water, 2 ounces nucoa butter.

Cook to 254°; pour on slab, work with spatula until it begins to get cloudy; then add the dissolved albumen, 2½ pounds shelled almonds and 1 ounce vanilla; put in tin box. Let it set a few hours, then cut in squares or slices.

WAFER CHOCOLATES.

Melt 5 pounds of dipping cream in kettle; set off on a barrel and stir in

3½ pounds Heide’s Almond Paste, 1 ounce ground bitter almonds, 2 pounds of cold dipping cream.

Dust the slab thick with XXXX sugar and pour the batch on it; when cold flavor pistachio and work into it XXXX sugar to a stiff dough; roll it out the thickness of mint wafers, and with lozenge cutter one inch round cut them out and let them set until they form a crust and are hard enough to handle; now get your chocolate ready for dipping, and as you pour the chocolate in the pan or upon the slab add a little finely chopped almond with it and mix it into the chocolate and then dip.

TURKISH CREAM NOUGAT.

Place in kettle

18 pounds sugar, 12 pounds glucose, Water to dissolve same.

Cook to 255°; set off on barrel and with paddle stir it until it becomes a good, heavy cream; now add the whites of 18 eggs well beaten, and stir and beat until all is a good, stiff, heavy cream; then add English walnuts, pecans, or almonds, and pour in pan or tray lined with common manilla paper or wafer paper; when cold cut in bars to suit.

You can make the above vanilla, strawberry or chocolate flavors. They are all nice and sell well.

APRICOT CENTER.

Take ten-pound can of apricots and run them through a colander or fine sieve, then put all in a kettle and add 10 pounds sugar; cook over a slow fire and stir until quite thick, so that when you raise the paddle it won’t run off, but drop off in chunks; then set kettle off on barrel and add 3 ounces of dissolved gelatin and run the batch in starch in round, flat molds; let remain over night; use this for dipping or crystalizing then.

When dipped in fondant and then cut in two, they make a showy piece of goods.

GUM DROPS.

This recipe is intended only for retail confectioners, as large manufacturers of candies do not, or would not, attempt to use this formula in the manufacture of Gum Drops; nevertheless, it pays to make them.

Soak 4 pounds of gelatin in 3 gallons of water a half hour; now take 30 pounds sugar, 8 pounds glucose, and add only 1 pint of water, and cook to 240°; then add the gelatin batch and flavor vanilla or strawberry; stir only one minute, and then set the kettle off on barrel; let it stand a few minutes, then skim off the top and run in starch or any style of molds you wish.

CREAM DATES.

Cut open 5 pounds of dates, remove the seeds, then fill it with fondant; form them in original shape and lay them in granulated sugar; sift off the sugar and they are ready for use. You can make them vanilla, strawberry or chocolate by coloring and flavoring the fondant before filling the dates.

CREAM ALMOND DATES.

Proceed as with above, only when you have placed the fondant in the date put a blanched almond in the fondant, so it will show.

WOODLAND CREAM DATES.

Open 5 pounds dates and remove the seeds, then grind 2 pounds hickory nuts or pecan meats and stuff the dates and close them, then dip them in fondant; use the smallest dates you can. Also dip the above goods in chocolate. They are nice and sell well.

COCOANUT BALLS, SANDED.

Place in kettle

3 pounds glucose, 1 pound sugar.

Stir and cook to 246°; set off on barrel, and stir in all the short strip cocoanut it will stand, then pour in all on the slab and pick up little pieces and form them in little balls the size of a marble and lay them in granulated sugar; sift off the sugar and they are ready for the store.

These goods are also nice dipped in chocolate or fondant.

ICE CREAM CENTERS FOR CHOCOLATES. A Delicious Piece of Goods.

Make a batch of Vanilla Marshmallow No. 1, and when all beat up in your beater set one side, then put 50 pounds fondant cream in a kettle and set it over another kettle half full of water; set it over the furnace and stir and cook until the cream is melted and quite hot; then add it to the marshmallow batch and stir good until all is well mixed; then pour it in funnel and run it in starch any shape to suit.

You can color and flavor the above to suit your taste. If the batch is too large for you, divide or quarter it.

PIGNOLIA CHOCOLATES.

Roast 2 pounds of pignolia nuts and chop them up fine; now get 5 pounds dipping cream, and with XXXX sugar work into the cream the nuts and ¼ pound of Heide’s Almond Paste, and flavor strong with vanilla extract; work all into stiff paste and form them in shape and size of pecans; now chop up 2 or 3 pounds of raw pignolia nuts and dip the creams in chocolate and then roll them in the chopped nuts.

QUEEN CHOCOLATES.

Cook a batch of Maple Fugies and grain them as per fugie recipe, then pour them in one pile on the slab and add 3 pounds fondant, and with XXXX sugar knead it all up to a stiff dough; then with the hands roll out oblong pieces about twice the size of a pecan; when done dip them in chocolate.

These goods are fine eating.

PINEAPPLE JELLY CHOCOLATES.

Cook 8 pounds sugar and water to dissolve same, to 254°; then add 2 quart cans of grated pineapple and stir until it begins to thick and jellies on the side of the kettle; then set off on barrel and add 3 ounces of dissolved gelatin; now line four taffy pans with heavy oil paper and pour into them the batch about half an inch in thickness to the pan; dust the top with XXXX sugar; let set a day and a night then turn out and cut them the size of caramels and dip in chocolate.

PIPE STEM BON BONS.

These goods are new and fine, and are delicious eating. Get a 5-pound box of Chase’s Pipe Stem Lozenges, assorted flavors, then roll some pieces of fondant around each piece; when done dip them as you would all bon bons, and when through cut in two in the center so as to let the lozenge be seen on each end.

CLEVELAND’S CHOICE.

Make a batch of Opera Cream; when done roll with the hands pieces about the size of a caramel, only round, and dip in chocolate.

Don’t make too many ahead in hot weather, as they become rancid in about ten days.

CHERRY CREAMS.

Place in kettle

8 pounds sugar, 1½ pounds glucose, Water to dissolve same, 1 pint cream.

Cook to 238°; set off, and color a delicate pink and flavor highly with wild cherry; now add 1 pound of French cherries finely chopped, and with the paddle stir it against the sides of the kettle until it starts to grain; as soon as you discover the least particle of grain pour it out on slab between iron bars, the thickness of caramels; when cold mark as caramels; place in taffy pans and break apart as sold.

APPLES ON A STICK. This is a Winner For Children.

Get any amount of small apples and stick in each one at the top, where stem is, a small wooden skewer, such as butchers use to pin roasts with; now cook a batch of molasses taffy to 280°; set off on barrel and dip the apple in so as to cover it completely; let drip off and stand them on the slab until cold.

PEACH CHOCOLATES.

Squeeze peaches through a sieve until you have ½ gallon of the pulp, then add to it 4½ pounds of sugar and 1 pound of glucose, a little water, and 2 ounces of dissolved gelatin; place all in kettle and cook to 244°; set off on barrel and stir in 1 pound of fresh grated cocoanut; pour in taffy pans lined with manilla paper; let remain over night, turn out and tear off paper, cut in small oblong pieces and dip in chocolate.

PEAR BON BONS.

Squeeze through a sieve any amount of ripe pears; place them in a measure, and to each quart add 2½ pounds sugar and 1 pound glucose; add just a little water, and cook to 244°; set kettle on barrel and run off quick as possible in starch prints, small pattern, and sift starch over them; let remain ten or twelve hours, then take out and dip in fondant No. 1, and flavor and color to suit.

FIG GLACES.

Place in kettle

4 pounds sugar, 1 pound glucose, Water to dissolve same.

Cook to 320°; pour on slab; when enough to handle place in front of your table furnace; proceed same as in pulling out buttercups, only in marking them use your caramel marker instead of a buttercup cutter and cut them just the length of two buttercups.

KLONDIKE NUGGETS.

Melt about 5 pounds sweet chocolate, then mix in about 5 pounds chopped nuts; then drop them in small, irregular lumps about the size of a walnut; when dry wrap each one in gold foil (which can be obtained of any of the supply houses advertised in this book).

These goods should sell at the rate of 60 cents per pound.

MAPLE CREAMS.

Place in kettle

10 pounds maple sugar, 3 pounds glucose, 1 pound butter, 4 pounds powdered cocoanut, Water to dissolve batch.

Cook to 238°; and set off and with vanilla and add 1½ pounds No. 1 fondant; stir it well until fondant is dissolved, then pour in taffy pans lined with manilla paper; let stand one day and turn out; take paper off and cut in squares size of caramels, and crystalize if you wish.

MAPLE FIG BON BONS OR CHOCOLATES.

Place in kettle

3 pounds sugar, 2 grated fresh cocoanuts, 2 pounds ground figs, Water to dissolve the batch.

Cook to 238°; set off on barrel and add 1½ pounds maple fondant; stir until fondant dissolves, then pour in pans lined with manilla paper; let remain until it sets or gets hard; turn out, take off paper and cut as caramels and dip in No. 1 fondant, or in chocolate.

COCOANUT CAKES.

This is strictly for the retail trade, and I find this recipe better than the one where the batch is grained in the kettle.

Place in kettle 2 gallons of water and set it on the fire; now put a dishpan over it and place in it 5 pounds fondant and stir until all the fondant is well melted, then add two fresh grated cocoanuts and stir good until well mixed, then set kettle and all near the slab, set a glass of water on slab, and now dip a teaspoon in the water, then dip out a teaspoonful of the mixture and with the thumb slide it off of the spoon on the dry slab and with the point of your spoon form it round.

You can flavor the above vanilla, chocolate, rose or strawberry.

CREAM CHOCOLATE SQUARES.

Place in kettle

10 pounds sugar, 1½ pounds glucose, Water to dissolve same.

Cook to 236°; pour on dampened slab, and pour over it 1 pound dark, melted chocolate; let remain until cold, then cream it in the usual way and put away in bucket or crock; now melt the batch over the steam or very slow fire and add ¼ pound butter; when batch is quite hot pour it in pans lined with oiled paper; let remain until goods are cold, then turn out, take off the paper, and cut the size of caramels; place in pans and crystalize.

These goods are also nice dipped in chocolate.

A CHEAP AND GOOD COCOANUT JAP.

Place in a kettle

10 pounds glucose, 2 pounds sugar, 1 quart water.

Cook to 238°; set it off on barrel; now take a large wooden bowl, or if you have none use a small sized washtub, and pour into it a pail of water, then empty it out at once; this is done just to make the tub damp; now place in the tub about 20 pounds fine powdered cocoanut, and as your helper pours over it a dipperful of the batch just cooked, you stir it in good with a paddle; continue this until you cannot possibly stir in another pound, then pour it out on a slab and flatten it out the height of your bars with a rolling-pin; let set one hour, and cut to suit.

Another way to finish this is to flatten out two-thirds of the batch, then color the other third a light pink and flatten it out over half of the other batch then cut the third not covered and lay it over the red, and when this is cut in slices it will leave the red center.

After cutting Jap lay it in granulated sugar; then sift or shake off the sugar and place in boxes or pans.

COCOANUT LOVE SQUARES. Vanilla.

Place in kettle

4 pounds sugar, 1 pound glucose, Water to dissolve same.

Cook to 240°; then set the kettle on barrel; now flavor vanilla and add 2 pounds macaroon cocoanut and stir it until it starts to grain the batch, then pour off quickly on the slab and with a palette knife spread it as thin as possible; let remain ten minutes, then mark and cut as caramels.

COCOANUT LOVE SQUARES. Strawberry.

Proceed as with above, only when the batch is cooked color pink and flavor strawberry, then add cocoanut; finish same as vanilla.

COCOANUT LOVE SQUARES. Chocolate.

Proceed as with vanilla, only add ¼ pound dark chocolate when batch is cooked, and finish same as vanilla.

ALMOND PASTE DATES.

Open 5 pounds of dates, remove the seeds and lay the dates open flat ready for use; now take

3 pounds No. 1 dipping cream, 2 pounds almond paste, 1 pound English walnut pieces,

and knead it to stiff paste by using XXXX sugar; pick up little pieces of this paste and lay in each date and close the date so as the cream can be seen on one side; throw them in granulated sugar; sift off the sugar, and they are ready for the store.

The above dates can also be dipped in No. 1 fondant and then cut in two pieces, or dipped in chocolate and left whole; they eat well either way.

BURNT SUGAR OR CARAMEL COLOR.

Take any old saucepan and place in it 2 pounds sugar; now place it over the fire, and when it starts to dissolve and smoke stir it with a spoon or stick until all is a mass of black, melted and burnt sugar; set it on the table and add and stir in a little water; don’t get it too thin; and when cold pour in bottle for use.

You can omit the water if you wish and thin it with glucose and form a paste; but as you have very little use for it the water is good enough for retail shops.

PIGNOLIA CHOCOLATES OR BON BONS.

Proceed as with Peach Chocolates, only use roasted pignolia nuts instead of cocoanut, and cut in small squares and dip in fondant or chocolate.

MAPLE FONDANT.

Place in kettle

15 pounds maple sugar, 2 pounds glucose, Water to dissolve same.

Cook to 238°; pour on dampened slab. When cold cream it in the usual way, and use the cream for outside dipping or bon bons, or to make maple patties or wafers.

JIM CROW CHOCOLATES.

Run in starch, oblong shape, 10 pounds fondant well flavored with vanilla; then prepare 3 pounds chocolate, and when it is ready cut up fine 1 pound of roasted almonds and stir them in the chocolate as you use it and dip the centers.

This makes a nice outside coating if the nuts are chopped fine.

ROAST ALMOND CHOCOLATES.

Chop very coarse 5 pounds of roasted almonds, and dip them in chocolate, by mixing all the nuts you can possibly stir in the chocolate, and then with the fingers pick out a little at a time and place on wax paper in size and shape of a pecan nut.

TO COOK SUGAR FOR CRYSTALIZING.

This all depends on how heavy a crystal you wish; and as there are no two candy makers who work alike it will lay with you whether you like a light crystal or a heavy one.

Place any amount of sugar you wish in kettle, and add plenty of water to dissolve it; see that sides of kettle are clean, and cook by a syrup gauge to 33½° for light, 34 or 35½° for heavy crystal.

Let crystal remain in the same kettle it is cooked in; don’t disturb it until you wish to pour it over the goods you wish to crystalize, which is cooked, before it is ready to use.

Experience alone will teach you on this point; nevertheless, if you follow the above advice you will be able to crystalize goods in a respectable manner.

UNCOOKED MARSHMALLOWS.

30 pounds sugar, 15 pounds glucose, 1½ gallons water, 2½ pounds gelatin.

First dissolve the gelatin in 1½ gallons water; put it and glucose in kettle, then add the sugar, then the water, then flavor vanilla, and beat the whole lot good and stiff with marshmallow beater; when done finish as other marshmallows on slab, with XXXX sugar on top and bottom.

ANOTHER GOOD, RELIABLE MARSHMALLOW RECIPE.

First dissolve 3½ pounds gelatin in 2 gallons of warm water; set one side; now put in the kettle

40 pounds sugar, 20 pounds glucose.

Add the gelatin water; strain first; stir and cook to a good, firm ball, say 248°; set off on barrel, after you have beaten it up good and stiff; now place it in your marshmallow beater and beat until it gets very stiff, then flavor and pour in rubber bag and drop on manilla paper in round cake shape, or lady finger shape, or any shape to suit your taste; let stand until they set good, then turn the paper over and dampen it with a damp cloth or sponge; peel off the paper.

You can, if you wish, immediately after these goods are dropped, sprinkle on them small nuts or small raisins, or in fact anything you think nice.

No. 1. COCOANUT CREAM ROLLS. Vanilla.

Take 5 pounds fondant and work in all the fine, fresh grated cocoanut it will stand, then flavor it strong with vanilla and form into rolls about one inch thick and four inches long; when done dip in chocolate and roll in long strip cocoanut; when dry cut in two on an angle. These goods look well and sell well.

ROSE TABLETS.

Place in kettle

6 pounds sugar, 1 pound glucose, Water to dissolve same.

Cook to 290° or 300°; pour on slab; when cold fold it up and cut off one-third of it and color it a deep red; now add to the other two-thirds nearly 1 ounce of tartaric acid, a few drops of oil of lemon; flavor highly with rose, knead it well and pull on hook nice and white; form it in a round piece, then flatten out the red piece and wrap it around the white and run it through tablet rollers or in drops.

COFFEE DROPS.

Place in kettle

8 pounds sugar, 2 pounds glucose, 1 pint cream, 1 quart water.

Cook to 250°; set off on barrel and color dark with burnt sugar, then flavor strong with extract of coffee and pour on slab; when cool knead it good and form it in shape and run it through a lemon drop roller, and then pour them in XXXX sugar and sift off the sugar and place them in pans for the store.

SUGARED POP CORN. White.

Pop a lot of corn and set it one side; now put about 5 pounds of sugar in the kettle, with water to dissolve same, and cook to 238°; then set off and pour in all the corn you can stir without spilling out any with the paddle; stir all good, and while doing so have your helper sprinkle over it 1 pound more of dry sugar, and this will make more of a crystal on the corn; stir until it is well grained.

SUGAR POP CORN. Red.

Proceed as with above, only after the batch is off color it a light red before you add the corn.

No. 1. CHOCOLATE NOUGAT CUP CAKES.

Make a batch of French Nougat No. 1, and instead of pouring it in boxes, pour it on the slab in one pile; now, with the hands take out pieces and roll them in balls, then flatten them out until they are the size of the bottom of a teacup and about the size of a biscuit, then coat them in chocolate and lay them in a box filled with ground almonds and cover them all up; cut, when dry, in four pieces.

These goods eat and look well and are new.

No. 2. COCOANUT NOUGAT CUP CAKES.

Proceed as with No. 1, only when you have dipped them in chocolate roll them in strip cocoanut; when cold cut as No. 1; you can color the nougat to suit.

These goods show fine and sell well.

POP CORN FLAKE.

Place in kettle

4 pounds light yellow sugar, ½ pound glucose, 1 pint molasses.

Cook to 290°; take off the fire and let set about half a minute, then stir into the batch about half a tablespoonful of soda and whatever amount of fresh pop corn you wish; then pour on well greased slab, and cut into large sheets.

BUTTER CREAM.

Place in kettle

16 pounds sugar, 10 pounds glucose, 4 pounds caramel paste, Water to dissolve, 1 pound butter.

Cook to 240°; set off fire and stir in 10 pounds fondant; stir until fondant is all melted, then run them in starch any shape you wish to; the smaller the mold the better.

CRYSTALIZED ALMONDS.

Blanch 5 pounds Jordan almonds, set them one side until perfectly dry, then place them in a deep pan and crystalize them; cook this crystal to 35°.

CRYSTALIZED RAISINS. For Topping Off Nice Boxes of Candy.

Open raisins and take the seeds out, and in their place stuff fondant; leave them on the stems; when you have prepared the amount you wish, place them in deep pans and crystalize them.

These goods are original and look fine.

Cook this crystal to 35½°.

In dipping French cherries in chocolate, it is policy to dip them in fondant first, as then after they are dipped in chocolate the acid won’t eat through and cause the chocolate to become sticky.

MAPLE NOUGAT.

Place in kettle

6 pounds maple sugar, 4 pounds glucose, Water to dissolve same.

Cook to 250°; set off on barrel, and then beat the whites of 16 eggs; when done add them to the batch and stir and beat until the mass is good and thick and hard to stir; then add 4 pounds of almonds or pecans, stir them all through, and with an iron spoon dip out the batch and place it in a box lined with wafer sheets and place a wafer sheet on top after batch is poured.

CHOCOLATE BUTTER-SCOTCH.

Place in kettle

10 pounds dark brown sugar, 5 pounds glucose, Water to dissolve same.

Now place it on the fire and add

2 ounces cocoa butter, 2 ounces nucoa butter, ½ pound dark chocolate, 1 pound butter.

Stir and cook to a hard ball, not a crack; then pour on slab, between iron bars; when cold, cut and wrap in wax paper.

MAPLE BUTTER-SCOTCH.

Proceed as with Chocolate Butter-Scotch, only use maple sugar instead and omit the chocolate; finish as the above.

MOLASSES PEPPERMINT CHIPS.

Place in kettle

1 gallon dark molasses, ½ pound butter, 2 pounds sugar.

Cook to 270°; stir all the time while cooking; pour on slab, fold up edges and form in shape to pull on hook; while pulling flavor with oil of peppermint; pull until the batch has a golden color; twist out the air and form it in a flat piece, in front of table furnace, and pull out as Boston chips.

ORANGE COCOANUT CREAM.

Cook 7 pounds sugar, ½ pound glucose, Water to dissolve same to 246°.

Pour off on a dampened slab, then pour over it the gratings of one cocoanut, also the grated rinds of two oranges, and flavor with a little oil of orange; when cold cream it in the usual way; let it stand for one hour, then place all in a kettle and melt it over another kettle with hot water in, so as the steam will melt it slowly; stir all the time and color it orange; when melted pour it in taffy pans lined with manilla paper; when cold cut in bars to sell at five cents each, and wrap in wax paper tied with fancy string or ribbon.

ROSE COCOANUT CREAM.

Proceed as with orange, only flavor with oil of rose and color pink; finish same as orange.

MARSHMALLOW PECAN CHOCOLATES.

Cut any amount of marshmallows in two with a pair of shears, then place a pecan half on the side just cut, so as it will stick; when ready dip in chocolate.

You can also dip the above in fondant; they are nice eating. You can also use split almonds or English walnut halves, instead of pecans; they are all good.

LEMON COCOANUT CREAM.

Proceed as with rose, only flavor with good extract of lemon and color yellow.

CREAM TAFFY.

Place in kettle

10 pounds sugar, 1 pound glucose, Water to dissolve same.

Cook to 260°; then add 1 quart of cream; stir and cook to 270°; pour on slab; when cool enough pull on hook until it gets nice and spongy, then flatten it out on table and pull it out in strips about three inches wide and cut in five-cent bars; wrap in wax paper; tie up each piece with baby ribbon. This candy will grain soft and is delicious eating; flavor while pulling, rose, vanilla or chocolate.

You can, if you wish, pull out the above in flat sticks one inch wide and six inches long, and put them up in one-pound boxes, assorted flavors and colors.

FIG PASTE CHOCOLATES.

Take 2 pounds of fig paste and 4 pounds of fondant and knead them together good and stiff; then form little balls out of them, the size of a marble, flatten them out with your finger as you lay them in chocolate.

This center is fine and a great deal better eating than anything run in starch.

You can also dip the above in No. 1 fondant.

CHOCOLATE ALMOND CLUSTERS.

Roast 5 pounds of almonds; when cold get chocolate ready for dipping; take 1 pound of the almonds and place them in a taffy pan, then pour over them chocolate enough to cover them, and then pick up six or eight at a time and lay them in one heap on wax paper; continue this until finished; then when they are dry cut in two in the center. The nuts will then show and they make a nice piece of goods to top off a box.

VIOLET CHOCOLATES.

Melt any amount of No. 1 fondant over a very slow fire and stir good; when dissolved set it off on a barrel and color a delicate color of violet, then flavor violet and add 2 pounds glucose to every 10 pound of fondant you have melted; stir in the glucose good, and run in small oval starch prints; when they are ready to dip, dip them in dark chocolate and sprinkle on each a little crushed violet.

MAPLE CREAM WALNUTS.

Dip English walnut halves in No. 1 fondant and have the fondant quite thin by heating a little more than you would for nice dipping; then after you are done, dip them in maple fondant. This makes a nice combination and eats well.

If you use small walnut halves the above goods are also nice dipped in chocolate.

PISTACHIO BON BONS.

Melt 10 pounds No. 1 fondant in kettle over steam and add to it ½ pound pistachio nuts, chopped up very fine, color a light green, and flavor with pistachio, then add 1 pound glucose; now run them in starch prints in small-sized shapes; when they set and are ready to dip, dip them in No. 1 fondant and place half a pistachio nut on top of each; let the outside dipping cream remain white.

FILBERT BON BONS.

Chop up 2 pounds roasted filberts, after the husks have been blown off; knead them into No. 1 fondant with XXXX sugar to a stiff paste. Then roll them out in balls the size of marbles, dip in No. 1 fondant and place on top of each half a filbert; flavor the dipping cream with vanilla.

The above are also nice dipped in chocolate.

BUTTERNUT CREAMS.

Use black walnuts.

Chop up fine 2 pounds black walnut meats; first see that there are no shells among them; now melt in bon bon kettle 6 pounds No. 1 fondant, and when melted add the nuts; stir, and then with a teaspoon dish out ½ teaspoonful at a time and with the thumb slide them off on the slab; when done crystalize them.

You can also dip the above in chocolate instead of crystalizing them, and they make a good, rich center.

ICES FOR CRYSTALIZING.

Take 12 pounds No. 1 fondant and cut it in three parts of 4 pounds each; now flavor one vanilla, one strawberry and color pink; the other knead in a little dark chocolate, then work each piece into a stiff cream by adding XXXX sugar; now roll out each piece to about eighteen inches in length and set them together, then roll them round; cut up in four pieces so as to handle easily, and roll them until you get a long strip which is about as thick, or a little thicker, than stick candy; now cut them in small pieces and set them side by side on the bottom of a taffy pan; let them remain until a crust forms, so as to handle them, then crystalize them in a syrup cooked to 33½°.

You can also make the above each color separate and cut them in flat or square pieces, or you can work chopped nuts in them, or you can make a batch with bottom cream; then have a layer of apricot jelly, then a layer of cream on top.

These goods are nice for adding to mixed candy, and if you have good taste you can make a dozen different patterns; some round, some square, some diamond shape, etc.

SPICED DATES.

Cut open 5 pounds dates and remove the seeds; now take 3 pounds of fondant and mix into it a five-cent package of New England mince meat; knead it well to a stiff paste by adding XXXX sugar; now roll out in little pieces the size of a marble and fill each date, and let the open end show the cream as in common cream dates, then sand them in granulated sugar.

The above goods can also be dipped in fondant or chocolate, and are a fine piece of goods.

In dipping bon bons, you can sometimes use glycerine, by pouring a little of it in the cream; it has a tendency to keep the bon bons a little softer, and they will not become hard and dry as soon as without the above.

HONEY NOUGAT.

Cook ½ gallon of strained honey and 4 pounds of XXXX sugar to a hard ball, over a slow fire, then add and stir the whites of 12 eggs, well beaten before adding them, then cook to a thin crack and set off on barrel and add any amount of almonds to suit; pour in box lined with wafer paper; cover top also with wafer paper; let remain until cold; cut with a sharp knife.

OPERA CHERRY BON BONS.

Make a batch of Opera Cream, and then roll out pieces size of a marble and press a French cherry into each piece; dip them in No. 1 fondant and flavor the fondant a very little with wild cherry, and color it a delicate pink.

FILBERT BRITTLE.

Cook 4 pounds sugar, 1 pound glucose,

1 pint water, to 250°; then add a tablespoonful of butter and about the same of black strap molasses; stir and cook to 289°; set off on a barrel; pour into it 1½ pounds of ground filberts; pour on the slab, and with a palette knife spread it out as thin as you possibly can, the thinner the better; turn batch over, and when cold break up and place in pans.

BRITTLE CANDIES.

This class of candies are leading the bar goods, as they are more delicate and are not so hard on the teeth, and by making black walnut, Brazil nut, hickory nut, pecan and almond brittle the same as you would filbert brittle, you will find a ready sale for them, if made in small batches and fresh daily.

BUTTERCUPS.

8 pounds sugar, 1 pound glucose, Water to dissolve same.

Cook to 320°; pour on slab; when cold enough pull on hook and flavor to suit; twist the air out and flatten it out on the spinning table, and place the center in it and close the ends, form it in a round piece as for stick candy and pull it out as stick and cut with buttercup cutter, or run caramel cutter over it. While you are working on the above batch have your helper get the center ready, so as when you take it from hook it is ready for you; make the center of warm No. 1 fondant, by placing the fondant in front of table furnace and adding a little XXXX sugar in it; get it good and warm, as a cold center will cause the outside to crack when pulling or cutting.

You can cook 2 pounds of glucose just to a boil, then set off on a barrel, stir in ground nuts of any kind or ground figs to a stiff paste. This is a good center and quickly made.

Every candy maker has his own way of making centers for buttercups, but I find the above good enough, as they sell as good as any I know of. In fact, buttercups and Boston chips are back numbers and out of date in most parts of the country.

In making buttercups practice alone will teach you, as there are so many kinds of centers, and outside wrappers, some with stripes, some plain white; also others colored pink, violet, green; some with outside not pulled, but clear; so you will find out that experience alone will teach you to make a nice line of the above goods.

CINNAMON BON BONS.

Take 4 pounds of No. 1 fondant and knead into it ½ teaspoonful of ground cinnamon, then pick up little pieces and roll them out the size of marbles; when done dip them in No. 1 fondant and have helper sprinkle on each bon bon just a little cinnamon as you dip them.

GINGER DROPS.

Place in kettle

8 pounds sugar, 2 pounds glucose, Water to dissolve same.

Cook to 230°; pour on slab; pour on batch ½ ounce of tartaric acid and ½ ounce of extract of ginger; knead the batch good till all is well worked in, then form it in shape and run through small lemon drop rollers.

In running cream in starch prints for bon bons or chocolates, you will find by adding a few drops of acetic acid to the cream just before filling the impressions that it will have a tendency to make the centers softer.

MAPLE WALNUT CHOCOLATES.

Dip any amount of English walnut halves in maple fondant, then dip them in chocolate.

This is a good combination and sells well.

NUT SQUARES.

Using almonds, pecans, filberts, English walnuts and Brazil nuts as per this recipe:

Place in kettle

5 pounds sugar, 1 pound glucose, Water to dissolve same.

Cook to 270°; add tablespoonful of butter and 2 pounds of either of the above nuts, chopped coarse; stir and cook to 290°; pour on slab between iron bars and mark with caramel cutter; when cold break them up and place in long nickel pans.

CHOCOLATE BUTTER SNAPS.

Make a batch of butter-scotch as per recipe given, only omit the lemon extract, and cook the batch to 280°; then pour it on slab and knead it well; place it in front of table furnace and flatten it out, and pull in ½ inch strips length of table, and have helper run the caramel cutter over it; when cold break apart and dip in dark chocolate.

COCOA MAPLE CREAM.

Place in kettle

5 pounds maple sugar, 1 pound light brown sugar, 2 pounds glucose, Water to dissolve same.

Cook to 248°; set off and add

4 fresh grated cocoanuts, 1 ounce cocoa butter, 1 pound maple fondant.

Stir all until fondant is well melted, and the batch looks thick and creamy, then pour on slab between bars; when cold, mark with caramel cutter and break or cut as caramels.

The above are nice dipped in fondant or chocolate.

BRAZIL CREAMS.

Select small Brazil nuts, and dip them in No. 1 fondant; flavor vanilla.

These goods eat well and are easily made.

Dip some in fondant and color the fondant a light pink and flavor strawberry.

MAPLE COCOA CHOCOLATES.

Place in kettle

3 pounds maple sugar, 4 pounds glucose, 1 pint water.

Cook to 230°; then pour in 7 pounds of fine grated cocoanut and stir and cook to a good soft ball; pour on slab in one pile, and form little balls out of it about the size of marbles; when cold dip them in chocolate.

You can also dip the above in maple fondant; they are nice eating and sell well.

By making batch of nougat, such as maple nougat, using dark brown sugar, you will find you will have a fine piece of goods, and one hard to imitate by others, as the above sugar gives it a rich and peculiar flavor.

STICK CANDY.

10 pounds sugar, 2 pounds glucose, Water to dissolve same.

Cook to 310°; pour on slab; fold up at once, and cut off about 1 pound and color it a dark red; set it where it will keep warm; now pull the large piece good and white, and flavor peppermint while pulling; twist air out and then flatten it out on the spinning table and form it in a square piece; now roll out the red piece and cut it into four pieces, flatten one of them wide, and place it on the white batch the length of it, then place the other three pieces on as the first, in different places, and then form the whole batch round; then take one end of it and raise it up and pull up till you get it in shape of a long-necked bottle, then lay batch down and pull out in stick size the length of the table; have your helper twist one end while you help him on the other; when done, keep rolling the sticks until cold, or they will flatten on one side; cut with shears or stick candy chopper.

LEMON STICK.

Cook batch as for peppermint, only color the one pound yellow and pull it on hook, and knead into the main piece 1½ ounces of tartaric acid, and leave it clear; form it as for peppermint and top off with lemon stripes, and finish as the peppermint batch.

In making stick candy canes, cut off the lengths you want on an angle, and see that one end is a little smaller than the other; have helper roll them until he sees they are getting cold, if he bends them too soon the canes look flat and it affects the sale of them.

HOREHOUND STICK.

Proceed as for horehound squares, only run the caramel cutter over the batch one way, then with a large batch knife mark the lengths by pressing with the knife; when cold take hold at the end, and they break much easier.

LEMON CUTS.

Place in kettle

4 pounds sugar, 4 pounds glucose, 3 pounds butter.

Cook to 252°; pour on slab, and add the grated rinds of 8 lemons and 10 drops acetic acid; roll in bunch; let stand in front of table furnace. Now place in kettle

8 pounds sugar, 1 quart water, 1 teaspoonful cream of tartar.

Cook to 330°; pour on slab; when cool color light yellow and pull on hook; now wrap this around the first batch and pull out the same as buttercups, cutting them with your buttercup cutter. This is a very fine eating piece, and you will find after your first batch it is a trade winner.

CREAM NUT SQUARES.

Place in kettle

5 pounds sugar, 1 pound glucose.

Cook to 236°; then set off of fire and add 5 pounds dipping fondant. When thoroughly dissolved stir in 2½ pounds hickory nut meats; flavor with vanilla; pour in box or tray lined with wafer paper. When cold cut in squares and crystalize them.

These goods can be made in strawberry, chocolate or pistachio, using any kind of nut meats, and coloring pink, chocolate and green.

CHOCOLATE STRINGS.

First melt 1 pound sweet chocolate; then stir in XXXX sugar until stiff; now place in kettle

5 pounds sugar, ¼ teaspoonful cream of tartar.

Cook to 330°; pour on slab; color any color desired. When cool pull on hook, then use as wrapper to first batch and pull out like buttercups, only about half the size of lead pencil. Cut with caramel cutter.

APRICOT BON BONS.

Run 5 pounds apricot through a fine sieve, add 5 pounds granulated sugar and 1 pound glucose; cook to a jelly (try in cold water to find out when it has jellied); then add a few drops of bitter almond and run in starch; let stand until next day, then dip in fondant or chocolate; or, you can crystalize them.

DEGREES OF COOKING.

The trade uses different terms for the degrees of cooking. I give the following:

On the Syrup Gauge.

Light crystal 33½°

Heavy crystal 34½°

On the Thermometer.

Crystal syrup 220°

Soft ball 238°

Medium ball 240°

Stiff ball 244°

Hard ball 250°

Light crack 264°

Medium crack 272°

Hard crack 290°

Extra hard crack 330°

Caramel 360°

COCOANUT TEA BISCUITS.

Place in kettle

4 pounds sugar, 4 pounds glucose, Enough water to dissolve.

Now add 10 fresh grated cocoanuts; stir constantly until cooked to medium ball, or 240°; pour on slab; spread out and roll with rolling-pin; cut out with biscuit cutter, place in hot oven on double baking tins until top is brown.

LOZENGES.

Lozenges can be made in the following flavors by simply changing color and flavor:

Peppermint, Wintergreen, Musk, Clove, Cinnamon, Sassafras.

First place 6 ounces of well cleaned gum tragacanth in a porcelain bowl, with 4 pints of water and 1½ ounces of gelatin. Let this soak half a day; add 2 pounds glucose; mix thoroughly, then force it through a fine cloth onto your marble; add XXXX sugar well sifted and work into a good stiff dough, then roll out with rolling-pin and cut out with regular lozenge cutter; then sprinkle a little starch on them, afterwards blowing it off with bellows.

CREAM PECAN BAR.

Place in kettle

5 pounds granulated sugar, 1 pounds glucose, 1 pint water, 1 ounce Jap gelatin, soaked for 4 hours in cold water.

Cook to 236°; set off of the fire and stir in 4 pounds of dipping cream, then add 2 pounds of pecan halves; pour on your cream slab between iron bars and when cold cut in 5 and 10 cents bars.

CREAM WALNUT BAR.

Proceed as with Cream Pecan Bar, only, use Black Walnuts instead of Pecans.

RAINBOW BAR.

Proceed as with Pecan Bar, only after you add the dipping cream divide your batch into 3 parts, color one a pink, the other chocolate by using a little bitter chocolate; let the other remain white, flavor as follows: White, vanilla; pink strawberry or raspberry, the chocolate a small amount of vanilla; now pour the pink on your slab then the white on top of the pink; the chocolate on top of that, let it get cold and then cut in bars.

PECAN KISSES.

Take 5 pounds of fondant; place in kettle over steam bath, melt, then take off of fire and stir in 1½ pounds shelled pecans, now drop them on wax paper, same as cocoanut kisses.

ENGLISH WALNUT KISSES.

Same as above, only, use English walnuts instead of pecans.

HOW TO SELL CREAM NUT KISSES.

Place a large bowl of the Kisses in the center of your window, if you haven’t a bowl cut an old barrel in half; fill ¾ full of paper; now cover with cloth or crepe paper and put your nut kisses in this. Now use a lot of half-pound candy boxes to complete your display, filling a few of them and leaving them open. Put the following sign on them:

“Pecan Nut Kisses—A Pure Confection, Home Made. 15 cents box.”

These goods can be made with pecans, peanuts, English walnuts, black walnuts, almonds or filberts. When making filbert break the nut up.

PUFFED RICE CAKES.

Place in your kettle

4 pounds sugar, ¼ pint N. O. molasses, 1 pint cream, 1 pint milk, 1 pound glucose, ½ pound butter.

Cook to 280; now stir in a few drops of oil of lemon and all the puffed rice you can, pour on greased slab and flatten out and cut in 5-cent cakes.

STRAWBERRY FRUIT CARAMELS.

Place in your kettle

4 pounds granulated sugar, 2 pounds glucose, 4 ounces nucoa butter, ½ gallon rich cream, 2 quarts canned strawberries.

Stir and cook over a slow fire to a soft ball, or 238°; then add 1 quart cream, then cook to a firm ball, or 242°; now add another quart of cream and stir until you get cooked to a good, hard ball; pour on the slab between iron bars. When cold mark and cut.

The strawberries not to be put in until the second quart of cream is added.

PINE APPLE CARAMELS.

Proceed the same as Strawberry Caramels, only use the same amount of grated pineapple instead of strawberry.

ABOUT FRUIT CARAMELS.

This is an exceptional fine eating confection and should not retail for less than 50 cents per pound. They can be made in the following flavors: Strawberry, pineapple, orange, peach, raspberry, plum and apricot.

FIG CARAMELS.

Proceed as with Vanilla Caramels, only when you add the first quart of cream, add to your batch 2 pounds of figs that have been steamed and cut into small pieces; then continue as with Vanilla Caramels.

MILK TAFFY CHEWS.

Place in your kettle

4 pounds granulated sugar, 1 pint water, 2 pounds glucose, 1 quart cream.

Cook to 244°; pour out on greased slab; let get partly cold then pull on hook, flavor with vanilla, then pull in long, round roll in front of your table furnace; cut in small pieces with your shears and wrap in wax paper.

WASHINGTON TAFFY.

Place in your kettle

2 pounds granulated sugar, 2 pounds glucose, 2 quarts N. O. molasses, 2 quarts sweet cream, ½ pound butter.

Cook to a soft crack, or 264°; after you have taken off of the fire flavor with either lemon or vanilla. Pour out thin on your slab. When cool mark and wrap same as butter-scotch.

EGG PUFFS.

Whip one dozen egg whites stiff, cook 4 pounds of sugar to 264°; and stir slowly in eggs, then add 2 pounds of chopped nuts and finish same as the cocoanut kisses.

MAPLE WALNUT BAR.

Place in your kettle

8 pounds of granulated sugar, 1 pound maple sugar, ½ gallon sweet cream, 3 pounds glucose.

Cook to 238°. Set off the fire and stir constantly until it begins to thicken, then add 3 pounds of chopped English walnuts. Place in a wafer paper lined box and let stand 12 hours. Then cut in bars ready for the counter.

MARBLE CREAM BAR.

Place in your kettle

3 pounds granulated sugar, 1 pound glucose, 1 quart sweet cream.

Cook to 238°. Set off of the fire and stir constantly until thickened. Divide your batch and color with bitter chocolate; now pour in a wafer paper lined box a little of each, first the chocolate then the white so as to cause it to mix. Let it stand over night, then cut in bars. This makes a very pretty bar and looks like marble.

PEANUT BUTTER CHOCOLATES.

This is an exceptionally fine eating chocolate and a good seller.

Take 1 pound of peanut butter, which can be obtained in any of the supply houses, mix with 3 pounds of fondant, either cast in starch or ball by hand. Flavor with just a little vanilla to take away the rank taste of the peanut. Coat with sweet chocolate. This is also a good center for a bon bon.

FRUIT CENTERS FOR BON BONS. (Cooked.)

Place 1 can of grated pineapple in your kettle (be sure the kettle is perfectly clean), cook until all the juice is cooked out of it; then pour on some XXXX sugar on your slab, when cold add more sugar and work up, then ball by hand to suit. These centers can be made from strawberries, cherries, raspberries, plums, and apricots.

APRICOT JELLY CORDIALS.

Cook 5 pounds granulated sugar to 305°; stir in carefully, 1½ pound of strained apricot pulp, now run them in your starch prints, let them stand over night, then they are ready for dipping, either in chocolate or cream.

CENTERS FOR MILK CHOCOLATES.

Place in your kettle

20 pounds of granulated sugar, 3 pounds glucose, 2 quarts of cream.

Cook to 236°. Pour on your slab same as fondant. Before you begin to work it up add the whites of 6 eggs well beaten, then work same as the fondant. Then it is ready for casting in starch. Dip in milk chocolate coating. This can be made in any flavor by adding the fruits or nuts when you cast.

BUTTER CUP CHEWS.

Place in your kettle

4 pounds granulated sugar, 3 pounds glucose, 1 pound butter, 1 quart of sweet cream.

Cook to 264°. Set off of the fire and add 2 ounces of nucoa butter and 3 sheets of gelatin that has been dissolved in a little warm water. Pour on the slab, when cool pull on a hook. Color and flavor as desired. Pull them out in front of your table furnace and cut on your butter cup cutter.

DIPPED GRAPES.

For parties or receptions. These are fine for immediate use but will not keep over 24 hours.

Take some solid Malaga grapes, cut them close to the stem (be sure not to break the skin of the grape), dip them in fondant, flavor and color to suit.

DIPPED ORANGE SLICES.

Take some solid Tangerine oranges, break them up in sections, be careful not to break the skin, dip in plain dipping fondant so the orange color will show through. This is a very handsome confection, but like the grapes, will not keep but a short time.

HINTS ON BUYING SUPPLIES.

My experience has demonstrated that in nine cases out of ten it pays to buy the best of material for your candy factory, your soda fountain or your ice cream.

In soliciting the advertisements of supply houses for this book, I have only asked those whom I know and whose goods I have used. You will find any material you get from them to be of the best quality.

LONDON CONFECTIONERY. Comment on This Book.

Rigby’s Reliable Candy Teacher.—There is a considerable call amongst workers in this country for reliable recipe books in connection with the confectionery trade. There is such a constant change taking place in the methods of manufacture, and so rapid is the introduction of new lines and variations of old lines, that it is a difficulty with a number of workers to keep up with them. A number of these improvements and novelties come from America, and whatever may be the opinions of manufacturers on the opposition which they may meet in business from American manufacturers, there are no two opinions upon the alacrity with which the Yankee notions are seized and adapted to the business in this country. A number will therefore welcome the appearance of a practical and reliable guide on confectionery, which has been published by Mr. W. O. Rigby, and which is known as “Rigby’s Reliable Candy Teacher,” and contains over 500 recipes for the manufacture of popular confections and summer drinks. There is one thing always to be admired about the American works in connection with trade recipes; they do not elaborate for the mere purpose of extending the book, the directions are given in a plain and straightforward fashion, and this work is no exception to the rule. Whilst Mr. Rigby characterises his book as a “humble little work,” he at the same time takes pains to state that it contains twenty years’ experience in the leading cities of the United States, an experience which he is prepared to place at the disposal of the readers. He lays claim to having published in it the largest number of creditable recipes for making candy ever presented in a single work. The first portion of the work is taken up with a few general hints in regard to the business. Then chocolates, moulds, fondants, caramels, opera creams, taffy, cocoanut goods, French nougat, and all kinds of novelties are treated. The book is well printed in large type, with paper covers.