SUGAR BOILING. (continued 2)
Reading edition
10 lbs. White Sugar. 2½ lbs. Glucose. Flavors Various. 3 pints Water. Colors Various.
Process.—Boil the sugar, glucose and water as before directed to a stiff ball and pour the sugar on damp slab; let it stand till nearly cold, then work it up with spatula till glossy cream; divide the boil into as many portions as you want colors; then remelt this cream, color and flavor to fancy; run the batch into moulds of different shapes. When the fondants are set, crystalize in cold syrup. Fondants for mixture are made a trifle harder to prevent being crushed with other sweets with which they are mixed.
TO CRYSTALIZE FONDANTS
13 lbs. Best White Sugar. 4 pints Water.
Process.—Boil this quantity of sugar and water for a few minutes, about 220 degrees by the thermometer; stand it aside undisturbed till quite cold. Pack the fondants in crystalizing tins, putting wire trays between each layer of say two inches deep; let the wire trays take a bearing on the ends of the tin; when the tin is full, cover the goods with cold syrup, putting a damp cloth over the top; stand the tins in a cool place in the drying room about ten hours; then remove them to a cold place; about an hour afterwards take out the plugs and drain off the superfluous syrup; when the fondants are dry, turn the tins on end, giving them a slight knock and empty them on clean trays; they will be ready for packing in an hour or so.
N.B.—If a thin skin forms over the top of the syrup, skim it off before draining the goods; it may tend to granulate them, but the damp cloth ought to prevent this skin forming.
CHRISTMAS FANCIES—CLEAR TOY MOULDS.
There are a great number of fancies made from grain sugars sold about Christmas time. Their beauty and attractiveness depends upon the moulds in which they are moulded, and the taste displayed in painting or decorating them. The goods themselves are quite a secondary consideration, being so simple to make.
Process.—Boil 7 lbs. sugar, 1 lb. glucose, 2 pints water in the usual way to the degree of ball 250, by thermometer; remove it from the fire and rub the sugar against the side of the pan until thick and white; stir it all together, then fill the moulds through the runner. Too much sugar must not be boiled at one time, or it will set before it can be all run into the moulds; two or three pounds will be enough for a beginner to practice with. They will be hard enough to be taken out of the moulds in fifteen to thirty minutes, according to size after being run, and they will be ready for decorating.
ARTIFICIAL FIGURES.
Fruit, eggs, and any object may be taken from nature by this process, to be transformed into sugar, afterwards glazed, colored to imitate nature so exactly as to deceive many persons. Boil the sugar in exactly the same way as directed in the previous recipe, grain it and fill the moulds; in a few minutes run out as much sugar as will leave the mould; this will cause the casting to be hollow in the centre. Allow your articles to imitate the natural objects which they represent with liquid colors and camel's hair pencils; if gloss is required the colors should be mixed with a strong solution of gum arabic or isinglass to the desired tint.
COMPOSITION CLEAR TOY MOULDS.
Made from Finest Quality of Metal.
The Moulds marked thus X we have always in stock. Any others made to order.
No.Name.No. in Mould.No. to Lb.Price.
x1Horse and Man large316$2 60
x2Horse, small3481 30
x3General on Horse3271 30
x4Horse4451 30
5Horse, small4551 30
x6Cow3381 30
x7Sheep4301 30
x8Dog, large3431 30
x9Dog, medium3481 30
10Dog, small3551 30
x11Monkey on Horse3351 30
x12Cat, large3281 30
x13Cat, small4321 30
x14Rat4321 30
15Deer, small3321 65
16Camel3451 30
x17Rabbit, large3161 30
x18Rabbit, medium4241 30
x19Rabbit, small4381 30
x20Lady on Swan3301 30
21Chicken3381 30
x22Rooster3351 30
23Eagle3351 30
x24Crow3401 65
25Bear4351 30
26Baby, large3321 65
27Baby, small3301 30
28Jim Crow3641 30
x29Man and Wheelbarrow3551 65
30Woman and Churn4481 30
31Hand3381 30
32Basket and Flowers3381 30
33Acorn3301 30
34Harp3311 30
x35Fireman3241 30
x36Tom Thumb3481 30
x37Soldier4481 30
38Steamboat3481 30
x39Locomotive3431 30
x40Sloop3431 30
41Flat Iron4481 30
42Key3351 30
43Skate3551 30
44Pistol3481 30
x45Shovel3271 30
46Scissors3431 30
47Fiddle4381 30
48Bugle3551 30
x49Watch3211 30
50Basket with handle3311 30
x51Flower Basket, handle3281 30
x52Pitcher, small3331 30
53Rocking Horse, small3351 30
x54Three Figures3481 30
x55Rabbit and Basket4161 65
x56Locomotive, large3141 30
x57Church on Hill3181 30
58Tea Pot3481 30
x59Lion3701 30
60Sword3271 30
61Boy and Goat3431 30
x62Watch, small3451 30
x63Donkey3551 30
64Elephant3431 30
65Caught in the Act3481 30
66Ladders3401 30
x67Horse and Cart3281 30
x68Sparrow3191 30
69Small Boat3431 30
70Locomotive, small3281 30
71Pitchers3311 65
x72Sugar Bowl3211 65
73Tea Cup3401 30
x74Coffee Cup3211 30
75Saucers3351 30
x76Tea Pot3122 60
77Wine Glass3411 65
78Wash Tub3332 00
79Flower Vase3231 65
80Round Table3311 65
81Gun4481 30
82Pistol4322 00
83Pocket Knife4381 30
84Dirk4401 30
85Rooster, small5551 30
86Crucifix5322 00
87Axe4481 30
88Pipe6212 00
89Ass5481 30
x90Deer Lying Down3251 30
91Mule3211 30
x92Dog, large3122 00
x93Dog with Basket3122 00
x94Dog standing with Basket3151 65
x95Peacock3211 65
96Decanter3191 65
x97Boots5271 65
98Plain Basket with Handle3231 65
99Wine Glass, large3182 00
x100Fire Horn3212 00
101Squirrel and Box5331 65
102Broom3131 65
x103Bust of Napoleon4202 00
104Ladys3281 65
x105Cupid3211 65
106Rabbit3102 60
107Fish on Plate3191 65
x108Rooster3141 65
x109Owl3161 65
x110Cupid and Basket8191 65
x111Pony3181 65
x112Dog3151 65
x113Cat and Dog Fighting3181 65
114Grasshopper3132 60
x115Steamboat3191 30
x116Sea Lion3121 65
x117Rhinoceros3151 65
x118Tiger3151 65
x119Bear, small3201 65
120Bear, Medium3161 65
x121Bear, large382 60
x122Ape3141 65
x123Large Hand3111 65
x124Bear sitting up3161 65
x125Camel3181 65
x126Squirrel3131 65
127Horse Jumping3301 65
x128Lamb Lying Down3141 65
129Sugar Bowl3211 65
130Double Pointed Iron3161 65
131Boy on Rocking Horse3192 00
132Elephant6212 00
133Captain Jack3181 65
134Frog Smoking3161 65
135Swan3181 65
136Trumpet3161 65
137Boots3191 30
x138Elephant3141 65
x139Monkey on Camel3201 65
x140Cupid on Lion3181 65
141Rabbit4251 65
142Monkey Dressed in Soldier Clothes3241 30
143Pipe6332 00
x144Sloop3122 00
x145Rabbit and Wheelbarrow362 60
x146Lamb, large4142 60
x147Monkey on Camel382 60
x148Boy and Large Lamb3112 60
x149Pig3181 65
150Dog in Kennel3151 65
x151Fancy Clock3181 65
152Small Boy3301 65
x153Mazeppa3132 00
154Crane3152 00
155Squirrel3102 00
156Boy Riding Dog3182 00
157Goat Jumping3161 65
x158Cow and Calf3231 65
159Organ Grinder with Monkey3241 65
160Chriskingle Deer and Sleigh2101 65
x161Basket3191 65
x162Baby in Cradle3161 65
x163Horse3201 65
x164Soldier Boy3131 65
165French Lady4152 00
166Fancy Bottles4121 65
167Boy Stealing Apples3132 00
x168Hussar391 65
169Scotchman3111 65
170Rabbit Soldier392 00
171Rabbit Drummer392 00
x172Rabbit Sportsman3161 65
x173Railroad Car3181 30
174Fancy Tea Kettle3111 65
175Spread Eagle271 65
x176Chinaman and Dog3132 00
177Rabbit Traveller3161 65
x178Frog on Bicycle3152 00
179Ostrich3122 00
180Tramp3121 65
181Fox2121 30
x182Horse and Jockey3192 00
183Piggyback3161 65
184Fancy Pitcher, large3132 00
x185Sail Boat3152 00
x186Irishman and Pig3152 00
187Monkey and Piggyback3152 00
188Policeman and Boy3142 00
189Dog and Deer3122 00
x190Boy and Bicycle3182 00
191Owl on Tree3122 00
192Puss in Boots3102 00
x193Kangaroo3112 00
x194Giraffe3122 00
x195Fancy Pipe2122 00
x196Rifle4381 30
197Irishman3231 30
x198Chinaman3191 30
x199Israelite2101 30
200Uncle Sam3231 30
201Dutchman3161 30
x202Dog Sitting Up3121 65
203Basket3142 00
204Dog Running3211 30
205Shears3381 30
206Shovel3211 30
LARGE MOULDS FOR HOLLOW OR CLEAR TOYS.
No.Name.Size.No. in Mould.Price.
1Deer5 × 71$4 00
2Deer3 × 712 60
3Horse5½ × 5½16 75
*4Horse2½ × 2½11 00
5Horse2½ × 2½22 00
6Horse3 × 2½11 00
*7Horse2 × 2½32 00
*8Camel3 × 311 65
9Camel5½ × 5½16 75
10Elephant3 × 512 00
11Elephant and Boy3 × 311 30
*12Goat3 × 2¾22 00
*13Cat5 × 4½12 60
14Cat3 × 4½12 00
15Dog6 × 416 75
16Dog Lying Down3½ × 5½12 60
17Dog3½ × 4½23 10
18Wm. Penn5½ high12 00
*19Indian5⅞ high12 00
20Rooster5 × 3½12 00
21Rooster3½ × 311 00
22Locomotive10 × 5½113 00
23Locomotive, Rabbit Engineer3½ × 3¾12 60
24Basket2 × 619 25
25Basket4½ × 412 60
26Priest Blessing Children2 × 611 30
27Washington7 in. high11 30
28U. S. Grant2¼ in. high12 00
29Gun7 in. long32 00
30Gun7 in. high11 00
31Ship Full Sail7½ × 616 75
32Steamboat6½ × 416 75
33Rowboat9 in. long14 00
34Rowboat6 in. long11 00
*35Rowboat2½ in. long22 00
36Whistle42 00
37Whistle31 30
38Spread Eagle on Half Globe4 × 616 75
39Rabbit5 × 512 60
40Rabbit3 × 322 00
*41Lamb4 × 612 60
42Lamb3¼ × 3½22 00
43Rowboat4½ × 2½12 00
44Elephant, Jumbo8½ × 616 75
45Lion8½ × 616 75
*46Knight on Horseback3 × 5½11 30
47Fire Engine5 × 716 75
48Buffalo5½ × 816 75
VANILLA CREAM BARS.
7 lbs. White Sugar. 2 lbs. Glucose. 3 pints Water. Vanilla Flavoring.
Process.—Dissolve the sugar with water in a clean pan; add the glucose and boil in the usual way to the degree of feather, 243; pour the contents on a damp slab; let it remain a few minutes to cool; then with a pallette knife work it up to white cream, adding a tint of blue to bleach it; when the whole has become a smooth cream, return it to the pan and melt it just sufficient that it may pour out smooth and level; stir in the flavor and run on pouring plate ½ inch thick; when set cut into bars.
RASPBERRY OR ROSE CREAM BARS.
7 lbs. White Sugar. 2 lbs. Glucose. 3 pints Water. Raspberry or Rose Flavor.
Process.—Melt the sugar in the water, add the glucose and boil to 243; pour contents on slab, and when cool divide the boil into three parts; color one part red, add some pure chocolate to another, and to a third add a pinch of blue, cream each part by rubbing on slab to a smooth paste; in rubbing in the pure chocolate, see that you have enough to make it a rich brown; for red portion use just sufficient to give a light rose pink. When all finished, melt each portion separately in the pan just sufficiently soft to run to a level surface; pour out first the red, then the chocolate on top of red sheet, then the white on top of chocolate; this will make a cream cake to cut up into bars. Some do not take the trouble to melt the cream, being satisfied to spread the paste out, smoothing it on top with a pallette knife; this answers the purpose but does not look so well.
COCOANUT CREAM.
7 lbs. White Sugar. 3 lbs. Cocoanut peeled and sliced. 2 lbs. Glucose. Red Coloring. 3 pints Water.
Process.—Boil the sugar, glucose and water in the usual way to the degree 245; pour contents on slab; divide the boil into two lots; when cool, color one part light pink and put a small touch of blue in the other; add the sliced cocoanut, half into each part, then commence to cream them by rubbing. When both parts have been mixed into a smooth paste, it is ready for sale, being usually sold by cutting from rough block.
N.B.—Cut almonds, ground walnuts, etc., are used in the same way as directed for cocoanuts. The boils may or may not be flavored, but a little improves it and makes it fragrant.
MAPLE CREAM.
8 lbs. Yellow Sugar. 1 quart Sweet Cream. 2 lbs. Glucose.
Process.—Boil the sugar, glucose and cream to 242 on thermometer, stirring all the time; when done lift off the fire and let stand till nearly cold (placing it where it will cool quickly), then stir until it sets; then melt over a slow fire (stirring constantly) until it becomes a nice creamy consistency, pour on a well greased tin, lay about one inch deep, let stand till cold, when by turning over the tin it will fall out. After the batch is set to cool in the tin, on no account disturb it as it will make the cream crack into pieces when turning out. If this is too expensive a recipe use milk instead of cream and add half a pound of butter.
CHRISTMAS PUDDING (IMITATION).
7 lbs. White Sugar. 1 lb. Raisins. ½ lb. Sweet Almonds blanched chopped. 1 lb. Currants. 1 lb. Sultanas. ½ lb. Mixed Peel. 1 oz. Mixed Spice. 2 pints Water.
Process.—Prepare fruit by washing currants in cold water, afterwards drying them; stone raisins; blanch and chop almonds; cut the peel in stripes, then mix them together, adding the spice; boil the sugar and water to ball degree; remove the pan from the fire: grain the boil by rubbing the syrup against the side of the pan in the usual way; when it becomes creamy, add the mixed fruit, carefully stirring the whole until thoroughly incorporated; have some wet cloths ready, into which divide the boil; tie them very tight and hang them up until set hard. The blanched almonds are used to represent suet and should be chopped accordingly.
BROWN CREAM PUDDING.
7 lbs. Brown Sugar. 2 lbs. Glucose. 1 lb. Currants. ½ lb. Sultanas. ½ lb. Raisins. ½ lb. Mixed Peel. ½ oz. Mixed Spice. 2 pints Water.
Process.—Dissolve the sugar in the water and put the pan on the fire and add the glucose; let the whole boil to a stiff ball, then pour the contents on a damp pouring plate; when nearly cold commence to cream by rubbing and working it about the slab with pallette knife until it becomes opaque, stiff and creamy, have the fruit prepared and mix as in previous recipe, then work them into the boil with spatula; now divide the boil into small basins, holding about one pound each; press the cream well down and let them remain till set. Take them out, brush over them a thin solution of gum and dust them with powdered sugar to represent frosting. Before putting the cream in the basins, shake a little icing sugar over the basins, it will keep them from sticking.
RASPBERRY NOYEAU.
5 lbs. White Sugar. 1 lb. Glucose. 2 lbs. Raspberry Jam. 1 lb. Almonds, blanched and Dried. 3 pints Water. Liquid Brilliant Rose Color.
Process.—Boil the sugar, glucose and water to the ball degree, 250; ease the pan off the fire, add the jam and almonds, with sufficient color to make the whole a bright red; let the batch boil through, keeping it stirred gently until thoroughly mixed; now remove the pan from the fire and see if the batch has turned opaque; if not rub some of the syrup against the side of the pan and stir until whole boil shows a little creamy, then pour out on wafer paper, keeping the sheet about three-quarters of an inch thick; level the top down with pallette knife and cover with wafer paper; when set remove to a clean board and cut into bars with a sharp knife. In running sheets to thickness, arrange the loose bars on the pouring plate to form a square in proportion to the size of the boil. Almost any kind of jam can be substituted for flavoring Noyeau.
WHAT TO DO WITH SCRAPS AND SIFTINGS.
It is necessary to know how to use up the scraps, siftings, spoiled boil candies and otherwise unsaleable goods. People who make jam or liquorice goods know of course what to do with them; but small makers often accumulate lots of waste which seems always in the way. This should be avoided as much as possible, not only on the ground of economy, but for the good order and general appearance of the workshop. Keep the acid scraps separate from the others; have two pans (earthenware will do) and make it a rule, when sweeping down the plates, to throw the acid scraps into one pan and the others into the second pan; keep them well covered with water, and, as the syrup then gets too thick, put in more water in order that the scraps may dissolve. When making dark goods such as cough candy, cough drops, cocoanut candy, stick jaw, etc., use a proportion of this syrup in each boil, dipping it out with a ladle. As a rule a careful workman would use up his scraps every day. Some use the machine scraps by putting them in the next boil when sugar is on the slab. The writer's experience is that that method is objectionable, as it not only causes the boil to be cloudy, but very often grains it. Melt the acid scraps in water enough to form a thin syrup; put in some whiting, powdered chalk or lime; put the pan on the fire and stir until whole boils; see that all the scraps are dissolved; remove the pan and let it stand for an hour, then strain through flannel. Use this syrup in the same way as the other for making common goods.
CREAM FOR CHOCOLATE CREAMS OR BARS.
10 lbs. White Sugar. 3 pints Water. 2½ lbs. Glucose.
Process.—Put the sugar, glucose and water in a clean pan and boil in the usual way until the batch reaches the degree of feather 245; (keep the sides of the pan free from sugar); pour out on damp pouring plate and let it remain till nearly cold; then with long pallette knife commence to rub the sugar against the plate and work it about until it changes from a clear syrup to snow white creamy substance; then knead it with the hand until of uniform softness and no lumps left in the mass; it is now ready for use and may be kept covered in stoneware jars until required for various purposes. In winter the sugar need not be boiled so high; in hot weather, a little higher. When packing the cream away in jars it is better to keep the top moist by laying on a damp cloth before putting in the cork. Seeing that cream keeps so well, of course it is saving to make much larger batches at a time. This can be easily arranged by multiplying the proportions according to size of pan and convenience. These proportions are a guide, but the writer knows of no absolute must be this or that, although he has made as many cream goods as most people and with as much success. He has seen as fine a sample made in the same workshop when the boil was made up a little different. However, in submitting his own formula, it may be taken for granted he is not a mile from the bull's eye.
Fig. 17.
Chocolate Melter or Warmer.
No. 1 Size, 12½ × 14 × 6, price$2 00
No. 2 Size, 14¼ × 16½ × 6, "2 25
Made from best quality of Tin Plate.
CHOCOLATE CREAM BUNS AND CAKES.
10 lbs. Sugar. 2½ lbs. Glucose. 3 pints Water. ½ oz. Vanilla Essence.
Process.—Boil the sugar, glucose and water in the ordinary way to the strong feather 245, then pour on damp slab, let it remain until nearly cold, add the flavor, and with pallette knife work up the boil till white and creamy; shape it with the hands or press into tin moulds; stand it in a warm place to harden a little on the outside. Melt some chocolate paste and cover the goods smoothly with it, using either knife or brush; when dry glaze them by brushing on a solution of shellac dissolved in alcohol.
N.B.—In this recipe the sugar is boiled higher than the "Cream for Chocolate Cream," because the goods are so large the soft cream would not keep in shape. In melting pure chocolate simply put it in a tin together with a piece of lard or cocoa butter, stand it near the fire, give it an occasional stir; it will soon dissolve; use no water or it will run to powder and be spoiled.
TAFFY PANS. Per dozen, $1.25, $1.50, $1.75, $2.
SWINGING PANS. We make any size to order.
CRYSTALIZING PANS AND WIRE TRAYS. Extra Quality. 14 × 10 × 2½, complete $5.50.
COPPER CANDY LADLE.
No. 1, Fig. 7, Price, $1.50.
Fig. 7. Fig. 8.
CHOCOLATE CREAM BARS No. 1.
10 lbs. White Sugar. 2½ lbs. Glucose. Melted Chocolate. 3 pints Water. Vanilla Flavor.
Process.—Prepare the cream as directed in Cream for Chocolate Cream, or use some of that cream. Have some tins with edges one and one-half inches deep; grease some paper and fit it neatly round the sides and bottom. Melt some of the cream on a slow fire; flavor with Vanilla as soon as cream is sufficiently melted; remove the pan and pour contents into the tins to make a sheet about one inch thick or less. When set carefully empty, so as not to break the cake; have some melted chocolate and with a soft brush coat the cream on both sides; lay them on wires till cold and set; cut up into bars the required size. The knife for cutting bars of cream should be good, having a thin polished blade with a good edge. An old worn-out thing breaks the cream and makes it irregular.
COPPER CANDY DROP LADLE.
No. 2, Fig. 8, Price, $2.25.
MINT DROPPERS. Made from Copper. No.1Dropper,1Lip,$2 25. "2"2"3 25. "3"3"3 75.
CHOCOLATE CREAM BARS NO. 2.
10 lbs. White Sugar. 2½ lbs. Glucose. Melted Chocolate. 3 pints Water. ½ oz. Essence Vanilla.
Process.—Prepare the tins by lining with greased paper, fitting them smoothly; melt some sweet chocolate paste and pour it about a quarter of an inch thick on the bottom of the tins; when set prepare some cream as directed for "Cream for Chocolate Cream," or use some of that cream, melting it over a slow fire (do not allow it to boil); stir in the extract of vanilla and pour the batch in tins about one inch deep: when set, coat on top with melted sweet chocolate; when this lot is cold and quite set, cut up into bars with a sharp knife.
BATCH PANS. Made of Heavy Copper with Sheet Iron Rim to allow them to set in furnace. No. 1, diam. at rims 12 inch, bottom 11 in., $7 50. No 2, diam. at rims 13 inch, bottom 12 in., $8 50.
CHOCOLATE DROPS, PLAIN.
Warm some sweet chocolate; when it is just sufficiently heated to be pliable, pinch off little pieces, roll them in the hands to size of a small marble; place them in rows on sheets of white paper, each row about an inch apart; when the sheet is covered, take it by the corners and lift it up and down, letting it touch the slab each time; this will flatten the balls into drop shapes; they should be about the size of a ten cent piece on the bottom; when cold they will slip off the paper without any trouble.
TOY (or Turned Sugar) PANS. Made of Copper. No.1,½Gallon,$3 00 "2,1"4 00 "3,1½"5 00
CHOCOLATE DROPS (NONPAREIL.)
Process exactly as for plain drops. When the drops have been flattened, cover the sheets of paper entirely over with white nonpareil (hundreds and thousands); when the drops are dry shake off the surplus ones.
CHOCOLATE CREAMS.
Melt some cream (see "Cream for Chocolate Cream") use the runner and fill the moulds; in an hour the cream will be set hard enough to be taken out of the moulds; they are then ready for coating. Warm some sweet chocolate paste until melted, then drop the creams into the melted chocolate, two or three at a time; lift them out with a long fork and place them on glazed paper or sheets of tin to dry; put them in a cool place to harden; pack carefully in paper lined boxes in such a manner that they hardly touch each other; if packed roughly like most other candies, they become spotted and rough, spoiling the appearance altogether.
Rubber moulds are now largely used for making these goods; being much cleaner and very much easier used than starch moulds, and for new beginners are very much better than starch. These moulds are now to be bought much cheaper than they were a few years ago, the price now being about $1.40 per lb. These moulds weigh about two pounds each and hold ninety chocolate drops and can be refilled every half hour. We would strongly advise the purchase of rubber moulds, as besides the saving of time, neither starch boards, starch, plaster moulds or bellows are required. Fletcher Manfg Co., carry a full line of moulds for chocolates and creams.
CHOCOLATE FOR DIPPING.
This mixing is so often required by confectioners for so many purposes that a good general recipe will not be out of place. If the instructions are followed and a little discretion used with the colors, a light glossy chocolate coating will be the result.
1 lb. Pure Chocolate. 3 oz. White Wax. Chocolate Brown Color. Cochineal.
Process.—Put the chocolate in a saucepan; stand on the furnace plate or near a fire; break up the wax into little pieces and stir it in until all is melted; then add the brown color, with a little liquid cochineal, stirring the whole until thoroughly mixed; it is then ready for use. For cheap common goods, more wax may be used. When mixing in the color try a little on a piece of white paper until satisfied with the blend.
GELATINE COCOANUT BARS (YELLOW).
8 lbs. White Sugar. 6 lbs. Glucose. 2½ lbs. Gelatine. 3 lbs. Cocoanut sliced. 1 oz. Acid Tartaric. 3 pints Water. Saffron Color. Lemon Flavor.
Process.—Soak the gelatine in cold water for twelve hours, boil the sugar, glucose and water to a stiff ball, 255; remove the pan from the fire; stir in the gelatine till dissolved; let it stand for a few minutes and remove the scum from the top, then add the acid, flavor and cocoanut; gently stir the whole until well mixed; tinge a bright yellow with saffron; pour into oiled tins, making the sheet ½ inch thick; when set, cut up in sticks to sell two or four for a cent.
N.B.—This boil may be divided into two lots, one half colored red and flavored, raspberry, or a second boil may be made precisely as this one altering the color and flavor only.
PATENT RUBBER CANDY MOULDS
New Patterns.
The best process in the world for making moulded Bon-bons or French Creams and grained work, is by using Patent Rubber Candy Moulds. They will entirely supplant the use of starch as a mould for manufacturing such candies for the following reasons.
I.—Not alone can all the patterns at present made in starch be reproduced in these moulds but also a large variety of others with a perfection not before known, and which it would be impossible to use in starch.
II.—A much superior quality of goods is produced, in as much as the candies show as perfect a pattern as the moulds themselves.
III.—A saving at least 33 per cent is accomplished in labor.
IV.—No starch boards or starch is required, consequently the filling, printing, sifting and blowing off are dispensed with—six items of expense.
V.—The moulds specially facilitate the making of cream walnuts, cream almonds and cream jellies and other combinations, because the nuts, etc., can be pressed on the candy as soon as it has been poured into the moulds. This cannot be done with starch moulds, as any pressure on those will destroy the pattern.
VI.—Casting into starch moulds requires considerable experience and skill in order to do work well, while any workman can turn out the most perfect work with the rubber moulds, without any previous experience in such work.
VII.—A saving of room is effected, as a starch room is not required and the capacity of the rubber moulds is so much greater than starch boards of equal size that a comparatively less number of moulds are required to produce an equal quantity of goods.
VIII.—No starch being used, the shop will remain much cleaner.
These moulds are made of Pure Para Rubber and will, with proper usage last from twelve to fifteen years, judging from those which have been in use for the past four years.
An objection which naturally suggests itself to a person who has never tried these moulds, is that the candies might possibly have some taste of the rubber. This is not the case, however.
NOT THE SLIGHTEST TASTE OF RUBBER
is discernable. Not one of our many customers, either in this city or throughout the country, has made a single complaint. This proves that there is absolutely no difference between candies made in rubber moulds and candies made in starch moulds.
The demand for these moulds increases every year.
WRITE FOR PRICES AND PARTICULARS.
Cream to be run in these moulds should be cooked one degree lower than usual for starch.
Crystal ½ degree lower than usual for starch.
Before using New Moulds for first time, soak for half an hour in strong common washing soda and water.
CHEAP JELLY GOODS.
14 lbs. White Sugar. 12 lbs. Glucose. 3 lbs. Gelatine. Flavor. 2 oz. Tartaric Acid. 2 pints water. Color.
Process.—Soak the gelatine in cold water for twelve hours; bring the sugar, and water to a boil, then add the glucose and continue boiling till it reaches the degree of stiff ball; remove the pan from the fire and stir in the gelatine and acid till dissolved; color and flavor to fancy; remove the scum and run the batch into tins. Set the goods aside for twelve hours, then cut up into jubes and crystalize with fine powdered sugar. This is a cheap line; there is not much body in them, but they sell at a price and give satisfaction.
Funnel Droppers. Candy Tongs.
Tin.Copper. No.04075 "1601.25 "2901.50 Tin perthousand,$4.00 Brass"5.50 Silvered"7.00
JELLY FANCIES.
12 lbs. Sugar. 7 lbs. Glucose. 3 pints Water. 3 lbs. Gelatine. 2 oz. Tartaric Acid.
Process.—Soak gelatine in cold water for twelve hours. Boil the sugar, glucose and water in the usual way to the degree of ball; remove the pan from the fire and stir in the gelatine gradually until dissolved; let it stand for a few minutes; take off the scum as it rises, then divide the boil, if required in more than one, color and flavor each portion to fancy, then run the boil in the moulds; when set put them on clean slab, sprinkle some cold water over them and roll them about until all are damped, then cover them with fine crystal sugar and mix them up till crystalized all over, and spread them out on trays to dry.
The different recipes already given will give the reader a general idea how gelatine goods are made. By using different colors, flavors and shapes an infinite variety can be produced. It would serve no good purpose to further multiply these formulas for small goods.
JAM ROLEY POLEY.
10 lbs. White Sugar. 5 lbs. Glucose. 2 lbs Gelatine. Carmine Color. 1 lb. Raspberry Jam. 1 lb. Desiccated Cocoanut. 3 pints Water.
Process.—Soak the gelatine in cold water for twelve hours; boil the sugar, glucose and water sharply to stiff ball; remove the pan from the fire, stir in the gelatine, stand aside till scum rises and skim it off; divide the boil into two portions, (mix together 1 oz. tartaric acid, 1 oz. carbonate of soda, 2 oz. icing sugar); drop this powder and the desiccated cocoanut into one half of the boil and stir briskly until the whole rises in a white foam, then run out into tins, on sheet about ¼ inch thick; now take the other half, color bright red, adding the raspberry jam; stir till thoroughly mixed and run this on top of the white sheet about the same thickness; when cold and hard, take out the sheets and make a roll of each.
N.B.—Let the red portion be cool when run over the white, as the white being lighter will come to the top if disturbed by the mixture being too hot.
RASPBERRY JELLIES.
9 lbs. White Sugar. 6 lbs. Glucose. 2 lbs. Apple Jelly. 2¼ lbs. Gelatine. 3 pints Water. 2 oz. Tartaric Acid. ½ oz. Essence Raspberry. Carmine Color.
Process.—Soak the gelatine as usual; boil the sugar, glucose and water to a stiff ball; remove the pan from the fire; stir in the gelatine and let it remain till scum rises; skim it off, then add jelly, acid and flavor and sufficient color to make a bright red: now mould the batch into Raspberry shapes and put them in a cold place. When set stiff, put the goods in thin layers in a crystalizing tin and cover them with cold syrup. Let them remain undisturbed for twelve hours, then drain off all the surplus syrup and turn the raspberries on clean trays; when dry, pack.
N.B.—When putting jelly goods in tins, be careful that the layers are not thick, as they lay so close that the syrup cannot get in between them. A good plan is to have wire trays and fix three or four loosely in each tin, taking their bearings on the ends of the crystalizing tin. By this means you will get more in a tin with better result. Boil the syrup in the proportion of six pounds best white sugar to each quart water, to the degree of smooth 215. It must be quite cold when used for gelatine work or the goods will come out of the tins in a solid block.
BLACK CURRANT JELLIES.
9 lbs. White Sugar. 6 lbs. Glucose. 2¼ lbs. Gelatine. Purple Coloring. 3 pints Water. 2 oz. Tartaric Acid. 2 lbs. Black Currant Jelly.
Process.—Soak gelatine as usual, smooth off and mould fondant shapes. Boil the sugar, glucose and water, as already directed, to a stiff ball; remove the pan from the fire, drop in the gelatine, a few pieces at a time, stir till dissolved. Let it remain a short time till the scum rises; skim it off, then stir in the tartaric acid, jelly and sufficient color to make the mixture a bright color, then mould the batch. When the goods are firmly set, place them in layers on wire frames fitted for crystalizing pan; arrange the frames in the tins and cover with cold syrup; let them stand for twelve or fourteen hours undisturbed, then drain off the surplus syrup; take them carefully out of the tins, pack them on clean trays; when dry they are ready for boxing. These goods require handling gently; they are very delicate and easily crushed.
Daisy Peanut Warmer. The most complete Peanut Warmer in the market. The Nuts are kept warm by a water jacket which surrounds the Pan, and is heated by a Gas or Oil Stove as desired, has steam whistle which attracts attention. Strongly made and nicely ornamented and lettered. Price complete with either Gas or Oil Stove, f.o.b. Toronto, $10 00. Size, 29 in. high, 18 in. wide, 12 in. deep. State when ordering if for Oil or Gas Stove.
PINEAPPLE JELLIES.
8 lbs. White Sugar. 8 lbs. Glucose. 2¼ lbs. Gelatine. Pineapple Flavor. 3 oz. Tartaric Acid. 3 pints Water. Saffron Color.
Process.—Soak the gelatine in sufficient cold water to cover it. Boil the sugar, glucose and water as usual to stiff ball and remove the pan from the fire; stir in the gelatine, wait till scum rises and remove it; then add the acid, flavor and sufficient color to make bright yellow; pour the mixing into pineapple moulds; keep them in a cold place till set; pack them in layers in wire frames; put them in the crystalizing tins and cover with cold syrup; stand aside where they will not be shaken or disturbed for twelve or fourteen hours; then draw off the surplus syrup and put them in clean trays to dry. In flavoring these goods, use the pineapple gently, only a few drops, too much spoils them.
"Daisy" Peanut Roaster.
Fig. 213 a.Price, $5 00
We make this to fit ordinary Cook Stoves if so ordered at same price. This Roaster fits your Candy Furnace.
Fletcher's "UNCLE SAM" Dry Air Peanut Warmer.
Japanned and Ornamented Glass Front.
Size—1 foot 7 in. × 1 foot 5 in., 1 foot 10 in. high.
Price complete $6 50
Kingery's Perfection Steam Power Coffee and Peanut Roaster and Warmer.
Size and Style of Machine we carry in stock marked thus*
With Steam Whistle.
1Peck Size, Tin Warmer$100 00$104 00
*1Peck Size, Copper Warmer108 00112 00
2Peck Size, Tin Warmer115 00119 00
2Peck Size, Copper Warmer124 00128 00
1Bushel Size, Tin Warmer135 00139 00
1Bushel Size, Copper Warmer148 00152 00
BEST WAY TO CRYSTALIZE GUM GOODS.
13 lbs. Best White Sugar. 2 quarts Water.
Process.—Have the goods cleaned and put in crystalizing tins; bring the above quantity of sugar and water just to the boil and stand aside until only milk warm; then pour it gently over the goods until covered; then slip the hands into the middle of the goods, and with the fingers just ease this bulk so that the syrup will flow freely between them; withdraw the hands carefully and cover the tin; do not again disturb it for the next twelve hours, when the goods will be ready to drain and dry. To an experienced man, this method may seem a little dangerous and likely to spoil the crystal; but it will not do so if done carefully. Of course, it is understood the goods are not to be roughly stirred up, but simply loosened.
Concentrated Flower and Essence Flavors for Confectioners.
ESPECIALLY ADAPTED FOR FINEST WORK.
EssenceMaraschino.
"Pistachio.
"Ratafia.
"Lilly of the Valley.
"Dainty.
"French Rose.
"Ylang Ylang.
"Patchouli.
"Tuberose.
"Carnation.
"Heliotrope.
"Crabapple.
"Jasmine.
"Millifleurs.
"Hyacinth.
"Cachou.
"Bon-Tons.
"Mirabells.
"Sweet Briar.
"Locust Flower.
"Lilac Blossoms.
"Fleur de Raisin.
"Apple Blossom.
"Violet (True).
"Wood Violet.
"Orange Blossom.
"Hawthorne.
"Wild Olive.
"Musk.
Flavoring Extracts.
ExtractCurrant.
"Jamaica Ginger.
"Gooseberry.
"Grape.
"Lemon.
"Mead.
"Nectar.
"Orris.
"Cinnamon.
"Quince.
"Rose.
"Strawberry.
"Anisette.
"Apple.
"Apricot.
"Banana.
"Bitter Almonds.
"Blackberry.
"Catawba.
"Cherry.
"Plum.
"Raspberry.
"Sarsaparilla.
"Wintergreen.
Essential Oils.
Best Qualities.
Our Essential Oils will be found equal to anything obtainable. Write us for prices on anything you require. We cater especially to the candy makers and confectioners.
FLETCHER MNF'G. CO. 440 & 442 Yonge Street, Toronto, Ont.