It should be made in a well glazed earthen crock; metallic vessels are
not good, as the gelatine burns too easily on the sides, and dries
out where it gets too hot. Nor is a water bath to be recommended for
dissolving the gelatine, for the sides get too hot and dry out the
gelatine.
A quart of water is put in the crock and heated to boiling; it is then
taken off the open fire and two pounds of the finest gelatine stirred
in, a little at a time. After the gelatine is completely dissolved there
is to be added eight or ten pounds (according to the quality of the
gelatine) of the finest white sirup previously warmed, and constantly
stirred. The mass must not boil, as it would easily burn, or turn brown
and acquire a bad color.
Thirty or forty pounds of a beautiful white elastic mass can be made by
this recipe in an hour at a cost of ten or twelve cents. Its chief use
is for making figures and ornaments to put on bridal cakes and other
fanciful productions of the confectioner. It contains no harmful
ingredients and can be eaten without danger. If coloring is added,
cochineal, plant green (chlorophyl), and turmeric are safer than aniline
colors.
* * * * *