9 lbs. White Sugar.
6 lbs. Glucose.
2-1/4 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.
[Illustration: 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.