8 lbs. White Sugar.
8 lbs. Glucose.
2-1/4 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.
[Illustration: Fig. 213 a.
"Daisy" Peanut Roaster.