quart more cream and stir and cook to a good, firm ball, say about
242°; now add the other one quart of cream and stir until you get a
good, hard ball; not to a crack, but a good, hard ball; pour on slab
between iron bars; when cold, mark and cut.
No. 2. CARAMELS.
Chocolate Flavor.
Proceed same as with vanilla caramel No. 1, only when you add the last
quart of cream add also ½ pound dark, bitter chocolate, and finish as
with No. 1.
No. 3. CARAMELS.
Maple.
Proceed as with No. 1 vanilla caramels, only use 4 pounds maple sugar
instead of the white, and finish as with No. 1 caramel.
No. 4. CARAMELS.
Proceed as with No. 1 vanilla caramels, only when the batch is done set
it off and stir in whatever kind of nuts or fruit you may wish before
you pour it off. You can use figs or Brazil nuts chopped up fine; or
almonds, pecans, cocoanut, in fact anything in the line of nuts or
fruit you may have in the shop.
THREE-LAYER CARAMELS.
Make a batch of No. 2 chocolate caramels and pour out on the slab very
thin. Now melt 6 pounds of fondant over a slow fire until it gets just
hot enough so as you cannot stand to keep your finger in it, then pour
it over the chocolate batch and spread it out thin and even; now cook
a batch of vanilla caramels and when done pour it over the cream batch
nice and even; let remain until cold, then mark and cut. When cutting
these caramels you will find the cream will not slide out, as with some
caramels made from other recipes.
No. 1. OPERA CREAM.
For Opera Caramels.
Put 20 pounds of sugar in a clean copper kettle and add
1½ gallons cream,
1 teaspoonful cream of tartar.
Cook to 238° or 240°. Pour off on a damp slab and let remain until
cool; then with a paddle cream it as other fondants and when done cover
up with a damp cloth; let remain for one hour and it is ready for use.
OPERA CARAMELS.
Don’t make only such flavors as vanilla, strawberry and chocolate
operas; they are chestnuts and an eyesore to all, and are made by all
candy makers, good and bad. First, cut up in small pieces 1 pound
cherries, and set them one side; then chop up fine 1 pound pecans and 1
pound English walnuts, and 1 pound pineapple and set them one side; now
chop up ¼ pound of pistachio nuts, and set them one side; also ½ pound
almonds. You will have now five kinds of operas to start with; now get
the covers of eight five-pound candy boxes and cover the bottom of each
with wax paper and you will be ready for business. Weigh 2½-pound
pieces of opera cream, and work in each piece the nuts or fruit you
have just prepared and lay it in the box cover; keep on until all the
five kinds are used up. Now fill one with plain opera cream, lightly
flavored with vanilla, with some color—a delicate pink—and flavor
strawberry, and the other color with chocolate; now you will have eight
kinds of operas. Let stand a few hours, turn box cover upside down,
tear off the wax paper and mark with a caramel cutter, but don’t cut
them up in pieces, only as they are sold; put them in nice clean pans
and when the people see eight kinds of operas it will sell them quicker
than gazing at those three chestnuts—vanilla, strawberry and chocolate.
CREAM FRUIT BAR.
Place in kettle
5 pounds granulated sugar,
1 pound glucose,
1 pint water,
1 ounce Jap gelatin, soaked for 4 hours in cold water.
Cook to 236°; set off of fire, stir in 4 pounds of dipping cream, then
add 2 pounds of crystalized cherries and angelique; turn in tin box.
When cold cut in squares and crystalize.
DELMONICO SQUARES.
Place in kettle
10 pounds granulated sugar,
1½ pounds glucose,
4 fine grated cocoanuts.
Cook to about 236°; pour on cream slab; when cold, add 1 ounce vanilla
extract, and stir until it creams; then place in box, let set a few
hours, then cut in squares and crystalize.
PINEAPPLE COCOA BAR.
Place in kettle
7 pounds granulated sugar,
1 pound glucose,
3 sliced and 1 grated cocoanut,
1 can grated pineapple.
Cook to 240°; set off of fire, then add 2 pounds dipping fondant; place
on wax paper on slab between bars. When cool it is ready to cut in 5
and 10 cent bars.
VANILLA FUDGES.
Place in kettle
4 pounds granulated sugar,
1 pound glucose,
2 quarts sweet cream.
Cook to about 236°; then set off fire and stir in 2 pounds dipping
fondant, flavor with 1 ounce vanilla extract, pour on wax paper on
slab, between bars, mark with caramel cutter. When cold cut into
squares of four each.
CHOCOLATE FUDGES.
Same as vanilla, only add 1 pound sweet chocolate when you start the
batch and stir in ½ pound of bitter chocolate when batch is cooked.
MAPLE FUDGES.
Same as vanilla except use maple sugar instead of granulated sugar, and
only ½ pound of glucose.
NUT FUDGES.
Fudges may be made with different kinds of nuts, such as hickory nuts,
English walnuts, pecans, almonds, or black walnuts; or crystalized
cherries, pineapple and angelique can be chopped up and put into batch
after it is cooked.
ABOUT FUDGE.
Fudge originated at Vassar College. The girls would make it in their
rooms over their oil stoves in the evening, and gave it the name of
“Fudge,” which it retains to the present day. Most any girl graduate
can tell you the history of fudge at her school.
MARSHMALLOW CARAMELS.
Place in kettle
3 pounds granulated sugar,
3 pounds glucose,
¼ pound nucoa butter,
2 quarts sweet cream.
Cook to about 260°. Pour on slab when cool, pull well on hook, flavor
with vanilla, then place on clean slab and roll out to the thickness of
caramels. Cut and wrap in wax paper.
No. 1. RAW CREAM FOR BON BONS AND CHOCOLATES.
Orange Flavor.
Grate the outside of say about four oranges, then squeeze the juice
of the oranges in a crock or bowl, and then add the gratings you have
just prepared; now add XXXX sugar and stir with the hand until it gets
good and thick, so as you can pick it out and form it in small rolls
about the size of marbles; finish all and let remain one hour till a
crust forms, so that you can handle them; then they are ready to dip in
fondant or chocolate. These goods are delicious and are liked by all.
No. 2. RAW CREAM.
Lemon Flavor.
Proceed as with No. 1 raw cream, only use lemon instead of orange.
No. 3. RAW CREAM.
Take jelly, strawberries, grated pineapple, or any kind of fruit or
preserves, and add XXXX sugar, and proceed as with No. 1 raw creams,
and you will find that you have one of the nicest-eating pieces of
candy on the market; the acid contained in the fruits keeps them from
drying out, and they remain fresh for a long time.
ITALIAN CHOCOLATE CREAMS.
For Starch.
Dissolve 4 ounces gelatin in one pint hot water. Now place in kettle
4 pounds sugar,
4 pounds glucose,
And your dissolved gelatin.
Cook to 236°; pour on slab. Beat the whites of 6 eggs, and when batch
is cool add them to your batch and work it until it creams. Now melt
15 pounds soft fondant in hot water bath or steam kettle. When this is
dissolved, add the first batch and 2 ounces vanilla, run in starch, and
let stand for twelve hours; then dip in chocolate.
ITALIAN CHOCOLATE CREAMS.
For Hand-Mades.
Place in kettle
25 pounds granulated sugar,
Water enough to dissolve.
While cooking add ½ ounce acetic acid and cook to 236°; pour on slab,
let stand until perfectly cold, then work with spatula until it begins
to turn, then add the whites of 13 eggs beaten stiff, and work batch
until it is finished. Roll up in small pieces and coat with bitter
chocolate immediately.
MOLASSES CHOCOLATE BRITTLE.
Make a batch of molasses taffy and cook it to 290° or 300°; pour it on
the slab and pull on hook, then twist all the air out and flatten it
out in front of the table furnace and pull it in strips, not too thin,
but about as thick as a heavy piece of glass, when all is done; then
with your hands break it all up in small pieces; now pour it in a sieve
and shake all the loose crumbs out, and it is ready for use.
HOW TO DIP MOLASSES BRITTLE.
Get your chocolate ready for dipping, then pour a good handful of the
molasses brittle in a pan and then a handful of chocolate; mix them
well, then pick up all you can get in a tablespoon at a time and drop
on wax paper; when cold they are ready for use.
These goods are a novelty and sell well.
THREE GRACES.
A Nice Piece of Chocolate Goods.
First roll out by hand from bon bon cream a lot of little balls the
size of large filberts, then select a few pounds of large filberts and
roast them in a sieve over the fire, and then rub the husks off; now
get half a pound of candied cherries. Now, when dipping this piece of
goods in chocolate I always dip the cherry first, then the cream ball;
set it next to the cherry; then dip the filbert; set it next to the
cream filbert. As I dip the filbert I drop a line of chocolate with the
thumb across the three pieces; this makes them one.
These goods eat well, as it is a fine combination and nice for topping
off a box of candy.
BURNT ALMOND CHOCOLATES.
Hand Made.
Roast and almost burn ½ pound almonds, then grind them up very fine.
Now take 5 pounds bon bon cream, knead in the almonds, add XXXX sugar
to stiffen the cream, and roll it out in balls the size of marbles; dip
in chocolate.
BURNT ALMOND BON BONS.
Proceed as with the above, only dip in fondant, and sprinkle on top of
each one a little of the ground almonds.
MOLASSES COCOANUT CREAM ROLLS.
Place in kettle
5 pounds sugar,
1½ pounds glucose,
¼ pound butter,
Water to dissolve same.
Cook it to 238°; pour off on the damp slab, and scatter over it 2
pounds fresh grated cocoanut, then with a paddle cream it at once; now
place in kettle
8 pounds sugar,
2 pounds glucose,
Water to dissolve same.
Add 1 pint dark molasses,
½ pound butter.
Stir and cook to about 270°; pour on the slab, then pull on hook and
twist the air out; now flatten it out in front of your table furnace
and place the cocoanut cream in center of same; now roll the molasses
batch around it and close both ends; now get it in shape as for stick
and pull it out a little larger than stick candy and cut in about
three-inch lengths; place in pans for two hours until the outside
jacket grains, then they are ready for the store.
BITTER-SWEET CREAM FOR CHOCOLATE DROPS.
Place 12 pounds sugar in a kettle, with water to dissolve same, then
add 1 ounce of acetic acid, and cook to 246°; pour off on damp slab,
then pour over the batch 2 ounces of glycerine; now beat the whites of
15 eggs, pour them on the batch, and with the paddle cream it as you
would bon bon cream.
HOW TO USE BITTER-SWEET CREAM.
Take whatever amount of the cream you wish to dip and work in fruit
or nuts of any kind, then roll it in pieces about the size of a large
chocolate drop, let them stand one hour, until a crust forms on them,
dip them in chocolate, one-half sweet chocolate and one-half bitter
chocolate.
These goods are being run extensively throughout the Eastern States.
WHAT FLAVORS TO MAKE OUT OF BITTER-SWEET CREAM FOR CHOCOLATES.
Pineapple cut up fine.
Cherries cut up fine.
Pecans cut up fine.
Almonds cut up fine.
English walnuts cut up fine.
Brazil nuts cut up fine.
Filberts cut up fine.
Figs cut up fine.
Fresh grated cocoanut cut up fine, and citron.
Don’t flavor these goods only with pure fruit and nuts, as they are
then very fine and sell at 60 cents per pound.
BURNT PEANUTS.
Place 6 pounds sugar, and water to dissolve same in a kettle and cook
it to about 252°; then pour in about 5 pounds of shelled peanuts and
stir them good until the sugar starts to grain, then set off the kettle
quickly on the barrel and stir good until all is grained, then pour in
a sieve and shake off the sugar; now add to this sugar 1 pound fresh
sugar and more water, and cook the same as above, then set the kettle
off again and pour in the peanuts and stir and grain it all again; now
pour all in a sieve, shake out the sugar, put the sugar with 1 pound
more fresh sugar and water in a kettle and color pink and finish as
before, and they are ready for the store. Don’t shellac or polish them,
as this is done only in wholesale houses.
BURNT ALMONDS.
Proceed as with burnt peanuts, only use almonds instead.
OPERA STICKS.
Place in kettle
5 pounds sugar,
1 pound glucose,
Water to dissolve same.
Cook to 310°; pour off on slab; fold up and cut a small piece off,
color it any color to suit, red, pink or orange; now pull and flavor
the balance, and twist all the air out of it, then place it in front of
the table furnace in a three-cornered piece about a foot long and with
the piece you have colored make two or three strips and lay it on each
corner of the batch, then pull it in lengths of two or three feet; see
that they remain three-cornered, pull them in thickness of large lead
pencil and have your helper place one hand on each end and turn the
piece in the opposite direction, until it is evenly twisted; when cold
cut in length of jar you intend to place them in.
These goods made in assorted colors and flavors look very well and
readily bring 40 cents per pound.
A GOOD BROKEN MIXED.
Make a small batch of all the taffies and cook them to about 290° or
300°; then after they are pulled and flavored flatten them out in front
of the table furnace and pull them in sticks about one inch wide, and
while you are doing this have your helper mark them on an angle of
about two inches in length, push them to one side, and when cold they
can be easily broken where marked and will be in a diamond shape; then
add to this mixture a batch of peanut candy, cut in two-inch squares,
then add a batch of cocoanut taffy cut same as peanut; when this is
done put 5 pounds sugar and 2 pounds glucose in a kettle, with water to
dissolve same, and cook to 290° or 300°; set off and color a light pink
and flavor with oil of anise; pour on slab and at once sprinkle strip
cocoanut over it; cut in two-inch squares. Now make another batch
as above, flavor lemon and color yellow, pour on the slab, sprinkle
cocoanut over it and cut same as above. This will make it all look
bright, and in all you will have at least eight or ten kinds, which
will make a nice mixture.
CREAM PEANUTS.
Vanilla.
Roast 5 pounds Spanish shelled peanuts and fold them in a clean rag to
keep warm, then put in a kettle 5 pounds sugar, and water to dissolve
same, and cook it to 238°; set it off on a barrel, and flavor it
vanilla; now pour the peanuts in a clean dishpan and hold it about a
foot high from the fire and have your helper pour a little at a time
on the batch, while you keep shaking pan; keep on doing this until all
the batch is used up, and if the peanuts are not coated thick enough
to suit you, place on three or four more pounds of sugar and cook as
before and continue to pour on until they are of a size suitable to
your taste.
CREAM PEANUTS.
Strawberry.
Proceed as with cream peanuts, vanilla, only when batch is off, color
it light pink and flavor it with strawberry; finish same as vanilla
cream peanuts.
CREAM PEANUTS.
Chocolate.
Proceed same as for vanilla cream peanuts, only when batch is off add
a little dark chocolate, and stir it in good. Proceed same as vanilla
cream peanuts.
In summer crystalize these goods, as it adds to their beauty and keeps
them from drying out.
No. 1. CREAM ALMONDS.
Old Style.
Roast 5 pounds almonds and set them to one side; now put 5 pounds
sugar, and water to dissolve same, in kettle and cook to 238°; flavor
it vanilla after it is set off on the barrel, then pour in one pile
on a hot slab the 5 pounds of almonds, and while your helper pours
a little of the batch at a time on the nuts, you have half of a
pail cover in each hand and keep the nuts stirred up by moving them
continually from right to left; continue this until they are coated
thick enough to suit. They can be made all flavors.
No. 2. CREAM ALMONDS.
Proceed as with Cream Peanuts, only use almonds instead. These goods
should be crystalized, as they dry out very soon if not. They can be
made vanilla, strawberry, rose, chocolate and violet flavors.
POP CORN CRISP.
Pop a lot of corn and set one side; now put in kettle
4 pounds sugar,
2 pounds glucose,
Water to dissolve same.
Cook to 280° or 290°; then add ¼ pint of dark molasses; stir good half
a minute and set kettle off and add ¼ pound of butter and a teaspoonful
of fine salt; now pour in all the corn you possibly can get in the
kettle and stir it until all is well covered; now set the kettle on the
fire, only for half a minute so as to warm the bottom of the kettle;
now turn it all out on the slab and spread it out evenly, then with a
smooth board press it very light; when cold cut in pieces to fit pans.
MENTHOL, HONEY AND HOREHOUND COUGH DROPS.
Place 20 pounds sugar,
5 pounds glucose and horehound,
Water enough to dissolve same, in kettle.
Cook to 300°; then add 2 pounds honey and stir a minute, pour on slab,
then lay a handful of starch in the center of the batch and place on it
½ ounce of menthol and cover it with a little of the starch. Fold up
the edges of the batch and knead well; when cool enough to handle, fold
it in a roll or flat piece and run it through rollers. The starch gives
the drops a gray color and also keeps the flavor from escaping while
kneading it.
CREAM PATTIES.
Peppermint.
Melt over steam in your bon bon kettle 5 pounds bon bon fondant, stir
all the time, and don’t get it too hot. When it looks as though it is
thin enough to run through a funnel, set off and flavor lightly with
good oil of peppermint and pour in a funnel; have a round stick about
ten inches long and size of the hole in the bottom of funnel, and by
raising the stick allow it to drop out on wax paper to about the size
of a quarter.
CREAM PATTIES.
Wintergreen.
Proceed as with Peppermint Patties, only flavor with oil of wintergreen
and color a delicate pink.
CHOCOLATE PATTIES.
Proceed as with peppermint, only add teaspoonful of dark, bitter
chocolate while melting the cream.
PISTACHIO PATTIES.
Proceed as with Peppermint Patties, only flavor with pistachio and stir
in while melting cream 2 ounces of pistachio nuts ground up very fine;
color a very delicate green.
NUT PATTIES.
Grind 3 pounds almonds, pecans, English walnuts, black walnuts,
filberts, or any kind of nuts you may happen to have in the shop, and
spread them out thin on the table or slab, and then press them down
smooth with a little board or pan; now proceed to dissolve bon bon
cream as for Peppermint Patties; when melted don’t flavor, but color to
suit yourself. Drop the cream through the funnel on the nuts the size
of other patties; when dry turn them over and stack in dishes, nut side
up.
These goods are nice looking and sell well.
PEPPERMINT DROPS, OR SQUARES.
Proceed as with lemon drops, only flavor on the hook and pull white
with the exception of 2 pounds left on the slab, color this red, and
when batch is pulled add the red for stripes; finish same as clove
drops or squares.
In cooking hard goods, such as tablets, and you don’t wish to use
glucose, use ½ teaspoonful cream of tartar to every six-pound batch.
LEMON SQUARES, OR DROPS.
7 pounds sugar,
3 pounds glucose,
Water to dissolve same.
Cook to 300° or 310°; pour on slab; now take a glass and put in a
teaspoonful of tartaric acid and pour over it extract of lemon, enough
to make a paste; now take this paste and spread it over the batch, and
then color the batch a delicate yellow; put on the gloves and knead the
batch good until color and acid are well worked in, then roll out thin
with rolling-pin and cut with caramel cutter, or if wanted in drops,
run batch through lemon drops rollers.
LIME DROPS, OR SQUARES.
Proceed as with lemon drops, only color green and flavor with oil of
lime.
CLOVE DROPS, OR SQUARES.
Flavor with oil of cloves. Proceed as with lemon drops, or squares,
only cut off 2 pounds of the batch and color it red; lay it on the
slab, pull the balance of the batch white, then form it in a roll as
for stick candy and use the red for stripes; pull out and cut with
buttercup cutter, or run through rollers.
CINNAMON DROPS, OR SQUARES.
Flavor Cinnamon.
Proceed as with lemon drops, only color the batch pink before pulling
on hook.
ANISE DROPS, OR SQUARES.
Proceed as with lemon drops, only flavor with oil of anise and color
delicate red.
CHOCOLATE FIG CHEW CHEW.
4 pounds sugar,
3 pounds glucose,
¼ pound chocolate,
2 oz. nucoa butter,
Tablespoonful butter,
1 pint cream,
2 pounds figs, chopped fine,
Water to dissolve same.
Place on fire, stir and cook to 250° or 252°; pour on the slab; when
cool pull on the hook until batch turns a light brown, then lay it on
the slab or table and form it in a round piece eight by twelve, and
pull it in strips about one inch wide; cut in pieces about two inches
long and then sand them in XXXX sugar.
HOW TO MAKE SUGAR SAND.
Place whatever amount of sugar you wish to color on a dry and clean
slab or table; now add a few drops of whatever color you wish to color
it, and with both hands rub it together good until all is equally
colored, then add a few drops of ammonia and rub it in good, as this
will keep the color from fading out. Use candy colors for the above.
HOW TO SAND LEMON HOREHOUND OR ANY KIND OF HARD GOODS FOR SUMMER USE.
Place the kettle, with a few gallons of water in it, on the fire; when
it starts to boil place whatever goods you wish to sand in a coarse
sieve and shake it over the steam of the kettle, and when they feel
damp pour them at once into a pile of granulated sugar, and with the
hands mix them up good; put them all in the sieve again and shake all
the loose sugar out and they will be ready for use.
No. 1. JOHNNY CAKE.
Pop a lot of corn, and when you have 5 pounds after it is popped place
it on the slab and with a caramel cutter cut it up fine; now place on
the fire
5 pounds sugar,
2 pounds glucose,
Water to dissolve same.
Cook to 270°; then add 1 cup of molasses, ¼ pound butter, and stir
until cooked to 280° or 290°; set it off and add tablespoonful of salt
and the ground corn, stir all up good until corn is all covered, then
place kettle on the fire just half a minute to heat the bottom, and
pour all out at once on a greased slab; now flatten it out with the
iron bar about one-half inch in thickness, then with your rolling-pin
roll it out as even as possible, the thinner the better; when cold
break in small pieces.
No. 2. JOHNNY CAKE.
Now make another batch same as No. 1 and omit the molasses, then mix
both colors together.
This is new and a good seller wherever I have made it.
THREE-LAYER FRENCH NOUGAT CHOCOLATE.
12 pounds sugar,
8 pounds glucose,
Water to dissolve same.
Cook to 252°; set off on a barrel; now beat the whites of 32 eggs, stir
the batch a moment to let out the heat, and then add the eggs. Beat
all until stiff, then take out one-third of the batch and put it in a
box lined with wafer paper and sprinkle a good handful of almonds on
top; now color the balance of the batch a light pink and flavor with
strawberry; take out half of it and place it evenly on top of white in
box; sprinkle more almonds on top of this; now color the balance with
dark chocolate and stir in some more almonds, place it on top of the
pink, cover the top with wafer paper, let remain until cold for two
hours at least, then it is ready for use; put in the nuts as per recipe
and you will see how pretty it looks when cut. This nougat is made and
ready to cut in less time than any other nougat on the market.
No. 1. FRENCH NOUGAT.
Vanilla.
A good and cheap recipe.
6 pounds sugar,
4 pounds glucose,
Water to dissolve same.
Cook to 252°; set kettle off quick on a barrel and then beat up stiff
the whites of 16 eggs; now stir the batch a few minutes to get the
heat out and then add the eggs and a little vanilla extract; beat it up
until it becomes stiff, then add 1 pound almonds and stir them in good;
now line two five-pound boxes with wafer paper and fill them both and
place a sheet of wafer paper on the top and smooth it off good; set to
one side for two hours and it is ready to cut in bars for the store.
No. 2. FRENCH NOUGAT.
Strawberry.
Proceed as with No. 1 French Nougat; when the batch is taken off color
light red, flavor with strawberry.
No. 3. FRENCH NOUGAT.
Chocolate.
Proceed as with No. 1 French Nougat, only add ¼ pounds of dark
chocolate when the batch is taken off, and finish same as No. 1.
BOSTON CREAM.
Place in kettle
8 pounds sugar,
4 pounds glucose,
1 gallon cream.
Stir and cook to 240°; set kettle off and add ½ pound glucose and stir
batch until it begins to grain, then add 2 pounds shelled pecans or
English walnuts, or half and half; pour quick in a box lined with wax
paper; let stand until cold, turn it out and cut in slices as it is
sold.
You can also make this and flavor strawberry or chocolate. This piece
of goods won’t dry out for ten days, and is a good seller.
NUT CAKES, OR WAFERS.