kind of nuts you wish; have them well ground and stir them in with the
cream; now run it through the funnel the size of a half dollar; drop
them on wax paper.
These can be flavored and colored to suit.
COCOANUT CHOCOLATE RUFFS.
These goods look nice and are good eating and top off a box of candy in
good shape.
Prepare your chocolate as for dipping; take out a handful and stir in
all the long strip cocoanut it will stand, then pick out with the thumb
and two fingers pieces about the size of a marble and place them on the
wax paper, and when dry they are ready for use.
No. 1. OLD STYLE MOLASSES PEPPERMINTS.
Put in kettle
1 gallon New Orleans molasses,
½ pound good butter.
Cook to 252°; pour off on the slab and when cool enough to handle
fold up the edges and form into one lump. Cut off two pounds of the
batch and let remain on the slab in a lump; now pull the remainder of
the batch on the hook to a nice golden color; flavor with good oil of
peppermint while pulling; when done lay it on the spinning table and
form it in a nice, round piece, about twelve or fourteen inches long,
and then get the two pounds and roll it out and cut in four or five
pieces and place it on the large batch about four inches apart and the
length of the batch; now make the batch nice and round and pull it out
the size of stick candy; cut in half inch lengths and wrap in wax paper
in hot weather; in cold weather it is not necessary to wrap them.
No. 1. PLANTATION DROPS.
Make them the same as Molasses Peppermints, only after they are cut lay
them in XXXX sugar, and then sift off the sugar and place them in pans
for the store.
No. 2. PLANTATION DROPS.
With sugar and glucose instead of all molasses.
4 pounds sugar,
3 pounds glucose,
¼ pound butter,
1 pint New Orleans molasses,
2 oz. nucoa butter,
Water to dissolve same.
Cook to 252°; and finish as Plantation Drops No. 1.
No. 2. MOLASSES PEPPERMINTS.
Same as Plantation Drops No. 1, only do not sand them in XXXX sugar;
finish as Molasses Peppermints No. 1.
FRUIT PUDDING.
5 pounds glucose,
3 pounds sugar,
1 pound small seedless raisins,
1 pound package of good mincemeat,
Water enough to dissolve the batch.
Stir and cook to 252°; set off the fire and add 2 pounds of mixed
shelled nuts, 1 pound pineapple, cherries and citron, and all the fine
powdered cocoanut you can possibly mix in; pour off on the slab and
form it in a loaf like bread; now put in clean kettle 3 pounds glucose,
1 pound sugar, a little water, and cook as before to 252°; set off the
fire, and add all the cocoanut it will stand; pour on the slab, flatten
out thin with rolling-pin and fold it around the loaf you have just
made until it is entirely covered; when cold cut in slices like cake.
ICELAND MOSS WAFERS.
5 pounds sugar,
1 pound glucose,
Water to dissolve same.
Cook to 280° or 290°; set off on a barrel and color a light red, and
flavor with oil of anise; stir just a second then pour it in a funnel
and finish same as Molasses Wafers.
JERSEY LILLIES.
4 pounds glucose,
3 pounds sugar,
2 oz. nucoa butter,
Water to dissolve same.
Cook to 240°; then add 1 pint cream, stir and cook to 250°; pour on
greased slab; when cool pull on hook until good and white; flavor while
pulling, with vanilla; lay on spinning table and form in round pieces
as for stick, and pull out size of stick and cut with shears, one-half
inch in length. Now throw them in XXXX sugar, then sift the sugar off
and they are ready for use.
These goods chew as nice as a good caramel and are a good seller.
ITALIAN CREAM.
4 pounds of sugar,
1 pound of brown sugar,
1½ pounds glucose,
1 quart of cream or milk,
1 pound cream fondant,
1½ pounds glucose.
Place the sugar, glucose and part of the milk in a copper pan over the
fire and stir until it boils, add the rest of the milk, and boil to
236° on thermometer; lift off the fire, let stand a minute, then add
the other glucose and the fondant broken up into small pieces. Stir
easily until well mixed, then pour out on paper between iron bars half
an inch thick. As soon as it has set, mark the top with a knife, glaze
over with light glaze, and when cold they can be broken apart. Can be
made in chocolate or peach or with nuts or cocoanut.
This recipe is for the wholesale trade, and is a cheap grade of this
article.
WALNUT LOAF.
7 pounds sugar,
2 pounds glucose,
Water enough to dissolve the batch.
Cook to 252°; then add quickly 1 pint molasses and stir and cook again
to 252°; set off the fire and add ½ teaspoonful soda and 1 pound black
walnut meats; stir in kettle until it starts to grain, then pour it in
one pile on a warm slab, scrape it all up, form it in the shape of a
loaf of bread and keep it in that shape until it sets and gets hard;
cut in slices as sold.
This is a good seller and takes wherever I have made it.
BUTTER-SCOTCH WAFERS.
5 pounds sugar,
1 pound glucose,
Water to dissolve same,
Cook to 270°; then add
¼ pound butter,
1 oz. dark molasses.
Stir and cook to 280° or 290°; set off and add teaspoonful of salt;
flavor with oil of lemon; pour all in a funnel and drop them the size
of a quarter on a greased slab; put in glass jars.
BUTTER-SCOTCH SQUARES.
5 pounds light brown sugar,
2 pounds glucose,
Water to dissolve same.
Cook to 280°; then add
¼ pound butter,
Teaspoonful salt.
Stir and cook to 290°; set off and add oil of lemon, and pour between
iron bars on greased slab and mark with caramel cutter; when cold break
up and put in jars or pans.
STRINGS OF COMFORT, OR STRAWS.
6 pounds sugar,
½ pound glucose,
Water enough to dissolve same.
Cook to 300° or 320° over a hot fire; pour on slab, fold up and color
to suit, and pull on hook; then twist the batch on the hook until
all the air is out of it, then put it on the table in front of table
furnace and form it in shape as for stick candy. Take hold of one end
and form as a bottle, small at one end; have some one help you and as
you pull the batch out long and about the size of straws, have your
helper keep them off of each other and move them around until they
become cold. After making one or two batches you will be enabled to
make these goods uniform and neat; also flavor while pulling, and use
gloves, as they retain more of a gloss.
These goods make a fine show and help sell other goods. For a window
show they cannot be beaten. Make these goods all colors and flavor them
highly, and when cold break up and mix in one pan. They show up well.
SOFT CHEWING BUTTER-SCOTCH.
5 pounds light brown sugar,
2 pounds glucose,
2 oz. nucoa butter,
½ pound butter,
Water to dissolve same.
Cook and stir until batch is 250°; set off and flavor with oil of
lemon; pour on greased slab, between iron bars; when cold cut in pieces
two by three inches and wrap in wax paper.
This is a good seller if put up in neat packages.
MOLASSES WAFERS.
5 pounds sugar,
1 pound glucose,
Water to dissolve same,
1 pint New Orleans molasses,
¼ pound butter.
Stir and cook to 280° or 290°; pour in funnel and drop size of a
quarter, on greased slab; when cold pack in glass jars, or keep in pans
in cold weather.
HOREHOUND WAFERS.
Heat 1 quart of water to a good boil, then add 1 ounce of horehound
herb and let stand fifteen or twenty minutes, then put 5 pounds sugar
and 1 pound glucose in a kettle; now pour the horehound water through
a strainer and cook to 280° or 290°; pour in funnel and finish as
molasses wafers.
VARNISH FOR CONFECTIONERY.
Put ½ pound or more of gum benzoine in a bottle, pouring in enough
fourth-proof alcohol to cover it; let it stand for at least two weeks,
shaking it well once or twice a day. You may then pour off gently what
you need for immediate use and let the remainder stand, but not long
enough to become too thick, otherwise it will appear in streaks on the
work when dry. When used it should be of the consistency of thin syrup;
if it should be too thick dilute with a little alcohol. This varnish
is entirely harmless, and has a fragrance somewhat resembling that
of vanilla. It has another good quality—it will keep for years, and
grows better with age. It may be used on all kinds of chocolate work
and candies, whether pulled or clear, giving them a thin, glossy film
which protects them from atmospheric moisture and thus prevents their
soon becoming sticky.
VIOLET CREAM MARSHMALLOWS.
6 pounds of best A sugar,
½ pound of glucose,
2 pints of water.
Cook to 238°; flavor floral extract of violet, violet color, 3 pounds
of marshmallows. Have a bright copper kettle, and put into it the 6
pounds of best A sugar and ½ pound of glucose; add to this 2 pints of
water; then set the kettle on a bright fire and cook to 238°; then pour
the batch on a clean slab, allowing it to remain until almost cold;
then with a steel paddle work the batch rapidly till it turns and sets
in a firm mass; now spread a damp cloth over the mass, leaving it for
thirty-five minutes; then knead the cream and put about 3 pounds in a
bon bon dipping-pot; now have about 3 pounds of marshmallows cut in
half with a pair of shears; now warm the cream in the dipping-pot and
flavor with floral extract of violet and color a deep violet color;
then dip the pieces of marshmallows in the cream and drop on waxed
paper, and continue till you have dipped all the marshmallows; and when
they are cold they are ready for use.
CREAM NOUGAT.
This is a delicious confection, if carefully made after the following
recipe:
1¼ pounds of glucose,
3¼ pounds of white sugar,
1 pint of water,
Whites of 6 eggs,
1 pound of English walnut meats,
3 pounds of Valencia almonds,
Vanilla flavoring.
Whisk the whites of the eggs in a copper pan till they are light and
stiff; then put ¾ of a pound of the sugar in a small pan with ½ pint
of water and cook to 250°; pour the hot sugar into the beaten eggs, at
the same time beating the eggs to make them mix thoroughly with the
sugar; now put the remainder of the sugar into a copper pan together
with the glucose and ½ pint of water; cook to 260° and then remove from
the fire; stir in the sugar and glucose, and keep stirring until white
and creamy; add the eggs, slowly stirring them in, and lastly add the
almonds, walnut meats and vanilla flavoring. Now lay nougat wafers in a
frame on your marble and pour the nougat out on these, also placing the
wafers on the top and a board on top of the wafers. Let the batch lay
over night, and in the morning cut it into bars of required size.
CREAM SQUARES.
Put in kettle
8 pounds sugar,
2 pounds glucose,
½ gallon cream,
¼ pound butter.
Stir and cook to 250°; set off and pour in about 2 pounds fresh grated
cocoanut, stir until batch just starts to grain, then pour it on the
slab, between the iron bars, and let remain until it grains; then melt
4 pounds bon bon cream, same as for bon bons, pour it on the batch, and
spread it out evenly over same. When cold mark with caramel cutter and
cut into squares.
SALTED ALMONDS.
Heat 2 quarts of water to a boil, then pour 5 pounds almonds in the
water; let them remain a few minutes; try them by taking one out, and
if the skin or outside slips off pour them out at once in a sieve, then
pour cold water over them, and after you have taken off all the skins
lay them on a dry towel and let it absorb all the dampness out of them;
now put ½ pound of good butter in a clean kettle and set it over a slow
fire; when the butter is melted pour in the almonds and stir them until
they start to brown, then pour them out in a sieve and sprinkle fine
salt over them, then spread them out on a table to cool. Don’t get them
too brown when roasting, as they contain a good deal of heat when done
and will get too dark and partly burnt by doing so.
SALTED PEANUTS.
Place 1 pound of butter in a clean copper kettle over a slow fire;
when the butter is dissolved add 12 pounds Spanish shelled peanuts,
and stir them good until the peanuts get through popping and begin to
smoke and get nice and brown, then at once pour them out into a large
sieve and let the extra butter drop through; then pour them on the slab
or table and pour 1 pound fine salt over them, and mix them up and then
spread them out to cool.
If the above are roasted nicely you can work up a large trade on them,
as I have made and sold one hundred pounds per week in different places
where I have made them.
SALTED PECANS.
Melt ½ pound of butter in a clean copper kettle over a slow fire, then
pour in 5 pounds of pecans and stir good only one minute; then pour
them out quickly and finish same as Salted Almonds. Don’t let them
roast too long, as they turn black and are unfit to eat if they are
allowed to roast too much.
HOREHOUND ROLLS.
This piece of goods, when nicely made and put up in ten-cent rolls, can
be made a leader of in cold weather, as the public at large have great
confidence in the merits of horehound. Make a batch of horehound candy
as per recipe given in another part of this book, and after it has been
poured on slab divide it in two pieces; one piece pull on the hook
until it turns light brown color, then form it in a round piece; now
knead the other half, flatten it out around the pulled piece, place
it in front of the table furnace and pull it out in round sticks the
thickness of a broom handle; cut off in about eight-inch lengths.
These goods show up well when cut, and it is policy to flavor them
highly with horehound—make them double strength. Don’t wrap them, but
stack them up nicely in dishes or pans. Place a neat card upon them
stating “extra strong horehound rolls,” and it will add to their sale.
GINGER BON BONS.
Proceed the same as with Ginger Chocolate, only when rolling them out
don’t flatten them; color dipping cream a delicate yellow and dip
them and place on top of each one when dipped a little thin strip of
angelica.
JAP CHOCOLATES.
Make a batch of cocoanut Jap and pour it out on the slab and roll it
out in little oblong pieces, size of a pecan, and dip in chocolate, and
have helper sprinkle a little fine cocoanut on each piece as you dip
them.
FLAX SEED DROPS.
Place in kettle
6 pounds sugar,
2 pounds glucose,
Water to dissolve same.
Cook to 280°; then pour in a small handful of flax seed and stir just a
moment, then pour on slab, color a delicate yellow and knead it good,
then form in shape as for stick candy, and then flatten it out and run
through lemon-drop rollers.
These goods look well, as the flax seed show up all through the drops.
HOREHOUND FLAX SEED SQUARES.
Make a batch of horehound candy as per horehound recipe, and just
before you pour out on slab, add the flax seed, then pour on slab and
cut as horehound squares.
NOUGAT SPONGE CHOCOLATE.
Place in kettle
5 pounds sugar,
5 pounds glucose,
Water to dissolve.
Add 2 oz. nucoa butter.
Cook to hard ball, as for caramels, then add 1 quart cream, and stir
and cook again to hard ball; pour on slab, fold up edges; when cool
pull on hook, then lay it on the slab and chop up in coarse pieces 2
pounds of almonds and knead them into the batch; now flatten out the
batch between the iron bars and with rolling-pin flatten out nicely the
thickness of caramels; when cold cut in pieces one-fourth of an inch
wide and one and one-half inches long, and dip in chocolate.
The same batch with ground roasted peanuts in is fine and sells well,
and is called Peanut Nougat.
FRUIT JELLY CHOCOLATES.
Place 6 pounds of apricot pulp in kettle and the same weight of sugar,
and cook and stir until batch gets thick and drops off the paddle in
heavy drops; then set off on barrel and add ¼ ounce of powdered citric
acid and 2 ounces dissolved gelatin; then add 2 pounds roasted almonds
chopped fine; pour all in taffy pans lined with manilla paper, then
sift XXXX sugar over them and let them set for eight or ten hours, then
turn them out; take paper off and cut in pieces to suit, and dip in
chocolate.
SULPHUR DROPS.
Place in kettle
6 pounds sugar,
¼ pound butter,
1 pound glucose,
Water to dissolve same.
Cook to 270°; then add 1 ounce of the best sulphur and flavor with
extract of lemon; pour on slab and knead it well, then form it in shape
and run it through lemon-drop rollers.
CREAM MINTS.
Place in kettle
8 pounds sugar,
1½ pounds glucose,
Water to dissolve same.
Cook to 264°; pour on slab, then pour over the batch ¼ pound XXXX
sugar, knead up well, and pull on hook; flavor while pulling with oil
of peppermint; when well pulled place on spinning table, form as for
stick candy, and pull out as stick, and cut with shears in small pieces
size of a pecan; lay them in XXXX sugar; sift off the sugar and place
in pans.
These goods will grain and become soft and creamy.
CLOVE SQUARES.
Place in kettle
7 pounds sugar,
3 pounds glucose,
Water to dissolve same.
Cook to 270° or 280°; and stir in a few drops of burnt sugar, flavor
with clove, and pour on slab; fold up the edges and knead the batch
good until it turns a nice brown color, then as quickly as possible
roll out thin and mark both ways with a caramel cutter; when cold break
apart.
YANKEE HONEY CARAMELS.
Place in kettle
4 pounds sugar,
4 pounds glucose,
½ gallon cream,
1 oz. cocoa butter,
2 oz. nucoa butter,
1 pint strained honey.
Cook to a good, hard ball, not a crack; pour on slab; cool quick by
moving it in cold place on slab, then pull on hook until quite spongy;
when done flatten it out on slab the thickness of caramels; when cold
mark and finish as other caramels.
YANKEE NUT CARAMELS.
Proceed as with above, and when done pulling add 2 pounds nuts—knead
in any kind of nuts you wish—and roll between iron bars, thickness of
caramels.
CREAM FIGLETS.
Grind 5 pounds of figs and knead into it 2 pounds No. 1 dipping cream;
use XXXX sugar and get to a stiff paste; then with the rolling-pin
flatten it out the thickness of mint lozenges, and with a one-half-inch
round tin lozenge cutter cut them out and throw them in XXXX sugar;
when done sift off the sugar and stack them in dishes for the show case.
Grind dates, after removing the seeds, and proceed as with Cream
Figlets, and finish the same.
They are good eaters and sell well.
They can both be dipped in chocolate or dipping cream. They also make a
nice piece of goods in either one.
CHOCOLATE LAYER NOUGAT.
Make a batch of Vanilla Nougat, and as you place it in the box, when
finished, put in at first nougat enough to extend one inch in height,
then cover it with a wafer sheet, then spread over this dark melted
chocolate, and place another sheet of wafer paper over this; now pour
the balance of nougat on top and then another sheet of wafer paper.
When this nougat is cut the center shows up good and is a nice piece of
eating.
You can also, if you wish, make a pink or any other color of nougat and
place the chocolate in the same way. I usually run four or five kinds
of nougat in the above style, as it sets off the show case to good
advantage.
In dipping bon bons, chop up fine any kind of nuts and flatten them out
evenly on the table, and as you dip a bon bon, drop it on the nuts;
when dry stack them, with nut side up.
These goods look well. You can also color fine cocoanut pink, yellow or
violet, in fact any color to suit you, and drop bon bons as above. They
also look well.
To color cocoanut do so the same way as you would color sugar or sugar
sand, only omit the ammonia.
CREAM RAISINS.
Open very large raisins, take out the seeds and stuff them with dipping
cream, then crystalize them. They look well and are nice to top off
a box of candy with. Color some of the dipping cream violet, pink,
yellow, and leave some white. I always make them in assorted colors, as
they look better and sell better.
BUTTER-SCOTCH CHOCOLATES.
Make a batch of butter-scotch patties; run them small—a little larger
than a nickel—then dip them in chocolate.
They are leaders wherever they are made.
You can also dip the above in dipping cream; they make a nice piece of
goods. In my mind, anything that tastes well in our line sells well, no
matter if anyone else ever made the same piece of goods before or not.
CHOCOLATE-DIPPED CARAMELS.
It is not necessary to make chocolate caramels for dipping in
chocolate, as it is only a waste of chocolate. Make a plain vanilla
caramel, and when they are coated the coating itself will be all the
chocolate flavor needed.
CARAMEL CREAMS.
Make a nice caramel and cook it a little lower than for a stand up
caramel, and when cold cut in size of caramels, and then cut them in
two again and dip in dipping cream. They make a nice center if cut in
two and not cooked too high.
COCOA DATE CHOCOLATES.
Open any amount of dates and take out the seeds, and then place in them
fresh grated cocoanut; close them up, and when ready dip in chocolate.
These goods are good eaters and sell well.
GINGER CHOCOLATES.
Cut up in fine pieces ½ pound of ginger and knead it in 6 pounds of
No. 1 dipping cream to a stiff paste, then roll them out in little
balls, and then flatten them out with the forefinger; when done dip in
chocolate.
OPERA CREAM DATES.
Open 5 pounds dates and remove the seeds; now make a small batch of
Opera Cream as per recipe for same, knead it well, flavor slightly with
vanilla, roll in small pieces, and fill dates and finish as ordinary
cream dates.
These goods must be made in small batches in hot weather, as Opera
Cream soon sours. You will find these goods much richer than the
ordinary cream dates.
SPICED BON BONS.
Try these, as they are extra fine and cannot be duplicated by others
unless you give up the recipe.
Take two five-cent packages of New England mince meat and 5 pounds of
No. 1 dipping cream and knead them together, adding XXXX sugar until
you get it to a stiff paste, then roll out in little balls size of a
marble, and dip them in No. 1 dipping cream.
SPICED CHOCOLATES.
Proceed as with spiced bon bons, dip them in dark chocolate and place a
pecan half on top of each.
When dipped this is a beautiful piece of goods and sells well wherever
I have made it.
GINGER SQUARES.
Make same as Clove Squares, only flavor with ginger, and when on slab
color a delicate yellow, and finish as Clove Squares.
CHOCOLATE BOSTON CHIPS.
Put in kettle
6 pounds sugar,
1 pound glucose,
Water to dissolve same.
Now get 1 pound of dark chocolate and melt it in front of table furnace
by placing it in an empty marshmallow box; when melted add XXXX sugar
and stir or knead it till quite a thick paste; now set to one side and
cook the above batch that you first prepared to 310°; pour off on slab,
prepare it for the hook and pull, then twist out the air and form it in
a flat piece on spinning table and lay the chocolate paste in center
and fold up quick, then flatten it out and see that the left end is
closed; now pull out one inch wide and thin as possible, and have your
helper crimp them, or leave them straight, or in curls, just as you
prefer.
COCOANUT CREAM CARAMELS.
Place in kettle
6 pounds sugar,
10 pounds glucose,
Water to dissolve same.
Cook to 236°; set off on barrel and stir in all the fine powdered
cocoanut it will stand, then pour it on slab over heavy oiled paper,
and spread it out to about one-half inch in thickness; place iron bars
around it, then melt 8 pounds of fondant, not too hot, and spread
one-half of it over the top of the batch; let set a moment, then turn
over the whole batch carefully and take off the paper, then place iron
bars around again and spread the balance as before; when cold cut in
small squares. Now cook 10 pounds of sugar, and water to dissolve same,
to 238°; set off and with the paddle stir it just so as to partly
grain it, then dip the squares in this one at a time and lay them in a
wire screen or coarse sieve; when dry they are ready for the store.
HONEY CHOCOLATES.
Place in kettle
10 pounds sugar,
7 pounds honey,
Water to dissolve same.
Cook to 244°; pour on a dampened slab, and when nearly cold pour on
the batch 2 pounds of ground pecans and cream in the usual way; now
melt the cream and add one-half glass of simple syrup and flavor with
extract of vanilla, and then run them in starch in prints in the shape
of patties; when cold dip them in dark coating of chocolate.
MARSHMALLOW FIGLETS.
Grind 5 pounds of figs, then take 2 pounds of marshmallows and mash
them up by tearing them apart, and knead them into the figs; add XXXX
sugar, and then pick them out and stack roll them up in balls size
of a marble; and then as you set them down press them flat with your
forefinger. When all is done lay them in XXXX sugar, and then pick them
out and stack them nicely in glass dish for show case.
These goods, cheap as they are to make, readily sell at forty cents per
pound, and are liked by all.
PLUM CHOCOLATES.
Take the stones out of two dozen good and ripe plums, and lay them
in a fine sieve and squeeze them through; now place the pulp in the
kettle and add 7 pounds of sugar and 1 pint of water; cook to 240° and
add quickly 2½ ounces of dissolved gelatin and stir and cook to 248°
or 250°; set off on barrel and run the batch into starch prints, oval
shape; when they set and are ready, dip in chocolate.