or seven pounds of Sugar and three pounds of glucose; add to batch
one-half pint of New Orleans Molasses; stir till dissolved, then cook to
300 deg., and add one pound of sweet Butter; stir a moment, then pour out;
scatter over the batch two pounds of chopped-up Almond-nuts; work all
together, and run through a drop machine.
CREAM ALMONDS.
Pick over four pounds of Almond-nuts, rejecting all pieces and imperfect
ones; cook sixteen pounds of Sugar and two quarts of water to a good
ball; set it near the fire to keep warm; put the Almonds into a basin;
set it over the fire, and stir the nuts around until quite hot; now,
empty the nuts into a shaker-kettle, and while one person throws the
nuts about by shaking the kettle, let another person pour the hot syrup,
by means of a lip pan, over the Almonds in a thin, continuous stream;
continue in this way until the nuts are as large as desired; if
flavoring the syrup with Vanilla, leave the syrup clear; if with Rose or
Nectar, color it with a few drops of red.
Another way to make Cream Almonds on a small scale, is to put into a
sieve two pounds of selected Almonds; hold them over the fire, shaking
them until very hot; cook eight pounds of Sugar to a good ball; use
one-half spoon of cream tartar; when done, set near the fire; put the
sieve containing the Almonds on the table, and while one person pours
the hot syrup over the Almonds in a thin stream, let another person
shake the sieve, letting it rest on the table. In making Jordan Cream
Almonds, use only one and a half or two pounds of Sugar to each pound of
Nuts.
BURNT ALMONDS.
Six pounds of Jordan Almonds, six pounds of Sugar and one quart of
water, when the Sugar comes to a boil, add the nuts, and cook over a
very slow fire until the nuts cease to crack; in this way, the nuts will
be thoroughly roasted; now, set off the basin, and stir and turn the
batch about until the Sugar granulates, throw all into a sieve, and
shake the loose Sugar off; put this into the basin, with a little water
to dissolve it; cook to a Soft Ball; remove the basin from the fire, and
add the nuts; stir and turn the batch until the Sugar again granulates;
throw into the sieve and shake off the loose Sugar as before; put it
into the basin with enough Sugar added to make six pounds; add water to
dissolve, and color a deep red; cook to a Soft Ball; remove and add
Almonds as before; while granulating the Sugar this time, add one
teaspoon of ground cinnamon; now, put into the basin one pint of
dissolved gum arabic, made black by adding burnt Sugar color to it; set
this on the fire, and when it boils, set off and throw in the Almonds;
stir, throwing the nuts over and over until all are covered with the
gum; then spread them out on a tray, and put in a warm place to dry; to
make a hard coating, cook the Sugar to a Hard Crack, or 290 deg. each time,
instead of a soft ball; this kind will retain the gloss much longer,
but the soft covering is the most popular.
SALTED ALMONDS.
Take any number pounds of blanched Almonds; put them into a pea-nut
roaster, and roast them to a bright yellow color; throw them into a
basin, and pour over them a little dissolved gum arabic; stir so all
will be covered with it; now sprinkle over them table salt; remove them
from the basin, and spread them out on a pan; they will soon be dry,
with the salt adhering to them.
ALMOND NOUGAT.
Put into a copper basin two quarts of Honey, and the whites of two dozen
Eggs; beat to a staunch foam; set on a very gentle fire, made so by
covering it with ashes; now, with a long-handled egg-beater stir
continually for two hours; when time is about up, cook eight pounds of
Sugar with a large spoon of cream tartar to a Hard Crack, or 290 deg.; then
put the basin, containing the eggs and honey, on a barrel, and while one
person stirs, let another pour in slowly the syrup just cooked; when
thoroughly mixed, stir in about three pounds of Pistache nuts, or
Pistache and blanched Almond nuts mixed, or all blanched Almonds, (the
nuts must be well dried after blanching), then pour out into a starch
tray, previously prepared, by lining it with ordinary paper; then again
with wafer paper; spread the batch of even thickness with a palette
knife; then cover the top with wafer paper, and set away to cool--this
will require about ten or twelve hours in summer; when cold, cut with a
sharp knife into pieces about three or four inches in length, and wrap
in wax paper.
MISCELLANEOUS.
FRUIT CAKE.
Ten pounds of Sugar, two quarts of Cream, one spoon of cream tartar, or
two pounds of glucose; cook to a Soft Ball, stirring all the time; pour
on a damp slab, and when cold, cream it; then work into it three or four
pounds of French Fruits; mold it in large cake pans, and set away a few
hours to harden; cut it into slices as sold.
NUT CAKES.
Are made in the same way, except use Nuts instead of Fruit; Walnuts or
Hickory-nuts are the best.
CREAM PEPPERMINTS.
Take of Cream, such as is prepared for dipping purposes, about three or
four pounds; put this into a small basin inside of another basin
containing hot water; stir until dissolved; then set off and stir into
it a few ounces of pulverized Sugar, and flavor with Mint Oil; now, with
a funnel dropper, run the Cream into drops on sheets of tin, the size of
a silver quarter; in a few moments they will be dry and may be slid off
the tins easily by turning them sidewise and bending once or twice
backward and forward; they may also be run in starch prints if desired.
CREAM WINTERGREENS.
Same as Peppermint, except color Pink and flavor Wintergreen.
SMALL MINT DROPS.
Cook five pounds of Sugar, nearly a quart of water, and a small spoon of
cream tartar, or one pound of glucose, to a Soft Ball; then set off near
the fire to keep warm; pour a small quantity of the syrup into a lip
pan, say a pint; add to it two or three tablespoons of pulverized Sugar;
stir until it turns whiteish; then drop in small drops about the size of
a dime on sheets of tin; cut the drops from the lip pan by means of a
wire; if the Cream gets too thick to run easily, add some more syrup,
and so continue until all the boiled Sugar is used up.
MOLASSES MINT DROPS.
Ten pounds of Sugar, water to dissolve, and a small spoon of cream
tartar, or seven pounds of Sugar and three of glucose; when it boils,
add one pint of New Orleans Molasses, and cook to a Hard Crack; pour
out on a slab; when cold enough, pull all but about two pounds to a
bright golden color; form it into a roll and stripe with the clear
piece, as for stick candy; then spin out and mark with Caramel marker.
MINT CAKES.
Cook a batch same as for Mint Stick Candy; spin out about one inch in
diameter, and cut with the shears into pieces about one inch in length;
then stand them on end, and by placing the thumb on the top, press them
into flat, round cakes; or, if making in large quantities, cut with a
Jackson Ball cutter, and have two boards fastened together at one end
with hinges; place a number of these cuts on end between the boards, and
press them into cakes.
MINT KISSES.
Make a batch the same as for Cakes, but run it through a sour drop
cutter.
LEMON CAKES.
Same as Mint, except leave the batch clear; place on it a white stripe,
as in Lemon Stick Candy.
BOSTON CHIPS.
This Candy is very popular, but it requires considerable skill to make,
so do not be disappointed if at your first trial you fail to get it
perfect.
Take ten pounds of Sugar and a small spoon of cream tartar; use no
glucose, as nicer goods in this line can be made with cream tartar; when
it boils, add one-half pint New Orleans Molasses, and cook to 325 deg.; pour
on the slab, and when cold enough pull to a bright yellow; now, place it
before the heater, and having a pair of gloves on, rub it on two sides
until it assumes the appearance of satin; then spin it out into a thin,
flat strip, rubbing it all the time, and let another person feed it
through a Flake Machine; it will still retain its gloss; if you have no
machine, it can be run out with the hands.
FLAKE CANDIES.
These candies are made in the same way as Boston Chips, either in white,
red, or yellow.
STRINGS OF COMFORT.
Cook five pounds of Sugar and small spoon of cream tartar till the Sugar
begins to turn, or about 330 deg.; then pour out and pull perfectly white,
and flavor cinnamon; form into a roll and spin out into strings about
the thickness of a straw; while yet warm, curl them into different
forms; when all is spun out, heap them on a pan; there can be several
varieties of these made, coloring and flavoring to suit the taste.
PAN CREAMS.
Cook six pounds of Sugar, one quart of water, and a small spoon of cream
tartar to a soft ball; set the batch away till nearly cold, then add a
little Orange Flower water; stir until it turns whitish, then pour out
in a Caramel pan; let it remain until cold; then turn the pan upside
down, so the Cream will drop from the pan; mark it with a sharp knife
into small squares; they may then be broken up.
Several flavors and colors of these Creams can be made in the same
manner as above.
BUTTER SCOTCH.
Six pounds of Sugar, one-half pint Molasses and one spoon of cream
tartar, or two pounds of glucose; when it begins to cook, add one-half
pound of sweet Butter; stir until it reaches the crack, or 260 deg.; add a
few drops of Lemon Oil, and pour out on the slab between iron bars; mark
into squares whatever size wished.
MAPLE CREAM FOR COUNTER.
Ten pounds of Maple Sugar, small spoon of cream tartar, and three pints
of water; cook to a soft ball; set away till it is almost cold; then
with the spatula cream it in the basin; as soon as it looks cloudy,
pour it out at once in a deep pan; this must be done quickly or it will
become hard in the basin; when cold, remove it from the pan in the same
manner as the pan creams; mark it into bars or large squares for the
counter.
CREAM BARS OR BABY CREAM.
Twelve pounds of Sugar, a small spoon of cream tartar, or one pound of
glucose, two quarts of water; when it boils add two Vanilla Beans; cook
to a Soft Crack, and pour out on a cold slab; pull until perfectly
white; add a drop or so of Indigo on the hook, this will assist in
whitening it; Sugar a warm slab by sieving over it pulverized Sugar;
place the batch on one corner of the slab, and pull it out into strips
the length of the slab; sieve Sugar over the strips; now, take an iron
bar, one person being on the opposite side of the slab; press one edge
of the iron bar across the strips, marking them into bars three or four
inches in length; let it remain on the slab ten or twelve hours or until
granulation takes place. Several varieties can be made, according to the
flavor used--such as Mint, Cinnamon, Chocolate, etc. This candy can also
be run through a drop machine, and in a day or so the drops will become
creamy, and are very nice.
FIG BAR.
Twenty pounds of Sugar, or the same amount of Crystal Syrup; place it on
the fire; when it reaches a thread, add ten pounds of Figs; cut up with
the candy shears, or, what is better, grate them in the Cocoanut grater;
stir until the batch reaches a large thread; set it off on a barrel, and
sieve into it a pound or so of pulverized Sugar; then with the spatula
work it on the sides of the basin until it becomes a thick mass; then
pour out on a Sugared slab between iron bars; spread it of even
thickness; now, dissolve eight or ten pounds of plain Cream in a basin
inside of another basin containing water; color pink, and flavor nectar;
pour this Cream over the Fig paste, and with a palette knife spread it
evenly over the batch; leave it lay a few hours or over night; then cut
it into bars or squares.
FIG PASTE.
Eight pounds of Sugar, two pounds of glucose, one pound and four ounces
of Starch, two gallons of water, and a little less than one-half a
teaspoon of dissolved Citric Acid; put the Sugar and water on the fire;
add the acid; when the batch comes to a boil, add the starch dissolved
in a little water; add whatever color, and flavor desired, and cook,
stirring all the time, until by testing it in cold water, it leaves the
fingers on cooling; pour it on a greased slab between iron bars; when
cold, sieve over it pulverized Sugar, and cut it into small squares.
JELLY GUM DROPS--LEMON.
Twelve pounds of Sugar, two quarts of water, and a small spoon of cream
tartar; put on the fire and dissolve; then add one pound of dissolved
Gum Arabic, and a few drops of Lemon Oil; cook to a Soft Ball; then
remove and with a funnel run it into starch prints; sieve a little
starch powder over the tops, and set them in the dry closet till next
day; then take them out of the starch, and crystalize or dip them in
melted Fondant.
JELLY GUM DROPS--ROSE.
Same as Lemon, except color with a few drops of liquid Carmine, and
flavor extract of Rose.
A. B. GUM DROPS--"OLD STYLE."
Put six pounds of pure white Gum Arabic into a basin with one-half
gallon water; place this basin inside of another one containing water;
put on the fire and stir until dissolved; then set off, and put on the
fire ten pounds Sugar and cook to a good Soft Ball, and pour it into
the dissolved Gum Arabic; now, let it remain undisturbed for awhile; a
scum will form on the top; remove this, then with a funnel run it into
starch prints; sieve some starch over the tops; put them into the closet
at a temperature of about 150 deg.; let remain until next day; then remove
and dust off any loose starch with a fine brush, and put to crystal. If
a hard Gum Drop is wanted, use more Gum Arabic and less Sugar.
CORDIAL DROPS.
Six pounds of Sugar, one quart water; cook a good thread, or about 222 deg.;
remove from the fire and add one pint of Cologne Spirits, or
ninety-eight per cent. Alcohol, having added to it whatever color and
flavor desired; now, with a funnel run it into starch prints; sieve a
little starch powder over the tops, and set in the warm closet till next
day, they may then be removed from the starch and crystalized or dipped
in melted fondant. Brandy drops are made in the same manner, except use
Brandy instead of Alcohol.
MARSHMALLOW DROPS.
Put into a basin five pounds of white Gum Arabic pulverized; add
one-half gallon water; place this basin inside of another one
containing water; set on the fire and stir till dissolved; then add
nine pounds of pulverized Sugar, and evaporate until of a thick
consistency; now, add the whites of two dozen Eggs; beat to a staunch
foam, and stir until perfectly white and of a good body; or, until when
laying the back of your hand on the batch, it does not adhere to it;
flavor Orange Oil, Orange Flower water, or Vanilla; set off, and having
a wide-mouthed bag with a tin spout, fill it with the mixture; hold in
the left hand, and with the right cut the drops off with a small wire
into starch prints; sieve a little starch powder over the tops, and set
away in the closet till next day; they may then be removed and put into
tin boxes; some use a decoction of Marshmallow Root in making the drops,
but as it gives them a bitter taste, I always omit it.
GLACE NUTS AND FRUITS.
Select a small quantity of English Walnut halves, Brazil nuts, Cocoanut;
cut into small squares, Cherries, Limes, Apricots, Pine Apple, both red
and white; cut into small squares, Dates and Figs; spread all these out
on a tray to dry, except the Cocoanut, which prepare in the following
manner: Take three pounds of Sugar with one pint of water; when it
boils, add the fresh Cocoanut, say, one whole one cut into small
squares; cook just to a thread; remove and, with the spatula, work the
syrup on the sides of the basin till it becomes cloudy; pour all on a
wire sieve, having a pan under it to catch the syrup that drains from
the Cocoanuts; set them away until dry. When ready to glace, cook six
pounds of Sugar, a teaspoon of cream tartar, and one quart water to
about 280 or 290 deg.; pour it into a deep pan, having placed it on the
center of a slab, on a rest of some kind, so the cold slab will not
chill the syrup; now, throw into the syrup the Nuts and Fruits, one
piece at a time, removing them with a dipping ladle and dropping them on
the slab. Many other Fruits may be prepared in this way, and are very
popular, such as Orange Slices, Malaga and California Grapes, etc., but
only small quantities should be made at a time, as they soon become
sticky when exposed to the atmosphere.
CREAM GOODS
CREAM, OR FONDANT.
Particular attention must be given to the manufacture of Cream, as it is
the basis of all Cream goods. Take twenty pounds of Sugar, three quarts
of water, and two small teaspoons of cream of tartar or four pounds of
glucose; put on the fire and stir until dissolved; cook to a Soft Ball
then pour out on a marble slab, having previously been sprinkled with a
little water; let it remain until cold, or nearly so; then turn in the
edges, and with a long-handled wooden spatula or cream scraper, work it
back and forward until it granulates into a smooth, white mass; now,
knead it thoroughly with the hands and put it into a crock; cover with a
damp cloth, and it is ready for such goods as plain and fancy Creams,
Chocolate Cream Drops, Cream Walnuts, Figs, Dates, etc., etc.
FONDANT FOR DIPPING.
Use the same proportion of Sugar, water, cream of tartar, or glucose, as
in previous batch; cook to the blow, or 230 deg. strong; pour out on a
cold, damp slab; let remain until perfectly cold, then cream as directed
before. This Cream is used for all Dipped goods, Icing goods, etc.
HOW TO FLAVOR AND COLOR CREAM.
If Vanilla flavor is wished, add when the batch begins to boil one
Vanilla Bean to each seven pounds of Sugar; prepare the Beans in the
following manner: Split them in halves to the stem; scrape out the
centers; place these on the slab so they may be incorporated in the
syrup; while creaming the Beans, add to the batch; or, if flavoring with
extract, pour it on the batch while on the slab; the color should be
added when the batch reaches the boiling point.
SYRUP FOR CRYSTALIZING.
Take any number pounds of Sugar, one quart of water to each six pounds,
and boil to 34 deg. by the saccharometer if a fine crystal is desired; if a
coarse one, boil to 36 deg.; set off and let remain undisturbed until nearly
or quite cold; then sprinkle a little water over it to dissolve the thin
crystal coating that has formed over the top; it is now ready for use;
having placed the goods for crystalizing in pans, with a dipper pour
the syrup carefully over them until covered; then place over each pan
damp cloths, allowing them to rest on the syrup, this takes up the crust
of Sugar that forms on top of the syrup; set the pans where they will be
undisturbed for about eight or nine hours; then place them in the
crystal trough; drain off the syrup and let remain until dry; remove the
cloths from them; turn the pans upside down on a table, and the goods
will fall out.
CASTING IN STARCH.
This process consists in having a number of starched trays, which are
made of wood about two and one-half or three feet in length, eighteen or
twenty inches in width, and two inches in depth; fill these with fine,
dry starch powder and level the top; now, with plaster molds, which are
made fast to a strip of wood one or two inches wide, according to the
size of the molds, press into the starch and remove carefully; take a
Confectioner's funnel and a round stick which just fits the small hole
at the bottom of the funnel, and long enough to give a hand hold above
the funnel; fill part full with syrup, and holding it over the starch
prints raise the stick a little and allow enough syrup to escape to fill
the print, and so on till all are filled; then remove to the starch
closet; when they have remained long enough sieve off the starch; if
there is still some starch adhering, dust it off with a fine brush; then
place the goods in pans for crystalizing.
MAPLE FONDANT.
It is made in the same manner as other Cream, except use Maple Sugar
instead of Confectioner's A, and a little less cream of tartar or
glucose; if wished to tone down the strong flavor of the Maple, use one
half Maple and one-half Confectioner's A.
DIPPED BONBONS.
Take three or four pounds of Cream made for dipping; put it into a
porcelain dipper enclosed in a jacket containing water; place this on
the fire, and when the water boils, set off and stir and work the Cream
with a small spatula until it is the consistency of Milk Cream; now,
place the dipping pot on a table; arrange the centers to be dipped on
the left of the pot, and a clean sheet of tin on the right; drop a
center in the Cream; then with a wire ladle or an ordinary fork, dip the
center, and removing it, drop it on the sheet of tin; in a little while
they will be hard enough to handle. In this mixture dip English Walnut
halves, Pineapple cut into squares, whole Cherries, in this case; color
the Cream pink and flavor Nectar; Marshmallow Drops making the Cream any
color desired; Almond paste formed into small balls; color the Cream a
green tint; Quince Jelly, Cream colored Orange tint; Citron cut into
squares, Cream, white and Vanilla flavor; Nougat cut into small strips,
chopped-up Black Walnuts, chopped Pistache Nuts, Filberts, Brazil Nuts,
Cocoanut, etc.
CORDIALS DIPPED.
Dip Cordial Drops in this same Fondant as mentioned above; they are very
nice and popular in the winter season, but do not stand well in summer.
DIPPED MAPLE BONBONS.
Prepare three or four pounds of Maple Cream in the same manner as for
white and for centers; cook two pounds of Maple Sugar to a Soft Ball,
and whip into it the whites of three Eggs; beat to a staunch foam; when
cold, roll into balls and dip; also dip English Walnut halves in this
Cream. Another nice center for Maple is one fresh grated Cocoanut, and
one and one-half pounds of pulverized Sugar worked into a paste, rolled
into balls and dipped. Still another: Cook four pounds of Maple Sugar
with one spoon cream of tartar to 265 deg., and stir into it two grated
Cocoanuts; pour out on a damp slab, cream it and form it into balls.
CHOCOLATE BONBONS.
Put into a dipping-pot one ounce of Chocolate to each pound of Cream to
be used; place the pot on the fire, and when the Chocolate is melted,
add the Cream and stir it until dissolved; add about one-fourth of a
pint of simple syrup to each pound of melted Fondant; this is now ready
for dipping; use for centers, English Walnuts, Hickory-nuts, or Brazil
Nuts; chop them very fine, and work sufficient Cream with them to form a
paste. A Chocolate center made in the following way is very nice: Cook
to a Soft Ball three pounds of Sugar, a half spoon cream tartar, and
three ounces of Chocolate; set off and stir into it one-fourth ounce
ground cinnamon; granulate a moment, then with a funnel run them into
starch prints, any style desired; set them in the closet; next day they
may be removed from the starch and dipped.
CONSERVE BONBONS.
Cook four pounds of Sugar, a little more than one pint of water, and a
small spoon of cream tartar to a Soft Ball; set off and add two or three
tablespoons of pulverized Sugar; then, with a small wooden spatula, work
the Sugar on the sides of the basin till it becomes whitish; then pour
into the dipping-pot, having the water in the jacket boiling; color and
flavor any shade or flavor wished, and dip any kind of Jelly centers,
dropping them on sheets of tin; when cold, with a small brush dipped in
any color wanted, touch the tops of all the Bonbons. For example, if the
Bonbons are pink, use red color.
DIPPED JELLY GUMS.
Dip Fresh Jelly Gum Drops in melted Fondant, and drop them into a pan or
tray containing chopped-up Walnuts, or any nuts desired; roll into balls
and crystallize.
COCOANUT MARSHMALLOW BONBONS.
Cut fresh Marshmallow Drops into four pieces each, and dip them in
melted Fondant, pink color, Rose or Nectar flavor, and drop them into a
pan containing grated Cocoanut; prepare the Cocoanut in the following
manner: Take white desiccated Cocoanut; sieve it, rejecting all the fine
siftings; pour on the remainder a few drops of red color; stir them
thoroughly until all are a pink shade; roll the dipped drops in this,
and when cold, arrange them in pans for crystallizing.
FRUIT ICINGS.