into a basin inside of another one containing water; place on the fire;
stir the Cream until dissolved, but not thin; add a few drops of red
color, and flavor Nectar or Strawberry; pour this into a starch tray,
lined with good strong Manilla paper; spread it in a thin layer over the
bottom; now, put over the fire in the same way eight pounds of Cream,
and dissolve as before; stir into this three or four pounds of Cherries,
Pineapple, Citron and Apricots, cut up; pour this on top of the first
layer, and spread of even thickness; now, again melt five pounds of
Cream, color a bright green, and pour on top of this last; set away
until next day, then turn the tray upside down on a table, and the Cream
will drop out; remove the paper and run a Caramel marker over it two
ways, and cut it into squares and crystallize.
ALMOND ICINGS.
Use of same Cream as before, about five pounds; dissolve, and pour it
into a tray; now, melt one-half pound of Chocolate in the basin, and add
eight pounds of Cream; dissolve and stir in three pounds of Almond Nuts;
pour on first layer and spread of even thickness; then again, melt of
white Cream five pounds, and spread it over the last, finish as before.
HICKORY-NUT ICINGS.
Take ten pounds of same Cream as used before; place it in a basin and
dissolve as before; stir in three pounds of choice Hickory-nuts, and
pour out in a tray, spreading of even thickness; when cold, mark with
Caramel marker, and crystalize or cook ten pounds of Sugar, three pints
of water, one teaspoon of cream tartar to a Strong Ball; let it stand
awhile to become cool; then whip into it the whites of four Eggs beat to
a staunch foam; when it is pure white stir in three pounds of
Hickory-nuts, and pour into a tray, and spread of even thickness; finish
as before. A great many varieties of these goods can be made in this
manner, combining different flavors and colors to suit taste.
FRUIT NOUGAT.
Dissolve as for Fruit Icings ten pounds of Cream; whip into it the
whites of three or four Eggs; then stir in three pounds of French
Fruits, such as Pineapple, red and white, Plums, Cherries, etc.; pour
into a deep pan and set away till next day; then cut into large squares,
same as Nougat, and wrap in wax paper.
CREAM WALNUTS.
Roll with the hands a piece of Cream into a strip about one inch in
diameter; then with a knife cut into pieces about one inch in length;
roll into a ball, and place a Walnut half on two sides opposite each
other; place them in pans, and when they have stood a few hours, they
may be crystallized. Another way, form on a slab a cone of sifted
pulverized Sugar; any number of pounds desired; hollow out the top and
pour in a small quantity at a time of any pure Fruit juice; work it into
a stiff Cream, and color whatever shade corresponds to the flavor used;
then roll out and serve in the same manner as before; these are very
popular and handsome made in such colors as white, red, yellow, orange
and green; crystallize as before.
CREAM DATES.
Select choice whole dates; press with the fingers the seed to one side,
and with a pair of shears cut the date in half lengthwise; the seed can
now be removed without spoiling the appearance of the date; fill them
with Cream and roll them in the hands lengthwise, making them long and
slim; place them in pans and crystallize. Made in this way, they are
very handsome; they may be made in white, red, yellow, orange and
green.
CREAM CHERRIES AND RAISINS.
Select only nice, large Fruit, and open one-half of them and fill with
smooth Cream any color or flavor desired--Vanilla being the most
popular.
CREAM BONBONS.
Having filled a number of starch trays with fine dry starch, print any
design desired; then put into a basin four or five pounds of Fondant;
place this inside of another basin containing water and set on the fire;
when dissolved, color and flavor as desired; then remove from the basin
containing water, and set over the fire a moment, stirring all the time;
do not let it come to a boil, as that would change it into a conserve
when cold; now, with a funnel, run it into the prints and set in the
closet till next day; then take them out on a sieve; dust off any
adhering starch with a fine brush or bellows, they are now ready for
crystallizing.
JELLY CREAM BONBONS.
Make impressions in the starch trays with molds having two separate
designs, one smaller than the other; now make a Jelly from Apples, color
and flavor it to suit taste; then run it into the lowest impression in
the starch; after filling all, and they have become cold, dissolve a
quantity of Fondant to the consistency of Cream; color and flavor; now,
with the funnel, fill the impressions full over the Jelly; set in the
closet, and in a few hours they may be taken out, placed in a sieve, and
dusted; then put into pan for crystallizing. These molds, having
separate designs, may be filled with different colored Cream, and they
look very handsome.
CONSERVE BONBONS.
Print a few starch trays with whatever designs wished; cook five pounds
of Sugar, a small spoon of cream tartar, and one quart of water to a
Soft Ball; set off and stir in one pound of soft dipping Cream; color
and flavor; then with a small wooden spatula rub the syrup on the sides
of the basin until it assumes a whitish appearance; pour a portion of it
into a funnel, setting the remainder near the fire to keep warm; run
into the starch prints; in a little while they may be removed, dusted
and put to crystal.
CONSERVE ICINGS.
Cook a batch in the same way as for Conserve Bonbons; whip into it the
whites of two Eggs, and, when done, instead of running in starch, stir
in two pounds of Hickory-nuts or any nuts desired; pour in a tray lined
with paper; as soon as cold, cut into squares and crystallize. Several
varieties of these Icings can be made, and they are delicious.
LOG ICINGS.
Chop up a few pounds of blanched Almonds; sieve them, rejecting the
siftings; divide the remainder into three equal parts; now, take one lot
and putting it into a bowl, pour on a few drops of red color; work them
with a spatula until all are colored; then spread them out on a sheet of
paper to dry; treat the second lot in the same way, coloring it yellow;
then the third, coloring it green; now, take of desiccated Cocoanut the
same amount; sieve and color red, yellow and green; color and flavor a
quantity of Fondant red, yellow, orange and chocolate; take of the
chocolate one-half pound; form into a roll; now, take of the yellow
double the quantity; form it into a sheet just reaching around the
chocolate; then put a green sheet around this, and with the hands roll
it out into a strip one inch in diameter, and cut them into pieces about
twelve inches in length; lay these on sheets of tin, or a tray, to
harden a little; when firm enough to keep their shape, pour a little
simple syrup on a slab; roll a strip in the syrup, then again in any of
the colored nuts, and lay aside until the nuts adhere firmly to the
Cream; then cut into pieces diagonally, about one inch in length;
proceed in the same way with all the Cream, forming it into rolls,
combining such colors as suit the taste, and rolling them in the
different colored nuts and combinations of nuts; roll some of the strips
in melted chocolate, then again in the nuts; these goods are unequalled
for dressing fancy boxes.
ACORN BONBONS.
Color a number of pounds of Almond Paste a bright green, and roll out
into strips; cut into pieces of equal size; then form into round drops,
having one end shaped pointed like an Acorn; when all the paste is
formed in this way, prepare a Chocolate Fondant, same as for dipping
Chocolate Bonbons. Sieve a quantity of A Sugar, reserving only the large
bright crystals; put this into a pan; now, take an Acorn in the hand and
dip the blunt end in the Fondant; then stand it in the Sugar, Chocolate
end down, so on drying small crystals of Sugar will be adhering to the
cap; continue in this manner till all are done; then arrange them in
pans and crystallize.
FIG CREAMS.
Take green Figs preserved; cut them into quarters, leaving them
connected at the stem; now, prepare a quantity of Cream, colored pink,
and flavored strawberry, nectar or rose; roll into a strip, cut into
pieces of equal size; form them in cones; put one of these inside of
each Fig, the base next the stem; press the quarters against the Cream;
then with a fine brush dipped in red color; make four stripes on each
one, starting at the base of the Fig between each quarter, and running
to the point of the Cream; place in pans and crystallize.
JELLY ROLLS.
Cook a stiff Apple Jelly, color red, and flavor rose or any other flavor
desired; spread it out on a greased slab, and when cold lay it on a
sheet of Cream of same thickness, roll up, cut into slices and
crystallize.
ALMOND CONFITS.
Select a quantity of whole Dates; press the seed to one side and cut
them in halves lengthwise; remove the seed and put a Jordan Almond
inside; close together again and dip in melted Fondant, and when cold,
cut them in halves and crystallize.
CRAB APPLES.
Take of white Cream two or three pounds; same amount of red, yellow and
chocolate; form these into strips triangle in shape; place them
together in such a way as to form a Round Roll; now, with the hands roll
out into a strip about one inch in diameter, and cut into pieces of
equal size; roll again into balls; then with a sharp stick make
indentations on the two ends of each; arrange in pans and crystallize.
PINEAPPLE CREAMS.
Cut a quantity of Pineapple into small, narrow strips; roll out with a
rolling-pin a sheet of Cream quite thin; any color, and with a tin tube
one inch in diameter, cut a number of cakes; lay a strip of Pineapple on
each cake, and fold two sides together over the strips. A very small
ribbon may be tied around this and then put to crystal.
A great many more fancy hand-made designs might be mentioned, but a
sufficient amount have been already named to give any one an idea of how
to get them up, and if, after becoming familiar with the modus operandi
as given in this volume, they possess some originality, their
imagination will readily assist them in producing new designs to the
already large variety.
CHOCOLATE WORK.
HOW TO MAKE CHOCOLATE CREAM DROPS.
The first thing needed is a Chocolate warmer; this consists in a large
tin or sheet-iron pan, inside of which is a smaller one arranged so
water can circulate between them; set this pan on the fire, and bring
the water to a boil; set off and put into the warmer any quantity
desired of sweet Chocolate, having pounded it fine, so as to melt
readily; stir thoroughly until dissolved into a thin paste; add a little
ground cinnamon; now, having prepared the drops for dipping, in the
following manner, viz.: Roll out a piece of Cream into a strip; then
with a knife cut it into pieces of equal size; roll it again into balls;
lay them in trays until they have dried a little, so they will keep
their shape; then pour a cup of melted Chocolate on the warm slab (this
should be a small marble slab, set in a frame, having an oil or gas
stove, or a few gas jets under it; heat this slab blood warm); throw
into it a number of these Cream Balls; work them around in the
Chocolate until coated; then drop them from the hand with the forefinger
and thumb on sheets of tin covered with wax paper; set them in a cool
place until the Chocolate hardens; they are then ready for use; in
summer they should be put into an ice chest until hardened.
Another way to prepare the Cream for dipping, is to dissolve a few
pounds of Cream in the same manner as for Bonbons; then with a funnel
run it into starch prints; in a little while they may be removed from
the starch, dusted and dipped as before. In this same mixture may be
dipped drops made from powdered Sugar in the following way: Grate the
outside rine of a few Lemons, and having formed the Sugar into a cone,
hollow out the top; pour into this the juice squeezed from the Lemons,
together with the rine, and work all into a Cream; do the same with
Oranges and with any kind of Fruit juice; add a little Citric Acid
dissolved in water to bring out the Fruit flavor; also, dip in this
mixture roasted Almonds, Nougat cut into small squares, Marshmallow
Drops, Cocoanut Paste, plain Fondant squares, placing an English Walnut
half on the top.
TO MAKE SWEET CHOCOLATE FROM PLAIN.
Melt in the Chocolate warmer any number pounds of Cocoa Paste; when
dissolved stir into it one half pound of fine Sugar dust to each pound
of Cocoa Paste.
PRALINES.
Cook four pounds of Sugar, small spoon of cream tartar, one quart rich
Cream to a very soft ball; set off and work the Sugar on the sides of
the basin with a small wooden spatula until it turns cloudy; work this
cloud into the body of the Sugar, and so on until it has a whitish
appearance throughout; then, with a funnel, run it into starch prints;
in a few hours they may be taken out, dusted and dipped in melted
Chocolate, in the same manner as Bonbons, with a wire ladle, dropping
them on sheets of tin covered with wax paper; make them in Vanilla,
Strawberry, Nectar, Lemon, Orange and Coffee. To make Coffee, take
one-half pound best ground Coffee to one quart of water; set on the fire
and bring to a boil; set off and let simmer a few moments; then strain,
and use this liquid to cook the Sugar with instead of Cream, and finish
as before; any kind of Jelly may be dipped in Chocolate, and are very
nice.
To thin Chocolate when too thick for dipping, add a little Cocoa Butter,
Rape Seed Oil or fresh melted Suet.
To thicken when too thin, add fine Sugar dust. Chocolate for dipping can
be flavored with vanilla sugar, ground cinnamon, cloves, allspice or
mace.
VARNISH FOR CHOCOLATE WORK.
Place in a glass jar a quantity of Gum Shellac; pour over it enough
Alcohol to cover; let remain till next day; when ready to use, pour out
a quantity in a vessel; add Alcohol until of the consistency of varnish,
then apply with a brush.
APPLE JELLY.
Take any quantity of Sweet Apples; cut them into slices, and put them
into a basin with enough water to cover; set on the fire and cook until
quite soft; remove and rub through a fine sieve; now, if wishing to run
this in starch for dipping, add to one quart of this pulp one ounce of
dissolved Gelatine; then cook five pounds of Sugar to a Good Ball, and
stir in this pulp; now, with a funnel, run it into the starch prints;
next day, after removing them from the starch and dusting, they are
ready to dip; but if a stiff Jelly is wanted for Jelly Rolls, etc., add
to each pint of this pulp one pound of pulverized Sugar; set on the fire
and boil, stirring all the time, until it begins to adhere to the
spatula; then remove and pour out into pans or trays, spreading it of
any thickness wished; this is the basis of almost all Jellies, such as
Strawberry, Raspberry, Pineapple, etc.; simply color and flavor to to
suit taste.
APRICOT JELLY.
Cook ten pounds of Sugar to a Hard Ball; then add to it five pounds of
Apricot Pulp, having strained it through a fine sieve; pour a portion
into a funnel and set the rest near the fire to keep warm; run it into
starch prints, and let it remain until next day: they may then be
removed, dusted free of any adhering starch, and dipped in melted
Fondant.
PRESERVING FRUITS.
Select the finest Fruit, but not too ripe, and pare such as Peaches,
Quinces and Pears; then, with an ordinary fork, prick them to the seed
in several places, so that the air in the Fruit may escape, and also so
the Sugar may enter the Fruit more easily; as they are pricked throw
them into cold water, this prevents them from becoming black in the
places pricked; now, put them into a basin of hot water, letting them
simmer until parboiled, then, with a skimming ladle, dip them from the
hot water and drop them into a basin of cold water, allowing them to
remain a few moments; remove from the water and put on a hair sieve to
drain; when drained, put them in a wide-mouthed crock and bring to a
boil a quantity of simple syrup; pour this over the Fruit; then place a
plate over the top to hold the Fruit under the syrup; set away till next
day, then empty this crock of Fruit and put the syrup again into the
basin, and bring just to the boil; return again to the crock and cover
with the plate; do this each following day, for six days; by this time
the Fruit will take up no more Sugar; put them into a cool place.
GLAZED FRUITS.
Cook a few pounds of Sugar to a blow; set off and add such preserved
Fruits as are wanted; then, with a small wooden spatula, work the Sugar
against the sides of the basin until cloudy; now, dip out the Fruits
with a skimming ladle, placing them on a wire screen to dry, which will
require an hour or so; they are then ready for the counter.
BRANDIED CHERRIES.
Take an open mouthed jar, till it part full of simple Syrup, adding to
it Alcohol until of such strength as desired, and put into this a
quantity of preserved Cherries. When they have received sufficient
flavor to suit taste, they may be removed and dipped in melted Fondant.
SYRUPS FOR THE SODA-WATER FOUNTAIN.
As nearly two-thirds of the Confectioners handle Soda-Water, a few
practical receipts for making the Syrups most used, will, I think, be
acceptable to many.
In preparing Syrups for the Fountain use only the best Confectioner's A
Sugar, as this renders the Syrups transparent; does not decompose so
readily, and saves the time and trouble of clarification, which is
necessary if a poor quality of Sugar is used.
Syrups are best preserved by putting them in small earthern jugs, well
corked, and in a cool place, ranging in temperature from 40 to 50 deg. Fahr.
To prevent Syrups from granulating, add a small teaspoon of cream of
tartar to each twelve and a half pounds of Sugar. Syrups that have
fermented may be restored again by bringing them to the boiling point.
Always use a copper basin in preparing all Fruit Syrups.
SIMPLE SYRUP.
To each gallon of water add one-fourth ounce Gelatine; stir until
dissolved, then add twelve and a half pounds of Confectioner's A Sugar;
stir until dissolved; set off and remove the scum and place in an
earthern jug for use as needed. A variety of Syrups may be made from
this Syrup by adding flavoring and color; but they are artificial at
best, and do not compare with those made from Fruit juices.
VANILLA SYRUP.
Split three Vanilla Beans and scrape out the centers; add the Beans
together with the centers to one gallon of water and one-fourth ounce
Gelatine; allow to boil a few moments; then add twelve and one-half
pounds best Sugar; stir until all is dissolved; remove and take off the
scum and strain into a jug. A very good Vanilla Syrup may be made by
adding to simple Syrup about five ounces of Vanilla extract to each
gallon.
CHOCOLATE SYRUP.
Place on the fire one gallon of water; when it boils, add twelve ounces
of Chocolate pounded fine; stir until dissolved, then remove and let
stand until nearly cold; when a scum of grease will form on the top,
remove this and set again on the fire, and add twelve and one-half
pounds best Sugar; stir until dissolved; set off and strain into a jug.
Many do not skim off the grease, thinking a better Chocolate flavor is
obtained by placing all in an open-mouthed crock or jar, and stirring
this scum into the body of the Syrup each time before using; but I
prefer the former.
COFFEE SYRUP.
To one pound of pure roasted and ground Java Coffee add one gallon
water; place on the fire, and when it boils, remove and cover, allowing
it to remain so until nearly cold; then strain, and having placed the
decoction again on the fire, add twelve and one-half pounds Sugar; stir
until all has dissolved and reached the temperature of boiling; set off
and strain into a jug.
LEMON SYRUP.
To one gallon simple Syrup add one-half ounce of dissolved Citric Acid
(dissolve the Acid by adding one pound of water to one pound of Acid),
and a sufficient amount of fresh Lemon Oil to suit taste.
ANOTHER FORMULA.--Take the grated yellow rinds of any quantity of fresh
Lemons; place them in a closed vessel in the proportion of one pint of
boiling water to each six Lemons; let remain a few hours, then strain;
now, press the juice from all the Lemons grated, and add this to the
juice from the gratings, and to each pint of this add one pint of water
and three and one-half pounds of Sugar; place on the fire and stir
until dissolved; do not let it boil; set off and strain into a jug.
ORANGE SYRUP.
Proceed in the same manner as for Lemon Syrup, using the grated yellow
rinds of fresh Oranges, or flavor simple Syrup with extract Orange,
adding one-half ounce dissolved Citric Acid to each gallon, and color
with saffron and a few drops carmine.
STRAWBERRY SYRUP.
To three quarts water; having dissolved in it one-fourth ounce Gelatine,
add one quart pure Strawberry juice; place on the fire and add a small
quantity of carmine to color; now, add twelve and one-half pounds Sugar;
stir until dissolved; remove and take off the scum, then add one-half
ounce dissolved Citric Acid; strain into a jug and when cold cork well.
_Raspberry_, _Blackberry_, _Pineapple_ and _Cherry_ are all made in the
same manner.
PEACH AND APRICOT.
Take a quantity of ripe Peaches or Apricots; remove the stones; place
them on the fire, and adding to them water in the proportion of one
quart to four quarts of Peaches; stir all the time until reduced to a
pulp; pour into a crock, and when cold, strain through a fine sieve;
then, having dissolved one-fourth ounce of Gelatine in three quarts of
water, add one quart of the above juice, and twelve and one-half pounds
of Sugar, and finish as Strawberry, etc.
NECTAR SYRUP.
Flavor simple Syrup to suit taste with extract Nectar, and color pink,
with a few drops of Carmine or Cochineal.
ANOTHER FORMULA.--Thoroughly mix together three pints of Vanilla Syrup
with one pint of Pineapple and one of Lemon; this forms a very nice
Nectar.
CATAWBA SYRUP.
Add to simple Syrup, colored a delicate pink with Carmine, a sufficient
quantity of extract Catawba to suit taste.
ANOTHER FORMULA.--To one quart simple Syrup add one quart of Catawba
Wine; this forms a delicious Syrup.
ORGEAT OR ALMOND SYRUP.
To one and a half pounds of fresh blanched sweet Almonds add one or two
ounces of bitter ones; pound these to a smooth paste in a mortar; then
add one pint of water and mix; place this mixture in a towel, and twist
from it all the milk possible; to this milk add three pounds pulverized
Sugar; dissolve cold, and add a small quantity of Orange Flower water;
strain into a closed jar, and shake often to keep the milk from
separating from the Sugar.
GINGER SYRUP.
Color one gallon simple Syrup with a little burnt Sugar, and add to it
one-half ounce Tartaric Acid, and two or three ounces essence Ginger to
suit taste.
CREAM SYRUP.
This is prepared simply by adding fresh Cream to well-flavored Syrups.
SHERBERT SYRUP.
Take an equal proportion of Orange, Vanilla and Pineapple Syrups mixed.
SARSAPARILLA SYRUP.
Flavor simple Syrup to suit taste with extract Sarsaparilla, and color
with burnt Sugar.
CAYENNE SYRUP.
Color pink one gallon simple Syrup, and add two ounces of tincture
Capsicum, and mix well together.
CINNAMON SYRUP.
Flavor simple Syrup to suit taste with extract Cinnamon.
MAPLE SYRUP.
Place on the fire one quart of water, add one-fourth ounce Gelatine;
when dissolved, add four pounds pure Maple Sugar; dissolve and strain in
a jug.
Transcriber's Notes:
Text in italics is indicated with underscores: _italics_.
The text contains many inconsistencies in spelling and hyphenation,
and these have been retained from the original.
Punctuation has been corrected without note.
Some entries in the Table of Contents have been moved to reflect the
actual order of appearance in the text.
Obvious typographical errors have been corrected as follows:
Page vi: Cocoa changed to Cocoanut
Page vii: Rasins changed to Raisins
Page 27: Bonesett changed to Boneset
Page 50: clowdy changed to cloudy
Page 63: duplicate word "it" removed
Page 68: laddle changed to ladle
Page 73: tke changed to the
Page 77: payer changed to paper
Page 82: perserved changed to preserved
Page 87: PRELINES cahnged to PRALINES
End of Project Gutenberg's Frye's Practical Candy Maker, by George V. Frye