Part 1
Transcriber’s Note:
Italic text is denoted by _underscores_.
Bold text is denoted by =equal signs=.
Underlined text is denoted by ++double plus signs++.
Some minor changes to the text are noted at the end of the book.
[Illustration: W. O. Rigby.]
Rigby’s ++Reliable Candy Teacher++
....AND....
++Soda and Ice Cream Formulas++
[Illustration: (Decorative Design)]
Containing over 500 Recipes for the Manufacture of the Most Popular Confections and Summer Drinks on the Market, by
WILL O. RIGBY
Entered according to the act of Congress in the year 1909, by W. O. RIGBY, In the office of the Librarian of Congress.—All rights reserved.
Index
[Illustration: (Decorative Design)]
CANDY FORMULAS.
A
A Word to the Employer 8
Almond Bar 25
Anise Drops or Squares 55
Almond Caramels 87
Almond Cocoanut Cream 88
Apricot Centers 92
Apples on Stick 97
Almond Paste Dates 103
Apricot Bon Bons 125
About Fruit Caramels 130
Apricot Jelly Cordials 133
B
Butter Peanut 23
Butter Taffy 24
Barcelona Taffy 25
Brazil Bar 26
Broken Mixed 49
Boston Cream 59
Butter Scotch Wafers 65
Butter Scotch Squares 65
Butter Scotch Chocolates 78
Blanched Almond Bar 87
Burnt Sugar or Caramel Color 103
Butter Cream 109
Butternut Creams 115
Brittle Candies 118
Buttercups 118
Brazil Creams 122
Buttercup Chews 134
C
Cleanliness of Shop 1
Chewing Taffy 25
Cocoanut Kisses, Vanilla 27
Cocoanut Kisses, Strawberry 27
Cocoanut Kisses, Chocolate 28
Cocoanut Bar, Vanilla 28
Cocoanut Bar, Rose 28
Cocoanut Bar, Strawberry 28
Cocoanut Bar, Chocolate 29
Cocoanut Rose 29
Cocoanut Diamonds 29
Cocoanut Diamonds, No. 2 30
Candy Chains 31
Cream Fondant, No. 1 32
Cream Peanuts, Vanilla 50
Cream Peanuts, Strawberry 50
Cream Peanuts, Chocolate 51
Cream Almonds, Old Style 51
Cream Almonds, No. 2 51
Cream Patties, Peppermint 53
Cream Patties, Wintergreen 53
Cream Patties, Chocolate 53
Cream Patties, Pistachio 53
Clove Drops 55
Cinnamon Drops or Squares 55
Chocolate Fig Chew Chews 56
Cocoanut Chocolate Ruffs 60
Cream Nougat 69
Cream Squares 69
Cream Mints 75
Clove Squares 75
Cream Figlet 76
Chocolate Layer Nougat 77
Cream Raisins 78
Chocolate Dipped Caramels 78
Caramel Cream 78
Cocoa Date Chocolates 79
Chocolate Boston Chips 80
Cocoanut Cream Caramels 81
Chocolate Figlets 83
Cocoanut Dates 89
Cream Dates 93
Cream Almond Dates 94
Cocoanut Balls, Sanded 94
Cleveland’s Choice 96
Cherry Creams 97
Cocoanut Cakes 100
Cream Chocolate Squares 100
Cheap Cocoanut Jap 101
Cocoanut Love Squares, Vanilla 102
Cocoanut Love Squares, Strawberry 102
Cocoanut Love Squares, Chocolate 102
Cocoanut Cream Rolls 106
Coffee Drops 107
Chocolate Nougat Cup Cakes 108
Cocoanut Nougat Cup Cakes 109
Crystalized Almonds 110
Crystalized Raisins 110
Chocolate Butter Scotch 111
Cream Taffy 113
Chocolate Almond Cluster 114
Cinnamon Bon Bons 119
Chocolate Butter Snaps 121
Cocoanut Maple Creams 121
Cream Nut Squares 125
Chocolate Strings 125
Cocoanut Tea Biscuits 126
Cream Pecan Bar 127
Cream Walnut Bar 128
Centers for Milk Chocolates 133
Comments on Book 135
D
Daisy Chocolates 91
Degrees of Cooking 126
Dipped Grapes 134
Dipped Orange Slices 134
E
English Walnut Kisses 128
Egg Puffs 131
F
Fruit Bar 23
French Nougat, Vanilla 58
French Nougat, Strawberry 59
French Nougat, Chocolate 59
Fruit Pudding 62
Flax Seed Drops 72
Fruit Jelly Chocolates 74
Forest Sweets 85
Fig Glaces 98
Fig Paste Chocolate 113
Filbert Bon Bons 115
Filbert Brittle 118
Fig Caramels 130
Fruit Centers for Bon Bons 133
G
Goodies 24
Ginger Bon Bons 72
Ginger Chocolates 79
Ginger Squares 80
Gum Drops 93
Ginger Drops 120
H
How to arrange your shop 9
How to dip Chocolates in hot weather 13
How to make Cooling Box 14
How to prepare Chocolate for dipping 15
How to make Plaster Paris Moulds 17
Honeycomb Candy 30
How to prepare Cream Fondant for dipping 32
How to make Sugar Sand 56
How to Sand Lemon, Hoarhound, or any kind of hard goods for summer use 56
Hoarhound Wafers 67
Hoarhound Rolls 71
Hoarhound Flaxseed Squares 73
Honey Chocolates 82
Honey Nougat 117
How to sell Cream Nut Kisses 128
Hints on buying supplies 135
I
Iceland Moss Squares or Drops, (see Anise Drops) 55
Iceland Moss Wafers 62
Italian Cream 63
Ice Cream Centers for Chocolates 95
Ices for Crystalizing 116
J
Johnny Cake, No. 1 57
Johnny Cake, No. 2 57
Jersey Lillies 63
Jap Chocolates 72
Jim Crow Chocolates 104
K
Klondike Nuggets 99
L
Lemon Drops or Squares 54
Lime Drops or Squares 55
Lemon Cocoanut Cream 113
Lemon Cuts 124
Lozenges 127
M
Menthol Honey and Hoarhound Cough Drops 52
Molasses Peppermint 62
Molasses Wafers 66
Marshmallow Figlets 82
Marshmallow Chocolate Brittle 84
Marshmallows, Vanilla 86
Maple Creams 99
Maple Fig Bon Bons 99
Maple Fig Chocolates 99
Maple Fondant 104
Marshmallows, uncooked 105
Marshmallows, reliable 106
Maple Nougat 110
Maple Butter Scotch 111
Molasses Peppermint Chips 111
Marshmallow Pecan Chocolate 112
Maple Cream Walnuts 114
Maple Walnut Chocolates 120
Maple Cocoa Chocolates 122
Milk Taffy Chews 131
Maple Walnut Bar 132
Marble Cream Bar 132
N
New England Peanut 22
Nut Patties 54
Nut Cakes or Wafer 60
Nougat Sponge Chocolates 73
Nut Butter Crisp 90
Nut Squares 120
O
Old Style Molasses Peppermint 60
Opera Cream Dates 79
Opera Chocolates 85
Orange Cherry Bon Bons 89
Orange Cocoanut Cream 112
Opera Cherry Bon Bons 117
P
Plain Talk to Employe 1
Pointer in melting Chocolate for dipping 12
Pointer on Dipping Bon Bons 13
Peanut Squares 23
Peanut Crisp 26
Pop Corn Crisp 52
Peppermint Drops or Squares 54
Plantation Drops, No. 1 61
Plantation Drops, No. 2 61
Plum Chocolates 83
Pignolia Chocolates 95
Pineapple Jelly Chocolates 96
Pipe Stem Bon Bons 96
Peach Chocolates 98
Pear Bon Bons 98
Pignolia Bon Bons 104
Pop Corn Flake 109
Pistachio Bon Bons 115
Pecan Kisses 128
Puffed Rice Cakes 129
Pineapple Caramels 130
Peanut Butter Chocolates 132
Q
Queen Chocolates 95
R
Rock Taffy 90
Roast Almond Chocolates 104
Rose Tablets 107
Rose Cocoanut Cream 112
Rainbow Bar 128
S
Special Notice to Beginners 13
Special Notice to Beginners 16
Salt Water Taffy 24
String of Comfort or Straws 65
Soft Chewing Butter Scotch 66
Salted Almonds 70
Salted Peanuts 70
Salted Pecans 71
Sulphur Drops 74
Spiced Bon Bons 80
Spiced Chocolates 80
Spun Sugar 83
Salt Water Squares 86
Soft Chewing Chocolate Butter Scotch 88
Sugared Pop Corn, white 108
Sugared Pop Corn, Red 108
Spiced Dates 116
Stick Candy 123
Stick Candy, Lemon 123
Stick Candy, Hoarhound 124
Strawberry Fruit Caramels 129
T
Taffies, Vanilla 18
Taffies, Molasses 18
Taffies, Molasses, Old Style 19
Taffies, Strawberry 19
Taffies, Rose 19
Taffies, Chocolate 19
Taffies, Peppermint 19
Taffies, Sponge 20
Taffies, Wintergreen 20
Taffies, Lemon 20
Taffies, Boston Chewing 20
Taffies, Fig 21
Taffies, Peanut 21
Taffies, Cocoanut 22
Three Layer Nougat 58
Turkish Cream 91
Turkish Cream Nougat 92
To Cook Sugar for Crystalizing 105
V
Varnish for Confectionery 67
Violet Cream Marshmallows 68
Violet Cream Wafers 88
Violet Chocolates 114
W
Window Decorations 2 to 9
Walnut Loaf 64
Wafer Chocolates 91
Woodland Cream Dates 94
Washington Taffy 131
Y
Yankee Honey Caramels 76
Yankee Nut Caramel 76
SODA FORMULAS.
Care of Soda Fountain 137, 139
Cold Soda Syrups 139, 152
Citric or Fruit Acid 155
Cream Frappe 158, 162
Formulas for making Extracts 152, 154
Glaces 155
Hints on drawing solid drinks 154
Hot Soda Syrups 156, 158
Ice Creams 169, 176
Persian Sherbert 158
Pointers on freezing 168
Red Color for Syrup 158
Simple Syrup 152
Sundaes 150, 162
Sherbets and Water Ices 163, 168
Way to Draw Ice Cream Soda 154
INTRODUCTORY
In presenting this work to the army of candy makers of America, I give them the benefit of my twenty years’ experience. I make no great pretensions and deny that I am the only candy maker on earth, but think the fruit of my twenty years’ experience, expressed in this little volume, will be a benefit to any one who may have the fortune or misfortune to possess it.
The aim of the author is to present this work in plain common-sense language, so that the average candy maker can readily digest its contents. I modestly lay claim to having published in this volume the largest number of creditable recipes for making candy ever presented in a single work. Also, that it is positively the only candy book strictly up to date that can be of any service to the retailer.
In issuing this new and revised edition, I have indexed the recipes, added new ones, noted improvements in the way of handling old ones, and given a few hints on window decorations.
Since issuing the first edition of this book, in 1897, new ideas have been brought out and new varieties introduced; and it is the intention of the author to keep this work fully up to date.
Wishing my patrons unlimited success in the use of my book, I am,
Yours respectfully, W. O. Rigby.
Rigby’s Reliable Candy Teacher
[Illustration]
CLEANLINESS A NECESSARY FEATURE.
Of all places, a candy shop should be a model of cleanliness. Make this a strict rule and always adhere to it.
Visitors often inspect your kitchen, and of course form opinions. These opinions cannot be creditable to any extent if your place is not neat and tidy. The opinions visitors form on such tours of inspection will do much to build up your trade or tear down your patronage, and make you a reputation. In my mind it is the most essential step toward a successful candymaking business.
Don’t be afraid that your helper will learn candymaking; a good helper—one that takes an interest in his work—will more than repay you for the trouble in teaching him, in the additional help you get out of him.
PLAIN TALK TO THE EMPLOYE.
Success in any business is rarely ever obtained by any man who lacks sobriety. The candy maker is no exception to this rule, as all our formulas are carried in our heads, after we become proficient in the business, and a close-thinking brain is indispensable. Wages are decided by worth. If the man who preceded you in your present position received twelve or fifteen dollars a week, is that any reason you should receive the same amount? You may not be worth twelve dollars, and you may make yourself worth more. Strict attention to business, making your employer’s interests your own, working a little overtime if necessary, all increase your worth to your employer, and he will not be slow to recognize it in a substantial manner.
The oldest candy maker is not always the best candy maker, and is not always worth the greatest wages. The young man of ability, integrity, honesty and hustling qualities is the winner.
WINDOW DECORATIONS.
One thing I wish to impress upon the mind of every reader of this book; that is, too much attention cannot be given to your display window. I consider this one-half the store. A neat and tasty display will attract people to your window, and nine times out of ten they will see something to tempt their appetites.
Keep your window clean and well lighted; change the display in them every other day; keep neat, tasty signs on your goods; introduce new and novel features.
I will give you a few ideas on window decorations:
DISPLAY NO. 1.
Cover the bottom of your window with clean paper; then empty a barrel of granulated sugar in the window; make a pile in center, and four small piles, one on each corner; place on the center pile three cakes of sweet or bitter chocolate. Now place on a white china plate a pile of chocolate creams, one for each corner pile, and now run a row of chocolate creams from each corner pile to the center pile. Then place a sign on this display as follows:
* * * * * * * * * * * * * * * * * * Our Candies Are Pure. * * Nothing but the Purest of the * * Pure enters into the * * manufacture of our * * Queen Chocolates. * * * * * * * * * * * * * * * * * *
DISPLAY NO. 2.
Dump a whole bag of raw Spanish shelled peanuts into the window. In the center place a large bowl of salted peanuts, place a nice silver scoop in the peanuts, and the following sign in front of the bowl:
* * * * * * * * * * * * * * * * * Our Salted Peanuts * * Are made fresh every day. * * They’re Delicious. * * * * * * * * * * * * * * * * *
DISPLAY NO. 3.
Place a number of empty five-pound candy boxes tastily in your window. Take fancy colored cheese cloth, covering window boxes and all; puff it up, place a dish of bon bons daintily piled on each box, make a pile of your one-pound candy boxes at the back, bring to a pile in the center, and place a palm or other plant at each rear corner of the window.
The following sign will add to the display:
* * * * * * * * * * * * * * * * * Smith’s Candies. * * ’Nuff Sed. * * * * * * * * * * * * * * * * *
DISPLAY NO. 4.
Cover and drape your entire window in violet colored cheese cloth; pin bunches of cheap cloth or paper violets in various places in the window; fill small fancy baskets with violet ribbon tied on handles, with crystalized violets, violet colored bon bons, violet tipped chocolates, or any candies of violet color.
Sign as follows:
* * * * * * * * * * * * * * * * * Beautiful Colors * * in * * Beautiful Candies. * * * * * * * * * * * * * * * * *
DISPLAY NO. 5.
Cover and drape your entire window in American Beauty colored cheese cloth. Pin large paper or cloth roses about the window, fill baskets with pink bon bons, tie red ribbon in basket handles, run strings of red roses from center of top of window to each corner; make a large tray of pink candy chips, and set in rear center of window; place palm or plant of some kind at rear corners of window.
Following sign with large bow of red ribbon in the corner:
* * * * * * * * * * * * * * * * * Fair as a Rose was She, * * Made happy with a box of * * Smith’s Candy. * * * * * * * * * * * * * * * * *
DISPLAY NO. 6.
Fill bottom of window with crushed white stone; make a pile of larger stones in one corner, leaving a space in the center of the pile; line the inside with red colored tinfoil; place a light inside—an electric light with red globe is preferred. Now sprinkle coarse salt over the rock, like snow. Make a log cabin out of stick, which can be easily done, and place in one corner; build a small bench to set in front of cabin, get two or three small toy figures of men, place them about in different places. Make a large pile of Klondike Nuggets (see page 99); have a sign painter paint a curtain to go across the back of the window, representing a field of ice and snow. Place the following sign in the window:
* * * * * * * * * * * * * * * * * Klondike Nuggets, * * 25 Cents per Box. * * The Latest in Candy. * * * * * * * * * * * * * * * * *
Pack in half-pound boxes.
DISPLAY NO. 7.
Cover bottom of window with pink crepe paper; fill as many half-pound boxes as you can get into the window, arranging them tastily with fig glaces (see page 98). Fill a large platter with fine layer figs and place on each side.
Use the following sign:
* * * * * * * * * * * * * * * * * Fig Glaces. * * A Delicious Fruit Goodie— * * —25c box.— * * * * * * * * * * * * * * * * *
DISPLAY NO. 8.
Cover bottom of your window with white or cream colored paper, also a board back about six feet high. Now cut some bright red crepe paper in strips about one inch wide; run these strips across bottom, fasten one end, then twist. After you have them twisted enough to look well, fasten the other end. Now run strips from front top of window down to board back, twisting them before you fasten both ends. Now make a fancy design with your red strips on front of board back. Fill entire window with mint drops—white color with red stripes—and display the following sign:
* * * * * * * * * * * * * * * * * Old-Fashioned * * Peppermint Kisses. * * * * * * * * * * * * * * * * *
DISPLAY No. 9.
Have a large pan made—large enough to hold a fifty-pound chunk of ice. Have hole made in one corner and provide a way to run the waste water into some receptacle. Place chunk of ice in pan; dig a hole in center of chunk, fill four glasses with green colored water and set on each corner of chunk of ice, fill hole in center with fresh mint sprigs, run a row of fresh mint around edge of pan.
Place the following sign on the mint:
* * * * * * * * * * * * * * * * * Try Our Mint Phosphate * * It’s Delicious. * * * * * * * * * * * * * * * * *
Make a display of bottled goods around this display. (For making mint phosphate see soda formulas.)
DISPLAY No. 10.
Cover bottom with cloth, paper, or some other material; fill entire window with butter-scotch (see page 78) and pile up well.
* * * * * * * * * * * * * * * * * Butter-Scotch— * * Like Mother Used to Make. * * * * * * * * * * * * * * * * *
Individual display is always a good way to dispose of any particular article you wish to push. An entire window trimmed in caramels, chocolates, hoarhound drops or marshmallows will make them sell.
During the summer, if your windows are not closed, think it is a good idea not to trim them, as the goods get dirty, and covered with flies, giving one the impression that your goods are all like the ones displayed in your windows. Better to keep a few nice plants in your window.
A WORD TO THE EMPLOYER.
When your candymaker has exercised his skill in preparing your confections, see that they are properly cared for after being placed in the store. By the carelessness of inexperienced clerks many candies are ruined and rendered unfit to sell to the better class of trade.
Bon bons should never be stacked high in the show case shortly after being made, because they are soft and will not stand pressure.
Some clerks, in selling chocolates or candies of any kind, handle them as if they were lumps of coal, instead of exercising the greatest care and gentlest touch. Too great attention cannot be paid to this feature of the business. A clerk must learn this, and if after a reasonable time does not, is unfit for the business and should seek some occupation where brains are in less demand.
In piling bon bons on your dishes or trays, place a sheet of heavy wax paper between each layer. This will prevent them from sticking.
HOW TO ARRANGE YOUR SHOP.
Arrange your shop with a view to economy of time. A man working in a poorly arranged shop will walk many extra miles during a day’s work. Place your furnace in a well-lighted place; it will save gas bills and enable you to always see the condition of your batch, providing the draft is not cut off to any extent. Sugar, glucose and water are used in almost all candies, therefore have them side by side; you cannot easily move the sink, so move your sugar, glucose and scales as near it as possible.
Keep a pail of clean water beside your furnace, and when not using your paddle place it in the water; this will prevent the paddle from becoming sticky and collecting filth, which condition it is generally in when not cared for in this manner.
Be sure and have your starch room separate from the rest of your shop, even if you have to make an enclosure in one corner of your kitchen. If so, muslin or some other cheap fabric will answer the purpose. Also leave your candy slab so as to afford ample room on every side of it. Your spinning table should be as long as your room can accommodate, and at least three or three and a half feet wide. Never allow your flavors and colors to become mixed on one shelf. Lumber is cheap, so have lots of shelf room to spare, so when you start after a certain flavor you will not have to overhaul your whole stock of bottles to find it. It might be well to arrange them in alphabetical order. Have a separate shelf for your raw material, such as shelled nuts, chocolate, cocoa butter, paraffin, etc.