Part 4
Place 6 pounds sugar, and water to dissolve same in a kettle and cook it to about 252°; then pour in about 5 pounds of shelled peanuts and stir them good until the sugar starts to grain, then set off the kettle quickly on the barrel and stir good until all is grained, then pour in a sieve and shake off the sugar; now add to this sugar 1 pound fresh sugar and more water, and cook the same as above, then set the kettle off again and pour in the peanuts and stir and grain it all again; now pour all in a sieve, shake out the sugar, put the sugar with 1 pound more fresh sugar and water in a kettle and color pink and finish as before, and they are ready for the store. Don’t shellac or polish them, as this is done only in wholesale houses.
BURNT ALMONDS.
Proceed as with burnt peanuts, only use almonds instead.
OPERA STICKS.
Place in kettle
5 pounds sugar, 1 pound glucose, Water to dissolve same.
Cook to 310°; pour off on slab; fold up and cut a small piece off, color it any color to suit, red, pink or orange; now pull and flavor the balance, and twist all the air out of it, then place it in front of the table furnace in a three-cornered piece about a foot long and with the piece you have colored make two or three strips and lay it on each corner of the batch, then pull it in lengths of two or three feet; see that they remain three-cornered, pull them in thickness of large lead pencil and have your helper place one hand on each end and turn the piece in the opposite direction, until it is evenly twisted; when cold cut in length of jar you intend to place them in.
These goods made in assorted colors and flavors look very well and readily bring 40 cents per pound.
A GOOD BROKEN MIXED.
Make a small batch of all the taffies and cook them to about 290° or 300°; then after they are pulled and flavored flatten them out in front of the table furnace and pull them in sticks about one inch wide, and while you are doing this have your helper mark them on an angle of about two inches in length, push them to one side, and when cold they can be easily broken where marked and will be in a diamond shape; then add to this mixture a batch of peanut candy, cut in two-inch squares, then add a batch of cocoanut taffy cut same as peanut; when this is done put 5 pounds sugar and 2 pounds glucose in a kettle, with water to dissolve same, and cook to 290° or 300°; set off and color a light pink and flavor with oil of anise; pour on slab and at once sprinkle strip cocoanut over it; cut in two-inch squares. Now make another batch as above, flavor lemon and color yellow, pour on the slab, sprinkle cocoanut over it and cut same as above. This will make it all look bright, and in all you will have at least eight or ten kinds, which will make a nice mixture.
CREAM PEANUTS.
Vanilla.
Roast 5 pounds Spanish shelled peanuts and fold them in a clean rag to keep warm, then put in a kettle 5 pounds sugar, and water to dissolve same, and cook it to 238°; set it off on a barrel, and flavor it vanilla; now pour the peanuts in a clean dishpan and hold it about a foot high from the fire and have your helper pour a little at a time on the batch, while you keep shaking pan; keep on doing this until all the batch is used up, and if the peanuts are not coated thick enough to suit you, place on three or four more pounds of sugar and cook as before and continue to pour on until they are of a size suitable to your taste.
CREAM PEANUTS.
Strawberry.
Proceed as with cream peanuts, vanilla, only when batch is off, color it light pink and flavor it with strawberry; finish same as vanilla cream peanuts.
CREAM PEANUTS.
Chocolate.
Proceed same as for vanilla cream peanuts, only when batch is off add a little dark chocolate, and stir it in good. Proceed same as vanilla cream peanuts.
In summer crystalize these goods, as it adds to their beauty and keeps them from drying out.
No. 1. CREAM ALMONDS.
Old Style.
Roast 5 pounds almonds and set them to one side; now put 5 pounds sugar, and water to dissolve same, in kettle and cook to 238°; flavor it vanilla after it is set off on the barrel, then pour in one pile on a hot slab the 5 pounds of almonds, and while your helper pours a little of the batch at a time on the nuts, you have half of a pail cover in each hand and keep the nuts stirred up by moving them continually from right to left; continue this until they are coated thick enough to suit. They can be made all flavors.
No. 2. CREAM ALMONDS.
Proceed as with Cream Peanuts, only use almonds instead. These goods should be crystalized, as they dry out very soon if not. They can be made vanilla, strawberry, rose, chocolate and violet flavors.
POP CORN CRISP.
Pop a lot of corn and set one side; now put in kettle
4 pounds sugar, 2 pounds glucose, Water to dissolve same.
Cook to 280° or 290°; then add ¼ pint of dark molasses; stir good half a minute and set kettle off and add ¼ pound of butter and a teaspoonful of fine salt; now pour in all the corn you possibly can get in the kettle and stir it until all is well covered; now set the kettle on the fire, only for half a minute so as to warm the bottom of the kettle; now turn it all out on the slab and spread it out evenly, then with a smooth board press it very light; when cold cut in pieces to fit pans.
MENTHOL, HONEY AND HOREHOUND COUGH DROPS.
Place 20 pounds sugar, 5 pounds glucose and horehound, Water enough to dissolve same, in kettle.
Cook to 300°; then add 2 pounds honey and stir a minute, pour on slab, then lay a handful of starch in the center of the batch and place on it ½ ounce of menthol and cover it with a little of the starch. Fold up the edges of the batch and knead well; when cool enough to handle, fold it in a roll or flat piece and run it through rollers. The starch gives the drops a gray color and also keeps the flavor from escaping while kneading it.
CREAM PATTIES.
Peppermint.
Melt over steam in your bon bon kettle 5 pounds bon bon fondant, stir all the time, and don’t get it too hot. When it looks as though it is thin enough to run through a funnel, set off and flavor lightly with good oil of peppermint and pour in a funnel; have a round stick about ten inches long and size of the hole in the bottom of funnel, and by raising the stick allow it to drop out on wax paper to about the size of a quarter.
CREAM PATTIES.
Wintergreen.
Proceed as with Peppermint Patties, only flavor with oil of wintergreen and color a delicate pink.
CHOCOLATE PATTIES.
Proceed as with peppermint, only add teaspoonful of dark, bitter chocolate while melting the cream.
PISTACHIO PATTIES.
Proceed as with Peppermint Patties, only flavor with pistachio and stir in while melting cream 2 ounces of pistachio nuts ground up very fine; color a very delicate green.
NUT PATTIES.
Grind 3 pounds almonds, pecans, English walnuts, black walnuts, filberts, or any kind of nuts you may happen to have in the shop, and spread them out thin on the table or slab, and then press them down smooth with a little board or pan; now proceed to dissolve bon bon cream as for Peppermint Patties; when melted don’t flavor, but color to suit yourself. Drop the cream through the funnel on the nuts the size of other patties; when dry turn them over and stack in dishes, nut side up.
These goods are nice looking and sell well.
PEPPERMINT DROPS, OR SQUARES.
Proceed as with lemon drops, only flavor on the hook and pull white with the exception of 2 pounds left on the slab, color this red, and when batch is pulled add the red for stripes; finish same as clove drops or squares.
In cooking hard goods, such as tablets, and you don’t wish to use glucose, use ½ teaspoonful cream of tartar to every six-pound batch.
LEMON SQUARES, OR DROPS.
7 pounds sugar, 3 pounds glucose, Water to dissolve same.
Cook to 300° or 310°; pour on slab; now take a glass and put in a teaspoonful of tartaric acid and pour over it extract of lemon, enough to make a paste; now take this paste and spread it over the batch, and then color the batch a delicate yellow; put on the gloves and knead the batch good until color and acid are well worked in, then roll out thin with rolling-pin and cut with caramel cutter, or if wanted in drops, run batch through lemon drops rollers.
LIME DROPS, OR SQUARES.
Proceed as with lemon drops, only color green and flavor with oil of lime.
CLOVE DROPS, OR SQUARES.
Flavor with oil of cloves. Proceed as with lemon drops, or squares, only cut off 2 pounds of the batch and color it red; lay it on the slab, pull the balance of the batch white, then form it in a roll as for stick candy and use the red for stripes; pull out and cut with buttercup cutter, or run through rollers.
CINNAMON DROPS, OR SQUARES.
Flavor Cinnamon.
Proceed as with lemon drops, only color the batch pink before pulling on hook.
ANISE DROPS, OR SQUARES.
Proceed as with lemon drops, only flavor with oil of anise and color delicate red.
CHOCOLATE FIG CHEW CHEW.
4 pounds sugar, 3 pounds glucose, ¼ pound chocolate, 2 oz. nucoa butter, Tablespoonful butter, 1 pint cream, 2 pounds figs, chopped fine, Water to dissolve same.
Place on fire, stir and cook to 250° or 252°; pour on the slab; when cool pull on the hook until batch turns a light brown, then lay it on the slab or table and form it in a round piece eight by twelve, and pull it in strips about one inch wide; cut in pieces about two inches long and then sand them in XXXX sugar.
HOW TO MAKE SUGAR SAND.
Place whatever amount of sugar you wish to color on a dry and clean slab or table; now add a few drops of whatever color you wish to color it, and with both hands rub it together good until all is equally colored, then add a few drops of ammonia and rub it in good, as this will keep the color from fading out. Use candy colors for the above.
HOW TO SAND LEMON HOREHOUND OR ANY KIND OF HARD GOODS FOR SUMMER USE.
Place the kettle, with a few gallons of water in it, on the fire; when it starts to boil place whatever goods you wish to sand in a coarse sieve and shake it over the steam of the kettle, and when they feel damp pour them at once into a pile of granulated sugar, and with the hands mix them up good; put them all in the sieve again and shake all the loose sugar out and they will be ready for use.
No. 1. JOHNNY CAKE.
Pop a lot of corn, and when you have 5 pounds after it is popped place it on the slab and with a caramel cutter cut it up fine; now place on the fire
5 pounds sugar, 2 pounds glucose, Water to dissolve same.
Cook to 270°; then add 1 cup of molasses, ¼ pound butter, and stir until cooked to 280° or 290°; set it off and add tablespoonful of salt and the ground corn, stir all up good until corn is all covered, then place kettle on the fire just half a minute to heat the bottom, and pour all out at once on a greased slab; now flatten it out with the iron bar about one-half inch in thickness, then with your rolling-pin roll it out as even as possible, the thinner the better; when cold break in small pieces.
No. 2. JOHNNY CAKE.
Now make another batch same as No. 1 and omit the molasses, then mix both colors together.
This is new and a good seller wherever I have made it.
THREE-LAYER FRENCH NOUGAT CHOCOLATE.
12 pounds sugar, 8 pounds glucose, Water to dissolve same.
Cook to 252°; set off on a barrel; now beat the whites of 32 eggs, stir the batch a moment to let out the heat, and then add the eggs. Beat all until stiff, then take out one-third of the batch and put it in a box lined with wafer paper and sprinkle a good handful of almonds on top; now color the balance of the batch a light pink and flavor with strawberry; take out half of it and place it evenly on top of white in box; sprinkle more almonds on top of this; now color the balance with dark chocolate and stir in some more almonds, place it on top of the pink, cover the top with wafer paper, let remain until cold for two hours at least, then it is ready for use; put in the nuts as per recipe and you will see how pretty it looks when cut. This nougat is made and ready to cut in less time than any other nougat on the market.
No. 1. FRENCH NOUGAT.
Vanilla.
A good and cheap recipe.
6 pounds sugar, 4 pounds glucose, Water to dissolve same.
Cook to 252°; set kettle off quick on a barrel and then beat up stiff the whites of 16 eggs; now stir the batch a few minutes to get the heat out and then add the eggs and a little vanilla extract; beat it up until it becomes stiff, then add 1 pound almonds and stir them in good; now line two five-pound boxes with wafer paper and fill them both and place a sheet of wafer paper on the top and smooth it off good; set to one side for two hours and it is ready to cut in bars for the store.
No. 2. FRENCH NOUGAT.
Strawberry.
Proceed as with No. 1 French Nougat; when the batch is taken off color light red, flavor with strawberry.
No. 3. FRENCH NOUGAT.
Chocolate.
Proceed as with No. 1 French Nougat, only add ¼ pounds of dark chocolate when the batch is taken off, and finish same as No. 1.
BOSTON CREAM.
Place in kettle
8 pounds sugar, 4 pounds glucose, 1 gallon cream.
Stir and cook to 240°; set kettle off and add ½ pound glucose and stir batch until it begins to grain, then add 2 pounds shelled pecans or English walnuts, or half and half; pour quick in a box lined with wax paper; let stand until cold, turn it out and cut in slices as it is sold.
You can also make this and flavor strawberry or chocolate. This piece of goods won’t dry out for ten days, and is a good seller.
NUT CAKES, OR WAFERS.
Melt 5 pounds bon bon cream as for patties, and when melted add any 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.