Part 5

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.

In winter when there are no plums, you can use any kind of can preserves if you are unable to obtain plums.

CHOCOLATE FIGLETS.

Grind 5 pounds figs, and then add 2 pounds of fondant to it and knead both well together; use XXXX sugar, and get it to a good stiff paste, then flatten it out on the slab to about the thickness of caramels and with a half inch tin lozenge cutter cut them out and dip in chocolate.

The above are also nice to dip in fondant, and look well made larger. When dry cut in two so as to show the center.

SPUN SUGAR.

You may and you may not be able to make the above to look well the first time you attempt it; but by practice, you will soon be able to turn out quite a respectable batch. Cook any amount of sugar, and water to dissolve it, to 276°, not above this, and see that you put no more water in than is enough to dissolve the sugar, as boiling it too long affects the color of the batch; use about one pint of water to every 2 pounds of sugar; when the batch starts to boil cover the kettle and let the steam wash the sides clean, then take off cover and when the batch is cooked to 276° set kettle on a barrel; now have ready two newspapers spread on the floor, and set a clean, empty sugar barrel on the center of the paper and with a common egg whip, or four or five kitchen forks tied together, dip into the batch and then swing the forks or egg whip to and fro quickly as possible across the barrel; continue this until the batch starts to darken; when at that point it is unfit for use and must be added to what scraps you have; pick up the spun sugar and form it as you wish.

MARSHMALLOW CHOCOLATE BRITTLE.

Take 4 pounds of fresh marshmallows and 2 pounds of dipping cream and knead them together in front of the table furnace to a stiff paste; set to one side, so as it will remain warm, and then place in kettle

7 pounds sugar, 2 pounds glucose, Water to dissolve.

Cook to 310°; then add ½ pint of dark molasses, and stir and cook to 320° or 330°; pour on slab when partly cold, fold up and pull on hook, then twist out the air and place it on the spinning table and shape it in a piece about ten by fourteen inches, and place the marshmallow cream in the center the length of outside piece and fold it up as for stick; then flatten it all out and pull in one inch strips as wide and a little thicker than Boston chips, and have helper run the caramel cutter over it; when cold dip in dark, sweet chocolate.

FOREST SWEETS.

Place in kettle

5 pounds sugar, 2 pounds glucose, Water to dissolve same.