Part 6

Cook to 280° or 290°; then set kettle off on barrel and stir in all the mixed shelled nuts you can possibly get in, then pour all in a coarse sieve and let the drippings run through in a pan; now dump the batch on a cold slab and with your fingers separate the nuts when cold; place them in a long nickel pan for the store.

The nuts used are Brazils, almonds, walnuts, filberts and pecans.

OPERA CHOCOLATES.

Make a batch of Opera Cream and when done melt it as other fondant and run in starch molds, such as a pointed common chocolate.

These goods, when well flavored with vanilla, are a leader.

SALT WATER SQUARES.

Place in kettle

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

Cook to 270°; then add ¼ pound of butter, a teaspoonful of salt, stir and cook to 280°; pour on slab, spread it with palette knife as thin as possible; mark them with a caramel cutter at once, and when cold break them apart.

VANILLA MARSHMALLOWS.

First dissolve 15 ounces gelatin in 3 quarts of hot water and set it to one side; now place in kettle 15 pounds glucose, no water; stir and cook to a hard ball, or about 248°; then set it off on barrel and add 15 pounds XXXX sugar, then pour in the batch, through a strainer, the 3 quarts of gelatin water, then pour the whole lot together and flavor vanilla; now place in your marshmallow beater and beat until the batch is good and stiff; pour it on slab; see that the slab is heavily sprinkled with XXXX sugar, then with a palette knife spread it even and sprinkle XXXX sugar over the top; let stand four or five hours, then cut in squares size of all marshmallows; in cutting don’t draw the knife, but press down and cut; have iron bars on slab before pouring batch.

After you make the above you will never begrudge the money paid me for this book.

ALMOND CARAMELS.

Roast 5 pounds large almonds and set them to one side; then stick into the end of each one the point of a good, sharp toothpick; the round Chinese toothpicks are the best; when this is done cook a small batch of caramel; when done, set the kettle off on a barrel and dip each one of the roast almonds in it, then stick the end of the toothpick in the hole of a fine sieve that must be turned upside down near your work; continue this until all is finished, and when the caramel gets cold pull out the toothpick and you will find it ready for use and a piece of goods fine enough for the best retail stores. Don’t let toothpick run through sieve; place it in sieve on an angle so that the caramel won’t touch anything; then it is impossible to tell how they were dipped.

In making a nice batch of Peanut Bar, it is best to blanch or husk the peanuts. My way of doing this is to cook a batch of peanuts as for Salted Peanuts, but omit the salt; when cold pour them in a sieve and with the hands rub them until the husks are loosened, then blow them all off; put on a batch as for Peanut Bar, only omit the peanuts, and when the batch is about 280° or 290° set it off on a barrel and stir in the nuts; then pour on the slab, flatten out nicely between iron bars; when cold cut in bars to suit.

BLANCHED ALMOND BAR.

Proceed as with Almond Bar No. 1, only pour in blanched almonds instead of almonds with husks on, as it adds to the beauty of the goods and they sell better.

ALMOND COCOANUT CREAM.

First blanch 2 pounds almonds and split them; now put in kettle

8 pounds sugar, 1 pound glucose, 2 pints water.

Cook to 244°; pour on the damp slab; let batch remain until cold, then grate two cocoanuts and lay on the batch, and with a paddle cream them as you would other fondant; when done place all in a kettle, warm it over steam, and when quite thin add vanilla extract and pour on slab between iron bars; when cold cut oblong shape with a lozenge cutter and dip them as other bon bons, and place half an almond on each.

VIOLET CREAM WAFERS.

Place in bon bon kettle 3 or 4 pounds of No. 1 bon bon cream; melt it as for patties, not too hot; color violet and flavor with floral extract of violet, then pour all in a funnel and drop on wax paper, size of a quarter; when dry turn them over and dry the bottom, and they are ready for the store.

SOFT-CHEWING CHOCOLATE BUTTER-SCOTCH.

Place in kettle

7 pounds dark brown sugar, 3 pounds glucose, ½ pound butter, 2 ounces nucoa butter, 2 ounces cocoa butter, Water to dissolve same.

Cook and stir to a good, hard ball, not to a crack, but to a hard ball only; then set off and add ¼ pound of dark, bitter chocolate and stir until well melted; then pour on slab between iron bars; when cold cut in pieces one by three inches and wrap in wax paper.

These goods will not stick if not wrapped, but it is customary to always wrap butter-scotch.

ORANGE CHERRY BON BONS.

Grate the rinds of two oranges; now get 4 pounds fondant and place it on the table or slab, and with XXXX sugar knead it to a good, stiff cream, so that you can roll it out in little balls the size of a marble; then when all is rolled out put 3 or 4 pounds No. 1 fondant in bon bon kettle and color it a delicate orange, and flavor very little with one drop of oil of orange; then add the rinds of the two oranges; melt the cream as for bon bon dipping, and dip the cream balls; place on top of each one-half of a French cherry.

COCOANUT DATES.

Split 5 pounds dates and remove the seeds; then get 5 pounds fondant and knead into it 1 pound of fresh grated cocoanut and roll out in small pieces enough to fill the date, and close it up; now melt 4 pounds of bon bon cream in bon bon kettle and dip each date, and when cold cut in two in the center, and in each piece place in the cream end a small almond.

Don’t crystalize these goods, as they can be made fresh often and sell better.

NUT BUTTER CRISP.

Place in kettle

7 pounds sugar, 3 pounds glucose, Water to dissolve same.

Cook to 300°; then add 1 pint of dark molasses and ½ pound butter; stir good to 320°; then set off and add quickly 6 pounds chopped almonds, and pour on slab between iron bars; mark with caramel cutter; when cold break apart in pieces to fit pans and break up where they are marked as you sell them.

ROCK TAFFY.

Make half batch of Sponge Taffy, as per recipe given, and roll it in one mass; set it to one side; now cook a full batch of Lemon Taffy to 270°; pour on slab, then prepare it for the hook; pull good, then flatten it out on the slab and lay the Sponge Taffy in the center and wrap it with pulled batch; now place the batch before table furnace and flatten it out; pull out in strips two inches wide, and have your helper cut them four inches in length.

DAISY CHOCOLATES.

Cook 7 pounds sugar, 1 pound glucose, Water to dissolve same, to 244°.

While cooking add 2 pounds fine powdered cocoanut and then pour on dampened slab; then pour a few drops of violet color; also flavor with extract of violet; when cold, cut; cream it in the usual way, then prepare it as other cream and run it in starch prints in oblong shape, and dip in chocolate.

TURKISH CREAM.

First dissolve 2 ounces albumen in 1 pint hot water; now place in kettle

6 pounds sugar, 2½ pounds glucose, 1 quart water, 2 ounces nucoa butter.

Cook to 254°; pour on slab, work with spatula until it begins to get cloudy; then add the dissolved albumen, 2½ pounds shelled almonds and 1 ounce vanilla; put in tin box. Let it set a few hours, then cut in squares or slices.

WAFER CHOCOLATES.

Melt 5 pounds of dipping cream in kettle; set off on a barrel and stir in

3½ pounds Heide’s Almond Paste, 1 ounce ground bitter almonds, 2 pounds of cold dipping cream.

Dust the slab thick with XXXX sugar and pour the batch on it; when cold flavor pistachio and work into it XXXX sugar to a stiff dough; roll it out the thickness of mint wafers, and with lozenge cutter one inch round cut them out and let them set until they form a crust and are hard enough to handle; now get your chocolate ready for dipping, and as you pour the chocolate in the pan or upon the slab add a little finely chopped almond with it and mix it into the chocolate and then dip.

TURKISH CREAM NOUGAT.

Place in kettle

18 pounds sugar, 12 pounds glucose, Water to dissolve same.

Cook to 255°; set off on barrel and with paddle stir it until it becomes a good, heavy cream; now add the whites of 18 eggs well beaten, and stir and beat until all is a good, stiff, heavy cream; then add English walnuts, pecans, or almonds, and pour in pan or tray lined with common manilla paper or wafer paper; when cold cut in bars to suit.

You can make the above vanilla, strawberry or chocolate flavors. They are all nice and sell well.

APRICOT CENTER.

Take ten-pound can of apricots and run them through a colander or fine sieve, then put all in a kettle and add 10 pounds sugar; cook over a slow fire and stir until quite thick, so that when you raise the paddle it won’t run off, but drop off in chunks; then set kettle off on barrel and add 3 ounces of dissolved gelatin and run the batch in starch in round, flat molds; let remain over night; use this for dipping or crystalizing then.

When dipped in fondant and then cut in two, they make a showy piece of goods.

GUM DROPS.

This recipe is intended only for retail confectioners, as large manufacturers of candies do not, or would not, attempt to use this formula in the manufacture of Gum Drops; nevertheless, it pays to make them.

Soak 4 pounds of gelatin in 3 gallons of water a half hour; now take 30 pounds sugar, 8 pounds glucose, and add only 1 pint of water, and cook to 240°; then add the gelatin batch and flavor vanilla or strawberry; stir only one minute, and then set the kettle off on barrel; let it stand a few minutes, then skim off the top and run in starch or any style of molds you wish.

CREAM DATES.

Cut open 5 pounds of dates, remove the seeds, then fill it with fondant; form them in original shape and lay them in granulated sugar; sift off the sugar and they are ready for use. You can make them vanilla, strawberry or chocolate by coloring and flavoring the fondant before filling the dates.

CREAM ALMOND DATES.

Proceed as with above, only when you have placed the fondant in the date put a blanched almond in the fondant, so it will show.

WOODLAND CREAM DATES.

Open 5 pounds dates and remove the seeds, then grind 2 pounds hickory nuts or pecan meats and stuff the dates and close them, then dip them in fondant; use the smallest dates you can. Also dip the above goods in chocolate. They are nice and sell well.

COCOANUT BALLS, SANDED.

Place in kettle

3 pounds glucose, 1 pound sugar.

Stir and cook to 246°; set off on barrel, and stir in all the short strip cocoanut it will stand, then pour in all on the slab and pick up little pieces and form them in little balls the size of a marble and lay them in granulated sugar; sift off the sugar and they are ready for the store.

These goods are also nice dipped in chocolate or fondant.

ICE CREAM CENTERS FOR CHOCOLATES.

A Delicious Piece of Goods.

Make a batch of Vanilla Marshmallow No. 1, and when all beat up in your beater set one side, then put 50 pounds fondant cream in a kettle and set it over another kettle half full of water; set it over the furnace and stir and cook until the cream is melted and quite hot; then add it to the marshmallow batch and stir good until all is well mixed; then pour it in funnel and run it in starch any shape to suit.

You can color and flavor the above to suit your taste. If the batch is too large for you, divide or quarter it.

PIGNOLIA CHOCOLATES.

Roast 2 pounds of pignolia nuts and chop them up fine; now get 5 pounds dipping cream, and with XXXX sugar work into the cream the nuts and ¼ pound of Heide’s Almond Paste, and flavor strong with vanilla extract; work all into stiff paste and form them in shape and size of pecans; now chop up 2 or 3 pounds of raw pignolia nuts and dip the creams in chocolate and then roll them in the chopped nuts.

QUEEN CHOCOLATES.

Cook a batch of Maple Fugies and grain them as per fugie recipe, then pour them in one pile on the slab and add 3 pounds fondant, and with XXXX sugar knead it all up to a stiff dough; then with the hands roll out oblong pieces about twice the size of a pecan; when done dip them in chocolate.

These goods are fine eating.

PINEAPPLE JELLY CHOCOLATES.

Cook 8 pounds sugar and water to dissolve same, to 254°; then add 2 quart cans of grated pineapple and stir until it begins to thick and jellies on the side of the kettle; then set off on barrel and add 3 ounces of dissolved gelatin; now line four taffy pans with heavy oil paper and pour into them the batch about half an inch in thickness to the pan; dust the top with XXXX sugar; let set a day and a night then turn out and cut them the size of caramels and dip in chocolate.

PIPE STEM BON BONS.

These goods are new and fine, and are delicious eating. Get a 5-pound box of Chase’s Pipe Stem Lozenges, assorted flavors, then roll some pieces of fondant around each piece; when done dip them as you would all bon bons, and when through cut in two in the center so as to let the lozenge be seen on each end.

CLEVELAND’S CHOICE.

Make a batch of Opera Cream; when done roll with the hands pieces about the size of a caramel, only round, and dip in chocolate.

Don’t make too many ahead in hot weather, as they become rancid in about ten days.

CHERRY CREAMS.

Place in kettle

8 pounds sugar, 1½ pounds glucose, Water to dissolve same, 1 pint cream.

Cook to 238°; set off, and color a delicate pink and flavor highly with wild cherry; now add 1 pound of French cherries finely chopped, and with the paddle stir it against the sides of the kettle until it starts to grain; as soon as you discover the least particle of grain pour it out on slab between iron bars, the thickness of caramels; when cold mark as caramels; place in taffy pans and break apart as sold.

APPLES ON A STICK.

This is a Winner For Children.

Get any amount of small apples and stick in each one at the top, where stem is, a small wooden skewer, such as butchers use to pin roasts with; now cook a batch of molasses taffy to 280°; set off on barrel and dip the apple in so as to cover it completely; let drip off and stand them on the slab until cold.

PEACH CHOCOLATES.

Squeeze peaches through a sieve until you have ½ gallon of the pulp, then add to it 4½ pounds of sugar and 1 pound of glucose, a little water, and 2 ounces of dissolved gelatin; place all in kettle and cook to 244°; set off on barrel and stir in 1 pound of fresh grated cocoanut; pour in taffy pans lined with manilla paper; let remain over night, turn out and tear off paper, cut in small oblong pieces and dip in chocolate.

PEAR BON BONS.

Squeeze through a sieve any amount of ripe pears; place them in a measure, and to each quart add 2½ pounds sugar and 1 pound glucose; add just a little water, and cook to 244°; set kettle on barrel and run off quick as possible in starch prints, small pattern, and sift starch over them; let remain ten or twelve hours, then take out and dip in fondant No. 1, and flavor and color to suit.

FIG GLACES.

Place in kettle

4 pounds sugar, 1 pound glucose, Water to dissolve same.

Cook to 320°; pour on slab; when enough to handle place in front of your table furnace; proceed same as in pulling out buttercups, only in marking them use your caramel marker instead of a buttercup cutter and cut them just the length of two buttercups.

KLONDIKE NUGGETS.

Melt about 5 pounds sweet chocolate, then mix in about 5 pounds chopped nuts; then drop them in small, irregular lumps about the size of a walnut; when dry wrap each one in gold foil (which can be obtained of any of the supply houses advertised in this book).

These goods should sell at the rate of 60 cents per pound.

MAPLE CREAMS.

Place in kettle

10 pounds maple sugar, 3 pounds glucose, 1 pound butter, 4 pounds powdered cocoanut, Water to dissolve batch.

Cook to 238°; and set off and with vanilla and add 1½ pounds No. 1 fondant; stir it well until fondant is dissolved, then pour in taffy pans lined with manilla paper; let stand one day and turn out; take paper off and cut in squares size of caramels, and crystalize if you wish.

MAPLE FIG BON BONS OR CHOCOLATES.

Place in kettle

3 pounds sugar, 2 grated fresh cocoanuts, 2 pounds ground figs, Water to dissolve the batch.

Cook to 238°; set off on barrel and add 1½ pounds maple fondant; stir until fondant dissolves, then pour in pans lined with manilla paper; let remain until it sets or gets hard; turn out, take off paper and cut as caramels and dip in No. 1 fondant, or in chocolate.

COCOANUT CAKES.

This is strictly for the retail trade, and I find this recipe better than the one where the batch is grained in the kettle.

Place in kettle 2 gallons of water and set it on the fire; now put a dishpan over it and place in it 5 pounds fondant and stir until all the fondant is well melted, then add two fresh grated cocoanuts and stir good until well mixed, then set kettle and all near the slab, set a glass of water on slab, and now dip a teaspoon in the water, then dip out a teaspoonful of the mixture and with the thumb slide it off of the spoon on the dry slab and with the point of your spoon form it round.

You can flavor the above vanilla, chocolate, rose or strawberry.

CREAM CHOCOLATE SQUARES.

Place in kettle

10 pounds sugar, 1½ pounds glucose, Water to dissolve same.

Cook to 236°; pour on dampened slab, and pour over it 1 pound dark, melted chocolate; let remain until cold, then cream it in the usual way and put away in bucket or crock; now melt the batch over the steam or very slow fire and add ¼ pound butter; when batch is quite hot pour it in pans lined with oiled paper; let remain until goods are cold, then turn out, take off the paper, and cut the size of caramels; place in pans and crystalize.

These goods are also nice dipped in chocolate.

A CHEAP AND GOOD COCOANUT JAP.

Place in a kettle

10 pounds glucose, 2 pounds sugar, 1 quart water.

Cook to 238°; set it off on barrel; now take a large wooden bowl, or if you have none use a small sized washtub, and pour into it a pail of water, then empty it out at once; this is done just to make the tub damp; now place in the tub about 20 pounds fine powdered cocoanut, and as your helper pours over it a dipperful of the batch just cooked, you stir it in good with a paddle; continue this until you cannot possibly stir in another pound, then pour it out on a slab and flatten it out the height of your bars with a rolling-pin; let set one hour, and cut to suit.

Another way to finish this is to flatten out two-thirds of the batch, then color the other third a light pink and flatten it out over half of the other batch then cut the third not covered and lay it over the red, and when this is cut in slices it will leave the red center.

After cutting Jap lay it in granulated sugar; then sift or shake off the sugar and place in boxes or pans.

COCOANUT LOVE SQUARES.

Vanilla.

Place in kettle

4 pounds sugar, 1 pound glucose, Water to dissolve same.

Cook to 240°; then set the kettle on barrel; now flavor vanilla and add 2 pounds macaroon cocoanut and stir it until it starts to grain the batch, then pour off quickly on the slab and with a palette knife spread it as thin as possible; let remain ten minutes, then mark and cut as caramels.

COCOANUT LOVE SQUARES.

Strawberry.

Proceed as with above, only when the batch is cooked color pink and flavor strawberry, then add cocoanut; finish same as vanilla.

COCOANUT LOVE SQUARES.

Chocolate.

Proceed as with vanilla, only add ¼ pound dark chocolate when batch is cooked, and finish same as vanilla.

ALMOND PASTE DATES.

Open 5 pounds of dates, remove the seeds and lay the dates open flat ready for use; now take

3 pounds No. 1 dipping cream, 2 pounds almond paste, 1 pound English walnut pieces,

and knead it to stiff paste by using XXXX sugar; pick up little pieces of this paste and lay in each date and close the date so as the cream can be seen on one side; throw them in granulated sugar; sift off the sugar, and they are ready for the store.

The above dates can also be dipped in No. 1 fondant and then cut in two pieces, or dipped in chocolate and left whole; they eat well either way.

BURNT SUGAR OR CARAMEL COLOR.

Take any old saucepan and place in it 2 pounds sugar; now place it over the fire, and when it starts to dissolve and smoke stir it with a spoon or stick until all is a mass of black, melted and burnt sugar; set it on the table and add and stir in a little water; don’t get it too thin; and when cold pour in bottle for use.

You can omit the water if you wish and thin it with glucose and form a paste; but as you have very little use for it the water is good enough for retail shops.

PIGNOLIA CHOCOLATES OR BON BONS.