Part 8

Cook to 310°; pour on slab; fold up at once, and cut off about 1 pound and color it a dark red; set it where it will keep warm; now pull the large piece good and white, and flavor peppermint while pulling; twist air out and then flatten it out on the spinning table and form it in a square piece; now roll out the red piece and cut it into four pieces, flatten one of them wide, and place it on the white batch the length of it, then place the other three pieces on as the first, in different places, and then form the whole batch round; then take one end of it and raise it up and pull up till you get it in shape of a long-necked bottle, then lay batch down and pull out in stick size the length of the table; have your helper twist one end while you help him on the other; when done, keep rolling the sticks until cold, or they will flatten on one side; cut with shears or stick candy chopper.

LEMON STICK.

Cook batch as for peppermint, only color the one pound yellow and pull it on hook, and knead into the main piece 1½ ounces of tartaric acid, and leave it clear; form it as for peppermint and top off with lemon stripes, and finish as the peppermint batch.

In making stick candy canes, cut off the lengths you want on an angle, and see that one end is a little smaller than the other; have helper roll them until he sees they are getting cold, if he bends them too soon the canes look flat and it affects the sale of them.

HOREHOUND STICK.

Proceed as for horehound squares, only run the caramel cutter over the batch one way, then with a large batch knife mark the lengths by pressing with the knife; when cold take hold at the end, and they break much easier.

LEMON CUTS.

Place in kettle

4 pounds sugar, 4 pounds glucose, 3 pounds butter.

Cook to 252°; pour on slab, and add the grated rinds of 8 lemons and 10 drops acetic acid; roll in bunch; let stand in front of table furnace. Now place in kettle

8 pounds sugar, 1 quart water, 1 teaspoonful cream of tartar.

Cook to 330°; pour on slab; when cool color light yellow and pull on hook; now wrap this around the first batch and pull out the same as buttercups, cutting them with your buttercup cutter. This is a very fine eating piece, and you will find after your first batch it is a trade winner.

CREAM NUT SQUARES.

Place in kettle

5 pounds sugar, 1 pound glucose.

Cook to 236°; then set off of fire and add 5 pounds dipping fondant. When thoroughly dissolved stir in 2½ pounds hickory nut meats; flavor with vanilla; pour in box or tray lined with wafer paper. When cold cut in squares and crystalize them.

These goods can be made in strawberry, chocolate or pistachio, using any kind of nut meats, and coloring pink, chocolate and green.

CHOCOLATE STRINGS.

First melt 1 pound sweet chocolate; then stir in XXXX sugar until stiff; now place in kettle

5 pounds sugar, ¼ teaspoonful cream of tartar.

Cook to 330°; pour on slab; color any color desired. When cool pull on hook, then use as wrapper to first batch and pull out like buttercups, only about half the size of lead pencil. Cut with caramel cutter.

APRICOT BON BONS.

Run 5 pounds apricot through a fine sieve, add 5 pounds granulated sugar and 1 pound glucose; cook to a jelly (try in cold water to find out when it has jellied); then add a few drops of bitter almond and run in starch; let stand until next day, then dip in fondant or chocolate; or, you can crystalize them.

DEGREES OF COOKING.

The trade uses different terms for the degrees of cooking. I give the following:

On the Syrup Gauge.

Light crystal 33½° Heavy crystal 34½°

On the Thermometer.

Crystal syrup 220° Soft ball 238° Medium ball 240° Stiff ball 244° Hard ball 250° Light crack 264° Medium crack 272° Hard crack 290° Extra hard crack 330° Caramel 360°

COCOANUT TEA BISCUITS.

Place in kettle

4 pounds sugar, 4 pounds glucose, Enough water to dissolve.

Now add 10 fresh grated cocoanuts; stir constantly until cooked to medium ball, or 240°; pour on slab; spread out and roll with rolling-pin; cut out with biscuit cutter, place in hot oven on double baking tins until top is brown.

LOZENGES.

Lozenges can be made in the following flavors by simply changing color and flavor:

Peppermint, Wintergreen, Musk, Clove, Cinnamon, Sassafras.

First place 6 ounces of well cleaned gum tragacanth in a porcelain bowl, with 4 pints of water and 1½ ounces of gelatin. Let this soak half a day; add 2 pounds glucose; mix thoroughly, then force it through a fine cloth onto your marble; add XXXX sugar well sifted and work into a good stiff dough, then roll out with rolling-pin and cut out with regular lozenge cutter; then sprinkle a little starch on them, afterwards blowing it off with bellows.

CREAM PECAN BAR.

Place in kettle

5 pounds granulated sugar, 1 pounds glucose, 1 pint water, 1 ounce Jap gelatin, soaked for 4 hours in cold water.

Cook to 236°; set off of the fire and stir in 4 pounds of dipping cream, then add 2 pounds of pecan halves; pour on your cream slab between iron bars and when cold cut in 5 and 10 cents bars.

CREAM WALNUT BAR.

Proceed as with Cream Pecan Bar, only, use Black Walnuts instead of Pecans.

RAINBOW BAR.

Proceed as with Pecan Bar, only after you add the dipping cream divide your batch into 3 parts, color one a pink, the other chocolate by using a little bitter chocolate; let the other remain white, flavor as follows: White, vanilla; pink strawberry or raspberry, the chocolate a small amount of vanilla; now pour the pink on your slab then the white on top of the pink; the chocolate on top of that, let it get cold and then cut in bars.

PECAN KISSES.

Take 5 pounds of fondant; place in kettle over steam bath, melt, then take off of fire and stir in 1½ pounds shelled pecans, now drop them on wax paper, same as cocoanut kisses.

ENGLISH WALNUT KISSES.

Same as above, only, use English walnuts instead of pecans.

HOW TO SELL CREAM NUT KISSES.

Place a large bowl of the Kisses in the center of your window, if you haven’t a bowl cut an old barrel in half; fill ¾ full of paper; now cover with cloth or crepe paper and put your nut kisses in this. Now use a lot of half-pound candy boxes to complete your display, filling a few of them and leaving them open. Put the following sign on them:

“Pecan Nut Kisses—A Pure Confection, Home Made. 15 cents box.”

These goods can be made with pecans, peanuts, English walnuts, black walnuts, almonds or filberts. When making filbert break the nut up.

PUFFED RICE CAKES.

Place in your kettle

4 pounds sugar, ¼ pint N. O. molasses, 1 pint cream, 1 pint milk, 1 pound glucose, ½ pound butter.

Cook to 280; now stir in a few drops of oil of lemon and all the puffed rice you can, pour on greased slab and flatten out and cut in 5-cent cakes.

STRAWBERRY FRUIT CARAMELS.

Place in your kettle

4 pounds granulated sugar, 2 pounds glucose, 4 ounces nucoa butter, ½ gallon rich cream, 2 quarts canned strawberries.

Stir and cook over a slow fire to a soft ball, or 238°; then add 1 quart cream, then cook to a firm ball, or 242°; now add another quart of cream and stir until you get cooked to a good, hard ball; pour on the slab between iron bars. When cold mark and cut.

The strawberries not to be put in until the second quart of cream is added.

PINE APPLE CARAMELS.

Proceed the same as Strawberry Caramels, only use the same amount of grated pineapple instead of strawberry.

ABOUT FRUIT CARAMELS.

This is an exceptional fine eating confection and should not retail for less than 50 cents per pound. They can be made in the following flavors: Strawberry, pineapple, orange, peach, raspberry, plum and apricot.

FIG CARAMELS.

Proceed as with Vanilla Caramels, only when you add the first quart of cream, add to your batch 2 pounds of figs that have been steamed and cut into small pieces; then continue as with Vanilla Caramels.

MILK TAFFY CHEWS.

Place in your kettle

4 pounds granulated sugar, 1 pint water, 2 pounds glucose, 1 quart cream.

Cook to 244°; pour out on greased slab; let get partly cold then pull on hook, flavor with vanilla, then pull in long, round roll in front of your table furnace; cut in small pieces with your shears and wrap in wax paper.

WASHINGTON TAFFY.

Place in your kettle

2 pounds granulated sugar, 2 pounds glucose, 2 quarts N. O. molasses, 2 quarts sweet cream, ½ pound butter.

Cook to a soft crack, or 264°; after you have taken off of the fire flavor with either lemon or vanilla. Pour out thin on your slab. When cool mark and wrap same as butter-scotch.

EGG PUFFS.

Whip one dozen egg whites stiff, cook 4 pounds of sugar to 264°; and stir slowly in eggs, then add 2 pounds of chopped nuts and finish same as the cocoanut kisses.

MAPLE WALNUT BAR.

Place in your kettle

8 pounds of granulated sugar, 1 pound maple sugar, ½ gallon sweet cream, 3 pounds glucose.

Cook to 238°. Set off the fire and stir constantly until it begins to thicken, then add 3 pounds of chopped English walnuts. Place in a wafer paper lined box and let stand 12 hours. Then cut in bars ready for the counter.

MARBLE CREAM BAR.

Place in your kettle

3 pounds granulated sugar, 1 pound glucose, 1 quart sweet cream.

Cook to 238°. Set off of the fire and stir constantly until thickened. Divide your batch and color with bitter chocolate; now pour in a wafer paper lined box a little of each, first the chocolate then the white so as to cause it to mix. Let it stand over night, then cut in bars. This makes a very pretty bar and looks like marble.

PEANUT BUTTER CHOCOLATES.

This is an exceptionally fine eating chocolate and a good seller.

Take 1 pound of peanut butter, which can be obtained in any of the supply houses, mix with 3 pounds of fondant, either cast in starch or ball by hand. Flavor with just a little vanilla to take away the rank taste of the peanut. Coat with sweet chocolate. This is also a good center for a bon bon.

FRUIT CENTERS FOR BON BONS.

(Cooked.)

Place 1 can of grated pineapple in your kettle (be sure the kettle is perfectly clean), cook until all the juice is cooked out of it; then pour on some XXXX sugar on your slab, when cold add more sugar and work up, then ball by hand to suit. These centers can be made from strawberries, cherries, raspberries, plums, and apricots.

APRICOT JELLY CORDIALS.

Cook 5 pounds granulated sugar to 305°; stir in carefully, 1½ pound of strained apricot pulp, now run them in your starch prints, let them stand over night, then they are ready for dipping, either in chocolate or cream.

CENTERS FOR MILK CHOCOLATES.

Place in your kettle

20 pounds of granulated sugar, 3 pounds glucose, 2 quarts of cream.

Cook to 236°. Pour on your slab same as fondant. Before you begin to work it up add the whites of 6 eggs well beaten, then work same as the fondant. Then it is ready for casting in starch. Dip in milk chocolate coating. This can be made in any flavor by adding the fruits or nuts when you cast.

BUTTER CUP CHEWS.

Place in your kettle

4 pounds granulated sugar, 3 pounds glucose, 1 pound butter, 1 quart of sweet cream.

Cook to 264°. Set off of the fire and add 2 ounces of nucoa butter and 3 sheets of gelatin that has been dissolved in a little warm water. Pour on the slab, when cool pull on a hook. Color and flavor as desired. Pull them out in front of your table furnace and cut on your butter cup cutter.

DIPPED GRAPES.

For parties or receptions. These are fine for immediate use but will not keep over 24 hours.

Take some solid Malaga grapes, cut them close to the stem (be sure not to break the skin of the grape), dip them in fondant, flavor and color to suit.

DIPPED ORANGE SLICES.

Take some solid Tangerine oranges, break them up in sections, be careful not to break the skin, dip in plain dipping fondant so the orange color will show through. This is a very handsome confection, but like the grapes, will not keep but a short time.

HINTS ON BUYING SUPPLIES.

My experience has demonstrated that in nine cases out of ten it pays to buy the best of material for your candy factory, your soda fountain or your ice cream.

In soliciting the advertisements of supply houses for this book, I have only asked those whom I know and whose goods I have used. You will find any material you get from them to be of the best quality.

LONDON CONFECTIONERY.

Comment on This Book.

Rigby’s Reliable Candy Teacher.—There is a considerable call amongst workers in this country for reliable recipe books in connection with the confectionery trade. There is such a constant change taking place in the methods of manufacture, and so rapid is the introduction of new lines and variations of old lines, that it is a difficulty with a number of workers to keep up with them. A number of these improvements and novelties come from America, and whatever may be the opinions of manufacturers on the opposition which they may meet in business from American manufacturers, there are no two opinions upon the alacrity with which the Yankee notions are seized and adapted to the business in this country. A number will therefore welcome the appearance of a practical and reliable guide on confectionery, which has been published by Mr. W. O. Rigby, and which is known as “Rigby’s Reliable Candy Teacher,” and contains over 500 recipes for the manufacture of popular confections and summer drinks. There is one thing always to be admired about the American works in connection with trade recipes; they do not elaborate for the mere purpose of extending the book, the directions are given in a plain and straightforward fashion, and this work is no exception to the rule. Whilst Mr. Rigby characterises his book as a “humble little work,” he at the same time takes pains to state that it contains twenty years’ experience in the leading cities of the United States, an experience which he is prepared to place at the disposal of the readers. He lays claim to having published in it the largest number of creditable recipes for making candy ever presented in a single work. The first portion of the work is taken up with a few general hints in regard to the business. Then chocolates, moulds, fondants, caramels, opera creams, taffy, cocoanut goods, French nougat, and all kinds of novelties are treated. The book is well printed in large type, with paper covers.

Soda Formulas

[Illustration]

THE SODA FOUNTAIN.

Your soda fountain, and everything attached to the fountain, should be above suspicion as to cleanliness. Your counter top, glasses, crushed fruit jars, spoons, etc., should be perfectly clean.

Add a small amount of common soda or some of the well-known washing powders to a bucket of water and keep under your counter to wash your ice cream soda glasses in, afterwards rinsing them.

Don’t hire a cheap boy to run your fountain; a boy may be cheaper than a man, but people have confidence in a man that a boy cannot inspire.

Use all the ice possible; it don’t pay to skimp on ice.

Every morning wash all your glasses and all of the fountain fixtures with good soapsuds.

Always serve cream with all the syrups that you can; never ask a customer if he wants cream; give it to him whether he asks for it or not. Of course, use some judgment; don’t serve cream with lemon ginger ale, and such syrups.

Always keep a gallon or half-gallon bottle of each kind of syrup in your reserve stock. This should be labeled and kept in your cellar or some cool place.

Fruit juices cost more than extracts, but it pays to use them in your soda water. Use a fruit juice such as you will find advertised in the rear of this book and your customers will come again.

If a customer breaks a glass don’t accept pay for it; look pleasant; it was an accident.

Have stools in front of your fountain counter; but you must be careful lest you have loafers.

It is a good idea to have two or three tables, or as many more as is necessary, to accommodate your trade, and chairs for them, to serve ice cream soda. This is popular with ladies.

Always serve a small glass of ice water with your ice cream soda.

If it is possible, make your own ice cream; then you avoid getting good ice cream one day and poor the next. If you want something very fine for fountain trade, use our formula No. 1.

Don’t sell ice cream soda for five cents just because your competitor does; give them something good and charge them ten cents; you will find your customers will be willing to pay that if you give them good soda. Always keep a good line of crushed fruits; do not use preserves. Get your crushed fruits from some good reliable house that makes this a business. See advertisement in rear of book.

Have your fountain clerk dressed in white coat and apron; never allow him to wear soiled linen.

Do not cover your fountain top to prevent it from getting dirty; it takes but little time to wash it, and it is too fine a fixture to hide by covering it up.

Have your silver polished frequently; it gives your fountain the appearance of cleanliness.

Egg drinks can be made very popular and profitable by exercising care in their mixture.

Be liberal in your soda advertising, as it is the best paying part of your store during summer seasons, if properly attended to.

The following recipes are figured on the basis of one gallon:

VANILLA SYRUP.

1 gallon simple syrup, 2 ounces vanilla extract, ¼ ounce soda foam, Caramel color.

LEMON SYRUP.

1 gallon simple syrup, 2 ounces citric acid solution, ¼ ounce soda foam, 2 ounces lemon extract.

ORANGE SYRUP.

1 gallon simple syrup, 1 ounce citric acid solution. 2 ounces orange extract.

COFFEE SYRUP.

1 gallon simple syrup, 3 ounces coffee extract, ¼ ounce soda foam, Caramel color to suit your own idea.

RASPBERRY SYRUP.

28 ounces raspberry stock, 1 ounce citric acid solution.

Add simple syrup to fill gallon.

ORANGE SYRUP.

28 ounces orange stock, 1 ounce citric acid solution.

Add simple syrup to fill gallon.

BLOOD ORANGE SYRUP.

7 ounces raspberry stock, 1½ ounces orange extract, 1 ounce citric acid solution.

Fill balance of gallon with simple syrup.

WILD CHERRY SYRUP.

1 gallon simple syrup 1 ounce citric acid solution, 2 ounces wild cherry extract, Carmine color.

SHERBET SYRUP.

1 quart raspberry syrup, 1 quart pineapple syrup, 1 ounce orange extract, 1 ounce citric acid solution.

Fill balance of gallon with simple syrup.

SARSAPARILLA SYRUP.

1 gallon simple syrup, 2 ounces sarsaparilla extract, ¼ ounce citric acid solution, Caramel color.

GINGER ALE SYRUP.

1 gallon simple syrup, 1 ounce citric acid solution, 1 ounce ginger ale extract, Caramel color.

PINEAPPLE SYRUP.

24 ounces of pineapple stock, ¼ ounce soda foam, ½ ounce citric acid solution.

Fill gallon with simple syrup.

STRAWBERRY SYRUP.

24 ounces strawberry stock, ¼ ounce soda foam, ½ ounce citric acid solution, Carmine color.

Add simple syrup to fill gallon.

GRAPE SYRUP.

28 ounces grape stock, 1 ounce citric acid solution.

Fill up gallon with simple syrup.

BLACKBERRY SYRUP.

24 ounces blackberry stock, 1 ounce citric acid solution, ¼ ounce soda foam, Carmine color.

Add syrup to fill gallon.

CHOCOLATE SYRUP.

Boil 1 quart simple syrup; when this first comes to a boil add 8 ounces of powdered cocoa; keep stirring for ten minutes over a slow fire, then take it from the fire add 3 quarts of simple syrup and ½ ounce of vanilla extract. In making chocolate syrup be careful to get good cocoa. It may cost you a little more, but it gives you better results. In the rear of this book you will find cocoas advertised that I have used and I know all of them are thoroughly reliable, and you cannot make a mistake in using them.

MEAD SYRUP.

3 ounces extract of mead, 1 ounce soda foam, Caramel color.

Fill balance of gallon with simple syrup.

CHAMPAGNE FIZZ.

2 quarts simple syrup, 6 ounces whisky or brandy, 1½ ounces vanilla extract, 1 pint condensed milk.

Use 1 ounce of this to a glass.

BANANA SYRUP.

2 ounces banana extract, ¼ ounce soda foam, ½ ounce citric acid solution.

Fill balance of gallon with simple syrup.

PORTERIA SYRUP.

1 pint port wine, 1 ounce citric acid solution, Caramel color.

Add simple syrup to fill gallon.

AMBROSIA SYRUP.

4 pints raspberry syrup, 4 pints vanilla syrup, ¼ ounce soda foam.

MINT SYRUP.

½ ounce essence peppermint, ¼ ounce soda foam, Color green.

Fill balance of gallon with simple syrup.

WINTERGREEN SYRUP.

½ ounce of essence of wintergreen, ¼ ounce soda foam, Color delicate pink, 1 gallon simple syrup.

PEAR SYRUP.

2 ounces pear extract, ¼ ounce soda foam, ½ ounce citric acid solution, Color yellow, 1 gallon simple syrup.

APRICOT SYRUP.

2 ounces apricot extract, ¼ ounce soda foam, ½ ounce citric acid solution, Color orange, 1 gallon simple syrup.

CLARET SYRUP.

1 pints claret wine, 1 ounce citric acid solution, 3½ quarts simple syrup.

DON’T CARE SYRUP.

8 ounces brandy, 3 quarts simple syrup, ¼ ounce soda foam, ¼ ounce citric acid solution.

ORGEAT SYRUP.

¼ ounce essence almond, ½ ounce soda foam, 1 gallon simple syrup.

EGGNOG.

1 ounce Don’t Care syrup, 1 egg, A little powdered sugar, Cracked ice, A dash of ginger extract.

Fill glass with milk; shake; sprinkle ground mace on top.

EGG CHOCOLATE.

2 ounces chocolate syrup, 1 ounce cream, 1 egg, Cracked ice.

Shake in shaker, then fill glass with fine soda stream; sprinkle ground mace on top.

EGG PHOSPHATE.

2 ounces lemon syrup. Several dashes of phosphate, ½ ounce cherry syrup, 1 egg, Cracked ice.

Shake in shaker; fill with fine soda stream; strain into soda glass, and sprinkle ground nutmeg over top.

ORANGE CIDER.

Artificial.

2 gallons water, 1 gallon rock candy syrup, 2 ounces orange extract, 2 ounces citric acid solution.

Color, and add a few slices of orange.

This can be weakened by adding more water.

EGG FLIP.

1 ounce vanilla syrup, 2 ounces cream, 1 egg, Dash of sherry.

Shake in shaker with cracked ice; fill shaker with fine soda stream; strain into soda glass and sprinkle ground mace on top.

EGG NECTAR.

2 ounces egg nectar syrup. Cracked ice.

Shake in shaker; fill with fine soda stream; strain into soda glass; sprinkle with ground mace.

SHERRY FLIP.

1 ounce Don’t Care syrup, 1 ounce cream, Several dashes of sherry, 1 egg, Cracked ice.

Shake in shaker, then fill shaker with fine soda stream; strain into soda glass; sprinkle top with ground mace.

CHERRY PHOSPHATE.