The Candy Maker's Guide 1896

8/12/2019 The Candy Maker's Guide 1896

1/81

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PriDe Medal and *iploma aarded at Toronto 8ndustrial Ehibition

.H, for General Ecellence in )tyle and Finish of our goods"

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Manufacturers and dealers in Generators, )teel and Copper )oda ater Cylinders, )oda Founts,

Tumbler ashers, FreeDers, 8ce Breaking Machines, 8ce Cream (efrigerators, Milk )hakers, 8ce

)ha!es, %emon )=ueeDers, 8ce Cream Cans, Packing Tubs, Fla!oring Etracts, Golden and Crystal

Flake for making 8ce Cream, 8ce Cream Bricks and Forms, and e!ery article necessary for )oda

ater and 8ce Cream business"

8n presenting this selection of choice recipes for Candy Makers e ha!e endea!ored to a!oid

e!erything that is not practical and easy to understand" The recipes gi!en are from the most

eperienced and notable candy makers of merica and Europe, and are such, that, if folloed out

ith care and attention ill be sure to lead to success" Practice is only to be had by eperiment,

and little failures are o!ercome by constant perse!erance"

fter the rudiments ha!e been thoroughly mastered, the reader has ample scope to distinguish

himself in the Candy orld, and ill do so ith patience and perse!erance" e trust our patronsill look upon this ork, not as a literary effort, but as instruction from a practical orkman to a

ould$be orkman"


2/81

F%ETC7E( M;F'G" Co",

HH- J HH #onge )t", Toronto,

Publishers"

Manufacturers of Candy Makers Tools and Machines, and e!ery article re=uired in Confectionery

and Candy Making"

)< F+( +:( CT%+G:E"

):G( B+8%8;G"

This branch of the trade or business of a confectioner is perhaps the most important" ll

manufacturers are more or less interested in it, and certainly no retail shop could be considered

orthodo hich did not display a tempting !ariety of this class" )o inclusi!e is the term Nboiled

goodsN that it embraces drops, rocks, candies, taffies, creams, caramels, and a number of

different sorts of hand$made, machine$made, and moulded goods" 8t is the most ancient method

of hich e ha!e any knoledge, and perhaps the most popular process of modern timesO the

e!idence of our e!eryday eperience con!inces us that @notithstanding the boom hich heraldsfrom time to time a ne seet, cooked in a different manner, composed of ingredients hitherto

unused in businessA, it is the eception hen such goods hold the front rank for more than a fe

months, hoe!er pretty, tasty, or tempting they may be, the public palate seems to fall back on

those made in the old lines hich, though capable of impro!ement, seem not to be superceded"

+f the entire make of confectionery in Canada, at least to$thirds of it may be ritten don

under the name of boiled sugar" They are undoubtedly the chief features ith both

manufacturers and retailers, embracing, as they do, endless facilities for fertile brains and deft

fingers for in!enting no!elties in design, manipulation, combination, and finish" ;otithstanding

the already great !ariety, there is alays daily something ne in this department brought into

market" Many of the most successful houses oe their popularity more to their heads than their

hands, hence the importance of studying this branch in all its ramifications" The endless

assortment re=uiring different methods for preparing and manipulating make it necessary to sub$

di!ide this branch into sections, order and arrangement being so necessary to be thoroughly

understood" Mhen e consider the fe ineEpensi!e tools re=uired to make so many kinds of

saleable goods, it is not to be ondered at so many retailers ha!e a fancy to make their on

toffees and such like, there is no reason hy a man or oman, ith ordinary patience, a illing

and energetic disposition, fa!ored ith a fair amount of intelligence, should not be able to

become ith the aid of T78) B++< and a fe dollars for tools, fairly good sugar boilers, ith a

fe months practice"

There are reasons hy a retail confectioner should study sugar boiling" 8t gi!es character to the

business, a fascinating odour to the premises, and a general at$homeness to the surroundings" ;o

goods look more attracti!e and tempting to the seet eating public than fresh made goods of

this kind" bright indo can be only so kept by makers" Grainy or sticky drops may be reboiledO

scraps and hat ould otherise be almost aste @at least unsightlyA may be redressed in

another shape, and become, not only saleable, but profitable" There are many ad!antages hich

a maker possesses o!er one ho buys all" For instance, clear boiled goods should be kept air

tight, and are therefore deli!ered to the retailers in bottles, jars, or tins, on hich charge is made,

these ha!e to be repacked and returned" Breakages are an important item, so is freightIthe cost

of the latter is sa!ed and the former reduced to a minimum"

hate!er means are adopted to benefit the retailer and ad!ertise the business by brighter

indos, cleaner shops, less faded goods, and healthier financial conditions must contribute tothe general prosperity of the trade, from the bottom step to the top rung of the ladder"

8t should be the aim of all amateurs to study =uality rather than price" Goods ell made, carefully


3/81


4/81

;o" IH in" high, . in"

diameter" Price, S"K-"

;o" I1- in" high, 1 in"

diameter" Price, S"--"

7eight L in", H holes,

from . to in" diameter"

Made entirely of cast iron"

Price, SL" eight K lbs"

Fig" "

C(ME% C:TTE()I )tyles"

Each ith )teel )haft and )cre 7andles and to sets Blocks"

;o" Iith 1 )teel Cutters, price SL"K-

e make this Cutter ith longer rod and any number of etra cutters at K-c" each cutter"

;o" Iith 1 Tinned Cutters, price S"--

ith longer rods and any number of etra cutters at 1-c" each cutter"

Fig" L" Price Lc"

8mpro!ed )lide Candy 7ook"

Fig" 1"Copper Candy Boiling Pan"

K U L SH"K-, L U SK"K-,

U SL"--, U . S"--,

. U - S, - U -V S."


5/81

Fig" L"

)TEM 9C


6/81

nice drops as the large ones, and ill turn out in the course of a day or 1 ct", by constant use,

so that for retail purposes this =uantity ould generally be sufficient"

Fig" V"

Candy Machine and (ollers for Boiled )ugar"

For Fruit *rops, cid or Cough *rops 8mperials, Etc"

These Machines are made to fit a )tandard Gauge, and ill admit of any number of (ollers being

fitted to one frame" Thus parties ha!ing our frames can at any time order additional rollers hich

ill ork satisfactorily"

The (ollers are in" diameter, 1X in" long" lmost e!ery concei!able pattern can be cut on them"

C;*# (+%% F(ME), S L -- each"

P%8; *(+P (+%%), H -- per pair"

F;C# *(+P (+%%), from L -- N

7a!ing so far got our orkshop arranged the net thing is to keep it in order" )ugar boiling is dirty

sticky business, especially on et days, unless e!ery part is kept scrupulously clean and dry, slabs

and tables should be ashed, no trace of sifting, scraps, or boiled goods, should be left eposed

to the atmosphere during the night, the floor ell sept, and a little clean sadust put don

e!ery night"

The comfort and ease in orking in a clean place far more than offsets the trouble and time ittakes to put it in order, besides the goods are much drier, brighter and easier to bottle or pack"

;othing is more unpleasant than to ork ith sticky slabs, slimy machines or dirty scales" The

boil adheres to the slabs, sticks to the rollers, spoiling the shapes, and become cloudy and spotty

in eighing" e are not riting ithout knoledge" ny one ho has orked or !isited small

orkshops can endorse the !alue of these remarks, and call to mind this imaginary picture"

7oe!er, there are eceptions, still the hint ill be useful in a good many cases"


7/81

Fig" K"

)teel Candy )hears"

English Candy )hears, S"K-"

Fig" - a" Price, S"K

Copper Cased Candy Thermometer"

MET7+* +F ):G( B+8%8;G"

8f the learner ill study the folloing instructions, the author guarantees to place him in a

position to boil sugar as correctly as the most eperienced orkman" To accomplish this, the

reader should pro!ide himself ith the sugar boiler's tools named on the preceding page" hile

the sugar is undergoing the process of boiling, it is almost impossible for a learner to determine

the eact degree hich the sugar has attained ithout a thermometer, and e!en the journeyman

finds it so useful that you ill find !ery fe indeed ho boil sugar ithout itO in fact many of the

larger shops ill not allo a sugar boiler to ork ithout one" For almost any purpose the

folloing degrees ill be found all that is necessary" For instance put into the pan in hich youintend to boil, lbs" granulated sugar together ith one =uart of ater, placing it on the fire and

allo it to boil" Put a co!er o!er the pan and allo it to boil for ten minutesO then take off the

co!er and put the thermometer in the pan, immersing the bottom part of it in the boiling sugar,

and let it remain there until the sugar is boiled to the degree you re=uire" The folloing fi!e

degrees are those used by confectioners for different purposes&

8(+; BE%% )7PE* M+(T("

English Make, Etra 7ea!y, Tinned inside"

Pint S --

V N K-

Wuart --


8/81

Fig" "

N 1 --

st" The smooth, !iD",IK to - by the thermometer" hen the mercury registers thesefigures the sugars may then be used for crystaliDing creams, gum goods and li=ueurs"

nd" The Thread, !iD", 1- and 1K is the degree hich is used for making li=ueurs"

1rd" The Feather, !iD", H- to HK" +nly a fe minutes elapse beteen these degrees, and the

sugar must be atched closely during the boiling at this point" This degree may be used for

making fondants, rich creams, cream for chocolates and fruit candying"

Hth" The Ball, !iD", K- to KK" The sugar at this point is used for making cocoanut and other

candies, cocoanut ice, and almost e!ery description of grain sugar generally"

Kth" The Crack, !iD", 1- to 1K" This is the degree hich is used, ith little !ariation, for all kinds

of drops, taffies, and all clear goods, hether for the purpose of passing through machines or

manipulating ith the hands"These degrees can be tested by an eperienced hand ithout the aid of the thermometer, and

the learner may accustom himself by trying them in the folloing manner& Take the stem of a

clay pipe and dip it into the sugar as it boils, dra it out again and pass it through the forefinger

and thumbO hen it feels oily you ill find by looking at your thermometer that it has reached the

degree of smooth, K to - by the glass"

The net degree or thread, may be tried by your taking a little of the sugar off the pipe beteen

your finger and thumb and part them gentlyO if you see small threads hang beteen your finger

and thumb that degree has arri!ed"

For the degree of Ball, K- to KK, you must ha!e by your hand a small jug of cold aterO hen

you dra the pipe out of the sugar dip it in the ater, and hen taken out of the ater, if youcan ork it like a piece of putty, you ha!e got the degree of ball"

The degree of Crack must be tested the same ay, and the sugar must lea!e the pipe cleanO dip it

again into cold aterO hen off the pipe break off a piece ith your teethO if it snaps clean in your

teeth, pour your sugar on the slab at once"

;+TE"IThis last degree must be tried sharply, in gi!ing the process for trying it ithout the

thermometer" e caution all beginners to get a thermometer, as practice alone can instruct you

ithout" 8t is also necessary to state that thermometers differ a little, and should be tested"

*uring hot eather, it is necessary to bring the sugars up to the full degreeO during inter

months, the loer degrees marked ill anser the purpose"

C:TT8;G T7E G(8;, %+E(8;G +( G(E)8;G"

lmost all sugar, especially refined, hether loaf, crystaliDed or granulated, and most sugars


9/81

knon to the trade as pieces ill, if boiled beyond the degree of ball, or K- by the thermometer,

hen turned out of the pan becomes cloudy, then grainy, and ultimately a solid lump of hard

opa=ue sugar" To pre!ent this candying, as it is called se!eral agents are used, such as glucose,

cream of tartar pyroligneous acid, !inegar Jc", the action of hich ill cause the sugar to boil

clear, be pliable hile hot and transparent hen cold" 8t is therefore necessary to use some

loering agent for all boilings intended for clear goods, such as drops, taffies, rocks" Jc"

Fig" ."

Pyramid Forms"

;o" , V inch, rings

Price, .-c"

;o" , 1 inch, 1 rings

Price, S -"

Fig" "

C;*# )C(PE( ;* )P(E*E("

inches long LKc

L N N 1-c

Eperience has taught most of the old hands that to of these agents possess all the merits

necessary for the purpose, and are to be preferred to others for reasons it is unnecessary to

stateIthey are cream of tartar and glucose" great deal could be said in fa!or of either or bothO

cream of tartar is handier and cleaner to use as ell as more eact in its actionO goods boiled ith

it ill be a better color and, some assert, more crispO for acids and all best and eport goods it is

to be recommendedIuse a proportion of half an ounce to e!ery H lbs" of sugarIe say about,

as some strong sugars re=uire a little more, this is generally measured in a teaspoon, to

spoonfuls to e!ery H lbs" of sugar"

Glucose, being cheaper than sugar, is !aluable to the confectioner, not only for its loering=ualities, but also as a bulk producer, reducing the cost of the product" +n this account there is a

tendency to o!erdo it by using too much, the result causing goods to become sticky and turn soft

immediately they are eposed to the atmosphere, not only so, but e ha!e seen drops running

to a solid lump in bottles through being o!erdosed" 8f glucose is used in proper proportions, it

makes an ecellent loering agent, and ill anser the purpose first rate for ordinary drops and

the like" :se three lbs" of glucose to e!ery H lbs" of sugarO keep a panful on the furnace top, so

that it ill alays be hot and may be easily measured by means of a saucepan or ladle holding

the eact =uantityO add the glucose hen sugar begins to boil"

F%+() ;* C+%+()"

These form almost as important a part of the trade as the sugar itself, and it should be the chief

object of e!ery orkman to try and ecel in these to important featuresO if you do not use good


10/81

fla!ors, it is a moral certainty you cannot produce good candies" Fla!ors for boiled sugars should

be specially prepared, those bought at an ordinary chemist shop may do !ery ell for fla!oring

custards and pastry, but are of no use for boiled sugars, in fact better use no essence at all, as

they are so eak that, to gi!e the drops Jc", e!en a slight taste the =uantity re=uired reduces the

degree to hich the sugar has been boiled so much that it orks like putty, and sticks to the

machine hile being pressed throughO the drops hen finished look dull, dragged and stick

together hen bottledO tons of drops are eekly spoiled by small makers using such fla!ors,hile a little trouble and less epense ould put them out of their misery, besides gi!ing to the

goods that clear bright dry appearance to be found in the drops of a respectable house"

8t must be remembered that the fla!or is the !ery life of the candy" Color may please the eye, but

ecellence in that alone is not all that is re=uired" buyer may be attracted by the eye, but he

does not eat ith it" ;either old or young ould knoingly eat only colored sugar" seet taste

may be satisfied ith sugar alone"

8t is the !ariety of pleasant fla!ors that is desired and it is the business of the confectioner to

supply it" Fla!ors for sugar boiling should be as concentrated as it is possible for it to be" )e!eral

large houses ho ha!e confined their attention to the ants and re=uirements of the

confectionery and mineral ater trades ha!e succeeded in producing fruit essences of =uality,hich is a pleasure to ork ith" Being !ery poerful, little is re=uired to gi!e the boil rich fla!or,

conse=uently it passes through the machine easily, forming a perfect drop on hich the clear

imprint of the engra!ing characteristic of the machine used" Essential oils used by confectioners

are those ha!ing an agreeable aromatic fla!or, and should be used in their original strength,

ithout being adulterated or reduced" 8t is absolutely necessary that they should be pure and

fresh, more particularly the oils of lemon and orange, as hen not fresh and pure they partake of

the fla!or of turpentine, and are particularly unpleasant to the taste"

)mall makers ould do ell to buy carefully from a good house not more than ould be used up

in to or three months, especially the to before mentioned" )ome oils on the contrary, impro!e

by keeping such as peppermint and la!ender" ll essences and oils are best kept ell corked in acool dark place"

These oils being poerful, popular and epensi!e, they are fre=uently adulterated" Cream of

tartar and tartaric acid on account of the price is often increased, the former ith different cheap

poders, the latter usually ith alum" Many people fail in the process through no fault of their

on, but simply through their being supplied ith inferior ingredients, it is therefore of

importance, that colors and fla!ors should be purchased at some respectable houseO get list of

oils' etracts and essences from Fletcher Mnf'g" Co" ho are large dealers in these goods"

The colors prepared, consisting of se!eral !ery nice shades of yello and red, also coffee bron,

jetoline black, damson blue, and apple greenO they are in paste, ready for use, being !egetable,

they are guaranteed strictly holesome, and may be used ith confidence"(8;


11/81

a little fresh fuel or ashes o!er the fire and replace the pan again" )hould it again catch, repeat

the operation nursing it up to the desired degree" Bad boiling sugar is !ery troublesome" good

plan is to make a rule of straining the batch just after it boils, through a !ery fine copper ire or

hair sie!e, this pre!ents foreign matter such as grit, sa dust or e!en nails, hich is often mied

ith the sugar getting into the goods"


12/81

different sugars ill carry more or less loering, but this can be easily tested by the orkman"

fe eperiments ill determine the eact =uantity for each boil" There is no ecuse for drops

sticking in bottles hen corked, this should not occur, if it does, the fault is in the makingO the

ater has a great deal to do ith causing the candies to be sticky" The riter has eperienced this

in se!eral country places, here the only supply of this indispensable ingredient as dran from

the artesian ells" To look at it, it as all that could be desiredIa beautiful, cold, clear and

holesome be!erage" +f its chemical constituents 8 do not pretend to gi!e an opinion, but thedrops and other clear boils for hich it as used got damp directly after they ere eposed, and

ould ha!e run to a syrup had they not been co!ered up" The goods keep all right in bottles, but

it is !ery annoying, not to speak of the injury and loss to a business, hen this is the position ith

regard to the ater supply" The only remedy e could suggest, and hich as !ery successful,

as podered bora" e used this in the proportion of a teaspoonful to e!ery H lbs" of sugar

adding it just as the sugar began to boil" Bora has been found useful ith any ater hen

making goods to be eposed in the indo or on the counters, such as taffies, rocks and clear

boiled sugars generally" here the supply of ater, as in most large tons is suitable, gi!en good

sugar, cream of tartar or glucose, in proper proportions, and careful boiling up to the standard,

the addition of bora is unnecessary and should only be resorted to under special circumstances"P%8; TFF#"

H lbs" hite )ugar"

=uarts ater"

V ounce Cream Tartar"

Process"IThis is an easy and capital recipe to begin ith" The process is practically the same as

for all other clear goods, but the ingredients being feer there is little chance of their getting

complicated" ith a thermometer it is hardly possible to make a mistake, besides it ill make the

instruction more intelligible& should he not possess this appliance, e must ask that the

instructions N7o to boil sugarN should be committed to memory, as it ould be tedious and a

great aste of time and space to keep eplaining ho to tell the different degrees through hich

the sugar passes before it comes to the point re=uired for the different goods gi!en in this book"

For this and other reasons 8 ill assume the learner to be orking ith one"

Put the sugar and ater in a clean pan, place it on the fire and stir it occasionally till meltedO

hen it comes to the boil add the cream of tartar and put a lid on the panO allo it to boil in this

ay for ten minutes, remo!e the lid and immerse the bottom part of the thermometer in the

boiling li=uid and allo it to remain in this position until it records 1- degrees, then =uickly take

out the thermometer, lift off the pan and pour contents into frames, tins, or on a pouring slab,

hich ha!e been pre!iously oiled" 8f on a pouring slab, mark the boil into bars or s=uares, hile

arm, ith a knife or taffy cutter& hen =uite cold it is ready for sale"

%EM+; TFF#"

H lbs" hite )ugar"

V ounce Cream Tartar"

)affron Coloring"

=uarts ater"

%emon Fla!oring"

Process"IProceed as directed for plain taffy" hen the sugar reaches 1-K degrees, add a fe

drops of saffron colorO hen it reaches 1- degrees, add a fe drops of oil of lemon and pour outimmediately into frames or tinsO or if on pouring slab, mark out into bars or s=uares before it gets

cold" The pouring slab should be le!el so that the sheet should be all the same thickness"


13/81

B:TTE( )C+TC7"

lbs" hite )ugar"

lb" Fresh Butter"

%emon Fla!oring"

Y oD" Cream of Tartar"

=uart ater"

Process"IMelt the sugar in the ater by an occasional stir hen the pan is on the fire, then add

the cream of tartar and boil up to 1--, lift the pan on to the side of the furnace and add butter in

small pieces broken off by the handO slip the pan on the fire again, adding the lemon fla!oringO let

it boil through so that all the butter is boiled in then pour into framesO hen partly cold mark

ith cutter into small s=uaresO hen cold di!ide the s=uaresO rap each in a$paperO sold

generally in one cent packages"

;"B"IThere is good butter scotch and better butter scotch, but no bad butter scotchO this =uality

may be impro!ed by the addition of a large proportion of butter& some makers ould put lbs"

or e!en 1 lbs" to this =uantity, but that ould be regulated by the class of trade and the siDes=uares" These frames are made to hold HH s=uaresO a boil this siDe ill make each s=uare

eigh about oD", but any eight of s=uare may be arranged by the adding or deducting from

the boil"

EE(T+; TFF#"

lbs" hite )ugar"

lbs" *ark )ugar"

lbs" Fresh Butter"

V oD" Cream of Tartar"

=uarts ater"

%emon Fla!oring"

Process"IMelt the sugar in the ater, add the cream of tartar and boil the hole to the degree

of 1--O lift the pan on the side of the fire put in the butter in small pieces, place the pan again on

the fire and let it boil throughO add the lemon and gi!e it time to mi in, then pour out contents

into frame, or on pouring plate to cut up into bars" E!erton taffy and butter scotch are similar,

ecept in colorO same remarks as to =uality ill apply in both casesO if the fire is !ery fierce, do not

put the pan don flat on it after adding butterO nurse it gently to pre!ent burningO little fresh

coke shaken o!er the fire ould assist"

()PBE((# TFF#"

H lbs" hite )ugar"


(aspberry Fla!or"

=uarts ater"

Brilliant (ose"

Process"IBring the sugar and ater to a boil, add the cream of tartar, put on the lid for ten

minutes, then unco!er and immerse the thermometerO continue to boil to 1--O tinge a bright red

ith li=uid, brilliant roseO add raspberry essenceO pour out on frame or pouring plate and mark

into bars or s=uares of con!enient siDeO hen cold the taffy is ready for packing and sale"

F8G TFF#"

- lbs Good #ello )ugar"


14/81

lbs" Glucose"

1 lbs Figs Chopped Fine"

1 pints ater"

Process"IBoil the sugar, ater and glucose to a eak crack, .KO lift the pan partly off the fire,

putting a piece of iron under it to pre!ent it burningO add the figs, gently letting the hole

thoroughly boil through and miO pour in oiled tins or on slab, and mark into s=uares" henadding the figs let them drop through the fingers, not in a heap"

%;:T TFF#"

K lbs" Bron )ugar"

K lbs" Crystal )ugar"

V lbs" Glucose"

1 lbs" alnuts"

=uarts ater"

%emon Fla!oring"

Process"I)hell the alnuts, peel off the skin chop !ery fine" Boil the glucose, sugar and ater as

before directed to the degree of eak crack, 1--" %ift the pan a little from the fireO add the

prepared nuts by letting them run through the finger gentlyO let the hole boil through, then add

a fe drops of the oil of lemonO hen thoroughly mied in, pour out the boil and mark into bars

before too cold" The fla!or is impro!ed by roasting the alnuts a little before putting in the boil"

PE;:T C;*#"

Boil to the crack, =uart best ;e +rleans Molasses, lb" glucose and =uart ater"

Prepare the meats by remo!ing the thin reddish skin in hich they are en!eloped and fill a tray to

about the depth of an inch" Pour o!er them the hot candy prepared as directed, stirring the

meats till each one is co!ered" little less candy should be used than ill suffice to entirely co!erthe meats, though each separate one should be co!ered, the object being to use just enough of

the candy to cause the meats to adhere firmly together, thus forming a large cake, hich hen

nearly cold may be di!ided into s=uares or bars ith a sharp knife"

lmonds and other nuts may be used in the same manner abo!e described"

B(CE%+; TFF#"

K lbs" Bron )ugar"

K lbs" Crystal )ugar"

1 lbs" Barcelona ;uts"

lbs" Glucose" =uarts ater"

%emon Fla!oring"

Prepare the nuts by chopping them fine, boil the sugar, glucose and ater to the degree 1--"

(emo!e the pan a little from the fire add the nuts carefullyO hen thoroughly boiled through and

amalgamated, add a fe drops of lemon and pour out contents into frame or on pouring plate

and mark into bars"

C+C+;:T TFF#"

L lbs" Granulated )ugar"

lbs" *esiccated Cocoanut :nseetened"H lbs" Bron )ugar"

lbs" Glucose"


15/81

1 pints ater"

%emon Fla!oring"

Process"IMelt the sugars in the ater, bring it to the boil, add the glucose and continue to boil

to the degree 1--O lift the pan a little ay from the fireO let the desiccated cocoanut run gently in

the boilO continue to boil until the lot is ell mied throughO add a fe drops of oil of lemon and

pour out in framesO use the lemon cautiously, too much spoils the fla!or"


16/81

Fig" H"

Cocoanut )licer and )hredder" 8MP(+E* )TEE% G(TE("

Pat" ug" 1-, "

;o" e claim to be the best 7and Made Machine in the Market" 8t is easily adjusted for cutting,

slicing or grating, the se!eral plates re=uiring but a moment to adjust to the shaft" 8t is the only

machine ha!ing an outside adjustment"

;o" Machine, )licer and )hredder S- --

Grater for same 1 --

C+C+;:T TFF# +( )T8C< 9"

L lbs" Granulated )ugar"

H lbs" Bron sugar"

1 pints ater"

lbs" Glucose"

H %arge Cocoanuts )liced"

Process"IBoil to crack 1- by the thermometer, the sugar, glucose and aterO ha!e the

cocoanut freshly peeled and sliced readyO raise the pan to or three inches from the fireO slide in

the nut, stirring gently ith spatula to keep them off the bottom till ell boiled through, then

pour out in tins or frames"

;"B"I)tir gently only the one ay or you may grain the boil"


17/81

Fig" 1"

Citron and +range Peel )licing Machine"

This is a useful Machine for )licing Peel in thin and

regular pieces for the tops of Maderia Cakes, etc"

8t is also made double$action i"e"Iith both

)licing and )hredding


18/81

Process"I)plit ith a sharp knife the almonds, lay them face donards on an oiled plate, co!er

the plate as closely as possibleO boil the glucose, sugar and ater to the crack 1-KO remo!e the

pan from the fire, and pour the contents carefully and e!enly o!er the almondsO the addition of a

little lemon or almond fla!oring ill impro!e it"

;"B"I)ee remarks re$ladle in pre!ious recipe"

%M+;* (+C


19/81

L lbs" hite )ugar"

lbs" pricot 9am or Pulp"

pints ater"

)affron Coloring"

Process"IMelt the sugar in the ater and boil to ball, K-, add the jam or pulp" )tir ell until

thoroughly mied in, remo!e the pan, rub part of the contents against the side of the pan ithspatula until cloudy and opa=ueO color ith saffron a bright yello, then stir the hole together

until uniform cloudyO pour out in frames or on slab co!ered ith oiled paper" pinch of tartaric

acid ould impro!e the fla!or, but often pre!ent candying, unless in the hands of an epert" 8n

any case the acid should be added in a fine poder after the hole has been thoroughly grained"

pallette knife is a !ery useful knife for rubbing the sugar against the sides of the pan"

B(+; C+C+;:T C;*#"

H lbs" Bron )ugar"

L large Cocoanuts )liced"

1 pints ater"

Process"IMelt the sugar in the ater, and boil to degree of ball, then add the sliced cocoanut,

stir them in remo!e the pan from the fire and rub the sugar against the side of the pan until it

becomes cloudy stir the hole together until the hole becomes cloudy and thickO turn out the

batch into tins or on slabsO mark ith a sharp knife into s=uares or bars" hen cold break it up at

marks" Prepare the cocoanuts by cutting them up into thin slices ith a spokesha!e or machine"

The bron skin is seldom skinned off for this dark candy"

78TE C+C+;:T C;*#"

H lbs" hite )ugar"

L %arge Cocoanuts Peeled and )liced"1 pints ater"

Process"IPeel off all the bron skin from the nuts ith a sharp knifeO ash them and cut into

thin slices" Melt the sugar in the ater and boil to ball K-, add the sliced nuts, keeping the boil

ell stirred" hen thoroughly mied, remo!e the pan from the fire and commence to grain ith

pallette knife or spatula until the hole mass turns an opa=ue hite" ;o turn out the batch into

frames, or on the slab, hich has been co!ered ith paperO mark into con!enient siDed bars,

break up hen set hard"

C7+C+%TE C+C+;:T C;*#"

- lbs" Bron )ugar"

lb" Pure Block Cocoa"

H Cocoanuts shredded"

1 pints ater"

Process"Ihen cracking the nuts, do so o!er a basin and sa!e all the milk& peel all bron skin off

and cut the nut into fine shreds ith machineO dissol!e the sugar in the pan ith the ater and

cocoanut milk, boil up to ball, remo!e the pan a little off the fire, then add the nut together ith

the pure block cocoa, stir the hole together, grain on side of pan as before directed" )tir the

hole ell up and turn out into frames or on pouring plates"

;"B"IThe pure cocoa should ha!e been pre!iously melted in a saucepan or chopped up in small

pieces" 8n the latter case there is less aste, and the heat of the sugar ould soon melt it"

F(:8T C;*#"


20/81

lbs" hite or Bron )ugar"

lb" Currants cleaned and dried"

V lb" )ultanas"

V lb" )eet lmonds"

pints ater"

)affron Coloring"

Process"IMi together the fruits, hich should ha!e been freed from grit and dustO boil the

sugar and ater to the degree of ball, K-O remo!e the pan from the fireO gently grain the boil by

rubbing a little of the syrup against the side of the pan until cloudy, then slide in the fruit and stir

the hole together, adding a little saffron to color a bright yello" )ee that the mass has changed

to an opa=ue, then turn the lot out into frames or on a pouring slab"

C;*8E), (8+:)"

Fruits green, dried or preser!ed, almonds and nuts of almost e!ery description, as ell as fla!ors

and colors of a pleasant taste and pretty hue may be used in making candies" The process is

eactly the same& the ingredients can be arranged to suit the fancy of the maker and the palateof his customers" The field to select !ariety from seems inehaustible, so that ne goods of this

class should be introduced ad" lib" ;o good purpose could be ser!ed by gi!ing a procession of

these simple instructions, hen ith little thought and judgment anyone could in!ent a ne

candy for themsel!es" 8t might be as ell to add that a little glucose or cream of tartar added ill

make the candies softer, and may be used, if preferred, in each formula in the proportion of

lbs" of glucose or a teaspoonful of cream tartar to e!ery - lbs" of sugar"

(+%%E( PTTE(;)"


21/81

;o" To lb"

Tom Thumb *rop ---

Currant *rop H-

1 cid *rop K--

H )our Ball K-

K )our Ball -

L Fish --

Fish K-

Fish -

. Fish L-

- Fish H-

)traberry --

(aspberry --


22/81

K )hell --

L Motto %ump --

Motto %ump -

Motto %ump -

)eal Cough --

affle -

11 Cigar 1K

1 7eart and 7and --

1 corn -.

H Batton --

K1 Cough -

KH Polka --

KK (ifle K-

K Tist %oaf --

B(%E# ):G( *(+P)"

H lbs" hite )ugar"

1 lbs" Glucose"

H pints ater"

Y oD" +il %emon"

)affron Coloring"

Process"IPut the sugar and ater in a pan, place it on the fire, gi!ing it an occasional stir until

the sugar is dissol!ed, then add the glucose, or Y oD" cream of tartarIeither ill do, but do not

use bothIplace the co!er on the pan and let it boil for ten minutes or so, @the co!er is put on tosteam the sides of the pan and keep it clean and free from granulationAO take off the co!er and

put in the thermometer, immersing the bottom part in the boiling li=uid" %et the hole boil until

it reaches the degree of crack, 1--O tinge ith saffron, then pour the contents on pouring plate,

hich has been pre!iously oiledO sprinkle a fe drops of oil of lemon o!er it, turn the edges as it

begins to cool& then turn it o!er, knead it up as soon as you can handle it& if it is on a cool slab you

must be pretty smart or it ill get too hard" s soon as it gets stiff enough cut off small

con!enient pieces and pass through the barley sugar machineO hen cool break up, gi!e them a

good shake in a rough sie!e to free them from any machine scrapsO the drops are then ready for

bottling" Podered sugar is not usually mied ith these drops"

PE( *(+P)"

H lbs" hite )ugar"


23/81

1 lbs Glucose"

Y oD" Essence of Pear"

oD" Tartaric cid"

=uarts ater"

Paste, (ed Color"

Process"I*issol!e the sugar in the ater, add the glucose, and bring the hole to the degree ofcrack, pour the contents on the slab, rub in a little red paste color in one corner of the boil to

color light pink, turn up the edges, add the podered acid in a little heap, pour o!er the acid the

pear essence and thoroughly mi through the entire mass by kneading& hen the batch is stiff

enough cut off in small pieces and pass through the pear drop rollersO hen cold sift and mi

some icing sugar amongst them, and bottle"

()PBE((# *(+P)"

H lbs" hite )ugar"

=uarts ater"

1 lbs" Glucose"V oD" Essence of (aspberry"

oD" Tartaric"

Coloring, Brilliant (ose"

Process"IMelt the sugar in the ater, add the glucose and boil the hole up to crackO pour out

the boil on a cold slab, rub in a little of the cherry paste to color, turn up the edges, put in the

podered acid in a little heap, pour o!er the acid the raspberry fla!oring and knead up the batch

till thoroughly mied and fit for the machine" Cut off in pieces and pass through the raspberry

rollersO sift, dust and bottle hen cold"

%M+;* TB%ET)"

H lbs" Bron )ugar"

1 lbs Glucose"

%emon Fla!oring"

lbs" lmonds, Chopped"

H pints ater"

Process"IBoil the sugar, glucose and ater, as directed, to the degree of crackO pour the boil on

oiled plate, sprinkle the almond o!er it ith a fe drops of oil of lemon, knead the hole

together till stiff, cut off small pieces and pass through tablet rollers"

P8;E PP%E *(+P)"

H lbs" hite )ugar"

1 lbs" Glucose"

H pints ater"

oD" Tartaric cid"

)affron Coloring"

Y oD" Essence Pine pple"

Process"IBoil the sugar, glucose and ater, as before directed, to the degree of crack 1-O add

to the boil saffron paste after it has been poured on the slab& hen on the slab put in the acid

and essence of pineappleO knead the hole togetherO hen stiff enough, cut off in pieces and

pass through the pineapple roll"

C+C+;:T TB%ET)"


24/81

H lbs" hite )ugar"

1 lbs" Glucose"

lb" *esiccated Cocoanut"

H pints ater"

Process"IBoil the sugar, ater and glucose to the degree of crackO pour on slab and sprinkle the

desiccated cocoanut o!er the boil, fla!or ith lemon, mi up and pass through tablet rollers"C8* *(+P) ;* TB%ET)"

H lbs" Best hite )ugar"

Z oD" Cream of Tartar"

%emon Fla!oring"

H pints ater"

H oD" Tartaric cid"

Process"IPut the sugar and ater in clean bright pan and bring to the boil, add cream of tartar,

place the lid on the pan and boil for ten minutes& remo!e the co!er and put in thermometer,boiling on a sharp fire to the degree of crack& pour out at once on clean, greased slab& hen cool

enough, turn up at the edges and fold the boil o!er, then add the acid hich has been finely

podered, together ith a fe drops of lemonO knead up the hole until stiff and pass through

drop or tablet rollersO break up hen cold, and dust ith podered sugar, eigh and bottle"

;"B"Ie mean the term Nhite sugarN to include loaf, dutch crush, granulated or crystalO any of

these of good =uality ill anser the purpose"

B(+; C+:G7 *(+P)"

H lbs" Bron )ugar"

1 lbs" Glucose"

1 oD" cid Tartaric"V oD" +il niseed"

Y oD" +il Clo!es"

Y oD" +il Peppermint"

oD" 7erb 7orehound"

K pints ater"

Process"IFirst boil the herb horehound in the ater ten minutes, then strainO add the li=uor to

the sugar and the glucose, and boil as for other drops to crack 1-O pour on oiled slabO turn up

the edges and fold in the boil, then put the tartaric acid in a little heap on the boil, and pour o!er

it the aniseed, clo!e and peppermint, knead up the hole, thoroughly miing the fla!ors untilstiff enough to pass through machine cough drop rollers"

;"B"IThe bron sugar should be of good boiling =uality"

%8G7T C+:G7 *(+P)"

H lbs" hite )ugar"

1 lbs" Glucose"

1 oD" cid Tartaric"

V oD" Cough *rop Essence"

V oD" +il niseed"

H pints ater"

Process"IBoil the sugar, glucose and ater as before directed to the degree of crack, 1-O pour

on greased slabO first turn up boil, then add podered acid, cough drop essence and oil of


25/81

aniseedO mi thoroughly until ready for machine, and pass through cough drop rollersO break up,

sift, and dust ith podered sugar"

;"B"Ie ha!e almost said enough about plain machine dropsO they are all practically made alike,

the color, fla!or and shape alone differing" )ee our list for colors and fla!ors, candy machines

and rollers"

T( C+:G7 *(+P)"

oD" *ried (ose %ea!es boil in gallon ater to half a gallon, strain and mi ith - pounds

)ugar, pounds Glucose and oD" strained Tar, boil to the crack and finish as for other drops"

8M8TT8+; C7+C+%TE )T8C


26/81

then put in podered acid ith a fe drops of lemonO knead the hole together, orking one

end don to a pointO dra it out the re=uired thickness, the full length of the plate, cut it off,

then do another length likeise, repeating the operation until the boil is orked upO keep the

first piece in shape by occasionally rolling them hile the remainder of the boil is being pulled

out and shaped" hen the boil is finished, and the sticks cold, snip them off in lengths ith

scissors" n assistant is !ery useful to keep the sticks in motion hile the boil is being orked up

or they may become flat"PEPPE(M8;T )T8C


27/81

deep orangeO mi in the colors =uickly and stand them aside on a piece of ood in a arm place

till antedO no put the acid and fla!oring into the larger portion of the boil and pull o!er the

hook until hite and spongeyO remo!e it to the slab, then take the piece of red sugar and dra it

out about inches long and V inches ideO lay it don the centre of the pulled sugar, then

take the piece of orange sugar and pull it out about 1 feet, half the thickness of the red, cut in

to and place one on each side of the red, about to inches from it, roll, tist and pull out the

recogniDed thicknessO hen cold, snip in lengths"C8;;M+; )T8C


28/81

lbs" Glucose"

1 pints ater"

%emon Fla!oring"

)affron Color"

Process"IPut the sugar and ater in a clear, bright pan and bring to a boil, then add the glucose&

put on the lid for fi!e minutes, continue boiling in the usual ay till it reaches crack 1--O no addsufficient coloring to tinge a golden color and pour the boil carefully o!er the smooth slab, so

that the sheet of sugar ill not be more than the eighth of an inch thick" hen the sheet has

partly set, cut it into strips one inch ide and the hole length of the sheet ith scissors" %et an

assistant take charge of the strips and tist them by taking hold of an end in each hand and turn

them in opposite directions, forming a spiral columnO hen cold snip the re=uired lengths and

carefully eigh and bottle" To make these goods the operators must be !ery =uick in their

mo!ements" The slab must be arm on hich the sugar is poured, as the thin sticks cool so fast

and get brittle"

PEPPE(M8;T B:%%') E#E)"

For cornered drops cut at angles, black ith hite stripes"

lbs" Bron )ugar"

lbs Glucose"

1 pints ater"

Peppermint Fla!or"

Process"IThe process is eactly the same as for peppermint stick, !iDO boil the sugar ater and

glucose to eak crack, 1--O pour the boil on oiled plate, fla!or ith peppermint and ork ell

upO in a smaller pan ha!e to pounds of hite sugar, ith the usual proportion of cream of tartar

and ater boiled to the same degreeO pull this o!er the hook until hite and porousO remo!e it to

the plate and ork it don into lengths about one inch thickO lay them longays on the solid boil,

e=ual distances apartO make the hole boil into a thick roll, bringing one end don to a pointO

dra off as for one cent sticks, but thickerO then ith scissors snip them off in pieces about an

inch long" 7old the scissors in the right hand, the sugar in the leftO e!ery time you make a clip

turn the sugar half ay round, so that the corners of each cushion ill be at opposite angles"

B:%%') E#E), @arious"A

The formula gi!en for the different kinds of sugar sticks ill anser for the !ariety of bull's eyes"

The process and ingredients are precisely alike" The sticks may or may not be dran out a little

thicker, according to the siDe of drop re=uired" Cream of tartar may be substituted for glucose in

all recipes gi!en for boiled goods" The sugar is not boiled =uite so high for hand goods or pulledsugar as it is for machine dropsO being a little loer it orks better, keeps longer pliable, and is

less brittle hen cold"

(+:;* B%%)"

lbs" )ugar"

lbs" Glucose"

Color"

1 pints ater"

Fla!or"

Process"IBoil the sugar, ater and glucose in the usual ay to eak crack, say 1--O pour the boil

on the slab, color and fla!or to tasteO ork the batch up until stiffish, then roll the boil round,


29/81

getting one end don to a point as directed for sticks, pull it off in lengths of about three feet

and about one inch thickO cut in pieces ith N9ackson Ball CutterN and roll round ith the hand"

n epert assistant is necessary for this operation, as the balls must be shaped hile hot and

kept on the mo!e till cold"

9C


30/81

understanding this and orking out his on ideas in this ayO but hand$made balls should not be

attempted until the learner feels confident he can manage a boil easily and =uickly, because

there is no time to think after the sugar is on the slab" The manipulation must no ha!e been

ac=uired to an etent so as to enable the operator to proceed as if by instinct"

(+)E B:*)"

lbs" hite )ugar" pounds glucose"

K or L drops +tto of (oses"

1 pints ater"

Cherry Paste Color"

Process"IBoil the sugar, glucose and ater to the degree of crack 1--, pour on oiled slab, cut off

about one third for pulling, color the larger piece a deep red and fla!or ith otto of rosesO pull

the smaller piece o!er the hook till hiteO spread out the larger piece, lay the pulled sugar in the

middle, casing carefully round, pass through small acid drop rollers"

;"B"ITurn the boil on its edge e!ery time you cut a piece for the machine, in order to keep thepulled sugar as near the centre as possible"

(8PE PE()"

lbs )ugar"

lbs" Glucose"

1 pints ater"

oD" Tartaric cid"

Cherry (ed"

#ello Paste Color"

Y oD" Essence Pear"

Process"IMelt the sugar in the ater, add the glucose and boil to 1-KO pour on slab, cut the

batch into three e=ual parts, fla!or ith essence of pear, together ith a little acid, color one

part deep red and one deep yello, pull the third portion o!er the hook and lay it beteen the

yello and red pieces so that one side ill be yello and the other bright redO cut off into

con!enient siDes and pass through large pear drop rollers" These goods are sold either plain or

crystaliDed"

B+8%E* ):G( T+#)"

)ee our stock of clear toy moulds, list of hich is mailed on application" They may be had to turn

out all kinds of figures, such as dogs, cats, elephants, etc" They are !ery popular among thechildren and sell ell in certain districts, and sho a handsome profit" The moulds are generally

made in to partsO they must be ell oiledO the sugar boiled as for drops" Fill the moulds full, and

just before the hole mass sets, pour as much of the sugar out as ill runO this ill lea!e only a

thin coating hich cling to the sides of the shapes and ill easily come out hen the mould is

parted, then you ha!e the figures complete but hollo" Boiled sugar histles are made eactly

the same ay"

T+ C(#)T%8\E B+8%E* ):G( G++*)"

)e!eral descriptions of boiled sugars are sold crystaliDed, hich look !ery pretty and stand

eposure to the atmosphere better" The process is !ery simple and may be done ith little

trouble" hen the drops ha!e been made and set, break them up and sift them ell in a coarsesie!e, no shake them o!er a pan hich is boiling, so that they get damped by steam, and thro

them in a heap of crystal sugarO mi them ell up, so that the sugar adheres to the drops


31/81

uniformly& no sift them out of the sugar again and they ill dry in a fe minutes and be ready

for packing" nother method is, hen the drops ha!e been made and sifted, to ha!e a thin

solution of gum or gelatine and shake it o!er them and rub them all together till damp all o!erO

no thro o!er them sufficient crystal sugar to coat them and mi them upO hen dry sift again

and pack"

;"B"I$hen being crystaliDed the goods should be arm, not hot, or they ill candy" %arge

French pears should be crystaliDed by the latter process and be almost cold during the operationObeing bulky they retain the heat a long time, and therefore ha!e a great tendency to grain"

8M8TT8+; 8;*8; C+(;"

lbs" hite )ugar"

lbs" Glucose"

#ello Color"

1 pints ater"

%emon Fla!oring"

Process"IBoil the sugar, glucose and ater to eak crack, 1-KO pour the boil on slab, fla!or ithlemon and color yelloO cut this boil in to and pull one$half o!er the hookO roll the pulled half

out in lengths about the siDe of a corn podO no put the plain yello sugar through the Tom

Thumb drop rollers, loosening the scres a little, and ease the pulled sugar ith sheets from the

machineO if done carefully, the result ill be a good imitation of real 8ndian corn"

P+PC+(; B%%)"

(oast the corn berries o!er a smokeless fire in a corn popper @get our price for corn poppersAO

keep shaking until e!ery berry has burstO boil sufficient sugar and ater to the degree of feather,

HKO add to each lbs" syrup, four ounces of dissol!ed gum arabicO et the popped corn in this

syrup, and roll them in fine pul!eriDed sugar until coated all o!er, then lay them asideO hen dry

repeat the coating process in the same manner until they ha!e taken up the desired thickness ofsugar" eigh or measure sufficient coated berries, according to siDe of ball re=uired, moisten

them ith thin syrup, partly form the ball by hand, then put it in a pop corn ball press and press

tightly into shape, then form into balls in the usual ay ith pop corn ball press"

Pop Corn Ball Press

Makes Balls 1V inches diameter, has brass

cups top and bottom, so arranged that the

ball is pushed out of the cup at each

operation"

ny )iDe Ball made to order"

Price complete any siDe Ball, S1K --


32/81

Fig"

- a"

P+PC+(; B(8C


33/81

N

Egg

)hape

1[ U Y

N

P+P C+(; C


34/81

PTE;T C;*# C:TTE("

For Cutting Caramels, 9apanese Cocoanut, and all kind of Bar Candies"

Cuts all thicknesses up to one inch, and all idths up to one and one$=uarter inches"

Mo!ing Bed of Machine is 1 inches long and . inches ide" ill cut K-- pounds of Candy per

day"

+ne of the handiest and most useful all round Machines a man can buy"

Price, SK --

9P ;:GGET) ;+" "

lbs" hite )ugar"

H lbs" Good Bron"

K lbs" *esiccated Cocoanut"

lbs" Glucose"

V lbs" Farina"

1 pints ater"

Process"IPut the sugar, glucose and ater in the panO place it on a slo fireO stir in the cocoanut

and farina and boil to stiff ball, KK, keeping it ell stirred" Pour on an oiled slab, and cut up to

siDeO hen set, dust ith podered sugar" 8n large factories here this candy is made, machinery

plays an important part" 8n fact the manipulation is practically all done by mechanism" There isthe desiccator for preparing the cocoanuts, the steam pans, hich are fitted ith beaters

re!ol!ing inside, fied ith chains and eights for lifting them out, so that the cans may be

emptied and cleaned ithout troubleO also plates for rolling out sheets to siDe, and cutting

machines hich cut the nuggets any siDe, the machine being so arranged that by simply altering a

pal on a ratchet heel the siDe of the nuggets is determined" here this elaborate arrangement

eists our formula ould neither be desirable nor necessary, nor do e pretend to suggest or

ad!ise" 7oe!er, many tons are made in the ordinary boiling shop ith the usual appliances and

con!eniences, and it is to assist people thus situated is the principal object of this book"

9P ;:GGET) ;+" 1"

H lbs" Good Bron )ugar"

1V lbs" Glucose"


35/81

1 pints ater"

H lbs" *esiccated Cocoanut :nseetened"

lbs" Farina"

Process"Is before, bron coloring should be used if re=uired darkO it makes goods look richerO

hen the boil is cut up the nuggets should be thron into pul!eriDed sugar"

;8%% ;+:GT @Common"A

lbs" hite )ugar"

1 lbs" glucose"

V oD" Essence anilla"

H lbs" )eet lmonds small"

1 pints ater"

Process"IPut the sugar, glucose and ater in a clean pan, place it on a sharp fire and stir until

dissol!edO then put on the co!er and let it boil for fi!e or si minutesO no remo!e the lid and

continue to boil to soft ball degreeO no pour the contents on a damp slab @one o!er hich aterhas been sprinkledAO hen cool take a long flat spatula and ork the sugar about until it becomes

hite and creamyO no add the almonds @hich ha!e been pre!iously blanched and driedA,

together ith the !anilla essenceO keep orking up the hole until of uniform consistencyO no

spread the mass on afer paper in sheets one inch thick, co!er the sheets ith afer paper,

rolling the top smoothO hen set cut into bars" )hould the cream be a little thin add some icing

sugar hen miingO if boiled properly this is not re=uired" Most cheap ;ougats no in the market

are made more or less according to this formula, color and fla!or differently for !ariety"

8CE C(EM C+;FECT8+;E(#"

Boil lbs" of loaf sugar ith three pints of ater& add a small teaspoonful of cream of tartar,

allo it to boil for - minutes, then add one pound of fresh butter& it ill then commence tofroth up, and care must be taken that the pan is large enough, as the syrup ill occupy tice the

space than if there had been no butter addedO boil this miture to the degree of !ery eak crack,

or K by the thermometer, at hich point it is doneO pour it on the slab, hich has been of

course pre!iously greased" s soon as it begins to cool, turn it up and knead it until it gets stiff

enough to pull o!er the hook" hen on the hook pull it sharp till it gets hite as sno" This hite

is usually fla!ored ith !anilla or oil of lemon" 8t may be either pulled out in bars or left in the

heap" 8t is !ery easily broken in small pieces for retail purposes" 8n the summer or hot eather

keep this candy from the air, or it ill be inclined to be sticky" This eats !ery rich and commands

good sale at best prices"

()PBE((# ;* )T(BE((# 8CE C(EM C+;FECT8+;E(#"

This is made eactly as the last ith the addition of a little red color before the boil is poured out,

or it may be colored on the slabO add a little essence of raspberry or straberry and a pinch of

tartaric acid just before pulling the boil" Color the raspberry a little deeper than the straberry"

C7+C+%TE 8CE C(EM"

To make chocolate ice cream, boil the same =uantities as before precisely in the same ay in

e!ery particular" hen the sugar has been pulled out, ork ell into it V lb" podered chocolateO

knead this ell up in order that the chocolate may be ell mied ith the sugar" Put in sufficient

chocolate to gi!e the boil a dark bron color, otherise it ould be too light hen pulled"

;8%% C(ME%)"

lbs" hite )ugar"


36/81

lbs" Glucose"

lb" Fresh Butter"

Tins Condensed milk"

pints ater"

anilla Fla!oring"

Process"IBoil the sugar, glucose and ater to the degree of ball K-O remo!e the pan a littlefrom the fire, add the milk and butter, the latter cut into little pieces and ell stir in ith ooden

spatula until the hole is thoroughly mied, then gently bring the mass through the boil and pour

out on greased slab, making the sheet about V inch thickO hen set cut ith caramel cutter, and

hen cold separate the s=uares and rap in a paper"

C+C+;:T C(ME%)"

lbs" )ugar"

lbs" glucose"

lb" Fresh Butter"

V lbs" *esiccated Cocoanut, unseetened" Tins Condensed Milk"

pints ater"

Process"IMelt the sugar in the ater, add the glucose and boil up to ball K-O remo!e the pan to

side, then stir in the butter, milk and cocoanut, bring through the boil, pour on slab or in frames

about V inch thickO hen set mark ith caramel cutterO hen cold separate and rap in a

paper"

C%*) PTTE(; C+C+;:T G(TE("

Etra )trong, To Graters" Clamps to Table or Bench, S K-

Fig" "

Citron and Cocoanut Cutter"

;o" %arge Price, S -

!ery handy and useful slicer" *urable and cheap"()PBE((# C(ME%)"


37/81

lbs" )ugar"

lbs" glucose"

lb" Fresh Butter"

Brilliant (ose Color"

lb" (aspberry Pulp or 9am"

Tins Condensed milk"

pints ater"

Process"IBoil the sugar, glucose and ater to eak crack K-O remo!e the pan to side of fire,

add the milk, butter @cut smallA and jamO stir the hole together, replacing the pan on the fireO

add sufficient coloringO keep stirring all the time until the hole comes through the boilO pour

out, mark ith set, di!ide and rap hen cold"

%;:T C(ME%)"

lbs" hite )ugar"

lb" )helled alnuts broken small"

lbs" Glucose" lb" Fresh Butter"

)affron Coloring"

tins Condensed Milk"

pints ater"

Process"Is abo!e, caramels re=uire careful atching and a lot of stirring, the boil being liable

to catch and flo o!erO fire must not be too fierceO hen too hot put an iron under one side of

the pan to keep it up a little from the fireO keep constantly on the stir after butter and fla!oring

ingredients are added"

C7+C+%TE C(ME%)"

lbs" Good )ugar"

V lb" Pure Chocolate unseetened"

lbs Glucose"

lb" Fresh Butter"

anilla Fla!oring"

pints ater"

tins Condensed Milk"

Process"Ihen the sugar, glucose and ater ha!e been boiled to the degree of ball, K-, and

the milk, butter and chocolate ha!e all dissol!ed and incorporated, bring gently through the boil,then pour out on oiled slab or in framesO hen set, mark deeply ith caramel cutterO hen cold,

separate ith sharp knife and rap in a paper"

;8%% C(ME%) ;+" Wuality"

L lbs" )ugar"

=uarts )eet Cream"

Essence of anilla"

K lbs" Fresh Butter"

H lbs" Glucose"

Process"IPut the sugar, glucose and cream in the panO put it on a slo fire and stir constantlyO

let it boil to a stiff ball, then add the butterO keep stirring, hen it has ell boiled through,

remo!e the pan from the fireO fla!or ith !anilla etract& pour out on oiled plateO mark hen set


38/81

ith caramel cutterO hen cold, di!ide ith sharp knife and rap each caramel in a paper"

;8%% C(ME%), ;o" Wuality"

K lbs" )ugar"

lb" Fresh Butter"

1 pints ;e Milk"

V oD" Cream of Tartar" pints ater"

anilla Fla!oring"

Process"IBoil the sugar, milk and ater ith the cream of tartar on a slo fire, stir all the time

till it reaches a stiff ball, add the etract of !anilla and stir it gentlyO remo!e the pan from the fire

and pour contents on oiled slabO mark deep ith caramel cutter hen setO hen cold separate

ith sharp knife" These caramels should be cream color"

MP%E C(ME%)"

By using pure maple, maple caramels may be made precisely as !anillaO the fla!or of the maple

sugar is sufficient ithout any artificial essence" These caramels ill of course be dark"

()PBE((# ;* )T(BE((# C(ME%)"

These fla!ors may be used in either of the last to recipesIbest =uality according to the first,

second =uality as to the second" alnut, cocoanut, etc", may be added for other fla!ors"

C7+C+%TE C(ME%) ;o" Wuality"

L lbs" Best )ugar"

H lbs" Glucose"

V lbs" Pure Chocolate, :nseetened"

=uarts )eet Cream"V lbs" Fresh Butter"

Process"IPut the sugar and cream in the pan, stir it ell together, then add the glucoseO let it

boil to a stiff ball, ease the pan off the fire a little and put in the butter in little pieces, then the

chocolateO keep stirring togetherO bring the mass through the boil, then add etract of !anillaO

remo!e the pan and pour contents on oiled slab, making the sheet about V inch thickO mark deep

ith caramel cutter hen setO di!ide ith sharp knife hen cold and rap in paper"

C7+C+%TE C(ME%, ;o" Wuality"

K lbs" )ugar"

Z lb" Fresh Butter" =uart of ;e Milk"

Z lb" Pure Chocolate, :nseetened"


Process"IMelt the sugar in the milk, add the cream of tartar and boil to the degree of ballO ease

the pan a little off the fire and stir in the butter and chocolateO bring the hole to a boil, add

etract of !anilla, then remo!e the pan and pour contents on the slabO mark and separate as

directed on last"

:;(PPE* C(ME%)"

Caramels ha!e usually been sold rapped in a paper" This is necessary hen the goods are

boiled !ery lo and contain a large proportion of glucose" %ike other caramels the ingredients


39/81

!ary, but the folloing ill anser the purpose&I

lbs" hite )ugar"

lbs" Glucose"

V lb" Fresh Butter"

Tin Condensed Milk, or one =uart )eet Cream"

1 pints ater"

anilla Fla!oring"

Process"IBoil the sugar, glucose and ater to eak crack KO remo!e the pan from the fire, add

the butter and milk, stir gently until dissol!ed, add the fla!oring just before the stirring is

finished, then pour contents on oiled slabO hen cool enough cut ith caramel cutter" 8f re=uired

crinkly on topO run o!er the sheet ith a corded rolling pin just before cutting"

B:TTE(C:P +( M8E* *(+P

MC78;E"

This Machine is used for Cutting Buttercups, and a large !ariety of other Candies" 7as sa teeth

for making crimped edged buttercups" ery =uick orking machine"

Price, S. --

%TE)T T78;G +:T"


40/81

;E )T8;ETTE P(E))"

Buttercups and )atinettes ill ha!e a !ery large sale this season"

Purchase one of our Machines and make your on"

The Machine ill pay for itself in a short time, besides you can alays ha!e fresh made goods"

Price SK"--

Cullums Patent Buttercup Cutter

;o" "

;o" "

Fingers for Buttercup Cutters"

This is a Machine e!ery Confectioner should ha!e for cutting Buttercups, *rops, Jc"

;o" Machine is same as ;o" , but is H inches long, 1 inches ide, ill cut - pieces at one

mo!ement, and is the cheapest Machine e!er put on the market" Price, SK --

;o" Machine is 1H inches long, H inches ide, cuts K- pieces, gi!ing them a fine cushion shape

and glossy appearance" Cuts three times as fast as any roller" Comparati!ely no aste or cracked

Buttercups ith this Machine" Cut represents %ifter, the fingers of hich fit into the kni!es of the

Machine so that the K- pieces of candy can be remo!ed by one mo!ement" Price, SH --

Machine ith Teeth to form Buttercup ith )titched Edges"

Price, S- --


41/81

B:TTE(C:P)"

These beautiful candies are !ery popularO they are pleasing both to the eye and the palate hen

they are ell made, but they must be kept air tight or they ill soon lose all their attracti!eness

and become a sticky mass, as they ha!e a great tendency to Nseat"N 8n order to pre!ent this as

much as possible it is ad!isable to use a little bora in each boil" The process is simple enough,

but must be orked =uickly, in fact the beauty depends upon the rapid manipulation of the sugaro!er the hookO keep the eye fied on the colorO as soon as it becomes a glossy satin ith a close

grain it is finishedO lift it off the hook immediately and return to the slab for casing" *o not carry

on the pulling operation until it becomes spongy, and be careful not to use too much colorO the

tints should be light and delicate hen finished" Machines are made for cutting buttercups, price

SL"-- and SH"--, each machine" Crimped edge machine, S-"-- each" Get our price list"

;8%% B:TTE(C:P)"

lbs" Best hite )ugar"

lbs" Fondant Paste"

lb" *esiccated Cocoanut, fine"

Green color"

teaspoonful Cream of Tartar"

=uart ater"

Bora"

Process"IPut the sugar, ater and cream of tartar in the boiling pan and boil up to crack 1- in

the ordinary ayO hile the pan is on the fire, take the fondant paste and ork into it the

desiccated cocoanut, ith a little essence of !anilla, and lay aside till re=uired" hen the boil has

reached the re=uired degree pour the sugar on the slab, color it light green, and hen partly

cool, pull o!er the hook until it becomes a delicate satin tintO return it to the slab, press the boil

out, lay the fondant paste in the centre and case it all around ith the pulled sugarO no carefullyork the one end of the boil don to a point as for sticks and dra it out in lengths, re=uired

thickness& lay them on the machine and press gently until cut throughO the buttercups are then

ready for packing" 8t is ad!isable to ork small boils of these goods, as the casing being boiled

soon gets brittleO keep turning the bulk round on the plate so as to keep the fondant paste

eactly in the centre"

()PBE((# C+C+;:T B:TTE(C:P)"

lbs" Best hite )ugar"

lbs" Fondant Paste"

lb *esiccated Cocoanut" lb" (aspberry 9am, boiled )tiff"

teaspoonful cream of Tartar"

=uart ater"

Carmine Color"

Bora"

Process"Iork the jam and cocoanut into the fondant pasteO boil the sugar, ater and cream

tartar to crackO pour on oiled slabO color light rose tint& hen partly cool, pull and ork off as in

the preceding recipe and cut ith buttercup machine"

C+C+;:T B:TTE(C:P)"

lbs" )ugar"

lbs" Fondant Paste"


42/81

lb" *esiccated Cocoanut"

#ello Color"

teaspoon Cream Tartar"

=uart ater ith Bora"

%emon Fla!or"

Process"Is usual, buttercups of any sort or fla!or may be made by folloing the directionsgi!en, and substituting different essences, jams, chopped nuts or almonds, and color to fancy"

B%C< C:((;T B:TTE(C:P)"

lbs" hite )ugar"

lbs Fondant Paste"

lb" Black Currant 9am"

V oD" Tartaric cid"

teaspoonful Cream Tartar"

=uart ater"

Bora"Purple Color"

Process"Iork the jam, acid and color into the fondant paste, boil the sugar, ater and cream

tartar to crack, and ork off as already described"

F+;*;T C(EM +(< +( B:TTE(C:P F8%%8;G"

This branch of the business has de!eloped onderfully during the last fe years" This cream is

not only moulded and orked into e!ery concei!able shape, siDe color and fla!or by itself, but is

used ith chocolate, fruits, etc", to make an endless !ariety of pleasing and tasty confections" The

smaller goods in this ork form the body, and sometimes the hole, of many beautiful mitures,

and no indo can no be considered orthodo unless they ha!e a good display of these goods"For our purpose the !ariety is a matter of detail hich e only mention to remind the reader that

he must look for the greater part of it outside the co!ers of this guide" The process is practically

the same all throughO the miing, fla!ors, colors and shapes make hate!er distinction there is" 8t

ill only be necessary to gi!e a fair selection of formulas to enable the reader to imitate anything

he sees in this line, or in!ent something ne"

Fig" K"a

sbestos Gas Batch armer or )pinning Furnace"ITo )iDes"


43/81

1 inches long, price SK"--" Can be used in sections if desired"

()PBE((# J ;8%% F+;*;T)"

- lbs" hite )ugar"

V lbs" Glucose"

(aspberry and anilla Fla!or"

1 pints ater"Carmine Color"

Process"IBoil the sugar, glucose and ater in the usual ay to the degree of soft ballO then

remo!e the pan from the fireO damp the pouring plate ith cold aterO pour the boil on it and let

it remain till nearly cold" ith a long pallette knife or ooden spatula, commence to ork the

syrup until it changes to a hite glossy creamO then di!ide the batch into toO put one part in the

pan and remelt it, just enough to make it a consistency to mould, add !anilla fla!or and run it into

rubber mouldsO no put the other portion in the pan and remeltO color it a light pinkO fla!or ith

essence of raspberry and mould in the same shapesO hen the goods are set and cold crystaliDe

them ith cold syrup";"B"I7a!e e!erything !ery clean hen making fondantsO e!ery speck ill shoO a touch of blue

ill make the hite a better color"

C7+C+%TE J ;8%% F+;*;T)"

- lbs hite )ugar"

V lbs" Glucose"

anilla Fla!oring"

1 pints ater"

V lb" Pure Chocolate"

Process"IPrepare the fondant creams as in last recipeO hen the boil has been creamed, di!ideinto to, one part being tice the siDe of the other, put the small portion in the pan to remelt,

adding the chocolate pasteO stir until paste is dissol!ed and incorporated, but do not let the

cream boilO remo!e the pan from the fireO run chocolate cream in rubber moulds filling the

impressions only one$third part fullO then melt the hite cream, fla!or ith !anilla and fill up the

mouldsO hen set crystaliDe in cold syrupO each fondant ill be in to colors, hite tipped ith

chocolate"

Fig" K" Batch

armer or Gas Candy 7eater" Price SK"--"

C+C+;:T F+;*;T)"

. lbs" hite )ugar"

V lbs" Glucose"


44/81

V lbs" Fine *esiccated Cocoanut, :nseetened"

Carmine Color"

1 pints ater"

%emon Fla!oring"

Process"IProceed to make the cream as before directed and di!ide the batch into to e=ual

parts& remelt one part and stir in half the desiccated cocoanut ith a fe drops of lemonO half fillmouldsO remelt the other portion of creamO stir in the remainder of the cocoanutO color pink,

adding a fe drops of essence lemon, and fill up the mouldsO crystaliDe the usual ay in cold

syrup"

)T(BE((# F+;*;T)"

. lbs" hite )ugar"

lbs" Glucose"

Carmine Coloring"

lbs" )traberry 9am"

1 pints ater"

Process"IBoil the sugar, glucose and ater to a soft ball degree, pour the batch on pouring

plate, hich has been pre!iously damped ith cold ater, let the boil remain till nearly cold,

then ith a ooden spatula ork the syrup about till it becomes cream, then mi in jamO return

the hole to the pan and remelt, add sufficient color to make a bright pink, then run into mouldsO

hen set, crystaliDe in cold syrup"

C7E((# F+;*;T)"

- lbs" )ugar"

V lbs" Glucose"

Cherry Fla!or"1 pints ater"

Carmine and )affron Color"

Process"I)elect some large, preser!ed cherries, cut them in half" Boil the sugar, glucose and

ater in the ordinary ay to ball degree, pour the batch on a damp pouring plateO hen nearly

cold ork up the hole ith spatula till it becomes a hite glossy cream, orking the fla!or in at

the same timeO then di!ide into three e=ual portions, color one portion a bright pink and another

a yello, lea!ing the third hiteO knead each portion into stiff paste, adding a little icing sugar to

make it toughO pinch off small pieces and form them into balls about the siDe of the cherry, make

them a little flat on one sideO on this flat part stick a half cherry, s=ueeDing them into shapeO placethem in can!as trays and put them in the drying room for a fe hours to hardenO afterards

crystaliDe ith cold syrup" +ther preser!ed fruits may be used in same ay"

F+;*;T) F+( M8T:(E)"

- lbs" hite )ugar"

V lbs" Glucose"

Fla!ors arious"

1 pints ater"

Colors arious"

Process"IBoil the sugar, glucose and ater as before directed to a stiff ball and pour the sugar

on damp slabO let it stand till nearly cold, then ork it up ith spatula till glossy creamO di!ide the

boil into as many portions as you ant colorsO then remelt this cream, color and fla!or to fancyO


45/81

run the batch into moulds of different shapes" hen the fondants are set, crystaliDe in cold

syrup" Fondants for miture are made a trifle harder to pre!ent being crushed ith other seets

ith hich they are mied"

T+ C(#)T%8\E F+;*;T)

1 lbs" Best hite )ugar"

H pints ater"

Process"IBoil this =uantity of sugar and ater for a fe minutes, about - degrees by the

thermometerO stand it aside undisturbed till =uite cold" Pack the fondants in crystaliDing tins,

putting ire trays beteen each layer of say to inches deepO let the ire trays take a bearing on

the ends of the tinO hen the tin is full, co!er the goods ith cold syrup, putting a damp cloth

o!er the topO stand the tins in a cool place in the drying room about ten hoursO then remo!e

them to a cold placeO about an hour afterards take out the plugs and drain off the superfluous

syrupO hen the fondants are dry, turn the tins on end, gi!ing them a slight knock and empty

them on clean traysO they ill be ready for packing in an hour or so"

;"B"I8f a thin skin forms o!er the top of the syrup, skim it off before draining the goodsO it maytend to granulate them, but the damp cloth ought to pre!ent this skin forming"

C7(8)TM) F;C8E)IC%E( T+# M+:%*)"

There are a great number of fancies made from grain sugars sold about Christmas time" Their

beauty and attracti!eness depends upon the moulds in hich they are moulded, and the taste

displayed in painting or decorating them" The goods themsel!es are =uite a secondary

consideration, being so simple to make"

Process"IBoil lbs" sugar, lb" glucose, pints ater in the usual ay to the degree of ball K-,

by thermometerO remo!e it from the fire and rub the sugar against the side of the pan until thick

and hiteO stir it all together, then fill the moulds through the runner" Too much sugar must not

be boiled at one time, or it ill set before it can be all run into the mouldsO to or three poundsill be enough for a beginner to practice ith" They ill be hard enough to be taken out of the

moulds in fifteen to thirty minutes, according to siDe after being run, and they ill be ready for

decorating"

(T8F8C8% F8G:(E)"

Fruit, eggs, and any object may be taken from nature by this process, to be transformed into

sugar, afterards glaDed, colored to imitate nature so eactly as to decei!e many persons" Boil

the sugar in eactly the same ay as directed in the pre!ious recipe, grain it and fill the mouldsO

in a fe minutes run out as much sugar as ill lea!e the mouldO this ill cause the casting to be

hollo in the centre" llo your articles to imitate the natural objects hich they represent ithli=uid colors and camel's hair pencilsO if gloss is re=uired the colors should be mied ith a strong

solution of gum arabic or isinglass to the desired tint"

C+MP+)8T8+; C%E( T+# M+:%*)"

Made from Finest Wuality of Metal"

The Moulds marked thus e ha!e alays in stock" ny others made to order"

;o" ;ame" ;o" in

Mould"

;o" to

%b"

Price"

7orse and Man large 1 L S L-

7orse, small 1 H 1-

1 General on 7orse 1 1-


46/81

H 7orse H HK 1-

K 7orse, small H KK 1-

L Co 1 1 1-

)heep H 1- 1-

*og, large 1 H1 1-

. *og, medium 1 H 1-

- *og, small 1 KK 1-

Monkey on 7orse 1 1K 1-

Cat, large 1 1-

1 Cat, small H 1 1-

H (at H 1 1-

K *eer, small 1 1 LK

L Camel 1 HK 1-

(abbit, large 1 L 1-

(abbit, medium H H 1-

. (abbit, small H 1 1-

- %ady on )an 1 1- 1-

Chicken 1 1 1-

(ooster 1 1K 1-

1 Eagle 1 1K 1-

H Cro 1 H- LK

K Bear H 1K 1-

L Baby, large 1 1 LK

Baby, small 1 1- 1-

9im Cro 1 LH 1-

. Man and heelbarro 1 KK LK

1- oman and Churn H H 1-

1 7and 1 1 1-

1 Basket and Floers 1 1 1-


47/81

11 corn 1 1- 1-

1H 7arp 1 1 1-

1K Fireman 1 H 1-

1L Tom Thumb 1 H 1-

1 )oldier H H 1-

1 )teamboat 1 H 1-

1. %ocomoti!e 1 H1 1-

H- )loop 1 H1 1-

H Flat 8ron H H 1-

H


48/81

L atch, small 1 HK 1-

L1 *onkey 1 KK 1-

LH Elephant 1 H1 1-

LK Caught in the ct 1 H 1-

LL %adders 1 H- 1-

L 7orse and Cart 1 1-

L )parro 1 . 1-

L. )mall Boat 1 H1 1-

- %ocomoti!e, small 1 1-

Pitchers 1 1 LK

)ugar Bol 1 LK

1 Tea Cup 1 H- 1-

H Coffee Cup 1 1-

K )aucers 1 1K 1-

L Tea Pot 1 L-

ine Glass 1 H LK

ash Tub 1 11 --

. Floer ase 1 1 LK

- (ound Table 1 1 LK

Gun H H 1-

Pistol H 1 --

1 Pocket


49/81

. Mule 1 1-

. *og, large 1 --

.1 *og ith Basket 1 --

.H *og standing ith Basket 1 K LK

.K Peacock 1 LK

.L *ecanter 1 . LK

. Boots K LK

. Plain Basket ith 7andle 1 1 LK

.. ine Glass, large 1 --

-- Fire 7orn 1 --

- )=uirrel and Bo K 11 LK

- Broom 1 1 LK

-1 Bust of ;apoleon H - --

-H %adys 1 LK

-K Cupid 1 LK

-L (abbit 1 - L-

- Fish on Plate 1 . LK

- (ooster 1 H LK

-. +l 1 L LK

- Cupid and Basket . LK

Pony 1 LK

*og 1 K LK

1 Cat and *og Fighting 1 LK

H Grasshopper 1 1 L-

K )teamboat 1 . 1-

L )ea %ion 1 LK

(hinoceros 1 K LK

Tiger 1 K LK

. Bear, small 1 - LK


50/81

- Bear, Medium 1 L LK

Bear, large 1 L-

pe 1 H LK

1 %arge 7and 1 LK

H Bear sitting up 1 L LK

K Camel 1 LK

L )=uirrel 1 1 LK

7orse 9umping 1 1- LK

%amb %ying *on 1 H LK

. )ugar Bol 1 LK

1- *ouble Pointed 8ron 1 L LK

1 Boy on (ocking 7orse 1 . --

1 Elephant L --

11 Captain 9ack 1 LK

1H Frog )moking 1 L LK

1K )an 1 LK

1L Trumpet 1 L LK

1 Boots 1 . 1-

1 Elephant 1 H LK

1. Monkey on Camel 1 - LK

H- Cupid on %ion 1 LK

H (abbit H K LK

H Monkey *ressed in )oldier Clothes 1 H 1-

H1 Pipe L 11 --

HH )loop 1 --

HK (abbit and heelbarro 1 L L-

HL %amb, large H H L-

H Monkey on Camel 1 L-

H Boy and %arge %amb 1 L-


51/81

H. Pig 1 LK

K- *og in


52/81

Frog on Bicycle 1 K --

. +strich 1 --

- Tramp 1 LK

Fo 1-

7orse and 9ockey 1 . --

1 Piggyback 1 L LK

H Fancy Pitcher, large 1 1 --

K )ail Boat 1 K --

L 8rishman and Pig 1 K --

Monkey and Piggyback 1 K --

Policeman and Boy 1 H --

. *og and *eer 1 --

.- Boy and Bicycle 1 --

. +l on Tree 1 --

. Puss in Boots 1 - --

.1


53/81

%(GE M+:%*) F+( 7+%%+ +( C%E( T+#)"


54/81

;o" ;ame" )iDe" ;o" in

Mould"

Price"

*eer K U SH --

*eer 1 U L-

1 7orse KV U KV L K

4 H 7orse V U V --

K 7orse V U V --

L 7orse 1 U V --

4 7orse U V 1 --

4 Camel 1 U 1 LK

. Camel KV U KV L K

- Elephant 1 U K --

Elephant and Boy 1 U 1 1-

4 Goat 1 U Z --

4 1 Cat K U HV L-

H Cat 1 U HV --

K *og L U H L K

L *og %ying *on 1V U KV L-

*og 1V U HV 1 -

m" Penn KV high --

4 . 8ndian K] high --

- (ooster K U 1V --

(ooster 1V U 1 --

%ocomoti!e - U KV 1 --

1 %ocomoti!e, (abbit Engineer 1V U 1Z L-

H Basket U L . K

K Basket HV U H L-

L Priest Blessing Children U L 1-

ashington in" high 1-

:" )" Grant Y in" high --


55/81

. Gun in" long 1 --

1- Gun in" high --

1 )hip Full )ail V U L L K

1 )teamboat LV U H L K

11 (oboat . in" long H --

1H (oboat L in" long --

4 1K (oboat V in" long --

1L histle H --

1 histle 1 1-

1 )pread Eagle on 7alf Globe H U L L K

1. (abbit K U K L-

H- (abbit 1 U 1 --

4 H %amb H U L L-

H %amb 1Y U 1V --

H1 (oboat HV U V --

HH Elephant, 9umbo V U L L K

HK %ion V U L L K

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lbs" hite )ugar"

lbs" Glucose"

1 pints ater"

(aspberry or (ose Fla!or"

Process"IMelt the sugar in the ater, add the glucose and boil to H1O pour contents on slab,

and hen cool di!ide the boil into three partsO color one part red, add some pure chocolate to

another, and to a third add a pinch of blue, cream each part by rubbing on slab to a smooth

pasteO in rubbing in the pure chocolate, see that you ha!e enough to make it a rich bronO for red

portion use just sufficient to gi!e a light rose pink" hen all finished, melt each portion

separately in the pan just sufficiently soft to run to a le!el surfaceO pour out first the red, then the

chocolate on top of red sheet, then the hite on top of chocolateO this ill make a cream cake to

cut up into bars" )ome do not take the trouble to melt the cream, being satisfied to spread the

paste out, smoothing it on top ith a pallette knifeO this ansers the purpose but does not look

so ell" C+C+;:T C(EM"

lbs" hite )ugar"

1 lbs" Cocoanut peeled and sliced"

lbs" Glucose"

(ed Coloring"

1 pints ater"

Process"IBoil the sugar, glucose and ater in the usual ay to the degree HKO pour contents on

slabO di!ide the boil into to lotsO hen cool, color one part light pink and put a small touch of

blue in the otherO add the sliced cocoanut, half into each part, then commence to cream them byrubbing" hen both parts ha!e been mied into a smooth paste, it is ready f

The Candy Maker's Guide 1896

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Transcript of The Candy Maker's Guide 1896