PageAcetic Acid15Almond Paste16Alakuma66Angelica33Baby Cream51Black Walnut Fudge40Bon-Bons28Lemon Fig32Nectar33Violet33Pistachio33Coated Cherries34Fig Paste34Marshmallow34Maple34Cocoanut35NutBon-Bon Centers25Bon-Bon Cream19Brittle54Black Walnut56Date56Fig56Nut57Peanut54Brownies42Butterscotch52Butterscotch (soft)53Cakes101Angel Food101Brides104Devil’s Food102Golden102Sponge103Sunshine103Cake Baking99Cake Icing (Oriental)104Candied Cherries25Fruits25Orange Peel69Candy Hook9Paddle8Caramels43Chocolate44Full Cream45Mexican Grain46Maple45Nut45Strawberry45Vanilla43Center Cream73Maple74Centers (Making)74Charlotte Russe105Cherry Bounce65Chocolate15Chocolate Caramels44Chocolate Coated Almonds79Brittle79Caramel79Cherries79Dates78Fudge79Fig Paste79Filberts80Kisses81Marshmallow78Nabisco81Nuts79Peanut Fritters80Pecan Fritters80Pineapple81Maraschino Cherries81Wafers79Chocolate Creams77Chocolate Syrup106Citron25Cocoanut Centers36Kisses37Cocoa (hot)106Color Pastes16Corn Syrup15Cream of Tartar15Coffee Fondant25Cream Wafers35Chocolate Fudge40Chocolate Taffy48Cream Taffy51Dates25Nutted69Stuffed69Dipping Wire10Double Boiler10Dragees (silver)91Filbert Pyramids80Flavors15Fondant19Maple25Coffee25Fondant (working)21Fruit Loaf68Fritters80Filbert80Pecan80Figs25Fudge39Chocolate40Black Walnut40Maple40Opera41Vanilla39Funnel9French Chewing Taffy49Fig Brittle56Gelatine15General Instructions5Glace Nuts61Gloves10Grilled Nuts62Glucose14Horehound Candy61How to Blanch Almonds70Coat Chocolates83Crack Nuts16Make Bon-Bons28Mould in Cornstarch74Pull Taffy47Read Thermometer10Iced Lemon Walnuts66Iced Shell Barks66Kettle8Kisses49Cocoanut37French Chewing49Molasses48Salt Water50Marble Slab7Maraschino Cherries81Materials for Candy Making13Mexican Penoche65Milk14Mould10Moulding in Cornstarch74Nougatines60Nougat (Turkish)66Nonparaf15Nutted Dates69Nut Brittle57Nut Puffs65Nuts16Almond17Black Walnut17English Walnut16Filbert17Hickory nut17Peanut18Pecan17Pistachio18Opera Fudge41Ornaments for Bon-Bons33Oriental Jelly63Orientals95Nut97Maple98Coating83Moulding Centers97Packing Candy71Paddle8Paper16Rice16Wafer16Wax16Peanut Bar59Peanut Brittle54Peppermint Reception Mints52Pineapple (Chocolate)81Pop Corn57Balls58Crisp57Sugared58Punch (Oriental)106Puffs64Nut65Pineapple64Reception Mints52Salted Almonds70Salted Peanuts71Scraper8Spatula8Spinning Sugar69Steel Bars8Sugar13Table Syrup107Taffy47Chocolate48Baby Cream51Cream Taffy51Ice Cream51Salt Water48Molasses48Strawberry48Thermometer7-10Tools7Turkish Nougat66Water14Wafers35Butterscotch53Peppermint35Wintergreen35Chocolate36
PageFunnel9Candy Hook9Double Boiler10Thermometer10Utensils for Fondant19Working the Fondant—Figure 121Figures 2 and 322Figure 423Making Bon-Bons27Box of Candy72Bon-Bon Divider71Coating Chocolates82Figures 1 and 287Figures 3 and 488Figure 589Figure 690Figure 791Figures 8, 9, 10, 1192
BURNETT’SSTANDARDFlavoring ExtractsAre so strong that only a small quantity may be used to give a delicious flavor. Consequently they are well adapted to be used in candy, as the flavors will not evaporate when heat is used.Guaranteed absolutely pure by Joseph Burnett Company under Pure Food and Drugs Act of 1906, Serial No. 91.We recommend and sell Burnett’sStandard Flavoring Extracts.JOSEPH BURNETT COMPANY,BOSTON, MASS.THE HOME CANDY MAKERS
BURNETT’SSTANDARDFlavoring Extracts
Are so strong that only a small quantity may be used to give a delicious flavor. Consequently they are well adapted to be used in candy, as the flavors will not evaporate when heat is used.Guaranteed absolutely pure by Joseph Burnett Company under Pure Food and Drugs Act of 1906, Serial No. 91.
Guaranteed absolutely pure by Joseph Burnett Company under Pure Food and Drugs Act of 1906, Serial No. 91.
We recommend and sell Burnett’sStandard Flavoring Extracts.JOSEPH BURNETT COMPANY,BOSTON, MASS.THE HOME CANDY MAKERS
BURNETT’SSTANDARDCOLOR PASTES“U. S. Certified”Nothing can take their place. Absolutely harmless, perfectly pure, bright in hue, and much stronger than any liquid colors.Burnett’s Standard Color Pastes are made in accordance with the very severe U. S. Government Regulations regarding the manufacture of colors.We recommend and sell Burnett’sStandard Color Pastes.JOSEPH BURNETT COMPANY,BOSTON, MASS.THE HOME CANDY MAKERS
BURNETT’SSTANDARDCOLOR PASTES
“U. S. Certified”
Nothing can take their place. Absolutely harmless, perfectly pure, bright in hue, and much stronger than any liquid colors.Burnett’s Standard Color Pastes are made in accordance with the very severe U. S. Government Regulations regarding the manufacture of colors.
Burnett’s Standard Color Pastes are made in accordance with the very severe U. S. Government Regulations regarding the manufacture of colors.
We recommend and sell Burnett’sStandard Color Pastes.JOSEPH BURNETT COMPANY,BOSTON, MASS.THE HOME CANDY MAKERS
Transcriber’s Notes:Obvious punctuation errors repaired. Some printing errors were resolved using the fourth edition, 1915.Page 5, “convenence” changed to “convenience” (are a great convenience)Page 5, “matreials” changed to “materials” (for the materials)Page 8, “awys” changed to “ways” (in various other ways)Page 13, “244” changed to “254” for soft or light crack for candies.Page 15, “paraffin” changed to “paraffine” to match rest of usage in text (instead of paraffine in all)Page 20, “QETTLE” changed to “KETTLE” (SCRAPE OUT THE KETTLE)Page 25, “composced” changed to “composed” (is composed of candied)Page 28, “ind” changed to “kind” (no fruit of any kind)Page 29, “necessray” changed to “necessary” (probably be necessary)Page 30, “the” added to text (stick the fork underneath)Page 30, “enge” changed to “edge” (over the edge of kettle)Page 32, “heatd” changed to “heated” (was not heated enough)Page 40, repeated word “and” removed from text. Original read (size, and and make it)Page 42, text for “BROWNIES” had a repeated line from the “OPERA FUDGE” recipe preceding. The original text read:Use the recipe for “Opera Fudge,” adding a tablespoon-in a can or jar with a tight cover, and keep it in a cool, drybatch. Follow the directions for making opera fudge exactlyPage 44, “puring” changed to “pouring” (after pouring your candy)Page 54, “it” changed to “is” (the candy is cooked)Page 55, “hraden” changed to “harden” (will harden very quickly)Page 64, a repeated line makes the recipe hard to understand. Original read:and pour the eggs into the kettle with the plain syrup, stir-ring the syrup continually. The ettle which held the eggsring the syrup continually. The kettle which held the eggsdouble mixing as quickly as possible or the syrup is liable tosugar and harden for you before you get it mixed. ContinueThe corrected version was copied from the 1915 edition.Page 67, “so” changed to “no” (under no circumstances)Page 67, “boiles” changed to “boils” (fire, stir until it boils)Page 70, “drown” changed to “drawn” (wires drawn through)Page 75, “you” changed to “your” (if your starch is packed)Page 77, “reult” changed to “result” (result is a hard center)Page 84, “entrely” changed to “entirely” (left them entirely before)Page 85, “choclate” changed to “chocolate” (the chocolate is kept)Page 85, “prat” changed to “part” (lower part of the boiler)Page 90, “qiuckly” changed to “quickly” (cool them quickly)Page 95, “you” changed to “your” (filling your Christmas)Page 96, “o” changed to “or” (until dry, or will)Page 97, “kneeding” changed to “kneading” (walnuts by kneading)Page 108, “Alkuma” changed to “Alakuma” (Alkuma 66)Page 109, “Non-Paraf” changed to “Nonparaf” to match usage in text (Nonparaf 15)Page 109, “Hickorynut” changed to “Hickory nut” to match usage in text (Hickory nut 17)Page 110, “Figure” changed to “Figures” (Figures 1 and 2)
Transcriber’s Notes:
Obvious punctuation errors repaired. Some printing errors were resolved using the fourth edition, 1915.
Page 5, “convenence” changed to “convenience” (are a great convenience)
Page 5, “matreials” changed to “materials” (for the materials)
Page 8, “awys” changed to “ways” (in various other ways)
Page 13, “244” changed to “254” for soft or light crack for candies.
Page 15, “paraffin” changed to “paraffine” to match rest of usage in text (instead of paraffine in all)
Page 20, “QETTLE” changed to “KETTLE” (SCRAPE OUT THE KETTLE)
Page 25, “composced” changed to “composed” (is composed of candied)
Page 28, “ind” changed to “kind” (no fruit of any kind)
Page 29, “necessray” changed to “necessary” (probably be necessary)
Page 30, “the” added to text (stick the fork underneath)
Page 30, “enge” changed to “edge” (over the edge of kettle)
Page 32, “heatd” changed to “heated” (was not heated enough)
Page 40, repeated word “and” removed from text. Original read (size, and and make it)
Page 42, text for “BROWNIES” had a repeated line from the “OPERA FUDGE” recipe preceding. The original text read:
Use the recipe for “Opera Fudge,” adding a tablespoon-in a can or jar with a tight cover, and keep it in a cool, drybatch. Follow the directions for making opera fudge exactly
Page 44, “puring” changed to “pouring” (after pouring your candy)
Page 54, “it” changed to “is” (the candy is cooked)
Page 55, “hraden” changed to “harden” (will harden very quickly)
Page 64, a repeated line makes the recipe hard to understand. Original read:
and pour the eggs into the kettle with the plain syrup, stir-ring the syrup continually. The ettle which held the eggsring the syrup continually. The kettle which held the eggsdouble mixing as quickly as possible or the syrup is liable tosugar and harden for you before you get it mixed. Continue
The corrected version was copied from the 1915 edition.
Page 67, “so” changed to “no” (under no circumstances)
Page 67, “boiles” changed to “boils” (fire, stir until it boils)
Page 70, “drown” changed to “drawn” (wires drawn through)
Page 75, “you” changed to “your” (if your starch is packed)
Page 77, “reult” changed to “result” (result is a hard center)
Page 84, “entrely” changed to “entirely” (left them entirely before)
Page 85, “choclate” changed to “chocolate” (the chocolate is kept)
Page 85, “prat” changed to “part” (lower part of the boiler)
Page 90, “qiuckly” changed to “quickly” (cool them quickly)
Page 95, “you” changed to “your” (filling your Christmas)
Page 96, “o” changed to “or” (until dry, or will)
Page 97, “kneeding” changed to “kneading” (walnuts by kneading)
Page 108, “Alkuma” changed to “Alakuma” (Alkuma 66)
Page 109, “Non-Paraf” changed to “Nonparaf” to match usage in text (Nonparaf 15)
Page 109, “Hickorynut” changed to “Hickory nut” to match usage in text (Hickory nut 17)
Page 110, “Figure” changed to “Figures” (Figures 1 and 2)