Fig. 14. Cocoanut Slicer and Shredder.Fig. 14.Cocoanut Slicer and Shredder.IMPROVED STEEL GRATER.Pat. Aug. 30, 1887.
No. 2 we claim to be the best Hand Made Machine in the Market. It is easily adjusted for cutting, slicing or grating, the several plates requiring but a moment to adjust to the shaft. It is the only machine having an outside adjustment.
No. 2 Machine, Slicer and Shredder$20 00Grater for same3 00
6 lbs. Granulated Sugar.4 lbs. Brown sugar.3 pints Water.2 lbs. Glucose.4 Large Cocoanuts Sliced.
Process.—Boil to crack 310 by the thermometer, the sugar, glucose and water; have the cocoanut freshly peeled and sliced ready; raise the pan two or three inches from the fire; slide in the nut, stirring gently with spatula to keep them off the bottom till well boiled through, then pour out in tins or frames.
N.B.—Stir gently only the one way or you may grain the boil.
Fig. 13. Citron and Orange Peel Slicing Machine.Fig. 13.Citron and Orange Peel Slicing Machine.This is a useful Machine for Slicing Peel in thin and regular pieces for the tops of Maderia Cakes, etc.It is also made double-action i.e.—with both Slicing and Shredding Knives, the latter being used to shred or grate Cocoanut, etc., very fine.Price, $13 00
This is a useful Machine for Slicing Peel in thin and regular pieces for the tops of Maderia Cakes, etc.
It is also made double-action i.e.—with both Slicing and Shredding Knives, the latter being used to shred or grate Cocoanut, etc., very fine.
Price, $13 00
Fig. 202 a. Price $1 00. New Almond Grater.Fig. 202 a.Price $1 00.New Almond Grater.One of the BestAlmond Graters inthe Market.
One of the BestAlmond Graters inthe Market.
10 lbs. White Sugar.2½ lbs. Glucose.3 pints Water.1 lb. Nonpareils.1 Cocoanut.Brilliant Rose Coloring.
Process.—Cut a large cocoanut into slices, dry them and lay them on the pouring plate in rows about half an inch apart; sprinkle between them thickly some nonpareil of various colors (hundreds and thousands). Boil to crack the sugar, glucose and water; tinge with brilliant rose, and carefully and evenly pour the contents over the pouring plate, disturbing the nut and nonpareil as little as possible. A good plan is to have a small shallow ladle with an open spout, into which pour a little of the boil, run over the plate a small stream from the ladle first, this will bind the nut, etc., and keep them in their places while the bulk is being poured out.
10 lbs. Good Brown Sugar.2 lbs. Glucose.Lemon Flavoring if desired.3 lbs. Almonds.3 pints water.
Process.—Split with a sharp knife the almonds, lay them face downwards on an oiled plate, cover the plate as closely as possible; boil the glucose, sugar and water to the crack 305; remove the pan from the fire, and pour the contents carefully and evenly over the almonds; the addition of a little lemon or almond flavoring will improve it.
N.B.—See remarks re-ladle in previous recipe.
10 lbs. Brown Sugar.2 lbs. Glucose.6 lbs. Sweet Almonds.3 pints water.
Process.—Clean your almonds by blowing out all the dust and grit, pick out the shells, dissolve the sugar water and glucose; boil the lot up to crack; pour the contents on oiled plate. Sprinkle the almond all over the boil, shake over the lot a few drops of oil of lemon; turn up the edges first, then the whole boil; mix and knead it like dough until all the almonds are well mixed in; no time must be lost in this process or the sugar will get too hard; when firm make a long roll of the entire boil, place it on a hard wood board, and cut it up into thin slices; it will have to be kept in shape while cutting, by turning over and pressing the sides as it becomes flat; a special large sharp knife is used for this purpose. A smaller boil than the above had better be tried by beginners, say half the quantity. This can be done by halving the ingredients. Needless to state these remarks apply to other recipes.
12 lbs. White Sugar.3 lbs. Glucose.6 lbs. Sweet Blanched Almonds.4 pints water.
Process.—Boil the sugar, water and glucose in the usual way to the degree of weak crack, 305 by the thermometer, then ease the pan a little way off the fire, and let the almonds gently slide into the mass. Use the spatula a little just tokeep the almonds from sticking to the bottom, stirring lightly only the one way, then watch the boil carefully till it turns a light golden color; lift off the pan and pour the contents into the frames. The almond will come to the top better in tins than in pouring plates.
Of course a better quality is made by adding more almonds, or vice versa. The almond after being blanched should be spread on a tin and dried, either on the stove top or in the oven.
12 lbs. White Sugar.3 lbs. Raspberry Jam.2 quarts water.Brilliant Rose Coloring.
Process.—Melt the sugar in water, and boil to ball 250; add the raspberry jam, and stir it well in; remove the pan from the fire, add sufficient coloring to make bright raspberry; rub part of the mixture with spatula against side of pan until it changes a heavy opaque, then stir the whole mass until uniform. Pour the contents carefully on a slab, covered with greased paper; make the sheet about ½ inch thick, mark into bars with a sharp knife, and break up when cold.
6 lbs. White Sugar.2 lbs. Apricot Jam or Pulp.2 pints water.Saffron Coloring.
Process.—Melt the sugar in the water and boil to ball, 250, add the jam or pulp. Stir well until thoroughly mixed in, remove the pan, rub part of the contentsagainst the side of the pan with spatula until cloudy and opaque; color with saffron a bright yellow, then stir the whole together until uniform cloudy; pour out in frames or on slab covered with oiled paper. A pinch of tartaric acid would improve the flavor, but often prevent candying, unless in the hands of an expert. In any case the acid should be added in a fine powder after the whole has been thoroughly grained. A pallette knife is a very useful knife for rubbing the sugar against the sides of the pan.
14 lbs. Brown Sugar.6 large Cocoanuts Sliced.3 pints water.
Process.—Melt the sugar in the water, and boil to degree of ball, then add the sliced cocoanut, stir them in remove the pan from the fire and rub the sugar against the side of the pan until it becomes cloudy stir the whole together until the whole becomes cloudy and thick; turn out the batch into tins or on slabs; mark with a sharp knife into squares or bars. When cold break it up at marks. Prepare the cocoanuts by cutting them up into thin slices with a spokeshave or machine. The brown skin is seldom skinned off for this dark candy.
14 lbs. White Sugar.6 Large Cocoanuts Peeled and Sliced.3 pints Water.
Process.—Peel off all the brown skin from the nuts with a sharp knife; wash them and cut into thin slices.Melt the sugar in the water and boil to ball 250, add the sliced nuts, keeping the boil well stirred. When thoroughly mixed, remove the pan from the fire and commence to grain with pallette knife or spatula until the whole mass turns an opaque white. Now turn out the batch into frames, or on the slab, which has been covered with paper; mark into convenient sized bars, break up when set hard.
10 lbs. Brown Sugar.1 lb. Pure Block Cocoa.4 Cocoanuts shredded.3 pints water.
Process.—When cracking the nuts, do so over a basin and save all the milk: peel all brown skin off and cut the nut into fine shreds with machine; dissolve the sugar in the pan with the water and cocoanut milk, boil up to ball, remove the pan a little off the fire, then add the nut together with the pure block cocoa, stir the whole together, grain on side of pan as before directed. Stir the whole well up and turn out into frames or on pouring plates.
N.B.—The pure cocoa should have been previously melted in a saucepan or chopped up in small pieces. In the latter case there is less waste, and the heat of the sugar would soon melt it.
7 lbs. White or Brown Sugar.1 lb. Currants cleaned and dried.½ lb. Sultanas.½ lb. Sweet Almonds.2 pints water.Saffron Coloring.
Process.—Mix together the fruits, which should have been freed from grit and dust; boil the sugar and water to the degree of ball, 250; remove the pan from the fire; 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 whole together, adding a little saffron to color a bright yellow. See that the mass has changed to an opaque, then turn the lot out into frames or on a pouring slab.
Fruits green, dried or preserved, almonds and nuts of almost every description, as well as flavors and colors of a pleasant taste and pretty hue may be used in making candies. The process is exactly the same: the ingredients can be arranged to suit the fancy of the maker and the palate of his customers. The field to select variety from seems inexhaustible, so that new goods of this class should be introduced ad. lib. No good purpose could be served by giving a procession of these simple instructions, when with little thought and judgment anyone could invent a new candy for themselves. It might be as well to add that a little glucose or cream of tartar added will make the candies softer, and may be used, if preferred, in each formula in the proportion of 2 lbs. of glucose or a teaspoonful of cream tartar to every 10 lbs. of sugar.
ROLLER PATTERNS.ROLLER PATTERNS.
No.To lb.1Tom Thumb Drop10002Currant Drop8403Acid Drop5004Sour Ball2505Sour Ball1806Fish2007Fish1508Fish1209Fish6010Fish4011Strawberry20012Raspberry20015Shell20016Motto Lump20017Motto Lump12018Motto Lump8027Seal Cough20028Waffle18033Cigar3537Heart and Hand10038Acorn20942Batton20053Cough12054Polka20055Rifle15058Twist Loaf200
14 lbs. White Sugar.3 lbs. Glucose.4 pints water.¼ oz. Oil Lemon.Saffron Coloring.
Process.—Put the sugar and water in a pan, place it on the fire, giving it an occasional stir until the sugar is dissolved, then add the glucose, or ¼ oz. cream of tartar—either will do, but do not use both—place the cover on the pan and let it boil for ten minutes or so, (the cover is put on to steam the sides of the pan and keep it clean and free from granulation); take off the cover and put in the thermometer, immersing the bottom part in the boiling liquid. Let the whole boil until it reaches the degree of crack, 300; tinge with saffron, then pour the contents on pouring plate, which has been previously oiled; sprinkle a few drops of oil of lemon over it, turn the edges as it begins to cool: then turn it over, knead it up as soon as you can handle it: if it is on a cool slab you must be pretty smart or it will get too hard. As soon as it gets stiff enough cut off small convenient pieces and pass through the barley sugar machine; when cool break up, give them a good shake in a rough sieve to free them from any machine scraps; the drops are then ready for bottling. Powdered sugar is not usually mixed with these drops.
14 lbs. White Sugar.3 lbs Glucose.¼ oz. Essence of Pear.1 oz. Tartaric Acid.2 quarts water.Paste, Red Color.
Process.—Dissolve the sugar in the water, add the glucose, and bring the whole to the degree of crack, 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 powdered acid in a little heap, pour over the acid the pear essence and thoroughly mix through the entire mass by kneading: when the batch is stiff enough cut off in small pieces and pass through the pear drop rollers; when cold sift and mix some icing sugar amongst them, and bottle.
14 lbs. White Sugar.2 quarts water.3 lbs. Glucose.½ oz. Essence of Raspberry.1 oz. Tartaric.Coloring, Brilliant Rose.
Process.—Melt the sugar in the water, add the glucose and boil the whole up to crack; 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 powdered acid in a little heap, pour over the acid the raspberry flavoring and knead up the batch till thoroughly mixed and fit for the machine. Cut off in pieces and pass through the raspberry rollers; sift, dust and bottle when cold.
14 lbs. Brown Sugar.3 lbs Glucose.Lemon Flavoring.2 lbs. Almonds, Chopped.4 pints water.
Process.—Boil the sugar, glucose and water, as directed, to the degree of crack; pour the boil on oiledplate, sprinkle the almond over it with a few drops of oil of lemon, knead the whole together till stiff, cut off small pieces and pass through tablet rollers.
14 lbs. White Sugar.3 lbs. Glucose.4 pints water.1 oz. Tartaric Acid.Saffron Coloring.¼ oz. Essence Pine Apple.
Process.—Boil the sugar, glucose and water, as before directed, to the degree of crack 310; add to the boil saffron paste after it has been poured on the slab: when on the slab put in the acid and essence of pineapple; knead the whole together; when stiff enough, cut off in pieces and pass through the pineapple roll.
14 lbs. White Sugar.3 lbs. Glucose.1 lb. Desiccated Cocoanut.4 pints water.
Process.—Boil the sugar, water and glucose to the degree of crack; pour on slab and sprinkle the desiccated cocoanut over the boil, flavor with lemon, mix up and pass through tablet rollers.
14 lbs. Best White Sugar.¾ oz. Cream of Tartar.Lemon Flavoring.4 pints water.4 oz. Tartaric Acid.
Process.—Put the sugar and water in clean bright pan and bring to the boil, add cream of tartar, place the lid on the pan and boil for ten minutes: remove thecover and put in thermometer, boiling on a sharp fire to the degree of crack: pour out at once on clean, greased slab: when cool enough, turn up at the edges and fold the boil over, then add the acid which has been finely powdered, together with a few drops of lemon; knead up the whole until stiff and pass through drop or tablet rollers; break up when cold, and dust with powdered sugar, weigh and bottle.
N.B.—We mean the term "white sugar" to include loaf, dutch crush, granulated or crystal; any of these of good quality will answer the purpose.
14 lbs. Brown Sugar.3 lbs. Glucose.3 oz. Acid Tartaric.½ oz. Oil Aniseed.¼ oz. Oil Cloves.¼ oz. Oil Peppermint.2 oz. Herb Horehound.5 pints Water.
Process.—First boil the herb horehound in the water ten minutes, then strain; add the liquor to the sugar and the glucose, and boil as for other drops to crack 310; pour on oiled slab; turn up the edges and fold in the boil, then put the tartaric acid in a little heap on the boil, and pour over it the aniseed, clove and peppermint, knead up the whole, thoroughly mixing the flavors until stiff enough to pass through machine cough drop rollers.
N.B.—The brown sugar should be of good boiling quality.
14 lbs. White Sugar.3 lbs. Glucose.3 oz. Acid Tartaric.½ oz. Cough Drop Essence.½ oz. Oil Aniseed.4 pints Water.
Process.—Boil the sugar, glucose and water as before directed to the degree of crack, 310; pour on greased slab; first turn up boil, then add powdered acid, cough drop essence and oil of aniseed; mix thoroughly until ready for machine, and pass through cough drop rollers; break up, sift, and dust with powdered sugar.
N.B.—We have almost said enough about plain machine drops; they are all practically made alike, the color, flavor and shape alone differing. Seeourlist forcolorsandflavors,candy machinesandrollers.
1 oz. Dried Rose Leaves boil in 1 gallon water to half a gallon, strain and mix with 10 pounds Sugar, 21 pounds Glucose and 1 oz. strained Tar, boil to the crack and finish as for other drops.
8 lbs. White Sugar.2 lbs. Glucose.Vanilla Flavoring.3 pints Water.1 oz. Tartaric Acid.
Process.—Place the pan containing the sugar and water on the fire, stir in the glucose and bring the lot to the degree of weak crack, 300; pour on the slab, turn up the edges, fold over the boil, and add the acid and vanilla; when thoroughly mixed and stiff enoughto handle, then pull over the hook until glossy white: remove it to the slab, and roll into rods about half an inch thick; when cold snip off into short equal lengths and dip them into melted chocolate paste, composed of ½ lb. pure block cocoa, ½ lb. ground sugar and 3 oz. lard or cocoa butter (no water). Melt these ingredients in a vessel by standing it on the hot furnace plate (not too near the fire) stir until all is dissolved and incorporated, then dip sticks in this mixture singly, taking them out immediately and laying them on wire frames to dry.
8 lbs. White Sugar.2 lbs. Glucose.Desiccated Cocoanut.3 pints Water.4 oz. Pure Cocoanut.
Process.—Boil the sugar, water and glucose as directed to degree of weak crack, 300; pour on oiled slab: cut off one third for pulling; add to the other two-thirds the pure cocoa and mix it in; pull the smaller piece over the hook until white and glossy; spread out the solid sugar and lay the pulled in the centre casing it round evenly then roll into sticks 1 inch thick; when cold, snip off into lengths make a thin solution of gum or gelatine, wet the surface of each stick, and roll in desiccated cocoa nut; when dry they are ready for sale.
Clear white.
10 lbs. White Sugar.2 oz. Tartaric Acid.Lemon Flavoring.½ oz. Cream of Tartar.3 pints water.
Process.—Put the sugar and water in a clean bright pan, add the cream of tartar and boil up sharply to a weak crack, 300; pour the batch on oiled slab; turn in the edges, fold the boil over, then put in powdered acid with a few drops of lemon; knead the whole together, working one end down to a point; draw it out the required thickness, the full length of the plate, cut it off, then do another length likewise, repeating the operation until the boil is worked up; keep the first piece in shape by occasionally rolling them while the remainder of the boil is being pulled out and shaped. When the boil is finished, and the sticks cold, snip them off in lengths with scissors. An assistant is very useful to keep the sticks in motion while the boil is being worked up or they may become flat.
Dark brown with light stripes.
8 lbs. Brown Sugar.2 lbs. Glucose.3 pints Water.Peppermint Flavoring.
Process.—Bring the sugar, glucose and water to the degree of crack in the usual way; pour the batch on the slab; work in the flavors; cut off a piece about 1½ pounds from the boil and pull it over hook until light and satiny, then roll the pulled sugar out into a long stick, cut it into six pieces of equal length and lay them on the solid boil longways and equal distances apart, then roll the boil into shape, bring down one end to a point; pull out into convenient lengths, twistingthem so that the stripes form a pretty spiral round the stick.
N.B.—For the stripes in this case, white sugar is often used and looks much better, but to do so two pans are necessary, one may be a small saucepan to boil two pounds. The white sugar is boiled separately in the ordinary way, otherwise, process, would be exactly as described.
Pulled yellow centre with yellow case.
8 lbs. White Sugar.2 lbs Glucose.Yellow Paste Color.3 pints Water.Lemon Essence.
Process.—Boil the sugar, glucose and water to a weak crack; pour the batch on oiled slab; work in color and flavor; cut off one-third and pull over the hook until of a bright yellow satiny appearance; remove it from the hook; spread out the plain sugar and lay the pulled in the centre; case it nicely all round with solid, then commence to roll; bring one end down to required thickness; pull out into sticks as long as convenient, when cold snip into lengths required.
Pulled white body with one broad red and two narrow orange stripes.
8 lbs. White Sugar.2 lbs. Glucose.3 pints Water.Red Coloring.Oil of Orange.Tartaric Acid.
Process.—Boil the sugar, glucose and water to the weak crack, 300; pour batch on slab; cut off about one-third of the boil; divide this into two pieces; color one-part a deep red and the other a deep orange; mix in the colors quickly and stand them aside on a piece of wood in a warm place till wanted; now put the acid and flavoring into the larger portion of the boil and pull over the hook until white and spongey; remove it to the slab, then take the piece of red sugar and draw it out about 18 inches long and 2½ inches wide; lay it down the centre of the pulled sugar, then take the piece of orange sugar and pull it out about 3 feet, half the thickness of the red, cut in two and place one on each side of the red, about two inches from it, roll, twist and pull out the recognized thickness; when cold, snip in lengths.
Clear pink body with four narrow white stripes.
6 lbs. White Sugar.2 lbs. Glucose.Cinnamon Flavor.3 pints water.Cherry Paste Color.
Process.—Bring the sugar, glucose and water to the crack and pour out; cut off piece and pull it white: color the body light pink, add the flavor, prepare the four stripes as before directed, lay them on the clear sugar, equal distance apart, roll out in lengths and snip off when cold.
Almost transparent with a tinge of red, striped with white and red stripes alternately.
8 lbs. Sugar.2 lbs. Glucose.3 pints water.Cherry Paste Color.Oil of Cloves.
Process.—Boil the sugar, glucose and water to 300; pour on the oiled slab; cut off small portion, divide it into two, color one deep red, pull both stripes and lay them alternately on the solid sugar, form the boil into a roll, bring down one end, usually the left end, to a point; pull out in long lengths and twist; when cold snip with scissors to size.
Pulled white centre, cased with red and striped with six narrow white stripes.
8 lbs. White Sugar2 lbs. Glucose.3 pints water.Cherry Red Paste Color.Raspberry Essence.
Process.—Boil the sugar, glucose and water to crack 300; pour the batch on plate; cut in half and color one half red, then flavor both halves with essence, (raspberry and a little tartaric acid); pull one half over the hook and cut off one third of it and lay it aside; put the other two thirds in the centre of the red solid sugar and case it around; now lay the remaining piece of pulled sugar in six lengths of equal thickness and distances apart on the top of the cased boil; roll out the ball to the required thickness, twist and snip off into lengths when cold.
Hand Made.
8 lbs. White Sugar.2 lbs. Glucose.3 pints water.Lemon Flavoring.Saffron Color.
Process.—Put the sugar and water in a clear, bright pan and bring to a boil, then add the glucose: put on the lid for five minutes, continue boiling in the usual way till it reaches crack 300; now add sufficient coloring to tinge a golden color and pour the boil carefully over the smooth slab, so that the sheet of sugar will not be more than the eighth of an inch thick. When the sheet has partly set, cut it into strips one inch wide and the whole length of the sheet with scissors. Let an assistant take charge of the strips and twist them by taking hold of an end in each hand and turn them in opposite directions, forming a spiral column; when cold snip the required lengths and carefully weigh and bottle. To make these goods the operators must be very quick in their movements. The slab must be warm on which the sugar is poured, as the thin sticks cool so fast and get brittle.
For cornered drops cut at angles, black with white stripes.
8 lbs. Brown Sugar.2 lbs Glucose.3 pints water.Peppermint Flavor.
Process.—The process is exactly the same as for peppermint stick, viz; boil the sugar water and glucoseto weak crack, 300; pour the boil on oiled plate, flavor with peppermint and work well up; in a smaller pan have two pounds of white sugar, with the usual proportion of cream of tartar and water boiled to the same degree; pull this over the hook until white and porous; remove it to the plate and work it down into lengths about one inch thick; lay them longways on the solid boil, equal distances apart; make the whole boil into a thick roll, bringing one end down to a point; draw off as for one cent sticks, but thicker; then with scissors snip them off in pieces about an inch long. Hold the scissors in the right hand, the sugar in the left; every time you make a clip turn the sugar half way round, so that the corners of each cushion will be at opposite angles.
The formula given for the different kinds of sugar sticks will answer for the variety of bull's eyes. The process and ingredients are precisely alike. The sticks may or may not be drawn out a little thicker, according to the size of drop required. Cream of tartar may be substituted for glucose in all recipes given for boiled goods. The sugar is not boiled quite so high for hand goods or pulled sugar as it is for machine drops; being a little lower it works better, keeps longer pliable, and is less brittle when cold.
8 lbs. Sugar.2 lbs. Glucose.Color.3 pints water.Flavor.
Process.—Boil the sugar, water and glucose in the usual way to weak crack, say 300; pour the boil on the slab, color and flavor to taste; work the batch up until stiffish, then roll the boil round, getting one end down to a point as directed for sticks, pull it off in lengths of about three feet and about one inch thick; cut in pieces with "Jackson Ball Cutter" and roll round with the hand. An expert assistant is necessary for this operation, as the balls must be shaped while hot and kept on the move till cold.
JACKSON BALL CUTTERS.JACKSON BALL CUTTERS.This cut represents our Improved Ball Cutter, or Press, which cuts only one size ball; the improvement consists of a finger bar, operated by a cam, so that each time the handle is raised the fingers throw out the balls from between the knives.Fig 211 a.
JACKSON BALL CUTTERS.
JACKSON BALL CUTTERS.
This cut represents our Improved Ball Cutter, or Press, which cuts only one size ball; the improvement consists of a finger bar, operated by a cam, so that each time the handle is raised the fingers throw out the balls from between the knives.
Fig 211 a.
No.1Cuts8 balls,1⅛ inchdiameter(with Fingerbar)}$15 00"2"11 balls,13-16 in."""3"9 balls,1 inch""
Fig. 210 a. Jackson Ball Cutter.Fig. 210 a.
This Machine has two steel knives, and is regulated by a gauge, so that it will cut Balls of any size.
Price, $5 00
This general recipe will apply to all balls. For details of pulling, striping, casing and variety the reader is referred to the various processes given for sticks and bulls eyes. They are all made and finished in this way. For small sizes, pull out the lengths thinner; for large sizes, thicker.
To make the various striped balls nicely, requires practice and a good deal of it. No amount of book learning will teach those who are quite ignorant of sugar boiling; but at the same time if the reader has mastered the simpler process at the beginning of the book, he is quite capable of understanding this and working out his own ideas in this way; but hand-made balls should not be attempted until the learner feels confident he can manage a boil easily and quickly, because there is no time to think after the sugar is on the slab. The manipulation must now have been acquired to an extent so as to enable the operator to proceed as if by instinct.
8 lbs. White Sugar.2 pounds glucose.5 or 6 drops Otto of Roses.3 pints water.Cherry Paste Color.
Process.—Boil the sugar, glucose and water to the degree of crack 300, pour on oiled slab, cut off about one third for pulling, color the larger piece a deep red and flavor with otto of roses; pull the smaller piece over the hook till white; spread out the larger piece,lay the pulled sugar in the middle, casing carefully round, pass through small acid drop rollers.
N.B.—Turn the boil on its edge every time you cut a piece for the machine, in order to keep the pulled sugar as near the centre as possible.
8 lbs Sugar.2 lbs. Glucose.3 pints water.1 oz. Tartaric Acid.Cherry Red.Yellow Paste Color.¼ oz. Essence Pear.
Process.—Melt the sugar in the water, add the glucose and boil to 305; pour on slab, cut the batch into three equal parts, flavor with essence of pear, together with a little acid, color one part deep red and one deep yellow, pull the third portion over the hook and lay it between the yellow and red pieces so that one side will be yellow and the other bright red; cut off into convenient sizes and pass through large pear drop rollers. These goods are sold either plain or crystalized.
See our stock of clear toy moulds, list of which is mailed on application. They may be had to turn out all kinds of figures, such as dogs, cats, elephants, etc. They are very popular among the children and sell well in certain districts, and show a handsome profit. The moulds are generally made in two parts; they must be well oiled; the sugar boiled as for drops. Fillthe moulds full, and just before the whole mass sets, pour as much of the sugar out as will run; this will leave only a thin coating which cling to the sides of the shapes and will easily come out when the mould is parted, then you have the figures complete but hollow. Boiled sugar whistles are made exactly the same way.
Several descriptions of boiled sugars are sold crystalized, which look very pretty and stand exposure to the atmosphere better. The process is very simple and may be done with little trouble. When the drops have been made and set, break them up and sift them well in a coarse sieve, now shake them over a pan which is boiling, so that they get damped by steam, and throw them in a heap of crystal sugar; mix them well up, so that the sugar adheres to the drops uniformly: now sift them out of the sugar again and they will dry in a few minutes and be ready for packing. Another method is, when the drops have been made and sifted, to have a thin solution of gum or gelatine and shake it over them and rub them all together till damp all over; now throw over them sufficient crystal sugar to coat them and mix them up; when dry sift again and pack.
N.B.—-When being crystalized the goods should be warm, not hot, or they will candy. Large French pears should be crystalized by the latter process andbe almost cold during the operation; being bulky they retain the heat a long time, and therefore have a great tendency to grain.
8 lbs. White Sugar.2 lbs. Glucose.Yellow Color.3 pints Water.Lemon Flavoring.
Process.—Boil the sugar, glucose and water to weak crack, 305; pour the boil on slab, flavor with lemon and color yellow; cut this boil in two and pull one-half over the hook; roll the pulled half out in lengths about the size of a corn pod; now put the plain yellow sugar through the Tom Thumb drop rollers, loosening the screws a little, and ease the pulled sugar with sheets from the machine; if done carefully, the result will be a good imitation of real Indian corn.
Roast the corn berries over a smokeless fire in a corn popper (get our price for corn poppers); keep shaking until every berry has burst; boil sufficient sugar and water to the degree of feather, 245; add to each 7 lbs. syrup, four ounces of dissolved gum arabic; wet the popped corn in this syrup, and roll them in fine pulverized sugar until coated all over, then lay them aside; when dry repeat the coating process in the same manner until they have taken up the desired thickness of sugar. Weigh or measure sufficient coated berries, according to size of ball required, moisten them withthin 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 way with pop corn ball press.
Fig. 208 a. Pop Corn Ball PressFig. 208 a.
Pop Corn Ball Press
Makes Balls 3½ inches diameter, has brass cups top and bottom, so arranged that the ball is pushed out of the cup at each operation.
Any Size Ball made to order.
Price complete any size Ball, $35 00
Process.—The corn berries are prepared as for balls; boil brown sugar in the proportion of 8 lbs. sugar and two pounds molasses to ball, 250; pour the syrup over the corn and thoroughly mix them; press themimmediately into oiled tins. The process should be done quickly and the seeds pressed as tightly together as possible; when cold they are ready for sale and may be cut to size with sharp knife.
POP CORN HAND BALL PRESS.
Fig. 209 a. POP CORN HAND BALL PRESS.Fig. 209 a.
2in.diameterPrice$4 002½"""4 003"""4 003½"""5 004"""5 00Egg Shape 3⅛ × 2¼"5 00
Process.—Prepare the corn as for balls and pack them closely into strong square tins slightly oiled with olive oil of best quality; boil to crack, sufficient brown sugar and glucose for quantity required and pour the hot syrup over the pop corns, just enough to make them adhere. When cold cut them up with a sharp knife the size.
CORN POPPERS—Made Very Strong.
Fig. 523. CORN POPPERS—Made Very Strong.Fig. 523.
½ Peck$2 001 Peck2 75½ Bushel3 751 Bushel4 75
2 lbs. White Sugar.4 lbs. Glucose.4 lbs. Desiccated Cocoanut unsweetened.Yellow Coloring.1½ lbs. Farina.2 pints Water.
Process.—Mix the ingredients in copper pan; boil on a slow fire to stiff ball, 250, stirring all the time; add coloring to fancy; when ready, pour carefully on an oiled plate, making the sheet about half an inch thick; when cold, dust with pulverized sugar and cut up with sharp knife to size.
N.B.—A few loose iron bars are useful to form a square on the pouring plate, in proportion to size of boil; that the exact thickness of sheet may be determined.