Ten pounds of Maple Sugar, small spoon of cream tartar, and three pints of water; cook to a soft ball; set away till it is almost cold; then with the spatula cream it in the basin; as soon as it looks cloudy, pour it out at once in a deep pan; this must be done quickly or it will become hard in the basin; when cold, remove it from the pan in the same manner as the pan creams; mark it into bars or large squares for the counter.

CREAM BARS OR BABY CREAM.

Twelve pounds of Sugar, a small spoon of cream tartar, or one pound of glucose, two quarts of water; when it boils add two Vanilla Beans; cook to a Soft Crack, and pour out on a cold slab; pull until perfectly white; add a drop or so of Indigo on the hook, this will a.s.sist in whitening it; Sugar a warm slab by sieving over it pulverized Sugar; place the batch on one corner of the slab, and pull it out into strips the length of the slab; sieve Sugar over the strips; now, take an iron bar, one person being on the opposite side of the slab; press one edge of the iron bar across the strips, marking them into bars three or four inches in length; let it remain on the slab ten or twelve hours or until granulation takes place. Several varieties can be made, according to the flavor used--such as Mint, Cinnamon, Chocolate, etc. This candy can also be run through a drop machine, and in a day or so the drops will become creamy, and are very nice.

FIG BAR.

Twenty pounds of Sugar, or the same amount of Crystal Syrup; place it on the fire; when it reaches a thread, add ten pounds of Figs; cut up with the candy shears, or, what is better, grate them in the Cocoanut grater; stir until the batch reaches a large thread; set it off on a barrel, and sieve into it a pound or so of pulverized Sugar; then with the spatula work it on the sides of the basin until it becomes a thick ma.s.s; then pour out on a Sugared slab between iron bars; spread it of even thickness; now, dissolve eight or ten pounds of plain Cream in a basin inside of another basin containing water; color pink, and flavor nectar; pour this Cream over the Fig paste, and with a palette knife spread it evenly over the batch; leave it lay a few hours or over night; then cut it into bars or squares.

FIG PASTE.

Eight pounds of Sugar, two pounds of glucose, one pound and four ounces of Starch, two gallons of water, and a little less than one-half a teaspoon of dissolved Citric Acid; put the Sugar and water on the fire; add the acid; when the batch comes to a boil, add the starch dissolved in a little water; add whatever color, and flavor desired, and cook, stirring all the time, until by testing it in cold water, it leaves the fingers on cooling; pour it on a greased slab between iron bars; when cold, sieve over it pulverized Sugar, and cut it into small squares.

JELLY GUM DROPS--LEMON.

Twelve pounds of Sugar, two quarts of water, and a small spoon of cream tartar; put on the fire and dissolve; then add one pound of dissolved Gum Arabic, and a few drops of Lemon Oil; cook to a Soft Ball; then remove and with a funnel run it into starch prints; sieve a little starch powder over the tops, and set them in the dry closet till next day; then take them out of the starch, and crystalize or dip them in melted Fondant.

JELLY GUM DROPS--ROSE.

Same as Lemon, except color with a few drops of liquid Carmine, and flavor extract of Rose.

A. B. GUM DROPS--"OLD STYLE."

Put six pounds of pure white Gum Arabic into a basin with one-half gallon water; place this basin inside of another one containing water; put on the fire and stir until dissolved; then set off, and put on the fire ten pounds Sugar and cook to a good Soft Ball, and pour it into the dissolved Gum Arabic; now, let it remain undisturbed for awhile; a sc.u.m will form on the top; remove this, then with a funnel run it into starch prints; sieve some starch over the tops; put them into the closet at a temperature of about 150; let remain until next day; then remove and dust off any loose starch with a fine brush, and put to crystal. If a hard Gum Drop is wanted, use more Gum Arabic and less Sugar.

CORDIAL DROPS.

Six pounds of Sugar, one quart water; cook a good thread, or about 222; remove from the fire and add one pint of Cologne Spirits, or ninety-eight per cent. Alcohol, having added to it whatever color and flavor desired; now, with a funnel run it into starch prints; sieve a little starch powder over the tops, and set in the warm closet till next day, they may then be removed from the starch and crystalized or dipped in melted fondant. Brandy drops are made in the same manner, except use Brandy instead of Alcohol.

MARSHMALLOW DROPS.

Put into a basin five pounds of white Gum Arabic pulverized; add one-half gallon water; place this basin inside of another one containing water; set on the fire and stir till dissolved; then add nine pounds of pulverized Sugar, and evaporate until of a thick consistency; now, add the whites of two dozen Eggs; beat to a staunch foam, and stir until perfectly white and of a good body; or, until when laying the back of your hand on the batch, it does not adhere to it; flavor Orange Oil, Orange Flower water, or Vanilla; set off, and having a wide-mouthed bag with a tin spout, fill it with the mixture; hold in the left hand, and with the right cut the drops off with a small wire into starch prints; sieve a little starch powder over the tops, and set away in the closet till next day; they may then be removed and put into tin boxes; some use a decoction of Marshmallow Root in making the drops, but as it gives them a bitter taste, I always omit it.

GLACE NUTS AND FRUITS.

Select a small quant.i.ty of English Walnut halves, Brazil nuts, Cocoanut; cut into small squares, Cherries, Limes, Apricots, Pine Apple, both red and white; cut into small squares, Dates and Figs; spread all these out on a tray to dry, except the Cocoanut, which prepare in the following manner: Take three pounds of Sugar with one pint of water; when it boils, add the fresh Cocoanut, say, one whole one cut into small squares; cook just to a thread; remove and, with the spatula, work the syrup on the sides of the basin till it becomes cloudy; pour all on a wire sieve, having a pan under it to catch the syrup that drains from the Cocoanuts; set them away until dry. When ready to glace, cook six pounds of Sugar, a teaspoon of cream tartar, and one quart water to about 280 or 290; pour it into a deep pan, having placed it on the center of a slab, on a rest of some kind, so the cold slab will not chill the syrup; now, throw into the syrup the Nuts and Fruits, one piece at a time, removing them with a dipping ladle and dropping them on the slab. Many other Fruits may be prepared in this way, and are very popular, such as Orange Slices, Malaga and California Grapes, etc., but only small quant.i.ties should be made at a time, as they soon become sticky when exposed to the atmosphere.

CREAM GOODS

CREAM, OR FONDANT.

Particular attention must be given to the manufacture of Cream, as it is the basis of all Cream goods. Take twenty pounds of Sugar, three quarts of water, and two small teaspoons of cream of tartar or four pounds of glucose; put on the fire and stir until dissolved; cook to a Soft Ball then pour out on a marble slab, having previously been sprinkled with a little water; let it remain until cold, or nearly so; then turn in the edges, and with a long-handled wooden spatula or cream sc.r.a.per, work it back and forward until it granulates into a smooth, white ma.s.s; now, knead it thoroughly with the hands and put it into a crock; cover with a damp cloth, and it is ready for such goods as plain and fancy Creams, Chocolate Cream Drops, Cream Walnuts, Figs, Dates, etc., etc.

FONDANT FOR DIPPING.

Use the same proportion of Sugar, water, cream of tartar, or glucose, as in previous batch; cook to the blow, or 230 strong; pour out on a cold, damp slab; let remain until perfectly cold, then cream as directed before. This Cream is used for all Dipped goods, Icing goods, etc.

HOW TO FLAVOR AND COLOR CREAM.

If Vanilla flavor is wished, add when the batch begins to boil one Vanilla Bean to each seven pounds of Sugar; prepare the Beans in the following manner: Split them in halves to the stem; sc.r.a.pe out the centers; place these on the slab so they may be incorporated in the syrup; while creaming the Beans, add to the batch; or, if flavoring with extract, pour it on the batch while on the slab; the color should be added when the batch reaches the boiling point.

SYRUP FOR CRYSTALIZING.

Take any number pounds of Sugar, one quart of water to each six pounds, and boil to 34 by the saccharometer if a fine crystal is desired; if a coa.r.s.e one, boil to 36; set off and let remain undisturbed until nearly or quite cold; then sprinkle a little water over it to dissolve the thin crystal coating that has formed over the top; it is now ready for use; having placed the goods for crystalizing in pans, with a dipper pour the syrup carefully over them until covered; then place over each pan damp cloths, allowing them to rest on the syrup, this takes up the crust of Sugar that forms on top of the syrup; set the pans where they will be undisturbed for about eight or nine hours; then place them in the crystal trough; drain off the syrup and let remain until dry; remove the cloths from them; turn the pans upside down on a table, and the goods will fall out.

CASTING IN STARCH.

This process consists in having a number of starched trays, which are made of wood about two and one-half or three feet in length, eighteen or twenty inches in width, and two inches in depth; fill these with fine, dry starch powder and level the top; now, with plaster molds, which are made fast to a strip of wood one or two inches wide, according to the size of the molds, press into the starch and remove carefully; take a Confectioner's funnel and a round stick which just fits the small hole at the bottom of the funnel, and long enough to give a hand hold above the funnel; fill part full with syrup, and holding it over the starch prints raise the stick a little and allow enough syrup to escape to fill the print, and so on till all are filled; then remove to the starch closet; when they have remained long enough sieve off the starch; if there is still some starch adhering, dust it off with a fine brush; then place the goods in pans for crystalizing.

MAPLE FONDANT.

It is made in the same manner as other Cream, except use Maple Sugar instead of Confectioner's A, and a little less cream of tartar or glucose; if wished to tone down the strong flavor of the Maple, use one half Maple and one-half Confectioner's A.

DIPPED BONBONS.

Take three or four pounds of Cream made for dipping; put it into a porcelain dipper enclosed in a jacket containing water; place this on the fire, and when the water boils, set off and stir and work the Cream with a small spatula until it is the consistency of Milk Cream; now, place the dipping pot on a table; arrange the centers to be dipped on the left of the pot, and a clean sheet of tin on the right; drop a center in the Cream; then with a wire ladle or an ordinary fork, dip the center, and removing it, drop it on the sheet of tin; in a little while they will be hard enough to handle. In this mixture dip English Walnut halves, Pineapple cut into squares, whole Cherries, in this case; color the Cream pink and flavor Nectar; Marshmallow Drops making the Cream any color desired; Almond paste formed into small b.a.l.l.s; color the Cream a green tint; Quince Jelly, Cream colored Orange tint; Citron cut into squares, Cream, white and Vanilla flavor; Nougat cut into small strips, chopped-up Black Walnuts, chopped Pistache Nuts, Filberts, Brazil Nuts, Cocoanut, etc.

CORDIALS DIPPED.

Dip Cordial Drops in this same Fondant as mentioned above; they are very nice and popular in the winter season, but do not stand well in summer.

DIPPED MAPLE BONBONS.

Prepare three or four pounds of Maple Cream in the same manner as for white and for centers; cook two pounds of Maple Sugar to a Soft Ball, and whip into it the whites of three Eggs; beat to a staunch foam; when cold, roll into b.a.l.l.s and dip; also dip English Walnut halves in this Cream. Another nice center for Maple is one fresh grated Cocoanut, and one and one-half pounds of pulverized Sugar worked into a paste, rolled into b.a.l.l.s and dipped. Still another: Cook four pounds of Maple Sugar with one spoon cream of tartar to 265, and stir into it two grated Cocoanuts; pour out on a damp slab, cream it and form it into b.a.l.l.s.

CHOCOLATE BONBONS.