STICKS LIKE A BROTHER.--A paste that will adhere to anything.--Prof.

Alex. Winch.e.l.l is credited with the invention of a cement that will stick to anything (_Nat. Drug_). Take two ounces of clear Gum Arabic, one and one-half ounces of fine Starch and one-half ounce of White Sugar. Pulverize the Gum Arabic, and dissolve it in as much water as the laundress would use for the quality of starch indicated. Dissolve the starch and sugar in the gum solution. Then cook the mixture in a vessel suspended in boiling water until the starch becomes clear. The cement should be as thick as tar and keep so. It can be kept from spoiling by dropping in a lump of Gum Camphor, or a little Oil of Cloves or Sa.s.safras. This cement is very strong indeed, and will stick perfectly to glazed surfaces, and is good to repair broken rocks, minerals or fossils. The addition of a small amount or Sulphate of Aluminum will increase the effectiveness of the paste, besides helping to prevent decomposition.

DIRECTIONS FOR MAKING ALL KINDS OF CANDY.

MOLa.s.sES TAFFY.--New Orleans Mola.s.ses one pint, Sugar one and one-half pounds, Water one-half pint (no doctor). Stir all the time to a good light snap. Lemon flavor. Work as above.

CREAM TAFFY.--Same as above. When to the ball degree have ready half cup cider vinegar, one-fourth pipe Cream Tartar, dissolve in the Vinegar, four ounces b.u.t.ter. Add, stir, and work as you do the white taffy.

NUT TAFFY.--Use the cream taffy recipe. Just before the candy is done cooking stir in any kind of nut goodies, pour out, and when cool enough not to run, form it into a block, cut or break it with a hammer.

GOOD BROWN b.u.t.tER-SCOTCH.--C Sugar, three pounds; Water, one and one-fourth pint; Cream Tartar, one full pipe dissolved in one cup Cider Vinegar; Mola.s.ses, one-half pint; b.u.t.ter, eight ounces (no flavor). Add all except the Vinegar, Cream Tartar and b.u.t.ter. Boil to medium ball, then add the Cream Tartar in the Vinegar and b.u.t.ter. Stir all the time carefully. Boil to light snap finish as before in cheap b.u.t.ter-Scotch.

SOUR LEMON DROPS.--Make a batch of barley squares. Just as soon as you pour it on the slab sprinkle over it three-fourths ounce dry Tartaric Acid, two tablespoons Lemon flavor; turn the cold edges in to the center of the batch, work it like bread dough; place this before a hot stove on your table and cut into little pieces with your scissors, or run the batch through a drop machine.

All goods that you want to spin out or run through a machine or cut with scissors should be kept warm by a sheet iron stove, on a brick foundation, fitted in the table evenly, and the candy placed in front to keep warm.

Should the candy slab, after it is greased, act sticky, not allowing the candy to come up freely, throw a dust of flour over the sticky place after it has been greased.

STICK CANDY.--Stick candy is made precisely the same as peppermint clips, by keeping the batch round, and a second person to twist them and keep them rolling until cold. This can be done only by practice.

The sticks are then chopped in the desired length by heavy shears.

STRAWBERRY.--Same, only flavor with strawberry; color with liquid coloring slightly.

MAPLE CARAMELS.--Use one-half Maple Sugar with C Sugar. No flavor.

WALNUT CARAMELS.--Same as the first. When done, stir in sufficient nuts to suit.

A better caramel can be made with white sugar, and milk instead of water.

Still better, by using cream one quart, and when cream cannot be had, condensed milk dissolved in milk works fine.

ALMOND BARS.--Same as peanut, only add the Almond nuts in time to allow them to roast a little in the boiling sugar. One-fourth of a pint of New Orleans syrup added to the boiling sugar improves the flavor and color.

CHOCOLATE COATING.--Can use sweet confectioners', or confectioners'

plain (never use the quarter and one-pound grocery packages, as it contains too much sugar to melt good). Place a small piece of paraffine the size of a hickory-nut and one small teaspoon of lard in a rice cooker, melt, add one-half pound of chocolate, stir until dissolved; dip b.a.l.l.s of cream in this chocolate, drop on wax paper to cool, and you have fine hand made chocolate drops.

COLD SUGAR ICING.--For dipping cream drops. Confectioners' sugar with the white of eggs and a small amount of dissolved Gum Arabic in water.

Make this into a batter. If thick, the drops will be rough; if thin, the drops will be smooth.

COCOANUT CREAM ICE.--Two pounds granulated sugar, three-fourths pint water, boil to a light crack; set off, add four ounces glucose (or the amount of cream tartar you can hold on the point of a penknife); set back on the fire, just let come to a boil to dissolve the glucose; set off again, add immediately one-fourth ounce shaved paraffine, six ounces cream dough cut up fine, one grated cocoanut. Stir all until it creams, pour out into a frame on brown paper dusted with flour, mark and cut with a knife when cold.

OPERA CREAMS.--Two pounds white sugar, three-fourths pint cow's cream, boil to a soft ball; set off; add two ounces glucose; set on, stir easy until it commences to boil, then pour out, let get three-fourths cold, and stir it until it turns into a cream. Then work into two tablespoons vanilla, line a pan with wax paper, flatten the batch in it, and mark it in squares. Set aside two hours to harden.

ITALIAN CREAM OPERAS.--Melt four ounces b.u.t.ter with four ounces plain chocolate. Take a batch of the opera cream; when cooked, add the above, stir it in the kettle until it creams, then pan and work it as you do the operas.

b.u.t.tER CREAMS.--One and one-half pounds white sugar, and one-half pound C. sugar, three-fourths pound glucose, one-fourth pint mola.s.ses, one and one-fourth pint water; boil to the hard snap, add six ounces b.u.t.ter, set off until it melts; set on and let boil, to well mix the b.u.t.ter; pour out. Have one pound hard cream dough thoroughly warmed, just so you can handle it. When the batch is cold enough on the stove to handle, place the warm cream lengthwise on the center of it and completely wrap the cream up in it. Place this on your table before your heater, spin out in long strips, have some one to mark them heavy or good. When cold, break where marked.

BOSTON CHIPS.--Three pounds of white sugar, one-half pipe cream tartar, one and one-fourth pints water; boil with a lid over it to the hard snap; pour; pull this only half as much as any other candy; for too much pulling takes out all the gloss when done; flavor it on the hook; wear your gloves, place it before your heater on the table, flatten out and spin out into thin ribbons, break off and curl them up in little piles.

Strawberry chips can be made the same way, adding a pinch of cochineal paste.

DATE OR FIG SQUARES.--Can be made by cutting them fine, scatter them thick over the greased stone, and pour over them a batch of barley square candy. Mark and cut with a knife.

PINE TREE TAR COUGH CANDY.--First have one tablespoon oil of tar dissolved in two tablespoons of alcohol.

Cook to a hard snap twenty pounds sugar (white), three quarts water, three pounds glucose; pour out; scatter over (while cooling) twenty drops of tar, two tablespoons oil of capsic.u.m, three tablespoons oil of wintergreen; work all well into the batch (do not pull this on the hook).

Place before your heater on the table and spin it out in large round sticks. Have some one to keep them rolling until cold. Cut into sticks about three and one-half inches long. Wrap them in printed labels.

DATE AND FIG CREAMS.--Seed dates, cut a piece out of the end V shape, insert a white or pink cream ball, press it in, and stick a clove in the end; it looks like a pear.

Cut figs in strips, place the seedy side around a piece of cream dough.

The hand made cream can be made into various varieties of candy to suit your fancy.

FACTORY CREAM DOUGH.--This recipe is worth twenty-five dollars to any candy maker. When the cream is first done it appears flaky and coa.r.s.e; but the next morning it is fine, and the longer it sets the better it is. When made up it never gets stale or hard. Never use flour to roll out cream with when you can get the x.x.x lozenge sugar. Forty pounds granulated sugar, five quarts water; boil to a stiff ball; set off; add quickly twelve pounds of glucose. Do not stir. Set on the fire, let it come to a boil until you see even the sc.u.m boiled in (do not allow the glucose to cook in the sugar). Pour out, wait only until you can lay the back of your hand on the top of batch. (Never let it get colder, it is better to cream while hot than cold like other goods). Cream it with two garden hoes, or cream sc.r.a.pers. Add while creaming one-fourth pint scant measure of glycerine. No need of kneading it, sc.r.a.pe into your tub for use. (If A sugar is used the cream is sticky.)

IMITATION HAND-MADE CHOCOLATE.--Take a suitable hand made. Make your plaster paris prints. Take a quant.i.ty of the above cream, melt in a bath, flavor and mould. Dip.

A NUMBER ONE CHOCOLATE DROP.--Moulding cream; granulated sugar, twenty pounds; water, three quarts. Boiled to a thread, set off, add three pounds of glucose dissolved; pour, let get cold. Cream, melt, add pinch of glucose to one pint simple syrup; four tablespoonfuls of glycerine.

Stir. Mould.

CHEAP CHOCOLATES.--Quick work. Make a batch of the above number one.

Exactly the same process. After the glucose is dissolved in the batch do not pour out, but add five pounds of the hard factory cream in pieces. Stir, flavor, melt. Set this kettle in a kettle of boiling water, have a boy to stir and watch it; do not allow it to get so thin as to simmer, only thin enough to run into your starch prints. This cream saves time and labor.

TO WORK OVER Sc.r.a.pS OF CANDY.--To thirty pounds of sc.r.a.ps use one gallon water; stir until it boils; set off, for it would never melt any more by boiling; continue stirring until all is dissolved. Set aside until cold. Skim off the top. This can be worked into h.o.a.r-hound or dark penny goods, pop-corn bricks, etc.

TO COOK OVER MAPLE SUGAR.--To sixty pounds broken up maple, add water (according to the hard or soft grain of the sugar) enough to dissolve.

Stir until melted. If the grain was soft, add fifteen pounds granulated sugar; if the hard grain, only add that amount of C. sugar. Boil to 244 degrees by thermometer, or good ball. Take out some in porcelain sauce pan, grain until cloudy (to make quick work always have a small portion in the same sauce pan for the next stirring). Pour in moulds greased, or put in a tub of cold water.

ARTIFICIAL MAPLE SUGAR.--Dark C. sugar (driest), two pounds; water, one-third pint; b.u.t.ter, two ounces, melted; flavor with maple flavor; boil to a ball, cream in the pan. Pour before it gets too stiff.

MOLa.s.sES POP-CORN b.a.l.l.s.--Always sift your corn after it is popped. For home use, add b.u.t.ter and lemon flavor to your syrup. This is too expensive for retail and factory use, though some use lard sparingly.

Boil mola.s.ses to a stiff ball, wet your tub, put in your corn; now with a dipper pour over your candy and stir with a paddle through the corn, wet your hands in cold water, make your b.a.l.l.s and wrap in wax paper, twisting the ends close to the b.a.l.l.s.

FOR WHITE OR RED.--Sugar and glucose half and half, water, to melt and boil as above. Work the same.

To make six hundred bricks a day and pop this corn, put a coa.r.s.e sieve in a box or barrel bottom, instead of the natural bottom. Sift your corn. Have your popper made with a swinging wire, hanging from the ceiling down over the furnace to save labor. Have a stout, thick, wide board for the floor of your press; make a stout frame the width that two brick will measure in length; as long as twelve bricks are thick, and have your boards six or eight inches wide. Put your frame together; now make a stout lid of one-inch lumber to fit in your frame; have four cleats nailed crosswise to make it stout, and a 24 piece nailed lengthwise across the top of these (shorter than the lid is); now for a lever get a hard 24, six to eight feet long; fasten the ends of this lever to the floor, giving it six inches of the rope to play in.

Now you are ready; wet your flour board and dust it with flour; do the lid and frame the same. To every thirty pounds melted sc.r.a.ps of candy use two pounds of b.u.t.ter. (You can't cut the bricks without it.) Cook to a hard ball.

To three-fourths tub of corn, pour three small dippers of syrup; pour this when mixed in your frame on the flour board, put on the lid, with the lever press once the center, once each end, and once more the center; take out the lid, lift the frame, dump out on the table. When two-thirds cool, cut lengthwise with a sharp, thin knife, then cut your bricks off crosswise.

Penny pop-corn bricks are made the same way.

CANDY PENNY POP-CORN PIECES.--Cook a batch of glucose to a light snap, flavor well, pour thin. While hot place your pop-corn sheet hard down on the candy, mark deep cut and wrap. I have put boys on this work in the shop at five dollars a week pay, and knew them to clear for the proprietor from five to twenty dollars daily for several months; one to pop corn, one to cook syrup, one to press, and one to cut them, girls to wrap and box.

TO Sh.e.l.l COCOANUTS.--Take the nut in the left hand with the three eyes up; strike from the nut down with your hatchet; peel with a knife or spoke shave, cut them into four pieces, cover them with water, set on the furnace, and let come to a good boil. If the nuts are sour, strain and add fresh cold water quickly so as the heat will not darken them, and repeat. If very sour sc.r.a.pe the insides out. Grate them, taking out one pieces at a time, as the air does them no good.