The Candy Maker's Guide Part 13

Made from Finest Quality of Metal.

The Moulds marked thus X we have always in stock. Any others made to order.

No. Name. No. in Mould. No. to Lb. Price.

x 1 Horse and Man large 3 16 $2 60 x 2 Horse, small 3 48 1 30 x 3 General on Horse 3 27 1 30 x 4 Horse 4 45 1 30 5 Horse, small 4 55 1 30 x 6 Cow 3 38 1 30 x 7 Sheep 4 30 1 30 x 8 Dog, large 3 43 1 30 x 9 Dog, medium 3 48 1 30 10 Dog, small 3 55 1 30 x 11 Monkey on Horse 3 35 1 30 x 12 Cat, large 3 28 1 30 x 13 Cat, small 4 32 1 30 x 14 Rat 4 32 1 30 15 Deer, small 3 32 1 65 16 Camel 3 45 1 30 x 17 Rabbit, large 3 16 1 30 x 18 Rabbit, medium 4 24 1 30 x 19 Rabbit, small 4 38 1 30 x 20 Lady on Swan 3 30 1 30 21 Chicken 3 38 1 30 x 22 Rooster 3 35 1 30 23 Eagle 3 35 1 30 x 24 Crow 3 40 1 65 25 Bear 4 35 1 30 26 Baby, large 3 32 1 65 27 Baby, small 3 30 1 30 28 Jim Crow 3 64 1 30 x 29 Man and Wheelbarrow 3 55 1 65 30 Woman and Churn 4 48 1 30 31 Hand 3 38 1 30 32 Basket and Flowers 3 38 1 30 33 Acorn 3 30 1 30 34 Harp 3 31 1 30 x 35 Fireman 3 24 1 30 x 36 Tom Thumb 3 48 1 30 x 37 Soldier 4 48 1 30 38 Steamboat 3 48 1 30 x 39 Locomotive 3 43 1 30 x 40 Sloop 3 43 1 30 41 Flat Iron 4 48 1 30 42 Key 3 35 1 30 43 Skate 3 55 1 30 44 Pistol 3 48 1 30 x 45 Shovel 3 27 1 30 46 Scissors 3 43 1 30 47 Fiddle 4 38 1 30 48 Bugle 3 55 1 30 x 49 Watch 3 21 1 30 50 Basket with handle 3 31 1 30 x 51 Flower Basket, handle 3 28 1 30 x 52 Pitcher, small 3 33 1 30 53 Rocking Horse, small 3 35 1 30 x 54 Three Figures 3 48 1 30 x 55 Rabbit and Basket 4 16 1 65 x 56 Locomotive, large 3 14 1 30 x 57 Church on Hill 3 18 1 30 58 Tea Pot 3 48 1 30 x 59 Lion 3 70 1 30 60 Sword 3 27 1 30 61 Boy and Goat 3 43 1 30 x 62 Watch, small 3 45 1 30 x 63 Donkey 3 55 1 30 64 Elephant 3 43 1 30 65 Caught in the Act 3 48 1 30 66 Ladders 3 40 1 30 x 67 Horse and Cart 3 28 1 30 x 68 Sparrow 3 19 1 30 69 Small Boat 3 43 1 30 70 Locomotive, small 3 28 1 30 71 Pitchers 3 31 1 65 x 72 Sugar Bowl 3 21 1 65 73 Tea Cup 3 40 1 30 x 74 Coffee Cup 3 21 1 30 75 Saucers 3 35 1 30 x 76 Tea Pot 3 12 2 60 77 Wine Gla.s.s 3 41 1 65 78 Wash Tub 3 33 2 00 79 Flower Vase 3 23 1 65 80 Round Table 3 31 1 65 81 Gun 4 48 1 30 82 Pistol 4 32 2 00 83 Pocket Knife 4 38 1 30 84 Dirk 4 40 1 30 85 Rooster, small 5 55 1 30 86 Crucifix 5 32 2 00 87 Axe 4 48 1 30 88 Pipe 6 21 2 00 89 a.s.s 5 48 1 30 x 90 Deer Lying Down 3 25 1 30 91 Mule 3 21 1 30 x 92 Dog, large 3 12 2 00 x 93 Dog with Basket 3 12 2 00 x 94 Dog standing with Basket 3 15 1 65 x 95 Peac.o.c.k 3 21 1 65 96 Decanter 3 19 1 65 x 97 Boots 5 27 1 65 98 Plain Basket with Handle 3 23 1 65 99 Wine Gla.s.s, large 3 18 2 00 x 100 Fire Horn 3 21 2 00 101 Squirrel and Box 5 33 1 65 102 Broom 3 13 1 65 x 103 Bust of Napoleon 4 20 2 00 104 Ladys 3 28 1 65 x 105 Cupid 3 21 1 65 106 Rabbit 3 10 2 60 107 Fish on Plate 3 19 1 65 x 108 Rooster 3 14 1 65 x 109 Owl 3 16 1 65 x 110 Cupid and Basket 8 19 1 65 x 111 Pony 3 18 1 65 x 112 Dog 3 15 1 65 x 113 Cat and Dog Fighting 3 18 1 65 114 Gra.s.shopper 3 13 2 60 x 115 Steamboat 3 19 1 30 x 116 Sea Lion 3 12 1 65 x 117 Rhinoceros 3 15 1 65 x 118 Tiger 3 15 1 65 x 119 Bear, small 3 20 1 65 120 Bear, Medium 3 16 1 65 x 121 Bear, large 3 8 2 60 x 122 Ape 3 14 1 65 x 123 Large Hand 3 11 1 65 x 124 Bear sitting up 3 16 1 65 x 125 Camel 3 18 1 65 x 126 Squirrel 3 13 1 65 127 Horse Jumping 3 30 1 65 x 128 Lamb Lying Down 3 14 1 65 129 Sugar Bowl 3 21 1 65 130 Double Pointed Iron 3 16 1 65 131 Boy on Rocking Horse 3 19 2 00 132 Elephant 6 21 2 00 133 Captain Jack 3 18 1 65 134 Frog Smoking 3 16 1 65 135 Swan 3 18 1 65 136 Trumpet 3 16 1 65 137 Boots 3 19 1 30 x 138 Elephant 3 14 1 65 x 139 Monkey on Camel 3 20 1 65 x 140 Cupid on Lion 3 18 1 65 141 Rabbit 4 25 1 65 142 Monkey Dressed in Soldier Clothes 3 24 1 30 143 Pipe 6 33 2 00 x 144 Sloop 3 12 2 00 x 145 Rabbit and Wheelbarrow 3 6 2 60 x 146 Lamb, large 4 14 2 60 x 147 Monkey on Camel 3 8 2 60 x 148 Boy and Large Lamb 3 11 2 60 x 149 Pig 3 18 1 65 150 Dog in Kennel 3 15 1 65 x 151 Fancy Clock 3 18 1 65 152 Small Boy 3 30 1 65 x 153 Mazeppa 3 13 2 00 154 Crane 3 15 2 00 155 Squirrel 3 10 2 00 156 Boy Riding Dog 3 18 2 00 157 Goat Jumping 3 16 1 65 x 158 Cow and Calf 3 23 1 65 159 Organ Grinder with Monkey 3 24 1 65 160 Chriskingle Deer and Sleigh 2 10 1 65 x 161 Basket 3 19 1 65 x 162 Baby in Cradle 3 16 1 65 x 163 Horse 3 20 1 65 x 164 Soldier Boy 3 13 1 65 165 French Lady 4 15 2 00 166 Fancy Bottles 4 12 1 65 167 Boy Stealing Apples 3 13 2 00 x 168 Hussar 3 9 1 65 169 Scotchman 3 11 1 65 170 Rabbit Soldier 3 9 2 00 171 Rabbit Drummer 3 9 2 00 x 172 Rabbit Sportsman 3 16 1 65 x 173 Railroad Car 3 18 1 30 174 Fancy Tea Kettle 3 11 1 65 175 Spread Eagle 2 7 1 65 x 176 Chinaman and Dog 3 13 2 00 177 Rabbit Traveller 3 16 1 65 x 178 Frog on Bicycle 3 15 2 00 179 Ostrich 3 12 2 00 180 Tramp 3 12 1 65 181 Fox 2 12 1 30 x 182 Horse and Jockey 3 19 2 00 183 Piggyback 3 16 1 65 184 Fancy Pitcher, large 3 13 2 00 x 185 Sail Boat 3 15 2 00 x 186 Irishman and Pig 3 15 2 00 187 Monkey and Piggyback 3 15 2 00 188 Policeman and Boy 3 14 2 00 189 Dog and Deer 3 12 2 00 x 190 Boy and Bicycle 3 18 2 00 191 Owl on Tree 3 12 2 00 192 Puss in Boots 3 10 2 00 x 193 Kangaroo 3 11 2 00 x 194 Giraffe 3 12 2 00 x 195 Fancy Pipe 2 12 2 00 x 196 Rifle 4 38 1 30 197 Irishman 3 23 1 30 x 198 Chinaman 3 19 1 30 x 199 Israelite 2 10 1 30 200 Uncle Sam 3 23 1 30 201 Dutchman 3 16 1 30 x 202 Dog Sitting Up 3 12 1 65 203 Basket 3 14 2 00 204 Dog Running 3 21 1 30 205 Shears 3 38 1 30 206 Shovel 3 21 1 30

LARGE MOULDS FOR HOLLOW OR CLEAR TOYS.

No. Name. Size. No. in Mould. Price.

1 Deer 5 7 1 $4 00 2 Deer 3 7 1 2 60 3 Horse 5-1/2 5-1/2 1 6 75 * 4 Horse 2-1/2 2-1/2 1 1 00 5 Horse 2-1/2 2-1/2 2 2 00 6 Horse 3 2-1/2 1 1 00 * 7 Horse 2 2-1/2 3 2 00 * 8 Camel 3 3 1 1 65 9 Camel 5-1/2 5-1/2 1 6 75 10 Elephant 3 5 1 2 00 11 Elephant and Boy 3 3 1 1 30 * 12 Goat 3 2-3/4 2 2 00 * 13 Cat 5 4-1/2 1 2 60 14 Cat 3 4-1/2 1 2 00 15 Dog 6 4 1 6 75 16 Dog Lying Down 3-1/2 5-1/2 1 2 60 17 Dog 3-1/2 4-1/2 2 3 10 18 Wm. Penn 5-1/2 high 1 2 00 * 19 Indian 5-7/8 high 1 2 00 20 Rooster 5 3-1/2 1 2 00 21 Rooster 3-1/2 3 1 1 00 22 Locomotive 10 5-1/2 1 13 00 23 Locomotive, Rabbit Engineer 3-1/2 3-3/4 1 2 60 24 Basket 2 6 1 9 25 25 Basket 4-1/2 4 1 2 60 26 Priest Blessing Children 2 6 1 1 30 27 Washington 7 in. high 1 1 30 28 U. S. Grant 2-1/4 in. high 1 2 00 29 Gun 7 in. long 3 2 00 30 Gun 7 in. high 1 1 00 31 Ship Full Sail 7-1/2 6 1 6 75 32 Steamboat 6-1/2 4 1 6 75 33 Rowboat 9 in. long 1 4 00 34 Rowboat 6 in. long 1 1 00 * 35 Rowboat 2-1/2 in. long 2 2 00 36 Whistle 4 2 00 37 Whistle 3 1 30 38 Spread Eagle on Half Globe 4 6 1 6 75 39 Rabbit 5 5 1 2 60 40 Rabbit 3 3 2 2 00 * 41 Lamb 4 6 1 2 60 42 Lamb 3-1/4 3-1/2 2 2 00 43 Rowboat 4-1/2 2-1/2 1 2 00 44 Elephant, Jumbo 8-1/2 6 1 6 75 45 Lion 8-1/2 6 1 6 75 * 46 Knight on Horseback 3 5-1/2 1 1 30 47 Fire Engine 5 7 1 6 75 48 Buffalo 5-1/2 8 1 6 75

VANILLA CREAM BARS.

7 lbs. White Sugar.

2 lbs. Glucose.

3 pints Water.

Vanilla Flavoring.

PROCESS.--Dissolve the sugar with water in a clean pan; add the glucose and boil in the usual way to the degree of feather, 243; pour the contents on a damp slab; let it remain a few minutes to cool; then with a pallette knife work it up to white cream, adding a tint of blue to bleach it; when the whole has become a smooth cream, return it to the pan and melt it just sufficient that it may pour out smooth and level; stir in the flavor and run on pouring plate 1/2 inch thick; when set cut into bars.

RASPBERRY OR ROSE CREAM BARS.

7 lbs. White Sugar.

2 lbs. Glucose.

3 pints Water.

Raspberry or Rose Flavor.

PROCESS.--Melt the sugar in the water, add the glucose and boil to 243; pour contents on slab, and when cool divide the boil into three parts; 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 paste; in rubbing in the pure chocolate, see that you have enough to make it a rich brown; for red portion use just sufficient to give a light rose pink. When all finished, melt each portion separately in the pan just sufficiently soft to run to a level surface; pour out first the red, then the chocolate on top of red sheet, then the white on top of chocolate; this will make a cream cake to cut up into bars. Some do not take the trouble to melt the cream, being satisfied to spread the paste out, smoothing it on top with a pallette knife; this answers the purpose but does not look so well.

COCOANUT CREAM.

7 lbs. White Sugar.

3 lbs. Cocoanut peeled and sliced.

2 lbs. Glucose.

Red Coloring.

3 pints Water.

PROCESS.--Boil the sugar, glucose and water in the usual way to the degree 245; pour contents on slab; divide the boil into two lots; when cool, color one part light pink and put a small touch of blue in the other; add the sliced cocoanut, half into each part, then commence to cream them by rubbing. When both parts have been mixed into a smooth paste, it is ready for sale, being usually sold by cutting from rough block.

N.B.--Cut almonds, ground walnuts, etc., are used in the same way as directed for cocoanuts. The boils may or may not be flavored, but a little improves it and makes it fragrant.

MAPLE CREAM.

8 lbs. Yellow Sugar.

1 quart Sweet Cream.

2 lbs. Glucose.

PROCESS.--Boil the sugar, glucose and cream to 242 on thermometer, stirring all the time; when done lift off the fire and let stand till nearly cold (placing it where it will cool quickly), then stir until it sets; then melt over a slow fire (stirring constantly) until it becomes a nice creamy consistency, pour on a well greased tin, lay about one inch deep, let stand till cold, when by turning over the tin it will fall out. After the batch is set to cool in the tin, on no account disturb it as it will make the cream crack into pieces when turning out.

If this is too expensive a recipe use milk instead of cream and add half a pound of b.u.t.ter.

CHRISTMAS PUDDING (IMITATION).

7 lbs. White Sugar.

1 lb. Raisins.

1/2 lb. Sweet Almonds blanched chopped.

1 lb. Currants.

1 lb. Sultanas.

1/2 lb. Mixed Peel.

1 oz. Mixed Spice.

2 pints Water.

PROCESS.--Prepare fruit by washing currants in cold water, afterwards drying them; stone raisins; blanch and chop almonds; cut the peel in stripes, then mix them together, adding the spice; boil the sugar and water to ball degree; remove the pan from the fire: grain the boil by rubbing the syrup against the side of the pan in the usual way; when it becomes creamy, add the mixed fruit, carefully stirring the whole until thoroughly incorporated; have some wet cloths ready, into which divide the boil; tie them very tight and hang them up until set hard. The blanched almonds are used to represent suet and should be chopped accordingly.

BROWN CREAM PUDDING.

7 lbs. Brown Sugar.

2 lbs. Glucose.

1 lb. Currants.

1/2 lb. Sultanas.

1/2 lb. Raisins.

1/2 lb. Mixed Peel.

1/2 oz. Mixed Spice.

2 pints Water.

PROCESS.--Dissolve the sugar in the water and put the pan on the fire and add the glucose; let the whole boil to a stiff ball, then pour the contents on a damp pouring plate; when nearly cold commence to cream by rubbing and working it about the slab with pallette knife until it becomes opaque, stiff and creamy, have the fruit prepared and mix as in previous recipe, then work them into the boil with spatula; now divide the boil into small basins, holding about one pound each; press the cream well down and let them remain till set. Take them out, brush over them a thin solution of gum and dust them with powdered sugar to represent frosting. Before putting the cream in the basins, shake a little icing sugar over the basins, it will keep them from sticking.

RASPBERRY NOYEAU.

5 lbs. White Sugar.

1 lb. Glucose.

2 lbs. Raspberry Jam.

1 lb. Almonds, blanched and Dried.

3 pints Water.

Liquid Brilliant Rose Color.

PROCESS.--Boil the sugar, glucose and water to the ball degree, 250; ease the pan off the fire, add the jam and almonds, with sufficient color to make the whole a bright red; let the batch boil through, keeping it stirred gently until thoroughly mixed; now remove the pan from the fire and see if the batch has turned opaque; if not rub some of the syrup against the side of the pan and stir until whole boil shows a little creamy, then pour out on wafer paper, keeping the sheet about three-quarters of an inch thick; level the top down with pallette knife and cover with wafer paper; when set remove to a clean board and cut into bars with a sharp knife. In running sheets to thickness, arrange the loose bars on the pouring plate to form a square in proportion to the size of the boil. Almost any kind of jam can be subst.i.tuted for flavoring Noyeau.

WHAT TO DO WITH Sc.r.a.pS AND SIFTINGS.