The Candy Maker's Guide Part 16

[Ill.u.s.tration: Funnel Droppers.

Tin. Copper.

No. 0 40 75 " 1 60 1.25 " 2 90 1.50 ]

[Ill.u.s.tration: Candy Tongs.

Tin per thousand, $4.00 Bra.s.s " 5.50 Silvered " 7.00 ]

JELLY FANCIES.

12 lbs. Sugar.

7 lbs. Glucose.

3 pints Water.

3 lbs. Gelatine.

2 oz. Tartaric Acid.

PROCESS.--Soak gelatine in cold water for twelve hours. Boil the sugar, glucose and water in the usual way to the degree of ball; remove the pan from the fire and stir in the gelatine gradually until dissolved; let it stand for a few minutes; take off the sc.u.m as it rises, then divide the boil, if required in more than one, color and flavor each portion to fancy, then run the boil in the moulds; when set put them on clean slab, sprinkle some cold water over them and roll them about until all are damped, then cover them with fine crystal sugar and mix them up till crystalized all over, and spread them out on trays to dry.

The different recipes already given will give the reader a general idea how gelatine goods are made. By using different colors, flavors and shapes an infinite variety can be produced. It would serve no good purpose to further multiply these formulas for small goods.

JAM ROLEY POLEY.

10 lbs. White Sugar.

5 lbs. Glucose.

2 lbs Gelatine.

Carmine Color.

1 lb. Raspberry Jam.

1 lb. Desiccated Cocoanut.

3 pints Water.

PROCESS.--Soak the gelatine in cold water for twelve hours; boil the sugar, glucose and water sharply to stiff ball; remove the pan from the fire, stir in the gelatine, stand aside till sc.u.m rises and skim it off; divide the boil into two portions, (mix together 1 oz. tartaric acid, 1 oz. carbonate of soda, 2 oz. icing sugar); drop this powder and the desiccated cocoanut into one half of the boil and stir briskly until the whole rises in a white foam, then run out into tins, on sheet about 1/4 inch thick; now take the other half, color bright red, adding the raspberry jam; stir till thoroughly mixed and run this on top of the white sheet about the same thickness; when cold and hard, take out the sheets and make a roll of each.

N.B.--Let the red portion be cool when run over the white, as the white being lighter will come to the top if disturbed by the mixture being too hot.

RASPBERRY JELLIES.

9 lbs. White Sugar.

6 lbs. Glucose.

2 lbs. Apple Jelly.

2-1/4 lbs. Gelatine.

3 pints Water.

2 oz. Tartaric Acid.

1/2 oz. Essence Raspberry.

Carmine Color.

PROCESS.--Soak the gelatine as usual; boil the sugar, glucose and water to a stiff ball; remove the pan from the fire; stir in the gelatine and let it remain till sc.u.m rises; skim it off, then add jelly, acid and flavor and sufficient color to make a bright red: now mould the batch into Raspberry shapes and put them in a cold place. When set stiff, put the goods in thin layers in a crystalizing tin and cover them with cold syrup. Let them remain undisturbed for twelve hours, then drain off all the surplus syrup and turn the raspberries on clean trays; when dry, pack.

N.B.--When putting jelly goods in tins, be careful that the layers are not thick, as they lay so close that the syrup cannot get in between them. A good plan is to have wire trays and fix three or four loosely in each tin, taking their bearings on the ends of the crystalizing tin. By this means you will get more in a tin with better result. Boil the syrup in the proportion of six pounds best white sugar to each quart water, to the degree of smooth 215. It must be quite cold when used for gelatine work or the goods will come out of the tins in a solid block.

BLACK CURRANT JELLIES.

9 lbs. White Sugar.

6 lbs. Glucose.

2-1/4 lbs. Gelatine.

Purple Coloring.

3 pints Water.

2 oz. Tartaric Acid.

2 lbs. Black Currant Jelly.

PROCESS.--Soak gelatine as usual, smooth off and mould fondant shapes.

Boil the sugar, glucose and water, as already directed, to a stiff ball; remove the pan from the fire, drop in the gelatine, a few pieces at a time, stir till dissolved. Let it remain a short time till the sc.u.m rises; skim it off, then stir in the tartaric acid, jelly and sufficient color to make the mixture a bright color, then mould the batch. When the goods are firmly set, place them in layers on wire frames fitted for crystalizing pan; arrange the frames in the tins and cover with cold syrup; let them stand for twelve or fourteen hours undisturbed, then drain off the surplus syrup; take them carefully out of the tins, pack them on clean trays; when dry they are ready for boxing. These goods require handling gently; they are very delicate and easily crushed.

[Ill.u.s.tration: Daisy Peanut Warmer.

The most complete Peanut Warmer in the market.

The Nuts are kept warm by a water jacket which surrounds the Pan, and is heated by a Gas or Oil Stove as desired, has steam whistle which attracts attention.

Strongly made and nicely ornamented and lettered.

Price complete with either Gas or Oil Stove, f.o.b. Toronto, $10 00.

Size, 29 in. high, 18 in. wide, 12 in. deep.

State when ordering if for Oil or Gas Stove.]

PINEAPPLE JELLIES.

8 lbs. White Sugar.

8 lbs. Glucose.

2-1/4 lbs. Gelatine.

Pineapple Flavor.

3 oz. Tartaric Acid.

3 pints Water.

Saffron Color.

PROCESS.--Soak the gelatine in sufficient cold water to cover it. Boil the sugar, glucose and water as usual to stiff ball and remove the pan from the fire; stir in the gelatine, wait till sc.u.m rises and remove it; then add the acid, flavor and sufficient color to make bright yellow; pour the mixing into pineapple moulds; keep them in a cold place till set; pack them in layers in wire frames; put them in the crystalizing tins and cover with cold syrup; stand aside where they will not be shaken or disturbed for twelve or fourteen hours; then draw off the surplus syrup and put them in clean trays to dry. In flavoring these goods, use the pineapple gently, only a few drops, too much spoils them.

[Ill.u.s.tration: Fig. 213 a.

"Daisy" Peanut Roaster.

Price, $5 00