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 butter.

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 substituted for flavoring Noyeau.

WHAT TO DO WITH SCRAPS AND SIFTINGS.

It is necessary to know how to use up the scraps, siftings, spoiled boil candies and otherwise unsaleable goods. People who make jam or liquorice goods know of course what to do with them; but small makers often accumulate lots of waste which seems always in the way. This should be avoided as much as possible, not only on the ground of economy, but for the good order and general appearance of the workshop. Keep the acid scraps separate from the others; have two pans (earthenware will do) and make it a rule, when sweeping down the plates, to throw the acid scraps into one pan and the others into the second pan; keep them well covered with water, and, as the syrup then gets too thick, put in more water in order that the scraps may dissolve. When making dark goods such as cough candy, cough drops, cocoanut candy, stick jaw, etc., use a proportion of this syrup in each boil, dipping it out with a ladle. As a rule a careful workman would use up his scraps every day. Some use the machine scraps by putting them in the next boil when sugar is on the slab. The writer's experience is that that method is objectionable, as it not only causes the boil to be cloudy, but very often grains it. Melt the acid scraps in water enough to form a thin syrup; put in some whiting, powdered chalk or lime; put the pan on the fire and stir until whole boils; see that all the scraps are dissolved; remove the pan and let it stand for an hour, then strain through flannel. Use this syrup in the same way as the other for making common goods.

CREAM FOR CHOCOLATE CREAMS OR BARS.

10 lbs. White Sugar. 3 pints Water. 2-1/2 lbs. Glucose.

PROCESS.—Put the sugar, glucose and water in a clean pan and boil in the usual way until the batch reaches the degree of feather 245; (keep the sides of the pan free from sugar); pour out on damp pouring plate and let it remain till nearly cold; then with long pallette knife commence to rub the sugar against the plate and work it about until it changes from a clear syrup to snow white creamy substance; then knead it with the hand until of uniform softness and no lumps left in the mass; it is now ready for use and may be kept covered in stoneware jars until required for various purposes. In winter the sugar need not be boiled so high; in hot weather, a little higher. When packing the cream away in jars it is better to keep the top moist by laying on a damp cloth before putting in the cork. Seeing that cream keeps so well, of course it is saving to make much larger batches at a time. This can be easily arranged by multiplying the proportions according to size of pan and convenience. These proportions are a guide, but the writer knows of no absolute must be this or that, although he has made as many cream goods as most people and with as much success. He has seen as fine a sample made in the same workshop when the boil was made up a little different. However, in submitting his own formula, it may be taken for granted he is not a mile from the bull's eye.



CHOCOLATE CREAM BUNS AND CAKES.

10 lbs. Sugar. 2-1/2 lbs. Glucose. 3 pints Water. 1/2 oz. Vanilla Essence.

PROCESS.—Boil the sugar, glucose and water in the ordinary way to the strong feather 245, then pour on damp slab, let it remain until nearly cold, add the flavor, and with pallette knife work up the boil till white and creamy; shape it with the hands or press into tin moulds; stand it in a warm place to harden a little on the outside. Melt some chocolate paste and cover the goods smoothly with it, using either knife or brush; when dry glaze them by brushing on a solution of shellac dissolved in alcohol.

N.B.—In this recipe the sugar is boiled higher than the "Cream for Chocolate Cream," because the goods are so large the soft cream would not keep in shape. In melting pure chocolate simply put it in a tin together with a piece of lard or cocoa butter, stand it near the fire, give it an occasional stir; it will soon dissolve; use no water or it will run to powder and be spoiled.

TAFFY PANS. Per dozen, $1.25, $1.50, $1.75, $2.

SWINGING PANS. We make any size to order.

CRYSTALIZING PANS AND WIRE TRAYS. Extra Quality. 14 x 10 x 2-1/2, complete $5.50.

COPPER CANDY LADLE. No. 1, Fig. 7, Price, $1.50.



CHOCOLATE CREAM BARS No. 1.

10 lbs. White Sugar. 2-1/2 lbs. Glucose. Melted Chocolate. 3 pints Water. Vanilla Flavor.

PROCESS.—Prepare the cream as directed in Cream for Chocolate Cream, or use some of that cream. Have some tins with edges one and one-half inches deep; grease some paper and fit it neatly round the sides and bottom. Melt some of the cream on a slow fire; flavor with Vanilla as soon as cream is sufficiently melted; remove the pan and pour contents into the tins to make a sheet about one inch thick or less. When set carefully empty, so as not to break the cake; have some melted chocolate and with a soft brush coat the cream on both sides; lay them on wires till cold and set; cut up into bars the required size. The knife for cutting bars of cream should be good, having a thin polished blade with a good edge. An old worn-out thing breaks the cream and makes it irregular.



CHOCOLATE CREAM BARS NO. 2.

10 lbs. White Sugar. 2-1/2 lbs. Glucose. Melted Chocolate. 3 pints Water. 1/2 oz. Essence Vanilla.

PROCESS.—Prepare the tins by lining with greased paper, fitting them smoothly; melt some sweet chocolate paste and pour it about a quarter of an inch thick on the bottom of the tins; when set prepare some cream as directed for "Cream for Chocolate Cream," or use some of that cream, melting it over a slow fire (do not allow it to boil); stir in the extract of vanilla and pour the batch in tins about one inch deep: when set, coat on top with melted sweet chocolate; when this lot is cold and quite set, cut up into bars with a sharp knife.



CHOCOLATE DROPS, PLAIN.

Warm some sweet chocolate; when it is just sufficiently heated to be pliable, pinch off little pieces, roll them in the hands to size of a small marble; place them in rows on sheets of white paper, each row about an inch apart; when the sheet is covered, take it by the corners and lift it up and down, letting it touch the slab each time; this will flatten the balls into drop shapes; they should be about the size of a ten cent piece on the bottom; when cold they will slip off the paper without any trouble.



CHOCOLATE DROPS (NONPAREIL.)

Process exactly as for plain drops. When the drops have been flattened, cover the sheets of paper entirely over with white nonpareil (hundreds and thousands); when the drops are dry shake off the surplus ones.

CHOCOLATE CREAMS.

Melt some cream (see "Cream for Chocolate Cream") use the runner and fill the moulds; in an hour the cream will be set hard enough to be taken out of the moulds; they are then ready for coating. Warm some sweet chocolate paste until melted, then drop the creams into the melted chocolate, two or three at a time; lift them out with a long fork and place them on glazed paper or sheets of tin to dry; put them in a cool place to harden; pack carefully in paper lined boxes in such a manner that they hardly touch each other; if packed roughly like most other candies, they become spotted and rough, spoiling the appearance altogether.

Rubber moulds are now largely used for making these goods; being much cleaner and very much easier used than starch moulds, and for new beginners are very much better than starch. These moulds are now to be bought much cheaper than they were a few years ago, the price now being about $1.40 per lb. These moulds weigh about two pounds each and hold ninety chocolate drops and can be refilled every half hour. We would strongly advise the purchase of rubber moulds, as besides the saving of time, neither starch boards, starch, plaster moulds or bellows are required. Fletcher Manfg Co., carry a full line of moulds for chocolates and creams.

CHOCOLATE FOR DIPPING.

This mixing is so often required by confectioners for so many purposes that a good general recipe will not be out of place. If the instructions are followed and a little discretion used with the colors, a light glossy chocolate coating will be the result.

1 lb. Pure Chocolate. 3 oz. White Wax. Chocolate Brown Color. Cochineal.

PROCESS.—Put the chocolate in a saucepan; stand on the furnace plate or near a fire; break up the wax into little pieces and stir it in until all is melted; then add the brown color, with a little liquid cochineal, stirring the whole until thoroughly mixed; it is then ready for use. For cheap common goods, more wax may be used. When mixing in the color try a little on a piece of white paper until satisfied with the blend.

GELATINE COCOANUT BARS (YELLOW).

8 lbs. White Sugar. 6 lbs. Glucose. 2-1/2 lbs. Gelatine. 3 lbs. Cocoanut sliced. 1 oz. Acid Tartaric. 3 pints Water. Saffron Color. Lemon Flavor.

PROCESS.—Soak the gelatine in cold water for twelve hours, boil the sugar, glucose and water to a stiff ball, 255; remove the pan from the fire; stir in the gelatine till dissolved; let it stand for a few minutes and remove the scum from the top, then add the acid, flavor and cocoanut; gently stir the whole until well mixed; tinge a bright yellow with saffron; pour into oiled tins, making the sheet 1/2 inch thick; when set, cut up in sticks to sell two or four for a cent.

N.B.—This boil may be divided into two lots, one half colored red and flavored, raspberry, or a second boil may be made precisely as this one altering the color and flavor only.

PATENT RUBBER CANDY MOULDS

New Patterns.

The best process in the world for making moulded Bon-bons or French Creams and grained work, is by using Patent Rubber Candy Moulds. They will entirely supplant the use of starch as a mould for manufacturing such candies for the following reasons.

I.—Not alone can all the patterns at present made in starch be reproduced in these moulds but also a large variety of others with a perfection not before known, and which it would be impossible to use in starch.

II.—A much superior quality of goods is produced, in as much as the candies show as perfect a pattern as the moulds themselves.

III.—A saving at least 33 per cent is accomplished in labor.

IV.—No starch boards or starch is required, consequently the filling, printing, sifting and blowing off are dispensed with—six items of expense.

V.—The moulds specially facilitate the making of cream walnuts, cream almonds and cream jellies and other combinations, because the nuts, etc., can be pressed on the candy as soon as it has been poured into the moulds. This cannot be done with starch moulds, as any pressure on those will destroy the pattern.

VI.—Casting into starch moulds requires considerable experience and skill in order to do work well, while any workman can turn out the most perfect work with the rubber moulds, without any previous experience in such work.

VII.—A saving of room is effected, as a starch room is not required and the capacity of the rubber moulds is so much greater than starch boards of equal size that a comparatively less number of moulds are required to produce an equal quantity of goods.

VIII.—No starch being used, the shop will remain much cleaner.

These moulds are made of Pure Para Rubber and will, with proper usage last from twelve to fifteen years, judging from those which have been in use for the past four years.

An objection which naturally suggests itself to a person who has never tried these moulds, is that the candies might possibly have some taste of the rubber. This is not the case, however.

NOT THE SLIGHTEST TASTE OF RUBBER

is discernable. Not one of our many customers, either in this city or throughout the country, has made a single complaint. This proves that there is absolutely no difference between candies made in rubber moulds and candies made in starch moulds.

The demand for these moulds increases every year.

WRITE FOR PRICES AND PARTICULARS.

Cream to be run in these moulds should be cooked one degree lower than usual for starch.

Crystal 1/2 degree lower than usual for starch.

Before using New Moulds for first time, soak for half an hour in strong common washing soda and water.

CHEAP JELLY GOODS.

14 lbs. White Sugar. 12 lbs. Glucose. 3 lbs. Gelatine. Flavor. 2 oz. Tartaric Acid. 2 pints water. Color.

PROCESS.—Soak the gelatine in cold water for twelve hours; bring the sugar, and water to a boil, then add the glucose and continue boiling till it reaches the degree of stiff ball; remove the pan from the fire and stir in the gelatine and acid till dissolved; color and flavor to fancy; remove the scum and run the batch into tins. Set the goods aside for twelve hours, then cut up into jubes and crystalize with fine powdered sugar. This is a cheap line; there is not much body in them, but they sell at a price and give satisfaction.



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 scum 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 scum 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 scum 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 scum 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.



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 scum 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.



BEST WAY TO CRYSTALIZE GUM GOODS.

13 lbs. Best White Sugar. 2 quarts Water.

PROCESS.—Have the goods cleaned and put in crystalizing tins; bring the above quantity of sugar and water just to the boil and stand aside until only milk warm; then pour it gently over the goods until covered; then slip the hands into the middle of the goods, and with the fingers just ease this bulk so that the syrup will flow freely between them; withdraw the hands carefully and cover the tin; do not again disturb it for the next twelve hours, when the goods will be ready to drain and dry. To an experienced man, this method may seem a little dangerous and likely to spoil the crystal; but it will not do so if done carefully. Of course, it is understood the goods are not to be roughly stirred up, but simply loosened.

Concentrated Flower and Essence Flavors for Confectioners.

ESPECIALLY ADAPTED FOR FINEST WORK.

Essence Maraschino. " Pistachio. " Ratafia. " Lilly of the Valley. " Dainty. " French Rose. " Ylang Ylang. " Patchouli. " Tuberose. " Carnation. " Heliotrope. " Crabapple. " Jasmine. " Millifleurs. " Hyacinth. " Cachou. " Bon-Tons. " Mirabells. " Sweet Briar. " Locust Flower. " Lilac Blossoms. " Fleur de Raisin. " Apple Blossom. " Violet (True). " Wood Violet. " Orange Blossom. " Hawthorne. " Wild Olive. " Musk.

Flavoring Extracts.

Extract Currant. " Jamaica Ginger. " Gooseberry. " Grape. " Lemon. " Mead. " Nectar. " Orris. " Cinnamon. " Quince. " Rose. " Strawberry. " Anisette. " Apple. " Apricot. " Banana. " Bitter Almonds. " Blackberry. " Catawba. " Cherry. " Plum. " Raspberry. " Sarsaparilla. " Wintergreen.

Essential Oils.

Best Qualities.

Our Essential Oils will be found equal to anything obtainable. Write us for prices on anything you require. We cater especially to the candy makers and confectioners.

FLETCHER MNF'G. CO. 440 & 442 Yonge Street, Toronto, Ont.



FLETCHER MNF'G. CO.

Importers and Dealers in

Confectioners Colors, Flavoring Extracts, Concentrated Fruit Oils, Flower Essences, Fine Essential Oils, Soluble Extracts, etc., for Bakers and Confectioners.

PURE FRUIT JUICES

prepared by newly discovered process, keep any length of time corked or uncorked in any temperature.

FLETCHER Mnf'g Co. 440 & 442 Yonge St, Toronto.



PURE MALT EXTRACT.

Largely used by Bakers to prevent Bread from becoming dry, and to give it a sweet and nutty Flavor. It ensures shorter and sounder Fermentation.

BREAD made with it is easily digested, makes larger loaves, golden tinged crust, general satisfaction to the Consumer and profit to the Baker.

AGENTS,

FLETCHER Mnf'g. Co. 440 & 442 Yonge St, Toronto.



FLETCHER MNF'G. CO.

TORONTO

CANADIAN AGENTS FOR

THE CELEBRATED XXXX BRAND OF GLUCOSE

Guaranteed Equal, if not Superior, to any on the Market.

Its uniform high quality, good color and great specific gravity, has created for it such a reputation that orders could not be filled, this season, as fast as required; is now largely used by the best wholesale and retail confectioners of Canada. With our repeat orders we have some very flattering testimonials as to its high quality. Our Prices are Right. The goods when once tried need no other recommendation.

Sold in barrels, half, quarters and pails.

Samples and prices on application.

FLETCHER MNF'G. CO. Toronto.



OUR LEADING SPECIALTY is the manufacture of Soda Fountains and apparatus. We make both counter and wall fountains.

We make liberal allowances for old apparatus.

EASY TERMS OF PAYMENT.



Transcriber's Note

Misspelled words have been corrected. Punctuation in this book is somewhat erratic; in general, this has not been altered from the original. However, when punctuation clearly follows a specific pattern, punctuation has been standardized.

In the recipe for ACID DROPS AND TABLETS, the original wording says to "add the acid which has been finally powdered." Since this seems like a typo, it has been changed to "finely powdered."

In the table of COMPOSITION CLEAR TOY MOULDS, the ones digit of the "No. per lb." is unreadable for items 34 (Harp), 35 (Fireman), and 46 (Scissors). The numbers listed in that column for those items are guesses.

In the recipe for TAR COUGH DROPS, the tar referred to is probably pine tar.

THE END