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The Candy Cook Book

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The Candy Cook Book T h e C a n d y C o o k B o o k B y Ali ce B radl ey ’ Prin cipal of Miss Farmer s School of Cookery ’ I llwtraz‘ed B oston Little Brown an d C om an , , p y 1 9 1 8 PRE FACE CAND! bought in the stores is likely to b e e e e oorl a e or i xp nsiv , p y m d , mpure . Candy m a de at o e ee b e n o e of e h m n d n th se things . And how enj oyable the p roce ss of c andy m aking ! Wh at a pleasure it is some a fternoon or evening e e e e to ar a wh n th r is tim sp e, to gratify t he p e e o e i p tit with s me conf ct on, easily m ade ! Even the e o k m a ake a m a e the littl f l s y t p rt, y h lp in e i e f an r ar o e xc ting busin ss o m ufactu e, le n s m f h e of h k i thing o t e mysteri s t e itch en, gain a l ttle in of powe r to use their hea d an d h ands . All us en o h n d re i h ro . j y t e process a l sh t e p duct Why, ca ndy m aking is on e of th ose all import ant h ouse hold pleasures th at m ake family life mean wh at h e are an a e it does . T e h ours thus sp nt intim t The wr e e e e e e ore p art of th at life . it r b li v s , th r f , th at she serves all hom elovers in compiling this Its e e a e ee o o ie b ook. r cip s h v b n th r ughly tr d k T e a re an d tested in our school itchens . h y vi Preface It simple an d well ad apted for ordin ary use . is in the hope th at they will b e the source of m any a pleas ant time at home th at this work is com mitted to its readers . ALICE BRADLE! MARCH, 19 17 CONTENTS PREFACE CAND! INGREDIENTS AND NECESSAR! E! UIP ME Nr UNCOOK ED CANDIES AS S ORTED CHOCOLATES PUDc E s FONDANT CANDIES CARAMELS AND NO UGATINES PULLED CANDIES HA RD CANDIES GLACES AND PULLED FLOWERS CR! STALLI! ED FRU ITS FRUrr AND GELATINE CANDIES DRIED FRUrrS AND NUTS MERINGU ES AND MACAROONS POPCORN CANDIES DECORATED CANDIE S AND CAK ES FAVORS InDEx LIST OF ILLUSTRATIONS A Dish of Bon bon s Fron tixpiece FACING PAGE Uten sils Used in Makin g Can dy 22 A Variety of Un cooked Can dies 22 Dippin g Assorted Chocol ates Measurin g I n gredien ts for Fu dge 48 Fon dan t an d Bon bon s 1 06 Marshm allow Caram els 1 06 Glacein g Nuts an d Fruits 1 3 8 Can dy Flowers on Bed of Spun Su gar 1 3 8 Moldin g in Corn starch 1 76 Shapin g M erin gu es or Kisses 1 76 Decoratin g Can dies 1 76 Cake Decorated with Fon dan t Flowers 1 94 Can dy Dolls 208 TH E C A ND! C O O K B O O K CHAPTER I CAND! INGREDIENTS AND NECESSAR! E! UIPMENT CANDI E S are o o e of a of a k c mp s d sug r v rious inds, o o a e r o o i an d a i ch c l t , nuts, f uits, c l r ngs, fl vor ngs . Each of these has it s own p articul ar value as h e e of i h appealing to t e s ns s ght , t e sense of taste, for n o or the nee d of the body urishment . S UGAR Sugar (Cu s Ou ) is a crystalline substance known by its swee t t a ste an d its solubility in a e oe i e a e n water . Sug r und rg s l ttl ch ng duri g digestion ; as glucose it is ca rrie d by the blood an d e o e through the b ody, unit s with xyg n ‘ he air o a o - o e breath ed in from t , f rming c rb n di xid a an d a er in o ea e (C02) , g s, w t , which f rms it l v s D an e e e ro the b ody . uring this ch g , n rgy is p a k a for o . S duced, an d used muscul r w r ug r is 2 Th e Can dy Cook B ook more rapidly oxidiz ed th an an y other kind of food ff d ak i k e oo . stu , an m es a very d e sirable qu c fu l f d The p rincip al kinds of sugar are c an e suga r or ro e ra e ar or o e i k ar or suc s , g p sug gluc s , m l sug a o e an d i a or e o e . l ct s , fru t sug r l vul s e i ro r a e a Can suga r is obta ned f m suga c n , sug r i in an or . ee an d a e ee . s o b ts , m pl tr s It s ld m y f ms Granulate d sugar is t he kind most commonly - ki i i e in a a . a e o us d c ndy m ng It is m d by d ss lv ng, e rin an d a iz i t he raw a a has filt g, cryst ll ng sug r th t een e ra e o the ar an e or a e b xt ct d fr m sug c sug r b et . Brown sugar is n ot so comple tely re fined as ee i white sugar an d has more fl avor. K p ng it in a covered !ar in a cool pl ace p revents it from e i b com ng lumpy . o ere ar is a e a e P wd d sug c n sug r, fin ly ground, i i but st ll sl ghtly granul ar . ’ Con fectioners sugar is cane sugar so very e ro a it is ike a o e r a n d dis fin ly g und th t l p wd , o e in a I n e i e e e it is a e s lv s st ntly . r c p s wh r c ll d for o e ar a n o b i th r sug c n t e subst tuted , alth ough ’ c on fe ctioners sugar c an b e used in pl ace of r is powdere d or g anul ate d sugar. It a pure form f a i o i o sug r w th n th ng adde d t o it . Mol asse s is a by -product in the manufacture of ar an d a o b a z e sug , c nn t e cryst lli d with ordina ry e m thods . Can d y In gredien ts 3 Maple suga r is obt ain ed by b oiling down the sa o ain e a in a p bt d by t pp g m ple t ree s . Its de ! liciou s fl avor is du e to impuritie s th at are re p sent . M aple syrup can b e m a de by dissolv in a e ar in oi in a er g m pl sug b l g w t , or by usin g t he m aple sap b e fore it ha s b een sufficiently re duced to e o e b c m cryst alline . The amoun t p roduced in this country e ach ye a r is by n o mean s sufli cien t t o the e an supply d m d , an d consequen tly th ere a re an i a io m y im t t ns . G a e a or r p sug r glucose, foun d in hon ey an d all ee e ee an a sw t fruits, is l ss sw t th c ne sugar. It m ay sometimes b e seen on the outside of drie d r i as a e an d rai i is an f u ts such d t s s n s . It m u fact u red on a ar e a e ro orn a r an d i l g sc l f m c st ch , s for a e as o e in ke an d a rre of 1 1 0 00 an d s l gluc s gs b ls , 3 , 6 0 o n .
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