C a n dy M a ki n g

S e cr e t s

by

MARTIN A . PEASE

In which y ou ar e taught to d uplicate AT H OME

n ca the fi est ndies m ad e b y any one .

C ontaining r ecipes never published

r in this fo m b efore.

Published by PEASE AND DENISON N ILLI O I ELGl , N S EM RY Of CO NGH QS S

Um Games:ti ecesvaci MAY 23 1 908

Gawa i n ; u m : 2 3 f ee 3

CO PY RIGH T , 1908 .

PEASE AND DENISON

Th e News - Ad vocate n I in i Elgi , ll o s To My WIFE AND BABIES whose fondness of candy led m e to m ake such a success of Hom e Ca ndy M ak n th b k is i g , is oo

RESPE CTFULL Y DEDI CA TED

By the A uthor

INTRODUCTION

I I ns N G V N G you the recipes and i tructions contained herein , I have done wh at ~ n o other candym aker ever did to my w a kno ledge , as they always refuse to teach nyone to make candy at home . e m e Aft r teaching a few ladies , the incessant demands on for lessons led me to the writing of this book . It is diff erent from mo st oth er books on H ome Candy M — aking , as I teach you the same method as used by the finest s confectioners , with use of a thermometer , which enable you to always make your candy the same . The cooking of candy is the most difficult part as you all w o s t h f o r kno , but the thermometer d e at you , and practice is all you need to enable you to make your candy look as fine as that seen in any store in the country . Every recipe is practical and reduced to a size that can be d conveniently made at home , and every etail gone into ; but if I w from any cause you do not have success , will ans er all ques tions you desire to as k pertaining to any recipe given in this o bo k , providing you enclose a stamp for reply . With this assistance , you cannot fail to succeed .

Yours very truly ,

M A RTI P A S . N A . E E l i l t n I ll . M ar c 1 9 08 E s h s . g , , ,

INSTRUCTIONS

can d i s S T H I S method of making y new to most of you , it l a will be necessary for me to lengthen my instructions

somewhat , and I will also teach you many ideas in regard to candymaking y ou never had before . You will find it i s far easier to make candy by this method b than by the old familiar one you knew before , and esides , when

e . you have it made , you will hav candy to be proud of s e s e I wi h to mpha ize the fact right here , that th re are a r f a s numbe of candies too di ficult to make at home , such stick oc l d es cr i candy , ch o ate chips , buttercups and candies of that p

n tio , as they require certain tools and appliances only used in w c n candy kitchens . I will only ans er questions in regard to a dies the recipes of which are given herein , as there is variety r f o . enough anyone in this b ook Crystallizing fruit and rose or. v u iolet leaves cannot be done successf lly at home , so please do

as not write for this recipe . Confectioners always buy theirs it

' i s n h cheape r a d t ey are far b etter than can be mad e at home . It does not hurt any candy to be stirred constantly before n comi g to a boil , and in fact this should be done to keep the sugar from burning before it is dissolved . You should always cook your T h e i candy on a hot fire . e quick r most candies cook the less l able they are to grain for you . All candies with milk , cream , butter or m olasses in them should not b e coo ked on quite as hot a fire as l other candies , as they are liab e to stick to the kettle . Such candies m ust be stirred constantly but gently during the whole process of cooking . Do not stir them too hard as this m ight m i s u make the go to sugar , but the idea to keep them agitated j st

t n e enough to keep from sticking to the bot om of the kettle . O of the most i mportant things to do is to see that all the grains of ( 7 ) 8 i 1 Can d y M ak ng S ecr ets .

undissolved sugar on sides of kettle are washed down thoroughly h . Us e a o before your candy boils a sm ll sp nge or piece of clot ,

wet an d . it well , quickly wash down the sides of kettle Do this

- j ust before your candy comes to a boil . Splashing the syrup up w ri it l" on sides of kettle ith the paddle while stir ng , wil help a i o n k great deal . After wash ng it d w cover the ettle for a few m as i r i s oments until it steams well , this w ll emove any g ra n i s e o n overlooked . There no exact time n cessary to steam d w your kettle as you cannot spoil i t by letting it steam a few m o ments too long . o N ever cover any candy to steam it d wn that contains cream , as con t ai m n l milk , molasses or butter , candies g such articles wil r boil up ove the top of kettle i f covered . u s i o Do not be afraid yo r candy , ( excepting kind ment ned above) will burn 1 f your fi r e i s hot, as it i s impossible to b urn i sugar and water , or sugar , glucose and water , until the mo sture has all evapo rated and that i s at about three hundred and fifty i ou . degrees , and y never cook candy this h gh at home Another i s t cool u i ck l very essential thing to remember , your candy mus q y after it is done or i t will grain . By graining I mean what is " commonly called going to sugar.

o Never _ cook m re candy than you can cool quickly, but in r making fondant or center c eam , always make as much as you can at a time as i t will keep well and is easier to make in large t o s h i n batches , and also acts much better han it d e w en made small batches .

' n as Y our ca dy , you will find out , will always act better on a _ n i dry day than it will on a damp o e. You m ay ncrease or de o crease any batch in the b ok as you desire , but you must always ach cook it to the degree given in the book for that recipe . E can d y m u s t b e cook ed t o th e d eg r ee g i v en r eg ar d les s of s i "e of t ba ch . ’ C e s o onf ctioner never co k XXXX or confectioner s sugar , as a many suppose , so always use ordinary granulated sug r unless s otherwise directed . Always u e cold water and do not add any as more than necessary , it must cook out before the candy is done , f w as which will require longer i you use too much ater , and I

o b e . t ld you before , the quicker your candy cooks the better it will t ti 9 I ns r u c ons .

All high cooked candies , such as peanut brittle , butter

t affi es d w scotch , bar candies and will get sticky in amp or arm e weather and there is nothing you can do to prevent it , exc pt wrapping it in wax paper or keeping it in something air tight , which will to a certain extent keep it dry and crisp much longer than when it is exposed to the air . C hocolate coated candies will keep nicely for weeks , ex ce t i n p g the ones with a soft center , such as Bitter Sweets , as they

- begin to d ry out when three or four weeks old . Bon bons dipped in the way I describe will keep two or three weeks without dry

- e - n . b on m b d ing out By bons I ean the on s dipped in bon cream ,

- c h on s . not the ones dipped in cho olate , as I never call those bon Chocolate dipped caramels and chocolate creams m ade with " n center cream , are better whe a week or two old . as that gives

o en . the inside time to mell w or rip In fact , chocolate creams ' f ew= d a s as made of center cream , must stand a y at least , heating

o an d the cream to mold ( as described ) hardens it s mewhat , t o i t s sealing it air tight in the chocolate , will cause it to go back original consistency , providing you do not get it too hot when melting it . All t affi es i will go to sugar after standing a wh le , and will do s o c y l r more qui kl if they are made on a warm day . The more g u u s e a h cose and less sugar you in m king t em , will cause them to

. h keep much longer You may , if you wish , use alf sugar and

f W e half glucose and make a very fine ta fy , hich will ke p much h longer than t e other kind .

In making colored candies , it is better to make them by i dayl ght , as you are very liable to get the color too deep when n maki g them at night . Always be careful not to add t oo much color , as you cannot get it out . The more delicat e the color of o e e . your candy , the prettier it will lo k and the b tter it will tast W t hen cooking candy, be careful not to cook it oo high . If y ou should let the therm ometer run up beyond t h ed esired de

can - a a t h gree , you add very little water to throw it back , then w c i it very closely until the right degree is reached . This somet mes

h at ch s o r causes a to grain , especially in making fondant , t y and

o . t avoid it if p ssible If a batch of fondan should grain for you . ’b m it may be cooked over y adding ore water , but I would advise 1 0 i e l Ca n d y M a k n g S cr e s .

u s e om e you to that sugar for s ething els , instead of making

‘ t wi ce m ak es i s fondant of it , as cooking it it darker and also it

r i n ' h i more liable to g a t e second t me . You will have better res u lts by always making the same i ' th i s . b o b e sized batch of everything I mean y , you will so n come accustomed t o just how"each batch is handled, and it will be easier than changing the si e of batch .

GLUCOSE

' s o m 1 n u 1 1 ou s As many think Glucose is so ething j , I will state that it 1 5 used in m aking practically all candi es to a certain f an d m an W th eu s e extent , y candies cannot be made at all ithout

. y of it It is perfectly harmless , and is simply a ver thick trans

‘ n m o i pare t liquid extracted fro c rn , being practical y tasteless , and o o is used to keep candy from going to sugar . Bef re gluc se was

’ r was o c eam of i t s . made , confecti ners used tartar in place It not pos sib le to make as many varieties of candy then as it i s now

u s with the u s e of glucose . If you should wish to e cream of

a -er t rtar , the prop amount to use is one teaspoonful to every ten

1 0 - ( ) pounds of sugar , and smaller amounts in the same propor

e t en 1 0 o tion , xcept in using less than ( ) p unds of sugar , I would advise using a little more cream of tartar in propo rtion . To two and a half pounds of sugar I would use a good

- 1 - - one third ( 8 ) teaspoonful of cream of tartar .

Glucose may b -e purchased of all confectioners t hat manu u facture their own candies . There is not a candy man facturer

' ‘ w s 1 lar e al in the country but hat uses gluco e n g quantities , and ou y s has a big stock of it on hand . If they should tell y they u s e are an o d o do not it , they stating something which is not so , so simply to keep you from making candy at home . Glucose should not cost you over six ( 6 c) cents per pound . While we would much prefer your buying it in your hom e town i f pos s i b le , we keep it for sale and can ship it anywhere if you wish us

- s u . to , in connection with our other pplies It is also used by s r a brewerie , j elly or preserve factories and sy up m nufacturers . ' ’ ’

o n . t o an s if you live co venient y of these , you should have no

l . . w troub e in procuring glucose It ill keep indefinitely , and is such a convenient article to have in the house , I would advise you tr ti o 1 1 I n s u c ns .

to get as much as you can at a time . In cold weather it can be handled nicely by wetting your hands and quickly taking out a

‘

- t . s o th e handful and it will no stick As it is very sticky , this is best method of handling it .

’ TH E CONFECTIONER S TH ERMOM ETER

A s s o very few of y ou ever knew confectioners used a ther

' m om eter t o -k c ca n with which coo their andy , you readily see h w y it is possible to always make candy the same by using one . I of e will state here , that even with the use a thermom ter , candy a is liable to vary a little at times , but that is on ccount of the m . o at osphere In c oking sugar up into candy , it undergoes a i t i s n ot o s o certain change which p ssible to always regulate , if d o a batch occasionally acts a little strange , not be surprised , as all candy makers have that experience . If your candy does

a ct as e not right , do not blame the thermometer the mistak is

- o . s ea undoubtedly yours in not reading it c rrectly At level , water bo ils at 2 1 2 degrees and these thermometers are all made

‘ u n d f o o tbat basis , a the deg rees r cooking candy are also given on that basis . At diff erent altitudes water boils at different

s o t h e fi r s t degrees , thing for you to do is to test your ther m om e er i s t . This a very si m ple operation and is never n eces " b e " e ou . sary to done but once , unl ss y move to another altitude ' Pu t t w t h r e u ar t s of wa set o or e q ter in a kettle , on the fire ut an d and let it come to a good boil , then p the thermometer in

f or t en s s ee . leave it at least five or minute , and what it registers o an d Do not look down on it at an angle, but sto p down get your

eyes on a level with the mercury . They will generally register ro 2 1 2 1 2 0 8 2 2 e . f m to d grees If it shows deg rees , your ther m om et er 1 8 correct and you should cook your candy to the exact i i 2 1 0 d e r ees 2 o . t degree given in the b ok If registers g , it is degrees too low and it is necessary to cook everything 2 degrees

l o er 1 o w than the degree given in the r ec pe . N w do not get the

- wrong impression and think if you r . t h er m om eter r eg 1 s t er s 2 2 degrees too low , you must cook your candy degrees higher than the degree g 1 v en but it is absolutely necessary to cook it

exactly as I direct . i t Ca n d y "Wa k n g S ecr e s .

As s o t many cannot understand his , I will explain the

m atter . o 2 1 0 If your thermometer sh ws degrees in boiling water , it registers 2 degrees lower than the heat of the water actua lly

i 2 1 2 o 1 n is , as all bo ling water is degrees ; c nsequently cooking 2 1 0 candy with a thermometer that registers degrees , the candy

a 2 h - er is alw ys degrees ott than the thermometer shows . For

—bo n 2 40 s o example , bon cream is cooked to degrees , when the

thermometer registers 2 3 8 it is done, as it really i s 2 degrees higher than that on account of your thermometer only register ing 2 1 0 in boiling water which wa s 2 degrees lower than it

should register . If your thermometer should register a degree or two over 2 1 2 y ou must a d d that number of degrees to each

r ec1 e 1 ven 1 n p g the b ook .

As - many of you will wonder why the thermom eter will on ly go to 2 1 2 in boiling water and will go higher in candy I will

m a explain by say ing that in candy there is so ething besides w ter ,

" as t he and the liquid evaporates sugar does not do so , but grad u ally keeps getting hotter and forces the thermometer up . Whereas in using water alone i t will never get any hotter than 2 1 2 o , no matter if you allow it to b il until it is all evaporated , as there is nothing there to retain the heat as it evapo rates . N ev er put your thermometer in until you have washed and steamed down sides of kettle as directed before . After the can d i s s et i n b ook y boiling well , the thermometer it with the on n back over side of kettle to keep it from falling down l . Do not be afraid it will break as that i s what it is made for . It is best

‘ k ee th e t oo s o not to p thermometer in cold a place , but if you do , I advi s e holding it over the s tove a mo ment or s o before putting f it in the candy . Always keep a pan o water handy so the mom ent the batch is done you can li ft ou t the thermometer and put it in the water . This i s much b etter th an laying it on the i s stove or table as it so sticky . ' The plate with the scale on it slips ou t of the case b y pu s h t o w a and n ing it up , and it is best al ays t ke it out clea it after w cooking any candies hich have cream , milk or butter in them ,

n but in other candies it is easily cleaned by tur ing water over it . Pu t it away as s oon as y ou ar e through with it as s omething 1 3 t ti o I ns r u c n s .

f - might be dropped on it if allowed to lie in the sink o dish pan .

" If the candy should bo il up on the tube so you can n ot s ee t h e

off e degrees plainly , moisten your finger and clean tub quickly , being careful not to burn yourself . It is always necess ary to cook your candy in a ket tle small

s o w b bot enough the. batch ill come well up over the ulb at the t om i n e ord r to have it register correctly , and also when making fudge or candy of t hat description do not fail to stir well under s the thermometer as such candies stick very ea ily .

Be careful not t o f d r op your thermometer as it will almost

" n d h b e r d ou always break it , a t ey cannot epaire , but if y should break it " we will sell you another one for providing you

’ e u s return the brok n one to , otherwise the price is each , without the book .

NECESSARY TOOLS

The numb er of tools necessary to m ake candy depends upon n how extensively you wish to manufacture it . For home ca dy m i s e r n aking , it hardly n cessa y to have any thing more than ordi ar i f ew r y cooking utensils , but I w ll mention a very useful a ticles P which you will find a great help in your candy making . roba bly the most impo rtant of all i s a marble slab of some d es cr ip a i s b a tion . The m ain reason a sl b is such a help ec use your candy s o e r w will cool much quicker wh n pou ed on it , than it ill when h you u s ea platter . T e top of an old center table or dresser will answer the purpose or you may procure a piece at any marble r 1 8 2 0 yard large enough for your pu pose . A piece or inches — i s n e as a square the most conve i nt size , that will hold a b tch as

as ou s s t 1 m e large y wi h to make at home , and at the ame will not be : w too heavy to lift I wish to emphasize the fact , that you ill find " a slab one of the most convenient articles you ever had in the house and will well repay you for any trouble you have in getting

one . If you can get a square piece and put a tight wood en frame around it allowing it to exte nd up about three quarters o f an m t inch from the face of the arble , hen fill in all around the edge ' i t d oe s n ot i h a ou W s ee where fit t ght , wit plaster of p ris , y ill that h f you ave a large platter about three quarters o an inch deep . The ma rble onthe bottom being so m uch thicker than any ordin 1 4 i e t Ca n d y M ak ng S cr e s .

o i t ary platter , it will cool y ur candy very quickly and prevent s a ll from gra ining . A slab uch as this is just the thing for kinds

an d u h of cream work sho ld never be greased on this side , as t at s u on l f or bon —b on ho ld be used y _ cream , center cream , bitter sweets and all such candies . Use the other side of the slab for all o ther candies for which t h e slab requires greasing . t o If you should use a large platter cool your candy on , you must not make too large a batch as it will surely grain if it does

‘ ' h e latt er n ot b e m ov e not cool quick enough . T p must d after

n — po uring the batch o it . This refers especially to bon bon

cream or B itter Sweets , as they have no glucose in them and will

grain very easily . Always s ee that your slab or platter sets per f ect ly level on the table so the candy will n ot run to on e side as t it will not cool evenly if it does s o . Another way o use a slab

i s to g et f ou r steel bars about by 2 inches square and a little _ V

shorter than the slab , then lay them on with the ends tight to i get her in any size square that you wish to make . These w ll keep the candy from ru nning off the slab and is the method used

n as by candy makers with all ca dies except fondants , those are the thinnest candies made when first poured out and it i s almost impossible to keep them: from running ou t underneath the bars l n if the batch is arge e ough to fill the space very full . ‘ T a e hese bars are very handy to have in m king caram ls , r an d s h fudge , ma shmallows such candie as you can simply pus them closer together and make as small a square as i s necessary

to hold the batch . In making these candies always have your

s o square small enough that when you pour the batch out , it will

a t o -f j ust fill the sp ce even with the p o the bars . If it is too small it i s very easy to slide one bar out a little an d make the b u t t oo space larger , if your space is large it is quite a j ob to u e ou w p sh the bars together aft r p ring the candy in , as you ill

find out . Bars inch high will make your caramels and such 1 cand es j ust the right thickness .

Always cook your candy in a granite kettle if po ssible . A

woo- den paddle 1 5 or 1 8 inches long and abo ut 2 inches wide at

'

corn v en i en t w w the end , is a very article ith hich to stir your o candy . For working up your f ndants the best thing to u s e ( if h you aVe a slab) is a wall paper scraper . This is a small toot t ti 1 5 I ns r u c on s .

' - t with a steel blade about 4: inches b r oad a the end and with it you can scrape the candy up clean from the slap and g et better results

than doing this operation with a spoon . These articles may be

- purchased at any hardware sto r e for abo ut 2 5C . as that is the price o a for w hich we sell them . A broad wo den p ddle will answer

the purpose if you cannot get the other . If you use a platter to

u c i s o n a s cool yo r andy on , it better to use a large sp o the scraper

is only suitable for use where you have a slab .

When melting hon - hon cream f or dipping purpo ses or mak

w s u s e o o ing afers , the be t thing to is a"small double b iler h lding

about one pint . The kind we give as a premium for selling out

fits , is the finest one on the market and we also have them for

e. u t 5C . sale a 7 apiec If you have not an article of this nat re , you may use a small bowl s et in a pan of water or a better way o t h e 1 n still , is to get a b wl just right size to set down the top of your tea kettle or get a large tin cup that the bowl will s et down in about half way , then fill the cup half full of water and you can

s ee b y this it will answer the same pu rpose as a double boiler .

W . u of hatever you do , do not attempt to melt a small amo nt

- b on f or o m o bon cream dipping purp ses a large double b iler , for the reason that i f y ou have not enough depth to your melted c

c . cream it will ool too quickly In other words . you will get far better results by melting your cream in something which ' t h an ou confines it more closely and makes a depth to it , y will " n by having it spread out very shallow i a large vessel . You must always m elt this cream with hot water under it as it cannot be set directly on the fire . Another very handy article to have in the house for making

o f . We candy is a candy ho k , for pulling your ta fy on have 40 ff C . them for sale at a piece , and after pulling one batch of ta y on a hook you w ould never part with it for several times its cost .

" You can have one made by taking a round piece of iron about 1 8 2 0 one half inch in circumference and or inches long , then bend up the lower half in a broad hook shape making the hook l about 6 or 8 inches across . H ave t wo holes dril ed i n the top part and screw i t on some solid place 1 n your kitchen where it will be out of the way and still will give you room for pulling

can d v . H vour ave the hook about level with your shoulders . 1 6 Ca n d M a k i n ecr et y g S s .

Pulling candy on a hook does not tire your arms a parti cle and

‘ you can make your taffy s o much lighter and fi u ffi er by pu lling

. P can d i s r it well ulling y _ very liable to blister you hands if ou w y are not used to it , so it is best to ear an old pair of gloves

. m a for this purpose Grease the little at first , then if they should

s i m l u s e n ever stick much after that , p y a little cor starch on T them . hese gloves are also very convenient to use in making as peanut brittle you will find out . A cheap pair of buck skin o e u s e faced gloves are ab ut the b st kind to , but an old pair of

ordinary heavy kid gloves will answer the purpo se :

Chocolate creams may be dropped on any kind of oiled or i s o waxed paper , but a better way to dr p them on white table

— oil cloth . They will not stick a particle and this also makes

m and e them very glossy on the botto , there is no tast from the

— oil cloth whatever . About the nicest method I know of is to get some small thin boards ab out 1 2 by 1 8 inches and cover them

— with the oil cloth , stretching it very tight , and tack around the s ee w n edges . You will readily hat a co venience these boards are as you can carry your creams out to cool without the n eces s i t y of putting anything under them , whereas if you should drop them on oil - cloth alone it i s absolutely necessary to have these pieces of oil - cloth laid on something solid before you attempt to m move the . These may be used repeatedly by washing them

— - a u s e occasionally . For dropping cream bon bons I lways wax paper of some descripti on and only use the oil - clo th for dropping Th ‘ chocolates on . e oiled or waxed paper used in all cracker n and cooking boxes nowadays , you will find very convenie t for use in your candy making if you will take the time t o p r es s it out ' sm oothly an d pu t away until needed

For coloring your candi es you m ay u s e any harmless colors you have on hand but we sell all color s pu t up in M e. jars which we guarantee absolutely harmless and the finest ones we know of . They are in a pa ste form and the proper way to u s e them is to w put the paste from one jar in ‘ a small bottle ith a large mouth and add about one ounce of glycerine and stir well together . This makes a very strong color and should b e used very spar i n l g y .

1 8 i t Can d y M a k n g S ecr e s . and they must be cracked on the s i d es th a t h av e n o v ei n on them and they will come ou t l n perfect halves if cracked carefully .

u t a They are a very brittle nut , b so king them as directed above

o as . prevents them fr m breaking, you will find out These are about the finest flavored nut for general purpo ses that you can o t use , and in the s uth especially , hey may be purchased very For P cheap . enoche they are especially fine as are als o hickory nuts .

Pistachio nuts are very pretty for bon —bo n tops as they ar e l a sma l green colored nut with a peculiar flavor . They are all l m o 0c. e n i p rted and sell for an ounce and are rather xpe sive , but you will use very few of them . Split them open on the seam o running endwise . S ave the perfect halves for t pping purposes and chop the broken and off colored ones up fine and u s e for

r n - sprinkling over tops of chocolate creams o cream ho bans . I alwa ys sprinkle chopped pistachio nuts over my chocolate coated nougat .

n - a In usi g pieces of candied cherries on bon bons , lways cut them in very small pieces as they look s o much prettier than large i p eces d o.

Angelique i s a candied fruit or plant that makes a very as i pretty ornament it s such a dark green color . It comes in long strips and when cut i n small pi eces about the thickness of a

" w b on - match , and an inch long and put on top of a hite bon it

Y u i f n looks very dainty . o may have d ficulty i procuring angeli 1 0c. que , but we have it for sale at per ounce .

H OW TO CH OP NUTS

‘ o You will find the finest way to ch p nuts , is to spread them

on t out the table , take a large butcher knife and hold the poin down on the table with the left hand and with the right hand work

w f ew . the knife up and do n on the nuts , taking only a at a time

" By doing it in this m anner y ou can chop them s o much more r h evenly than by any othe method . If you pu t t em in a bowl and chop them with a knife the bottom is chopped to a powder before the top pieces are small enough . t ti 1 9 I n s r u c on s .

BO N BO N FILLI NGS

Ground candied fruit and nuts make the finest fillings f or

ou o bon bons . If y have a fo d grinder run them through that , no t using the fine cutter . If you have one , you can chop them u s e fine enough with a knife . You may any kind of fruit you a wish , but cherries and pineapple are bout the best ones for this purpose . They may be purchased in most any city and we also keep them for sale with our other supplies . A small amount of can died citron or orange peel is very nice to grind up with them ‘ n i f you are fond of t h es e fi av or s . Grou d figs make a nice filling — r r ou n d i n when mixed wi th b on bon c eam as I direct . G nuts

‘ stead of ch opped ones are the best for this purpose but if you

r 1 n d er - have no g be sure to chop them very fine , as they are better t o use tha t way .

ITEMS TO REMEMBER

Always moisten your slab a little before pouring the bon — bon

c n . ream , center cream or Bitter Sweet syrup o it

. ram el A , s lway s \ cook fudges ca and peanut brittle in a kettle r b o a s la ge enough to. allow for their iling up , candies of this description will boil over if cooked in avery small kettle .

You will notice that the degree to which each recipe i s to i s . be cooked , in large type opposite each formulae This is so you will be able to notice it easily while cooking t h e batch .

W e . a henever I sp ak of sugar , I alw ys mean granulated u o e h as e h sugar , s ch as every n in the house , unless I sp cify ot er ' wise . Confectioners . never cook the XXXX sugar a s a great many think

' t a r e cr eam ed For all candies except hose which , such as

. s be b e fondants , etc , the slab mu t well greased fore pouring the

' ’ . Y ou u s e b ut candy on may butter for this purpose , you will find your candy is less liable t o stick if you u s e lard and butter mixed , about half and half . 20 a a i e et C n dy M k ng S cr s .

A pair of family scales are a very convenient article t o have in the house for other purpo ses than can dy making . If you have

" none you mu st be very careful wh en using glucose not to get too i i " much in your batch as t s very liable to spoil it . A pint of

- glucose weighs one and one half pounds and - a 1 m t of sugar , p a weighs one pound . The best w y to do if you have a pai r of i s s et o scales , to your kettle on the scales , n tice how much it d weighs , then add the desire amount of glucose and sugar .

1 n i s i b In making candy small batches , it almost mpossi le to t h ow a us e i s ell you exactly much w ter to , but the general rule to allow one quart of water to each 7 pounds of sugar and larger or smaller batches in the same proportion . But in smaller batches it is better to u s e a little more water in proportion t o am ount of sugar than you do in a large batch . N ever add water for the o glucose as that requires none . S imply add water for the am unt t For i o ch i s 7 of sugar you have in a ba ch . nstance , if y ur bat o 3 p unds of sugar and pounds of glucose , you only need to add a quart of water as you s ee by this you are never to tak e the glu cose into consideration when adding water to a ba tch .

u i s a i s XXXX s gar the finest , smoothest sug r there made and is used only for rolling candies in or wor k l n g i nto the hon bon cr eam . A great many dealers handle what is really a XXX

. ‘ r h as a sli h t r i t i t and c s i suga but this g g to , ould pos bly be used r if you cannot procure the other . This sugar is ve y liable to i f e t he n become lumpy it is expos d to air for any le gth of time , an d if it i s this way it is best to roll it well then sif t i t before

ou f r r m using . If y should have any di ficulty 1 n p ocu g the XXXX m we h o n sugar , re ember that andle it in c n ection with our other 1 0c o . supplies and it sells for . a p und

h In cooking candies w ich require stirring , do not forget to a e i stir round the edge w ll as it w ll stick there very easily . A gran ite kettle with a round b ottom made th e same shape as a conf ec ’ t i on er er o l b e a on e f or as copp kettle w u d the ide l this purpose , re the is no edge around the bottom for the candy t o stick in . There 1 5 no such kettle made as yet and I have tried for three 2 1 I s tr cti on n u s .

years to have some house manufacture them in this style , but have never been able to do so . I hope before long to succeed in having such a kettle made and will notify you if I am ever ab le to procure them . It would be the most convenient kettle you ever o had in your house for co king preserves and such articles in .

To o btain good results when coating chocolates you must have plenty of chocolate. to work with . It is impossible to have your chocolates glossy and not streaked if you do not have ‘ enough chocolate melted to allow you to work it as I direct . Th e h eat m u s t b e wor k ed ou t of i t th or ou g h ly before it is put on the creams or they will be spotted after standing a little while . ' b c Another very essential thing to remem er is , that your cho olates cool u i ck l must q y after they are coated or they will not be glossy .

Waxed paper such as confectioners u s e and the same as we. 1 2x1 8 h sell , comes in sheets inc es and for caramels it should be e 7 cut up in thr e strips , then cut each strip in pieces , this making just the right sized paper with which t o wrap a caramel . For t f ff wrapping Bit er Sweets or kisses o di erent kinds . cut the paper

3 e s t r 1 s 1 n 4 . e in strips , th n cut the p equal pieces The b st way

_

‘ is to cut quite a number of the sheets at one time using a sharp f knife for this purpose . It is very di ficult to cut this paper with i as s sc ssors it slips o much . o o n S imply f ld your paper ver as you des e to cut it, then cut the folded e dge .

o If , you have not a double boiler to melt your ch colate in

o i s . the finest thing to use for , that purp se a small tin pail Break o up your ch colate , put it into the pail , then set this in a pan of i t i s m s w hot water , and i pos ible for the ater to ever boil up into a wh s et the chocol te , ereas if you should put it in a pan and this paninto another pan containing hot water it does not extend up high en ough from t h e wat er to prevent it from bubbling up into ‘ th e t o chocolate . This little idea is so easy carry out and will s o ou save you much trouble , I would advise y by all means to melt your chocolate in this m anner . When you are through coating you can simply s et the pail away containing the chocolate i until you wi sh to u s e it again . 0 0 l I Ca n d M a k i n e r ts y g S c e .

In those recipes which call for cream you may use part cream

v er and part milk and obtain v good results . Of course i t will

a v ou c a . W m ke nicer candy if use all re m hen using part milk , it is best to add a small amou nt of butter to m ake up f or the cream which is lacking .

- I n cooki n g fudge or opera caramels the cream i s often liable to curdle , and the way to prevent it , is to stir it very hard j ust as as you see it commence to curdle , this generally stops it if you

1 ou r catch it in time . The curdling s often caused by y fire being too low and your candy not coming to a boil soon enough after i putting t on .

’ A FEW DONT S Don ’t try to make candy after these recipes until you have read all the directions thoroughly .

’ o W d D n t forget to ipe down the kettle thoroughly as I irect ,

1 n making all candies except those which have cream 1 n them .

Don’t scrape out the kettle when pouring out your b atch of

or Bi t t er bon bon cream , center cream Sweet syrup , as it will surely cause them t o gr ain .

’ Don t let the kettle drip a pa rt icle when pouring out th e

as i f s o . above candies , it will cause the batch to grain you do

’ Don t put the syrup back in the batch if any of it runs b u t

t h eb w o . between ars hen co ling , as this will cause it to grain

’ Don t remove the skins from the raw S pa nish peanuts

1 n as i s before using them candy or salting them , the flavor much better i f you l eave the skins on .

’ Don t allow your bon —b o-n cream to become too hot when m elting it for dipping purpo ses .

’ s D on t write and as k m e in regard to candie . not given in

i o s . th s b ok , as I cannot answer such question 2 3 t ti o s I n s r u c n .

’ Don t add any water to it unless it is necessary to thin it and

- ad d . if you do , be careful to only a very little If your bon bons are soft after standing a day it is be cause you added too much vy ater . ’ ' c Don t stir this ream too much while melting , as it must be

‘ i t s o m e given a chance to melt , and if you allow to do , it will beco very thin . ’ Don t try to coat chocolates with the ordinar y sweet eating o chocolate sold i n the stores all over the c ountry . That ch colate is not made for coating purposes and y ou never can obtain goo d results by using it . ’ h e Don t ever add any water, glycerine or any liquid w atev r to your chocolate when melting it , as it will spoil it if you do . If your chocolate should act very sticky or gummy , it is because you allowed wa ter to get in it i nsome manner .

’ o u D n t expect good results with yo r chocolates unless , you as i s wa i coat them exactly as I direct , that the y in wh ch all fine r chocolates a e coated . ’ d o t Don t be afrai this ch cola e will soil your hands , as it never leaves a particle of stain on them .

’ - b on c l as Don t disturb your bon ream while coo ing , that will nearly always cause it to grain .

’ Don t ever put any candy on the fire and let it stand without " s t 1 r r 1 n w g it , as the sugar and glucose n aturally ill sink to the ' ' b ot t om of r e the kettle and will burn ve y asily , before it is well o diss lved .

’ Don t fail —to enclose a stamp for reply if you wish any ad d i t i on al i n th e information , for if there is no stamp letter . you an d will get no answer will only have yourself to blame for it .

’

Don t use the dipping wire which we give with the outfit , n fo r to dip your chocolates with , as that is inte ded only dipping

‘ bon - bo ns in t h e hot cream as I direct 24 Ca n d M a k i n ecr et y g S s .

SOFT CENTER CH OCOLATE CREAMS

S e 1 v en t o i s f t The Bitter w et recipe g in his b ok , the finest so as i s center cream made , but that molded by hand and you can

not make it in any shape desired , I will give you another fine S C C recipe later on , called oft enter ream , and in this article will

tell you how they are to be molded . This cream is too soft to be handled with your hands and must be m olded in corn starch as follows : get several packages o ou f the cheapest corn starch y can buy , the same kind as is used o os for co king purp es , then take some shallow tin pans not over i ti w s n . one inch deep , and fill them ith the starch by f g it in It is absolutely necessary to sift this starch into the pan as i t wi ll be ff too solid if put in in any other manner . Level o the t op even

with the pan by scraping a long'knife or r uler over i t . N ow take some small marbles and g lu e t h em on a stick about one i nch t wide and longer than your pans are wide . Pu them about a

half inch apart . Of course these marbles must be glued on the

stick before hand i n order to have them solid . N ow take one

end of the stick in each hand with the marbles down , and press A s i s them down into the starch . your sti ck longer than the pan 1 5 W s ee i s o ide , you it impossible t press the marbles down only f ar just s o . Lift them up very carefully and continue making "

impressions until your pan i s full of them . Be very careful not o n to sp il any impression j ust made whe making the new ones , as this starch is very treacherous and the molds are very easily

m the broken down . Never attempt to ove:this pan with impres as t o sions made before they are filled , they are all very liable r n e ou i t as u together . After th y are filled y can move much as u n you wish . N ow put the desired amo nt of ce ter cream in a

double boiler and melt it with very little heat . If you allow ' I t this cream to become too hot your centers will be too hard .

should be only good and warm but not hot . This heating it and pouring it into molds will cause it to harden sufficiently to i Ad d be handled very eas lv in order to coat them . any flavor Or m i m color desired to the crea while melting it , then fill each o pression level full . This may be done with a sp on or the best . method i s to fill them by using the funnel which I described b e

2 6 an d l a k i e et C y l d ng S cr s .

ACETIC ACID

i s an o This acid extracted from vinegar and is not p isonous , '

n n 0 . a d mav be purchased at a y drug store for about 1 c. an ounce It is used to cut t h egrain of the sugar in bon —bon cream and Bit

. u se ou ter Sweets As you so very little , an ounce will last y a

long time . BO N BON CREAM

u 5 lb s . s ga r . 6 r o a c i a ci d p s et c d . S can t u ar t wa t er q .

Pu t s et sugar and water in a kettle and on hot fire , stir until well dissolved and just before it bo ils splash up on side of kettle

a with the p ddle to wash down undissolved sugar , then wipe down

sides of kettle with a damp cloth or sponge , then put in the acid

an d f ew s cover up and steam it for a moment , then remove cover Re and put in thermometer and cook to 240 degrees . move ther

m om et er and pour out b atch on moi stened slab or platter . Do not shake it around any m ore than p ossible in pouring it out

and do this very quickly , being careful not to allow the kettle to as i s o drip any onto the ba tch . As soon it p ured out take a cup

of cold water and with your hand sprinkle a little over the top .

This causes it to coo l quicker and also keeps it from graining .

D o 0 i s s h ak i n i t not try to m ve it before it cool , as g around while ' H cooling will cause it to grain quicker than anything else . ave

e all your slab or platter setting lev l so it _ will not run to one side a u n and cool unevenly , and you must not cook a l rge batch

n eces less you have the facilities for cooli ng it quickly . If it is t o sary for this to stand quite a while in order cool , that will nearly always cause it to grain on ' the bottom and when working

a the b tch up , these little grains will be all through it . This

5 o u s e recipe calls for p unds as you see , but you can any amount

at of sugar you wish , and I advise you to make as large a batch " e a time as possible , as it acts better and is l ss trouble to make one ~ large batch than it is t wo small batches . A medium sized plat ' a 2 ter Will only cool about V2 pound batch . As soon as the heat

a r has left it , which you can tell by touching it with b ck of y ou 2 7 e i e R c p s .

hand , start at edge and cream it by working it over and over ,

. ou us e being careful to work every part of it If y have a slab , o your scraper for this purp se and if you are using a platter , a

o . C sp on will be better ontinue this operation , occasionally scraping off your paddle into the batch with a knife and pretty o s on it will commence to look cloudy , then will seem to become t a little thinner and will immediately commence to hicken . This s o candy always becomes thinner just at the turning point , do ’ ou s ee s o not think it is spoiled when y it doing , but keep right on creaming i t and it will come out all right . Keep turning it over and over as rapidly as you can and get it up into a ball as it sets . Do not allow i t to become hard before you get it into this ball i f as it w ll be rather di ficult to handle , and should never be allowed

I n l s et b . a to efore you get it up into this lump few seconds , you will notice this lump has become very hard , but this is just as it T t should be . ake a clean cloth and wring it out in cold wa er s o o i it d es not drip, put th s over the batch , tuck it in around the edges and let stand to season it . In an hour or so you will notice i i u it s s oft and creamy and s ready to p t away . If you have made

o as this as directed , it should be as smo th velvet when putting e a piece in your mouth , but if th re should be a slight grit to it , i r i t is because your batch g ained f or some reason . It s best to r put it away m a stone ja and put a damp cloth over it , and in a la T very cold we ther do not keep it in too cool a p ce . his cream ' ett er h en a t o . b w w is used in a number of candies , and is day or

. a old It will keep nicely for sever l weeks , if you moisten the cloth occasionally . It is far better to always keep some of this

n i s fonda t on hand ready to use , than it to be obliged to make i it and u s e it immed ately . When you comm ence creaming the batch if it is sugary on top , or if when you scrape it up in cream

ou ‘ ing it y find it is gritty on the bottom , the batch will be no good for fondant as the gritty particles will not work out of it . In cold weather you should not allow it to stand after the heat ff has left it , as it keeps getting sti er and you will find it pretty

d m har work to cr eam it . S o e sugar will make a whiter fondant

o o o than others will , but you cann t tell anything ab ut that by lo k ing at your sugar . If a scum arises around the edge of the batch

b . while cooking , remove it just efore the batch is done Be sure 28 a i e et Can d y M k n g S cr s .

b l as o as b to have your sla or p atter c ld possi le , and if the weather " is warm it i s best to take a piece of ice and rub over the slab

i h e r eat c n before hand . T g se r et in making this ki d of fondant ‘ f f r r i s in allowing it to become per ectly cold b e o e c eam i n g it . A o t h i n ~t o b n very imp rtant g remem er , is that the quicker this ca dy cooks a n d the quicker it cools the better it will be : If it should u i s t h e : grain for you , the reason ndoubtedly one of following

o o or w it co ked too sl w , was disturbed while cooking hile cooling , or it took too l ong for it to cool . If it does grain I do not advise

f o-r f on d ari t ai n n d cooking it over a g , as it makes it darker a is e o . u o more liable to grain from being reco ked This s gar , h wev r , r n may be used f o any other candies . From the le gth of these n ot i s f b u t instructions you must think this very di ficult to make , c o i s s i n s t r u c on the ontrary , the operati n easy if you ob erve the as i tions carefully to cook ng and cooling .

MAPLE BON - BO N C REAM

M b on e aple bon cr am requires a little more work to make ,

h an t an the white does , as y candy with maple sugar in it has a f r tendency to be more sticky and takes longer o it to set . The

i s m - b on process exactly the same as in aking the other bon cream , c to s et as but do not get dis ouraged and think it is not going ,

s o ou o . it is bound to do , providing y cooked it c rrectly I would not advise you to use all maple sugar as 3 parts mapl e sugar and

1 part of white or eve- n half and half of each ( prov iding the maple sugar is strong) you will find mak es a very nice flavored n M bon b a cream . aple syrup may be used in the place of maple s o u s e o sugar if you wish , and if you do , ab ut a pint and a half r of the syrup to eve y pound of white sugar . D o not add any acetic acid in making mapl e fon dant

SOFT CENTER CREAM

4 lb s . s u gar .

u cos e . 1 lb , gl i n f t r p t s o wa e .

' k ettle s et on fi r e a Pu t all this in y hot , stir until it boils , w sh

‘ ' e m t o 2 3 4 Or down and st am , then put in thermo eter and cook 2 ci e 9 R e p s .

2 3 6 2 3 6 ff . , but do not allow it to go beyond or it will be too sti " o c an n 2 3 4 If y u like these centers pretty soft and ha dle them ,

. W will be the right degree hen done , pour out on moistened

" w m slab and hen cool , crea it in the same manner as directed for

— ‘ n . t k bon b o cream . I will t a e you con siderably longer to cream —b on s this than it does bon cream , on account of the gluco e which

° i s D . o b s et in it not allow it to ecome thoroughly on the slab , m e et i ff but just as it com enc s to g pretty st , scoop it up into a crock or jar and put the dam p cloth over it same as you do with

the bon bon crea m . This really should not be used for a day or n t h two , as it has the had ime to mellow nicely . T is cream is

f or th e as used only centers of fine chocolate creams , I direct t C T R R under ar icle headed S OFT E N E C EAM S .

PLAIN CENTER CREAM

3 lb s . s u gar . u co s e Tb s . gl . 1 i n t f a t r p o w e .

s am as H andle this exactly the e the other center cream , ex " r e cept you must c ook i t about 2 degrees hi gher or 2 3 8 . This e quires long r to cream it , than the other does , as it contains more r a M C glucose in p r opo tion . It is used in m king exican aramels

and fudge as I direct .

MAPLE CENTER CREAM

s u r . 1 Th u co e . 3 lb s . m a pl e s ga . gl

t er . r a n u at e s u ar . i n t s of wa 2 3 6 1 lb . g l d g p

M ake this cream exactly the same as directed for the SOFT

— 2 3 6 a C R CR M . k ENTE EA , cooking it to a scant This ma es o i n t h delicious center for choc late creams when molded corn s arc ,

as I directed you how to do previously .

CREAM ED DIPPED BON - BO NS

By the following method you will b e able to m ak e the finest bOn - bons there are made and at a very little It will be O necessary for me to go into details regarding one kind nly , and 3 0 Can d M a k i n e y g S cr ets .

- l you can then make any other kind desired . Tak e a s m a l amount of bon - b on cream (abo ut as large as a small teacup ) an d work

- A into it about a 1 3 o f a cup of chopped nuts . s you work these ad d nuts in , it will be necessary for you to some XXXX sugar in order to stiff en it s o that it can be molded easily. You must ' work in enough sugar s o that when you roll this into small balls

- they will b e stiff enough to retain their shape until dipped . If you wish you may add a little vanilla flavoring while working o it up . N ow roll this into balls ab ut the size of a small marble f o n and lay on waxed paper . These are r the centers of your b o as bons and are to be dipped in melted cream follows . into a

o - s et ec i small b wl in warm water , (as I dir ted you before in art " " cle under TOOLS ) pu t some of the bon - bon cream an d s et on the fire and let the water boil under it until it has melted to the consistency of very thick syru p . It must be stirred occas ' i on all n ot i t t oo y in order to mix it through well , but do stir

' i S et i n t much or it will not melt . If it g t g oo hot before it has melted thin enough , add a few drops of cold water to it and stir o in well . Test it by taking a little up in a sp on and touching h l t . s ou d b e b u your tongue to it It . good and warm not really

. s et off hot S tir in a little vanilla flavoring and the fire , but do n ot tak e i t ou t o the h ot water f , then proceed to dip the centers in the following manner : take th e dipping wi re you get with

—b on this outfit , and with it stir the melted bon cream a little bit s t o in order to break the crust that form on p, quickly throw "then in one of the balls you have just made , push it under the cream ,

' wi r e u n d er e put the it and lift it out , scrap it lightly across the edge of the kettle in order to remove some of the cream hanging

t e la - b on onto it , then urn the wire ov r and y the bon on the wax a p per . It Will stick to the paper easily,s o you can lift your wire g up from it and with t h e m elt ed cream that strings up with your

. P wire , you may make any design you wish on the top roceed to dip the others in the same manner , but whatever you do , do not fail to break the crust on top of the m elted cream as I directed

t h - every time before putting e center into it to be dipped . If you do n this , they will come out ice and smooth , but if you fail to do it ,

e w r - th y ill b e very ough looking . If this cream thickens too much

s an d to dip nicely , add a few drop of cold water stir in well as it 3 1 i e R ec p s .

— bo n . must be kept pretty thin , or your bons will not look nice It is impossible for m e to tell you exactly how much bon —bon cream you must melt in order to dip the centers which you have mad e 1 up , but I can give you an idea by saying that pint of melted

- bon 7 5 . bon cream will dip about centers A little double boiler , 1 pint size , with a white porcelain inside pot, is a very convenient ' article for this purpose as well a s m a n y others around the kitchen .

We 7 5c. keep them for sale at each , and are one of the premiums we give to those that assist us in selling outfits . Always make

b on - o s o m u ch d ai n t i er your b ns small as they are looking , and in l k r he e et ma ing the colo ed ones , v ry careful not to g the colors ' e too d eep . Pu t in a very little coloring at a time until y ou h av the shade desired . A small piece of marble slab is a very handy

- thing to have , to work and cut up these centers on . These bon bons are the very finest ones made by anyone in the country , and

' a S d i i n m will keep nicely for two or three weeks , pp g the in this m t melted crea as I direct , seals up the pores and prevents hem '

h - from drying out . If you have any trouble wit your b on bo ns

i s being too soft , it because you added too much water to the

. As s ee cream while melting it you , I have just told you how

e - b on to make a whit bon , and you may leave it perfectly plain or as you dip each one put a very small piece of candied o cherry on the top as so n as you remove the wire from them .

T - f ew s o hese bon bons harden in a very moments , the ornaments

be r must put on very quickly . Following a e a f ew ideas in re gard to other va rieties of bon — bons but as the centers are pre pared the same and you dip them in the same manner , it will not

r be necessa y for me to go into details .

PISTACH IO BON - BONS

Use chopped Pistachio nuts to work into cream for the cen ters , press out into a flat cake about V2 inch thick and cut up s into small square about inches square , flavor your melted

— cream with pistachio or almond flavoring an d d ip the same as others , putting a half of pistachio nut on top , with the flat side up . 3 2 i e r et Ca n d y M a k ng S c s .

PINK BON - BONS

‘ Us e ground candied cherries and other fruits to work into

. Ro cream for the centers ll into balls , and dip in melted cream which h as been colored a delicate pink and flavored slightly wi th h o rose . T ese may be left plain , but if you sprinkl e some ch pped

t o as are pistachio nuts over the p of each as quickly they dipped ,

f or et i t adds to their appearance very much . I g to tell you in

i —b on w dipping a round bon , hen you lift your fork up with the —b on cream hanging onto it , ( after you have laid the bon on the waxed paper) a pretty design to m ake is to twist the cream

’ n around in a small circle . When sprinkling these chopped uts h i n over the top , it is better to press them down slig tly order to make them stick .

LEMON FIG BON - BO NS

w U se ground figs to ork into the cream for centers , flatten '

. C o out and cut into small , Oblong pieces olor y ur melted cream

r a as yellow and flavo with lemon , dip in the same m nner others and pu t a half of a pecan or English walnut on t op of each as soon as dipped , pressing them down slightly in order to make

. n o it them stick Do not press these uts d wn too hard , or will

e - cause a bas on the bottom of the bon bon .

ALMOND BON - BONS

a U se almond p ste to mix with cream for centers , using

- 1 2. o f m o about part of the paste to parts crea , cut int squares

i n h as e and dip melted cream which been color d a delicate green , and put a h alf r o f an almond on top of each one with the flat T r e side up . hese almonds shou ld be blanch ed a n d the skin m c a of oved , then split open arefully , using half each nut for a '

- - bon . b e u r ch as ed m y bon This almond paste may p fro any baker , m ar n s e as they all use it in aking m a cc oo . W have it for sale with our other supplies .

COCOANUT BON - BONS

Use some of the cocoa- nut centers that I instruct you to make

R i n a in that recipe later on . oll into balls and dip melted cre m .

3 4 ‘ an d M a k i n ecr et C y g S s .

NUT EON - BONS

m eat s d i ed Any kind of nut pp in melted cream , the same as

- o other bon b ns are dipped, make a very fine piece of candy and ' ' are nice to use in filling up the small places i n t h e t op of your

candy boxes .

DATE BON - BONS

R t emove the seeds from dates , roll them up ight , then dip

in melted cream and wh en cool cut in two diagonally . These

- - u make a very pretty bon b o . CREAM MINT WAFERS

It is a very simple operation to make these wafers pr ov i d

- h ing you have your bon bon cream all made up before and . It ’ takes only a few m oments time to make them and the actual a cost is very small , as they contain nothing but sug r and water , and are the same a s those sold for 3 50 a pound all over the

country . M elt the cream the same as directed for dipping bon e n w bons , flavor with p ppermint , addi g a little ater if necessary , as this should be slightly thinner than the cream used for dip P n ping purposes . our into the fun el the same as I directed you

i n - h d to do in article on how to mold cornstarch , which is ea ed " " . Soft Center Creams . Proceed to drop them out on oiled r i pape , by lifting the stick j ust a trifle , only lett ng out enough

cream to make the wafers about the size of a h alt dollar . These i n w ll flatten out perfectly rou d if dropped carefully , and will s o t h e ‘ m a harden very quickly , y y be used in a short time after

n . t o s o maki g them In using this funnel , learn do as rapidly

‘

s so t h e . as possible , as thi cream hardens quickly in funnel If ' i s - cr eam h ar d en s s o the operation not done very rapidly , the you

cannot drop them out nicely . They may be dropped with a ' ou a as i spoon if y h ve no funnel , but the operation , you w ll find w o s o out , is much slo er and your wafers will not lo k nice .

WINTERGREEN CREAM WAFERS

M t as ake hese the same the preceding ones , only you must flavor with W intergreen a n d color the cream a delicate pink

when melting it . 3 5

CH OCOLATE CREAM WAFERS

—b on e Use melted bon cr am the same as for others , and add

s . ome melted chocolate , to it and flavor with vanilla

MAPLE CREAM WAFERS

For these wafers use the maple bon - b on cream and make

them in the same manner as the others . These make probab ly w the finest afers of them all .

VANIL LA CARAMELs

3 s lb . s u gar . 2 tb s . glu cos e . 2 u ar t q s of cr ea m .

Pu t s and 1 t cr eam o n co-n ~ sugar , gluco e quar of fire and stir s tan t ly and cook until it is pretty thick or until it will form a soft

' ‘ ball when dropped i n water, then add g radually 1 pint of the r i m emai n ng cream , stir and cook up again to the sa e consistency as o e e bef re , then add the r maind r or last p int of the cream and '

- stir an d cook r un t il it forms a good firm (b u t n ot a hard) b all w n hen dropped in cold wa ter . The consistency of this ball whe o o r th roughly co led in the water , will be the same as the ca amels r i when they a e perfectly cold . This s the only practical way to b t o test caramels and . if you do it as I direct , eing careful not o too a co k them to h rd a ball , you will find they are a very easy As candy to make . these require so much stirring in order to t d f u s e keep hem from sticking to the kettle , it is rather i ficult to o r a therm mete while making them , but it may be done , and if w s e you should ish to u your thermometer , the proper degree to

t 246 2 48 o . cook hem to is about or , acc rding to how the weather

a is . Two d eg r ees in caram els makes quite a diff erence in their

s o o m . consistency , be very careful not to over co k the In this u t o b u t r recipe I give you the amo nt of cream use , of cou se you u s e c s an d may half ream and half milk if you wi h , still have a l l . w very fine carame They ill stick very easily , so be carefu to

e m t o stir over the whole bottom of the kettle , as th y co mence thicken . When cooked to the right consistency; set off the stove 3 6 e i e R c p s .

o t o and add about a tablesp onful of vanilla and also , if you wish

n . add any nuts to them , stir them in after removi g from the stove

- P out on . our batch slab , which m ust be well greased before hand

The iron bars I mentioned before , you will find very convenient

w m . m to use hen making cara els Lay them on your slab , aking a square plenty small enough so that the candy will fill the space ou i s t oo level with the top of bars . If y find the Space a little l t h e smal , it is very easy to slip one bar out enough to hold i s h a . ou w remainder of the b tch If y , you may add to the batch ‘ ar affi n wax i while boiling , a small piece of p about the s ze of a e i u walnut , as this prevents th m from be ng sticky and g mming up As k m . the knife while cutting th e you probably all now , par affi n wax is abs olutely indigestible and it i s contrary to the Pure Food Law of this country for any confectioner to u s e this wax in n . We making ca dy have a substitute , however , which answers the same purpose and i s a purely animal product and not injuriou s t in any way . We have his for sale in connection with our other

- f i s u pplies and i t is not expensive . O course it s po ssible to make o b u t i s caramels with ut adding anything of this nature , if it

d i m . ad ed , you w ll find they cut up uch easier It is better to let

these stand over night in order to cool , and when cold remove the u s e a s bars , one of them a ruler and mark the batch each way r u t ff o h j ust the width of the b a . C o a strip ab ut t ree caramels

h - s i wide , t en cut this strip cross wi e in str ps of three caramels i a . s each , then cut those strips up as m rked This the proper and i s e easiest way there s to cut up ca r am els . U a large butcher knife for this purpose and i n cutting th em never try to press your o knife down through the batch , but cut them with a sliding m tion

t h e d own r om ou of knife , pushing it through the batch and f y u t f h e ‘ i h at the same time . This c s t m w t a very smooth face on each caramel ; whereas i f you attem pted to push the knife down through the b atch without using the sliding motion your caramel

o . would be very rough l oking After trying this once , you will understand better what I mean . These caramels will lose their

e con s e shape after being cut up unless the w ather is very cold , quently they should be wrapped in wax paper and packed away t . Cu 3 x2 very tightly in a box the papers about inches , wrap th e k . them , fold over edges and pac away as directed until wanted 3 7 eci e R p s .

CH OCO LATE CARAMELS

c If you wish a cho olate caramel , make them the same as the vanilla recipe adding enough chocolate when nearly done , T . e to make them a good , dark color hes should be cooked n c ff a trifle lower tha the vanilla caramel , as the cho olate sti ens

them up considerably when cold . Flavor these also with vanilla

' and pour out the same as the others .

STRAWBERRY CARAMELS

M a n ake these the s me as va illa caramels and when done , add

some red coloring and flavor with strawberry . You will find on e an d this caramel a very fine especially so , if coated with chocolate .

MAPLE CARAMELS

‘ Us e about half maple sugar and half white su gar and m ake a these in the same way as directed for vanilla c ramels , except you

’ m u s t n ot add any vanilla flavoring .

NUT CARAMELS

i m a . If you w sh a nut caramel , they y be added to any batch Black walnuts are probably the finest ones to use in vanilla

' a n ch ocolat e c ramels and i caramels , almonds taste better and look n r better tha any other nut . Add them just before you p ou batch out . MEXICAN CARAMELS

f u ar 1 Tb . o s g 1 qu ar t of cr ea m .

1 f ué s e . 1h . o gl 1 lb . of cen t er cr eam .

Pu t 1 - 3 on th e sugar , glucose and of the cream fire , stir

constantly, and cook until pretty thick , then add half of remain i n m g cream and cook up again same as before , then add re ain der of cream and cook until it forms a g ood firm ball in cold water . S et off fire and add the center cream and 1 teaspoonful 3 8 Can d M a k i n e r et y g S c s .

i s ti r t h i s th or ou h l i n to th e b a tch of van lla , g y , then pour out on e as greased slab b tween bars same other caramels . This is a ' as ou s ee an d vanilla caramel y , if you wish to make the chocolate r m e b caramel or a nut ca a el , you may add th m just efore pouring

out . i s t o l In this caramel , it necessary have the choco ate melted

' " t i - when adding o the batch . Th s i s what i s call ed a stand up . m w w n cara el , and does not need to be rapped , as it ill never flatte i out and lose its shape . It s especially fine t o make in warm weather . If this caramel should fail to s et h ard enough to be

i s o t handled easily , it because you did not c ok i quite high enough n or did not stir it quite e ough after adding the center cream to it .

MEXICAN PENOCH E

2 Tb s i . t r own s u r . u cos e . l gh b ga Th . gl 1 u a r f — o cr e a . on b on cr eam . q t m Tb s . b

Pu t o fi r e sugar , gluc se and cream on , stir constantly but

2 6 s e ff o 3 . t o gently , and co k to Then fire and break the bon b on cream up in small pi eces with your hands and add it to th e k i t o t batch . If this cream is a little hard , wor in y ur hands firs before adding it to the batch , then stir well until it commences t to thicken . Add broken nut meats , ( any varie y and amount w as that you ish ) stir them in well , and soon as the batch is thick enough s o ft h at it will stand up when dropped out i n small m r i pieces , you ust hu ry and drop it out in the follow ng manner S o as use a large p on and take out a spoonful around the edge , ' ‘ ‘ ff a - i u s h off it sti ens there first , and with kn fe p small portions i i s ff f of it onto o led pa per . If it slow in sti ening su ficiently et m in the k tle , let it stand a few mo ents , or you may add a little "

- b on ff as more bon cream to it , which will sti en it , and you drop ' i t ou t occasionally rub the batch up on side of kettle in order k f u e . to . grain it , which ma es it stand p b tter It should be sti f enough s o it will stand up rough like and not flatten out after

-er 1 5 it is dropped onto the pap . It should harden in from to 3 0 minutes after being dropped out and will not stick to the P al . H E W waxed paper a particle , ecans , ickorynuts or nglish ' h n nuts are t e b es t ones to use i this candy . 39 i e R ec p s .

MARSH MALLOWS

lb . u cos e . ar . 2 Tb s . s u g gl

i 3 e W i t e s . 2 o". ge l at n e . g g h n r s ar 1 l ar ge S poo fu l of co n t ch .

C First dissolve gelatine in about pint of hot water . ook ' t of 2 40 sugar and glucose with a scan pint water added , to , then ff n b a t Ch set o fire and strai into the the gelatine water , and with

‘ wooden l r F paddle will do ) a a ge rench egg whip ( or a common q H beat the batch hard until it com mences to loo k white . ave the a add b e egg whites well be ten , them to the atch and continu beat ing u ntil it becomes very white and thick . Add vanilla flavoring

‘

t h e . W n to suit , while beating batch he it is very stringy and of r b a thick consistency when lifting up you eater , add the corn r sta ch and stir thoroughly through the batch , then pour out on your Slab (which h as previously been well dusted with XXXX a t h e us e sug r) between bars the same as you for caramels . then

‘ S t ‘ i t h XXXX u a r an f n o w s d . prinkle over the p . g let stand to sti fe Th es e ar e better i f left over ni ght before attempting to cut them

— . W u s e up hen cutting them up a long bladed , dull knife and cut them by pressing the knife down through the batch and n ot using the Sliding motion that I directed y ou to u s e in cutting

- e o . caramels , as thes act just exactly opp site to what caramels do

an As you cut them up , throw them into a p and dust well with

XXXX sugar . This M arshmallow (when properly made) is one of the most delicious ones " you ever tasted and can 'be made a n y color or flavor that you desire . It may also be made with a chocolate flavor by adding m elt ed choco'late to it just before t pouring the ba ch out .

VANILLA FUDGE

2 lb s s u a r 1 i n n r a . 1 a ce t r c e . g . /2 l . pl e m 1 1h . u cos e . gl 1 pi n t of cr ea m .

Pu t s et t sugar , glucose and cream in kettle , on fire and s ir

- 2 40 constantly and cook to . Then s et kettle off fire and let

‘

a t h e cen t er , s stand until bout half cool , then add cream and tir 40 Can d y M ak i ng S ecr ets ;

m r t h e i s i n it in well . The ore you sti this (after center cream ) s et the quicker it will and in fact , Should be stirred pretty well s o that it will n ot fai l to s et for you . Lay a pieceof wax paper t he b e on the Slab , put bars on , and pour the batch out tween . i them the same as directed for carame ls . Th s paper wi ll not e stick a particle after the batch h as s t . Add ab out a teaspoon ful of vanilla to the batch j ust be fore pouring out . Another way is to take a Shallow pan and line i t with wax pape r and pour

i t - the batch into that , making about one half or inches thick . W h as s et i t e i k hen it , mark pretty de p w th a Sharp nife into squares or small oblong pi eces and it will b reak easi ly where c marked . This makes a delicious , soft , reamy fudge and will o i stay moist for several weeks , whereas the rd nary homemade

i i r n as s d i . fudge you all know , very grainy and w ll y out a day as i Letting it stand until partly cool d rected , and using the cen n i i i n m i AS ter cream i it are the essent al po nts ak ng this fudge . practically everyone who makes candy at home , makes fudges

i - i s more than anyth ng else , this one recipe worth more to you than the price you pay for the whole outfit .

CH OCOLATE FUDGE

M ak e thi s the same as previ ous recipe and when you add the center cream also add enough melted chocolate t o color it i . li nicely Also add a ttle vanilla flavoring, st r in well and pour out on w axed paper the same as directed for the other fudge . Or d m ar y bitter Baking Chocolate i s all right to us e i n thi s fudge and do not add too much as your fudges wi ll taste better if not e t oo strong with chocolate . Whatever you do nev r cook choco

‘ late i n your. fudge as it i s far better ( as you wi ll find out ) to add the chocolat e after the fudge i s done .

BLACK WALNUT FUDGE

M ake this the same as Vanilla Fudge and jus t before you

W . pour it out , add some finely chopped Black alnut meats These (as you know ) are the ordinary Walnuts that grow wild every

T l v e a . w . here hey ,b c ndy a delicious flavor liked by everyone

42 an d a i e r ets C y M k n g S c .

1 — 3 w r m vanilla , the next stra berry , then to the e ainder add a little melted chocolate and vanilla and thus have three kinds of h candy from t e same batch . If the batch Should become a little

ff h an d le ea s il too sti to y , add a very few drops of cold water

and stir in well in order to thin it . Y ou may us e desiccated

s o cocoanut if you wish , but as that is dry and tasteless , it can h m . u s e i t b not be co pared to fres cocoanut If you do , use a out f 94 d a pound to this Size batch .

COCOANUT PATTIES

M ake same as previous recipe an d drop out in small round a s patties and you drop them , have someone put a half of a f candied cherry on top o each and press down well . These make f ’ r a ve y pretty candy .

COCOANUT CREAM BAR

i s as a t This made exactly the same coco nu kisses , and must be stirred until very thick t hen poured out on waxed paper b e

tween iron bars and when hard , m ark well with a sharp knife

m e t and it will break apart easily . This also akes a very pr t y ou t S O candy if you pour out half the batch white , smooth it

only. comes about half way up on the bars then color the remain der a delicate pink and flavor w1 th strawberry and pour this on o top of the other . When br ken up , these two colors look very T b e i n . a pretty put together this manner , he whole b tch may C o flavored and colored with melted h colate if you wish , and i poured out n the same manner .

COCOANUT CENTERS

1 t t er 1 u ar 1b u . lb . s g . 4 . b

t o o an u t . s 2 s . r e c c 1 lb . glu co e . lb g a d

I give you these amounts as this will make a good sized an ou wi s h batch , but you may use y amount of cocoanut y and u s e as you can see by the recipe , you are to the same amount of

r o o u . suga and glucose together , as there is of the grated c c an t 43 R eci es p .

1 n s t an ce For , if you Should only have a pound and a half of a 3 o 3 grated coco nut , you are to use 4 p und of sugar and 4 pound P t of . u o glucose sugar and glucose with e'nough water to diss lve ' of it on the fire , stir and wash down sides kettle when it comes

t a an to a boil , then add the butter and the gra ed coco nut d stir

' con s t an t ly u n t i l it has cooked practically dry and is very thick e i e and oily looking . Ther s no xact degree to cook this candy

to , but it must. be cooked until it will not stick to the sides of the i n ff kettle while stirring it , or other words seems to slide right o the Sides of the kettle . This is about the best way that I can

x h 1 e plain ow to cook th s candy . If you have any doubts about ou s et off it , y can it the fire and take a little and try in cold water , d b all i f s . when it shoul form a oft p it has been cooked enough W n hen done , add a little va illa , stir in well and scrape out into an a p and let stand until cool . This will keep indefinitely in this manner and can be used as wanted to roll into ba lls and

- coated with bon bon cream or with chocolate . Be careful not

‘ t o cook t oo t h e it long or centers will be t oo hard .

r o u The best way to p epare fresh coc an ts for this candy . is t o d u put them through a food grin er if you have one , sing the

fi n e : i s cutter , the next one coarser than the one that used for mak t ing peanu butter .

COCOANUT CARAMELS

n . The fi est piece of cocoanut candy there is made , is to take this cocoanut center recipe and cook it a little harder than you

‘

C . W do for the ocoanut centers hen tested in water , the ball Should be good an d f fi r m as that will be the consisten cy of the m d a W . W cara el hen cold hen one , add a little vanill flavoring , r sti through well , then pour the batch out on a greased Slab ,

S O o off Spread out a little it will co l partly , and when about half cool get it up into a lump and press out smooth as much as you

i n ' r oll a can , then with a rolling p it out into flat cake about the a thickness of a caramel , being careful to keep the b tch as near square as you can as it will cut up into a prettier shaped caramel around the edge than it will if the edges are very uneven . Let

t er f ectl . cold c s and until p y , then mark in aramel Sizes and cut 44 Ca n d M ak i e t n cr e s . y , g S

as o them up , and you cut them throw them into a pan of gra u n

l a o lated sugar , Shake around wel , then t ke them out and put i n t

" box h a dish or and t ey may be used at once if you wish . This

' t h em an d sugar will never taste on , prevents them from sticking

together . This i s adelicious piece of candy if it is not cooked t oo an d s high with a little practice , you will be able to tell ju t

an when they are done , without having y trouble .

OPERA CARAMELS

4 Tb s . s u ar . T a e s oon u g bl p g l cos e . f cr e a 1 1 u ar t o . t a s n r r q m 74 e p oo c eam of t art a .

Pu t all this in kettle s et on hot fire and stir con st an tlv and cook to 240 . Remember you do not cover and steam this candy . If the batch Should commence to curdle whip it very hard for a f ew n mome ts , as that will nearly always prevent it from curdling i t s o very much . If is going to curdle , it will do j ust before it comes to a boil and is Often caused from your fire not being hot enough . After it boils well , it Should not be stirred too hard as that is very liable to grain it . It must be stirred only en ough

. W o to prevent its sticking to the kettle hen done , p ur out on M n e Slab and let stand until cool . oiste the slab a little b fore

ou r 1 n 1 t p g on , but I would not advise you to use the same side

or as d o - as of the Slab f this candy , you for your bon bon cream , the grease 1 n 1 t seem s to get into the pores of the Slab and pre

- ; W vents your bon bon cream from acting right hen cold , or practically s o (do not let this stand until stone cold or it will be pretty stiff ) put a teaspoonful of vanilla into t h e batch and

as r n — n cream up in the same manner di ected for b o b o cream .

W l - an hen it sets , cover with a damp c oth for hour or two , then remove cloth and wi th your hands knead it until perfectly smooth .

You will find it does not stick to your hands a particle . Now take a Shallow box lid about of an inch deep lined with wax paper , and fill the lid with the candy , pressing it down and smoothing off level with the top of the lid . Let this stand over

e . Re night , then turn the lid ov r and the candy will drop out move the wax paper and cut the batch up into caramels . As ar you probably know , these are a very smooth c amel without 45 i e R ec p s .

o e any chew to them and when properly made , are n of the most

delicious candies you can make . You m ay divide the batch if

you wish , and to part of it add some melted chocolate , work it l in we l , then mold in the same manner and you will have a choco

m . late cara el You may also take part of the batch , add some r pink coloring and st awberry flavoring , and make a very fine

caramel . Another way is to take two of these colors and mold o them in a box lid , filling the lid about half full of one c lor , then t h e . W adding enough more to fill the lid to top hen cut up ,

these look very pretty . MAPLE O PERA CARAMELS

i M ake these t h e s am e as previous recipe except use 2 pounds

2 o s u ar . or maple sugar and p unds granulated . g , . if you have no u e 3 s , m i n maple sugar , you may about pints of aple syrup its

. 0 m i s place T those liking aple candy, this one of the finest

there is made . TUTTI FRUTTI CARAMELS

M e i a cu t ak a batch of van lla opera c ramels , then up a number of candied cherrie s and some candied pineapple if you a d h ve it , and when knea ing the batch , work these through it ,

M - also adding some nut meats if you wish . old the same as c r e directed for the other opera a am ls .

BUTTERSCOTCH WAFERS

1 2 lb s . s u ar . lb ut t er g 4 . b .

lb . u c s e . i t r gl o i t p n t of wa e .

Put o i n s et sugar , gluc se and water kettle , and on hot fire "

t u 3 00 . s ir ntil dissolved , wash down and steam kettle and cook to Rem " ove from fire , put in the butter , stir until dissolved , add a

, little lemon extract then pour into your funnel and drop out in e Small pa tties on a well greased Slab . Before they are p rfectly ,

cold , you must loosen each one by running a thin bladed knife

i s r n under them . This done to p eve t them from sticking and if ' ou o C ou s ee y fail to lo sen them before they are old , y will readily

b e . why it must done If you wish to , you may run this batch Ca n d M a k i e et y ng S cr s .

e out on a greased Slab b tween bars , spreading it out as thin as ' w n possible , mark into sq uares he partly cool , run a long knife

m h c under it in order to loosen fro the slab , then w en old it will easily break up . OLD ENGLISH T OFFEE ( SOFT BUTTER SC OTCH)

2 lb s r an u t e a u a r . . g l d s g lb s . glu cos e .

fl 1 1 l b . l i h t r own u r b a . r g s g 12 lb . bu t t e . t e a s oon r n n r p fu l g ou d gi ge .

Pu t 1 fir e sugar , glucose and pint of water on stir until er m dissolved wash down and steam well , then put in th mo eter 56 o 2 . and butter and ginger , and c ok to This Should b e stirred ' n gently after adding t h e butter to prevent its sticking . Whe

‘ o a done , remove from fire , add a little lem n extr ct , then pour out h e on well g r eas ed slab be tween b ars . Spread t batch out so it

. A will not be over a M, of an inch in thickness s soon as cool w enough , mark pretty deep ith a knife , also loosen it from the u e slab as directed for the other b tterscotch , then wh n cold it will C m a break up easily . This is a soft , hewy butterscotch and y be 2 h i h er a cor d in e w c . cooked degre s lo er or g , _ g to the weather

PEANUT BAR

1 lb . s u gar .

lb . g lu cos e . 2 a u s Tb s . r w p ean t .

Pu t a sug r , g lucose and a little water on the fire , stir until i wn r aw it bo ls , wash do Sides of kettle , then add the peanuts and s stir gently until they are roasted . You can tell by the look of n them whe they are done , and about the time the peanuts are f b e n . . r oasted , the candy will cooked su ficie tly Add a little salt

t o-n b e stir through the ba ch well , then pour out greased slab ' W b ou t t h e . tween ars , spreading batch about one inch thick hen ' e s 3 4 partly cool , remov the bars and cut up in strip about or t s o inches wide , then cut these s rip cross wise into pieces ab ut an

‘ cu tt i n wi t h inch wide . Do this g a quick sliding motion of the n knife , and not by pressi g the knife down through it as that will ou spoil the Shape of the bars . If you wish , y mav let the batch 47

i t u stand until perfectly cold , then break p into small pieces, but if you do t his it is best to run a knife under the batch before it

is cold , in order to prevent its sticking to the Slab .

ALMOND BAR

1 lb s u ar . g .

lb . u o gl c s e .

2 lb s . almon d s .

C 2 8 0 ook sugar , glucose and about a half pint of water to then remove from fire , add a little lemon extract and quickly S n P tir the uts into this . our out on greased Slab between bars c and cut up as dire ted for peanut bars . You may make any kind

m n of a bar candy in this same anner , adding less nuts tha I

s v direct i f you wish , and till ha e a very fine piece of candy

H ICKORY NUT BRIT TLE

r H ea pi n g t ables p oon bu t t e . T oo n a t ea sp fu l s l . r t eas p oon fu l l emon ext act .

C o a 2 8 0 s et off o k sugar , glucose and a little w ter to , and t t add the bu ter , salt and lemon ex ract , stir until butter is dis solved , then add the nuts and stir them quickly through the batch and scrape it out on a greased Slab . Then with a fork in each th e hand , quickly pick the batch apart in sm all pieces , flattening pieces out a little as you do s o . While picking it apart in this

i t t h e manner , is best to turn batch over occasionally and fold it together in order t o prevent i t s harden ing t oo much on the bot tom . This is undoubtedly the most delicious nut candy of any o i description it is p ssible to make , as you w ll find by trying it ,

a s i s f . and you see , it not a di ficult recipe

PEANUT BRITT LE

r 1 lb r aw S a n i s e an u t s . lb s . s u ga . . p h p

1 t a es o on u s o a . lb . gl u co s e . bl p f l d

t t e r 1 t ea s oon u of v a n i a . 2 o". bu . p f l ll

C t 2 50 ook sugar , glucose and a scan pint of water to , then remove the thermometer and put in the butter and peanuts and 48 i e t Can dy Ma k n g S cr e s .

' f h I S e l e stir b at ch f r om n owuntil done . T must be cook d unti th batch be gins to tu r n a li ttle brown and the skins pop Open on the t t peanuts , or m other words un il hey are roasted , which you can tell by looking at them closely . Remove from the fire , add the and vanilla , then the soda stir rapidly and it will become very " o er at 1 on be light and foamy . This p must done very quickly and the batch at once poured ou t on a gr eased slab . The batch will flatten out considerably but do not disturb i t for a f ew

" r i t e ff t h e moments , o until you notice b coming a little sti around r u n r o h e l edges . Then a knife unde it to lo sen from t S ab , cut

a a the b tch in two in the middle , and quickly flop e ch half over .

s . ff In doing thi , catch hold of the cool edges and it will be Sti

i . ov er AS t . . enough to enable you to turn ‘ in this manner soon a s o i t out you turn it over , commence ar und the edge and . stretch

. u a t o but very thin Do not p ll it ap r any more than p ssible ,

i t . as i o as g radually keep stretching t becomes co ler , the thinner T you get it the nicer it will be . his is undoubtedly the finest

i r 1 s as c s as . peanut candy there made , as it is p a wafer It is

— l as weath er n really a co d weather candy , warm or damp will cause 'i it t o b ecom e sticky, so I advise you i f you inten d k eep1 n g 1 t for an of h y length time to put it away in something air tig t .

YANKEE CRISP

cu as e p mol s s . 1 0 u ar t o r n s o c . - q p p a e s oon s t T bl p fu l al . u n 1 cu pf l r aw p ea u t s .

" C su s 26 0 in e ook gar , gluco e and water to , add g the p anuts u al n t o a when the batch is abo t h f done , the , add the but er and m l s s es an d cook 2 7 0 d to , stirring constantly after ad ing these last " two ingredients . H ave you r cor n previously popped and put in h a a large pan , t en pour this b tch over the corn , having someone s o h i stir it well as you do , adding the salt w ile m xing it up .

‘ Wh en well mixed it is best to empty this ou t of th e pan onto l your slab and spread ou tl a l ittle in order to k eep i t from settling i " d . s down too soli This a delicious candy easily prepared .

an d a i e ets C y M k ng S cr .

TURKISH NOUGAT

4 W i e g g h te s . 1 t n 4 lb . s r ai e d H OH GY~ i n t 1 p of W at e r .

C k 2 6 0 H oo sugar , glucose , honey and water to . ave the — w ut i S egg whites ell beaten , p them m a gran te kettle , then lowly h o t em . b eati n pour the batch which you have just cooked int , g u i s constantly, and contin e beating or stirring, until the batch f o 1 t pretty sti f and waxy looking , then add ab ut easpoonful of 1 u O t vanilla and po nd nut meats , mix through well and pour u

in a small wooden b o-x which h as previously be en lined with ' i t an d . ou b ox wafer paper Let stand over n ght, then turn of Off as h . w1 s o slice wanted If you to make a choc late nougat , you may add some melted chocolate to the batch just before you 1 t . m a m t pour out and stir through well The honey y be o it ed , 1 S n 1 cer i s but the flavor if it put in .

H ONEY NOUGAT

This candy requires the cock i n g of two batches Whi ch are

. W n poured together he done , it should be poured on a slab

n 1 1 1 9 4 h betwee ron bars about inches igh , or wooden bars would Y ou m answer the purpose . ust first place wafer paper on the

n a e n r slab , and sta d strips of s m agai st the ba s , and when the

- h h nougat i s cool you cut wafer paper u p wit t e batch . This

i s r r i s oo-d eat s o n ot m paper made f om ice flour and , g to , do re ove ‘ s i b 9 x 1 1 h o it . It come nsheets a out inc es and is handled nly by

h s , a 1 s s o confectioners . It is t e ame s fed to goldfish, you will probably know b y this what it i s like ; We have i t for sale wi th i s ou r e 4 5c. other supplies , and it s lls for Sheets for This candy k u i s too stic y to run out on wax paper , but if vo r Slab well greased you may po ssib ly be able to get along without using the a e th e p p r and it will not stick to slab , You may ( run this candy 5 between i ron bars 8 inch high and it will be eas 1 er to cut up

a s h 1 1 - 4 c but will not look so nice , w en you have it in hes thick ,

‘ off n off 4 mark it in about i ch squares , cut a strip of squares , , t h en Cu t as f that strip into smaller ones marked , the wa er paper eci e 51 R p s .

will be on each en d o f piece and all 4 sides will Show t h e nuts

u s e and fruit which is in it . In cutting it , a large Sharp knife and cut it with a sawi ng motion . You must never try to press as i s the knife down through it , it too sticky , but if you use the

w i . sa ing motion that I direct , ,you will find it cuts very eas ly It be e must wrapped in wax paper or coat d with chocolate , as it will become sticky very soon in damp weather . This i s the finest candy of any description there is made and probably the m ost f m s s o u di ficult one there is to ake , but as it i delicio s it will repay you for your trouble .

FIRST BATCH

1 "lb . u a r s s A s g . lb . gl u co e . t r i n lb . s a e on e ; d h y 5 eg g whi t e s .

C 2 6 8 . ook sugar , glucose and honey with a little water , to m If a scu arises around the edge remove it before the batch is , s et off n d i t done , the fire a let it cool partly, or will curdle the egg W i . e whites hile it is cool ng, b at the whites well and put them

' S O into the batch a little at a time, beating constantly as you do al e o until they are l in , th n it is best to c ntinue beating the batch

t i s most of the ime , until the second batch done , which you must now put on to cook .

SECOND BATCH

lb . u co s e gl .

lb . s r u ga .

2 8 0 Cook sugar and glucose and a little water to , then pour o this into the o ther batch beating constantly as you do s . Add

- about 1 2 teaspo onful of vanilla . Continue beating the batch i s 1 o n u t until it pretty thick , then add about % p und meats and a few candied cherries , mix them through well and pour out as

t b eat ff . o directed It is best , this batch until pretty sti and have

s o t the bars fixed the batch will be a little higher than hey are , then put wafer on top of the batch and a board on top of that

s et h i t and somet ing heavy on it in order to press down , which makes the candy very solid as it should be . Be s u re to have this 52 n d a i e r et Ca y M k ng S c s .

board wide enough s o it will extend beyond the edge of the bars

and not press down into your batch and spoil it . If you wish 5 1 0 this nougat harder , you may cook the second batch or de

grees higher .

ALAKUMA

Th i s ' can d l 2 i s y a so requires the cooking of batches , but s o f k a not di ficult to ma e s the H oney Nougat i s .

FIRST BATC H

1 u r . i t 1 s . r an u S a 5 e w es 4 lb g lated g g g h . Pi n ch of cr e am of t ar tar

1 - Cook the sugar and cream of tartar with about 2 pi nt oi h e w it i a i 246 . t water t o B eat h es well , put them nto a gr n te kettle and pour this syrup into them very Slowly hay ing someone k c an d beat the batch constantly . You may coo the first bat h not i i t i s as i it commence beating the eggs unt l done, lett ng stand e i will ° cool it off i W i c while you are b at ng them , a l ttle h h Should n i be done i n order to preve t the eggs from curdling . When th s fi i s c k n t oC rst batch oo ed and standi g ool , be very careful and not t o b as i s e r m t move it any more han p ssi le it liabl to g a i . N ow put your second batch on to cook and while this 1 S cooking i t i s of better to beat this first batch m ost , the . time .

SECOND BATCH

lb s . u r s ga . 1 1 43 lb s . glu cos e .

C h e c 1 — 2 2 56 ook t sugar and glu ose with a pint of water to ,

n t h i s s lowl s o the pour y into the first batch , having meone beat A a a an d can it all the time . d d little vanill a few nut meats and

- t died cherries or pineapple cut into small pieces . Continue bea

r - a ing this until it becomes p etty thick , then pour out on your sl b b between the same iron ars , or pieces of wood that I direct you

i - h t e H . h to use in making oney N ougat You may if you wis , h ll pour t his out into a s a ow pan . This must be poured ont o

t h e m H I f wafer p aper sa e as oney Nougat . you have not this 53 i e R ec p s .

e an d paper , you may use some v ry heavy waxed paper it will not " stick to that very much . Sometimes it will not stick to this wax r paper a pa ticle , but other times if the batch does not seem to

s ff . Cu t be ti enough , it is liable to stick more or less up any size desired . ORIENTAL FIG PASTE

'

In making this candy, it is necessary for you to have some h i s as J apanese Gelatine . T is not an animal gelatine others are ,

" but i s purely a vegetable product . S ome confectioners who have this recipe , keep this gelatine on hand , but otherwise it can only

o . 1 O be b ught at wholesale houses We have it for sale at C . an

r e 1 e : ounce . Following is the c p

i n 2 s . " e at e Tb s ugar . 1 o . g l . u r 1 lb . gl cos e . 1 qu a r t of wat e .

Cu t the gelatine into small pieces and pour over it 1 quart of warm water and let stand for several hours or even over t be . Pu t s e night would better this gelatine water in a kettle ,

'

- on , fi r e and stir u ntil it comes to a hoil and the gelatine i s all

l H a disso ved . ve your sugar and glucose weighed out into i s et another kettle , then strain this g elatine water nto that and r on stove , stir constantly . and cook until it is ve y stringy in

n ff i s i n o e. o droppi g it the paddl Th s sticks very easily , stirring e f scrap bottom o the kettle well . When upo n lifting up the pad

off i s dle it clings to it and drops rather thick and stringy , it

h e . t done Another way to test it , is to take a little from paddle i t between your thumb and forefinger , blow on well in order er e to cool it , then pull your fing s apart and it will string out b

r tween them . Blow on this string and if it seems p etty tough

~ i s . and will stretch out and back when blowing upon it , it done

‘ It is best to s et this off the fire whi le test ing it in this manner

~ . f i it . W , in order not to over cook hen done add a su fic ent num _ i ber of ground f gs to flavor it well , and also a small amount of

- o lemon extract , then p ur out on your slab between iron bars the as r same you do ca amels , except in this recipe the slab must not 54 an d a i e et C y M k ng S cr s .

be greased but must be welln d u s t ed with XXXX sugar before i r pour ng the candy onto i t . Sp inkle over the t op well with this i sugar and let stand over night in order to harden t . As this

ot s et u 1 ck e i s " candy does n v ery q , th re no need to be in a hurry

, about pouring it out . It is best t o stir it considerable in order to thicken it s o the fruit in i t will not come to the top after it

e ut a f or r s h m al is pour d out . C this up the s me as directed M a lows by simply pressing the knife down through it : This candy may be made an y flav or or colo r that you wish and leave Ou t the fi r s . g Flavored with st awberry and colored red , makes a very nice piece of candy .

GLACE N UTS

Cook about ‘ 1 % pounds of granulated sugar and a goo d t o pinch of cream of tar ar or a tablesp onful of glucose , with a V2

o- f 2 90. s et off pint water to Then fire , add a few drops of lemon e xtract and dip the nuts th e same as you do Cr eam Bon —bons

' wi r e f or os i n using the dipping that purp e , but dipping these it i n t h e y ou s ot e . necessary to stir t h syrup at all and in fact , less disturb it while dipping , the more you will be able to dip before

. ou the syrup becomes too thick As y dip these out , lay them on a p iece of tin or the bottom of a tin p-an as they will not stick to h r l . T e h a d en r as that a particle when cold . y , ve y quickly you wil fi a i see . S mall pieces of g s or c ndied fruit and especially cand ed as cherries are fine when dipped in this m anner . Dip rapidly as s b as s en po si le , this yrup hardens very, quickly and wh dipped , these candies should be used very soon or kept i n something air tight .

SCOTCH KISSES

M ake a ba tch of brittle Butterscotch after the recipe given ou r m wav y before , and when done dip ma sh allows in it the same

i n as directed for dipping Glace Nuts . The candy w ll r u down e e t e t on th se , and form a bas at h bo tom to a certain extent , but i s that cannot b e prevented . This makes a delicious candy and very easily prepared . 55 i e R ec p s .

FIG BRITTLE

1 u cos e . r It) . s s u a . 2 V2 lb . g gl n i n r S ca t p t of wa t e .

Cu t up some ; fi g s and put them in a well greased platter or o on the slab between bars , then co k the above ingredients 2 8 5 s et off to , the fire and add a little lemon extract , then pour 2 this over the figs . For this much syrup it will take about

fi n t v pounds of g s . A few u s mixed in with the batch impro es it . Loosen from the platter before perfectly cold and break up to suit . STUFFED DATES

- s Take some bon bon cream , flavor a desired , work into it a

o f o little XXXX sugar in rder to sti fen it , then rem ve the seeds ff b from the dates and stu them with this cream . The est way

' as i s you know , to roll the cream up into small oblong pieces about large enough to fill the date , then press well together and dust with XXXX sugar .

' NUT STUFFED DATES

Remove seeds from dates and fill each on e with fine cho pped

o i . nuts , press them well t gether and dust w th XXXX sugar

You will find this makes a very fine piece of candy .

MAPLE CREAM CAKES

Take 2 ’ pounds maple sugar and a scant pint of water and

‘ 2 3 e cook to 8 . S t off the fire and add to it abo ut or 1 po und

— 1 n of white bon bon cream , stir well , and as this will cause it to

i s s et thicken it necessary to it on the fire for a moment or two .

. stirring constantly u n t il i t thins enough so that it may be dropped . ou t . The best way is to pour this into your funnel and drop

o out in small , fluted , individual co kie pans , if you have any such articles around the house . Of course if you have not these 5 6 Can d M a k i n ecr ets y g S .

pans , this may be poured out into shallow pans or saucers and when it has set you will find it i s a very fine piece of maple candy

i 1 and much better eat ng than the hard gra ny maple Sugar is .

’ M aple syrup may be used instead of sugar i f you wish and if

ou i t . u s e 3 or y do use , about pints of the syrup f this batch . When s et fi re t o i t d o t oo you it back on heat , \ not heat it much or the

cakes will be too hard .

VANILLA TAFFY

s . a r lb s u g .

1 lb . glu cos e .

Pu t c coo-k sugar , glucose and a s ant pint of water on fire and t o 2 58 e as i t , th n pour onto greased slab and as soon cools around

as o the edges , fold in towards the center , and it co ls continue folding it in as before and turn the batch over onto a cooler part of the slab . When cool enough pull well on hook . I told you ff i before how to make a hook for pulling ta y . After pull ng one

Pu t batch of candy on a hook , you will never be without one . the batch on the hook and pull down on it as far as you can , then throw the batch up over hook and. pull out as before . You will

‘ be able to make taff y s o much lighter and flu ffi er by using the hook and it will not tire you as it does when you pull it in the i P wa . old fash oned y , using your hands only our a little vanilla a l over the b tch whi e pulling , and never grease your hands in

i ff t on h pull ng ta y , but use corn s arch t em which prevents the

’ candy from sticking better than it does if you u s e butter on your H k i . of d ands An old pai r gloves kept for this purpose , are ' i s very handy in order to protect your hands , as a person that not used t o pu lling taff y will probably raise blisters on their " r P i t fingers the first time o two . ull the batch until is snow

e ff i n whit and very sti , then remove from the hook and lav it a e w i f pan which has been dust d ith XXXX sugar , or you may ' ou u i t ou t off y wish , p ll into a strip and cut in pieces about the size of your hand and wrap them i n wax paper in order to pre e n as wi ll vent th m from becomi g sticky , warm or damp weather ff k i r i cause ta y to become sticky very soon unless ept a t ght .

58 a a i e et C n d y M k ng S cr s . is desired shav e up chocolate very fine and put on batch while on slab and i t will melt and work through nicely . This i s a

ff i s peculiar waxy ta y , and the last taste in your mouth slightly u ad e i f o salty. Y o may d m or salt you wish and also cook ab ut e 2 . W degrees lower if you wish the batch softer h n pulled well ,

a m lay it on your table , pull little of it out at a ti e into a small round strip and cut into kisses about the size of your thum b , and wrap them in waxed paper as Soon as cut up .

MOLASSES TAFFY

r ". u t t er . lb s . s u ga . 2 o b es lb . u cos e . o a s s 1 gl M l .

C of u 2 50 ook sugar , glucose and a scant pint water to abo t then put in butter and add j u st enough molasses to m ake i t r e m t and a m edium dark brown colo . L ave the ther ome er in P out stir batch from now on and coo k to 2 58 . our on greased

as O . slab , cool and pull same thers This will pull out to a light golden color and is much better and finer flavored than if you i s l u s e use more molasses . It on y necessary to enough to give it the desired flavor and adding it in this manner is much bet ter t han by cooking the molasses in it from t h e start .

FRENCH CH EWING TAFFY

" First put the gelatine to soak in some cold water , cook

n d m 2 52 sugar , g lucose , cream a ilk to , stirring it gently all the

s t off . time to prevent i t s sticking , then e fire and add the butter

Take the gelatine out of the water , squeeze it out dry and put it in the batch and stir well until the butter is all dissolved , then pour out on a well greased slab and as soon as cool enough pull " well on b ook until it 1 5 a light cream color . Flavor well with vanilla while pulling an d this will require more flavoring than

Other taffies in order t o kill the taste of the gelatine . When

‘ off done , take hook and cut up in kisses the same as directed in 59 i e R ec p s .

t W t f i . i S al a er ta fy , wrapp ng each in waxed paper If you w sh , you may put the batch in a crock or small bucket lined with heavy

off wax paper , and when cold turn out , peel the paper and break s f 1 s m up as desired . Thi ta fy greatly i proved by adding nuts ' to it and the fi n es t o n es to use for this purpose are Black Walnuts as t h ey g i v e it a flavor which no other nuts do . Chop them fi n e o and sprinkle over the slab before p uring the candy onto it . i The can dy is pulled while these nuts are in it . This s undoubt

l ff s o ed . y the finest ta y there is made , as it is very chewy and the cream gives it such a fine flavor . If you intend putting it into

‘ r ok 2 a c ock and breaking it up , it is better to co the batch from

- s ff to 4 degree higher before removing from the fire . This t a y requires more pulling than others , and the more you pull it the better it will be . RECEPTION MINTS

M s C f ake the e the same as ream Ta fy , flavor with pepper mint when ou the slab and pull well "on hook tak e off and lay on table or slab d usted with corn starch or XXXX sugar to keep n it from sticking , shape the batch rou d , then pull out a little at a tim e in a small round strip and cut up into kisses , roll them

‘ 1 n l et XXXX sugar , them stand spread out for about an hour

an l m then put into air tight j ar to become m ea v . They ust be handled very quickly after pulled as sometim es t h e batch will sugar before you can get it cut u p. If the batch should sugar ' i t i s ou w1 e while pulling , the reason y did not p down the kettle

" o well , it did not co l quick enough or you turned it up on the slab " ' while too warm . If they do not turn creamy after standing a

ar i s day in the air tight j , it because you d not pull the batch

~ . u well as i s enough It must be p lled , that the secret of their becoming mealy after standing a short while .

FRUIT LOAF

M ake a batch . of Opera Ca ramels and after you have d o sweat it as directe work int it a quantity of candied fruit , nuts an d r a1 s rn s n , form it into a roll and let sta d over night to harden i off . a little , then sl ce as desired 60 an d i e t C y M ak ng S cr e s .

SALTED ALMONDS

The proper way to blanche almonds i s to cover them with ut an d as co water , p them on fire as soon they me to a boil , drain

off ou r 1 n i l the water by p g them into a sieve , then turn a l ttle co d water over them i n order to cool them which pr events the skins

r n n from d yi g o them before they can be removed . The only x ; i way to remove these skins s by squee"ing them off on e a t a tim e . ‘ Pu t of u each i n t about a tablespoonful b tter in the kettle for p , \ s et h ot n of nuts you have , on the fire until very , the add the nuts

D n ot and stir well until they are a l ight brown color . o get

a s o them too dark , they will co k some after rem oving from the i s o t o s fire . It pr bably bet er to add ab ut a y. table poonful of o lard to each spoonful of butter , as that prevents them , fr m "

s o . i n . W burning easily and can never be tasted them hen done , l t o re 1 off i pour out into a sieve allow the g ase to dra n , then spr nkle

l ‘ wel wi th salt . SALTED PEANUTS

Use the raw Spanish peanuts and salt them in the sam e ’ manner as directed for almonds,b u t do not remove the skins on '

flav or 1 s fi n er l on . We these as the , , if they are eft have these

f r 1 2 . peanuts for sale o c. per pound already shelled

CH OCOLATE COATING

Very f ewpeople a r e aware of the fact that all fine chocolates i .

‘ are coated with your hands in the manner I d es cr ib e in thi s

I n o i t e to article . rder to obtain g ood results , is n cessary use ' ’ ‘ i s l C n o n 'a —fi what ca led onfectio er s c ati g, which is chocolate pre '

u e . pared f Or this purpose . It is s d by all confectioners who manufacture their own candy and may be purchased nowadays

40C . i s i t . f r o . We for about per pound as that , what we sell handle both the sweet and th e bitter—sweet and t h e latter i s used ' o coati n Bitt er w e nly for g S e ts made after recipe given later on . t h e In all other candies you should use sweet coating . The a ordinary cooking chocol te sold in all stores , is not suitable for

" this purpose , so do not ever attempt to use it . The mo st ci e 61 R e p s .

essential point is that you must have plenty of chocolate to as b e work with , it is impossi l to have your chocolate look nice and glossy if you attempt coating them with a small amount of

melted chocolate . As it does not hurt this chocolate to remelt

it an y number of: times I advise you to be sure and have con s id er ab ly more m elted than you will wa nt to use for reasons

Which I will give you later on . Your chocolate must be melted in a double boiler or in a bucket s et in a pan of hot water as I d escribed before and be

‘ careful and not allow it to get too hot , as that will prevent them from being glossy when cool . It should be stirred considerable ‘ m b u t wh at ev er while it is elting in order to mix it well , you do ' ll i ’ b e very careful not t o a ow a part cle of water to get i n it . It e should b medium warm only in order to obtain good results . Pour out part of it on a platter or a small piece of marble slab and with your hand you must work and squeeze it between your

a i fingers u ntil the heat h as all left it . The best w y if it s not i s t very cool weather , to ake a handful of it , lift your hand up

i o an d squeez ng it out thr ugh your fingers , as that mixes also F e i s cools i t . Chocolat full of globules of oil which must be thoroughly b roken up and worked through the batch in order

t h em s h i n s et . As to have _ y when your chocolates have I said b a efore , it is bsolutely necessary to have more chocolate melted

i t ou o f than takes to cover the centers y have ready , as part it

e oo u s e will b come t _cold on the platter, to , especially that around the edges and t his must not be worked into the other any more

r than is absolutely necessa y , as that will cause them to be streaked when cold . The more chocolate you have melted , the more you

' will have to work with and after you have t h e h eat worked out

a m f s of it , a l rge a ount will not sti fen o quickly as a small amount will , and consequently you will be able t o coat your centers much more rapidly . After you have worked the heat from the cho

i s colate , there a certain length of time before it becomes too stiff to coat with and it is during thi s time that you must do

. a no your co ting . Putting the chocolate on the centers with heat in it i s what causes them to be shiny When they" are s et and f also this prevents the chocolate from running of and forming 2 5 an d a k i n e et C y M g S cr s .

a base around the bottom . There is no exact length of time I t h e a can direct you to work this chocolate , as mount you use and the weather , has everything to do with it , and also there is no amount of explanation that I could make which would enable o a o w you to do this peration perfectly , as practice l ne ill teach " i l . s s 1 m e you how to do it To some , it a very p operation while

‘ others seem to have a great deal o f trouble in doing it nicely .

t m u s e o a I wish to s ate once ore , that if you plenty of choc l te , e m work it as I dir ct until the heat has all left it , have the cool i quickly after they are coated there is no reason why they should not be shiny as any you ever s aw . When the heat has left your chocolate it is ready to u s e and must be put on the centers at once i n the followi ng m anner : throw a center in th e edge of the

1 n chocolate , roll it around order to cover it well , take up between

ru b off S e your thumb and first two fingers , any urplus chocolat 1 s be there , or I mean wherever the chocolate seems to too thick ,

e — o then lay it on waxed pap r or white oil cloth , lift y ur fingers up from it and with the chocolate that strings up with them you m ay

i A h o-ld make any design you w sh . s you the candy in your hand

e t o t h e before laying on the wax pap r , the p of it then , is bottom when you lay it on the paper and consequently rub that side on pretty well in order to prevent i t s forming a base as you

d o e i n lay it down , and also not pr ss down on it any mak

t As - o i s ing his operation . I told you before , this white oil cl th the best to u s e for this purpose as i t leaves th em very glossy on the bottom and there is no taste whatever to your candy from m using it . P roceed in this same manner to cover the re ainder

- ou as as of your centers y have ready , working rapidly you can in ' " c d order to use the chocolate whi h you have worke up , but ' when you notice the chocolate becoming t oo t hick to coat with

and r nicely , you must stop add some mo e chocolate to that on the slab and go through the sa me operati on in cooling it as I directed

‘ you in the first place . You can now see why it is necessary to have more chocolate melted than you actually want to use . as

or - you must allow for that which cools on the slab platter , while ou o t o y are coating . You will s on be able o do this peration very rapidly and have your chocolates finer looking than any you ever

b v coated before and also there is less waste this method . as i e 6 ° R ec p s .

' wh en you are through you scrap-e your hand off well and also scrape all of the cold chocolate off the platter or slab and put it

back in the double bo iler until you wish to use it again . It is

‘

l necessary only to have one hand in the chocolate . You must remember that as soon as these are coated they should be set

l u 1 f in a place where they wi l cool very q ickly , and they are streaked after they are thoroughly s et the pr incipal reason is that I n you did not coo l them quick enough . cold weather you will m e' have no trouble , but in warm weather they ust b set in a r ef r 1 g er at or for a few m oments only after being coated i n order " to set the chocolate . Be very careful not to allow them t o stand , 1 n the refrigerator t oo long o r they will sweat which spo ils the I I f gloss on them . y ou wish an ornamen t of any description on

ut e them , you must p that on imm diately after coating them but do not press down very much on them or i t will form a ba s e t around the bottom . These chocolates after being coated , mus not be moved unless you have something stiff under the oil - cloth to prevent them from sliding around and t h e be st method is to v m o h t h e —c b e co er so e thin b ards wit oil loth , as I directed you

A ri o . s ou r ca n ot f re I told y p eviously , I tell you the exact " temperature which this cho colate must be worked to before com m en ci n o s a ou m u s t hav e th e h ea t a ll g to c at , but can only y that y wor k ed ou t i t l c of . If one tray full seems to ook ni er than the ‘ o er s ee u r ecall about h ow th s , if yo cannot the temperature of the

c cho olate was while you were coating that tray , and that will " teach you more than an y explanation I can give yo u . After

u n w as yo once get this k o ledge in your head , to just how this h s . c ocolate hould be when coating , you will never forget it and '

s wi ll riev er t o lear n . it is omething that you y have again Never

' dip your chocolates wi t h the dipping wire which you get with

f or this outfit , as it is not intended that purpose , and you never

n will have good results , and I cannot answer a y questions that d will help you any , unless you coat them exactly as I irect , which as I said before i s the manner in which all fine chocolates are coated . 64 a n a k i e - ef C d y M ng S cr s .

VANILLA CREAMS

Bon - bon cream is not suitable to u s e for centers of choco as e t late creams , th re is nothing in that to make it mellow af er i e j ex r s l . S C C s m ad es being, coated The oft enter ream p y for that purpose and as it is too soft to roll into b alls wi th your

i n - as i n i hands , it must be molded corn starch directed art cle on " b r ev 1 ou s l was C that su j ect given p y , which headed . Soft enter C e J r e M e u hocolat C am s . elt no gh cream to fill impressions ' s o n ot which you have made , and in doing be very careful to

a . allow the cream to get too hot . It should be w rm , but not hot w After they are coated ith chocolate and stand for a day or two , they Will go back to about the consist ency which the Center C in ream was before you heated it , provid g you do not allow it et H i i to g too hot . eating it i n thi s manner and runn ng t out in

- s o i t e corn starch causes it to harden may be handled nic ly , and they m ust not be allowed t o stand i n the starch any longer than

e l necessary to hard n them . F avor with vanilla when ready , i e and proceed to fill the mpressions and let stand until cool , th n

t m off w . pick he out , blow surplus starch and coat ith chocolate If the center cream seems pretty stiff and does not melt thin

~ it c m a ad d enough before be omes too hot , you y a little water to an d i i n it st r well .

LEMON CREAMS

M elt center cream and grate the rind o f a lemon and put

i u 1 ce i i this into it w th enough of the j also , to g ve it the des red

- . Co r u n ou t c m as flavor lor yellow , then in orn starch sa e others h o . and when cold , c at wit chocolate

ORANGE CREAMS

M ake the same as previ ous ones and u s e an orange for the M a flavor , coloring it an orange color . and rin Orange is the

o proper c lor for these , as that is the name of \the color paste which we use and have for sale .

66 a i e t Can d y M k ng S cr e s .

u . M o places in the co ntry , any c nfectioners will tell you there is

as a e - t no such a thing bitt r swee coating made , but they are only

o i w t e exp sing the r ignorance hen they make this s at ment , as there

u as t m are coatings s ch his made by several anufacturers . The flavor i s between a sweet chocolate and a bitter chocolate and i s

b . ou o r liked y everyone If y cann t p ocure this chocolate , you m ay m ake on e by mixing a sweet coating and a bi tter coating

‘ as e together , all chocolate coatings will mix perfectly. when melt d A s a all e r together . pr ctically confectioners hav the ordina y

o i bitter choc late, you may take that and mix nto it enough and a XXXX sugar to take away the bitter taste , h ve a very fine

r eC1 e 1 s as coating chocolate . The p follows

1 i r n u t e u r . s n u a e i 3 lb s . g a l a d s ga 4 t ea p oo f l c t c ac d . 3 w i t s i n t wat er e g g h e . 1 p of .

t e a s p oon fu l gly ce r i n e . t ea s p oon fu l v an i lla .

Pu t on sugar , water and glycerine fire , stir and wash down Re sides and whenit boils ad d the acid and steam down well .

t h er m m et er o o 2 3 8 move cover and put in p and c k to , then pour

on i s t h e i s l ab s t o out slab to cool , and after it on , prinkle over p t i ff with a little cold water . Beat h e whites of eggs until st and

i s to i t when the batch cold , add them , also the vanilla flavor ,

m b on - and cream the batch the sa e as directed for bon cream ,

‘ ~ as working the whites into i t as you do so . In this recipe well as b on - bon cream it i s best not to allow this syrup to stand any a t er h as i t f the heat left before working it up , as it keeps getting

f t h e s o . s ee sti fer and eggs do not mix in well As you will ,

e wh i t es m i n i t i s after these g g are ixed the batch , much softer

b on - s o than bon cream and also is then very white , you cannot

l s o u s t 'w h en i t to s et ou tel quite easily j commences , but after y i i have made these a few t mes , you will not ce that after creaming

i s it a wh ile it seems to become a little thinner , and that the turn

i n ow o s lowl ing po nt , and from on this must be w rked very y , wh ereas in makin g b on - b on cream at this stage it must be i i i t i s i worked very r ap d ly . If you work th s too fast l able to t s ff s o preven it from etting , and if given a chance it will sti en i t . Wo it may be handled nicely rk very slowly , gradually keep turning i t towards the center of the slab and get it up in a ball 67 ci e R e p s .

as soon as it will stand alone , and then it is ready to mold and

coat with chocolate , and must be used at once . If you cooked

it correctly , it will always set for you , but on account of the egg

m f . whites m it , someti es it takes a long time for it to sti fen

as Sometimes it i s much softer than others , your eggs may have

- been larger than usual , and when you do have a soft batch , work

a it v er y s l ow, letting it stand for a few seconds occasion lly , and

a s e as soon it sets , cut batch apart into several pi ces in order

ou t off . to let it dry , as it drys very quickly If your batch

1 s s i s at all inclined to be oft , it always better to cut it apart a

I n wh i ch m u s t i t ff . little to allow to sti en some moulding these , b e d on e as s oon as th e b a tch i s r ead u s e y , it is best to XXXX sugar on your hands , and after they are moulded roll them

in this~ sugar , and then lay on an old piece of wax paper until

n d er n ci r cu m s tan ces they are coated . U o are you ever to make t s hi batch and let it stand for several hours before coating it ,

1 1 m m ed i at el as it commences to soften aga n y after it sets , so o you s ee it must be handled very quickly . In m ulding them

a s handle little as possible , as the heat of your hands will cause f them t o soften s o they will b e di ficult to coat . The proper way

" i s m to have someone mold them as you coat the , and they are coated in the sa me manner as directed for other chocolate creams . As these are the softest centers which you will ever have occas

c l d - n n , m i ion , to oat you must not ho the your hand very lo g while covering them with chocolate as the heat of your hand ' h en th i s i s e will cause them to lose their shape . W batch prop r l y made they should be about the consistency of a marshmallow , but owing to the peculiar action of the egg whites on them you

l r t wo wil ha dly ever have batches that are exactly the same , as m ff some will be uch sti er than others , but they will all come out l b et . h a the same in the end They s ould stand for sever hours , or

‘ s o t ter still , for a day or before being eaten , as by tha time they have become very mellow inside . You will find that these will pop open after standing a little while wherever there is a weak

o n ot sp t in the coating, but that does hurt them any as very little

a n t o of the center comes out , and for that re so , it is better wrap e each one in a small piece of wax pap r as soon as coated . If

' s o m a ad d you wish to do , you y chopped nuts to the batch when 6 8 Ca n d M ak i n ecr ets y g S .

- i ff i s s et k half nearly st , or after the batch you may ta e of it and c e n d o work in a few hopp d uts , but in doing this not work the

o as w s o . batch any m re than necessary , this ill soften it up much This recipe i s wri tten on the basis of 1 egg white to each pound t he of sugar used . You may reduce or enlarge batch to suit as a 1 e u of yourself , using I s id before , egg white to ach po nd

5 om d s an d 5 1 s sugar . p sugar egg whites about as large a batch as vou would ever Wish t o make at home and ab out as large as

als * v er e you could handle with success . These are o y fine wh n made with a m aple flavor and for them u s e about 2 —3 maple and

1 - 3 as t h e of white sugar , making the batch the same directed for h k e ot ers . These creams will ep nicely for three or four weeks , A . s but after that time they gradually dry out I said before , as s ee d s Ch o and you can , they are un oubtedly the finest , pure t a colate creams made by anyone , and with a little pr ctice you will have no difficulty with them at all,but i f you should exper i en ce as any , read over the directions carefully , I think I have covered every point necessary in these instructions to enable you k to ma e them successfully .

CH OCOLATE COATED - MARSH MALLOWS

' M k a c o f w r ec1 e a e bat h marshmallo s after p given previously ,

u i i . cut p nto shapes des red , then coat with chocolate

" CH OCOLATE COATED ALMONDS

R m i i n oast the al onds first by putt ng them m a pan the oven , being careful not to allow them to brown too much as they will

. W cook a little after removing them hen cold , coat with cho e as i a s s o colate sam directed for other cand es , and th ese are i i t s a i u . o small _ rather ted o s operation D not try to remove the skins f rom these nuts before coating them as that i s never don e by confectioners . CH OCOLATE COATED NUTS

English walnuts of Br azil nuts are very fine when coated with chocolate i n the same manner as directed f or other choco

Do n ot . lates . roast these nut s before coating them eci e 6 9 R p s .

CH OCO LATE PECAN PATTIES

W k e t C or a littl chocola e oating until cold , then mix in some r b oken pecan nuts , stir them around until all are well covered ,

then pick out in small amounts and drop on wax paper . Do not try to have them all the same s 1 "e as the more irregular and r k rough they are , the p ettier they will loo .

CH OCOLATE PEANUT CLUSTERS

R S n oast some pa ish peanuts in a pan in the oven , then rub ’ the skins off of them and coat them in the same m anner as di r ect ed fo r pecan patties and you will find they make a very nice i eCe p of candy .

CH OCOLATE COATED CH ERRIES

" Take some candied cherries and ' coat with chocolate the e o di an d same as direct d for ther can es , they make a very fine

eating candy .

CH OCOLATE COCKTAILS

m M n Take so e araschi o cherries , put them in a sieve and

d r am ‘ off t h e u 1 ce o a j , then into your double b iler put small _

o f b on - a i t amount bon cream and an equ l amount , if you have ,

a d as l of center cream , n melt with litt e heat as possible , then dip these cherries i n that melted cream the same as di rected for dip

- m ping bon bons . In elting this cream the idea is to only have

t o l s o can 1 it hot enough me t that you dip the cherr es in it , and

i f o it does not matter they are r ugh looking , as it improves them f i ou et th e m o . y g . crea n pretty thick If you have no center

u s e b on - cream , you may all bon cream , but the glucose in the center cream will cause i t to dissolve quicker when coated with

a s chocolate . As soon these are dipped in this manner , you are

n to coat them with chocolate the same as other ca dies , then put

away and let . stand for several days and the juice from these cherries will cause the cream they were dipped in t o t urn into a

an d e very thick syrup , upon breaking them op n you will find 7 0 i e et Ca n d y M a k ng S cr s .

‘

- the float i n ar ou n d . cherry g in this syrup As you can see , this

is one of the very finest pieces of chocolate candy there is made .

W s o hile confectioners are not allowed to do , you may , if you

own d wish , for your use at home , add a small amount of bran y or claret wine to t h e cherries 1 n the juice a day or two before you intend using them and you will find this flavor will Soak through them and flavor the j uice which forms when the Cream around

A s s ee a r e n f . ot them has turned to syrup you , these di ficult to prepare and many will wonder how you were ever able to get this cherry and the juice inside of the chocolate which is around

n 1 ces t I - them . After they are done , the way , think , is to lay i ' 1 en d s u each one on a small p ece of wax paper , fold the p, then twist it ver y tight at the top and cut off close with a pair of h shears . If they should be inclined to leak at all t is will prevent

them from running on your other candies .

CH OCOLATE COATED FILBERT CLUSTERS

R fi lb er t s oast the , which are simply a large sized hazel nut ,

t h off i n in e oven , then rub the skins and coat with chocolate

as the same manner other candies , putting a number of them in

' i ck t h em the chocolate at once , then p out three at a time and la wax n v on your paper in a tria gle shape , all touching each

other . When they harden this m akes a very pretty piece of

ou candy , and y may , if you wish , after these three are laid out

t o t as described , take a Single nut and lay on p of hem , making a pyramid shape .

CH OCOLATE COATED DATES

s t h e t h e F For thi purpose , finest ones to use are ard dates , and also these dates are the best to use in other candies , which i

- fact I f or g ot to mentio n before . These are the dark colored

" ones with a very small seed , and you will find them so much R better flavored an d meaty than the others . emove the

‘ a a i n an d . seeds , then roll them together g coat with chocolate A nicer way is to put a few chopped nuts inside of each one before coating them . 1 i e 7 R ec p s .

CH OCOLATE COATED O PERA CARAMELS

M ake a batch of ope ra caramels and cook it about two

e degrees lower than the others , in ord r to have them a little

softer , then as soon as you sweat the batch a little , knead them

o u t smooth , flatten a part of the batch at a time and cut up into

m . s all squares , and coat with chocolate the same as other candies This 1 s especially fine to cut up in this manner and put a half of

an English walnut or pecan on the top . You may , if you wish , c t take half the batch , u it into squares , and put the half of an

n e E glish walnut on the top , then tak the remainder of the o C batch , work s me hocolate into it , cut this into oblong pieces

t o t wo l and put half a pecan on p, thus making sty es from the e same batch . If you should find th m a little too soft to handle w m nicely after they are cut up ready to coat , it ill not hurt the

u t to let stand a little while in order to dry o .

CH OCO LATE BROWNIES

A delicious candy is made by making a batch of opera caramels and when you are creaming it a d d melted chocolate to

' n t o Set s et i ni lni ed i a tel it whe it commences , and after it has , y

‘ knead into i t enough mo re melted chocolate to make it a very

o . R dark color , adding a little vanilla als oll this into small balls l t and coat with chocolate . If you wish you may e them stand e for a day or two after being roll d, into balls before coating them

o as this will not hurt them but make them more s lid and mealy .

CH OCO LATE COATED FIG PASTE

Fig paste made a fter r ecipe given previously and cut into

‘ u v er v small sq ares , then coated with chocolate , makes a fine piece of candy .

CH OCO LATE COATED CARAM ELS

In m aking caramels that you int end to coat with chocolate

s v , you hould be ery careful not to cook them too , high but on

- the contrary have them a little low if possible , as they will retain 2 7 a a i e r et C n d y M k n g S c s .

' i h f t er o a r e s s a e a o . the r p being c ated , and much nicer to eat C e as oat them in the same mann r other candies , and you may r f r use any flaVo ed caramels o this purpose that suits your taste .

CH OCOLATE COATED NOUGAT

en e t e1 1 v en l The Fr ch nougat mad after e pe g previous y , o s cut into small pieces and coated with choc late , make one of the u t very finest pieces of chocolate coated candi es there is made . C it as directed in recipe and a pretty ornament for the top after it

l ch o ed t . is coated , is to sprinkle over it some pp pis achio nuts

C H OCOLATE COCOANUTS

Take some of the cocoanut centers made as directed in that t recipe , roll into balls , coat with chocolate , and for an ornamen sprinkle over top as soon as coated some macaroon cocoanut

h s that a n ot been roasted . This makes one of the nicest pieces of cocoanut candies there is made .

CH OCOLATED COATED M EXICAN CARAMELS

s n These caramel made after recipe give previously , when coated with chocolate make a fine p 1 ece of candy and are pr e 4 ' s o ferred by many to the hard chewy kind , as they are much easier to eat . REVIEW

As I wrote this b oOk to teach you how to m ak e ca n dy pr i n ci all an d al s o p y , to teach you a few other useful and valuable

l f ew t- recipes , I wil now summarize a importan items which I w e n ish to impr ss upon you . I put this review here i stead of at the

e end of the book , as it applies esp cially to the candy recipes . I have repeated myself many times in giving y ou these instructions s o and recipes , but did purposely , as I wish everyone that has this o r b ok to make a success of eve y recipe which it contains , as they i o d w ll then no d ubt speak a goo word for it to their friends , and

" i n for which I thank you all advance .

4 7 a a i e r et C n d y M k ng S c s . f o llOw the recipe exactly as I direct and if you do not do so I am not to blame - and you should not expe ct me to an s we r any que s r t tions regarding that ec1 pe . I am only too willing o assist you in any way I can if you . have any trouble after following m y

"

- directions , but otherwise you should not expect my assistance — and neither will I answer any questions in regard to Candies the

' f r h i h -k o w c . recipes are not given in this boo ’ ou i I ou If you have tr ble w th any piece of candy , ask y once more to rea d the recipe again very carefull v~before you

" t m e l e t ou fi n d th e wri e in gard to it , as I feel confiden y will a n swer t o vour q u estion contained therein n h h t i t O ce more , I wish to emp asize the fact t a is always

e a s necessary to wash down and steam the Sides of, your kettl

directed , and also that the , quicker your candy cooks and

. W cools the better it will be here a recipe calls for cream , as I

b ef or e . ou u s e said , y may part cream and part milk , and in addi

" s a t h e ev a o- e tion will y that p rat d milk , such as sold all over the

country , you will find a very good substitute for cream , and

much cheaper . In giving you the pr 1 ceS for diff erent articles used in can d v c I making , whi h have done several places in this book , I did so simply to give you an idea of the price these articles are generally

o r sold at , but of course that does not include the p stage or exp ess h h m and freig t charges on them , as t ose are extra and ust be ou fi n d paid by y , and in ordering supplies you will it cheaper to order as large quantities as you can at a time in order to reduce

carry ing charges . In conclusion I will s ay I am always glad to hear of your i l success , as you cannot fail to succeed f you fol ow directions , but if you should write me in regard to an y reci e and I do not , p f or i s y . answer , it because you did not enclose a stamp repl

ICE CR M C S SH R TS EA , I E AND E BE

In making ice cream 1 t is po ssible to make a very good arti I cle by using part milk but _ always use pure cream and will only I ‘ speak of cream in the recipe . n ever cook the cream nor do I

‘ J s h er b et s u s e any eggs . In ices and I always, use for the body a i e 7 5 R ec p s .

Simple syrup which is made by dissolving 1 0 pou nds of sugar in

1 gallon of cold water . It is best to do this before hand b u t if you are in a hurry you' may put it on the fire and heat it until

dissolved . In making ices and sherbets you should always use a small amount of Citric Acid solution , which bring s out t h e flavor and gi ves it that tart taste which is so well liked by every T one . his is made by dissolving of a pound of lump citric acid in 1 pint of boiling water then put in a bottle and keep until T needed . his acid may be purchased in any drug store in the country and it does not matter whether it is in lump or powdered

form . In freezing these articles they should never be turned i s until perfectly hard , as it only necessary to beat or stir them

in m e a freezer to a plastic state , then the dasher ust be r moved and they should be covered well with ice and salt for several

hours in order to thoroughly set them .

VANILLA ICE CREAM

T 1 a d 1 d ake gallon of cream , d about pound of granulate

1 . sugar , and tablespoonful of vanilla If you wish a very smooth , velvety ice cream you may obtain it by taking out a pint of the

cream before freezing it , set it on the fire and dissolve into it

m about V2 ounce of gelatine , stirring it all the ti e while it is on of the fire , then gradually add this to the remainder the batch ,

s t 1 r r 1 n g it well as you do s o . S ome like their ice cream sweeter t or more highly flavored than o hers do , so you may use enough of t . Pu each to suit your taste batch into freezer , pack well with ice and plenty of salt and turn slow at first and then faster as i t f h . W commences to freeze hen it is pretty s ti f , remove das er

a y and p ck well , using plent of salt over it and cover the freezer

h Or with a eavy cloth , better still some old newspapers which have been soaked in water , as these keep the cold in and causes it to harden better . TUTTI FRUTTI ICE CREAM

T a ake out the desired mount of vanilla ice cream , and if it ff s is too sti . let it stand in a warm room for a few moment until it softens a little . then work into it a quantity of chopped nuts 7 6 an d a i n ecr et C y M k g S s . and candied fruit ( candied cherr ies are especially fine f or this )

, n a cut i to small pieces , then add small amount of pink coloring

en can t h e and work through well , th put this into a or back into i ce and r f freezer and pack well with salt in o der to stif en it . This is greatly improved by adding a small amount of claret wine to w it when orking in the fruit as it gives it a delicious flavor .

CH OCOLATE ICE CREAM

Take some cocoa and wi th a little hot water make a smooth paste by adding a little of the water at a time an d creaming i t n as o agai st the side of the dish you do s , in order to break up all

- the lump s . Take the desired amount of vanilla ice cream and work into it enough of this chocolate pa ste to flavor and color f h su ficiently , t en repack in freezer and let stand to harden . This method is used by many confectioners and makes a d e11 c1 ou s cho

. m a colate cream If you desire the whole batch chocolate , you y add this paste to the cream in the beginning and freeze the batch the same as you do vanilla ice cream , adding enough of the paste t o give it the desired flavor

STRAWBERRY ICE CREAM

To make a fine strawberry ice cream , the best way is to mix the batch the same as directed for the vanilla and when partly fro"en add enough cr ushed strawberries to give it the desired

. A flavor , then freeze until done and pack same as others nother way i s to take the desired amount of vanilla ice cream and work i n t o i t C k the rushed berries , then repac it and let stand until l

ff . m a u s e sti For this purpose you y / the canned strawberries if the others a r e not i n season .

RED RASPBERRY ICE CREAM

" This is a delicious cream and is made in the same m anner

b y as described for strawberry ice cream , either adding the crushed berries when the batch is nearly done , or by adding them

t h e t o frozen vanilla cream and working through , then repacking n u til stiff . eci e 7 7 R p s .

CH ERRY ICE CREAM T his is made exactly the same as the preceding recipe , using crushed fresh cherries in it . You will find this also makes a delicious cream . CARAM EL ICE CREAM

r o r k . l b s . b wn s u ga . 3 eg g y ol s

" i o r h 1 u r f r n t a c . q a t o m lk . 1 t a bl e s p o n fu l co s 1 i n t f u p o cr ea m 1 t abl e s p oon fu l flo r .

" a n e o n s . 3 o . bl ch d a lm d

This is one of the most delicious ice creams you ever tasted i x and I am sure you will never regret trying it . M the corn

e m of starch , flour and gg yolks together , adding a small a ount the

i t and , o . Pu t milk to it in order to thin a little , stir very smo th

' t h e su ar wi th n othi n els e wi th i t s et g in a granite pan , g , on fire t h as e n and stir constantly un il it melted v ry thi , being careful not to allow it to burn . Into another pan put the milk and while you are melting this sugar have someone set the milk on

o e the fire and stir and bring it to the b iling point , and j ust befor

o l e it comes to a b il stir in the egg mixture quick y , then remov

h e b e t r . from fire at once . and as by this time suga should melted

m 1 xt u r e . et pour the milk . into the sugar and stir well S this in a h as cool place until the heat left it , chop your almonds very fine . then add the pint of cream to the Other mixture an d also the

n as almonds , and put i to your freezer and handle the same

1 a directed for other ce cream s . While this m y be a little more a trouble to m ke than other creams , it will repay you for your

. trouble . You may , if you wish , add these chopped almonds to the i t batch after is partly frozen .

SH ERBETS AND ICES

0 T make a really fine sherbet or water ice , you Should use i s 1 0 a simple syrup for the body , which made of pounds of sugar 1 dissolved in gallon of water , and if you should want a small amount make it in the same proportion . This i s called si m ple syrup and in the following recipes I will speak of it as syrup only . It is also necessary to use the acid solution I told y ou previously how to make . 7 8 i t a ecr e . Can d y M k n g . S s

PINEAPPLE SH ERBET

f r u i n t r a 1 c e . 2 qua r t s o s y p . p m r u s h i n e a r f wa t er . e e 1 qu a t o C d p ppl . i Ac d s ol u t i o n .

M i x n the syrup, water and cream together , the add the desired amount of pineapple and enough of the an d solution t o make it tart to suit your taste . It is impossible for me to tell

' you exactly how much crushed pineapple or h OW l l l l l Ch of the ’ a s i s f s a acid solution to use , everyone s taste di ferent , but will y that you will not want to use but a very small amount of the

s o w 1 5 solution , as it is tart , but ithout it your Sherbet or ice very ‘ h aVe liable to have a flat taste . If you never used this solution , you will be surprised how it improves your ices and sherbets b y r i bringing out the flavo so much more . Canned crushed p neapple i s the best to use in making this sherbet . Do not color this and freeze the same as directed for ice cream . I will state here that i n making sherbets and ices , you must always add your fruits to e e th m before putting the batch in the fr ezer , whereas in ice cream

i s it better to add them when the batch is partly done .

CH ERRY SH ERBET

M ake same as previous recipe , using crushed cherries for

flav r a n r e the o d add a small amount of d coloring .

LEMON SH ERBET

M t h e ake the same as the others , using lemon juice for

. of e u s e flavor I cannot tell you how much this j uic to , as tastes

ff : are so di erent . U sing the acid solution to bring ou t the flavor will require the u s e of less lemon juice .

LIME S H ERBET

A dainty , delicious flavored sherbet is made by taking the t h e previous recipe , flavor with juice of fresh limes . and color a h . W i n t delicate pink hen serving t is your Sherbe glasses , put a red maraschino cherry on top of each . i e 7 9 R ec p s .

GRAPE FRUIT SH ERBET

Take the previous sherbet recipe and flavor with grape fruit

S u juice , using very little of the acid solution , as this juice is

F h e a tart . reeze t same s others and you will find this one of the most delicious sherbets there is for hot weather .

LEMON ICE

2 r t u a s r u . e u q s y p L m on j i ce . 1 u a r t wa t e r i t i q Ac d s ol u on .

a on l ff b e Ices are prepared simil r to sherbets , the v di erence

i n c n o . g the rega . which is used in sherbets , to give them more b dy M i x above ingredients , using enough lemon juice and acid solu tion to give it desired taste and freeze the same as directed before .

ORANGE ICE

'

Use previous recipe , adding juice of oranges to give desired

fl r s a avo , and I will y , that it requires more of the acid solution in h as t o . this , than usual , as orange juice such a flat taste it

‘

Add orange coloring t o the batch and freeze the same as oth er s .

CH ERRY ICE

Us‘ e cherry juice sufficient t o give desired flavor then add

an acid solution and some red c oloring . Do not add y of the

r t . cherries , as your ice will be p ettier without hem

CRANBERRY FRAPPE

i i 3 or a es r r e s . u ce 3 pi n t s of cr an b e J ng .

r u i ce 3 e on s . 3 pi n t s wat e . J l m r p ou n d s s u ga .

Pu t the water on cranberries an d set on stove and boil unti l

t s k . they fall o piece , stirring occasionally so they will not stic W hen done , strain through a fine sieve , then add the orange and

an d . lemon juice , the sugar and freeze same as others This you a as will fi n d very delicious to use as relish during your dinner , it is so very tart : 8 0 i e t Ca nd y M ak ng S cr e s .

H OT CH OCOLATE SYRUP

i n 1 r ea "cocoa . p t c m . 4 o . r ". s u a . pi n t wat er . 6 o g

1 t e a s p oon fu l v an i ll a .

Pu t cream and water on fire and stir constantly until it boils then s et off fire and pour out into another vessel at once all but a

u w i s i n t h e small amo nt of the cream , and into hat left kettle add n t h e cocoa and stir well , creaming it agai st the side of kettle as

i s you do s o . The idea to leave j ust enough of the boiling cream in the kettle sufficient to make a thick paste of your cocoa . You m ay add more of the cream if you failed to leave en ough in the Rub kettle . this paste th oroughly in order to make it very smooth , then gradually add the remainder of the liquid , stir i ring constan tly until t is all mixed in . Add the sugar to this e and s et on fire and stir constantly until it com m en c s to boil .

S et off fire a t on ce an d add 1 teaspoo nful of vanilla . Let stand

-l w . K i n until cool , and put in a glass j ar until anted eep coo as place , this will sour very soon on account of the cream which

. 0 is used in it T make hot chocolate , you should put about a n t tablespoonful of this in the cup , the add boiling wa er , stir well f and put a spoonful O whipped cream on top . This undoubtedly

c as makes the finest hot cho olate you ever tasted , preparing the i n o a wh h syrup this manner , gives it a smo th , velvety t ste ic can I f . t o be obtained in no other way desired , add sugar suit the

t i s m i xe . i n tas e after the chocolate d the cup . This recipe is

s ee i s known by very few;and you will it exceptionally fine .

PLAIN CH OCOLATE SYRUP

FOR U DA E BUFFA L E AND UC DI E S N S , O S S H SH S

u a r t wat e r 4 " 1 . o co oa . q . c

lb s s u ar 1 t n . g . e a s p oo fu l v an i ll a .

M a s ake exactly the same the preceding recipe . This will

I S keep much longer than the other as it contains no cream , and u u sed for po ring over ice cream when serving . It is not s o nice to use for hot chocolate as t h e cream in the other syrup gives

. a that a much nicer taste For making nut sund es , put a little of

8 2 Can d y M a k i n g S ecr ets .

r a s w h en not how much wate you add , your thermometer registers 2 1 9 degrees t h e syrup will a lways be the right consistency when cold .

BOILED CAKE ICING

n u s e In cooki g your sugar and water for this icing , a ther m om et er -k 2 3 6 e and coo it to d grees , then pour it over the beaten

" t h r a t a s ou s o . e m om egg whites , beating const n ly y do Using a

th e S r u eter in this does away with the continued testing v p, as you have previously done and also you will be able to always have your icing the same consistency .

ORIENTAL ICING‘

Th e was t h e finest icing that ever put on a cake , is to take " " recipe given for the center of Bitter Sweets and use as follows

as com m en ces s et Watch the batch closely and as soon it to , stop working it at once and start to ice your cake . You m ust work

S ff : very rapidly , as it ti ens quickly and will become so hard you cakes will be rather ro ugh looking . J ust the moment you think t h e n t r batch has comme ced to set , y it by putting a little on your

"

ru n i t e . m cake , and if it does not any , is r ady If it should see a i t o o d little too thin , work a few moments l nger , then pr cee to 1 1 cover your cakes . It takes about pound of sugar and egg

1 use . white to cover large cake , so you may any amount desired according to h ow m any cakes you wish to cover . In making

i t i - s an d e layer cakes , s better to cover the top first , by that tim

li t t le s t i ff er e f the batch has become a , th n use the sti fest part around the edge to put in for the inside filling , then set your

‘ r e frosted top onto this and p cc ed to cover the sides . This is the c best pro ess , as the first frosting you put on is always smoother

s o . than the other , I advise you to frost the top of your cake first T u i his makes a delicio s , soft , creamy frosting wh ch dries on the t w ou side nicely , but next to the cake it remains moist and ill cling to it and will not break apart and fall off when cutting your th e cake as ordinary boiled frosting will d o . A cake frosted in this manner will keep nicely for a yveek without the frosting Th drying out . e reason of this is because you allowed your i 8 3 R ec pes .

m i xm syru p to become cold before g it with the egg whites , whereas in the ordinary boiled icing they are mixed together

h ot while the syrup is , which causes it to be very grainy and T b n hard when it is cold . his is also pro ably the only frosti g it w is possible to make and keep on hand until wanted . If you ish

- as to make it before hand , as soon the batch sets or in other

words , as soon as it will stand alone the same as directed for

s u t c Bitter Sweet , you must p the batch into a cro k and set in a

' l n t i l w a n e d I TO n o t co v e r i n a n w a b u t l it a c u . e. cool p t y y , al ow to form a crust on top: and underneath this it W ill become very h m r S m . W oft and crea y en wanted to use , you si ply b eak this ' " crust on top , take out the desired amount and spread on your cake .

s s r As oon as the air trikes this , it will cause it to dry and fo m a

’ crust a s it should do and this is on account of the egg whites in

( it , as you all know the air striking anything of this nature will

‘

W i n - h e r ock t h t u . t ca se it to dry very quickly hile c , the crus t a

th e forms on top , prevents air from getting at the remainder and

T i s s drying it out . his a very valuable recipe and o far ahead of

r e s n . the o dinary icing I am sure aft r u i g it once , you will never u s e the other . CARAMEL ICING

‘ Th i s i ci n g is pr epar ed i n the sam e manner as "t h e oriental

e of icing , exc pt instead _ using white sugar you must use dark

" brown sugar and handle in the same - way ;

ANOTH ER USE FOR TH E TH ERMO METER

This thermometer is very valuable to use in canning fruit

. t h e where you wish to pour a syrup over it as some do . Cook

m syrup to the consistency you wish , with the thermo eter in it , an M r d t h e e . ou b notice degree regist red ark this in y ook , and always after that you will be able to get your syrup the right l consistency , by cooking it to this degree . It may a so be used in

a an d o u n i n d m king j elly , y are to use it in the batch o ce or er to notice what degree your jelly is cooked to , then mark this in your

-k boo and it will enable y ou thereafter to always m ake it the same . f As there are so many di ferent kinds of jellies and preserves . it 8 4 an d a i e C y M k ng S cr ets . is impossible for me to give you the correct d eg r ees f or cooking

t h o-w o e . them , but I have old you to btain thes degrees yourself

H OW TO WH IP CREAM

AS "s " o many ladies have trouble in whipping cream , I will t ell you that the main secret is that you m ust have the cream i ce

i n i s cold . Of course order to have it whip nicely , it necessary as i s to have good rich cream , and if you have it cold I direct , it l Th e t possible to whip it so id . bes way to do this in warm i s or weather , to take it down cellar in some cool place while whip i t ‘ ping , as no matter how cold your cream is , if you attempt to whip i t i n a warm kitchen you will hardly ever have success .

CH ARLOTTE RUssE

Lihe your cups with lady - fi n g er s or thin slices of sunshi n e ff cake , then whip some cream very sti , stir in a little XXXX sugar and vanilla flavor and pou r i t i n a large cornucopia m ade from i P ff e heavy smooth wrapp ng paper . inch o the end a littl in

o order to allow the cream to run through , then hold it ver the cup squeezing the top together well and forcing the cream down

th e i u , through the opening until cup s full , gradually lifting it p,

- which makes them rough looking o-n top and adds to th eir appea l

"

. C ance ontinue this operation until your cups are all filled , then C n i put a candied herry o top of each and serve at once . This s the finest method there is for filling these cups as it is pos sible t o e t h e f squeeze very particle of cream out O the paper .

DIXIE PUNCH

i ce e u 6 n s . J l mo 1 gallon wat er . i 2 r u ce o an e s . 1 s u ar J g lb . g . t r 1 . c u s e s t r a er r i e s 2 r a n e u i n t u p h d wb o g s c t o c b e s .

M i x t . all this toge her , adding more sugar if desired Also add a small amount of red coloring which impro ves the looks of

Y ou ad d of r i s t he punch . may the cubes o anges after the batch all mixed , then when serving put one or two in each glass . Add " enough ice to Chill thoroughly . ci e 8 5 R e p s .

O RIENTAL PUNCH

i r an u u ce 3 o e s 3 a r t s wat er . J g . q u i n s r een o or i n ce 3 em o . G c J l l g .

7 dr op s of p e pp e r mi n t .

M i x an d together the orange and lemon juice water , then sweeten to taste and add the peppermint and a very small amount of green coloring, to make it a delicate green . The idea is , to a only add enough peppermint to give it a peculi r flavor , as it should not taste of the peppermint at all . Strain through a fine sieve ;then serve ice cold . This is also improved by adding some e small cubes of oranges or fr sh pineapples if they are in season .

CLARET PUNCH

i ce on u 3 e s . 3 u ar t r J l m q s wat e . u i ce 2 or an e s wi ar e n e . J g . Cl t

S u gar .

M i x n all this together , adding e ough wine and sugar to give

s ee the desired taste , then add a small amount of red color and ice cold .

SALAD DRESSING

3 e r g g y o lks . 1 hea pi n g t ea s p oo n fu l b u t t e .

4 t a es o n i n r - n u r o u s v e a . t a s o o u s s a bl p f l g 3 bl e p f l g . 1 1 t a es oon u w t r ea o f u a d e u s t ar . bl p f l a e . A? t s po n l m m d

First prepare th e mustard by taking a small amount of the b ground article and make a thick paste of it v adding vinegar , a at d o little a time , until the right consistency , creaming it as you so in order to remove all the lumps . This mustard is so much Pu t better to use than that alrea dy prepared . all of the above ingredients in a kettle and s et on fire and stir constantly until it

off commences to thicken , then take at once and strain through ‘ w o . a fine Sieve . Never allow this to b il any It ill thicken con s i d er ab l y after it is cool . You will find this one of the finest l sa ad dressings you ever tasted and if kept in a cool place , will

u s e not spoil for a long while . The finest way to this dressing is to thin it with sweet cream just before using , especially if it is very thick . 8 6 a i e et Can d y M k n g S cr s .

H OW TO CAN VEGETABLES

Th e following article you will find the most valuable and

d es cr i t i on an d practical one ever published in a book of this p , _ is

i " alone worth more than the price you pay for this wh ole outfit . I will give you two methods and you may u s e whi ch ever you i o prefer . The maj ority of lad es can tomatoes with very go d suc l cess , but with sweet corn and other vegetables they generally fai ,

t o as those are much harder can successfully , especially corn , l which is the most difficult of all . By using the fo lowing process you should never have a can spoil . Tomatoes canned by the cold process are undoubtedly t h e

finest there are , as you will find out . Benzoate of S oda is

‘ perfectly harmless and is sold by all druggists . It acts e o e . as a preservative , but leav s n taste whatever in the vegetabl s

CANN ED CO RN

. Cu t the corn froin the cob and t o it add salt water sufficient to cover it . For this purpose us e salt water m ade by dissolving

1 pound of salt in 7 72 gallons of water and smaller amounts i n

t h cor n the same propo rtion . Let e com e to a good boil for about 2 0 minutes , then put in j ars and seal tight , then put these j ars in

‘ l an d t an d l e h e f r h a boi er cover with warm wa er t t m boil o 4 ours . all This thoroughly sterilizes them and kills the germs , and if

' ’ d on e as I ; direct , you will never have a can spoil Boiling them

n i this lo g , w ll cause the kernels to expand and take up a lar ge

‘ am ou h t ~o f t h e n ve r t h i ck the liquid , making cor seem v in the it a can , and you will find when using th t it is as fine as any you

Th e ever tasted . great secret in this process is the boiling of it ' ' ‘ f or r can n ed a s r e er s v es i t . four hou s after it is , that p You must

have some kind of woo-den rack to set i n b ot t om of boiler to put s your j ars on , as they mu t not rest directly on the metal bottom i or they w ll break .

Another way is to cut the corn from the cob , add the salt

d , 1 water to cover , then issolve ounce of Benzoate of Soda in 1 pint o f W ater and u s e 1 tablespoonful of this mixture to each

a quart of corn which you h ve , adding it to the batch when nearly

. C t t e done ook until the corn is thoroughly ender , h n put in jars 8 7 i e R ec p s .

or cans and seal tight . By this process it is not necessary to e boil the jars aft rwards , as this mixture will keep them from spoiling .

CANNED TO MATOES

S c m ald and skin the to atoes , then put them into jars with out breaking them up any more than possible and without r e h eating them any , seal the cans tight and put them in a boiler with water over them and boil them well for 1 or 2 hours . You m ay salt them a very little if you wish as you put them in the ' fl jars . This is what is called the the cold process and the finest on e a s o there is , as the fl vor is much better than it is when you cook them first . Another method is to u s e the Benzoate of Soda solution

" 1 o l ' given before , using tablesp onfu to each quart , adding it to

Pu t them while boiling . the tomatoes on fire with a little water

2 0 3 0 . and let boil for or minutes , then put in jars and seal tight

a u s 1 n Do not boil these jars any fter they are sealed , when g this process . FRUIT PRESERVATIVE

1 This solution of Benzoate of Soda , made by using ounce in 1 n o1 pint of water , may be used in canni g all other vegetables

I S 1 n t h e m 1 fruits that you wish and to be used sa e proportion , u tablespoonful to each quart of fr it . There is no exact time to

i t n add to the batch , but I advise putting it in whe the batch is nearly done in order to allow it to cook through well .

H OW TO BAKE CAKES

As I have told you before , this book was written especially to teach the ladies of this country how to make candy at home , i and as it is intended principally for them , I w ll conclude with an article on cake baking which I know will be appreciated b y all ' those who never have success with their cakes . It is not intended

as for those ladies that are fine cake bakers , many of you are , but ' I t r i ed t h i s intended , as said before , for those that have art and

. s ee failed As you can by this time , the candies I have taught 8 8 Can d M a k i n e et y g S cr s .

I you to make are the very finest ones possible to produce , and

‘ wi sh to state that I can b ak e just as fine cakes as I can make i s candy , and that why I am including this article in the book .

A s s o many articles on cake baking that you see in print , and also s o many instructions that you receive from cooking demon s t r at i on s ou r , are given t with the view of adve tising certain brands of flour and baking powder , I wish to state that I am

e advertising neither of these articles as you will s e. I prefer ' Wi n t er Wh eat F as h lour , t at makes a firmer cake than any

P us e other , and in place of Baking owder I cream of tart ar and — as o soda , all pure baking p wders are composed of these tw o f articles with su ficient rice flour added to make a good m ixture . h b You may apply my method to any recipe you now ave , y using one - half as much cream of tartar as your r ecipe calls for

o n e- as as u s e baking powder , and half much soda you of the i s a cream of tartar . To make th s plain , will y if the recipe calls '

‘ for 2 teaspoonfuls of baking powder you are to use 1 teaspoonful

" al of cream of tartar and V2 teaspoonful of soda . You are to ways ad d the cream of tartar to the eggs and the soda i s to b e sifted with the flour . By this method , they never come in contact ' i s m i xed n ue until the cake , co seq ntly the gases that arise from

‘ s o t he them , do after the cake is in oven and greatly improves i i s them . The m a n secret in baking cakes successfully to have ' oi — r i h t as o m the heat your oven g , that will sp il a cake ore often than anything else if i t i s too hot or t oo cold . If you fail with an n y of these cakes , after followi g my directions , the trouble e e beyond a doubt i s with your oven . B very careful not to hav as s w the oven too hot , the cake must rai e before it bro ns on the i s top . There no exact way I can tell you to test your oven , any more than I have done .

i n m m 1 x1 n Baking cakes this anner , g them as I direct and r having your oven the ight temperature , will cause your cakes to always come out perfect and you need have no fear of opening the oven door and turning them around if necessary whi le they

r o t h at wi ll m s o are pa tly d ne , as never make the fall , as many " believe , having done this repeatedly to convince people it can l . s t i be done I a so wish to tate , that it does not make a par cle of diff erence which way you beat a cake or whether you add all the

9 0 a a i e et C n d y M k ng S cr s .

l 3 4: sift the soda with the f our or times , add the remainder of the

t o an d milk the chocolate also the vanilla and stir in well , then t h e l t pour this into the creamed butter and sugar , add f our and bea very hard . Now add the beaten whites and mix well together, t but never beat a cake after adding beaten egg whites o it . Adding the whites of eggs of course will make the cake thinner,but if it e f se ms very sti f before adding them , add enough milk to thin it a

' little before putting the whites in . Bake in loaf form or in layers as desired .

GOLDEN CAKE

8 o k 1 s . r e g g y l 1 4 cu p gr an u l at ed s u ga .

2 - 3 cu u t t er f p b . t e a s p oon f u l cr e a m o t ar t a

cu s flour t a oo n u p . e s p f l s od a .

2 - 3 cu e s w e i k n o xt r t . p t m l . 1 t ea s p oo fu l le m n e a c

e S ift flour and soda together 3 or 4 times . B at egg yolks ff w until very sti , adding cream of tartar to them hen partly

t t er . an d s . C b u beaten ream ugar thoroughly together , add the beaten yolks to this and the lemon extract and m1 x well . Now

add the m ilk and fl our and beat well . Bake in loaf form and if r you wish a nut cake , you may add chopped nuts to this befo e

putting it into the pan . I will caution you once more , if your

cake seems a little too thick add a trifle more milk to it .

S PO NGE CAKE

5 ar e r s e 1 cu s r an u at e s u ar . l g o 6 a ggs . 342 p g l d g " m ll ' - u f cr e a of t ar t ar . c p s flou r . 1 3 t e a s p oon u l m

' 1 t ea s poon f ul l em on ext r a ct

f First beat the yolks very sti f , then add a pinch of salt to the n f whites and beat them u til sti f , adding the cream of tartar when

they are partly beaten . S tir into the whites the sugar and lemon

extract and the beaten yolks and lastly add the flour , which must

previously be sifted several times which makes it much lighter . When adding fl our to a cake of this d escription ; it must not be t . a beaten but simply folded hrough B ke in a loaf form . being

careful not to have your oven too hot . 9 1 i e R ec p s .

SUNSH INE CAKE 1 r 1 4 cu p s gr a n u l at e d s u ga .

- t o r a f r r 1 3 e a s p o n c e m o t a t a .

1 t e a s p oon f u l v a n i ll a . This cake is h andled and mixed exactly the same as directed

fl u ffi er for sponge cake , but makes a lighter , cake than the pre

I t m ceding recipe . is especially fine to use for aking Charlotte ’ T Russe or Yum Yum s as directed before . his should be baked ’ i n loaf form , or for a children s party it is especially fine when baked in layer form and cut up into small squares and covered with frosting BRIDE’S CAKE

h i r 6 w t of 1 u u t t e . e s e ggs . c p b

u r a o r f t ar ar c p s flou . 1 t e s p o n c e am o t . t e a s o s o a . cu p s weet mi lk . p on d u s u r f i a o n u fl o r n . c p s g a . 1 . t e s p o l av g

S ift the flour and soda together 3 or 4 times . Cream the w o i butter and sugar ell t gether , add ng the flavoring while doing

i . Y ou ad d th s may vanilla if you wish , but if you use half

- 1 : t h e vanilla and half almond flavoring it 5 much better . Add

i h . flour and m lk to t e . creamed butter and sugar and m ixwell " ow th i f N beat e egg wh tes until very sti f , adding the cream of tartar when partly beaten and mix them with the other ingre d i en t s t o . , stirring on ly enough to mix well gether

m I wish to state , in aking all cakes the more you beat them ' ad d i n t h e e W . a before g whites , the bett r they ill be Bake this c ke

o s r in a round pan , as it lo ks better than it does in a qua e form . ANGEL FOOD

1 e wh i t 1 e s . 1 u fl r g g c p o u .

cu s u a r 1 t e a s o r e a f r p s g . p on c m o t a t ar .

1 t e a s oon f u v a n i a p l ll .

3 4 ou S ift your sugar thoroughly or times , and if y have it

o . on hand , it is best to use p wdered sugar for t his cake Beat

- i f i n Ch your wh tes until perfectly sti f , adding a p of salt when you commence beating them and the cream of tartar when they are

. S about half beaten , then stir in the sugar and vanilla ift the a flour several times , then gently fold this into the b tch and bake

- in a deep pan i h moderate oven .

TABLE OF CONTENTS

Ace t i c Aci d Chocol at e C oat i n g ’ ' A F ew Don t s Chocol at e C oat e d Alm on d s Al ak u m a Chocol at e C oat e d C a r a me l s Almon d B ar Chocol at e C oa t e d Ch er r i e s Bon - B on C r e a m (wh i t e ) Ch ocol at e C oa t e d D at e s Bon - Bon C r e a m (m a pl e ) Chocol at e C oat ed Fi g P a s t e B on - B on Fi lli n gs Chocol a t e C oa t e d Fi lb e r t Clu s — Bon - Bon s Almon d t e r s 7 0 Ch e r r y Chocol a t e C oa t e d M ar sh m all ows 6 8 C ocoan u t Chocol at e C oat e d M e xi can C ar C r e a m Di ppe d a m el s D at e Chocol at e C oat e d N ou ga t Fi g Pa s t e L hocola t e oa t e d N u t s l C C L e mon Fi g Ch ocol at e C oat e d Ope r a C a r a M a pl e me l s 7 1 M ar s h m allow Chocol at e C ockt ai l s 6 9 N u t Ch ocol a t e C ocoa n u t s 7 2 O e r — p a C ar a me l Chocol a t e C r e a m s S of t C e n t e r 2 4 i n — P k Ch ocol at e C r e a m s L e mon 6 4

i s t a c i o - h , a e 0 0 0 P M pl 0 0 0 0 0 0 0 0 0 0 0 0 0 0 6 5 — Bu t t e r s cot ch S of t — O r an ge 6 4 — W f — f a er s Pe ppe r mi n t 65 Bi t t e r S we et s — R a s pb e r r y 6 5

— C a ke s — An gel Food V an i ll a 6 4 ’ — B r i d e s - W i n t e r gr e en 65 ’ —D evi l s Food Chocol at e Pe an u t Clu s t e r s 6 9 — Gold e n Chocol at e Pe can Pat t i e s 6 9 — S p on ge Chocol a t e S y r u p — H ot 8 0 — — S u n s hi n e Pl ai n 8 0 co a n t n C an n e d C or n C o u C e t e r s 42 C ocoa n u t C r e a m B ar 42

— oc an t K i C ar a me l s C ocoa n u t C o u s s e s 41 Ch ocolat e C ocoan u t P a t t i e s 42 M a pl e C ocoan u t Pu ff s 49 M a ple Op e r a C r an b e r r y Fr a pp e 7 9 M e xi can C r e a m Di pp ed B on - Bon s 2 9 Fi g Br i t t le 55 — O p e r a Fr u i t L oaf 59

— — S t r aw. be r r y Fr u i t Pr e s e r v at i v e 8 7 — Tu t t i Fr u t t i F u dge — Bl a ck W a l n u t 40 — V an i ll a — Ch ocol at e 40 — M a ple 41 — Pl ai n — V a n i ll a 39 —~S of t Gl a ce N u t s Cha r l ot t e Ru s s e Glu cos e Chocol at e H a ppy Thou ght 9 4 Ca n d y M a k i ng S ecr ets

Pag e H i ck or y N u t B r i t t le 47 P op cor n Ba ll s H ow t o B ak e C ak e s 87 Pu n ch — Cl a r e t H ow t o C a n V e ge t abl e s 8 6 — Di xi e

— 1 r i n 0 0 8 O e t a 0 0 0 0 0 t s 0 0 0 0 0 0 0 0 H ow t o Ch op Nu l 0 R e ce t i n i n t 8 4 o s 0 0 0 0 0 0 0 H ow t o W h i p Cr e a m p M 0 0 0 0 0 0 I n s t r u ct i on s 7 R e v i e w It e m s t o R e memb e r 1 9 S a l a d D r e s s i n g S a t e d n I ce r e a ce s a n d S e r e t s . 7 4 l Almo d s C m , I h b I ce C r e a m— C ar a m el 7 7 S a lt e d Pe an u t s Ch e r r y 7 7 S cot ch Ki s s e s 7 6 S e r e t s a n h oco at e d ce s 0 0 0 0 0 0 C l h b I 0 0 0 0 0 0 0 Re d R a s pb e r r y 7 6 S h e r b e t s — Ch e r r y S t r awb e r r y 7 6 Gr a p e F r u i t — Tu t t i Fr u tt i 7 5 L e m on — i 7 5 L V an a i 0 0 e 0 ll m 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

— e r r 7 9 i n ce s e a e 0 0 o o o o I Ch y P ppl 0 0 o o o o o o o o o — L n 7 9 S t u e a e o t e s O O O O O m ff d D O O O O O O O O O O O O O

— O r a n e 7 9 a e S r u g T bl y p 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

ci n — oi e d ak e 8 2 a ff — h o t oc a e 0 I g B l C T y C l 0 0 0 0 0 0 0 0 0 0 0 0 0 8 3 a r a e r e a O C m l C m O O O O O O O O O O O O O O O O O Or i e n t al Fr e n ch Ch e wi n g M a pl e C r e a m C ake s 55 M ol a s s es M a pl e N u t S u n d ae S a lt W a t e r M a r s h m all ows 3 9 S t r a wb e r r y M e xi ca n Pe n och e 3 8 — V a n i ll a Ne ce s s ar y T ool s 1 3 The r m om e t e r s An ot h e r Us e N ou g a t — T u r ki s h 50 F or ’ — H on e y or Fr e n ch Ch e wi n g 50 T he r m om et e r — C on f e ct i on e r s — F r i t — t 1 W a f e r s — oco a t e r u t s u s E c . 7 e a 0 0 0 N Ch l C m 0 0 0 N u t S t u ffe d D a t e s 55 — C r e a m M i n t Ol d E n gli s h T offe e— ( s of t b u t — M a p1e C r e a m t e r s cot ch ) — W i n t e r gr e e n C r e a m

Y an r i 0 r i e n t a F i a t e e s 0 0 0 0 0 0 0 0 0 0 0 O l g P s e k C p 0 0 Y n u m u m 0 P e a u t B a r Y 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Pean u t B r i t t l e