The Candy Maker's Guide Part 11

This Machine is used for Cutting b.u.t.tercups, and a large variety of other Candies. Has saw teeth for making crimped edged b.u.t.tercups. Very quick working machine.

Price, $19 00 ]

[Ill.u.s.tration: LATEST THING OUT.

NEW SATINETTE PRESS.

b.u.t.tercups and Satinettes will have a very large sale this season.

Purchase one of our Machines and make your own.

The Machine will pay for itself in a short time, besides you can always have fresh made goods.

Price $15.00]

[Ill.u.s.tration: Cullums Patent b.u.t.tercup Cutter.

No. 1.

No. 2.

Fingers for b.u.t.tercup Cutters.

This is a Machine every Confectioner should have for cutting b.u.t.tercups, Drops, &c.

No. 1 Machine is same as No. 2, but is 24 inches long, 3 inches wide, will cut 70 pieces at one movement, and is the cheapest Machine ever put on the market. Price, $5 00

No. 2 Machine is 34 inches long, 4 inches wide, cuts 150 pieces, giving them a fine cus.h.i.+on shape and glossy appearance. Cuts three times as fast as any roller. Comparatively no waste or cracked b.u.t.tercups with this Machine. Cut represents Lifter, the fingers of which fit into the knives of the Machine so that the 150 pieces of candy can be removed by one movement. Price, $14 00

Machine with Teeth to form b.u.t.tercup with St.i.tched Edges. Price, $20 00]

b.u.t.tERCUPS.

These beautiful candies are very popular; they are pleasing both to the eye and the palate when they are well made, but they must be kept air tight or they will soon lose all their attractiveness and become a sticky ma.s.s, as they have a great tendency to "sweat." In order to prevent this as much as possible it is advisable to use a little borax in each boil. The process is simple enough, but must be worked quickly, in fact the beauty depends upon the rapid manipulation of the sugar over the hook; keep the eye fixed on the color; as soon as it becomes a glossy satin with a close grain it is finished; lift it off the hook immediately and return to the slab for casing. Do not carry on the pulling operation until it becomes spongy, and be careful not to use too much color; the tints should be light and delicate when finished.

Machines are made for cutting b.u.t.tercups, price $6.00 and $14.00, each machine. Crimped edge machine, $20.00 each. _Get our price list._

VANILLA b.u.t.tERCUPS.

7 lbs. Best White Sugar.

2 lbs. Fondant Paste.

1 lb. Desiccated Cocoanut, fine.

Green color.

1 teaspoonful Cream of Tartar.

1 quart water.

Borax.

PROCESS.--Put the sugar, water and cream of tartar in the boiling pan and boil up to crack 310 in the ordinary way; while the pan is on the fire, take the fondant paste and work into it the desiccated cocoanut, with a little essence of vanilla, and lay aside till required. When the boil has reached the required degree pour the sugar on the slab, color it light green, and when partly cool, pull over the hook until it becomes a delicate satin tint; return it to the slab, press the boil out, lay the fondant paste in the centre and case it all around with the pulled sugar; now carefully work the one end of the boil down to a point as for sticks and draw it out in lengths, required thickness: lay them on the machine and press gently until cut through; the b.u.t.tercups are then ready for packing. It is advisable to work small boils of these goods, as the casing being boiled soon gets brittle; keep turning the bulk round on the plate so as to keep the fondant paste exactly in the centre.

RASPBERRY COCOANUT b.u.t.tERCUPS.

7 lbs. Best White Sugar.

2 lbs. Fondant Paste.

1 lb Desiccated Cocoanut.

1 lb. Raspberry Jam, boiled Stiff.

1 teaspoonful cream of Tartar.

1 quart Water.

Carmine Color.

Borax.

PROCESS.--Work the jam and cocoanut into the fondant paste; boil the sugar, water and cream tartar to crack; pour on oiled slab; color light rose tint: when partly cool, pull and work off as in the preceding recipe and cut with b.u.t.tercup machine.

COCOANUT b.u.t.tERCUPS.

7 lbs. Sugar.

2 lbs. Fondant Paste.

1 lb. Desiccated Cocoanut.

Yellow Color.

1 teaspoon Cream Tartar.

1 quart Water with Borax.

Lemon Flavor.

PROCESS.--As usual, b.u.t.tercups of any sort or flavor may be made by following the directions given, and subst.i.tuting different essences, jams, chopped nuts or almonds, and color to fancy.

BLACK CURRANT b.u.t.tERCUPS.

7 lbs. White Sugar.

2 lbs Fondant Paste.

1 lb. Black Currant Jam.

1/2 oz. Tartaric Acid.

1 teaspoonful Cream Tartar.

1 quart Water.

Borax.

Purple Color.

PROCESS.--Work the jam, acid and color into the fondant paste, boil the sugar, water and cream tartar to crack, and work off as already described.

FONDANT CREAM WORK OR b.u.t.tERCUP FILLING.

This branch of the business has developed wonderfully during the last few years. This cream is not only moulded and worked into every conceivable shape, size color and flavor by itself, but is used with chocolate, fruits, etc., to make an endless variety of pleasing and tasty confections. The smaller goods in this work form the body, and sometimes the whole, of many beautiful mixtures, and no window can now be considered orthodox unless they have a good display of these goods.

For our purpose the variety is a matter of detail which we only mention to remind the reader that he must look for the greater part of it outside the covers of this guide. The process is practically the same all through; the mixing, flavors, colors and shapes make whatever distinction there is. It will only be necessary to give a fair selection of formulas to enable the reader to imitate anything he sees in this line, or invent something new.

[Ill.u.s.tration: Fig. 15. a