Frye's Practical Candy Maker Part 5

FRUIT CUPS.

Three pounds of Cream, two pounds of Fruits chopped up and mixed through the cream; these fruits should be chopped up sometime before using, so they may dry; prepare a covering as for Hickory-nut Cups, but do not pull it; this allows the fruit to show through the covering, and looks very handsome.

COCOANUT GOODS.

COCOANUT BAR, (WHITE).

Seven pounds of Sugar, one quart of Water; when it comes to a boil add six grated Cocoanuts, and stir until it reaches a good thread; set it off on a barrel and add a drop or two of blueing; now with the spatula, granulate the batch by working it on the sides of the basin, and stirring the whole batch until it becomes white; then pour out on a sugared slab; by this is meant, having arranged the iron bars to hold the batch; sieve over the inclosed surface pulverized Sugar, also over the tops of the bars; then turn the bars over carefully, so the sugared edge will be on the inside of the enclosure. In this s.p.a.ce having poured the batch smooth it down with a palette knife, and let remain over night if possible; then cut into bars; use no flavor.

COCOANUT BAR (RED).

Same as White, except color Red in the basin before granulating it.

COCOANUT BAR (YELLOW).

Same as White, except color Yellow in the basin.

VANILLA COCOANUT PASTE.

Eight pounds of Sugar, two quarts of sweet Cream, one small spoon of cream tartar, one Vanilla Bean, and three grated Cocoanuts; cook to a soft ball, stirring all the time; pour out on a damp slab; when cold, cream it and mould in deep pans; let it remain for twelve hours or so, then cut into slices.

STRAWBERRY COCOANUT PASTE.

Same as Vanilla, except when creamed, color it Pink and flavor Strawberry.

MAPLE COCOANUT PASTE.

Five pounds of Maple Sugar, three pounds of A Sugar, small spoon cream tartar, and three grated Cocoanuts; proceed as for Vanilla.

CHOCOLATE COCOANUT PASTE.

Dissolve eight ounces of Chocolate in one quart of Cream; add this to eight pounds of Sugar, one quart of Cream, one Vanilla Bean, three grated Cocoanuts, and a heaping spoon of cream tartar; cook to a soft ball and finish as before.

WHITE COCOANUT CAKES.

Cook five pounds of Sugar with five Cocoanuts, grated in long strips, to a thread; set off the fire, and with the spatula granulate the batch until the body of the Sugar becomes cloudy; then place the basin on a barrel near the slab, having previously sugared the slab; take a tablespoon, dip a quant.i.ty of the Cocoanut from the basin; then by means of a stick, remove it from the spoon, dropping it on the slab; so continue until all is formed into cakes, or a small quant.i.ty may be reserved and colored red; then add a portion to each cake, placing it on the tops.

MOLa.s.sES COCOANUT CAKES.

To five grated Cocoanuts, long cut, add one quart New Orleans Mola.s.ses; cook to a Hard Ball, over a very slow fire, and proceed as for white cakes, except drop them on a greased slab, and do not attempt to granulate the batch.

COCOANUT POTATOES.

Five pounds of Sugar, nearly a quart of water, small spoon of cream tartar; cook to 275; then set off, and stir in two grated Cocoanuts; pour out on a damp slab and cream it; then roll out into a strip, one inch in diameter, and cut into pieces weighing two ounces; form these in the shape of potatoes, and roll them in ground cinnamon; then split some blanched Almonds into four strips each and stick them into the Potatoes, one at either end, and one on either side, resembling sprouts on Potatoes.

COCOANUT BISCUIT.

Take one and one-half pounds of powdered Sugar to each grated Cocoanut; put it into an earthern vessel, and work to a paste with the hands; use a little Orange Flower water, if desired; now, taking a tin tube, say six inches in length, one and one-half inches in diameter, having a rod with a head just fitting the tube; press the tube into the paste, having it of even thickness in a pan; then force the paste from the tube with the rod, forming a biscuit; when all are formed, take a fine, small brush and dip it in burnt Sugar color, and daub a little on the top of each biscuit, to give them the appearance of being browned in an oven; now, wrap them in wax paper, twisting both ends as in French kisses.

j.a.pANESE COCOANUT.

Five pounds of glucose, and two pounds of Sugar, one quart of water; when it comes to a boil, add five pounds of grated Cocoanut; cook to a Hard Ball, stirring all the time; pour out on a greased slab, between iron bars; make it of even thickness with a palette knife; when cold, mark diagonally two ways with Caramel marker, forming diamonds; then roll in pulverized Sugar, or crystalize them.

MOLa.s.sES COCOANUT j.a.p.

Place on a slow fire two quarts of New Orleans Mola.s.ses, and one-half pound b.u.t.ter; when it boils, add ten grated Cocoanuts, and stir until it reaches a hard ball; then pour out on a greased slab, between bars; spread thickness desired with a palette knife; when cold, cut into squares or diamonds.

SPANISH COCOANUT KISSES.

Grate six fresh Cocoanuts, then place on the fire eight pounds of Sugar, and just sufficient water to dissolve it; when it boils, add the Cocoanuts, and stir until it reaches a thread; set off and stir in a few drops blueing; now, pour into a lip basin a small portion, and with a small wooden spatula, granulate until it becomes cloudy; then drop on sheets of tin, cutting the drops from the lip pan by means of a wire; make the drops the size of a silver quarter.

ALMOND GOODS.

ALMOND PASTE.

Blanch four pounds of Almond-nuts; put them into a vessel and cover with water; let them stand for four or five hours; now, drain them; pound and rub them to a smooth paste in a mortar, adding a little Orange Flower water to keep them from oiling; when the paste is finished, put on the fire eight pounds of Sugar and cook to a crack; set off on a barrel and add the Almond paste; stir continually until the batch is cold, then put the paste into a crock for use.

ALMOND GEMS.

Ten pounds of Sugar, two quarts of water, small spoon of cream tartar; or seven pounds of Sugar and three pounds of glucose; add to batch one-half pint of New Orleans Mola.s.ses; stir till dissolved, then cook to 300, and add one pound of sweet b.u.t.ter; stir a moment, then pour out; scatter over the batch two pounds of chopped-up Almond-nuts; work all together, and run through a drop machine.

CREAM ALMONDS.

Pick over four pounds of Almond-nuts, rejecting all pieces and imperfect ones; cook sixteen pounds of Sugar and two quarts of water to a good ball; set it near the fire to keep warm; put the Almonds into a basin; set it over the fire, and stir the nuts around until quite hot; now, empty the nuts into a shaker-kettle, and while one person throws the nuts about by shaking the kettle, let another person pour the hot syrup, by means of a lip pan, over the Almonds in a thin, continuous stream; continue in this way until the nuts are as large as desired; if flavoring the syrup with Vanilla, leave the syrup clear; if with Rose or Nectar, color it with a few drops of red.