Frye's Practical Candy Maker Part 9

Take of white Cream two or three pounds; same amount of red, yellow and chocolate; form these into strips triangle in shape; place them together in such a way as to form a Round Roll; now, with the hands roll out into a strip about one inch in diameter, and cut into pieces of equal size; roll again into b.a.l.l.s; then with a sharp stick make indentations on the two ends of each; arrange in pans and crystallize.

PINEAPPLE CREAMS.

Cut a quant.i.ty of Pineapple into small, narrow strips; roll out with a rolling-pin a sheet of Cream quite thin; any color, and with a tin tube one inch in diameter, cut a number of cakes; lay a strip of Pineapple on each cake, and fold two sides together over the strips. A very small ribbon may be tied around this and then put to crystal.

A great many more fancy hand-made designs might be mentioned, but a sufficient amount have been already named to give any one an idea of how to get them up, and if, after becoming familiar with the modus operandi as given in this volume, they possess some originality, their imagination will readily a.s.sist them in producing new designs to the already large variety.

CHOCOLATE WORK.

HOW TO MAKE CHOCOLATE CREAM DROPS.

The first thing needed is a Chocolate warmer; this consists in a large tin or sheet-iron pan, inside of which is a smaller one arranged so water can circulate between them; set this pan on the fire, and bring the water to a boil; set off and put into the warmer any quant.i.ty desired of sweet Chocolate, having pounded it fine, so as to melt readily; stir thoroughly until dissolved into a thin paste; add a little ground cinnamon; now, having prepared the drops for dipping, in the following manner, viz.: Roll out a piece of Cream into a strip; then with a knife cut it into pieces of equal size; roll it again into b.a.l.l.s; lay them in trays until they have dried a little, so they will keep their shape; then pour a cup of melted Chocolate on the warm slab (this should be a small marble slab, set in a frame, having an oil or gas stove, or a few gas jets under it; heat this slab blood warm); throw into it a number of these Cream b.a.l.l.s; work them around in the Chocolate until coated; then drop them from the hand with the forefinger and thumb on sheets of tin covered with wax paper; set them in a cool place until the Chocolate hardens; they are then ready for use; in summer they should be put into an ice chest until hardened.

Another way to prepare the Cream for dipping, is to dissolve a few pounds of Cream in the same manner as for Bonbons; then with a funnel run it into starch prints; in a little while they may be removed from the starch, dusted and dipped as before. In this same mixture may be dipped drops made from powdered Sugar in the following way: Grate the outside rine of a few Lemons, and having formed the Sugar into a cone, hollow out the top; pour into this the juice squeezed from the Lemons, together with the rine, and work all into a Cream; do the same with Oranges and with any kind of Fruit juice; add a little Citric Acid dissolved in water to bring out the Fruit flavor; also, dip in this mixture roasted Almonds, Nougat cut into small squares, Marshmallow Drops, Cocoanut Paste, plain Fondant squares, placing an English Walnut half on the top.

TO MAKE SWEET CHOCOLATE FROM PLAIN.

Melt in the Chocolate warmer any number pounds of Cocoa Paste; when dissolved stir into it one half pound of fine Sugar dust to each pound of Cocoa Paste.

PRALINES.

Cook four pounds of Sugar, small spoon of cream tartar, one quart rich Cream to a very soft ball; set off and work the Sugar on the sides of the basin with a small wooden spatula until it turns cloudy; work this cloud into the body of the Sugar, and so on until it has a whitish appearance throughout; then, with a funnel, run it into starch prints; in a few hours they may be taken out, dusted and dipped in melted Chocolate, in the same manner as Bonbons, with a wire ladle, dropping them on sheets of tin covered with wax paper; make them in Vanilla, Strawberry, Nectar, Lemon, Orange and Coffee. To make Coffee, take one-half pound best ground Coffee to one quart of water; set on the fire and bring to a boil; set off and let simmer a few moments; then strain, and use this liquid to cook the Sugar with instead of Cream, and finish as before; any kind of Jelly may be dipped in Chocolate, and are very nice.

To thin Chocolate when too thick for dipping, add a little Cocoa b.u.t.ter, Rape Seed Oil or fresh melted Suet.

To thicken when too thin, add fine Sugar dust. Chocolate for dipping can be flavored with vanilla sugar, ground cinnamon, cloves, allspice or mace.

VARNISH FOR CHOCOLATE WORK.

Place in a gla.s.s jar a quant.i.ty of Gum Sh.e.l.lac; pour over it enough Alcohol to cover; let remain till next day; when ready to use, pour out a quant.i.ty in a vessel; add Alcohol until of the consistency of varnish, then apply with a brush.

APPLE JELLY.

Take any quant.i.ty of Sweet Apples; cut them into slices, and put them into a basin with enough water to cover; set on the fire and cook until quite soft; remove and rub through a fine sieve; now, if wis.h.i.+ng to run this in starch for dipping, add to one quart of this pulp one ounce of dissolved Gelatine; then cook five pounds of Sugar to a Good Ball, and stir in this pulp; now, with a funnel, run it into the starch prints; next day, after removing them from the starch and dusting, they are ready to dip; but if a stiff Jelly is wanted for Jelly Rolls, etc., add to each pint of this pulp one pound of pulverized Sugar; set on the fire and boil, stirring all the time, until it begins to adhere to the spatula; then remove and pour out into pans or trays, spreading it of any thickness wished; this is the basis of almost all Jellies, such as Strawberry, Raspberry, Pineapple, etc.; simply color and flavor to to suit taste.

APRICOT JELLY.

Cook ten pounds of Sugar to a Hard Ball; then add to it five pounds of Apricot Pulp, having strained it through a fine sieve; pour a portion into a funnel and set the rest near the fire to keep warm; run it into starch prints, and let it remain until next day: they may then be removed, dusted free of any adhering starch, and dipped in melted Fondant.

PRESERVING FRUITS.

Select the finest Fruit, but not too ripe, and pare such as Peaches, Quinces and Pears; then, with an ordinary fork, p.r.i.c.k them to the seed in several places, so that the air in the Fruit may escape, and also so the Sugar may enter the Fruit more easily; as they are p.r.i.c.ked throw them into cold water, this prevents them from becoming black in the places p.r.i.c.ked; now, put them into a basin of hot water, letting them simmer until parboiled, then, with a skimming ladle, dip them from the hot water and drop them into a basin of cold water, allowing them to remain a few moments; remove from the water and put on a hair sieve to drain; when drained, put them in a wide-mouthed crock and bring to a boil a quant.i.ty of simple syrup; pour this over the Fruit; then place a plate over the top to hold the Fruit under the syrup; set away till next day, then empty this crock of Fruit and put the syrup again into the basin, and bring just to the boil; return again to the crock and cover with the plate; do this each following day, for six days; by this time the Fruit will take up no more Sugar; put them into a cool place.

GLAZED FRUITS.

Cook a few pounds of Sugar to a blow; set off and add such preserved Fruits as are wanted; then, with a small wooden spatula, work the Sugar against the sides of the basin until cloudy; now, dip out the Fruits with a skimming ladle, placing them on a wire screen to dry, which will require an hour or so; they are then ready for the counter.

BRANDIED CHERRIES.

Take an open mouthed jar, till it part full of simple Syrup, adding to it Alcohol until of such strength as desired, and put into this a quant.i.ty of preserved Cherries. When they have received sufficient flavor to suit taste, they may be removed and dipped in melted Fondant.

SYRUPS FOR THE SODA-WATER FOUNTAIN.

As nearly two-thirds of the Confectioners handle Soda-Water, a few practical receipts for making the Syrups most used, will, I think, be acceptable to many.

In preparing Syrups for the Fountain use only the best Confectioner's A Sugar, as this renders the Syrups transparent; does not decompose so readily, and saves the time and trouble of clarification, which is necessary if a poor quality of Sugar is used.

Syrups are best preserved by putting them in small earthern jugs, well corked, and in a cool place, ranging in temperature from 40 to 50 Fahr.

To prevent Syrups from granulating, add a small teaspoon of cream of tartar to each twelve and a half pounds of Sugar. Syrups that have fermented may be restored again by bringing them to the boiling point.

Always use a copper basin in preparing all Fruit Syrups.

SIMPLE SYRUP.

To each gallon of water add one-fourth ounce Gelatine; stir until dissolved, then add twelve and a half pounds of Confectioner's A Sugar; stir until dissolved; set off and remove the sc.u.m and place in an earthern jug for use as needed. A variety of Syrups may be made from this Syrup by adding flavoring and color; but they are artificial at best, and do not compare with those made from Fruit juices.

VANILLA SYRUP.

Split three Vanilla Beans and sc.r.a.pe out the centers; add the Beans together with the centers to one gallon of water and one-fourth ounce Gelatine; allow to boil a few moments; then add twelve and one-half pounds best Sugar; stir until all is dissolved; remove and take off the sc.u.m and strain into a jug. A very good Vanilla Syrup may be made by adding to simple Syrup about five ounces of Vanilla extract to each gallon.

CHOCOLATE SYRUP.

Place on the fire one gallon of water; when it boils, add twelve ounces of Chocolate pounded fine; stir until dissolved, then remove and let stand until nearly cold; when a sc.u.m of grease will form on the top, remove this and set again on the fire, and add twelve and one-half pounds best Sugar; stir until dissolved; set off and strain into a jug.

Many do not skim off the grease, thinking a better Chocolate flavor is obtained by placing all in an open-mouthed crock or jar, and stirring this sc.u.m into the body of the Syrup each time before using; but I prefer the former.

COFFEE SYRUP.

To one pound of pure roasted and ground Java Coffee add one gallon water; place on the fire, and when it boils, remove and cover, allowing it to remain so until nearly cold; then strain, and having placed the decoction again on the fire, add twelve and one-half pounds Sugar; stir until all has dissolved and reached the temperature of boiling; set off and strain into a jug.