iiiiiiiiji,^'aiijjj8j3ji..||,)Bj||||j|||||||jiimiiiiiB 3Vt QforneU HniQeratty Cornetl University Library TX 791.F8 1915 Friedman's common-sense candy teacher, 3 1924 003 582 735 „,„, The original of tiiis book is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924003582735 SIXTH EDITION FRIEDMAN'S COMMON-SENSE CANDY TEACHER By JACOB FRIEDMAN AND AN ENLARGED SUPPLEMENT By WM. H. KENNEDY A most complete line of up-to-date Formulas, with all instructions in the Art of Making Candies, both steam and open fire worh, for the large manufacturer or the beginner, by two practical workmen of thirty-five years' experience in teaching the craft both m America and Europe. Up-to-date Ice Cream and Fountain Work in all its branches. PRICE $10.00 NET Publisher: JONAS M. BELL 1617 W. Madison Street, Chicago, III., U. S. A, \i Copyright, 1911 JONAS N. BELL CopTBliQHT, 1915 BY JONAS M. BELL CONTENTS. Common-Sense Talks 9 Common-Sense Talk on Material 39 Formulas 61 Cream Work 87 Gum Work 125 Ice Cream, Ices, Punches, Sherbets, Syrups and Soda Formulas 257 Sensible Suggestions 313 Lozenge Work 368 Blending 369 Chocolate Coating 370 Hand Coating 370^ Icing 372 Chicle Chewing Gum 377 Index 403 PREFACE. My reason for claiming this book to be the best and most practical book ever presented to the con- fectioner : I have worked in the candy business since 1870, starting as a helper in, the factory of the M. E. Page Candy Co., in the city of Chicago, 111. At that time I had just reached the early age of 14 years. After several years with the above firm T concluded that I would become an expert at the business. I realized that to become an expert I would have to work in other shops so as to acquaint myself with the different methods of making candy, so I started to work in this and that shop for a short time in each place, and as soon as I found that I had learned about all I could from one place I hunted up another for more knowledge. I drifted from one shop to another, and from one city to another, always working in each place as I had no trouble to secure a position as I had become quite proficient in the business. After I had found that 5 Preface I was a much better workman than the average in my line I concluded I would travel and teach others — not what they already knew, but what I knew. From that time on I began to learn more and more each day, as I would get some pointers from every shop I went into. Coming in contact with hun- dreds of workmen, and whenever I saw a piece' of candy I could not make, I was honest enough to tellthem so* and I would either trade one of my recipes for it or buy it for cash. In this way I was able to prove to the confectioner that I could make a very nice and a very large line of goods. After teaching for several years I wrote a book known pretty well in the trade, but as I traveled I found so many new ideas and new ways of making up styles to suit, the changing generations I then and there concluded that some day I would write a book to beat it, so I started to travel far and fast to look up new ideas. I went in to win and got what I went after. I- traveled, thirty-one states in America to look for all up-to-date ideas, and succeeded. .1 then went to Europe and worked in every city of note in England, Ireland, Scotland, France and the Isle of Man, looking 6 Preface for new and old ideas, and got them both. When I returned I resumed teaching and have drawn the largest salary of any candy maker in America as a teacher. All this roaming from one place to another was noticed by hundreds of confectioners, and many of them would offer me a steady position to settle down and work for them, all of which I refused, having made up my mind to keep looking and looking for all the information I could get with one purpose in view at all times, and that purpose was to write another book that would be better than the one I wrote in 1897 and a book that would contain more practical recipes ever before presented to a confectioner. This I know I have accom- plishedi and if you will follow the instructions given in this book you will agree with me that it is the best and most practical book ever presented to the trade. Hoping you will be benefited by the contents of this book, thirty-five years of actual hustling by me, I am Yours very respectfully, JACOB FRIEDMAN. Tested and Approved by the Public for Nearly Twenty Years. The Friedman's Commonsense Candy Teacher is prepared to meet the demands of the up-to-date manufacturers of confections, both steam and open fire work; for the beginner, for the large manu- facturer who is constantly looking for up-to-date goods, as the taste and demands for candy are ever changing. The author of this book is known to me as a first-class, up-to-date, practical workman of thirty-five years' experience in traveling and teach- ing the craft, both in America and Europe. This statement is verified by hundreds of letters in our files from the largest and best manufacturers. Jonas M. Bell, Publisher, 1617 W. Madison St., Chicago, 111., U. S, A. COMMON-SENSE TALKS Friedman's Common-Sense Candy Teacher AN APOLOGY. The information throughout this book, written by me in what may seem plain and rather rough in a way, is meant to cover conditions that I consider worthy of extra attention, and in so doing I will show very plainly how it will advance the confec- tioner and modify the statements made by me. I would advise reading carefully. H Friedman's Common-Sense Candy Teacher TO THE CANDY MAKER. Whenever a new candy maker happens to strike your town and gets a job, don't talk about him. Don't say he's no good, he only thinks he is. Don't say you can beat his caramels and that his colors are too loud, his chocolates are hard or that they leak. Don't say his bon bons look dull and that his cream patties are no good. Don't say he can't hold that job long. Don't say he looks like a booser. Don't knock because he is working and you are not. This is a large and glorious country, but not so large but what you and the fellow you have knocked might some day be compelled to work together in the same shop. If you don't know the new candy maker don't talk bad about him; in fact, don't ever run down a brother workman. You can't hold all the jobs down at one time. There is room for all, good and poor; be wise, it costs but little. 12 Friedman's Common-Sense Candy Teacher TO THE HELPER, OR BUCK. The helper in a candy shop is generally it, or he thinks he is. I have seen a helper who has served six months' apprenticeship claim to be just as com- petent as his superior. I have seen a helper who has served nine months in a shop weighing off glucose and sugar for the journeyman, and after writing down the recipes as to what was used in the batches, but having never found out the degree of cooking them, claim he could hold Bill's or John's job if Bill or John should quit. Boys, it takes more than six or nine months to become a candy maker. First, learn how to open a barrel of sugar, or glucose; how to keep a clean shop; how to take care of the tools ; how to build a decent fire. Make up your mind that to become a good candy maker you must become a good helper first. A hod carrier always starts on the bottom round of the ladder first. Copy him. 13 Friedman's Common-Sense Candy Teacher ACCIDENTS WILL HAPPEN. . Accidents will happen with the best of candy makers while boiling a batch. I have seen a nlah unfortunate enough to spoil several batches of candy. Mishaps will happen to the best of men. A man burned over a hundred dollars' worth of stock some time ago that was not accidental, but sheer carelessness; but not, however, on his part. This is what he burned: Almonds, 3 cases; pea- nuts, ij^ sacks; figs, 40 pounds; dates, i case; over 300 pounds of dirty, filthy, sour scrap; several reams of old dirty wax paper, mice eaten wafer sheets and odds and ends of other stock to fill a hogshead. This is why he burned them: He had full chargie of the shop and was supposed to use good judgment in running it. Well, this is how he ran it: He had no place for anything; the nut meats would be in the hall one time, in the basement another, in the cream room another, and sometimes back of the furnace. Not only were the nuts kept 14 Friedman's Common-Sense Candy Teacher in this way, but also the balance of the stock, some of which would get covered up with old sugar sacks or empty cases, and, some would be left un- covered for the rats or mice to feed on, and when he could not see what he wanted he thought it had all been used up and would then order a fresh sup- ply. The shop was kept in a most filthy condition ; the fondant covered sometimes, and sometimes not; the tools were laid any old place ; in fact, there was no system; so when the new man started in he worked a week to save money for the proprietor. When he got through and had all the stock heaped up in one pile, the proprietor said. Burn it up. But what he said about the candy maker who had been the cause of all this waste — well, I won't tell, but you can guess what he said. A candy maker who has no system, does not keep all raw material in a place where he can see it at all times, does not have a place for every tool, and does not keep his shop in a clean and tidy condition can not expect to hold any respectable position any length of time. Let me tell you, Mr. Candy Maker, cleanliness is the first stepping stone to success. That's all. Friedman' s Common-Sense Candy Teacher WHERE WERE YOU BORN? Do you have to come from New York, Phila- delphia, Boston, Chicago, St. Louis or some other large city to become a first-class candj' maker? I say, no. I know candy makers who have never seen a large city who are capable of holding a posi- tion in the largest city in America. I know candy makers who have never been outside of a large city who could not hold a position in a small town. It lies with the candy maker himself. If you are a man who pegs away year after year making the same goods you were taught when you started to learn the trade and have no originality about yon, and don't experiment with raw material to see if you can't produce something nice, you're a dead one. On the other hand, if you are a candy maker trying to become first class and as good ^as they make them, one who is not stuck on himself, one who listens to others, one who notices candy made by others, one who has his mind on the business at all times, one who takes great interest in every batch he makes ; if, I say, you are all this, you can remain in a small town and be liable at any time to have a call, like a minister, to one of the best places in a large city, and feel and know you are capable of holding your position. i6 Friedman's Common-Sense Candy Teacher BE ORIGINAL, DON'T IMITATE. Don't imitate your competitor. Work on your own ideas, not on your neighbors'. I know some confectioners who are all hustle, keep a fine store, all goods up to date, candies displayed beautifully, window trimmed often and neatly, who use good taste and ideas of their own and who are always thinking of getting up a nice new piece of goods and are original window trimmers; then again I find other confectioners who do not allow any of their clerks or candy makers to even suggest an idea. Don't imitate. This kind of work don't pay. Be original. If you can't be, maybe some of your clerks can. Ask them to trim your windows and you keep away from them while they are doing so, and see what they can accomplish. It's possible that they can beat the other fellow and produce an efifect that will attract the eyes of the public. Remember these last two words — don't imitate. 17 Friedman's Common-Sense Candy Teacher A SHORT SERMON TO THE EMPLOYER. Who's boss of your business ? I have seen four bosses in a retail store and only one proprietor. I have seen three bosses in k retail store and two proprietors. I have seen a dozen bosses in a retail store and one proprietor. I know dozens of places where it would be impossible to learn who is boss unless you inquired of the proprietor. I met a friend of mine one evening who is a candy maker and asked him where he was working. He told me the street and number of the store. I then asked him for whom he worked. His answer was: "I don't know." He said he was hired by Mr. Blank, but I don't think I am working for him as he don't boss me. I am told to do this by one clerk, and that by another clerk, and this by the cashier, and that by the porter, and this by a driver, and that by the proprietor's wife. I don't know who I am working for unless it's a stock company, composed of the people I mention. Well, I have seen plenty of i8 Friedman's Common-Sense Candy Teacher places where there is no head or tail to the business. Everyone in the place is boss. I know cases where the proprietor's children- from ten to fifteen years of age are bosses. I know where the proprietor's daughter and her husband are bosses. I know places where everyone in the store is boss, where one bosses the other. I don't blame the fellow for telling me he didn't know for whom he was working. If I were running a business, if only a peanut stand, I would manage it in a business way, and if I con- ducted a business where I had several employees I would appoint one boss, if I was not capable of being so myself. One boss is all that's necessary in any retail store. There are places that require heads of departments, such as the dipping room, packing room, etc., but there should be only one boss over all, and the help should know who that boss is, and then they would be able to answer intel- ligently the question. Who are you working for? Systematize your business. 19 Friedman's Common-Sense Candy Teache^ CLEANLINESS. Shut that door! I've told you that a hundred times or more. Now keep it shut. Did you ever hear a remark like that? I have heard it in thirty- one states and in dozens of cities and towns in each state. Why did the man order the door shut ? Was there too much draft? No. Was the dust being blown in? No. Was it for fear flies would get in ? No. He ordered the door closed because he didn't want his customers to get a sight of the shop. Why didn't he want the customers to see the shop ? Was it because he had some new tools? Nix. Was it because he made a line of goods that no one else on earth was making? No. Was it because he didn't want his customers to know he made his own can- dies? Well, I should say not. He wanted the door kept closed for fear his customers would see the filthy condition of his shop. Because he didn't want his customers to see his candy maker and his helpers walking around the shop half naked, and with what 20 Friedman's Coninion^Sense Candy Teacher little they did have on would stand alone if taken off. Because he was afraid he would lose his trade if his customers should see what he didn't want them to see. Mr. Candy Maker, why don't you keep your shop clean ? Why dress like a half-witted slob ? Keep yourself and shop in such a tidy condi- tion that when your employer sees how clean you, your helpers and the shop look he will yell out at the top of his voice : Keep that door open ; let my customers see how neat our candies are made ; don't let me ever find that door closed again! ,2T Friedman's Commoti^Sense Candy Teacher DON'T GUESS. I have seen dozens of men who call themselves expert candy makers that work without the aid of scales in the shop. They have an idea that the man who invented scales was foolish ; why, all they have to do when putting on a batch, is to dig down into the barrel and pull out a handful of glucose, dig up a few scoops of sugar, break off a chunk of paraffin and cook it. Why, it's easy. They are great on the guess; they can tell just how many pecans they dig up with two hands, to the very ounce. On guessing fruit, they are extra good. Three handsful of cher- ries and one and one-half handsful of pineapple and one green gage jtist weigh two pounds and seven and one-half ounces. This same class of candy makers are just as good on guessing the weight of extracts — two dashes make one-quarter ounce ; four dashes make two ounces, etc. They are so good on the guess that when the proprietor asks them what this or that piece of candy costs to make they can 22 Friedman's Common-Settse Candy Teacher tell him to the fraction of a cent. Why, it's easy for them ; scales are only in their way. If this same class of candy makers would only teach the clerks in the store to guess the weights of candy as sold to. the customers, just see what it would save the proprietor for scales. Mr. Proprietor, look around your shop and see if you can find any guessers that are making goods for you that way — and if you have, kindly ask them to resign, and have thein guess where they are going to get a job next. Don't be a guesser. SjI Friedman's Common-Sense Candy Teacher TO THE CLERK. Are you a clerk? If so, are you well posted in regards to the keeping qualities of the candies you display in show cases and on the counters ? If not, it's your duty to find out how long this or that style of candy will keep fresh. Some candies will keep nice and fresh for weeks, and others will keep but a few days. Now, what you want to find out is how to display the goods after the candy maker has sent them to the store, and also the goods that soon become old, dry out, or get sticky. You should make a nice display of and place these in the best selling part of your show cases or counter. You know every store has some certain part of a counter or show case that requires replenishing more often than the balance of the cases or counters. I have always noticed that when a clerk is well posted in the keeping qualities of candies that when a box or tray of candy arrives from the shop the clerk will inspect it, and if it looks like a piece of goods that Friedman's Common-Sense Candy Teacher will soon get dry,, old, or sticky, will take special pains to show it up nicely and in a place where it will be seen by anyone who comes into the store, and the chances are that before night the goods are sold. A pan of candy well displayed is half sold before a sale is made. I have seen clerks when they receive a box or tray of candy from the shop that will weigh from ten to twenty pounds, look at it and then take out about two pounds and place that quantity in a dish or pan, one piece at a time, side by side, putting the balance under the counter. This is wrong. The small amount on display looks so cheap and uninviting that it has a slow sale. What becomes of the under-the-counter lot? Ask the candy maker, and he will tell you he gets it in "scrap" to make over again. When I step into a candy store and see from twenty to forty cents' Worth of candy displayed in each pan or dish it looks cheap to me. Good candies are made to sell, not to keep or to be made over again. Do you know what made-over candy means? It means double labor, that's what, and double labor means double cost, and double cost means no money in it for the "boss," and no money in it for the "boss" ■25 Friedman's Common-Sense Candy Teacher means low or no wages for you. Why, it's as dear as glass to me; that candy, and plenty of it, well displayed, will sell itself. We are living in a coun- try that has more candy eaters in it than any coun- try on earth, and the people who eat it will buy from you just as quickly as they will from the other fellow if you will only let them know you have it for sale ; and the only way they will ever know you have it for sale is for you to place it where it can be seen — not under the counter. If it was the cus- tom for people to carry an x-ray machine with them then it would be O. K. to keep your candies under the counter, but as x-rays are quite expensive and are not common enough as yet to be carried by the public at large, show up your goods. If you are not well posted in the business, ask your employer for a few pointers, and if he can't give them to you ask the candy maker for them, and if he can't give them to you, why, get a job elsewhere. My advice is to show up your goods; more I cannot say. As for under the counter — why, forget it. 36 Friedman's Common-Sense Candy Teacher ARE YOU A CANDY MAKER? One of the best trades in America today is that of the candy maker. Mr. Candy Maker, did you ever stop long enough to give this a thought? I have. Read this and see if it don't start you to thinking. If you want to engage any bricklayers, carpenters, barbers, plumbers, painters, paperhang- ers, cigarmakers, cooks, or, in fact, any tradesman, with the exception of a candy maker, why, you can get one quick. It is no trouble to get a journeyman of any kind and a good one, too, and that quickly. Do you know what that means? That means a great deal to you, if you will stop and think, when a candy maker becomes a good A No. i workman he knows one of the best trades on earth. Just think of it, a good candy maker can get a position from 500 to 3,000 miles from where he is located, and have his transportation paid into the bargain. This is just because good men are scarce. Show me any other trade where it is necessary to advertise, 27 Friedman's Common-Sense Candy Teacher and advertise sometimes for weeks, before a good man can be secured; Why, good candy makers are as scarce as twelve dollar gold pieces. When you stop to think of it, you don't know of any good candy makers who are loafing, do you ? This means a great deal to you. Study, originate, and don't stop learning after you know how to make quite a nice line of candy, but learn to make a nicer line. Keep up to date. Notice how other candy makefs work. In fact, be a candy man while you are in the business. It's great to be a good candy maker. Try it. A Friedman's Common-Sense Candy Teacher THE UP-TO-DATE CONFECTIONER. Store opens at 7 o'clock a. m. Everyone on time. Candy maker prepares a list of materials wanted while the fire is burning up. Every one in the store busies himself cleaning up and getting ready for the day's business. Proprietor arrives promptly. As he enters the store he bids all a cordial good morning. After looking over his mail he goes into the shop and pleasantly greets the employees there; then he turns to the candy maker and asks, Jack, anything wanted? Yes, sir; I want five pounds of butter, five gallons of cream, and a ream of wax paper ; and while you are about it, I would suggest that it would be well to order nut meats of all kinds as the present stock is getting low. Another pleas- ant word or two and then the proprietor goes back to his desk and at once orders the goods needed to be sent immediately. The proprietor then finishes his mail and is ready for the duties of the day as they come up. The cordial manner and greeting 2Q Friedman's Common^Sense Candy Teacher of the proprietor in the morning makes everybody from the front door to the alley feel good, the. clerks wear a happy smile and Jack whistles while he turns out batch after batch, each made just as it ought to be. When closing time comes the proprietor says good night all, and every one goes away contented. This is the kind of a proprietor that is generally successful; he gets the most out of his employees, and through his business methods and his reception of customers builds up a steady and profitable trade. tp Friedman's Common-Sense Candy Teacher GIVE IT A NAME. What is it? If you know of some good, appro- priate name that can be given to the class of candy makers I now speak of, why, give it to them. What I have seen some candy makers do : I have seen them throw a knife on the floor and break it, just because it was so sharp that they cut their finger with it while cutting caramels. I have seen them throw a knife clean across the shop because it hap- pened to be dull, and would not cut easy. I have seen them take a heavy knife and hit and pound and dent a pair of fifteen-dollar rollers, just because a batch of lemon drops happened to stick to the rollers. I have seen them take a hatchet and pound and cut into a candy hook, because the batch of stick happened to hold fast in one spot, making the hook worthless. I have seen them throw a hatchet down and then kick it, because they could not break or chop a thick, wet piece of wood for kindling. I have seen them swear at a batch of candy and pour it in the sink, just because the batch burnt itself, when left alone. I have seen them pick up a batch of stick and throw it in a barrel of scrap, because the 31 Friedman's Common-Sense Candy Teacher batch was mean enough to freeze before they were able to pull it out. I have seen them throw away four dozen eggs with a curse, just because one that was rotten fell in the good eggs when they were opening them. I have seen them dump two pounds of red stripe in the fire, just because they only wanted a quarter of a pound. I have seen them break a forty-dollar machine just because the handle turned hard. I have seen them damn a copper kettle because the batch in it would not boil over a fire that was nearly out. I have seen them pour gallons and gallons of cream in the sink, just because it was mean enough to get sour from standing in a warm shop all day. T have seen them pick up a dipper of water and throw dipper and all on the floor, and then kick the dipper, just because the dipper was just where t|iey wanted to set a kettle. I have seen them do so many crazy acts like this while at work and swear at a tool as if it was able to understand them, and ruin so many good and useful tools, while mad, that I often wish all tools were made of rubber. Some of you good, sensible candy makers, name this class of workman, I can't ; it's up to you. 32 Friedman's Common-Sense Candy Teacher WHICH PAYS BEST? THINK THIS OVER. Candy maker cleaning up the shop ; his employer steps in and starts to give orders in this fashion.: Say, what do you think you are doing? If you are trying to fix up the shop you had better take les- sons. Just look at those cases there ; why don't you pile them up straight ? Eh ? haven't you got to that yet? Well, how long do you expect to work at this^ job of cleaning up a shop? You must think there is nothing else to do. Pull that barrel over farther. No, not that way ; where in the world did you ever work before ? Here, this way, to your right ; that's it. Move those cans; not there, but here; why, I could get up there and do that work in half the time. Now you have it, hit it a little; that's it; well, well, you're a peach. Never mind the rest; some day when I have time I'll show you how to fix up a shop. 33 Friedman's Common-Sense Candy Teacher THE OTHER FELLOW. Candy maker cleaning up the shop ; his employer slips in. Good morning, Jack; arranging things, are you ? That's good, we want to get things in a little better shape now. Guess you would get better results if you would move those boxes over there; that's it. Now just a little more; there you got it. See if it will look a little better if you moved that glucose back a little farther. Suppose you even up those cans ; that's the ticket ; makes a better appear- ance, doesn't it? That's it; see the difference? Well, Jack, when you get everything arranged nice- ly, try and keep it that way; it looks good in here now; keep up the good work. 34 Friedman's Common-Sense Candy Teacher IT PAYS TO WATCH SMALL THINGS. No matter how large your business may be, it is well worth the while to look out for its minor affairs. We are living in an age of large things in general, but it is, after all, from the handling of smaller deals that the greatest profits are derived. Small leakages are sure to slip by unnoticed unless the business is so organized that every detail, no matter of how little apparent significance, can be properly checked. 35 Friedman's Common-Sense Candy Teacher NOTICE THE RECIPES. In looking over the recipes in this book you will notice that some of them are for large batches and some small. If the batches are too small you can double up to size batch you wish to make, and where the batches are quite large cut them down to .suit. 36 Friedman's Common-Sense Candy Teacher NOT LEFT IN THE DARK. You will notice when looking over the recipes given in this book that I not only tell you how to put the batch together and what degree to cook it to, but I also explain how the batch should be handled after it is made, informing you how it should be cut, wrapped, dipped, or displayed in store. You are not left in the dark, as I not only explain how to start but how to finish, also. ^7 COMMON-SENSE TALK ON MATERIAL Friedman's Common-Sense Candy Teacher ABOUT HAND-ROLLED CHOCOLATES. All centers for fine hand-rolled chocolates, you notice, have a tendency to leak, as the cream is dipped without reheating it; therefore, when you have finished dipping this class of work, let them set a few hours and then pick out those that leak and patch up the leaky spots with a little chocolate ; they will never leak twice. This is the best way to handle the above work. Some confectioners dip the above kind of goods twice ; this is not as good a way as patching them and is more expensive. 41 Friedman's Common-Sense Candy Teacher STRIPES AND COLORS FOR CHEWING KISSES. Molasses — Plain. Molasses Peppermint — Dark stripe. Peppermint — White, with red stripe. Sassafras — White, with green stripe. Maple — Plain, with dark stripe. Strawberry — Plain pink. Wintergreen — One-half batch pink, one-half batch green, placed together. Lime — Delicate green. Cinnamon-^One-half batch i^d, one-half batch white, placed together. Chocolate — Plain. Lemon — Yellow. Vanilla — White. Clove — Pink and green stripe. 42 Friedman's Common-Sense Candy Teacher POINTERS ON SANDING DROPS, ETC. Don't place drops, squares, etc., in a sieve and hold them over steam and then pour them over granulated sugar ; this is the old way and causes the goods to grain. If you will place whatever goods you wish to sand in a clean, dry kettle, and pour a thin solution of gum arabic over them and mix them up good and then pour fine granulated sugar over them and work up the whole batch nicely and spread out to dry, you will find that the gum holds the sugar much better than water or steam, and prevents the goods from graining. 43 Friedman's Commotp-Sense Candy Teacher GLACE DIPPING FORKS. Get 400 pieces of wire, strong but thin ; each piece 10 inches long. Now, sharpen one end of each piece to a needle point; then place 4 pieces in a vise and twist them tight, with the exception of i^ inches from the pointed ends; then bend each pointed end out straight, one to the north, one to the south, one to the east and one to the west. Then bend the other end a little to form a hook to hang by. Now stick whatever fruit, or nuts, you wish to glace on the points of each fork, and when you dip them hang them up on a wire stretched near your work. After they are cold, pinch off the drip or string that hangs from each glace. This way of dipping is first-class and leaves no flat bottoms on the goods. 44 Friedman's Common-Sense Candy Teacher ABOUT SUGAR. In giving the recipes in this book you will notice I do not mention what grade of sugar you should use, unless the recipe calls for brown or maple sugar, as I find where one firm uses Confectioners' A to- day, tomorrow they will use another brand; so I leave the brand of sugar to be used to your own judgment, as nearly all grades of sugar, properly used, will give good results. In the use of maple sugar I would suggest using Canada maple, as it is much stronger flavor and costs very little more, being cheaper in the end. 45. Friedman's Common-Sense Candy Teacher ABOUT PLASTER MOULDS. When in need of moulds I would advise all con- fectioners to buy them from the firms who make them for the trade. Some years ago there were very few places that you could secure them, and it was the custom for every good cream man to make his own moulds, but in the past few years there are several good firms who make a business of it and you can buy them cheaper than you can make them, and will find them to be more perfect than you will be able to make them. 46 Friedman's Common-Sense Candy Teacher PLASTER PARIS MOULDS. Soak 2 lbs. Jap gelatine in cold water over night, then put in a kettle and cook to a good thread, or a very soft ball; pour batch into a starch board, let set a short time, and when you stick your finger into it and the impression does not close up at once, then press in one of each kind of moulds you wish to get patterns of, and let them remain until the gelatine sets good and firm; then pick out the moulds and mix whatever amount of plaster paris you wish to use in cold water to a pasty consistency and run it through a funnel into the impressions; when they set good and hard, pick them out, whittle the tops smooth and dip them in shellac to make them nice and smooth. You can repeat filling the impressions as often as you like, as the gelatine will remain good for weeks, and when you wish to use it you can dissolve it and use it for regular work where recipe calls for gelatine. 47 Friedman's Common-Sense Candy Teacher POINTERS ON STARCH. Always make it a point to have your starch room in as dry a place as possible. Keep the starch clear of all small pieces of cream that fall through the sieve While sifting the centers. Sift the starch at least once or twice a month; whenever the starch becomes too light, mix a little fresh starch to it or a little flour, and when you make impressions in it they will be more perfect than if the starch was dry and loose. Centers of any kind run in damp starch, or put into a damp starch room, produce poor results. 48 Friedman'^ Common-Sense Candy Teacher THE CHOCOLATE DIPPER. When you prepare chocolate for dipping, be sure and break up each cake in small pieces as possible and not in large chunks. After you have placed it in a pan over the steam bath, stir it until it is melted, and be sure and see that it does not become hot at any time while melting it. Chocolate should never become more than blood warm. If you wish to thin it down any, add a little cocoa butter to it, and while you are dipping chocolates, every time you take out any amount to use be sure and stir up all of it so as to blend the cocoa butter into it ; otherwise it will float on top. All large ^ confecr tioners have what is called a chocolate mixing ket- tle, so these pointers are only intended for the retail' trade, who are obliged to dip in the old-fashioned way. If you wish to put a thick coating on your centers, sprinkle a little water on the slab while you work it up smooth with your hand ; do this each time you dip from the pan, but never add water to ' the chocolate in the pan; this must be done on the slab only. You can also use glycerine instead of water, but great care should be taken so as you won't overdo it. 49 Friedman's Common-Sense Candy Teacher ABOUT PARAFFIN. Wherever you notice a receipt in this book that calls for paraffin, you can cut it out and use some substitute in its place, if you know of any. I know of several substitutes where they claim they are equal to paraffin, but I have failed to see it. A grease of any kind does not take the place of paraffin, so if you don't wish to use it don't sub- stitute grease in its stead, as there are no chewing properties to grease. Grease of any kind in a batch of candy will help the cutting quality of the goods, but will not make it as nice and as long a chewing piece as if paraffin was used. For my part, I am not in favor of paraffin in any candy, and would not use it. 50 Friedman's Common-Sense Candy Teacher ABOUT DIPPING BON BONS. When you reheat dipping cream for bon bons, don't let the cream get thin and hot before yoli attempt to stir it, but stir it from the moment it becomes warm enough to melt over the steam bath. After it is ready and you find that the cream is in good condition to use, don't add water to it, but use it as it is. Sometimes the cream has been cooked higher than it should be; in that case you are obliged to add a little water to it, and when you do be careful not to overdo it, as it makes the cream coarse, and after they dry out a little they become hard and spotted. Try and have the cream used for bon bons always made from recipe given in this book and vou will a^^oid all trouble. 51 Friedman's Common^Sense Candy Teacher BEATING EGGS OR ALBUMEN. Whenever you beat eggs or albumen for use in the shop be sure and beat them good and stiff. Anything in the candy line that calls for either of the above and where they are only half beat the batch will not turn out satisfactory. 52 Friedman's Common-Sense Candy Teacher ABOUT GELATINE. Whenever you read a recipe calling for this or that amount of dissolved gelatine, such as 6 sheets or lo sheets, don't soak the gelatine in a gallon of water; just cover the gelatine with cold water, and as soon as the gelatine becomes soft pour the water ofif, and when the time comes to use it pick out the gelatine and add it to the batch. The above instructions are only v,^here it calls for gelatine. But where the receipt calls for a certain amount of gelatine dissolved in a certain amount of water and tells you to use it, water and all, you must not get it mixed up with the above directions. 53 Friedman's Common-Sense Candy Teacher WATER TESTS. Whenever you test a batch of candy with water, never use ice water, as ice water will give you a false test. In warm weather draw a pail or dipper of water just about the time you think your batch is ready for testing, and in cold weather always draw a pailful of water when you put the batch on and let it set and it will become the temperaturie of the shop and give you a true test. Be sure and avoid ice water in testing batches. 54 Friedman's Common-Sense Candy Teacher ABOUT DIPPING FRUITS. Whenever you wish to dip orange slices, grapes, strawberries, or fruit of any kind in fondant, always dip the fruit first in a solution of gum arable, which gives it a coat and keeps the acid from the fruit from eating through the cream. This is simple, but it does the work. 55 Friedman's Common-Sense Candy Teacher A FEW WORDS ABOUT SCRAP. Many confectioners throw away many dollars' worth of scrap in a yeai . Scrap, of course, in many lines of manufacture, may be of little value, and, possibly, not worth the time required to preserve it, btu this is not the case with the confectioner. It is in overlooking the value of these waste materials that the smaller firms are the most careless. Save the scrap and use every ounce of it ; it cost you more than the price of sugar. 56 Friedman's Common-Sense Candy Teacher STRAIN YOUR BATCHES. Get a No. 40 sieve, a good strong one, and if you are making candy for an up-to-date confectioner who has the best class of trade, use this sieve; or if you are working for a confectioner who is anxious to get good goods for his trade, use this sieve. The way to use it: No matter what kind of candy you are about to make, soon as the batch is dissolved, strain it through this No. 40 sieve into a clean kettle; then cook your batch, and after you have used it for several batches, look at the sieve and see the dirt and grit in it. By doing this you will find that the candy is nice and smooth — no grit, no dirt — ^and your trade will appreciate it. So will you. 57 Friedman's Common-Sense Candy Teacher POINTERS FOR NEW BEGINNERS. As this book will fall into the hands of some young men who have never made candy and are anxious to learn, I wish to call your attention to just a few points. Whenever you look over a recipe in this book calling for a damp slab, that means to sprinkle the slab lightly with cold v/ater. Air fon- dants, of any kind, are poured on damp slabs, but no other kinds of candy are worked this way. A paper-lined slab, or board, means that paper of some kind should be spread on the slab or board and the batch poured over it, and when cold the batch is to be turned over and the paper peele.d ofif; if it does not peel off nicely, then you should dampen . the paper and it will peel off. Never use wax paper to pour a batch on unless recipe calls for wax paper. All tafifies, caramels, hard goods of any kind must be poured on a greased slab. Any person who has worked at the candy business any length of time knows all these points, and I would advise any one who wishes to learn the candy business to go to work first in some shop for a short time before starting in for themselves, or to engage a candy maker for a short time to give them a rough idea of how goods are made ; then, with a book of this kind in your possession, you can go it alone. 58 Friedman's Common-Sense Candy Teacher POINTS ON STORE ADVERTISING. I have found out from actual experience that it pays to advertise the goods you sell. There are hundreds of ways in doing this. Get neat cards printed, with the names of some of your best sellers, and slip one in a box of candy as you pack it. Hang up neat signs with names of some of ,your best goods on them ; have seals made with your name on, and stick one on every box of candy you sell ; have every bag with your name printed on it ; place neat signs in your window whenever you make a dis- play, with the names of the goods in window on them; paste a neat sign on the window pane, calling, the attention of the people to what you have to ofifer on this or that day; stick a neat card on every pan or dish of candy in the store, with the name of the goods on it. There are dozens of ways to advertise the goods in store. Any old way of advertising is better than no advertising at all. The fellow that advertises is generally the fellow that wins. Try a little of it. 59 FORMULAS Friedman's Commori'Sense Candy Teacher POINTERS ON NOUGAT. If you are in the retail business and have no steam kettle and wish to make a nougat, or, in fact, any- thing from recipes in this book that calls for steam, you can accomplish good results if you will cook the batches over a dead, or slow, fire. Place a sheet of tin over the coals to make the fire as slow and dead as possible and you will be able to produce good results. 63 Friedman's Common-Sense Candy Teacher ABOUT FRUIT NOUGAT. Whenever you make a nougat that contains French fruit and wish to cut it into 5 or loc Bars, and you find the knife becomes sticky and hard to cut, why, heat the knife and it will slide through the batch like cheese. Should you ever want to make a batch of nougat and make it look like a fruit nougat and still use no fruit, mix red and white A. B. gum drops into it, and when it is cut in bars they show up like cherries and pineapple — but they are not. 64 Friedman's Common'Sense Candy Teacher ABOUT ALBUMEN. Whenever you wish to make a batch of candy that calls for albumen, be sure and soak whatever amount you want to use in cold water, enough to cover it; not too much water, just enough to cover it nicely. Always put it to soak the night before you want to use it, as it takes several hours to dis- solve it. One ounce of albumen is equal to one dozen whites of eggs. 65 Friedman's Common-Sense Candy Teacher EXTRA FINE NOUGAT. Beat 24 ozs. of albumen stiff and set it one side. Now cook 40 lbs. sugar, 25 lbs. glucose, water to dissolve to 246. Set off, or turn off steam ; let dasher work and add the albumen. Now cook in another kettle 40 lbs. sugar, 25 lbs. glucose, i^^ lbs. paraffin, or substitute, i lb. cocoa butter to 274. Pour this into the first batch slowly, while dasher mixes it good ; add 36 lbs. almonds, and spread in wafer-lined boards. Make any color or flavor de- sired — vanilla, strawberry or chocolate. GOOD gHEWING NOUGAT. Beat 28 ozs. of albumen stiff and set it one side. Now cook 40 lbs. sugar, 56 lbs. glucose, water to dissolve to 240. Turn off steam; let dasher work till batch cools off a little, then add the albumen and let dasher work while you cook in another kettle 40 lbs. sugar, 56 lbs. glucose, 3 lbs. paraffin, or 66 Friedman's Common-Sense Candy Teacher substitute, i lb. cocoa butter to 270. Add it to the other batch, flavor and add nut meats to suit, spread out in wafer-Hned boards. This nougat cuts hke cheese and will not grain and stands up nicely while the girls are dipping it. QUICK-MADE NOUGAT. Twenty-one lbs. sugar, 14 lbs. glucose, ^ lb. paraffin, or substitute, 2 ozs. cocoa butter; water to dissolve. Cook 270 and pour it in a thin stream over the whites of 40 well beat up eggs ; beat good while pouring. Add >^ lb. of frappe powder and bitter chocolate to suit. Flavor vanilla and add almonds to suit. Stir till quite thick and pour in wafer-lined trays. SHORT EATING NOUGAT NO. i. Soak 32 ozs. albumen over night in cold water — enough to cover it. Now cook 25 lbs. honey, 15 lbs. glucose, 20 lbs. sugar, and water to dissolve to 67 Friedman's CommonSense Candy Teacher 240. Turn off steam, but let the dasher work. Beat the albumen good and stiff and add it to the batch, while it is being stirred. Cook 40 lbs. sugar, 15 lbs. glucose, 2 lbs. paraffin, or substitute, i lb. cocoa but- ter to 270. Add this to the batch while it is being stirred up; when well mixed, stop, or turn off the dasher. Add nut meats to suit, and put in boards lined with wafer sheets. This is good and reliable; don't be afraid to make the entire batch. COCOANUT NOUGAT. Beat 27 ozs. of albumen stiff and set it one side. Now cook 50 lbs. sugar, 50 lbs. glucose, water to dissolve to 270. Turn off steam, let dasher work, add the albumen. Now cook in another kettle 13 lbs. honey and 5 sheets of dissolved French gelatine, 8 ozs. of glycerine, i lb. paraffin, or substitute, j4 lb. of cocoa butter till good and hot, not to a boil; then add it to the first batch; let dasher work and add Maccaroon cocoanut to suit. When well mixed, spread in wafer-lined boards. 68 Friedman's Common-Sense Candy Teacher VARIEGATED FRENCH NOUGAT. Make a batch of Short Elating Nougat No. i and when done divide the batch in three equal parts; color one pink, one chocolate, and leave the other white. Now press the chocolate nice and even in a wafer-lined tray, then the white on top of the choco- late, and the pink on top. Wafer sheet the top and press down with a board and weight. Flavor the pink strawberry, and the white vanilla; when this nougat is cut and wrapped it shows up fine. NOUGAT CUP CAKES. Five lbs. sugar, 5 lbs. glucose, water to dissolve. Cook to 250° and pour one-half out in a fine stream over the whites of 24 well beat up eggs; place the other half on the fire and cook to 286° and pour it in a fine stream over the first batch, stirring all the time. Now add 3 lbs. of French fruits, cut up small, I lb. English walnuts, i lb. pecans, i lb. 69 Friedman's Common-Sense Candy Teacher almonds, vanilla flavor, and stir till good and thick. Then pour out in one pile on the slab, weigh off 2 ozs. to each piece and roll or form it in an oval shape like an tgg, and dip them in a good bitter sweet chocolate. DENVER NOUGAT. Six lbs. sugar, 5 lbs. glucose, water to dissolve. Cook to 244° and pour in a fine stream over the whites of 40 well beat up eggs. Have helper stir while you pour. Now cook 6 lbs. sugar, 5 lbs. glu- cose, water to dissolve, ]/> lb. cocoa butter, 5^ lb. of paraffin, or substitute, to 274°. Pour it in a fine stream into the other batch ; add nut meats to suit ; flavor vanilla and spread it in a wafer-lined starch board. 70 Friedman's Common-Sense Candy Teacher IMITATION FRUIT NOUGAT. Ten lbs. sugar, 14 lbs. glucose, water to dissolve. Cook to 250°. Pour one-quarter of the batch in a thin stream over 5 ozs. of well beat up albumen; place kettle on fire and cook it to 270° this time, and pour one-half over the albumen batch in a thin stream. Place kettle on furnace again and cook to 285° and pour all in a thin stream into the batch; add ^2 lb. of melted cocoa butter and 4 ozs. of shaved or melted paraffin, or substitute. Flavor to suit, and add 4 lbs. of red and 4 lbs. of white A. B. gums to it. Stir good and pour in wafer-lined trays, or spread on slab and cut and wrap, or dip in chocolate. NO. 8 NOUGAT. Sixteen lbs. sugar, 12 lbs. glucose, 4 ozs. paraffin, or substitute, 4 ozs. cocoa butter, water to dissolve. Cook to 260° and pour it in a thin stream over the whites of 40 well beat up eggs, and cock over steam 71 Friedman's Common-Sense Candy Teacher till batch gets quite thick and will snap when tested in fresh water. Flavor with vanilla and add Eng- lish walnuts to suit. Spread in wafer-lined trays. This is a good, reliable piece. 73 Friedman's Common-Sense Candy Teacher POINTS ABOUT CARAMELS. When cooking a batch of caramels be sure and cook over a slow fire. Always stir the batch quickly. Add the cream as recipe calls for it, and when test- ing the batch, after you are ready to pour it on slab, just stop one minute. After you set it on a barrel, tset it again with fresh water and if it's too high reduce it; if too low, set it on the furnace again. After you pour the batch it's too late to rectify mis- takes, as I have heard candy makers say, I got that too high, or I got that too low that time. Test your batch after you set it off and be sure you are right; then pour on slab. 73 Friedman's Common-Sense Candy Teacher HONEY CARAMELS. Four lbs. sugar, i lb. glucose, 2 lbs. honey, 3 ozs. paraffin substitute, >4 gal. cream. Cook to medium ball, and add J4 gal. cream and cook over slow fire to hard ball, and pour on slab. SHILO CARAMEL CHOCOLATES. Eight lbs. sugar, 6 lbs. glucose, ^ lb. paraffin, or substitute, i gal. cream. Cook to medium ball and add yi gal. cream and cook to medium ball again; then add J4 gal. more cream and cook to a good firm ball. Set off and add 3 lbs. of Canton ginger, cut up in small pieces, and 2 lbs. of fine Macaroon cocoanut. Mix good and pour on slab like all cara-. mels. When cold, cut and dip in chocolate. 74 Friedman's Common-Sense Candy Teacher CHEAP STAND-UP CARAMELS NO. 14. Ten lbs. sugar, 10 lbs. glucose, J^ gal. cream, ^2 lb. paraffin, or substitute. Cook to hard ball, pour on slab, add 5 lbs. bon bon cream, vanilla flavor and knead up good till well mixed; then roll out even between the bars. Let set 2 hours; ready to cut. Make vanilla, cocoanut, almond, walnut and choco- late flavors of the above, always working in the nuts on the slab. This caramel will stand up in hot weather, and can be stacked up high in pans and do not stick to each other. CHEAP CARAMELS NO. o. Twenty-eight lbs. glucose, 15 lbs. sugar, i lb. paraffin, or substitute, i gal. sweet cream. Cook slow over steam to the first crack, or 254°, and add 5 lbs. caramel paste; then turn off steam, pour the batch out in large kettle, and add 14 lbs. of bon bon ceam No. i to it. Flavor to suit; dissolve good; pour on slab. When cold run through sizing ma- chine and cut and wrap, or dip in cheap coating. 75 Friedman's Common-Sense Candy Teacher VANILLA CARAMELS NO. i. Eight lbs. sugar, 6 lbs. glucose, 34 'b. paraffin, or substitute, i gal. cream. Cook to medium ball, add y2 gal. cream and cook to medium ball again, and add Yz gal. cream and cook to a good hard ball only. Set off, add vanilla flavor and pour on slab. VANILLA NUT CARAMELS. Proceed as with No. i, and after you have put in the last portion of cream then add 4 lbs. of any kind of nuts you desire and finish as No. 36. CHOCOLATE CARAMELS. Proceed as with No. i , and when you add the last ^ gal. cream, add 2^ lbs. bitter chocolate and finish as No. 36. Use 4 lbs. of nut meats to all batches of caramels 76 Friedman's Common-Sense Candy Teacher of the above size, and always add them just after you have added the last cream. Never add nuts to a caramel batch after the batch is done and off. It has a tendency to grain the batch and also lowers the degree. COFFEE CARAMELS. Steep J4 lb. good coffee in i qt. hot water, and soon as it starts to boil set it off and strain through a fine cheese cloth. Now, when you make a batch of caramels as No. i , when you add the last portion of cream, then add the coffee, and finish as all caramels. MARSHMALLOW CARAMELS. Make a batch of caramels as No. i. When done, set off, and add 5 lbs. of good hard marshmallows. Stir them in till covered, and spread out quick; 77 Friedman's Common-Sense Candy Teacher when cold roll down smooth with a rolling pin, and turn batch upside down, so as the top will lay on the slab. It will make it nice and smooth. FLAVORS OF CARAMELS TO MAKE. Vanilla, chocolate, maple, coffee, cocoanut, al- mond, Brazil, English walnut, black walnut, filbert, hickory nut, pecan, puffed rice, marshmallow, frappe and honey. MAPLE CARAMELS. The same as No. i, only use maple sugar instead of white. FRAPPE CARAMELS. Make a batch of vanilla or chocolate caramels and spread it on the slab just one-half the height of usual way, then divide it even by placing a bar in 78 Friedman's Common-Sense Candy Teacher the center. Now put 5 lbs. of marshmallows in a pan, add J4 glass water and melt them over a steam bath, and spread it over one-half of the caramel batch nice and smooth; then turn the other half of the batch over on top, press down smooth; when cold, cut like all caramels. This is a much better 3-layer than a cream center, as they do not dry out. YANKEE CARAMELS. Make a batch of vanilla caramels. When done, add 2 tablespoons of ground nutmeg; stir them in good, and spread out. This is a nice flavored cara- mel and sells well. FRAPPE NUT CARAMELS. When melting the marshmallows add i lb. of ground nut meats and finish as frappe caramels. 79 Friedman's Common-Sense Candy Teacher OPERA CARAMELS NO. 2. Fifteen lbs. sugar, 2 lbs. glucose, i gal. cream. Cook to medium ball, or 240° ; pour on damp slab ; let set till quite cool, and cream it. Then divide the batch in several pieces and work chopped walnuts, pecans, pineapple, cherries, chocolate, etc., in each piece and press nice and even in paper-lined pans, or on paper-lined slab. Let set a few hours, turn over, peel off the paper and mark both ways with caramel cutter and cut them about six to the piece. SARATOGA CARAMELS. Six lbs. sugar, 6 lbs. glucose, water to dissolve, 4 ozs. paraffin, or substitute. Cook to 246° and add I qt. cream and i lb. caramel paste. Cook to hard ball, or 250° ; pour on slab, pull good, and spread out on slab and roll down smooth with rolling pin. Cut when cold. ' Make the above with nut meats kneaded . into them also ; they are fine. 80 Friedman's Common-Sense Candy Teacher COCOANUT ICE CARAMELS. Four lbs. brown sugar, 4 lbs. glucose, i pint black strap molasses, 2 ozs. cocoa butter, J4 lb. butter, and water to dissolve. Cook to a soft ball and add all the sliced cocoanut it will stand and set of5f; add all the cocoanut it will take up, pour on slab, and roll out one-half the thickness of a caramel. Now re- heat 7 lbs. of fondant, and spread it over one-half of the batch ; then set the other half on top and press it down nice and even. Cut when cold. CREAM CENTER CARAMELS. Make a batch of chocolate pure cream caramels, as receipt given in this book; spread it out quite thin. Now melt bonbon cream, flavor it vanilla and spread it over the caramels nice and even ;when itsets take a heavy rolling pin and roll it down smooth, which will break the hard grain and keep it from getting hard and crumbly. Now make a batch of 81 Friedman's Common-Sense Candy Teacher vanilla caramels and spread it out the same as the chocolate batch; when cold dampen it by rubbing a damp cloth over it and lay it over the cream, damp side down; press it smooth and cut when cold. By rolling down the cream you will find when cutting that the cream don't slip as in the old way. PASTE CARAMELS. Twenty lbs. caramel paste, i lb. Nuco butter ; cook to firm ball, set off and add nuts of any kind or add chocolate to suit, mix good and pour on slab, and spread out as all caramels. BURNT ALMONDS, NO. i. Seven lbs. sugar, water to dissolve, cook 246° : add 8 lbs. almonds, stir till batch turns to sugar ; set off, stir till all are loose ; sift them in a coarse sieve. Now put the almonds back in the kettle and stir them over a hot fire till they become sticky from the burnt 82 Friedman's Common-Sense Candy Teacher sugar on them, when all are good and sticky set off and pour the sifted sugar over them and stir till loose. Sift off the sugar and put it in kettle; add water to dissolve. Cook to 252°, set off and pour the almonds in and stir quickly till all are loose and polish them as No. 2 almonds. BURNT ALMONDS, NO. 2. Five lbs. sugar, i qt. water, cook to 240° and add 6 lbs. of almonds and stir gently till the batch turns to sugar; set off quick on a barrel and stir till all are loose. Sift them in a coarse sieve. Now put the sifted sugar in the same kettle and add 2 lbs. more sugar to it and water to dissolve it, and yi lb. of glucose. Color it pink and add % lb. of choco- late to make it a good color and cook to the first snap, or about 252°; set off on a barrel, put the almonds in another kettle and have your helper pour from a dipper a little of the batch at a time over the nuts while you revolve or shake the kettle. Con- tinue this till all the syrup is used up and stop often 83 Friedman's Common-Sense Candy Teacher and pick apart any that stick together. Sift them in a coarse sieve and pour them in a clean kettle and pour gum arable solution over them till they are all sticky. Work them all up good with your hands and spread them out to dry; when dry, put them in an old tin dish pan and add orange shellac to them and spread out to dry, and they are ready for the store. BURNT PEANUTS, NO. 2. Make them the same as burnt almonds in every respect. Only use large jumbo peanuts instead of Spanish. CREAM ALMONDS. Warm up good and hot 2 lbs. of Jordan ^Imonds, have them as near one size as you can, put them in a clean kettle and keep them warm. Now cook 18 lbs. sugar and 3 qts. water to 242°, set kettle on 84 Friedman's Common-Sense Candy Teacher barrel, add vanilla flavor. Set kettle on slab, have helper pour J^ pint of the syrup over the nuts while you take a small spadle and stir them up. Add a handful of 4X sugar over the nuts and stir good. Now you have them started, put away the 4X now for good, as your helper pours a little syrup over the nuts at a time you stir them till loose, continue this till you have got about one-half of the syrup on, then put away the spadle and as your helper pours on the syrup you revolve the kettle in a sort of circle or rotary motion ; this will put the pearl on the almonds and once in a while stop and pick them apart. Continue till all the 18 lbs. of sugar are on the almonds, then sift off the loose sugar, put them in crystal pans, make a crystal at once. Cook it to 35°, pour it over the almonds hot, let set 3 hours, drain off the syrup and let the pans drain and dry for several hours: they are then ready for the store. By using a hot crystal you get out better work and save 24 hours time. Make the above pink, white and chocolate, just color the syrup whatever you like as soon as you set it off the fire. 8S Friedman's Common-Sense Candy Teacher CREAM PEANUTS. Make them the same as cream almonds in every respect. Only use large jumbo peanuts; never try it with the small Spanish peanuts, as they split and will not take on the sugar. EXTRA FINE CREAM ALMONDS. Make a batch of cream almonds as per formula in this book, and after you have got them about half coated, sprinkle quite a little ground walnuts in the syrup, as the helper pours it over the nuts, while you shake the kettle; the coating or sugar will take up the ground nuts and when crystallized they look extra fine. 86- CREAM WORK Friedman's Common-Sense Candy Teacher MAPLE FONDANT, NO. i. Twenty lbs. maple sugar, 4 qts. water, 2 teaspoons cream tartar, cook to 238°; pour on damp slab; when cool cream it. MAPLE FONDANT NO. 2. Twenty pounds brown sugar, 5 lbs. maple sugar, 5 qts. water, 6 lbs. glucose ; cook to 238° ; pour on damp slab; when cool cream it. XXX FONDANT FOR CHEAP CENTERS. Seventy-five lbs. sugar, 5 lbs. glucose, water to dissolve; cook to 238° ; pour on damp slab and add at once 30 lbs. of warm glucose; cream it while at blood heat. 89 Friedman's Common-Sense Candy Teacher NO. 6 HAND ROLLED CREAM. Dissolve ^ oz. of French gelatine in i qt. hot water, set it one side; now cook 30 lbs. sugar, 6 qts. water, 2 teaspoonfuls of cream tartar to 262°; set kettle oflf and add the gelatine batch to it, pour on damp slab, when cold add the white of 6 well beaten eggs and cream it. Divide in several parts, flavor each and roll out size to suit and dip in bitter sweet chocolate. NO. 9 CREAM FOR HAND ROLLED CHOCO- LATES. Fifteen pounds sugar, J^ oz. acetic acid, 3 qts. water; cook to 240°, set off, add 2 oz. glycerine and 2 sheets of dissolved or well soaked gelatine; pour on damp slab, when cold add the white of 6 well beaten eggs, and flavor to suit and cream it; when done, knead good And smooth; roll out and dip in a bitter sweet coating. 90 Friedman's Common-Sense Candy Teacher FOUR-STAR CREAM. Beat lo oz. of albumen and lo sheets of dissolved or soaked-up gelatine good and stiff, now add to it 8 oz. of glycerine and 9 lbs. warm glucose and beat it up good again. Now cook 60 lbs. sugar, 4 tea- spoons of cream tartar, water to dissolve to 242° ; pour on slab, when quite cold mix the albumen batch with it and run through the beater or cream it by hand. This is an extra good cream for starch or hand rolls. BITTER SWEET CREAM. Forty lbs. sugar, 2 gals, water, ij4 oz. acetic acid, cook to 242° ; set off, add 6 oz. glycerine and 2 sheets dissolved gelatine and pour on damp slab; when cold add the whites of 12 well beaten eggs and flavor to suit and cream it ; let set one hour, roll out and dip in bitter sweet coating. 91 Friedman's Common-Seme Candy Teacher NUT CREAM CENTERS. One qt. condensed milk, cook over very slow fire to 238°, set off and add 12 lbs. fondant and enough ground walnuts to thicken it up, flavor va- nilla and pour on paper lined slab and spread thin; when cold cut like nougat and dip in sweet choco- late. GOOD HAND ROLLED CREAM. Twenty lbs. sugar, 4 qts. water, i teaspoon cream tartar, cook to 242" ; pour on damp slab. Now beat the whites of 12 eggs good and stiff and add 2 lbs. of warm glucose and beat up again. Now start to cream the batch and when it begins to look a little gray and cloudy add the egg batch and finish cream- ing it; when done let set one hour and then knead it nice and smooth; flavor to suit, roll out and dip in bitter sweet chocolate. Never cover this cream with a damp cloth. 92 Friedman's Common-Sense Candy Teacher GOOD CREAM FOR STARCH GOODS. Twenty lbs. sugar, 4 qts. water, 2 lbs. glucose; cook to 230° and add i qt. cream and cook to 238° ; set off and add 2 sheets dissolved gelatine and 4 oz. of glycerine; pour on damp slab, let get cold and cream it. This is a good cream and will give satis- faction to any up-to-date confectioner if coated with good chocolate. XX FONDANT FOR HAND ROLLED CHOCOLATES. Thirty lbs. sugar, 3 lbs. glucose, water to dis- solve ; cook to 240° ; pour on damp slab. Now cook quick as possible 5 lbs. glucose and 3 lbs. of sugar to 244° and add it in a thin stream to 2 oz. of well beaten egg albumen. Now start to cream the batch on the slab and soon as it looks cloudy add the albumen batch to it and cream it; when done flavor, add nuts or fruits and roll out in small balls and dip in chocolate. 93 Friedman's Common-Sense Candy Teacher HONEY HAND ROLLED CREAM. Eight lbs. honey, 3^ lbs. glucose, 15 lbs. sugar, water to dissolve ; cook to 246° ; pour on damp slab. Now beat good and stiff 6 oz. of albumen and pour it over the batch and cream it ; when done add nut meats or fruits, roll out and dip in bitter sweet chocolate. CREAM FOR STARCH WORK, NO. 12. Four lbs. sugar, 4 lbs. glucose, i qt. water; cook to 252'' and pour it in a fine stream over 5 oz. of well beat up albumen. Now reheat or melt 50 lbs. of fondant and then add the albumen batch to it; beat up good with the spadle, flavor to suit and run in starch. NO. 1 1 CREAM FOR STARCH GOODS. Sixty lbs. sugar, i oz. acetic acid, water to dis- solve ; cook to 238° ; pour on damp slab, pour over it at one", i lb. of glycerine; when quite cool start 94 Friedman's Common-Sense Candy Teacher to cream it and as it starts to look cloudy add 8 lbs. of glucose and finish creaming it ; when reheating it add 6 oz. of dissolved gelatine and flavor and run in starch. HAND ROLLED CREAM, NO. i6. Thirty lbs. sugar, y^ oz. acetic acid, 6 qts. water ; cook to 240° ; set off, add J4 oz. dissolved gelatine, 3 oz. glycerine; pour on damp slab. Now beat the whites of 6 eggs good and stiff and add ^ lb. warm glucose and beat it in good, pour it on the cream batch and cream it slowly; when done flavor to suit, roll out and dip in bitter sweet chocolate. PURE FRUIT CREAM CENTERS, NO. i. Grate the skins of 3 oranges in a bowl or pan and squeeze the juice over the gratings. Now add 4X sugar enough to it to make it a stiff paste, then add y2 lb. of fondant and work it up nice and 95 Friedman's Common-Sense Candy Teacher smooth ; form in small balls, size of chocolates, and dip in fondant, or in sweet chocolate. Grate lemons the same as above and finish the same way. PARTY CHOCOLATES OR BON BONS. Put in a clean bowl any amount of grated pine- apple, strawberries, table jelly or jams of any kind and add 4X sugar enough to make it firm enough to roll in small balls. Dip in chocolate or fondant. Use the finest 4X sugar and the acid from the fruit will destroy the grain of the sugar one hour after they are dipped. CREAM FOR BON BONS AND WAFERS ONLY. Thirty lbs. sugar, i J^ gals, water ; cook to 240° ; pour on damp slab, sprinkle cold water over the top lightly, let set till cold, cream it and keep in a" crock covered with a damp cloth. Be sure and keep sides of kettle clean while this batch is cook- 96 Friedman's Common-Sense Candy Teacher ing and also see that the slab is good and clean. As this cream is not doctored in any way, for a high-gloss cream this can't be beat. BON BON CREAM, NO. 2. Thirty lbs. sugar, i }4 gals, water ; cook to 240° ; set off and add 3 sheets of dissolved gelatine; just drop it in and don't stir it; pour on damp slab; cream it when good and cold. When dipping bon bons with this cream you will be able to make fancy curls or waves on the bon bons, as the gelatine makes it sort of elastic and not as short as pure sugar cream usually is. JAP GELATINE CREAM FOR STARCH WORK. Soak ro or 15 lbs. Jap gelatine until good and mushy, then dissolve it and heat it till quite thick; strain it into a tub and always keep some on hand for ready use. Don't have it too thin; have it about as thick as a good thin glucose. Now, when 97 Friedman's Common-Sense Candy Teacher you reheat 50 lbs. of fondant add i qt. of this gelatine to it and stir it in while cream is melting; flavor to suit and run in starch. This makes your centers nice and soft and very smooth. Try it. STARCH CREAM, NO. 17. Prepare 5 oz. of albumen and beat it good and stiff, add 6 lbs. warm glucose to it and beat up again. Now cook 60 lbs. sugar, 15 lbs. glucose, water to dissolve, to 238° ; pour on damp slab; when cool add the albumen batch to it; mix it up and run through beater or cream it by hand. This is a good reliable cream. STARCH CREAM, NO. 18. Sixty lbs. .sugar, 15 lbs. glucose, water to dis- solve; cook to 238°; pour on damp slab; when quite cool start to cream it and soon as it begins to look cloudy add 5 lbs. more glucose and finish creaming it. This is also a good soft and Smooth cream. 98 Friedman's Common-Sense Candy Teacher POINTER IN MAKING COCOANUT CAKES. Get 36 tin rings, made ^ of an inch high and 2 inches in diameter, and have them soldered together and a tin frame put around the entire lot to hold them solid. When making the cakes dip the frame in cold water and lay it on a sheet of heavy oiled paper and spoon out the batch, filling each ringj Lift ofif the frame, dip it again and continue as be- fore. It requires two tins to keep two girls at this work and the two girls can make 96 boxes a day of 72 cakes to the box. 99 Friedman's Common-Sense Candy Teacher COCOANUT BISCUITS. Soak 2 lbs. albumen over night in cold water; beat it good and stiff and set it one side. Now cook so lbs. glucose, 24 lbs. sugar, water to dis- solve, to 238°; turn off steam and add 22 lbs. fine cocoanut and one-half of the albumen; stir good, then add 22 lbs. more cocoanut and the balance of the albumen and mix good. See that it's a nice soft ball; then roll out in small balls and flatten in cake form; lay them on greased tins and bake in oven till nice and brown. PEWEES. Twenty lbs. sugar, 14 lbs. glucose, }^ gal. water. Cook to 236°, set off and add 12 lbs. of Spanish roasted peanuts and 4 lbs. of cerline. Mix good and spoon out like kisses, only quite large, as penny goods. Spoon out on wax paper. This size batch makes 12 boxes, 72 to the box. 100 Friedman's Common-Sense Candy Teacher COOOANUT CUT STRAWS. Fifteen lbs. glucose, 24 lbs. molasses, 5 lbs. scrap. 2 lbs. paraffine or substitute, 5 lbs. cerline, 18 lbs. long strip cocoanut. Stir and cook to a medium boil, not quite as high as a caramel; pour on slab and have girls form them in shape of the old style hay stacks. This ?ize batch will make 16 boxes of 72 to the box. COCOANUT SNACKS. Seven lbs. sugar, 5 lbs. glucose, i qt. molasses, I lb. bitter chocolate, i lb. butter, i qt. water. Cook to 236°, set ofif and add 2 lbs. English wal- nuts and 8 lbs. of cocoanut. Mix good, pour on slab and roll out the height of caramels. Let set one hour and cut size of caramels. Try the above, it sells well. lOI Friedman's Common-Sense Candy Teacher NO. o COCOANUT CAKES. Thirty lbs. sugar, 12 lbs. glucose, water to dis- solve. Cook to 236°, set off and add 10J/2 lbs. cocoanut; flavor vanilla, mix good and spoon out about two inches in diameter. Make the above in vanilla, strawberry and chocolate flavors. COCOANUT LUMPS. Eighteen lbs. sugar, 1 3 lbs. glucose, Vz gal. water. Cook to 236°, set off, add 2 lbs. bitter chocolate, 6 lbs. string cocoanut, 2 lbs. cerline. Mix good and spoon out on wax paper size of penny goods. This size batch makes 12 boxes of 72 to the box. COCOANUT FIG SQUARES. Fifteen lbs. sugar, 15 lbs. glucose, water to dis- solve, 15 lbs. ground figs. Cook to 240°, set off and add 15 lbs. fine cocoanut. Stir up good and 102 Friedman's Common-Sense Candy Teacher pour on slab, roll out height of caramels; when cold cut in small squares and roll them in granu- lated sugar ; sift off the sugar ; ready for store. CEYLON SQUARES. Seven lbs. sugar, 8 lbs. glucose, i qt. molasses, water to dissolve. Cook to 240°, set off and add I lb. butter, i lb. bitter chocolate, 2 lbs. English walnuts and cocoanut enough to make it a thick mass. "Put" in all the cocoanut it will stand, then pour all in a paper-lined starch board and press it down hard and even; when cold cut in thin slices and then cut each slice in small squares. This is a good seller wherever made. COCOANUT SLICE; GOOD. Nine lbs. light brown sugar, 9 lbs. glucose, 9 lbs. fresh grated cocoanut, 9 lbs. fresh sliced cocoanut, I lb. butter, water to dissolve, stir and cook to a 103 Friedman's Common-Sense Candy Teacher medium boil, or the same degree as you would a caramel; pour on slab, spread out the height of caramels; when cold cut in small squares. The above batch cooked to a soft ball and formed in small, oblong shapes, like a pecan, are nice dipped in chocolate, or make a nice center for bon bons. COCOANUT PASTELLES. Place 4 lbs. 4X sugar in kettle, stir it over a slow fire till it melts, add a small pinch of butter and a little salt and set it off quick; stir in J4 lb. dry cocoanut, spread out thin on slab, cut or mark both ways with caramel cutter, break apart and sell as they are or dip in chocolate. When making the above in large batches you can run them through flat chip rollers. COCOANUT JIBS. Two lbs. sugar, }i pt. water, J/2 lb. glucose. Cook to 235°, set off, add i lb. fondant, vanilla flavor and just enough fine cocoanut to thicken 104 Friedman's Common-Sense Candy Teacher it. Not too thick. Put it in a rubber bag with a large star tube in the end and force it out like lady fingers on wax paper. The star tube makes them ruff on top and they look fine. Make them white, pink and chocolate. COCOANUT KISSES, NO. i. Five lbs. sugar, i qt. water. Cook to 230° and add 5 lbs. of fresh grated cocoanut and cook to a very soft ball ; set ofif and stir in 1 5^ lbs. of bon bon cream and stir till dissolved. Flavor vanilla, strawberry or chocolate and spoon out small on wax paper. COCOANUT KISSES, NO. 2. Cook a batch as No. i to 235°, set off and add the lyz lbs. of fondant and dry cocoanut to suit. Flavor and color to suit and spoon out small on wax paper. 105 Friedman's Common-Sense Candy Teacher COCOANUT KISSES, NO. 3. Fifteen lbs. sugar, 6 lbs. glucose, water to dis- solve. Cook to 235°, set off and add 5J^ lbs. of dry cocoanut ; flavor to suit, stir up good and spoon out small on wax paper. COCOANUT BAR, NO. i. Ten lbs. sugar, 2 qts. water. Cook to 230° and add ID lbs. fresh grated cocoanut, and cook to a good soft ball; add 3 lbs. fondant and flavor and color to suit and pour on paper-lined slab, height of bars ; let set a few hours and cut in bars to suit. CHOCOLATE COCOANUT BARS. Make a batch of cocoanut bars No. i and cut them in small, neat bars and dip in thin chocolate. These sell well and look nice stacked up high in a pan. 106 Friedman's Common-Sense Candy Teacher COCOANUT BARS, NO. 2. Make a batch as per recipe given for cocoanut kisses No. 2, when done pour on paper-lined slab and cut in bars. CREOLE KISSES. Make g batch of cocoanut kisses No. i ; set kettle off and add chopped walnuts or pecans to suit; stir them in good and spoon out small on wax paper. COCOANUT MIDGETS. Three lbs. sugar, 7 lbs. glucose, i qt. water. Cook to 238°, set off and stir in all the macaroon cocoanut it will stand; pour on slab and roll out j4 inch thick; cut in small squares and roll them in fine granulated sugar; sift the sugar off; ready for store. Make them white, pink and chocolate. 107 Friedman's Common-Sense Candy Teacher COCOANUT CREAM ROLLS. Twenty lbs. sugar, 5 lbs. glucose, water to dis- solve. Cook to 230° and add 4 lbs. of fresh grated cocoanut, and cook to 238° ; pour on damp slab ; when quite cold add 2 lbs. glucose and cream it. Then reheat it and run it in starch in some long shape impressions, about 2 inches long; when set take out and dip in a thin fondant and roll each piece in cocoanut. This is quite a nice piece and looks well. 108 Friedman's Common-Sense Candy Teacher POINTERS ON FUDGE. Whenever you make a batch of fudge it is much better to pour it out on paper-lined boards than on a slab. But should the slab be warm from using it during the day, you are safe in pouring it on the slab. When you pour a fudge on a cold slab the top of the batch will grain and the bottom will cool off quick and become soft and pasty. It will pay to have boards provided for all fudge or grainy batches and avoid mistakes. , Add ground nut meats of any kind to fudge if you like, as nut fudge is very popular. log Friedman's Common-Sense Candy Teacher MAPLE FUDGE. Ten lbs. maple sugar, j^ gal. cream, yi lb. butter, pinch of salt. Cook to 238°, set off, add 3 lbs. bon bon cream, stir till dissolved and pour on paper-lined board. X. X. FUDGE. Forty lbs. sugar, 11 lbs. glucose, 2 gals, evapor- ated cream. Cook over slow fire to 238° or soft ball, set off and add 20 lbs. bon bon cream. Flavor vanilla or chocolate, stir till fondant is dissolved and pour on paper-lined boards. MAPLE WALNUT FUDGE. Make a batch of maple fudge and after you have stirred in the fondant add ij4 lbs. of ground English walnuts and finish as other fudge. no Friedman's Common-Sense Candy Teacher NO. 3 FUDGE. Ten lbs. sugar, % lb. butter, i gal. cream. Cook to soft ball, or 236°, set off, add 1% lbs. sweet chocolate and 3 lbs. of fondant; stir till fondant is dissolved and pour on paper-lined board or slab. This is a nice short eating piece of goods and does not dry out for several days. CHEAP FUDGE. Twelve lbs. sugar, 6 lbs. glucose, 4 lbs. caramel paste, water to dissolve. Cook to 236°, set off, add 18 lbs. fondant, flavor vanilla or chocolate, stir till dissolved and spread on paper-lined board or slab. NO. 8 FUDGE. Sixteen lbs. sugar, 4 lbs. glucose, i gal. cream, I lb. butter, teaspoon salt. Cook to 236°, set off, add lyz lbs. bitter chocolate, 2 lbs. fondant, vanilla in Friedman's Common-Sense Candy Teacher flavor, stir till dissolved and the grain just starts to show and pour on paper-lined board or slab. This is a good fudge. If you wish to work in some ground nuts it will also improve it. RAINBOW FUDGE. Six lbs. sugar, ^ lb. glucose, j4 gal. cream. Cook to 236° or 238°, set off, add 2 lbs. fondant and dissolve it. Now divide the batch in four equal parts in dippers or pans, leave one white, color one pink, color one maple and the other one chocolate. Now set the bars i foot by 2 feet, line slab with paper. Now pour each batch out, one on the other, let them mix and pour the white batch on top, when cold cut in one-inch squares. VASSAR FUDGE, NO. i. Five lbs. sugar, i)4 lbs. sweet chocolate, j4 gal. cream. Cook to 240" or a soft ball, set off, stir till grain just starts to show and pour in paper- lined pan. 112 Friedman's Common-Sense. Candy Teacher VASSAR FUDGE, NO. 2. Six lbs. sugar, 6 oz. cocoa, yz gal. cream. Cook to 236° or 238^, set off and add 2 lbs. fondant, stir till dissolved and pour in paper-lined pans. COCOANUT SCRAP FUDGE— CHEAP. Dissolve ID lbs. scrap in yi gal. water and strain into a clean kettle. Cook to 254°, set off and add 2 lbs. glucose and 7 lbs. of cream tartar fondant. Stir till dissolved and add 2J-2 lbs. of macaroon cocoanut and pour on paper-lined board or tray. When cold break up in small pieces to make it look homelike, fust before you add the fondant add 6 oz. of cocoa first. PRINCESS FUDGE. Twelve lbs. sugar, 10 oz. cocoa, ^ gal. cream, tablespoon salt. Cook to 236° and add J4 lb. of butter, stir and cook to 238-°. Set off and add J4 oz. "3 Friedman's Common-Sense Candy Teacher vanilla extract and 6 lbs. of cream tartar fondant and I lb. of glucose; stir till quite thick and pour on paper-lined board; when cold mark and cut to suit. PEANUT FUDGE. Ten lbs. sugar, 2j4 lbs. glucose, 2 qts. milk. Cook to 238°, set off and add 5 lbs. fondant ; flavor vanilla, stir till quite thick and cold and add 5 lbs. of blanched roasted peanuts and spread on paper- lined slab. PEANUT CHOCOLATE FUDGE. The same as above, only add i J4 lbs. bitter choco- late after you set the batch off. IT4 Friedman's Common-Sense Candy Teacher POINTERS ON HONEY COMB. Have a club made or buy one from some supply house about 3 ft. long and 2^ or 3 inches in diameter, made of hard wood. When making honey comb be careful and don't put on large batches; about 15 lb. batches are the proper size, even for an expert; practice only will enable you to make this class of goods; don't get the batch too hot in front of the table furnace. Don't press the top of the batch too much while pulling out ; work as quick as possible at this work, turn over the batch often while at work; in fact, all you need to make honey comb candy is confidence in yourself and a little practice. Start to learn on about 6 lb. batches. "5 Friedtkan's Comintn^Sense Candy Teacher HONEY COMB LADY FINGERS. Fifteen lbs. sugar, 3 qts. water, teaspoon cream tartar. Cook to 320° or 330°, pour on slab, color and flavor to suit; pull on hook, twist out the air, flatten out on spinning table in piece to form around club. Close the left end of batch tight, pull out the club and blow a little air in the open end and close it quickly; pull out about 3 ft. long and double up the batch. Continue this four times, then pull out about 6 ft. long and bring or fold one half over the other half. Now pull out strip about i inch wide and cut with buttercup cutter. Have club made of hard wood 3 ft. long and 2^ in. in diameter, taper- ing at one end like a baseball club. HONEY COMB SPONGE. Make a batch of phoney comb lady fingers, but instead of forming the batch as for lady fingers pull out and double up from the first hole formed by the club until you can count 254 holes. This is 116 Fried^nan's Common-Sense Candy Teacher done by pulling out and doubling up just nine times. Then pull out the batch in long lengths as you can and about 3^ in. wide. When cold mark or scratch the pieces the length you require to cut, which should be about i^ in. long, and they are ready to dip in chocolate. HONEY COMB CHIPS. Twelve lbs. sugar, 3 lbs. glucose, Yz gal. water. Cook to 290° and add i pt. New Orleans molasses^, stir and cook to 300°, add a little salt and pour on slab; pull good, form around club, pull out about 4 ft. and fold side by side ; continue this three times, making eight holes; now cut batch in two in the center and lay side by side, making sixteen holes wide. Now pull out quite thin and have helper cut them as you cut all chips ; when cold break apart and dip. 117 Friedman's Common-Sense Candy Teacher HONEY 00MB MADE ON HOOK ONLY. Ten lbs. sugar, 2 qts. water, teaspoon cream tar- tar. Cook to 315° or 320°, pour on slab, fold up and add J/$ oz. soda, flavor and color to suit on slab. Now pull on hook and when it is nicely pulled pull out long pieces about 4 ft. long and I'j/i in. thick, have helper cut each piece and hang them on nails to cool ; when cold take a knife and scratch each piece the length you desire and break apart. The nails should be lo-penny or spikes driven in the wall near the hook. About 12 nails is what you need for the above size batch. it8 Friedman's Common-Sense Candy Teacher POINTS ON STICK CANDY. When making stick candy be sure and keep the sides of the kettle free from sugar while cooking the batch. See that you don't pour the batch on a hot slab. See that you don't put batch on hook while too hot. See that you don't pull the batch on hook too long to kill the gloss. See that you don't allow the batch to get too hot on spinning table. Watch these points, as all recipes given in this book for stick candy call for cream tartar, and you will find that you will be obliged to work with good judgment on cream tartar work of any kind. 119 Friedman's Common-Sense Candy Teacher LEMON STICK CANDY. Fifteen lbs. sugar, teaspoon cream tartar, 3 qts. water. ^ Cook to 330", pour on slab, pull about J4 lb. of it white for stripe and keep warm, flavor the rest with tartaric acid to suit, work it in extra good and when batch is good and firm enough to form in shape put on the white stripe and finish as pepper- mint stick. If you will get samples of stick candy made by any good house you can find out just what color the batch and stripes should be. Of course, all old-time candy makers know this> but if you are new at the business it will help you. My ad- vice is not to make glucose stick candy for good retail trade, as it does not look as well or taste as well as cream tartar stick. HOREHOUND STICK. Place 2 qts. water in kettle and add 2 oz. of hore- hound herb, bring it to a good boil and strain ofif the water in a clean kettle, add 15 lbs. sugar and 120 Friedman's Common-Sense Candy Teacher I qt. water, i teaspoon cream tartar. Cook to 300°, pour on slab, between bars, and when quite cool mark it one way with caramel cutter and then the other way with a large batch knife; mark about 4 in. in length. Break apart when cold. RECEPTION STICK. Ten lbs. sugar, 2 qts. waiter, i teaspoon cream tartar. Cook to 330°, pour on slab, color and flavor to suit. Pull on hook, twist air out, knead it up good and form it in a three-cornered piece or triangular shape; pull out small and have helper twist each stick and lay them straight; when done cut length of jars; make the above in all colors and flavors; some plain colors and some with stripes; when putting stripes on this class of work always put the stripe on the pointed edge. Three stripes to the batch. 121 Friedman's Common-Sense Candy Teacher PEPPERMINT STICK CANDY. Fifteen lbs. sugar, teaspoon cream tartar, 3 qts. water. Cook to 330°, pour on slab, cut off small piece, color red for stripe, keep warm while you pull the batch white, flavor on hook, twist out the air, form in nice flat piece and then roll it up in a nice round piece about. 18 in. long and place six thin narrow stripes on the batch and one wide stripe; form in shape like wine bottle, to get a start and pull out size to suit; have helper roll out and twist the stick while you pull it out. For swell trade make small stick and cut it length of jars. CHOP STICKS. Make a batch of honey comb, as per formula in this book, and when you have doubled the batch twice, making four holes side by side, then pull it out the length of the table, when done mark the batch with the point of a sharp knife in 8 in. lengths 122 Friedman's Common-Sense Candy Teacher and break apart, and then separate the pieces of four, making four single pieces from each one. Make them assorted colors and flavors. Each piece should be the thickness of a lead pencil. BAMBOO STICK. Ten lbs. sugar, 3 lbs. glucose, 2 qts. water. Cook to 238°, pour on damp slab, add ij4 lbs. fine cocoa- nut and cream the batch (this is the center). Now cook 20 lbs. sugar, 4 qts. water, teaspoon cream tartar to 290°, add ^ pt. molasses and cook to 320°, pour on slab, pull on hook, twist air out, flatten out and form it around the center and place on spinning table and pull out like stick candy; cut in 3 in. lengths. 123 GUM WORK Friedman's Common-Sense Candy Teacher CHEAP A. B. GUM DROPS, NO. 4. Dissolve 12 lbs. pearl starch in cold water. Now put 75 lbs. glucose and 28 lbs. sugar in kettle, add 10 oz. cream tartar and the starch water, turn on steam and cook "very" slow till the batch gets quite thick and hangs from the paddle in strings when tested, pour out in kettle, color and flavor to suit and add citric acid to it to bring out the flavor, run in starch, put in dry room and let set till good and tough. NO. I HARD GUMS. Place 25 lbs. powdered gum arabic in kettle and cover it with hot water. Cook till dissolved and strain it into a clean kettle. Now cook 18 lbs. sugar, I lb. glucose to the first crack, set off and pour it into the gum batch and stir while pouring, let set over night, skim off the top and cook it by steam slowly for two hours ; not boiling it, just to a 127 Friedman's Common-Sense Candy Teacher simmer, pour off, flavor vanilla and run in good warm starch. You can color and flavor all hard gums to suit; make them yellow, pink, green, etc. NO. 2 HARD GUMS. Forty-two lbs. gum, 28 lbs. sugar, 7 lbs. glucose. Make it the same in every way as recipe in No. i calls for, only add i qt. glycerine while cooking. NO. 3 HARD GUMS. Dissolve 20 lbs; gum arabic in 2 gals, hot water, add 2 lbs. glucose and strain it into clean kettle. Set one side. Now cook 20 lbs. mould A sugar, 3 qts. water, i teaspoon cream tartar to 300° and add it to the gum batch slowly, stirring all the time. Now cook over steam just the same as the No. i is cooked and when done add i tablespoon oil of lemon and run in warm starch. Crystallize them and see that the crystal is cooked to 35°. 128 Friedman's Common-Sense Candy Teacher A. B. GUM DROPS, NO. 3. Sixty lbs. glucose, 7 lbs. Steinhart's thin boiling starch, dissolved in cold water. Cook and finish as No. 4 cheap A. B. gums. LICORICE GUMS. Break up fine and soak over night i lb. of licorice paste. Then put it in kettle and melt it. Then make a batch of No. 3 hard gums and while cooking add the licorice, when done color black with pow- dered charcoal cut with alcohol and add oil of anise to taste; run in warm starch. TRANSPARENT GUM DROPS. Brush all the starch ofif the hard gums and put them in a clean kettle. Now dip your hands in cosmoline and work up the gums till they are all slightly oiled, spread out on clean boards, let set one hour, ready to pack. 129 Friedman's Common-Sense Candy Teacher GLYCERINE HARD GUMS. Twenty-five lbs. ground gum arabic, 2^ gals, of hot water, dissolve over slow fire and strain through fine sieve, and set one side. Now cook 18 lbs. mold A sugar, 3 qts. water, i teaspoon cream tar- tar to 300°, add it to the gum batch, stirring all the time and cook it the same as No. 3 hard gums ; when done pour out in clean kettle and add 8 oz. of glycerine ' and flavor good with vanaline ; run in starch and when taken out brush them and wash them with cosmoline. Run the above out in starch molds, fiat and round, the size of a nickel, or a little larger. QUICK MADE MARSHMALLOWS. Dissolve 12 oz. of French gelatine in y^ gal. hot water and set one side. Now cook 10 lbs. sugar, 8 lbs. glucose, water to dissolve to 240 '", set ofif on a barrel, add the J^ gal. gelatine batch to it and beat slowly with a large wire egg beater till quite stifif, then add flavor and with a spadle beat it good and 130 Friedman's Common-Sense Candy TeiMcher stiff, set the kettle over another kettle of hot water to thin it down and run it in starch any pattern to suit. Let set over night and they are ready for use ; flavor and color to suit. ' M^RSHMALLOWS— GOOD. Grind 24 lbs. gum arable fine and add 3^^ gals, water. Dissolve over "slow" fire and add 20 lbs. glucose. Strain it through a fine sieve and pour it in the beater. Now cook 26 lbs. sugar and i lb. glucose to 242° and pour it in the beater and beat till stiff, then add 10 oz. of well beaten albumen and beat till batch looks nice and light, add vanilla and run in warm starch; let set about 48 hours. CHEAP MARSHMALLOWS. Thirty-five lbs. sugar, 25 lbs. glucose, water to dissolve. Cook to 240°, turn off steam and add 1% lbs. of dissolved gelatine, start the beater and add j4 lb. of frappe powder, beat till batch looks 131 Friedman's Common-Sense Candy Teacher nice and light, add flavor, shut down the beater and run in starch impressions to suit. IMMENSE CHEWING TAFFY. Twenty lbs. sugar, 4 qts. water, teaspoonful cream tartar. Cook to a good stiff chew, about 258° or 260°, pour on slab, pull good-, flavor vanilla on hook. Now lay it on clean spinning table and pull it out thin as possible and flat, about ij^ in. wide, pull out in long strips, when cold cut in 2}4 in. lengths and wrap in wax paper, so as they can be sold five for five cents; make them vanilla and molasses flavors; when making the molasses batch use I qt. New Orleans molasses and i lb. butter to the above-sized batch. A NO. I MOLASSES KISSES. Sixty-five lbs. glucose, 32 lbs. sugar, lyz lbs. parafiine or substitute, 2j4 gals, cream, i gal. dark molasses, 5 lbs butter. Cook to 252°, turn off 132 Friedman's Common-Sense Candy Teacher steam, add 2^/^ oz. dissolved gelatine, pour on slab, flavor vanilla on hook. This kiss will not grain and is just sweet enough to be good. The above cook is for cool weather; in warm weather cook several degrees higher. NO. I MOLASSES TAFFY. Thirty-two lbs. sugar, 6 qts. water. Cook to 290° and add at once ij^ gals. New Orleans mo- lasses and 4 lbs. butter, stir and cook to 254° in cool weather and about 260° in warm weather. Pull good and flavor vanilla on hook. Cut and wrap as kisses or in 3 oz. pieces and wrap in five- cent bars. Don't doctor the above batch with cream tartar or glucose, as the first 290° cook kills most of the grain and the molasses will do the rest. NO. I COCOANUT CHEWING TAFFY. Twelve lbs. brown C sugar, 6 lbs. glucose, water to dissolve, 18 lbs. fresh grated cocoanut, Vi lb. parafiin, or substitute, i lb. butter. Cook to a 133 Friedman's Common-Sense Candy Teacher medium ball, or like a soft caramel, pour on slab and spread out height of caramels; when cold cut in shape of a domino and wrap in wax paper. This is an extra fine piece. WASHINGTON TAFFY. Two qts. New Orleans molasses, 2 lbs. sugar, 2 lbs. glucose, yi lb. butter, 3 oz. paraffin, or substi- tute, I qt. cream. Cook to 252° or 254°, pour on slab, fold up and pull on hook, while pulling flavor it with ^ oz. oil of lemon and yi oz. of vanilla, form in five-cent cuts and wrap in wax paper or cut as kisses and wrap. GOLDEN MOLASSES KISSES. Sixteen lbs. sugar, 11 lbs. glucose, 48 lbs. New Orleans molasses, 6 lbs. butter, J^ lb. paraffine or substitute. Cook to 252° and add 7 sheets of dis- solved gelatine, pour on slab and pull extra good on 134 Friedman's Common-Sense Candy Teacher hook, flavor vanilla while pulling; 252° cook in cold weather, 258° or 260° in warm weather. VANILLA TAFFY. Ten lbs. sugar, 4 lbs. glucose,. 2 qts. water, 3 oz. cocoa butter. Cook to 250° and add i pt. cream and J4 lb. butter and cook to 254° or 256°, pour on slab, flavor on hook and pull extra good, form it in five-cent bars and wrap, or cut in strips to fit pans. MOLASSES TAFFY. Same as vanilla, and add i qt. dark New Orleans molasses when you add the cream and i lb. butter instead of ^ lb. STRAWBERRY TAFFY. Same as vanilla, only color a delicate pink and flavor strawberry. 135 Friedman's Common-Sense Candy Teacher MOLASSES PEPPERMINT TAFFY. Same as molasses, only flavor with oil of pepper- mint on hook. FRUIT BAR TAFFY. Six lbs. sugar, 3 lbs. glucose, water to dissolve. Cook to 300°, set off and stir in assorted French fruits and assorted nuts enough to make it a good thick mass, spread on slab height of bars and cut in bars to suit. OLD STYLE MOLASSES TAFFY. Five lbs. sugar, 5 lbs. glucose, J/< gal. cream, ^ gal. New Orleans molasses, i. lb. butter. Cook to 250°, pour on slab, when cold pull good and cut in two parts and lay in paper-lined pan, when cold take paper off and crack as you sell it. This taffy has no style, but tastes good and sells fast. 136 Friedman's Common-Sense Candy Teacher YANKEE NUTMEG TAFFY. Six lbs. sugar, 4 lbs. glucose, i qt. water, i qt. cream. Cook to 248° and add >4 lb. butter and cook to 252'', set off, add 2 sheets of dissolved gelatine, pour on slab, when quite cold add ^ oz. of ground nutmeg, knead it in good, pull on hook and form in pans or bars to suit. NONE BETTER MOLASSES TAFFY. Eight lbs. sugar, 8 lbs. glucose, i gal. molasses, yi gal. cream. Cook to 246° and add i lb. butter and cook to 252°, set off and add 3 sheets of dis- solved gelatine, pour on slab, when cold pull on hook and flavor vanilla while pulling, form in pans in the old style and break as sold. In warm weather cook to 260°. 137 Friedman's Common-Sense Candy Teacher TAFFY DELIGHT. Four lbs. sugar, 3 lbs. glucose, i qt. cream, }4 lb. butter. Cook to 254°, pour on slab, when cool pull on hook and flavor good with extract of root beer, finish as all other tafly. This is a fine flavor also for chocolate cream centers. APRICOT JELLY. Pour ID lbs. of apricot pulp in a colander and press it all through but the skins. Now add 10 lbs. sugar and cook slowly to a good thread, try and get a good strong thread, set off and run in starch, when set dip in chocolate or crystallize them. JAP JELLY FOR JELLY CREAM ROLL. Soak I lb. of Jap gelatine over night in cold water enough to cover it, then place it on fire and when dissolved strain it and add 17 lbs. of sugar and 138 Friedman's Common-Sense Candy Teacher 5 lbs. glucose, stir and cook to a good thread, set off, flavor and color to suit, add citric acid to bring out the flavor and pour in paper-lined trays. This is good for ices, jelly roll or running on top of cheap creams in starch. LONDON JELLY FRUIT BAR. Soak 4 oz. Jap gum in i qt. cold water over night, pour it in kettle and bring it to a boil only and strain it into a clean kettle, add 8 lbs. sugar, J4 lb. glucose and cook to a jelly or good thread, set off, color delicate pink or yellow, add lemon or strawberry flavor to suit, then add just a little citric acid solution to bring out the flavor nicely and let it set while you place the bars on a paper lined slab, about 4 in. apart and sprinkle along on the paper assorted French fruits, a few English walnuts, almonds and pecans, then pour the batch evenly and slowly over them, then cut a little lemon and orange peel in thin strips and decorate the top 139 Friedman's Common-Sense Candy Teather with them; when cold and set cut in ten-cent bars. "Don't" wrap them. JAP JELLY. Soak 5 oz. of Jap gelatine in cold water over night, then cook 15 lbs. of apricot pulp, 15 lbs. sugar, 5 lbs. glucose, ^ oz. citric acid to a good thread, set off and add the Jap and color to suit and run in warm starch, sift starch on top; let set 24 hours. JAP JELLY FOR ICES. Soak iy2 lbs. Jap gelatine over night in cold water, then place it on the furnace and dissolve it and add 24 lbs. sugar and 6 lbs. glucose. Cobk to a good thread, set off, color and flavor to suit and pour out in thin sheets on paper-lined trays, make several colors and flavors from the same batch. This is a good jelly for ices or jelly roll. 140 Friedman's Common-Sense Candy Teacher WHAT TO DIP IN CHOCOLATE. Cream centers run in starch, all flavors; hand rolled centers with nuts and fruit of all kinds kneaded into them; roasted almonds, nabiscos, roasted peanuts, English walnuts, pecan halves. Can- ton ginger, small oyster crackers, chewing nougat, short nougat, plain and nut caramels, jelly centers, dates, ground figs, cordials, raisins stuffed with cream, molasses chips, brandy cherries, pineapple, small currants in clusters, marshmallows, maple and vanilla fudge, filberts, Brazil nuts, fig paste, opera caramels, nut squares, almond paste balls, mint and wintergreen cream wafers, soft chewing cocoanut squares, soft chewing butter scotch, etc. 141 Friedman's Common-Sens^ Candy Teacher CHOCOLATE CORDIALS. Melt 2 lbs. bitter chocolate and add 25 lbs. sugar and water to dissolve. Cook till quite thick, about 238°, and add i qt. cream and stir and cook to a good thread, set off and add i gill of brandy and be sure it's a good thread after you have added the brandy, run in warm starch any shape desired, let set over night, take a wire the width of the boards and turn over each row of drops, let set several hours and they are ready. SWISS CHOCOLATES. Ten lbs. sugar, 10 lbs. glucose, }i lb. paraffijie or substitute, i gal. cream, then add 5 lbs. of caramel L to I gal. of cold water, mix good, add it to the batch and cook to medium ball or the consistency of fig paste, pour on slab, when cold weigh the batch and add equal amount or 25 lbs. of bon bon cream to it, melt it over a steam bath, add bitter chocolate 142 Friedman's Common-Sense Candy Teacher to suit, flavor vanilla and run in starch any shape desired. This is an extra fine piece when coated with good chocolate. JIM CROW CHOCOLATES. Mix chopped-up nuts of any kind in chocolate and dip plain vanilla cream centers in it, make them round or oblong shapes. CHOCOLATE ALMOND ROLLS. Nine lbs. sugar, i^ lbs. glucose, 2 qts. water. Cook to 246°, pour on damp slab, sprinkle on top I lb. fine dry cocoanut, ^ lb. marshmallows ; when cold cream it, then knead it smooth and press it nice and even in paper-lined caramel pans ; let set several hours, turn out, cut in small bars and dip in thin chocolate and roll each bar in ground roasted al- monds. This is a fine piece. 143 Friedman's Common-Sense Candy Teacher BUTTER CREAM CHOCOLATES. Take lo lbs. pure sugar fondant and knead into it I lb. of good creamery butter, flavor with vanilla or a little extract of lemon, roll out in small balls and dip in sweet chocolate. JELLY CREAM WAFER CHOCOLATES. Drop cream patties about the size of a five-cent piece and spread some nice table jelly on one and press another on top, dip them in chocolate ; the acid from the jelly will soften up the cream patties and makes them a delicious piece of goods. PEANUT BirTTER CHOCOLATES. Grind 5 lbs. of roasted peanuts as fine as you can possibly grind them, add teaspoon salt and about J4 lb. if glucose and knead up good, then sprinkle the 144 Friedman's Common-Sense Candy Teacher slab with 4X sugar and roll out the batch quite thin, cut both ways with caramel cutter and dip in sweet chocolate, or you can roll the batch in oval or round shapes and dip them. This same piece makes a fine center for bon bons. BRANDY CHOCOLATES. Soak in brandy 5 lbs. of the best and largest French cherries you have in stock, let them soak 24 hours, drain off the brandy and dip them in a thin bon bon cream and then dip them in a good sweet chocolate. The brandy will dissolve the cream in a short time, making a nice cordial center. CHOCOLATE COATED CREAM CAKES. Have plaster paris molds made ij/i in. by 4 in. and j4 i"- deep, make the impressions in the starch and reheat any good fondant, flavor with vanilla and fill the molds, when set take them out, brush off 145 Friedman's Common-Sense Candy Teacher the starch. Now have pewter molds just large enough for the cake to set in easy, then fill a mold with chocolate, drop in a cake, smooth off the top nicely with your hand and when cold tap each mold gently and the cake will fall out. VELVET CREAM CHOCOLATES. Twenty lbs. sugar, 5 lbs. glucose. 5 lbs. caramel paste, water to dissolve. Cook to 236° and add i lb. butter and cook to 238°. Pour on damp slab. When cold start to cream it, and as soon as it looks cloudy add 5 lbs. glucose and finish creaming it. When you reheat it flavor good with vanilla and run in .starch. EGG CREAM CHOCOLATES. Melt 10 lbs. of No. i Bon Bon cream over steam and flavor to suit, set off, and tieat the whites of 4 eggs good and stiff, and add J^ lb. of warm glucose 146 Friedman's Common-Sense Candy Teacher to the eggs and beat it up again. Now add the egg ba:tch to the cream and beat it up good and run in starch. When ready to dip, dip them in bitter sweet chocolate. BUTTER SCOTCH CHOCOLATES. Six lbs. brown sugar, 3 lbs. glucose, water to dis- solve, 3 oz. paraffin, or substitute. Cook to 240°, and add i pt. cream and Y^h. butter and cook to hard ball, or 250°, set off, and add a little oil of lemon or vanilla, pour on slab ; when quite cold cut in narrow pieces, a little smaller than nougat, and dip in sweet chocolate. NOUGATINE CHOCOLATES. Melt S lbs. of dry sugar in kettle over hot fire, stirring all the time. When melted set off and add all the ground nut meats it will stand. Stir up good. Pour on slab, roll out thin as you can and 147 Friedman's Common-Sense Candy Teacher cut with caramel cutter to suit in squares, or i in. long and 5^ in. wide. Dip in chocolate. Make them with all kinds of nuts, as they are good sellers. FRAPPE CREAM CHOCOLATES. Dissolve 6 oz. of French gelatine in i qt. hot water and set it one side. Now cook 5 lbs. sugar, i lb. glucose and i qt. water to 240°, set off, and add the I qt. of gelatine water and beat it with an egg beater till white and*tiff. Now put 10 lbs. of fondant in kettle, melt it over steam, set off, and pour it into the other batch and beat up good, flavor vanilla and run in starch. Use quite a large mould. Dip in thin chocolate. HOLLOW CHOCOLATE EASTER EGGS. Get several pewter tgg moulds of different sizes; wipe them nice and dry. Now prepare the chocolate as for dipping and fill each mould with chocolate. 148 Friedman's Common-Sense Candy Teacher Let set till the chocolate begins to harden to the mould and pour out the balance. See that the ehocolate in the mould is about % of an inch thick. When cold you can lift out the chocolate. Make as many as you wish.. Then with a little soft chocolate go over the edges of half egg and set the other half on top and hold it till the chocolate sets. Decorate them to suit. Before you decorate them shellac each egg with white shellac to give it a nice gloss. ST. REGIS CHOCOLATES. Make a batch of marshmallows, and when you run them in starch only run the moulds one-third full ; then have helper run jelly of any kind on top of the marshmallows ; then you run over them again with marshmallow, leaving the jelly in the center. When ready dip in sweet chocolate. The best jelly to use for the above is a table jelly, such as rasp- berry or blackberry. 149 Friedman's Common-Sense Candy Teacher CHOCOLATE WAFERS. Prepare the chocolate as for dipping, and when ready pour about i pt. into a paper cornucopia, cut off a little of the end and squeeze or force out enough on wax paper the size of a loc piece. Make them uniform sizes and see that the chocolate is quite thick, not too thick, just so as it will set quick. NONPAREIL CHOCOLATES. Make them as chocolate wafers, and as you drop them pour nonpareils over them before they set. When cold shake off all the loose nonpareils. GROUND COFFEE CHOCOLATES. Ten lbs. sugar, 2 qts. water, teaspoon cream tar- tar. Cook to 242". Pour on damp slab. Now pour over the batch Y^ lb. of the best coffee you can 150 Friedman's Common-Sense Candy Teacher buy and see that it^is ground very, very fine. Cream the batch, let set one hour, and roll out the batch in small balls and dip in sweet chocolate. FROZEN CREAM CHOCOLATES. Twenty lbs. sugar, i gal. water, i teaspoonful of cream tartar. Cook to 238°, set off, and add 3 sheets of dissolved gelatine and pour on damp slab. When good and cold cream it and put it in a 2 gal. can and pack the can in ice as you would ice cream. Let set 2 hours, then roll in small balls and dip in chocolate. Flavor the batch on the slab just before you cream it with vanilla or crushed fruits of any kind, or ground nuts if desired. This is an extra soft center for fine retail trade. CHOP SUEY CHOCOLATES. Ten lbs. sugar, 2 lbs. ground mincemeat, tea- spoon cream tartar, 3 pts. water. Cook to 242°, pour on damp slab, add i lb. glucose and start to 151 Friedman's Common-Sense Candy Teacher cream it. When it is nearly dons add 2 oz. of good brandy and finish creaming it, roll out in small balls and dip in bitter sweet chocolate. GUM PASTE FOR FLOWERS. If you have ever made flowers from gum paste you will find this an extra fine paste to use. Place 4 oz. of picked gum tragacanth and put in a clean bowl or bottle, and add 2 lbs. and 10 oz. warm water (about blood warm) and let it soak about 24 hours. Then pour it out and rub it through a very fine sieve on a clean marble slab. Now have sifted about 5 lbs. of XXXX sugar and 10 oz. of cornstarch in separate piles, add 15 drops of acetic acid to the soaked batch, then slowly mix in the sugar with your hands, rubbing it smooth, and when it gets pretty stiff add the cornstarch and work it all up' to a nice, smooth, soft paste, like putty. Now put it away for 12 hours in a crock and it is ready for use. Cover crock at all times. This takes about i hour to make. This is the finest gum 152 Friedman's Common-Sense Candy Teacher paste made for leaves or flowers of any kind to form with your hands or with moulds. IMITATION PASTE FOR FLOWERS AND • LEAVES. Soak 6 oz. of Quaker icing powder with i pt. warm water and let set for 2 hours in a warm place, then mix in as much XXXX sugar as it will take to make it good and stiff, but while you are mixing in the sugar, when you have got in about half of the sugar, add 5 oz. cornstarch. When done it must be about as firm as putty. Keep covered with damp cloth while not using it. This is fine for flowers and takes but a little while to make and the flowers set nice and hard in about }/2 hour. VANILLA EXTRACT, GOOD AND CHEAP. First grind fine i lb. of tonka bean, add i' qt. glycerine and set one side. Now put i gal. of water and 4 lbs. of sugar and bring it to a boil and set it 153 *, Friedman's Comnion-Sense Candy Teacher one side. Now put i oz. of vanillin and i oz. of cumerine and 3 qts. of alcohol in a stone jar, stir it up and let set i hour, then add i oz. of burnt sugar, I pt. of prune juice and all the above, let set 15 or 20 days and it's ready for use. ARTIFICIAL VANILLA EXTRACT. Twenty oz. of imported vanillin, 24 oz. cumer- ine, 36 oz. benzone acid, 20 gal. cologne spirits, let soak over night and add 3 gal. glycerine, 14 gal. water, burnt sugar to color. This vanilla gives sat- isfaction for all cheap grades of cream centers and is not rank in any way. XXXX FIG PASTE. Eight lbs. sugar, 8 lbs. glucose, 2 lbs. lump starch dissolved in 5 qts. cold water. Cook slow and stir till hard ball is reached, then set it ofif and add citric acid solution and lemon extract to suit taste. Be 154 Friedman's Common-Sense Candy Teacher sure before you pour it the ball is the consistency of a piece of fig paste. Pour the batch on a starch board heavily dusted with starch, let set 2 or 3 days, and cut in squares and roll in XXXX sugar. Make the above lemon, orange and pistachio flavors. NO. 2 FIG PASTE. Fifty lbs. sugar, 4}^ lbs. of pearl starch dissolved in I gal. cold w^ater, 5 oz. cream tartar, 5 lbs. ground figs, water to dissolve. Cook to very soft ball, and add 5 lbs. glucose and cook to a liver, or medium ball, the consistency of a fig paste. When done set ofif and pour in starch boards sifted heavy with starch, let set a day or two, the longer the bet- ter, and cut in squares and sift XXXX sugar over them and pack in boxes or pans. NUT OR FRUIT CAKE SLICE. Ten lbs. sugar, 2 lbs. glucose, 2 qts. water. Cook to 244°, pour on damp slab, sprinkle over it ground 15s Friedman's Common-Sense Candy Teacher nut meats, or small pieces of assorted French fruits, cream it, and when done form it in round loafs about lo in. long and 4 in. in diameter, let set till cold, then melt bon bon cream. Color it a delicate pink or make it a chocolate color and coat each roll as smooth as possible. Cut in slices at sc each as sold. PEANUT CROQUETTES. Get 3 boards 2 ft. long, i ft. wide, ^ in. thick; have 36 holes i^ in. in diameter bored in each board ; grease the holes. Now make a batch of pea- nut candy and put in all the peanuts it will stand. When done pour batch in a seive, drain off the syrup, pour the nuts in one heap and lay the boards on the slab and fill each hole even. Don't press them too tight. When filled push them out. Con- i:inue this till done. These goods are intended for fine trade and sell at 40 to 50 cents per lb. 156 Friedman's Common-Sense Candy Teacher FIGOLETS. Twenty-eight lbs. sugar, 9 lbs. glucose, 20 lbs. ground figs, water to dissolve. Cook to 248° or 250°, set oflf, add 16 lbs. ground roasted peanuts, 3 oz. orange extract and 3 oz. raspberry extract. Mix up good and pour on slab. Roll out nice and even half the height of caramels and cut with round tin cutter, roll in XXXX sugar, ready for the store. You can also cut them to suit and omit the XXXX sugar and dip them in chocolate. VARIEGATED CREAM PATTIES. Take your funnel and draw a streak of pink on the inside from top to bottom with your finger. Do this on two sides. Now do the same on the other two sides with green color, then heat your pattie cream, flavor it to suit, fill the funnel, and when you drop the patties the colors will run into each pattie, making a beautiful piece and quite new. 157 Friedman's Common-Sense Candy Teacher TEXAS PECAN CAKES. Five lbs. sugar, J^ teaspoon cream tartar, ^/^ lb. glucose, I qt. water. Cook to 290° and add quick a little salt and all the pecans it will stand, pour on slab and pinch off small pieces about 2 oz. to the piece and form them in a round thin cake. Don't make them all the same size exactly; make them look homelike by making them odd sizes. If you make these in small batches so as they can be sold fresh they are extra fine. CHOCOLATE PASTE. Nine lbs. cocoa, i gal. cream. Work this into a smooth paste with your hands, then place it over steam bath and add 14 lbs. of glucose cream and 9 oz. of glycerine. Cook to a thin paste, set off, add vanilla and pour in crock. Use this to color bon bon cream or for ice cream, or, in fact, anything where you want a chocolate color. 158 Friedman's Common-Sense Candy Teacher PUFFED RICE BRITTLE NO. 4. Spread out in front of your spinning table a quan- tity of puffed rice to get warm or heat it slightly in peanut roaster or in a popcorn popper, and keep it warm while you cook 4 lbs. sugar, 3 lbs. glucose, I qt.- water to 280°, then add i pt. N. O. molasses, y2 lb. butter, little pinch of salt, and stir and cook to 290° or 296°, set off, and stir in all the rice it will take and spread it out on the slab, roll it lightly with a rolling pin, and then loosen it up a little with the hands so as it will not be solid. Cut in large squares or break. PUFFED RICE BRITTLE NO. 3. Make a batch of puffed rice brittle same as No. 4, leaving out the molasses, and when you stir in the rice add a tablespoon of soda and a little oil of lemon and finish as No. 4. The above can be flavored with vanilla, or, when made with light brown sugar, you will find it a good seller. 159 Friedman's Common-Sense Candy Teacher PUFFED RICE CAKES. Make a batch of No. 3 or No. 4 puffed rice, and when you have stirred in all the rice required pour the batch in one pile on the slab, pinch off small pieces and flatten each piece in tin rings; have the rings made about 3 in. in diameter and ^ in. deep. Grease them before using. About 18 rings is all that is required, as you can press them out as soon as they are filled. These cakes sell at sc each and look well in window. SNOWFLAKES NO. i. Twelve lbs. sugar, 3 lbs. glucose, 2 qts. water. Cook to 244°, set off and add 18 lbs. of bon bon cream and stir till dissolved. Now add i oz. of well-beaten albumen, or 12 whites of eggs well beaten up, flavor vanilla and beat till quite cool and thick, add black walnut meats to suit and spoon out size of cocoanut kisses on wax paper, or make them 160 Friedman's Common-Sense Candy Teacher large at 5c each. Make the above white, pink and chocolate colors. SNOWFLAKES NO. 2. Three lbs. sugar, i pt. water, ^ teaspoon cream tartar. Cook to 236°, set off, and add 3 lbs. bon bon cream, stir till dissolved, flavor vanilla, and add the whites of 4 eggs well beaten up, add nut meats to suit, and spoon out small about the size of a hand-rolled chocolate. Make these in white, pink, chocolate, violet and maple. They are fine eating. By adding a little glycerine when off the fire they will remain soft for several days. AFTER DINNER MINTS. Ten lbs. sugar, ly^ qts. water, % teaspoon cream tartar. Cook to 270°, pour on slab, when cool fold up and pull on hook; flavor delicate while pulling. Don't twist the air out; place it on spinning table 161 Friedman's Common-Sense Candy Teacher and pull out and cut to suit with a butter cup cutter, shears or run through rollers or kiss machine, le! set till grained and keep in jars to keep mellow, or crystallize them for counter trade. Flavors to make : Mint, vanilla, lemon, chocolate and wintergreen. CREAM MINT BRAID. Make a batch of after-dinner mints and when on spinning table pull it out to the thickness of stick candy. Cut in 12 to 14 in. lengths and have helper form each piece in a braid ; wrap each piece in wax paper, set away till grained, then keep in airtight jars, or a small showcase for this one piece of goods only. A showcase about i ft. square and 2 ft. high kept for this class of goods only will keep them mellow. Show them up well and compel yourself to make them often, as they are popular wherever they are made. 162 Friedman's Common-Sense Candy Teacher STRAWBERRY ROCK. Twelve lbs. sugar, teaspoon cream tartar, 2 qts. water. Cook to 320° and add strawberry juice till you lower the batch to the 256°, pour on slab, pull on hook and set one side for center. While this is being done have helper cook 4 lbs. sugar, i pt. water, small pinch cream tartar to 320°. Pour on slab, color delicate pink, pull on hook and form it around the other batch and pull out in small size stick; when cold chop in small pieces. PLUM PUDDING. Dissolve and strain 20 lbs. scrap, add i oz. cinna- mon, I oz. ground cloves, i oz. ground allspice, 2 lbs. glucose and cook to 242°, pour on slab and add yi lb. raisins, 3^ lb. currants, ^4 lb. sliced citron, i^ lbs. chopped almonds, 4 oz. brandy, and cream it at once, knead it up good and weigh off small balls of 4 oz. each and roll each piece in a 163 ■Friedman's Common-Sense Candy Teacher piece of wax paper. When done place each ball in a nice paper napkin, fold up the four corners, tie a little narrow ribbon round each one, and they are ready to sell at 15c each and are quite a novelty. CARAMEL PASTE. Twenty-five lbs. sugar, 19 lbs. glucose, 18 lbs. refined tallow, 7 lbs. parafifine, or substitute, 4 lbs. potato flour dissolved in i gal. cold water. Cook by steam or very slow fire to a medium ball, or about the 248°, pour into a large tub and add 60 lbs. glucose and 100 lbs. of condensed milk. Stir up good and it is ready for use. CARAMEL ICING. Beat 20 oz. of albumen good and stifif and add 18 lbs. of XXXX sugar and beat it in good. Now cook 32 lbs. sugar, 16 lbs. glucose, water to dissolve 164 Friedman's Commands ense Candy. Teacher to 244", pour on damp slab, let cool and cream it, then reheat or melt it over steam and add it to the albumin batch and beat all up good and it is ready for use. Make it white, pink, chocplate or maple colors. HOW TO USE CARAMEL ICING. Have girls provided with a bottle of simple syrup and when they use the icing have them keep a pan of it in front of them as if they were dipping choco- lates. As they reach into the pan for icing and place it on the stone or tin before them add a little simple syrup to it and work it with their hands till thin enough to handle nicely, and dip the caramels in it as they would if they were dipping chocolates. Place them on wax paper and put away till dry. Keep the beater working while girls are dipping to keep life in the batch. 16.; Friedman's Common-Sense Candy Teacher CHINTILLAS. Ten lbs. sugar, }i teaspoon cream tartar, J^ gal. cream. Cook to 240°, set off, flavor vanilla, stir till grain shows up and pour on paper lined board ; when cold mark and cut like opera caramels. Make the above vanilla, strawberry, maple or chocolate. Be sure you don't grain the batch too long in the ket- tle, as the batch will become too coarse. Just start the grain and let the heat in the batch finish it. EGG-SHELL EASTER EGGS. Open any amount of eggs you wish on one end only by making the hole about the size of a small shirt button. After you have finished, then shake out the egg yolks and whites and wash each egg in lime water and set them whole end down to dry. Place them near the furnace or dry room to get warm; then melt in a bon bon pot any amount of pure sugar cream, flavor it lemon. Make a paper 166 Friedman's Common-Sense Candy Teacher funnel and fill it and squeeze enough into each tgg to half fill it. Keep turning the egg in 2f rotary motion till the cream sets; continue this till all the eggs are finished in this way; then open each hole with a lead pencil and heat more cream and color it yellow. Get the color to match the yolk of a hard- boiled tgg as near as you can, and fill paper fun- nel, or cone, again and force each egg full. When done let set several hours. Wash each egg clean, paste a little red seal over hole on each egg, cut several in two for show purposes and they are half sold. A good, bright girl can fill 150 to 175 a day. It pays to make them for Easter and is a big novelty. HOW TO PREPARE FOR ROCK CANDY. Have a pan made of galvanized iron. Size, 2 ft. long, I ft. wide, 14 in. deep and about 14 in. high. Have small holes punched into each end about 2 in. apart, and have the holes just large enough to pass a large needle through; then pass a strong string 167 ^ Friedman's Common-Sense Candy Teacher from one hole to the other till the entire pan is strung^ tie the end tight and see that all rows of strings are tightly drawn; then make a flour paste and paste a piece of manila paper over each end to keep it from leaking and all is ready for use. ROCK CANDY. Sixty lbs. coarse confectioners' sugar, 3 gal. water, yi teaspoon cream tartar. Cook to 40° by the crystal gauge and pour into your rock candy pan and let it set in dry room or in a warm place in the shop where it will not be subject to a jar. Let set 36 hours and light a match and hold it over the top and you can tell if the string is large enough to suit or too large. Drain off the syrup, let set over night and cut out the strings. OPERA PRINTS. Make a batch of opera cream as given in this book; then get a few butter prints, such as are used 168 Friedman's Common-Sense Candy Teacher in restaurants to print individual butters with; get some with a star or scroll cut into them. Now dip the print in cocoa butter and fill the mould with opera cream, cut it off even, press it out, and con- tinue this till you make all you desire. This is a fine piece for topping of boxes with and is not com- mon. WALNUT OPERA PRINTS. Make a batch of opera prints, and when you press out each print press one English walnut half on top of each piece. These are nice. Also make them with a French cherry on each one, and make them vanilla, maple, chocolate and ground nut flavors. PIGNOLIA CUTS. Four lbs. XXXX sugar. Cook dry over slow fire. When nearly melted add little butter and salt and set off and add i>4 lbs. roasted pignolias and >4 169 Friedman's Common-Sense Candy Teacher teaspoon ground cinnamon. Mix good. Pour on slab and roll out thin as possible. Cut diamond shape with caramel marker. When cold break apart. BUTTER CREAM STICKS. Eight lbs. sugar, 3 pts. water, i teaspoon cream tartar. Cook to 300° and add at once J^ lb. butter and cook to 310° or 320°. Pour on slab and pull on hook. Now have helper melt 3^ lbs. fondant over steam and stiffen it up with XXXX sugar, flavor it lemon, flatten out the batch and place the cream in and fold the batch around it, and pull out thickness of lead pencil and cut in 3-in. lengths. TANGERINE CREAMS. Peel I doz. tangerines and separate each slice very carefully. Dip them in gum arabic solution and let dry; then melt bonbon cream over steam 170 Friedman's Common-Sense Candy Teacher bath, color it orange and dip each piece as you would a bonbon. When done peel several tanger- ines and leave them whole and dip them in the fondant; place a green stem in the center and a green leaf on each side of the stem. This looks fine. Place the whole ones on paper doilies and it will sell the small ones. The large ones sell well for parties, etc. BRAZIL BAR NO. i. Pare off the skins from 5 lbs. of Brazil nuts. Now cook 6 lbs. sugar, 4 lbs. glucose, 2 qts. water to 270°, and add J^ oz. salt and J4 lb. butter and cook to 280°; then add the Brazil nuts and stir them in good and set kettle off and pour batch in a sieve. Let drain off and pour on slab between the bars nice and even. When nearly cold cut in IOC bars. 171 Friedman's Common-Sense Candy Teacher CREAM NOUGA. Fifteen lbs. sugar, 12 lbs. glucose, i gal. water, i lb. Nuco butter. Cook to 250° and pour half of the batch in a thin stream over the whites of 40 well-beaten up eggs. Stir it in good. Place the other on the fire again and cook it to 280° and pour it in a line stream over the egg batch and stir good. Now add 8 lbs. of fondant and 7 lbs. of almonds or walnuts and 3 oz. vanilla extract. Stir good and pour in wafer-lined trays or pour on slab. When cold cut and dip in chocolate. MOLASSES WALNUT BUDS. Four lbs. sugar, 4 lbs. glucose, yi gal. moIasseSj I qt. cream, }4 lb. butter. Cook to 250°, set off, and add 2 sheets dissolved gelatine, pour on slab, pull on hook. Then place it on the slab and knead into it 4 lbs. of black walnut meafs, form it in a round piece and pull it out and cut as kisses and 172 Friedman's Common-Sense Candy Teacher wrap each piece in wax paper. Don't wrap as kisses but as torpedoes. Gut the paper, 4x4. WALNUT SPONGE, Six lbs. sugar, 4 lbs. glucose, water to dissolve. Cook to 290" and set off. add i oz. of soda, stir good and pour on slab. Spread out thin as possi- ble, sprinkle the top with chopped-up walnut pieces and fold half of the batch over the other and mark quick both ways with caramel marker and break apart. ICEING FOR DECORATING. Soak 2 oz. of Quaker icing powder in i pt. of warm water for i hour. Put it in a clean bowl and ^xat into it enough XXXX sugar to make it stand up nice and stiff. After you beat it and if it looks watery add a small pinch of powdered alurii 173 Friedman's Common-Sense Candy Teacher to it and it will work all right. This iceing is much better than an egg iceing for Easter egg decorat- ing. RUSSIAN MARMALADE. Soak I lb. of Jap gelatine over night in ^ pail of cold water, then pour all in kettle and cook over slow fire. When the gelatine is all dissolved add 80 lbs. sugar and cook to 224°, set ofif, and add 30 lbs. glucose. Stir it in good and set it one side. Now put y2 lb. soap bark and i gal. water in kettle and bring it to a boil only: Strain it into a clean kettle and beat it to a foam. Put the foam into an- other kettle and beat the foam again. Now take i gal. of the first batch and add some of the foam to it, add citric acid to suit and flavor to suit and pour it in a paper-lined starch board. Pour it about j4 in. thick. Then pour over it a layer of the first batch, then a layer of the foam batch. Continue this till you have used it all up. Make as many colors out of the batch as you like and as many flavors. 174 Friedman's Common-Sense Candy Teacher Put all the filled boards in piles as you would marshmallows. Use a beater for this work, and after you make it you will like it as a wholesale piece, as it is light as a feather. Try about one- fourth of this size batch for the first time. FIG PASTE STRAWS. Warm up 6 lbs. of any flavor fig paste over steam bath and work into it enough XXXX sugar to make it quite stiff. Set one side. Now cook 9 lbs. sugar, 2 qts. water, teaspoon cream tartar to 330°, pour on slab, color and flavor to suit, pull on hook and form it in a flat piece for jacket around the paste, pull out in small size stick and have helper cut them in 4-in. lengths with caramel marker. Make the above assorted colors and flavors. 175 Friedman's Common-Sense Candy Teacher ITALIAN CRpAM BAR. Dissolve lo lbs. scrap in 3 qts. of cream, strain it into a clean kettle and cook to 280", set off, and add 4 lbs. glucose, 7 lbs. fondant and 2 lbs. bitter chocolate, vanilla flavor, and stir till quite thick and pour it into a paper-lined starch board, or in a paper-lined box. Cut in slices as sold. By adding a few almonds to the above you will have a nice eating piece of goods. ITALIAN CREAM BAR NO. 13. Twenty-eight lbs. sugar, 30 lbs. glucose, water to dissolve. Cook to 260" and add 30 lbs. condensed milk, stir it in, and add 7 lbs. caramel paste, and cook .to soft iDali or 236° or 238°, set off, add 18 lbs. of fondant, stir till dissolved, flavor vanilla and pour on paper-lined boards. Make the above choco- late also, and by adding 2 lbs. macaroon cocoanut to it you will find it a good eating p'ece. 176 Friedman's Common-Sense Candy Teacher ITALIAN CREAM NO. 20. Dissolve 40 lbs. scrap and strain it into a clean kettle and add 1 5 lbs. sugar, 1 5 lbs. glucose. Cook to 260°, add 18 lbs. condensed milk, stir and cook to 238°, set off, add 18 lbs. iondant, i lb. caramel paste, bitter chocolate to suit, vanilla flavor, stir till well dissolved and pour on paper-lined 'board. MAPLE WALNUT CREAM BAR. Twenty-five lbs. brown C sugar, 25 lbs. maple sugar, 8 lbs. glucose, water to dissolve. Cook to 244°, pour on damp slab. When quite cool cream it, then reheat it over steam bath and pour on paper- lined slab. Have the bars set 4 in. apart and press English walnut halves close together in rows. Let set several hours and cut in bars showing 3 walnuts on each bar. 177 Friedman's Common-Sense Candy Teacher CREAM FRUIT SQUARES. Five lbs. sugar, i qt. water. Cook to 234°, set off, and add 5 lbs. fondant, stir till dissolved, color pink, flavor strawberry, and pour on paper-lined slab, spread thin. Now cook 10 lbs. sugar, 2 qts. water to 236°, set off, add 10 lbs. fondant, stir till dissolved, add 6 lbs. assorted chopped fruits and vanilla flavor and spread this over the other batch nice and even. Now cook another batch like the first one and color it pink and spread on top again. Let set till cold, cut in small squares and crystallize in a 33J4 crystal. CANDY FRUIT CAKE SLICE. Three lbs. granulated sugar, 2 lbs. brown sugar, I oz. ground cloves, i oz. ground allspice, i oz. ground cinnamon, i oz. ground nutmeg, % pt. N. O. molasses, J^ gal. cream. Cook to 246°. Pour on damp slab, spread over the top i lb. of raisins, i lb. 178 Friedman's Common-Sense Candy Teacher of currants, J4 lb. of chopped-up citron and )4 lb. of almonds. Now add J/, lb. glucose and cream the batch at once. When done knead it up good and place it in a box lined with heavy wax paper ; let set over night, dump it out and melt 2 lbs. of bonbon cream and ice the loaf nice and thin with it. Cut in half to show it up nicely and cut in thin slices as sold. This will not dry out in months and cuts like cheese. BOSTON CREAM BAR. Sixteen lbs. sugar, 7 lbs. glucose, water to dis- solve. Cook to 244°, pour on damp slab, flavor and color to suit and pour on cocoanut or nut meats to suit, cream it at once, and just as soon as it starts to set pick it up and press it even and nice in paper- lined pans. When cold turn out, peel off the paper and cut in small squares. Make the above in va- nilla, vanilla cocoanut, maple, chocolate and maple walnut. 179 Friedman's Common-Sense Candy Teacher RED PASTE COLOR. Place in clean kettle 3 lbs. cream tartar, 2 lbs. powdered cochineal, 2 lbs. i^owdered alum, 2 lbs. salts tartar, add 2 qts. cold water; stir good and it will rise up; when it settles down add i lb. of glucose and cook over slow fire to a thin paste. Pour in a crock when cool ; cover up. This is a nice bright red for all hard goods and costs very little. OXFORD CHIPS. Twenty lbs. sugar, 4 qts. water, teaspoon cream tartar. Cook to 320°, pour one-third on slab, pull white, and place the balance on the fire and add i pt. molasses, J4 lb. butter, little salt and cook to 300°, pour on slab when cold enough to fold up, add y2 oz. soda, work it in good and pull good on hook. "Don't" squeeze the air out, form it in a loaf and form the white batch around it as a jacket, place before heater, pull out flat like chips and cut with butter cup cutter. 180 Friedman's Common-Sense Candy Teacher ALMOND PASTE FOR FRUITS, ETC. Twelve lbs. sugar, 12 lbs. glucose, water to dis- solve. Cook to 256°, set off, add 10 lbs. almond paste and 18 lbs. of fondant, stir till dissolved, keep in a crock, and when you wish to make any fancy cuts for topping off boxes with color the paste to suit. This paste will remain nice and moist for months, if kept in a crock with a damp cloth over it. ALMOND PASTE BAR. Six lbs. sugar, 6 lbs. glucose, i qt. water. Cook to 254°, set off, add 5 lbs. almond paste, 11 lbs. fondant, stir till all is well mixed and pour in pans lined with wafer sheets, wafer sheet the top and turn each pan up side down and place a weight on top, let set 2 hours and cut in 5c bars or in small squares. 181 Friedman's Common-Sense Candy Teacher ORANGE STRAWS, EXTRA FINE. Take any amount of orange peels and cut them in long narrow strips, put them in cold water, add a little salt and bring to a boil. Drain off the water and add fresh water and bring to a boil again. Drain off the water and cook the peels in sugar and water made from lo lbs. sugar to i gal. of water. Cook over slow fire and when the peels become nice and tender, so as they are not tough, then drain off the syrup and spread the peels out on a wire screen to dry; when dry crystallize them in a 35 crystal. These are fine for parties or top- ping off a fine box of candy with. CENTERS FOR BUTTER CUPS OR JACK STRAWS. Melt 3 lbs. of sweet chocolate over steam, add i lb. flour and i lb. of XXXX sugar, and cook over steam to a good thick paste. Stiffen up with XXXX 182 Friedman's Common-Sense Candy Teacher sugar so as you caii form it in a loaf. This is for an 8-lb. jacket. Four and a half lbs. sugar, 3)4 lbs. glucose, i qt. water. Cook to 236°, set off, add ij4 lbs. bitter chocolate and i}i lbs. fondant, pour on damp slab and cream it at once. This is for a 12-lb. jacket. Two lbs. glucose, i lb. sugar, little water. Cook to 236°, set off, add 3J4 lbs. of any kind of ground nut meats, stir up good. This is for an 8-lb. jacket. Melt 4 lbs. fondant over steam, flavor to suit, stiffen up with XXXX sugar. This is for an 8-lb. jacket. Two lbs. sugar, 3 lbs. glucose, 3 lbs. ground figs. Cook to soft ball, set off, and stiffen up with XXXX sugar. This is for a iS-lb. jacket. Two lbs. sugar, 3 lbs. glucose, 2 qts. cream, i lb. bitter chocolate. Cook to a hard ball, pour on slab, fold up in loaf. This is for a 12-lb. jacket. Butter cup or jack straw jackets should always 183 Friedman's Common-Sense Candy Teacher be made from sugar, cream tartar and water, cooked to 330°, and when pulled on the hook see that you don't pull too long, or that you don't put the batch on the hook too hot. Never pull a batch on the hook too long, as it takes away the gloss. Always twist out the air and knead it good before forming it around a center of any kind; also see that the center is not put into the jacket too hot PENNY PEAI^TUT BAR— GOOD. Fifteen lbs. sugar, 9 lbs. glucose, water to dis- solve. Cook to 240^^, then add 22 lbs. Spanish peanuts and cook till nuts are done, set off and add little salt and J4 glass of soda, stir in good, pour on slab, spread out thickness desired, then roll it out even with rolling pin and rub the top over while it's warm with a flat piece of paraffin, or substitute. Cut at once. This peanut bar will not get sticky. 184 Friedman's Common-Sense Candy Teacher PEANUT BRITTLE— GOOD. Fifteen lbs. sugar, lo lbs. glucose, water to dis- solve. Cook to 240° and add 10 lbs. peanuts, gtir and cook till nuts are done, set off, add salt and ^ glass of soda, stir good and pour on slab, spread thin as possible. Cut in three pieces, turn each piece over, and with your hands spread or pull it as thin as possible. FRENCH GLAZED FRUITS. Peel the pineapples, slice them quite thick and drop them in cold water and let soak over night. Now boil them in the same water till tender, drain off the water and chill the pineapple at once in cold water. ' Now cook a crystal to 25" and pour the crystal in crocks and put the slices in the crystal. Let set 24 hours. Now drain off the crystal, add fresh sugar to it and a little glucose and cook to 27°- Poui- it over the fruit again. Let set 24 i8s Friedman's Common-Sense Candy Teacher hours, and repeat the same as last each day till you have cooked a 37° crystal. Then let the slices soak in this crystal till wanted; age will not hurt it. Now whenever you want some pineapple for the store you cook sugar and water to 234°, set ket- tle off, drop in any amount of slices and let soak about 5 minutes to warm up. Then grain the sugar slightly with a spadle, and with a sharp stick or fork pick out the slices through the grainy part of the batch, lay them on a wire screen to set. After you have used up all the fruit in the crocks you can use the syrup as a glucose, as it is full of acid, so you have no waste to any of the batch. You can put up whole pears or peaches as above, only stick the peaches with a fork first and stick the pears after they are peeled. PECAN CREAM DATE GLACES. Grind i lb. pecans and knead them into 3 lbs. of bonbon cream, add vanilla flavor, roll out in small balls, and stuff a ball in each date, shaping it nice 186 Friedman's Common-Sense Candy Teacher so as to show the cream in the opening of the dates. Now cook 4 lbs. sugar, little pinch cream tartar, water to dissolve to 290°, then add J4 ^b. glucose and cook to 300", set off, and dip one date in at a time and pick them out with a fork and lay on greased slab. This is a good eating piece. DELMONICO GLACES. Take 5 lbs. almond paste from receipt given in this book, form it in round balls size of marbles and press pecan and walnut halves on each side of the balls and press them light, then dip them the same as pecan cream date glaces. SCOTCH KISSES NO. i. Five lbs. sugar, J^ lb. glucose, i qt. water. Cook to 300°,* set off, and drop in i marshmallow at a time and pick out with a two-tine fork and lay oh greased slab. 187 Friedman's Common-Sense Candy Teacher SCOTCH KISSES NO. 2. Five lbs. brown sugar, i lb. glucose, }4 lb. butter, teaspoon of salt. Cook to 300°, set off and finish as No. I. TOASTED MARSHMALLOWS. Roast 10 lbs. fine dry cocoanut in an oven, or in a nut roaster, or in an old kettle, till nice and brown, spread out to cool. Now put 3 lbs. of fond- ant in a pan and add water to it while you smooth it with your hand to a nice thin paste, flavor vanilla and place in a handful of marshmallows and work them in it till coated with the syrup and drop them into the cocoanut while helpers work them till cov- ered. You can also dip them in simple syrup instead of fondant, but they are not quite so sweet. 188 Friedman's Common-Sense Candy Teacher FRENCH TOASTED MARSHMALLOWS. Grind 3 lbs. roasted almonds extra fine and pour them in a pan, or dish. Now dissolve i lb. fondant with I pt. of water to a thin paste, then mix up sev- eral marshmallows at a time in the fondant paste until they become sticky and throw them in the ground nuts, stir them up to cover them nicely ; con- tinue till done. You can use plain vanilla fondant or maple fondant, or you can flavor the fondant to suit. This is a very simple piece to make, but when the marshmallows are cut in two and dipped in the above way they make quite a nice piece of goods. NUT SQUARES OR TABLETS. Ten lbs. sugar, 4 lbs. glucose, 2 qts, water. Cook to 290°, add y-i lb. butter, little salt and cook to 300°, set off and add enough ground nut meats to make it quite thick, pour on slab, roll out thin as possible and mark both ways with caramel cutter — 189 Friedman's Common-Sense Candy Teacher or form it in a loaf and run through tablet rollers. These goods are nice as they are, or can be dipped in chocolate. Make them almond, pecan, walnut and cocoanut flavors. MAROON CAR-A-MELL. Drain off the syrup from whatever amount of maroons required. Set them on a wire screen to dry, then dip them in a gum arabic solution, let dry again. Now cook 5 lbs. sugar, i qt. water, }4 tea- spoon cream tartar to 300°, set off and dip one ma- roon in at a time and place them on greased slab; when cold put them in small paper cases. MAROON GLACES. Prepare whatever amount of maroons you wish by getting them dry, and then dip them in a gum arabic solution and let dry again. Now cook 5 lbs. sugar, I qt. water to 234°, set off, flavor .vanilla, 190 Friedman's Common-Sense Candy Teacher stir the batch till slightly grained, and dip each maroon separately, fish them o\A with a fork and set on wax paper, let set ^4 hour, ready for store. Show them up in small paper cases. OPERA CREAM BARS NO. i. Fifteen lbs. sugar, i teaspoonful cream tartar, i. gal. cream. Cook to 240°, pour on damp slab; when cool, cream it and flavor vanilla while cream- ing it. When done, work it nice and smooth and press it in paper-lined pans. Let set a few hours, turn out and cut in bars i inch wide and 4 inches long. Dip in chocolate and sprinkle ground rose, or violet leaves on top before chocolate sets. OPERA WALNUT BARS. Make a batch of Opera Bars No. i, and when you dip them press 3 English walnuts on top before chocolate sets. This is also nice with pecans on top, also. 191 Friedman's Common-Sense Candy Teacher OPERA CHOCOLATES. Fifteen lbs. sugar, 2 lbs. glucose, i gal. cream. Cook to 238°, pour on damp slab; when cool, cream it; then reheat it and add 2 lbs. glucose to it and run in starch, in small impressions. Dip in thin chocolate. NUT BARS, ASSORTED. Six lbs. sugar, 4 lbs. glucose, water to dissolve. Cook to 290° and add all the nuts you can stir in good. Set off and pour in a sieve; let drain off, then pour the batch out and spread between bars. Roll out nice and level, and cut while quite warm in bars to suit. Grease the sieve first. All bar goods should be made as the above for good work. Make them almond bar, pecan bar, Brazil bar, walnut bar, filbert bar and peanut bar, and add a little salt to the batch while cooking. 192 Friedman's Common^Sense Candy Teacher PEANUT CRISP. Three lbs. sugar, 2 lbs. glucose, i qt. water. Cook to 240° and add 2>4 lbs. blanched peanuts. Cook till nuts are done, and drop in pinch of salt. Set off, add tablespoon soda ; stir in good. Pour on slab, run the cream spadle under it and work it in one pile. Keep doing this till you can form it in a loaf. Now cut off about 2 lbs. at a time and roll it out thin as possible with a wooden rolling pin. Turn over the piece and stretch it thin as possible. Continue till done. This is an extra fine piece and is done much quicker than it takes to write it down. Try it. CANDY BEADS. Ten lbs. sugar, 2 qts. water, teaspoon cream tar- tar. Cook to 330", pottr on slab, color and flavor to suit. Knead it good, and when cool enough to handle, form it in a flat piece in front of table fur- 193 Friedman's Common-Sense Candy Teacher nace, about 8- inches wide and 14 inches, long. Make a ridge in the center the length of the batch and grease the ridge good with slab oil and sprinkle starch over the grease. Now, open up a ball of string, lay some the length in the ridge and lay the ball in a box of starch to the left end of the table. Fold up the batch, and pull out small and run through kiss machine. Have helper lay the strands straight as you run them through. When done, cut in 2-foot lengths and tie both ends together. It requires no extra exertion on the part of any candy maker to make this batch; if he is able to pull out stick he can make the beads. By not pulling the batches on the hook you have more of a bead effect, as they are clear. Make them green, violet and pink. MOLASSES CHOCOLATE CRISP. Make a batch of Molasses Chips, but don't mark them. When done, run a rolling pin over them and break them up quite fine. Put dust and all in a 194 Friedman's Common-Sense Candy Teacher large tin pan ; mix thin chocolate enough to it to just cover it. Place over a kettle of luke warm water, and with a teaspoon, spoon them out nice and small, about the size of a hand-rolled chocolate, and drop on wax paper. POPCORN CRISP. Six lbs. sugar, 4 lbs. glucose, 2 qts. water, 4 ozs. paraffin, or substitute, tablespoon salt. Cook to 290° and add i qt. N. O. molasses and J^ lb. butter. Cook to 300", set ofif and add 4 lbs. of popcorn and I oz. soda. Stir in good and pour on slab; roll out nice and even, and cut in 6-inch squares at once. No better made. SODA POPCORN FLAKE. Fourteen lbs. sugar, 10 lbs. glucose, 2 qts. water. Cook to 300'', set ofif, add 2 lbs. popcorn and 4 ozs. soda. Mix good, set on furnace to warm kettle a 19s Friedman's Common-Sense Candy Teacher moment and pour on slab and spread thin as pos- sible. When cold, break in small pieces. This piece, packed in bushel baskets lined with wax paper, is a good wholesale piece for country trade. PEANUT CORN CRISP. Make a batch of Popcorn Crisp and when you start to work in the corn, add 2 lbs. of roasted pea- nuts and finish the same wav. COCOANUT CORN CRISP. Make a batch of Popcorn Crisp and add 2 lbs. of wide chip cocoanut to the batch. When it's nearly done and when off, add only 2 lbs. of popcorn and finish as before. 196 Friedman's Common-Sense Candy Teacher MENTHOL DROPS. Ten lbs. sugar, teaspoon cream tartar, 2 qts. water. Cook to 310°, pour on slab; when cool enough to fold up, add }4 teaspoon of menthol crystals and knead the batch good. When good and firm, run through an oblong or set of cough drop rollers. CARAMEL CREAM ROLL. Make a batch of caramels and flavor one-half of the batch vanilla and the balance chocolate. Spread out on slab about 34 inch in thickness. When cold, knead up several pounds of stiff bon bon cream and form it in a loaf and form the caramel batch around it, and pull out round the size of stick candy. Cut in small pieces, and set in pans cream side up. Use a very sharp knife to cut them with, so as not to close down the end. 197 Friedman's Common-Sense Candy Teacher SUGAR MINTS. Six lbs. sugar, i qt. water. Cook to 234 or 235°. Set off. Now, pour about i lb. out into a dipper, add a little XXXX sugar and flavor peppermint. Stir till cloudy, pour in funnel and drop on sheets of tin, or on wax paper. Continue this until all the syrup is used up. Make them white and pink. Flavor the pink ones wintergreen. If you can use a 3 or 4 nose copper pan, it is much better to drop them in that way and cut them off with a wire as you drop them. COCOANUT CREAM BISCUITS. Melt several pounds of bon bon cream and dip Macaroon cocoanut biscuits in the same manner you would a bon bon. When cold, cut each one in two. Make them in white, pink and chocolate colors. This is a good piece for pan goods on counter and are made quick. 198 Friedmun's Common-Sense Candy Teacher MOLASSES CREAM CUTS. Four lbs. sugar, 2 lbs. glucose, i qt. water. Cook to 238°, pour on damp slab and add to it 2 lbs. fine Macaroon cocoanut and cream it at once. Cover it up to keep warm. Now, cook 10 lbs. sugar, i pt. N. O. molasses to 280° and add y^ lb. butter and cook to 286° ; pour on slab. When cool, pull on hook. While pulling have helper pour 3^ glass of cream on the batch, a little at a time, while you work it in ; then place the batch on table, form it in a flat piece and place the cream center on it and fold the jacket around it and pull out size of stick candy. Let set till grained and break up in pieces 3 to 4 inches in length. NUT PATTIES. When you reheat bon bon or pattie cream, add a little ground nut meats to it and run on wax paper. Don't add too many nuts, as your cream will become 199 Friedman's Common-Sense Candy Teacher too thick and will not drop good. Make them pecan, English walnut, filbert, or almond. Nut patties sell well for parties and should be kept by all good con- fectioners. OLD-FASHIONED PEPPERMINT CUTS. Ten lbs. sugar, i teaspoonful of cream tartar, a qts. water. Cook to 330°, pour on slab. Color J4 lb. of it good and red and keep warm. Now, pull the batch nice and white. Don't twist the air out. Form in round loaf and place 8 thin red stripes on batch; pull out size of stick and cut with butter cup cutter. Flavor on hook. By leaving the air in the batch the cuts will be much lighter in weight and eat more like a cracker. Nice and brittle. LEMON DROPS, OR SQUARES. Ten lbs. sugar, teaspoonful of cream tatar, 2 qts. water. Cook to 300°, pour on slab when cold enough to fold up; add teaspoonful of tartaric acid 200 Friedman's Common-Sense Candy Teacher and a few drops of oil of lemon and knead it up good till quite cold, and run through rollers. If you have no rollers, after the batch is kneaded good, roll out quite thin and cut both ways with caramel cutter, and when cold break apart. LIME DROPS. Make lime drops, clove drops, cinnamon drops, and anice drops the same as lemon drops, only color and flavor to suit. FIG CHEWS. Four lbs. sugar, 4 lbs. glucose, 3 ozs. cocoa but- ter, y2 lb. butter, 6 lbs. ground figs, water to dis- solve. Cook to soft ball and add i pt. cream and cook to hard ball, or like a caramel; pour on slab and spread like a caramel. When cold, cut in small squares and sift them in XXXX sugar. Pick them out and stack in pans. 201 Friedman's Common-Sense Candy Teacher SUGAR SAND. Place 5 lbs. of sugar in a pan, add a little red color and rub the sugar with both hands till sugar becomes red enough to suit you; then add 6 drops of ammonia, rub it in good and spread out to dry. Make sugar sand pink, red, delicate green, yellow and orange colors. RIBBON BALLS. Ten lbs. sugar, 2 qts. water, teaspoonful cream tartar. Cook to 330°, pour off and color and flavor to suit. Pull on hook,^ twist out the air ; form it in a flat piece on spinning table and pull, out in flat, thin ribbons }i inch wide. Have helper form in ball, size of a baseball, and then have him hand it to a girl and have her hold it before an electric fan to cool quick; continue till done. Make them all col- ;ors and flavors. These should weigh 2}^ ozs. each and sell 6 for 2Sc. 202 .Friedman's Common-Sense Candy Teacher POPCORN BRITTLE. Grind 2 lbs. of popcorn nice and fine and set it one side. Now, cook 4 lbs. brown sugar, 3 lbs. glucose, water to dissolve, to 290° ; then add yz lb. butter, tablespoon salt and i pt. dark molasses, and cook to 300°. Set off. Add the corn, stir it in good and pour on slab and roll out thin as possible. When cold, break up like brittle. RICE BRITTLE. . . Make a batch as for Popcorn Brittle, and when done add i lb. of warm pyffed rice and finish as Corn Brittle. PARISIAN CHIPS. Fifteen lbs, sugar, 3 qts. water, 2 level teaspoons cream tartar. Cook to 300° and pour two-thirds on slab. Have helper pull it on hook while you 203 Friedman's Common-Sense Candy Teacher cook the balance to 330° ; then pull the small batch also. Twist out the air and form it in a jacket around the large batch; pull out like chips, only quite thick, and cut with butter cup cutter, or mark with caramel cutter and break apart when cold. Make in all colors and flavors, and don't twist the air out of the center ; leave it light and pufify. These goods are up to date and sell well. WHAT IS IT? Seven lbs. sugar, 2 lbs. glucose, 2 qts. water. Cook to 240° and add i pt. N. O. molasses and stir, and cook to hard ball or 246°. Set off. Add 2 lbs. fondant, and black walnuts to suit; i oz. of soda, and stir till fondant is well dissolved and the batch gets quite thick. Now, pour out in one pile on a sheet of paper on warm slab. Don't touch it till cold, then break in small pieces and place in pans. This is a good eating piece of goods, and sells well and does not dry out. 204 Friedman's Common-Sense Candy Teacher BUTTER SCOTCH WAFERS NO. i. Four lbs. sugar, 2 lbs. glucose, i qt. water. Cook to 290°, add J4 lb. butter, little salt and cook to 300°. Pour in funnel and drop on slab, size of a 250 piece. BUTTER SCOTCH WAFERS NO. 2. Four lbs. brown sugar, 2 lbs. glucose, i qt. water, % lb. butter. Cook to 300°, set off, add little oil of lemon, pour in funnel and drop on slab, size ol a quarter. BUTTER SCOTCH SQUARES. Eight lbs. sugar, 3 lbs. glucose, 2 qts. water. Cook to 300°, add little salt and >4 lb. butter; stir quick and soon as the butter dissolves. Set off quick. Add vanilla extract, pour out and spread it thin as possible and mark both ways with caramel cutter. Break apart. 205 Friedman's Common-Sense Candy Teacher BUTTER SCOTCH BARS. Seven lbs. dark brown sugar, 5 lbs. glucose, water to dissolve, 3 ozs. paraffin substitute. Cook to 250°, then add i qt. cream and stir and cook to a very hard ball or to the first snap. Set ofif, and flavor with a little oil of lemon. Pour on slab between the bars wl quite cold, cut in 5c bars and wrap in heavy wax paper. CREAM CHEWS. Four lbs. sugar, 4 lbs. glucose, water to dissolve, 2 ozs. paraffin, or substitute. Cook to 250° and add I pt. cream and cook to 250". Pour on slab. When cold, pull on hook; flavor vanilla. Don't twist the air out; form in loaf, on table. Pull out size of butter cups, and cut with butter cup cutter, and sift in XXXX sugar. Sift ofif the sugar ready for the store. 206 Friedman's Common-Sense Candy Teacher CREAM NUT CHEWS. Make a batch of Cream Chews, and after you have pulled it good, lay it on the slab and, knead into it I ^ lbs. of chopped nuts, and finish as Creanj Chews. Use pecans, walnuts or almonds. WOODLAND GOODIES, ASSORTED. Six lbs. sugar, 4 lbs. glucose, 2 qts. water. Cook to 290° and add all the nuts you can possibly stir in, and after you have them stirred in good, set off and pour in a coarse sieve ; let drain and pour in one pile and pick apart, making 2 and 3 nuts in each lump. When done, sift them to take all sharp corners off, and they are ready. Add little salt to them when stirring in the nuts. Make pecan, walnut, almond, filbert, Brazil and assorted nut goodies. These goods speak for themselves 207 Friedman's Common-Sense Candy Teacher NUT GLACES. Six lbs. sugar, i qt. water, teaspoon cream tartar. Cook to 300" and add quickly ^ lb. glucose in a thin stream. Cook to 3(X)" again and set off and drop in one nut at a time and fish it out with a two-tine fork and drop on greased slab. The kind of glaces to make: Pecan, English walnut, Brazil, almond, pineapple, cherry, almond paste balls, and macaroons. YORKSHIRE PUDDING. Three lbs. sugar, 3 lbs. glucose, 2 lbs. gpround mincemeat, i oz. ground cinnamon, J^ oz. ground clove, yi oz. ground allspice, }4 oz. ground nutmeg. Cook to 246°, set off and add 2j4 lbs. assorted nut meats, 2 ozs. of brandy, and all the macaroon cocoanut you can stir in. Pour in tin marshmallow boxes and press tight; when cold take out of box and trim it nice and even on all sides, and wet the 208 Friedman's Common-Sense Candy Teacher entire cake with gum arabic solution. Roll it in ground nut meats of any kind. Cut in thin slices as you sell it. MOLASSES MINT CHEWS. Five lbs. sugar, 3 lbs. glucose, 4 ozs. paraffin, or substitute, water to dissolve. Cook to 250" and add I qt. molasses, >4 lb. butter and cook to 250°. Pour on slab, pinch off J4 lb. and keep warm. Pull the batch and flavor peppermint, while on hook. Lay batch on table, form round and place 8 thin stripes on batch and pull out and cut with butter cup cutter. Make stripe thin, as any stripe that is not pulled on hook you will find tough eating. 209 Friedman's Common-Sense Candy Teacher ABOUT SALTING NUTS. If you wish to salt nuts of any kind for a party where the nuts are to be eaten soon after they are finished, I would advise roasting them in good but- ter. Should you roast them in butter for general store trade, you will find that they become rancid in a short time. Konut is the best product I have ever seen for roasting of almonds, peanuts, etc. 2*0 Friedman's Common-Sense Candy Teacher SALTED PECANS NO. 2. Place Konut in kettle and when hot add pecans; stir gently and roast them just ,to the brittle point and pour in sieve to drain off and spread on cold slab to cool quick. Salt them with great care, as pecans are so full of creases that they hold more salt than all other kinds of nuts. SALTED ALMONDS. First, blanch the almonds and roast them in Konut, just as you do pecans ; when done, salt them and spread out to cool. Never roast them more than a light brown, as they contain heat so long after they are spread out and become much darker. PLANTATION DROPS. Make a batch of Molasses Mint Chews, and after you cut them, sift them with XXXX sugar and place it) pan. 211 Friedman's Common-Sense Candy Teacher SALTED PECANS NO. i. Place 5 lbs. pecans in clean kettle. Now dampen your hands in gurti arabic solution and work them among the pecans till they become slightly sticky. Then sprinkle a little salt on while you stir them up. When salted to your taste, spread out to dry. SALTED PEANUTS NO. i. Get whatever amount of Konut you wish good and hot, then pour in all the peanuts it will stand and still till the nuts start to get brown and snap; drain ofif quick. Sprinkle on the salt, and spread out to cool. SALTED PEANUTS NO. 2. Roast the nuts in a dry roaster or in an oven, then put them in a clean kettle and pour enough gum arabic solution over them to make them sticky. 212 Friedman's Common-Sense Candy Teacher Pour on the salt, mix up good, and spread out to dry and cool. OPERA DATES. Remove the seeds from the dates and stuff each date with opera cream; let set 2 hours and crystal- lize them with a 33J4° crystal. Pour on quite hot, let set 5 hours, and drain off. FRENCH CREAM PRUNES. Prepare French prunes as you do dates, stuff them with opera cream and ci-ystallize them as you would dates. CRYSTALLIZED GINGER. Fill a sieve full of ginger and let the drain, or drip, back into the barrel. Let set over night; then cut the ginger lengthwise in small strips and spread 213 Friedman's Common-Sense Candy Teacher out on wire screens. Work a little granulated sugfar through it and set in warm place to dry. When quite dry, cook a crystal to 35° and pour it on hot; let set over night and drain off. When you put the ginger in crystal pans, fill each pan full. The syrup or crystal from these goods makes a nice fondant for chocolates, and can also be used at your soda fountain. BLACK WALNUT BRITTLE. Chop 2 lbs. black walnuts up fine and set one side. Now, cook 3 lbs. sugar, 2 lbs. glucose, i qt. water to 290° ; add little salt, pour in the nuts, stir quickly. Set off and pour on slab, and spread thin as pos- sible. Turn batch over and spread it out just as thin as you can. When cold, break up for pans. Make Pecan, English Walnut, Filbert and Al- mond Brittle the same as above. 214 Friedman's Common-Sense Candy Teacher SALTED PUFFED RICE. Warm up any amount of pufifed rice and put it in a clean, dry kettle. Now, melt some good butter, or Konut; pour it over the rice and stir up good, and add salt to taste. MOLASSES CHIPS FOR COATING. Ten lbs. sugar, 5 lbs. glucose, 3 qts. water. Cook to 300°, add I pt. molasses and a little salt. Cook to 300° again; pour on slab when cool. Pull on hook. Form in flat piece on table, pull out like all chips and have helper mark them. Don't twist out the air, and you will have a better eating and a much lighter chip. 215 Friedman's Common-Sense Candy Teacher FLAXSEED TABLETS. Ten lbs. sugar, 2 qts. water, i teaspoonful of cream tatar. Cook to 310°, pour on slab and add J4 lb. of flaxseed. Knead the batch good and when quite cold run them through flat tablet rollers. HOARHOUND FLAXSEED TABLETS. Make a batch of hoarhound from formula in this book and when on slab add the flaxseed and finish as above. RAISIN CREAM CLUSTERS. Get the best raisins you can buy on the stem and cut them so as to have from 5 to 6 raisins on each stem. Now, split each raisin and stuff them with little balls of cream of different colors; press the raisin together nicely. When done, crystallize them in a 33>2° crystal. These are fine for topping off a good box of candy. 216 Friedman's Common-Sense Candy Teacher ALMOND PASTE PICKLES. Take any amount of almond paste as given in this book under the heading of Almond Paste for Fruits, Flowers, etc., and color it a delicate green; then pinch ofif small pieces, size of a marble, and roll it up and down on an orange grater to make the impressions. Lay them in pans to dry and then crystallize them in a 33)^° crystal. NEWPORTS. Ten lbs. sugar, 2 qts. water, level teaspoon cream tartar. Cook to 270°, pour on slab, pull on hook and flavor peppermint. Pull out like stick and cut in small pieces with a shears. When grained, crystallize them. Make them lemon, wintergreen and strawberry flavors, also. 217 Friedman's Common-Sense Candy Teacher CLOVE DROPS. Ten lbs. sugar, teaspoonful cream tatar, 2 qts. water. Cook to 320°, pour on slab, color delicate green, flavor clove and knead the batch good. When nearly cold, run it through the drop or tablet rollers. SPUN SUGAR NESTS. Have about 12 or 15 pieces of common size wire and twist a handle on one end and bend all of the loose ones down and separate them about 2 inches apart. Now, cook 5 lbs. of sugar, yi teaspoon cream tartar, i qt. water to 290° ; then add ^ lb. glucose and cook to 300°. Set kettle near the slab. Now, set an empty chocolate case on the slab, lay a short iron b^r on it. Now, you dip the wires into the batch and then swing it up and down over the iron bar. Continue this until you have got quite a lot of spun sugar in sight and take it off and form it around any size can you wish for nests. Make them in all colors. Color the batch just as you take it off. 218 Friedman's Common-Sense Candy Teacher COCOANUT BON BONS. Five lbs. sugar, 5 lbs. glucose, water to dissolve. Cook to 240°, then add 10 lbs. of fresh grated cocoanut. Stir and cook to soft ball, and pour the batch on the slab. Have girls roll out into small balls, size of marbles, and dip in bon bon cream. Dip them white, pink and chocolate colors. PECAN DATES. Open any amount of dates; take out the seeds and lay a pecan half in each one and press it to- gether. Pack in round i -pound boxes. PECAN CHOCOLATE DATES. , Prepare them as above and dip them in chocolate, 219 Friedman's Common-Sense Candy Teacher MAPLE SUGAR CAKES NO. i. Ten lbs. maple sugar, 2 qts. water. Cook to soft ball, or 238°; set off; add 2 lbs. maple fondant. Stir till well dissolved and pour in funnel and run in small tins. Let set one hour and take out. MAPLE SUGAR CAKES NO. 2. Eight lbs. light brown sugar, 2 lbs. maple sugar, 2 qts. water. Cook to 238°, set off, stir till grain starts to show and finish as No. i. CRYSTAL NO. i. Put any amount of sugar you like in kettle and add enough water to dissolve it. Cover kettle to wash sides down while boiling and test with crystal gauge — 33^° for fine crystal and 35" for heavy crystal. Let set in same kettle till quite cool before 220 Friedman's Common-Sense Candy Teacher using it, and see that the kettle is not disturbed while cooling. CRYSTAL NO. 2. Forty lbs. Mould A sugar, 2 gal. water. Cook to 228° by the thermometer and then add water slowly to it till the 220° is reached; then set it off, and you have a 33J4° crystal. BURNT SUGAR FOR COLORING. Put any amount of sugar in an old kettle and set it over the fire and stir until it melts and turns black; then set off, and add a little water to it to thin it down. Let cool and put in large bottle, ready for use. SUGARED POPCORN. Put the popcorn in a clean kettle. Now, cook any amount of sugar and water to a soft ball, about 221 Friedman's Common-Sense Candy Teacher 236", and set the batch near the corn. Pour the syrup over it and stir, and while you are stirring have helper throw granulated sugar over the corn. If you want pink corn, color the syrup pink. MAPLE NOUGAT BAR. Ten lbs. maple sugar, 2 qts. cream. Cook to 260°, set off, and add 2 lbs. bitter chocolate, 4 lbs. glucose, 7 lbs. fondant. Stir till dissolved, then add ^ lb. of dry frappe powder. Beat the batch good until quite thick, and pour in wafer-lined tray; wafer sheet the top. Lay board on top and press it down with a weight. Let set over night and cut in 5c bars. YORK BUTTER SCOTCH. Ten lbs. sugar, 6 lbs. glucose, 4 ozs. paraffin, or substitute, 2 qts. cream. Cook to 240° and add jA lb. butter and lyi lbs. bitter chocolate. Stir good and cook to hard ball, or 250° ; pour on slab, spread quite thin, and cut in i ^4 inch squares and wrap. 222 Friedman's Common-SenSe Candy Teacher CREAM MELLOW STICK. Fifteen lbs. sugar, 4 lbs. glucose, 2 qts. water, i qt. cream. Cook to 270°, pour on slab; when cold, pull on hook and flavor, vanilla. Lay batch on table and pull out in flat sticks j4 inch wide and quite thick. Put away till grained and keep in jars. Cut them the average 4-inch lengths. BLANCHED SALTED PEANUTS. Blanch 10 lbs. of large jumbo peanuts, the same way you would blanch almonds. This will swell them up and make them look large. Be careful not to split them while blanching, and salt them as you would the Spanish peanuts. These peanuts are extra fine and sell at from 40 to 60 cents per lb., and it pays to make them. 223 Friedman's Common-Sense Candy Teacher CREAM POTATOES. Make a batch of Opera Cream and form it in balls about the size of an egg and press it with your fingers to make it look uneven, like a potato, and roll them in ground cinnamon. Then stick a few pignolia nuts into each one to represent the eyes. This is quite a novel piece and sells well. BREADED VEAL CHOPS. Get a mutton chop from the butcher and fry it; then trim it up to look good. Now, shellac or var- nish it. Tack it on a stick and make the impres- sions in starch. Now, melt cream fondant and fill the impressions; when set, dip each chop in gum arabic shellac and roll them in fine roasted cocoanut. These look odd and people buy them for the novelty of it. 224 Friedman's Common-Sense Candy Teacher WALNUT CREAM LOAF. Three and one-half lbs. sugar, i lb. glucose, yi pt. molasses, i qt. water, teaspoon salt. Cook to 242°, set off, add 2 lbs. fondant, dissolve it and add tablespoon of soda and 2j4 lbs. black walnut meats. Stir good and pour on cream slab and cream it at once, and just as it begins to cream good drop the scraper and with both hands pick up the batch and move it to a clean slab and roll it out nice and shape it like a loaf of rye bread and let set. When cold, cut in slices as sold. PECAN LOAF. The same as above, only use pecans instead of walnuts. This is a fine piece. Try it. 225 Friedman's Common-Sense Candy Teacher JAPANESE CAKE. Two lbs. sugar, 2 lbs. glucose, 2 lbs. mincemeat, I qt. water, J^ lb. seedless raisins. Cook to 238°. set off, and add i lb. Brazil nuts, 2 ozs. brandy, i lb. almonds, i lb. chopped citron, Yz lb. cherries, and all the fine cocoanut you can stir in. Pour it on the slab and weigh off the batch in i -pound pieces; then roll out each piece nice, about the size of a large dill pickle. When done, dip each piece in a gum arable solution and roll them in chopped or ground nut meats of any kind. Cut in thin slices. This is a very novel piece and sells well. WALNUT SPONGE SLICE. Six lbs. sugar, 5 lbs. glucose, i qt. water, i qt. cream. Cook to 252", set off, and add 2 sheets of dissolved gelatine. Stir it in and pour on slab. When cold, pull on hook; flavor vanilla. Place it on slab and knead 3 lbs. English walnuts into it, 226 Friedman's Common-Sense Candy Teacher and form it in a square piece, about 2>2 by 2^ inches, and lay it between the bars to hold its shape till cold. Then cut in thin slices. Make it with different kinds of nuts, also different flavors and colors. CABINET CREAM SLICE. Make a batch of Opera Cream, color one-third of it pink and form it as a jacket around the other two thirds. Pull out about lo inches long and 2 inches in diameter, and lay each roll in a starch board filled with starch, so as the bottom will not get flat. When set good and firm, brush off the starch and cut in slices as sold. MACAROON BON BONS— GOOD EATING. Buy from your baker a few pounds of nice fresh macaroons. Cut them in two and dip each half in No. I Bon Bon Cream. This is an extra fine com- bination. Flavor the cream with vanilla. 227 Friedman's Common-Sense Candy Teacher VALENTINE HEARTS. Cut out several strips of tin, lo inches long and I inch wide and form them in the shape of a heart and solder the ends. Now, cook a small batch of sugar and cream tartar, as for stick candy, and after you have colored and flavored it to suit, pull on hook and form it in shape as for chips. Pull out about ^ inch wide and cut each piece lo inches long and have helper form each piece around the tin hearts. When done, set the hearts on a greased slab and cook a few pounds of sugar and glucose to 300° ; set ofif and color same as the hearts. Pour batch in a funnel and drop just enough into each heart to fill the bottom. When done, take a knife and slip under each heart to loosen it, and they are ready. Make these hearts all colors and stripe some of the batches. These are nice to fill with candy or to serve ice cream or ices in. If you are capable of decorating you can run a border of icing over the edges of the hearts, which makes them more beau- tiful. 228 Friedman's Common-Sense Candy Teacher CANDY STARS. Get a tinsmith to make several stars on the same principle that the hearts are made, and form the candy around the star as you do the hearts, and finish as the hearts are finished. FOURTH OF JULY BASKETS. Make a batch as for stick candy and divide the batch in three equal parts. Pull one white, one red, and one blue. Now, put them together, side by side, and roll it in shape, so as when pulling it out that the three colors come out at the same time. Pull it out small and round, about the size of a slate pencil, and have your helper wind the stick around tin can, or small bottle, to the height of one-third of the can or bottle, when he must raise the can or bottle out gently and set the candy parts to one side until finished. The height of these should be about 2j^ inches, and the can or bottle about 2}A or 3 inches 229 Friedman's Common-Sense Candy Teacher in diameter, and should be greased often while work- ing. When all are done, set them on the slab and run the bottoms in the same way as the bottoms are run in the Valentine Hearts. Then save part of the batch and make handles for each basket, and heat the ends of each handle and stick it on the basket. Tie a small bow of red, white and blue ribbon on each handle and they are ready for sale. Make them in green for St. Patrick's Day and in all colors for Christmas trade. CHOCOLATE CREAM EASTER EGGS. Get plaster paris moulds, the shape of half an egg, make impressions in starch. Now, melt whatever amount of cream fondant you think it will require to fill the moulds; fill half of the boards and while you are filling the other half have your helper lay a 4-inch piece of string on each one, leaving about I inch of the string on the egg, so as it will stick to the cream. When they are ready to take out of the starch, sift them gently and stick two halves to- 230 Friedman's Common-Sense Candy Teacher gether with a little melted fondant; when all are done, get a 4-inch board and saw the board J4 inch deep and 2 inches apart the entire length of the board. Now, dip each egg in a thin chocolate and force the string in each groove in the board to hold it. Let hang till the chocolate sets. Continue till done. If you wish you can place the string between each egg as you stick them together. After they are dipped, cut the string off close to the egg, so as it can't be seen. 231 Friedman's Common-Sense Candy Teacher TIFFANY GLASS CANDY DISHES. As I am the originator of this class of work and have been paid from $50 to $100 a week to teach some of the best confectioners in this country to make them, I will endeavor to make it so plain to you that you ought to be able to make them very pretty, and if you do, you will be pleased that you have bought this book, as they are the best novelty ever made of sugar. After you have made the small ones, then get after the larger ones, such as center fruit bowls, punch bowls, bon bon dishes, plates for fruits, jardinieres, cream pattie dishes, salted almond cups, flower vases, etc. The small dishes that are for serving ice cream, ices, salads, etc., should weigh 8 to the pound, and a good workman and his helper should be able to make 1,200 a day. They keep for years, do not become sticky, and the older they get the better they look. Flavor every batch you make so they can be eaten when broken. 232 FHedman's Common-Sense Candy Teacher HOW TO MAKE TIFFANY GLASS CANDY DISHES. Place I doz. flat-bottom 12-oz. tumblers, or i doz. flat-bottom lemonade glasses, on the spinning table ready for use. Now, get a piece of 12-oz. canvas and tack it tight and smooth in front of your table furnace. Now, get a small 25c wooden rolling pin and tack a piece of 12-oz. canvas around it nice and smooth. You are now ready for business. Place 7 lbs. sugar, 3 lbs. glucose, 13^ (Jts. water in kettle and cook to 300". Pour on slab; flavor pep- permint ; fold up and divide the batch in four equal parts. Color one pink, one orange, one green, and pull one white. Knead each piece up good, and when quite cold, put the four together and knead thetn up like dough — not too much, just so as all the colors still show up. Form it in a loaf and place it on spinning table before the furnace to keep warm, and cut off a piece about the size of a crabapple. Flatten it out with the right hand and then roll it out thin as possible with the rolling pin, and pass it to your helper. Have him place it on the bottom of 233 Friedman's Common-Sense Candy Teacher the tumbler and form it around nice and make crimps or scallops all around the dish while you roll them out. Keep him making the dishes, using the glasses till all have a dish on them. Take them off as soon as they get cold, which will take one minute only, as they are quite thin. When all are done, shellac each dish with the best pure white shellac, which gives them a gloss. The canvas on the roll- ing pin forces an impression in the candy, making them look as if they were made in moulds. Make them all colors and flavors. BLACK CROOK BAR. Six lbs. brown sugar, 4 lbs. glucose, 4 lbs. dark molasses, 15 lbs. long shredded fresh cocoanut. Cook to medium ball, spread on slab between the bars, cut in 5c bars when cold, or cut in very small squares and dip in chocolate. 234 Friedman's Common-Sense Candy Teacher CREAM FILBERTS. Roast 3 lbs. of filberts and blow the husks off. Put them in a clean, dry kettle. Now, cook in another kettle i6 lbs. of sugar and 3 qts. of water to 242° ; set kettle off, add i oz. vanilla extract. While your helper pours a little of the syrup over the filberts you stir them up with a spaddle till you get the coat or cream started; then, while your helper pours, you revolve the kettle as recipe calls for in making Cream Almonds, until all the syrup is on the filberts. Make them white, pink, chocolate or maple, and crystallize them in a 33J^° crystal. OPERA CARAMELS NO. i. Twelve lbs. sugar, i gal. cream, i teaspoon cream tartar. Cook to 242°, pour on damp slab when cold, flavor and color to suit and cream it. Knead it up good and place it in two caramel pans lined with paper; smooth out nicely with rolling pin. 235 Friedman's Common-Sense Candy Teacher When set, turn out, peel off the paper, and mark with caramel cutter both ways. FIGS IN SYRUP. Take 20 lbs. of dry or soft figs, place ' them in kettle and add 8 lbs. sugar and 3 qts. water: Set on furnace and bring to a boil only ; let them set in the syrup over night, then drain off the syrup and pour the figs in a sieve to drain. Pack in layers in round basket. These figs remain soft and sell at 40c per pound. STUFFED DATES. Open any amount of dates, take, out the seeds, stuff them with fondant of different flavors; also stuff them with walnuts, pecans, almonds, almond paste, cocoanut cream, etc. Roll them in granulated sugar, or you can crystallize them in a 35° crystal. 236 Friedman's Common-Sense Candy Teacher MEXICAN PENOCHIS. Three lbs. of Mexican sugar, 3 lbs. of brown sugar, 2 lbs. glucose, 3 pts. water, i oz. salt. Cook to 238°, set ofif, add 8 lbs. maple fondant, dissolve it good and add 4^2 lbs. of pecan pieces. Stir good and spread out thin on paper-lined board and break when cold, or spoon them out in 5c cakes on wax paper. NAPKIN RINGS. Six lbs. sugar, J4 teaspodn cream tartar, i qt. water. ' Cook to 330°, pour oft slab, color and flavor to suit. Pull on hook; twist out the air, form in square piece on table and pull out in thin flat chips ij4 inches wide, and cut ofif pieces long enough to form around a glass. Lift glass up and make these with stripes of different colors. Place a napkin through each ring. These sell well for parties, etc. Use small glasses. 237 Friedman's Common-Sense Candy Teacher HONEYCOMB FIVE-CENT BARS. Make a batch of Honeycomb as recipe for Honeycomb Lady Fingers, and after you have folded it times enough to count 56 holes, pull it out in long strips i inch wide and about i inch thick. When cold, mark it with a sharp knife in 6-inch lengths and break apart. Make all colors and flavors. ROSE JELLY GUM DROPS. Eighteen lbs. sugar, 3 qts. water; stir till dis- solved only. Cook to 240°, set off, and add 3 sheets of dissolved gelatine. Color pink and flavor rose, and run in warm starch, any shape desired. BRANDY DROPS. Make a batch the same as the above, only omit the gelatine and add 3 ozs. of brandy after the batch 238 Friedman's Common-Sense Candy Teacher is off and run in warm starch any shape desired. If you wish a very thin shell on these drops, cook to 232 or 234° only. SALTED WALNUTS. Place 5 lbs. English walnuts in a dry roaster and roast them just so as they are the least bit brittle, and pour them in a pan and add a little butter, or Konut, to them. Salt them with great care — not too much. You will find this to be the best way to salt them, as they are an oily nut, and when roasted in Konut or butter they become too oily and rich. PRESSED FIGS. Take any amount of figs and put them in a sieve and place them over a kettle of boiling water till they become soft; then get a round basket without handles to it and lay the figs in one resting partly over the other one. When basket is full, turn the 239 Friedman's Common-Sense Candy Teacher basket upside down on the slab and place a heavy weight on top for lo minutes. This will smooth the top nicely. These figs can then be sold for 25c a pound instead of loc, and are extra fine eating. GINGER POD GLACfiS. Set several dozen ginger pods in a sieve in a warm place for several days, until they become dry. Then cook 6 lbs. sugar, i qt. water and ^ teaspoon cream tartar to 300° ; set off, and drop in one pod at a time and fish it out with a fork and lay them on a greased slab. When cold, keep in jars. This is a fine piece of goods and is quite English for parties, etc. CREAM COATED EASTER EGGS. Make them the same as Chocolate Cream Easter Eggs, only dip them in thin bon bon cream and hang them up to drip, as the chocolate cream eggs. 240 Friedman's Commofi'Sense Candy Teacher Dip them in white, pink, maple and chocolate col- ored cream. DUTCH LUNCH BOX. Get I doz. of i-lb. boxes and line them with wax paper and set them in a clean pan or tray in the shop. Now, cook i^^ lbs. sugar, 2 lbs. glucose, i pt. water and i glass of molasses to 235°; set ofif, and add all the long strip cocoanut it will stand. Pour in a sieve to drain ; then put a small bunch in the corner of each box. This will represent the sour kraut. Now, get bon bon cream and work some nut meats into it and form small pieces, size of potatoes. Roll them in cocoa, or cinnamon, and stick a few pignola nuts into it to resemble the eyes, and put one in each box. Now, take i-oz. pieces of Opera Cream, flatten them out like a veal cutlet, dip them in gum arable solution and roll them in roasted cocoanut. This will look like a breaded veal cutlet. Lay one in each box. Now, make enough hard, boiled eggs jn the natural shell as given in recipe in this book and place an egg in each box. 241 Friedman's Common-Sense Candy Teacher Now, get Opera Cream and pinch off j4-oz. pieces colored chocolate, and shape it with your hands like a frankfurt, and shellac them to represent the skin, and place one in each box. Now, make a few pickles from Almond Paste, as recipe given in this book, and place one in each box. Now, take i lb. bon bon cream and knead all the ground pecans you can into it. Form in shape of loaf of bread and cut in thin slices and place a slice in each box. Now, look at the boxes and see if they don't look tempt- ing and make you wish it was 12 o'clock. ICELAND MOSS WAFERS. Five lbs. sugar, i lb. glucose, i qt. water. Cook to 300°, set off, and flavor oil of anise. Color delicate pink. Pour in funnel and drop size of but- ter-scotch wafers. CINNAMON WAFERS. The same as Iceland Moss, only flavor cinna,mon and color pink. 242 Friedman's Common-Sense Candy Teacher OPERA CREAM CAKES. Get 2 doz. small tins such as bakers use for muf- fins and dust them lightly with XXXX sugar. Now, cook 6 lbs. of sugar/ yi teaspoon cream tartar, i J4 qts. cream, to 240°. Pour on damp slab; when cool, sprinkle over the top i lb. ground English walnuts and cream it at once. Let set one hour, then knead it nice and smooth, and fill each tin nice and even; let set one hour, turn out, and dip them in bitter sweet chocolate. Make a nice display of them and cut a few open to show the center. These sell at ISC each. GINGER TABLETS, OR DROPS. Ten lbs. sugar, 2 qts. water, i teaspoon cream tartar. Cook to 310°, pour on slab, add extract of ginger to suit and knead up good and stiff. When quite cold, run through drop or tablet rollers. 243 Friedman's Common-Sense Candy Teacher COCOA FRAPPE CREAMS. Melt 5 lbs. bon bon cream over steam bath, add 4 ozs. glycerine. Now, beat the whites of 3 eggs good and stiff, and add it to the batch. Now, add 5^ lb. of good cocoa and i oz. of vanilla extract and ij^ lbs. of chopped pecans. Stir and beat it up good, and spoon out small on wax paper. When making the above you can also use walnuts, filberts, or French cherries. This is a nice mellow piece and sells well when made nicely. BISQUE BON BONS. Grind i lb. of dry macaroons good and fine. Now, melt 6 lbs. center cream and add the macaroons and stir. them in good and run in starch. When ready to dip, dip them in bon bon cream and sprinkle a little ground macaroon on each one before the cream sets. 244 Friedman's Common-Sense Candy Teacher MAPLE ALMOND BAR. Twenty lbs. scrap; dissolve it and strain it into a clean kettle and cook to 240° ; set oflf, and add i lb. glucose, 12 lbs. fondant, 4 lbs. almonds, maple extract to suit. Stir till quite thick and pour on paper-lined slab, the height of ^-inch bars. When set, cut in bars, i inch wide and 4 inches long. APRIL FOOL CANDIES. When making candies for All Fools' Day, don't use such stuff as soap, red pepper, pieces of coal or little stones, as I have seen used. Make something that won't break a tooth out or make a person sick, as soap or pepper will do. Here are a few sugges- tions, and if you make them they are harmless. Cut cardboard in shape of chocolate chips and dip them. Cut large corks to represent wafers and dip them. Small balls of cotton, thin slices of sausage, small fancy pickles, dried apples, fresh bread rolled up in 245 Friedman's Common-Sens^ Candy Teacher small balls. Dip this class of goods in chocolate and bon bon cream, and only make a few of each, as they are a total loss the next day should you have any left over. BROKEN MIXED FOR CHRISTMAS. Make the following kinds of candy and then mix them all up together ; they make a nice, bright mix- ture: Fifteen lbs. sugar, 5 lbs. glucose, 4 qts. water. Cook to 290°, pour on slab, color i lb. red and pull the rest white and flavor peppermint. Form it in a loaf and place 8 red stripes on it and" pull out 3 inches wide and about j4 inch thick. When cold, break them. Fifteen lbs. sugar, 5 lbs. glucose, 4 qts. water. Cook to 290°, pour on slab, pull i lb. white, color the rest pink and pull on hbok, flavor it strawberry. 246 Friedman's Common-Sense Candy Teacher Form in loaf and place 8 white stripes on it and pull it out like the peppermint batch. When cold, break them. Fifteen lbs. sugar, 5 lbs. glucose, 4 qts. water. Cook to 300°, set ofif, and add oil of anise and color pink and pour on slab and sprinkle the top at once with pearled caraways. Run the knife under- the batch to loosen it. When cold, break in small pieces. Fifteen lbs. sugar, 5 lbs. glucose, 4 qts, water. Cook to 300°, set off and flavor with oil of lemon and pour on slab and sprinkle the top with fine macaroon cocoanut, run the knife under it to loosen it and when cold break in small pieces. Now make a batch of peanut brittle and when cold break up in small pieces. Now mix the five kinds together and it will make a nice lively mix- ture. 247 Friedman's Common-Sense Candy Teacher COMMERCIAL MIXED FOR CHRISTMAS. Ten lbs. sugar, i teaspoon cream tartar, 2 qts. water. Cook to 330°, pour on slab, when cool pull white on hook and flavor vanilla, form in flat piece and pull out 2 in. wide and cut with buttercup cut- ter. Ten lbs. sugar, i teaspoon cream tartar, 2 qts. water. Cook to 330", pour on slab, color pink, flavor strawberry. Pull on hook and form it the same way as the vanilla batch and cut with butter- cup cutter. Ten lbs. sugar, i teaspoon cream tartar, 2 qts. water. Cook to 330°, pour on slab, color delicate green, flavor pistachio and pull on hook and cut with buttercup cutter as above batch. Ten lbs. sugar, i teaspoon cream tartar, 2 qts. water. Cook to 330", pour on slab, when cold add 248 Friedman's Common-Sense Candy Teacher I teaspoonful of tartaric acid and a few drops of oil of lemon and knead it up good, when quite cold form it in shape and cut with buttercup cutter as above. Ten lbs. sugar, i teaspoon cream tartar, 2 qts. water. Cook to 330", pour on slab, color delicate orange, flavor with oil of orange and pull on hook, form in shape and cut with buttercup cutter as above. These five batches should be cut uniform size, about 2 in. long and not too thick; when they are all mixed up they show up fine and have a good high gloss. Don't put any stripes on them. COLONIAL CREAM BAR. Ten lbs. scrap, on^itting all chocolates, and dis- solve in }4 gal. water, strain in clean kettle, add I lb. dark maple sugar and cook to 252°, set ofif and add .6 lbs. of fondant and ij^ lbs. of glucose, stir till quite thick and add 2 lbs. of soft marsh- 249: Friedman's Common-Sense Candy Teacher mallows, stir just a little. Don't let the marshmal- lows melt. Pour the batch in a paper-lined starch board and spread even so as the marshmallows will make the top show up like onyx ; let set several hours and cut in five-cent bars. POPCORN BALLS. Pop any amount of corn you wish. Now take a wet cloth and wash the inside of a washtub to dampen it, pour into it whatever amount of corn you like. Now cook 6 lbs. sugar, 4 lbs. of glucose, 2 qts. water to 238°, set ofif and pour a little of the batch over the corn while your helper stirs it up, continue this till all becomes sticky. Now wet your hands and form the corn in balls, size to suit. If molasses corn balls are wanted add i qt. of good molasses and J4 lb. butter to the above batch and cook to the same degree. If you want pink corn balls color the batch pink when off the fire. 250 Friedman's Common-Sense Candy Teacher BUSTER BROWN SQUARES. Three qts.' water, lo lbs. sugar, 5 lbs. glucose. Cook to 236°, set off, add 7 lbs. fondant, J/i lb. cocoa, I oz. vanilla, stir till quite thick, pour on paper-lined slab and spread thin as cardboard. Now melt over steam bath 40 lbs. fondant, set off, flavor vanilla and spread this batch over the thin batch nice and even. Now cook another batch like the first one in every respect and spread it over the white batch thin as cardboard; let set till cold and cut in I in. squares. ALMOND COCOANUT SQUARES. Ten lbs. sugar, 7 lbs. glucose, 3 qts. water, i qt. New Orleans molasses, ^ lb. butter. Cook to 238°, set off and add 4 lbs. of small almonds and all the string cocoanut it will stand, pour on slab and roll it out height of bar goods, at least i in. high, when cold cut in thin slices. 251 Friedman's Common-Sense Candy Teacher MAPLE PEANUT SQUARES. Make a batch of peanut candy and spread out on slab just the height of caramels, cut in small squares and dip them in maple fondant ; for an extra fine piece of the above use chopped-up peanuts in making the above. GINGER SNAP CREAMS. Melt 20 lbs. of fondant over a steam bath and add 2 oz. burnt sugar and ^ oz. ground ginger or flavor with ginger extract, run in starch in wafer shape impressions, when they are ready to take out, crystallize them in a 335^ crystal, or leave them as they are. This is a good piece to dip in choco- late. BLACK WALNUT SLICE, NO. i. Six lbs. white sugar, 4 Jbs. brown sugar,. 6 lbs. glucose, I qt. molasses, J4 lb. butter, i qt. water, 252 Friedman's CommOn-Sense Candy Teacher tablespoon salt. Cook to 270°, set off, add all the black walnuts you can possibly stir in, pour on slab between bars 2 in. in height and about 5 in. wide, roll out smooth on top and cut in thin slices before it gets cold. TEXAS CREAM FLAKE, NO. i. Ten lbs. light brown sugar, i teaspoon cream tartar, 3 pts. water. Cook to 246°, set ofif and add 2 lbs. pecan pieces and ^2 oz. maple extract, stir till grain starts to show up and pour on paper-lined slab and spread it .as. thin as you can; when cold break up. This is a nice homelike, piece of. gqods. TEXAS CREAM FLAKE, NO. 2. Fifteen lbs. light brown sugar, 4 lbs. glucose, 2 lbs. maple sugar-, 3 qts. water. Cook to 244°, pour on damp slab, cream it while quite warm, then melt it over steam bath iand add 3 lbs. pecan pieces and 253 Friedman's Common-Sense Candy Teacher stir them in good and spread as thin as you can on paper-lined slab; when cold break up in pieces to look homelike and pile in pans. This is a good seller. PECAN CAKES, NO. 9. Six lbs. dark brown sugar, 4 lbs. glucose, 3 pts. water, teaspoon salt, % lb. butter. Cook to 290°, set off, add 2j4 lbs. pecan pieces and stir them in good and spoon them out in round cakes on greased slab or form them in tin rings about 3 in. in di- ameter and as thin as you can make them. Sell them at ten cents each. CHOP SUEY CREAM SLICE. Dissolve 20 lbs. scrap, strain it and add 3 lbs. glucose. Cook to 246°, set off, add 3 lbs. as- sorted nuts, 2 lbs. chopped-up figs, 2 lbs. dates, yi Friedman's Common-Sense Candy Teacher oz. cinnamon, 2 lbs. bitter chocolate and 12 lbs. cream tartar fondant, stir till quite thick and pour in paper-lined boxes, let set over night and cut in thin slices. :?';5 ICE CREAM, ICES, PUNCHES, SHERBETS, SYRUPS::: AND SODA FORMULAS Friedman's Common-Sense Candy Teacher CITRIC ACID. Place I lb. citric crystals in a 5 lb. candy jar and add water enough to nearly fill jar. Now when- ever you use lemons for ices or other work put the peels in this jar arid let them remain there for a few days ; it will cut the rind and improve the acid, so when you use it to bring out the flavor of any ices or sherbets you will find a little of it will go a great "ways. FRUITS FOR USE IN ICE CREAM. Strawberries, cherries, peaches, bananas, apricots and piheappleSj these are the fruits that can be had in their season from all good fruit or grocery stores. The following French fruits to be used are apricots, cherries, limes, glace figs, green gages, pears and pineapple. All French fruits should be cut and soaked in brandy before being used in ice cream, as they remain soft and have a better flavor. 259 Friedman's Common-Sense Candy Teacher POINTERS ON FRUIT ICE CREAM. When you wish to use ripe fruits of any kind in ice cream, such as strawberries, peaches, apricots or any fruit that should be pared before using them, work them through a colander or sieve. Cut pine- apple in small pieces, also pears and bananas, and it is best to have all French fruits soaked in brandy several hours before adding them to cream, as they remain soft after the cream is frozen. When grat- ing orange or lemons don't grate too deep and when making an orange ice cream and should you use the orange in addition to the rind, it is best to add the juice of a few lemons to it also, as it brings out the flavor much better. 260 Friedman's Common-Sense Candy Teacher TO THE SODA WATER DISPENSER. You will notice that I have not taken up dozens of pages in this book with drinks for the soda fountain. My reason for not doing so is because there are thousands of ways of mixing a drink and any ordinary soda clerk can make dozens of differ- ent kinds of drinks and give them some name and they become popular in his neighborhood. You can blend two, three, four or even five kinds of syrups together, call it this or that name, top it off with fruits of some kind and that is all that is required. Egg drinks of all kinds are made about the same, only flavored different. Sundaes are made in the same way. With my knowledge of the soda trade and what I have seen others do in the soda business, I think it foolish to waste time^ paper, printer's ink and your time telling you how to make hundreds of drinks that I know you are now capable of making. What formulas I have placed in this book are many of the best only and I hope they will be of some benefit to you. If you are bright you can get up a new and tasty drink for your trade every day in the year. Call it some nice name, stick up your ad. and you've got 'em. 261 Friedman's Common-Sense Candy Teacher POINTERS ON ICES, SHERBETS, ETC. In looking over the recipes in this book you will have to use some judgment of your pwn. Sprne people like their sodas, creams, ices, etc., a great deal sweeter than others. It is your taste that must decide this. Whenever you make a, batch of either of the above, take great care and get it just right to your taste before you finish the job. Where I use whites of eggs in ices, you may want to make a coarser ice, if so cut out the eggs. Any formula for ice cream, ices, sodas, etc., can be changed slightly and still be good. Taste is all that is re- quired. Where I use 8 lbs. of sugar and you think 7 lbs. enough, cut it off. The ice cream and cold drink business is a hard proposition, as every other person has a different taste. Just do the best you can to blend the flavors nicely when making any of the following frozen dainties and I know you will get good results. 262 Friedman's Common-Sense Candy Teacher CARAMEL ICE CREAM, NO. 2. Two lbs. sugar, i lb. glucose, i pt. water. Cook to 270° and add iy2 lbs. almonds and cook till nuts are well roasted, pour ori slab, spread thin; when cold break up and grind it up fine. Now take 5 gals, cream, 6 lbs. sugar, 4 oz. dissolved gelatine, strain it in can and add 2 lbs. of the ground almonds and freeze. DELMONICO ICE CREAM. Beat 36 eggs just enough to get the whites and yolks well mixed and add i gal. milk, 8 lbs. suggr, set on the furnace and stir till good and hot, not to a boil, set off, add 4 gals, cream and strain it into your freezing can, freeze for 12 minutes, then open up the can and add 13^ lbs. pecan pieces, 3 lbs. of assorted French fruits chopped up fine and i qt. good sherry wine. Now freeze it until done. This is a fine cream and will give good satisfaction if you use good cream in making it. 263 Friedman's Common-Sense Candy Teacher MAPLE ICE CREAM, NO. i. One gal. cream, 5 lbs. white sugar, 3 lbs. maple sugar, 24 eggs, place ever steam bath and stir till hot, set off, add 2 gals, cream and 2 gals, milk, a little burnt sugar, 2 oz. dissolved gelatine and strain all in can and freeze it. MAROON ICE CREAM, NO. 2. Three gals, cream, 2 gals, milk, 4 oz. dissolved gelatine, 2 oz. vanilla extract, 8 lbs. sugar and 3 doz. maroons chopped up fine; strain the batch before adding the maroons and freeze. FRENCH ICE CREAM, NO. i. Put the yolks of 36 eggs in kettle and beat up and add I gal. cream and y]^ lbs. sugar ; get it hot over steam bath and add 3 oz. of dissolved gelatine and 264 Friedman's Common-Sense Candy Teacher 4 gals, cream, 2 oz. vanilla extract, strain and add 2 lbs. French cherries ground fine and freeze. STRAWBERRY GLACfi. Two and one-half gals, cream, 2 gals, milk, 8 lbs. sugar, 4 oz. dissolved gelatine, strain and add I qt. of strawberry pulp and freeze. LEMON ICE CREAM, NO. i. Beat 20 eggs just to mix them and add i gal. cream, 8 lbs. sugar and bring to a boil, set off and add 4 gals, cream and the gratings of 6 lemons and the juice of 3 lemons, freeze and when done add lemon extract to suit your taste. TUTTI FRUTTI ICE CREAM, NO- i. Beat 24 eggs and add i gal. cream, 8 lbs. sugar and set over steam bath, when hot set off, add 4 gals. 265 Friedman's Common-Sense Candy Teacher cream and strain in can. Freeze till nearly done, then add 4' lbs. chopped-up French fruits and squeeze the juice of 2 lemons into the batch and finish freez- ing. Have the French fruits soaked in brandy sev- eral hours before using it. ORANGE ICE CREAM, NO. i. The same as lemon ice cream, No. i, only use oranges instead of lemons ; after the cream is done you can add the juice of 2 lemons and beat it in good' with the spadle and it will bring out the orange flavor much better. BANANA ICE CREAM, NO. i. Beat 18 eggs, add i gal. cream, 8 lbs. sugar and heat over steam bath, set off, add 4 gals, cream, strain in can and add 3 doz. bananas mashed to a pulp first and freeze. 266 Friedman's Common-Sense Candy Teacher PLUM PUDDING* Cut up small J^ lb. cherries, >4 lb. dates, jA lb. figs, ^2 lb. citron, j4 lb. rainsins, >4 lb. seedless raisins, let soak in brandy over night. Now beat 1 8 eggs, add i gal. cream and 8 lbs. sugar, heat over steam bath, set off and add, 4 gals, cream, 2 oz. vanilla extract, strain and freeze, then drain off the brandy from the fruits and add the fruits to the batch and stir them in good and transfer and pack. VANILLA ICE CREAM, NO. i. Beat 36 eggs and add i gal. milk, set over steam bath till hot, then add the 4 gals, milk and 8 lbs, sugar and get it all good and hot, set off, add 4 oz. dissolved gelatine, strain, add 3 oz. vanilla extract and freeze. 267 Friedman's Common-Sense Candy Teacher BRAZIL ICE CREAM. Roast 3 lbs. Brazil nuts, blow off the husks and grind the nuts extra fine. Now put 5 gals, cream and 8 lbs. sugar in kettle, strain and pour in can, add the nuts and 4 oz. dissolved gelatine and 2 oz. vanilla extract and freeze. NESSELRODE PUDDING, NO. i. Cut up in small pieces i lb. cherries, i lb. pine- apple, J/2 lb. citron, i lb. raisins, 2 lbs. maroons, yi lb. blanched almonds, soak them in Maraschino or a good sherry wine. Now beat 24 eggs and add i gal. cream, 8 lbs. sugar and heat over steam bath, set off, add 4 gals, cream, 2 oz. dissolved gelatine, strain and freeze, then drain off the liqueur from the fruit and add the fruit and 3 oz. of the liqueur and stir all in good, transfer and pack. 268 Friedman's Common-Sense Candy Teacher VANILLA ICE CREAM, NO. 2. Five gals, cream, 73^ lbs. sugar, 4 oz. dissolved gelatine, strain and add 2 oz. of vanilla extract and freeze. NEW YORK ICE CREAM. NO. i. Beat 36 eggs, add i gal. cream and 8 lbs. sugar and heat over steam bath, add 4 gals, cream and 2 oz. vanilla extract, strain and freeze. PEACH ICE CREAM. Remove the stones from 3 doz. ripe peaches and after removing the skins, mash them through a sieve. Now make a batch of vanilla ice cream. No. I, leaving out the extract, and when the cream is nearly frozen then add the peaches and finish freez- ing. Color the batch a delicate pink. 269 Friedman's Com.non-Sens^ Candy Teacher FRENCH ICE CREAM, EXTRA FINE. Beat 36 eggs and add i gal cream and 8 lbs. sugar, then split . 4 vanilla beans and scrape, out the seeds and add them to the cream, set over steam bath till good and hot, then add 4 gals, cream, strain and freeze. CHOCOLATE ICE CREAM. Make a batch of No. i vanilla ice cream and after you have strained it add 3 lbs. of chocolate paste, as recipe given in this book, and freeze. If you have no paste made use cocoa and work a little cream to it first and make a smooth paste of it be- fore adding it to the batch. MARASCHINO ICE CREAM. Grate the rinds of i doz. lemons and add 8 lbs. sugar and rub them together with j^our hands till 270 Friedman's Common-Sense Candy. Teacher well mixed, then add the yolks of 24 eggs and i gal. cream and set over steam bath till hot. Now pour this in can and add 3 gals, cream and freeze it, after it is frozen beat J^ gal. of good double cream and add to it i qt. of Maraschino, add it to the batC;h and work it in good with the spadle and transfer the cream in can and pack. This is extra fine. CARAMEL ICE CREAM NO. i. Grind 3 lbs. almond bar or 3 lbs. of burnt almonds. Now beat 36 eggs, add i gal. cream, and 6j4 lbs. sugar to it, set over steam bath till hot and add 4 gals, cream, strain and add. the ground nuts and I oz. burnt sugar and freeze. Don't use any more sugar' than the above, as the sugar oh th$ bufnt almonds or bar make up for it,, grind the bar extra* fine. 271 Friedman's Common-Sense Candy Teacher COFFEE ICE CREAM. Take i qt. water, add 12 oz. of the best ground coffee and bring to a good boil only, strain through a cheese cloth. Now add i gal. cream and 36 eggs to it and 8 lbs. sugar and get it hot over steam bath, add 3^ gals, cream, strain and freeze, add burnt sugar to color if desired or make it the same as vanilla ice cream. No. 2, leaving out the eggs. FRENCH CHOCOLATE ICE CREAM. Melt over steam bath 2j>2 lbs. bitter chocolate, add I gal. cream, a little at a time, and stir while adding it. Now add 9 lbs. sugar and 24 eggs, set over steam bath and stir till good and hot, strain in can and add 4 gals, cream and 2 oz. vanilla extract and freeze. 272 Friedman's Common-Sense Candy Teacher. NESSELRODE ICE CREAM, NO. 2. Beat 18 egg yolks, add 8 lbs. sugar, i gal. cream, heat over steam very hot, then add J^ thimble of ground cinnamon and the gratings of 2 lemons, add 4 gals, cream and freeze, when done add 3 lbs. of assorted French fruits, i oz. brandy, i oz. sherry and stir them in good, transfer and pack. PISTACHIO ICE CREAM. Place 8 lbs. sugar in a pan and add 3 or 4 drops of green color and rub together as if you were mak- ing a sugar sand. Now add to it i gal. cream, 4 oz. dissolved gelatine and set over steam bath till hot. Now add 4 gals, cream, strain and freeze 10 minutes and add ij4 lbs. of ground pistachio nuts, flavor with i oz. of vanilla, J4 oz. pistachio or al- mond flavor and finish freezing. If you wish a bet- ter grade of cream than the above add 2 doz. eggs and omit the gelatine. 273 Friedman's Common-Sense Candy Teacher ORANGE DISH FOR CREAM OR ICES. Get an orange, cut it in two about i in. from the top, scrape out the center nice and clean, also save the end you cut off and scrape off the inside of it, fill it with an ice cream of any kind and place the top on again and place it in ice cave. These are nice for serving cream or ices in at parties, etc. BISQUE ICE CREAM. Eight lbs. sugar, 2 gals, cream, 2 lbs. ground macaroons, set on furnace and bring to a boil only, set off and now beat the whites of 24 eggs good and stiff. Now pour the cream batch over the whites, while helper stirs. Now add the yolks and beat them in good. Now add i gal. milk and 2 gals, cream and bring the whole batch to a boil only, strain and freeze. When serving this, after the dish is filled, sprinkle a little ground macaroon over the top or serve a macaroon with each order. Let the above get cold before freezing it. 274 Friedman's Common-Sense Candy Teacher VANILLA ICE CREAM, NO. 5. One gal. condensed milk, 3 gals, cream, 2 gals, milk, 8 lbs. sugar, strain and add 2 oz. vanilla and freeze. VANILLA ICE CREAM, NO. 6. One gal. condensed milk, 2 gals, cream, 2 gals, milk, 8 lbs. sugar, strain and add 4 oz. dissolved gelatine and 2 oz. vanilla and freeze. HOKEY POKEY ICE CREAM. One-half lb. corn starch, add a little milk to it till a nice thin paste, then put i gal. milk in kettle, add 8 lbs. sugar, bring it to a boil, set off and add the corn starch. Now add i gal. condensed milk and get the batch to a boil again, set off and add 3 gals, milk and 4 oz. dissolved gelatine, strain and add 2 oz. vanilla and freeze, when done pack in i qt. bricks and when the bricks are frozen hard cut each 27s Friedman's Common-Sense Candy Teacher brick in slices, 8 to the qt., wrap each slice in white paper and pack them in can as you would ice cream of any kind and sell at five cents per slice. This is a good cream ior street sale and fair grounds. NUT ICE CREAM. When making nut ice cream of any kind you can either add the nuts to the cream after it is frozen and stir them in good or you can get a few glass Mason jars and grind the nuts and keep the jars of nuts near the ice cream box and whenever you serve a nut cream you can add the nuts over the cream after it is dished out. For family orders, for a quart or over of nut cream, of course, you could stir the nuts into the cream and use your plain vanilla cream for that purpose for any flavor of nut cream. The kinds of ground nuts to keep in stock are pe- cans, filberts, almonds, walnuts, Brazil, pistachios and hickory nuts; therefore, you could have seven nut creams on your list and not be compelled to have any of them made up, using the vanilla for all of them. 276 Friedman's Common-Sense Candy Teacher SODA FOAM As for myself, I do not believe in using it for soda water. But there are people that think a soda water that does not contain one-third of a glass of foam to it is no good and should they look over this book and not see a recipe for soda foam they would be disappointed, therefore I will give several ways of making foam. Dissolve gum arabic in hot water to make it a thin solution and use i oz. of it to i gal. simple syrup. The whites of 2 eggs beaten just A little and stirred into a gallon of simple syrup makes a good foam. One-half sheet of dissolved French gelatine added to I gal. simple syrup makes a good foam. Six oz. of soap bark added to a gallon of boiling hot water and strained through a cheese cloth, when cold, 2 oz. of this to i gal. of simple syrup will make a good foam. 277 Friedman's Common-Sense Candy Teacher CRUSHED FRUITS FOR COUNTER. Strawberries picked clean and washed, then mash them, cut them in two or leave them whole, add simple syrup enough to them to suit. Color a deli- cate pink or serve them as they are. Pare the skin from the pineapple, cut out the eyes and chop up extra fine, add simple syrup to suit. Peel peaches, remove the stones, cut them in small" pieces, add simple syrup to suit. Peel bananas, cut them in thin slices, add simple syrup to suit. Put 5 lbs. figs in a sieve over a steam bath, when they become soft cut them up in very small pieces, add simple syrup to suit. 278 Friedman's Common-Sense Candy Teacher Cut up 5 lbs. of Canton ginger pods in small pieces, put them in a glass bowl and add '.he syrup from the ginger keg or use simple syrup to suit. If you are buying crushed fruit of some firm and do not prepare them yourself, you will find direc- tions on each jar telling you how much simple syrup to use to each quart of fruit. Peel and cut up in small pieces i doz. oranges, add simple syrup to suit and squeeze the juice of 2 lemons into it and stir it up good. Remove the pits from nice ripe cherries, cut them up or leave them as they are, cover them with 4X sugar, let set 20 minutes and add simple syrup to suit. Wash -vhatever amount of blackberries and mash them up, add simple syrup to suit. 279 Friedman's Common-Sense Candy Teacher Wash whatever amount of red raspberries, leave them whole, add simple syrup to suit. Cut up in small pieces 3 lbs. of soft figs and 3 lbs. of French prunes and 3 lbs. of fresh dates, put them in a sieve over a steam bath to get nice and soft, then add simple syrup to suit. Cut up in small pieces all kinds of French fruits and add all kinds of, nut meats to it, after the nut meats are chopped up in small pieces, then add simple syrup to suit. This is fine. SNOWFLAKE CREAM. Whip up I qt. of good cream nice and light and add 4X sugar to it and sweeten to taste. • Now flavor and color to suit, place a layer of this in a quart brick, then a layer of some soft cake, sponge 280 Friedman's Common-Sense Candy Teacher cake or lady fingers, then a layer of the cream and again a layer of cake, spread another layer of cream on top, cover up and freeze it, when cut in slices the cake shows up good. This is a nice cream for par- ties, etc. SIMPLE SYRUP. If you are in the business right, as the old say- ing is, and use quite a good deal of simple syrup, I would advise you to get a large 50-gal. barrel, put a large faucet in it and set it on a box high enough so you can set a i-gal. measure under it. Now get a wash tub that will fit tight over the barrel, then bore about 50 i in. holes in the bottom of the tub, then cover the top of the barrel over with fine cheese cloth and set the tub over it to hold it there. Now line the tub with cheese cloth and tack it in good, then put 100 lbs. of sugar, not beet sugar, but cane sugar, in the tub and pour over it 9 gals, of cold water. Cover the tub to keep dust out, after the syrup drips through the two pieces of cheese cloth 2S1 Friedman's Common-Sense Candy Teacher you will find it nice and clear. Repeat this till you make the amount of syrup you desire to keep in stock. SUNDAE DISPLAY FOR WINDOW. When you decorate your window I have found out. from experience that a confectioner can more than double his sales on sundaes if he will place the following glass sundae cups in his window in this manner: Get about 6 or 7 dishes such as you serve sundaes in and fill each dish with a nice white bon bon cream, then pour over each one syrup of a different flavor ; say, chocolate on one, strawberry on one, pineapple on one, pecans, walnuts or filberts on one, etc. Now decorate each as you would a sundae, by placing a cherry or a slice of orange, banana or a cherry on top, etc. When you have them all decorated place each dish on a small paper doylie and arrange them in the window nicely. They will look exactly like an ice cream sundie and if you "wish to make one look like chocolate or 282 Friedman's Common-Sense Candy Teacher maple ice cream, color the bon bon cream first. If you are selling soda at five cents per glass and do as the above instructs you to do, you will find that when the people see the sundaes displayed in win- dow that your sales will show more ten and fifteen cent checks than usual. You can also fix up several kinds of ice cream soda displays the same way. HONG KONG SUNDAE. One disher of ice cream and pour on top of it i tablespoonful of chopped Canton ginger and a spoonful of ginger syrup, serve thin ginger snaps with this. • PECAN SUNDAE.. One disher , of ice cream, sprinkle the top with chopped pecans and add a little vanilla syrup. . Make all nut sundaes, as, the above and use all kinds of shelled nuts, chopped up fine. 283 Friedman's Common-Sense Candy Teacher CARAMEL SUNDAE. One disher ice cream, a little vanilla syrup and sprinkle top with ground almond bar. STRAWBERRY SUNDAE. One disher ice cream, pour over it crushed straw- berries to suit. All fruit sundaes are made as strawberry sundae. CHOCOLATE "SUNDAE. One disher ice cream, pour over it chocolate syrup to suit. All syrup sundaes are made as a chocolate sundae. 284 Friedman's Common-Sense Candy Teacher CREME DE MENTHE SUNDAE. One disher ice cream, pour over it creme de menthe syrup and lay a sprig of mint on top and an English walnut half on each side. COFFEE SUNDAE. Use a coffee cream if you can, if not, use vanilla cream with a rich coffee syrup. FIG SUNDAE. One disher ice cream, pour on top chopped figs and 3 little of the fig syrup. MARASCHINO SUNDAE. One disher ice cream and a spoonful of Mara- schino cherries on top. 285 Friedman's Common-Sense Candy Teacher O. K. SUNDAE. One lb. seedless raisins, i lb. currants, i lb. chopped English walnuts, i lb. chopped-up citron, add simple syrup to suit, to one disher of ice cream add the above to suit. This is extra fine. BANANA SUNDAE. One disher ice cream, sliced bananas ori top -to suit and pour over them a little vanilla syrup. All sundaes are made alike. It remains with you to decorate the top and sides to look tasty by laying a cherry, slice of orange, pineapple, walnut, pecan, etc., to make any sundae look much better. CHERRY SUNDAE, NO. 7. One disher of ice cream, i oz. vanilla syrup, a few chopped Maraschino cherries poured over the cream. 286 Friedman's Common-Sense Candy Teacher ABOUT SUNDAES. All sundaes are made on the same order, use nuts,, fruits or syrups of any kind over the top of a dish of ice cream. There is no limit to the dif- ferent kinds you can make. BANANA SUNDAE, NO. 3. One disher ice cream, i oz. vanilla syrup, several slices of banana over the top. NEW ENGLAND SUNDAE. One disher ice cream, i oz. vanilla syrup, i tea- spoonful of ground peanut bar. CHOCOLATE NUT SUNDAE. One disher ice cream, i oz. chocolate syrup, i tea- spoon ground nuts. 287 Friedman's Common-Sense Candy Teacher ORIENTAL SUNDAE. One-half disher vanilla ice cream, ^ disher chocolate ice cream, teaspoon ground nut meats, i oz. vanilla syrup, i cherry on top. HOT EGG NOGG, NO. 6. One teaspoon 4X sugar, i teaspoon brandy, i teaspoon rum, i egg yolk ; shake good, add hot milk and add ground nutmeg on top. HOT LEMONADE. The juice of half a lemon, fill glass with hot water, sweeten to taste. 288 Friedman's Common-Sense Candy Teacher CHOCOLATE SUNDAE. One disher ice cream, i oz. chocolate syrup over top. BANANA SHORT CAKE. Peel a banana and cut it in two lengthways, lay them side by side on a small plate and place a disher of ice cream in the center on top, place a cherry on top of the cream. This is a nice, showy dish. ORANGE SHORT CAKE. Take a slice of orange and cut it in 8 parts and keep it round, set it on a small plate, place a i disher of ice cream on top and place a small piece of orange on each side of the cream and a cherry on top of the cream. 289 Friedman's Common-Sense Candy Teacher CHOCOLATE SYRUP, NO. i. Place 7 lbs. sugar in dry kettle, add ^ lb. good cocoa and rub them together good with your hands, then add 3 qts. water and bring to a boil, add i pt. more water and bring to a boil again, set off and add 2 oz. vanilla extract. CHOCOLATE SYRUP, NO. 2. Shave fine or grate i lb. of bitter chocolate and add 8 lbs. sugar. Now pour over it i qt. hot water and stir it into a paste, then add 4 qts. water and set it on furnace and stir till it comes to a boil, set off and add 3 oz. vanilla extract. COFFEE SYRUP. One-half lb. coffee, J4 gal. water, bring to a boil and let set 20 minutes, then strain through cheese 290 Friedman's Common-Sense Candy Teacher cloth. Now add 12 lbs. sugar and ^ gal. water, stir till dissolved and add i oz. of good rum. ORANGE SYRUP. Grate the rinds of 6 oranges, then add i lb. of sugar and rub them together good. Now squeeze the juice of the 6 oranges into it and add i oz. citric acid solution and i gal. simple syrup. SARSAPARILLA SYRUP. ■ Two and one-half oz. extract of sarsaparilla, j4 oz. citric acid solution, 5 drops of oil of sassafras, I gal. simple syrup. DON'T CARE SYRUP. One gal. simple syrup, 6 oz. brandy, ^2 oz. citric acid solution. 291 Friedman's Common-Sense Candy Teacher ORANGE EXTRACT NO. 2. One gal. simple syrup, 3 oz. orange extract, J^ oz. citric acid solution. STRAWBERRY EXTRACT. One gal. simple syrup, 10 oz. strawberry juice, I oz. strawberry extract. APRICOT SYRUP. One gal. simple syrup, J4 pt. of apricot juice, yi oz. citric acid solution. LEMON SYRUP, NO. 2. One gal. simple syrup, 2j4 oz. lemon extract, J4 oz. citric acid solution. 292 Friedman's Common-Sense Candy Teacher LEMON SYRUP, NO. i. The same as orange syrup, No. i, using lemons instead of extract. NECTAR SYRUP. One qt. strawberry juice, 4 oz. port wine, table- spoon burnt sugar, i gal. of simple syrup. PINEAPPLE SYRUP. , One gal simple syrup, i pt. pineapple juice. GINGER SYRUP, NO. i. Drain off the ginger syrup from the Canton gin- ger and it is ready for use. 293 Friedman's Common-Sense Candy Teacher GINGER SYRUP, NO. 2. One gal. simple syrup, 3 oz. ginger extract. MAPLE SYRUP. One gal. water, 12 lbs. maple sugar, i lb. glucose, bring to a boil. NECTAR SYRUP, NO. 6. One qt. pineapple syrup, i qt. strawberry syrup, I qt. lemon syrup, j^ teaspoon of oil of bitter al- monds. GINGER SYRUP, NO. 4. One gal. simple syrup, 3^^ oz. Jamaica ginger, tablespoon of burnt sugar. 294 Friedman's Common-Sense Candy Teacher VANILLA SYRUP. One gal. simple syrup, 3 o?. of vanilla extract. CHOCOLATE SYRUP, NO. 3. One lb. cocoa, i gal. simple syrup, bring to a boil, set off and add J^ oz. of starch, dissolved in just enough water to dissolve it, set on furnace again and just as soon as it comes to a boil set ofif, when cold add 3 oz. vanilla extract. GRAPE SYRUP. One gal. simple syrup, i pt. grape juice, ^ oz. citric acid solution. RASPBERRY SYRUP. One gal. simple syrup, i pt. raspberry juice, }i oz. citric acid solution. "^ 295 Friedman's Common-Sense Candy Teacher WILD CHERRY SYRUP. One gal. simple syrup, i oz. citric acid solution, 2 oz. wild cherry, lo drops bitter almond. LEMON ICE, NO. i. Two gals, water, add the gratings of 6 lemons and then squeeze the juice of 20 lemons to it, add about ID lbs. of sugar and taste it and sweeten to suit, while testing it add a little citric acid solution to it to bring out the flavor nicely. Now add the whites of 4 eggs and freeze. ORANGE ICE, NO. i. . Make it in every respect as lemon ice is made, only use oranges instead. 296 Friedman's Common-Sense Candy Teacher TUTTI FRUTTI ICE. Two gals, simple syrup, the juice of i6 lemons, the whites of 6 eggs. Freeze it and then add 2 lbs. of chopped-up French fruits, assorted, stir them in good, transfer and pack. PEACH ICE. Two gals, water, 14 lbs. sugar, 6 egg whites. Freeze and add 40 nice ripe peaches that have been skinned and cut up in small quarters, stir them in gently and transfer and pack. STRAWBERRY ICE. Two gals, water, 14 lbs. sugar, i oz. citric acid solution. I qt. crushed strawberries, 4 tgg whites, freeze and then stir in i qt. of berries, so as they will show up good when served. 297 Friedman's Common-Sense Candy Teacher RASPBERRY ICE. Make it the same way as strawberry ice in every respect, only use raspberries instead of strawberries. ICE CREAM CROQUETTES. Grind almond bar good and fine and lay it in a pan. Now cut up thin slices of brick cream and roll each slice in the ground nuts, sprinkle quite a little on top of each slice and wrap them in wax paper and place in ice cave to keep hard. NOVELTY ORANGE ICE DISH. Cut oranges in two in the center, dig out the in- side and fill the orange half with orange ice, tie a neat ribbon around the orange with a bowknot, set in ice cave to keep; when serving at a party place a French cherry on top. 298 Ffiedfnan's Common-Sense Candy Teacher NOVELTY ICE CREAM DISH. Order from your baker a white cake, have him bake it in a long pan and about 3 in. in height. Now trim it nice and even, then with a 3-in. tin cake cutter cut out as many as you require, then with a 2j^ in. cutter cut through each one again, which will make it a hollow cup. Now set each one of these cake cups on a large round sugar cake to form the bottom, fill them with ice cream or ices and when served they can eat dish and all. This is a very pretty dish and sells for from $2.50 to $3.00 per dozen for parties, etc. ROMAN PUNCH. Two gals, simple syrup, 3^ pt. good brandy, 6 oz. Jamaica rum, 3^ oz. citric acid solution. If this is a little too strong to your taste sweeten to suit. Pack with ice and serve as cold as possible. 299 Friedman's Common-Sense Candy Teacher RASPBERRY ICE. Two gal. simple syrup, 4 qts. ripe raspberries crushed fine, juice of 4 lemons, 4 whites of eggs. Freeze. CHERRY ICE. The same as raspberry ice, only use cherries in- stead of raspberries. AMBROSIA SYRUP. One-half gal. simple syrup, 2 oz. vanilla extract, ^ gal. raspberries ci-ushed and strained. APRICOT SYRUP. Three qts. simple syrup, i qt. apricot juice, i oz. citric acid solution ; color red. 300 Friednian's Common-Sense Candy Teacher BIRCH BEER SYRUP. Qne gal. simple syrup, i oz. birch beer extract, I oz. citric acid solution, 3 oz. burnt sugar. WILD CHERRY PHOSPHATE. One gal. simple syrup, 9 oz. wild cherry extract, I oz. citric acid solution, 2 oz. burnt sugar. CELERY PHOSPHATE. One gal. simple syrup, 4 oz. celery extract, 7 oz. acid phosphate, 2 oz. burnt sugar. COFFEE SYRUP, NO. 4. One gal. simple syrup, 5 oz. coffee extract, 2 oz. burnt sugar. 301 Friedman's Common-Sense Candy Teacher EGG NOGG. Three qts. simple syrup, i oz. cognac, i oz. rum, 6 oz. cologne spirits, 7 eggs, yi oz. ground nutmeg. Mix the above and set one side. Now mix ^ gal. of cream with 34 lb. corn starch and get it good and hot, set oflf and add the above mixture to it and stir up good. ORANGE PHOSPHATE. One gal. simple syrup, 3 oz. orange extract, 6 oz. acid phosphate; color orange. MILK PUNCH. Two gal. simple syrup, 6 oz. Jamaica rum, i pt. cologne spirits, 3 qts. cream. Pack in ice, when, serving sprinkle each glassful with ground nutmeg. 302 Friedman's Common-Sense Candy Teacher HOT MALTED MILK. One teaspoon of malted milk, fill mug or cup with hot water and add a little salt and pepper. DELIGHT. Teaspoonful sugar, i egg, 15^ oz. coffee syrup, shaved ice, fill the glass with rich milk, shake and strain in clean glass. JUST IT. One egg, 1% oz. strawberry syrup, i oz. cream, shaved ice, shake well, strain in clean glass and fill with fine stream. 303 Friedman's Common-Sense Candy Teacher EGG CHOCOLATE. One and one-half oz. chocolate syrup, i egg, crushed ice, fill with soda, shake and strain in clean glass. CANTON FIZZ. One-half glass plain soda, 2 oz. ginger syrup, stir with spoon and add loose stream to nearly fill glass, add teaspoon 4X sugar, stir and serve. EGG PHOSPHATE. One egg, 2 oz. orange syrup, i oz. lemon syrup, a few shakes of phosphate, shaved ice, shake and strain in clean glass. 304 Friedman's Common-Sense Candy Teacher SILVER FIZZ. One tgg white, i oz. strawberry syrup, little shaved ice, fill glass with milk, shake and strain in clean glass. COCOA SHAKE. One egg, i oz. chocolate syrup, shaved ice, shake and strain, fill with soda and pour from one glass to the other and serve. EGG FLIP. One egg, i oz. lemon syrup, ^ oz. orange syrup, a few dashes of phosphate, shake and fill glass with soda, pour from on? glass to another and add grated nutmeg on top. 305 Friedman's Common-Sense Candy Teacher HOT CHOCOLATE, NO. i. One teaspoonful of chocolate paste from recipe in this book in glass or cup, fill with hot milk or hot water, add teaspoon whipped cream. HOT CHOCOLATE, NO. 2. Two lbs. best cocoa, 2 lbs. 4X sugar, mix good, I teaspoon to a cup of hot milk or water and add teaspoon of whipped cream. JAVA ICE. One gal. cream, 36 egg yolks, ^ gal. of strong coffee, place on furnace, stir till hot, not to a boil, set off, add 4 oz. vanilla extract and 3 lbs. of 4X sugar, mix good and pour in can, pack with ice and let set several hours. This should be made one day and used the next or later on. When heating it stir and let it get quite thick. 306 Friedman's Common-Sense Candy Teacher PLAIN LEMONADE. Two tablespoonfuls of 4X sugar, juice of i lemon, J^ glass shaved ice, fill glass with water, shake well, pour in glass, top oflf with a thin slice of lemon and serve with straws. SODA LEMONADE. Make the same as above, only omit plain water and use soda water, and stir with spoon. Dpn't shake. SYRUP LEMONADE. Make strawberry, raspberry, orange, or any flavor you like by leaving out the sugar and using i oz. of the above flavors in syrup form instead. 307 Friedman's Common-Sense Candy Teacher CATAWBA EGG SHAKE. One 02. catawba syrup, Yz oz. orange syrup, i oz. sweet cream, i tgg, shaved ice, shake, strain and add soda to fill glass. ROMAN PUNCH SYRUP. Five oz. brandy, 5 oz. rum, i oz. vanilla extract, J4 oz. citric acid solution, i gal. simple syrup. SHERBET SYRUP. One qt. pineapple syrup, i qt. orange syrup, i qt. vanilla syrup, 8 oz. sherry wine. ORANGE SHERBET, NO. 2. One qt. vanilla syrup, i qt. pineapple syrup, i qt. orange juice, 6 oz. sherry wine, 4 oz. grape juice, serve with crushed ice. 308 Friedman's Common-Sense Candy Teacher EGG CHOCOLATE. One-third glass shaved ice, tablespoon ice cream, I J4 oz. chocolate syrup, i egg, shake we|lj add soda and pour in clean glass. MILK SHAKE. One-half glass shaved ice, 2 oz. don't care syrup and fill glass with milk, shake well knd serve with straws. CLARET SYRUP. One gal. simple syrup, i pt. claret wine, ^ oz. citric acid solution; color to suit. 309 Friedman's Common-Sense Candy Teacher CLARET LEMONADE. One-half glass ice, juice of i lemon, 2 oz. claret syrup, shake well, pour in clean glass and place 1 cherry and a thin slice of orange on top. FRENCH PUNCH. Two qts. claret, J4 lb. sugar, 2 sticks cinnamon, the juice of 4 lemons, the juice of 6 oranges, bring to a boil, pour in can, when cool add thin slices of lemons and oranges to suil and several sprigs of mint ; pack in ice. CHOP SUEY SUNDAE. Cut in small pieces 5 lbs. of figs, 5 lbs. of dates, 2 lbs. of French cherries, 2 lbs. English walnuts, cover this with enough chocolate syrup and vanilla syrup to make it about the consistency of crushed 310 Friedman's Common-Sense Candy Teacher fruits, not too thin, when serving it fill sundae glass three-fourths full of ice cream and then fill the glass with chop suey mixture. This is a very popular dish in Chicago. FRAPPE FOR TOPPING OFF SUNDAES. Dissolve 6 oz. French gelatine in J^ qt. hot water, add to it 2 oz. gum arable solution, strain it in a lo gal. can, add 12 oz. vanilla extract and add 7 gals, water and' ij4 gal. simple syrup, strain all into a 10 or 12 gal. fount and charge it to 160°, use this for topping off a sundae or a glass of soda with, it gives it a tone and is not common. Draw through mineral water tube from fountain. 311 SENSIBLE SUGGESTIONS Friedman's Common-Sense Candy Teacher SENSIBLE SUGGESTIONS. Information is the best ingredient to put into your work. Put a little joy in all your work; there's plenty in life. If your employer tells you or lets you know he hasn't confidence in your ability don't argue the point ; show him by your work he's mistaken ; you're the judge. Don't make candy so artistic that you're the only one capable of appreciating it. If you have great talents be grateful. If you have small talents be satisfied, and if you only have the capacity for work, work it for all it's worth. 3^5 Friedman's Common-Sense Candy Teacher Think before you start your work, but don't think so long that the work is left undone. Value ideas, they're always above par. The only way to get them is by thinking. It's well to make your work as nearly perfect as you can. Beauty is its own excuse for being, When does a man fail? Only after he has lost confidence in himself. When you spoil a batch of candy don't try to saddle the blame on somebody else. Work poorly done is like bread only half baked ; it's heavy. 316 Friedman's Common-Sense Candy Teacher The man with an idea often develops ten before he's finished thinking. You cannot expect the best from others unless you give them the best that's in you. It's foolish to measure time when vou've got work on hand ; finish your work and then lOok at the clock. The more valuable an article is the higher is its price. Interest your customer, but don't try to amuse him ; he's not come to you for that purpose. Make most of your opportunities, they are val- uable. 317 Friedman's Common-Sense Candy Teacher The worthy employer treats his woman employees with that courtesy and dignity he would give his wife if she worked for him. Ability comes with experience; a man possessing ability, but lacking in experience is no less handi- capped than is a man of experience with no ability. Make yourself understand that if you care for the small things the great things will take care of them- selves. If the contents of this box is not in perfect con- dition, please return box with contents to dealer, who will exchange same. Be on safe side : Manu- facturer. Make your \yord your bond. It saves time, money and a lawyer. 318 Friedman's Common-Sense Candy Teacher Messrs. Blank & Co., the manufacturers of can- dies at No. 120 Blank street, were arrested and fined $25.00 yesterday by Justice Doneright for selling pound boxes which were under weight. Avoid this. Make your talents count. Gifts are given us as a purpose. Make every experience, whether it results in suc- cess or failure, tell, for habit is a cable. You weave a thread of it every day and at last you cannot break it. Make people believe in you. If they don't, show them that they are unwise. Make sure to kill the germ of laziness by devel- oping the germ of enterprise. It is a matter of I will do it ; then do it. 319 Friedman's Common-Sense Candy Teacher Make your work tell. Actions speak louder than words. Make everything you do perfect. If not perfect, as near it as you can. Make your employer respect your work. He will then be forced to respect the creator of the work. Make time count. Do not waste time dreaming of the fun you are going to have when you get a grip on success. Catch first and dream afterwards. Make work and play constant companions. They are tried friends and hate to be separated. Make your labor sweet. Work often seems Uke play when buoyed up by enthusiasm. 320 Friedman's Common-Seme Candy Teacher Make a start. That's the point. Don't wander by the roadside. Get on the way with both feet and keep them going until you leave a few miles of the hard part behind you. It's easy after that. Make strong desires to do; then strike while the iron is hot. Make allowances for your employer. He is often vexed with trouble you know nothing about. Good work is a splendid tonic for body and mind. When a batch of candy turns out right it's in the man, not in the luck. Make yourself trust yourself. 321 Friedman's Common-Sense Candy Teacher Make it a point to keep open and free a corner of your head in which to make room for the opinionp of others. Make your judgments slowly, but stand by them as you would by your own family. Make as many air castles as you like, but build them on sound foundations. Make yourself say "I will" instead of "I'll try" when you have a difficult task on hand. A man loses more by lying than he gains. Make your work more than pay your salary. It's not a bad plan to have the credit of your accounts. 322 Friedman's Common-Sense Candy Teacher Make your employer have confidence in you. If you win his confidence it will be hard to lose it. Listen to suggestions. They will help you create new ideas. Without new ideas you will soon be in a rut. Make your employer's responsibilities your own. Unless you can appreciate his difficulties it is likely that you will be unable to solve your own. Make sure that whatever you represent is all wool and a yard wide. Your customer knows cotton and perhaps has a yard stick of his own. Make your employer feel you expect his confi- dence and you're pretty sure to get it. Your thought will influence his actions. > 323 Friedman's Common-Sense Candy Teicher Make yourself more skillful than your tools; good tooJs mean little when given to a bungler. Make your failures count as much as your suc- cesses, for all experience makes for success. Make your work as agreeable as you can. Work that is not born of joy had better not, be created. Remember that manners are just as necessary as fences on a farm. They keep the cattle out of the oats. Make your work say: "I am doing as much as I can do and as well and cheerfully as I can." Talk well of the town you do business in. 324 Friedman's Common-Sense Candy Teacher Workers who knock others seldom gain- It's a poor system. Make it a point to do one thing at a time and so well that any other man will find it hard to do it better. Insist on your clerks to be polite. A bartender always has a smile for the man with the coin. If you can't do anything else, get out of the way of those who can. Some men waste a lot of time telling other men how awfully biisy they are. Unless a man has faith in his work he will not work faithfully. 325 Friedman's Common-Sense Candy Teacher Some old men are as proud of their ability to do a day's work as a young man is to avoid it. A believer in the best, no matter what it costs, is bound to succeed. The way to conquer your competitor is not to kill him but to excel him. Many a man who has a good location has his eye on a better one. Be sure you are right, but don't be too sure that everybody else is wrong. It pays to make and sell pure goods. 326 Friedman's Common-Sense Candy Teacher It pays to trim your windows often. It pays to advertise. It pays to keep a good candy maker. It pays to buy the best of raw materials. It pays to give i6 ounces to the pound. It pays to discount your bills. Don't allow your clerks to smoke while on duty. Don't tell people your business is no good. 327. Friedman's Common-Sense Candy Teacher Don't wait until your show case is empty before you fill it. Don't wait till Saturday to wash your windows; wash them today if they ne^ed it. Don't talk about your competitor. Don't refuse to listen to common sense. Don't think you know it all. You don't. Don't buy milk and expect cream. One good and original idea is worth fifty imita- tions. 328 Friedman's Common-Sense Candy Teacher Say thank you after a sale. It don't take long. Change your windows often. It will bring change to your cash register. Don't look down altogether when cleaning up. Look up and clean down. See those cobwebs! It requires only money to open a business, but it requires more than money to keep it open. Keep covers on the glucose as well as on the sugar barrel when not in use. See those rats ! Keep all tools that are made to hang up hung up. That's why they are made that way. 329 Friedman's Common-Seitse Candy Teacher Keep a pail of clean water near your furnace for paddles and don't lay your paddles on the coke or under the slab. Remember the pail. Don't keep colors and flavors all crowded to- gether on one shelf. Lumber is cheap; separate them. Keep a can of clean water placed near the fur- nace and keep your thermometer placed in this can when not in use. Keep a coal box near the furnace and see that it is filled each night. Don't forget to wash the scales once in a while so as the figures can be read without the aid of a magnifying glass. 330 Friedman's Common-Sense Candy Teacher Have the kindling ready for morning before leav- ing shop. Keep a strong dipper hanging in the glucose bar- rel. Keep an empty barrel near the furnace to set kettle on when stirring a batch. Don't think because water runs into the sink fifty times a day that it don't need cleaning. It does. Keep your kettles clean ; it's not hard work. Pay your help for overtime; it pays you. Have as little waste or scrap as possible. 331 Friedman's Common-Sense Candy Teacher Have a place for every tool and see that everj tool is in its place when not in use. Keep all raw material where it will be free from dirt. If you would transform a friend into an enemy, sell him a box of stale candv. Does it pay a confectioner to allow his children to use the candy kitchen or shop as a playhouse? Think this over. Fortunate is the candy maker who can extract amusement from his labor. Arrange your shop with a view to economy of time. 332 Friedman's Common-Sense Candy Teacher A man working in a poorly arranged shop will walk many extra miles during a week's work. There's no end of fun in minding your own busi- ness. Don't knock your competitor. Don't call down your help before customers. Don't pay rent to do business and then use the store as a storeroom only. Make and sell candy every week in the year. Don't engage a cheap man and expect good re- sults. Nothing but the mint can make money fast with- out advertising. Try a little in a local way. 333 Friedman's Common-Sense Candy Teacher Don't look up at the ceiling while waiting on a customer. He's not up there. When waiting on a customer don't look as if you had cramps. Study well the science of selling. Wait upon all customers with equal promptness and politeness. To the worker: Don't stop the alarm clock till you are out of bed. Don't close your store at 9:30 one night, 11 o'clock another and 10 o'clock another. Have regu- lar hours for opening and closing. The other fel- low does. 334 Friedman's Common-Sense Candy Teacher Start to work fifteen minutes before you abso- lutely need to do so. A good way to keep cream from becoming sour : Use it in time. "Keep working." A lazy man's idea of success is to be unable to find work. It's a pleasure to work. Don't let it ever be said that you were born and only ate, slept and died. Did you ever see an under-the-counter storeroom where candy pails, wax paper, twine, old shoes, hair brush, looking glass, face powder, soap, matches, dirty rags, aprons, jackets, mice nests, etc., are stof ed ? I have several times. Take a look at yours today. 335 Friedman's Common-Sense Candy Teacher When at work hear all, say nothing but look wise. Get wise to the candy business. Empty heads contain a lot of useless information. Don't expect your boss to do more for you than you are willing to do for yourself. To keep candies from getting old and dry dis- play them nicely and sell them while they are fresh. Keep your backyard or alley clean. The ice man and cream man are liable to tell your competitor how it looks. If you are in business next door to a livery stable or an undertaker, look for a better location. 336 Friedman's Common-Sense Candy T.eacher When making a batch of candy don't wait till it's done before you look for the pallet, knife and kettle holders. Have everything ready on the start and save excitement and sometimes your batch. Sprinkle powdered clover in your window and it will drive away red ants. If you should burn yourself while at work, scrape a raw potato and lay it on the burn. It will give you instant relief. Strive as hard as you like, if you have no faith in yourself your goods will show it and your customers will find it out. Success never is easily gained, and you can be pretty sure to be a failure if you don't love your work. 337 ENLARGED SUPPLEMENT TO FRIEDMAN'S COMMON SENSE CANDY TEACHER 1915 Copyright, 1911 BY JONAS N. BELL COPYKIGHT, 1915 BY JONAS M. BELL PREFACE TO SUPPLEMENT. I first worked as a journeyman candy maker for Mr. John Kranz in Chicago for eight years— from 1877 to 1884 — after which I worked in several of the largest factories in Denver, , Milwaiukee, St. Louis, New York City, Boston, Philadelphia and Chicago, both as journeyman and foreman. The formulas contained in this Supplement are abso- lutely correct as used by me in wholesale work. Pan work in particular was always a great study for me, as I was always very much interested in my work and watched my mixtures very closely, always trying to better them both as to cost of production and quality of goods, as I always had my employer's interest at heart. I will say after leaving my first position I thought I was an A No. i candy maker, but I soon learned I knew very little of the candy business as a whole; and I will say I never met a candy maker, however poor at his work, but what I could learn something from him, and in justice to myself I might say I never met a candy maker that was so wise he could 341 Supplement to Friedman's Candy Teacher not learn something from your humble servant. And so we live to learn, and in the art of candy making give every man "thine ear," but not "thy tongue"; also bear in mind, the candy maker of today is the fool of tomorrow, as the candy trade is ever changing. Trusting you may benefit by my thirty-four years of study in the candy world, I remain, Respectfully, W. H. KENNEDY. 343 WE OFFER This supplement to answer all question asked since publishing our first edition of Friedman's Common-Sense Candy Teacher, which is the most complete scientific book on candy work. Mr. Jake Friedman is a most practical candy maker, and Mr. William H. Kennedy is also a most practical wholesale candy maker, both men having worked at the trade all their lives. Respectfully, JONAS M. BELL, Publisher, 1617-19 W. Madison St., Chicago, U. S. A. 343 PAN WORK. FIRST PRINCIPLES. To turn out this line of work to advantage the artist should have three pans, one for rough work, one for smooth work, and one for finishing or polishing. Pan work is the oldest and most artistic branch of the candy business, being originally made by the French in a shake pan, by hand, over the fire, in a crude way, but still very artistic. One hundred pounds was a big day's work for the candy maker and two or three assistants, whereas today an up-to- date pan man with two assistants and modern steam and pan facilities will turn out from two to three tons. Pan work itself is divided into two branches of work — rough work and smooth work, or hot work and cold work. To my mind, the oldest and best selling piece of pan work, and the most staple piece, is smooth almonds, one of the most particular pieces of goods to make. One of the first things to have in stock for making pan work is to melt three pounds of gum 345 Supplement to Friedman's Candy Teacher arabic in two gallons of water in a copper kettle or a steam jacket kettle, on the fire or by steam. It should be melted when it comes to a boil. Stir continually, and when melted put in a crock, covered up to be ready to use when wanted. It must be the consistency of a good syrup. Next have five pounds of beeswax in stock, and keep clean and covered up, ready for use. Keep five pounds of sheet gelatine. Have on hand a quantity of starch, powdered sugar, granulated sugar, glucose, shellac or glacine, and colors. Have four sizes of sieves and three sizes of wooden paddles to work with. Set your steam revolving pans up like this : I 2 3 Finishing Pan Smooth Pan Rough Pan o o o o o Kettle Kettle Now you are ready for business, your pans and jacket kettle all connected up with steam. 346 Supplement to Friedman's Candy Teacher CREAM FILBERTS. (Pan 3.) Put 10 lbs. filberts in pan 3 and turn on steam to warm and start pan. Cook 35 lbs. of sugar to 248°. Flavor with 3 ozs. vanilla. Pour a little at a time on filberts, adding more when cream is dry on the filberts, until all is used. Put 30 lbs. of sugar in kettle with J^ gal. water and cook to 252° (no flavor). Add a little at a time until all is used, or the required size is obtained. When you have used the first 35 lbs. of sugar on the filberts you can take half the batch out of the pan and set aside for red and chocolate filberts. When the white is fin- ished, remove from pan and put in half the other ones for red color and flavor rose. Add a little water and sugar and chocolate to what remains in the kettle and cook again for chocolate cream fil- berts. Thus you get the three kinds out of one batch. NONPAREILS, ANY COLOR DESIRED. (Pan 3.) Place 20 lbs. of coarse granulated sugar in re- volving pan with steam turned on to warm. Cook 347 , Supplement to Friedman's Candy Teacher 30 lbs. of sugar and i gal. of water to 236°. The cooked sugar must be added to the granulated very slowly in a fine stream as heavy as a straw. A drip machine is used for this purpose, but one can be made by hand with good success when you are accustomed to the work. This is a staple article in the candy line and is used for many purposes. In making colors, mix color in batch after cooking. You can make any size desired. Put in finishing pan and let run with i lb. of beeswax and I lb. paraffin {no heat) until finished to suit. CREAM ALMONDS. (Pan 3.), Place 10 lbs. almonds in revolving pan. Turn on the steam to warm the almonds. Cook 40 lbs. of sugar to 248° ; remove from fire ; flavor with 3 ozs. of vanilla; turn off steam on pan and pour the sugar ^2 pt. at a time on the revolving almonds. After pouring on % pt. let the sugar dry on the almonds before adding more. (Rose almonds are made the same way, using rose flavor and red color instead of vanilla. Chbcolate Almonds are made 348 Supplement to Friedman's Candy Teacher the same way, using chocolate or cocoa instead of vanilla.) Now put 30 lbs. of sugar and 2 qts. of water in your kettle, with the sugar remaining in the kettle, and cook to 250° and add this batch as before to the almonds. Keep the revolving pan warm, but not hot. This will make about an 80-lb. batch of cream almonds, or 7 lbs. of sugar to i lb. of almonds. You can make them larger or smaller as desired. Crystallize, and you will have No. i cream almonds. BURNT ALMONDS. (Pan 3.) • Put 10 lbs. of almonds roasted to a light bro\v\ in a revolving pan and turn on steam to warm-run the pan. Next cook 60 lbs. of sugar and 5 lbs. of glucose to 248°. Remove from fire and color with red color and burnt sugar to get the desired shade. Add about i pt. at a time to the almonds until the desired size is obtained. You can use from 3 to 10 lbs. of sugar to i lb. of almonds, as desired. Now the finishing coat is : i qt. gum arabic (liquid), i qt. plain syrup, mixed and colored to suit. Pour enough on the almonds while warm to give them a nice 349 Supplement to Friedman's Candy Teacher finishing gloss. Put them in a sieve to dry, and when dry varnish with glacine with a brush and tin pan provided for that purpose. Use vanilla and cinnamon for flavoring. BURNT PEANUTS. (Pan 3.) These are made the same way as burnt almonds, only use 6 lbs. of sugar to i lb. of peanuts. This produces a nice soft-shelled peanut and a good seller all the time. CINNAMON IMPERIALS. (Pan 2.) The centers are made of 20 lbs. of sugar and 20 lbs. of glucose. Cook to 290°. You can mix in on the slab 5 or 10 lbs. of starch or flour, and flavor strong with cinnamon. Put centers in revolving pan and moisten with a syrup composed of J4 gum arabic and J4 heavy syrup. When the centers are moist, add a little powdered sugar to take up the moisture. Take 3 qts. of water, add i sheet of gelatine. When dissolved add 20 lbs. of sugar and 350 Supplement to Friedman's Candy Teacher cook to 238°. Add slowly about i pt. at a time to the centers. Do not put the second pint on until the first one is dry. After adding three coats, warm your pan up a little. The sugar must be colored a nice deep red. When the right size is obtained, put in the polishing pan and finish to suit with wax and paraffin. ASSORTED IMPERIALS. (Pan 2.y Are made the same way, with five or six different colors. Colors must be all very light, except the cinnamon. A good seller and a staple article of pan work. PEARLED CARAWAY SEEDS. (Pan 3.) Put 5 lbs. caraway seeds in revolving pan and start pan and turn on steam to warm the seeds. Now cook 25 lbs. of sugar and 3 lbs. of glucose to 250°. A pearling pan is used for this work, but you can work by hand. Pour the syrup on as thin as 351 Supplement to Friedman's Candy Teacher possible ; the finer the stream, the better and evener pearl you get on your work. In case the sugar grains before you get it all used up, add water to the batch and cook as before. COLORED SUGAR, ALL KINDS. (Pan 2.) Put coarse granulated sugar in pan and moisten with alcohol and add the color, which must be mixed very thin with water. When it is colored nicely all through, turn on the steam on the pan to warm the sugar so it will dry quickly. This sugar is used for many things in the candy busi- ness and is a staple article. SMOOTH ALMONDS. (Pan 2.) This is the highest grade of pan work, the best seller in the "pan line, and a particular piece of goods to make. It is slow and needs care in making. Take 10 lbs. of select Jordan almonds. Put in re- 352 Supplement to Friedman's Candy Teacher volving pan. Now moisten with a mixture of one- half gum arabic syrup and one-half sugar syrup. When almonds are evenly moistened with this mix- ture, spi-inkle the almonds with coarse powdered sugar until the almonds are all dry and coated. Do' not get more sugar in the pan than the almonds will take up. Now turn the steam on the revolving pan and warm the almonds up a little. Cook 20 lbs. of sugar and 2 lbs. of glucose to 236° and flavor strong with vanilla. Now with a small dipper pour a little at a time on the almonds in a small stream and evenly all over the almonds. Always let the sugar on the almonds dry before adding another dipperful. Use a pint dipper and pour on slowly until all syrup is used up. Cook 20 lbs. more of sugar and 2 lbs. of glucose to 236°. Have this batch nice and white. Use no flavor, and pour on batch same as before. This will be about 4 lbs. of sugar to I lb. of almonds. You can make the batches larger or smaller, as you like. Now put in polishing pan and polish with wax and parafifin as with other goods. Rose almonds are made the same way, only color a nice pink and flavor with rose. 353 Supplement to Friedman's Candy Teacher MARSHMALLOW EGGS. (Pan 2.) Do not use any steam on the revolving pan in making this work. The marshmalloweggs should be hard enough to stand rolling in the pan. Take 10 lbs. of marshmallow eggs and put in pan. Mois- ten with sugar syrup and then sprinkle on some coarse powdered sugar until the marshmallow eggs are coated nice and dry. Now cook 20 lbs. of sugar and I lb. of glucose to 238° and pour on slowly in a small stream. Do not let the eggs get warm until after you get them well coated. This will give them a nice light coat. Then put them in your polishing pan and polish as with other work. You can make all colors and all sizes. The marshmallow should be made a little short or grainy, in order to stand up well. JELLY BEANS. (Pan 2.) Take 25 lbs. of jelly beans that have been coated with sugar and put in pan. Cook 20 lbs. of sugar and 2 lbs. of glucose to 235°. Have your revolving 354 Supplement to Friedman's Candy Teacher pan a little warm and pour on your sugar in a -fine stream until you have a nice smooth coat, and then polish in your polishing pan as you did the other work. These are made in all colors and are good sellers. CHEAP PAN WORK FOR MIXED CANDY, ETC. Centers, 30 lbs. of sugar, 30 lbs. of glucose. Cook to 280°. Work in from 10 to 20 lbs. of starch or flour on the slab, and flavor with oil of lemon, wintergreen, mint, cinnamon, clove, sassafras, etc., and run through the rollers, any size of shape de- sired. They can be finished up smooth or pearled. If pearled or rough, use pan 2. Coat the centers first with sugar syrup cold, and when the centers are moistened all over take coarse granulated sugar and put on the centers while revolving in the pan. When well coated take out of the pan and spread out on boards until dry. Cook 30 lbs. of sugar and 4 lbs. of glucose to 238° and add slowly until you 3S5 Supplement to Friedman's Candy Teacher have a nice heavy coat, and use this batch up, keep- ing the centers cool. The most particular point is not to let them get warm until after you have the first batch of sugar on them; then they will have coat enough to stand a little heat. Cook 30 lbs. more of sugar and 3 lbs. of glucose to 238° and work on as before. You can make all colors and all sizes. Finish in polishing pan and polish as before. ROUGH OR PEARLED WORK. (Pan 3.) Put 30 lbs. of centers in revolving pan. Cook 20 lbs. of sugar to 244° and add a little at a time to the centers. Do not let the batch get warm. When you have the sugar worked up on the centers, cook 20 lbs. more of sugar and 2 lbs. of glucose to 248° and work on slowly until the size desired is obtained. Finish this work the same as burnt almonds, any color or any shade desired. Always use a light spaddle to stir your batch from front to rear of the pan while it is revolving, being careful not to break the goods. 356 Supplement to Friedman's Candy Teacher PAN WORK HELPS OR TIPS. Always keep your polishing pan covered to keep clean and free from dust and dirt. When cooking sugar for pan work be sure and keep the inside of the kettle clean and free from sugar. Use a wet brush. Never let any work stand in a hot pan. Always use a sieve in taking the goods out of the pan, and remove while the pan is revolving. Hold sieve against the motion of the pan. Never use fine powdered sugar on pan work. All jelly or A B work must be coated with sugar before being grossed up in the pan. Flavor and color all your sugar after the batch is cooked. All colors on pan work should be light. To clean your pans, turn on steam and let pan get hot, and remove the sugar with a scraper, after which put in a pail of water and let revolve until clean. Always have a good supply of burnt sugar on hand for coloring purposes. 357 Supplement to Friedman's Candy Teacher IN CONCLUSION. This is not a complete line of pan work, but these are the principal goods in the line. Follow the re- ceipts carefully and you will produce good work, and after becoming proficient in making the goods that these receipts call for, all other pieces in the pan line will be easy for you to make at a glance. One man can run 25 to 35 revolving pans at a time and have 12 to 15 kinds of pan work finishing and grossing up at the same time. A. B. GUM DROPS. This is the largest and most profitable line in the candy business. A. B. gum work can be found in almost any store in the country that sells candy. It is a staple article, as old as the candy business itself, and can be made at a cost of from 2c a lb. up to loc and I2C. It can be run out in any desired shape or size in starch, and when made and flavored highly is a very fine eating piece of candy. There are many different mixtures of gum drops. I will give the best 358 Supplement to Friedman's Candy Teacher and most modern mixtures as follows. Of course, A. B. work cannot be made on an open fire. It re- quires steam kettles to cook in and a dry room to dry them in. The great first principle in making gum work is to flavor the goods highly. I might say here, the greatest expense in making good gum work is in flavoring the goods highly, as it is this item only which gives them an eating quality. PRINCIPAL FORMULA FOR A. B. GUM WORK. Mix 25 lbs. of Johnson's or any other corn starch in 8 gallons of cold water. Stir until the starch is dissolved (not continually). Now put 250 lbs. of water in your steam kettle and then add 250 lbs. of glucose (any kind). Turn on the steam and stir until the water and glucose are mixed together, then shut off the steam. Stir up your starch and water again and add to the batch of glucose and water. Mix well and cook until the mixture breaks off the spaddle or pallet knife in small lumps, and so it will be easy to run through the runner into the 359 Supplement to Friedman's Candy Teacher starch moulds. Then put in a dry room of iio° to 130° of heat for from 60 to 72 hours. Take out of starch and put in a kettle and stir up by hand and make them sticky with a mixture of half water and half glucose. When they are nice and sticky, throw them in a bed of granulated sugar, mix up good, sieve the sugar off and throw them into boards to dry. They are now ready, after standing 24 hours, to put in barrels or mixed candy, or to go to the pan man to be coated as desired. Jelly beans, rose and lemon gum drops and all kinds of gum work for mixed candy, are made in this way. The principal thing is in the cooking. Use a pallet knife or stick; dip it in the batch and hold it up and let it drop ofif the knife or stick. At first it will run in a string and afterwards, when cooked enough, will break away in small lumps. LICORICE GUM DROPS. The greatest seller in the A. B. gum drop line. They are made the same way, only to this first mix- ture add 40 lbs. of mass licorice and 50 lbs. of 360 Supplement to Friedman's Candy Teacher sugar; cook and handle in the same manner. In- stead of coating in sugar, coat with cottonseed oil after taking out of the starch. JELLY GUM DROPS. The finest piece of work in A. B. gum line. Soak lo lbs. of gum arabic over night in 5 gallons of water. Put in your steam kettle, add 100 lbs. of sugar, 6 gals, of water and 30 lbs. of glucose. Cook slowly until it runs off the stick in a thick mass. Flavor and run in starch and put in the dry room for 72 hours. Take out and polish in cottonseed oil or crystallize as desired. CRYST'ALLIZING GUM WORK. Crystallized gum work is done in this manner: Put the gum drops in crystal pans and cook your crystal to 36° by the saccharometer. Pour on hot and drain off again in 2 hours and you have a fine crystal. You will notice in the principal mixture the 361 Supplement to Friedman's Candy Teacher only sugar used was in the coating and ciystallizing, which means about 8 or lo per cent sugar; or they can be used for mixed candy, etc., without any sugar at all. FIG GUM DROPS. A fine piece of goods to eat and a cheap piece to produce. Use the principal formula, only boil 60 lbs. of figs in 10 gallons of water for 30 minutes, then grind your figs to a pulp and add to your batch and handle as before. The batch need not be cooked so much, as the figs help the batch to set more quickly. NO. I A. B. GUM WORK. This is the best gum drop on the market today, and, while it costs a little more, the few firms in this country that are making this high grade of gum work have been remarkably successful. Soak 5 lbs. of Japanese gelatine in 7 gals, of 362 Sitpplement to Friedman's Candy Teacher water for 15 hours. See that the gelatine is cov- ered well with the water. Put in your steam kettle, add 100 lbs. of sugar, 100 lbs. of water and 150 lbs. of glucose. Soak 10 lbs. of starch in 4 gals, of water and stir until well dissolved ; then add to your batch and mix all up well before turning on the steam. Now cook until by dropping a little on a pan it will slightly jelly, when it is cooked enough. Now run in your starch moulds as desired. (Do not use cold starch to run this work in. ) Now put your boards that are full into the dry room for 24 hours and take the boards out of the starch room and let stand 10 or 12 hours before taking the goods out. Now coat in sugar sand and pack in boxes. They are a staple article and can be shipped to any part of the country. The only thing that can mar their looks or eating quality is dampness. They should be kept in a dry place. This formula is invaluable to any man in the candy business who desires to make a line of work the customers will always look for. The very best lemon and orange oil should be used to flavor. Four oz. of either will flavor this batch. Rose, strawberry and pineapple flavors are always used in this work. Fig Gum Drops are made. Licorice Gum Drops, soft and chewy Maple, 363 Supplement to Friedman's Candy Teacher Maple Nut and Almond Gum Drops are made in this way and out of this mixture. SCRAPS IN A CANDY SHOP AND HOW TO USE THEM UP. I have been in the candy business for 30 years and in some factories you could not find 5 lbs. of scrap candy in the place, and still those factories turned out from 10 to 25 tons of candy a day, and I have seen factories that only made one-tenth of this amount which have from 20 to 50 barrels of old candy lying around all over the factory. What was the reason? Simply they did not know how to handle their scrap candy. I know from my experience that scrap candy can always be easily used up in a candy factory doing a wholesale busi- ness, and in the following way: First of all do this and notice how your scraps will be used up. Don't allow anyone to mix two kinds of scrap candy together. Keep them separate and they can go right into the next batch of that particular candy you make. Any man can use candy up if each kind " 364 Supplement to Friedman's Candy Teacher is kept separate. This is the great scrap candy secret. Take loo lbs. of scraps, melt up and strain, cook to 242°, and pour on a cream slab. Don't let it get cold. • Stir into a nice cream. Melt up, flavor well, and run in starch. Take out and dip in cheap chocolate and your scraps have disappeared. ANOTHER FORMULA FOR SCRAPS. Melt up 50 lbs. of scraps, strain, cook to 240°. Have 1 1/2 lbs. gelatine soaked in 2 gallons of water over night, and mix into the batch. Now melt 2 lbs. of bitter chocolate and mix in. Beat up and beat up. Run in starch. Put in dry room 24 hours. Take out and dip in chocolate or icing and watch your scraps disappear. SPONGE CANDY. A good commercial piece of candy and the largest piece made for the money, as it is a very bulky piece 365 Supplement to Friedman's Candy Teacher of goods. A particular piece of candy to make, but easy if instructions are followed exactly. First, grease your slab and place on iron or wooden frame 3 inches high around the slab. Take 15 lbs. of C sugar and 5 lbs. of glucose. Mix in kettle with a little water to dissolve and place on the fire and cook to 300". While the batch is cooking mix 4 ounces of soda in 3 ounces of water in a glass or dipper. When your batch is cooked remove from the fire and put in your soda and stir in well and quickly ; then pour on the slab the desired thickness. Do not touch the candy after you pour it on the slab. Let is stand until it gets perfectly cold. Then take an ordinary carpenter saw and saw in any shape or size desired. The saw makes a perfect, even cut and the candy looks very nice. This is a good seller and there is a big profit in it. You must make small batches, but you can make from 4 to 7 batches in one hour. This candy can be poured in large greased tin cans or pails, and when it is cold it will drop out of the can when can is turned upside down. 366 Supplement to Friedman's Candy Teacher COMMERCIAL CARAMELS. For dipping or wrapping. A very large profit can be made on this mixture. Take 50 lbs. of C sugar, TOO lbs. of glucose, ij/l gals, of water, 12 lbs. of caramel L starch and 3 gals, of condensed milk; put all in the kettle and mix up well while the mixture is cold. After all is mixed thoroughly, turn on the steam and cook to a nice soft caramel. Color and flavor to suit, and you will have a caramel costing about 4 cents that you need not be ashamed to give to anyone to eat. COCOANUT BON BON CENTERS. Here is a piece of candy that in eating and selling is second to none in the candy business when it is made right, and a good profitable piece to make. Here is how to make it : Take. 100 lbs. of glucose and 5 gals, of water. Place in steam kettle with 32 lbs. of maccaroon cocoanut. Turn on the steam and cook slowly until the mixture when cold will stick 36? Supplement to Friedman's Candy Teacher together. Take a little on a palette knife and place on a cold slab or tin, and when it sticks together nicely it is cooked. Turn off the steam and mix in your batch 4 lbs. of XXXX powdered sugar and 3 ozs. of vanilla flavor. We put the water in to boil and soften up the cocoanut and make it look nice and eat nice. This is a fine mixture for about 4 cents a pound, and can be dipped in cream, choco- late or icing at any season of the year. The candy will keep for an unlimited time. NO. 2 LOZENGES. 20 pounds glucose (3 XXX). 15 pounds XXXX powdered sugar. 15 pounds L starch. I pound gum tragacanth soaked five (5) hours or more in one-half gallon of water. Warm up the glucose until thin, then warm up the gum tragacanth in hot water bath and add to glucose. Stir in your fifteen (15) pounds of powdered sugar, then fifteen (15) pounds of L starch. Color and flavor to suit. Roll out by machine or hand, and cut. 368 Supplement to Friedman's Candy Teacher Place on boards, spread out separate. Put in dry room of no or 120 degrees heat for thirty-six (36) hours. Take out and cool off and they are ready to pack. All lozenges are made in this manner ; if you want them harder leave in dry room twelve ( 12) or twenty- four (24) hours longer. This mixture is used for all kinds of wafers. The trouble is in rolling them out thin. This is quite a trick. BLENDING CHOCOLATE FOR DIPPING. Five pounds sweet coating, five pounds pure liquor. Mix together for bittersweets. Five pounds milk chocolate, five pounds light choco- late coating. Mix together for half milk coating. Five pounds pure liquor chocolate, five pounds milk chocolate, five pounds sweet coating. Mix together. This makes an elegant coating. Handle those mixtures as you do the chocolate for dipping. Be careful about the heat, as heat takes all the life out of chocolate. Always remember this. Remember this fundamental principle and you will be successful. Otherwise you cannot. 369 Supplement to Friedman's Candy Teacher HEATING CHOCOLATE FOR DIPPING. This is a trade of its oWn, as you must learn how to handle chocolate and the right temperature to handle it in. First melt your chocolate in a hot water bath. Stir all the time and do not let the chocolate get any warmer than 98 or 100 degrees. Now when somewhat melted down cut Off your fire, thus not allowing to overheat. Now mix some on a cold slab until it is about cooled off to 65 degrees. Then dip your chocolate centers and set your drops in a tem- perature of 60 degrees to cool off. You will have no trouble. The great secret of handling ahd dipping chocolate is to get it as cold as you can handle it — about 65 degrees of heat. The temperature must be about 65; if it is colder or warmer you will have trouble with your work. As to stringing and so forth, one gets it as a knack through a little practice. HANDLING CHOCOLATE FOR DIPPING. Always keep an unmelted piece of chocolate in your pan with the melted chocolate. You then have a cold 370 Supplement to Friedman's Candy Teacher piece of chocolate to work with. In dipping chocolate be sure to cover them all over to keep them from leak- ing. This requires a little time and study, which will come with a little practice. If you want nice work use good chocolate. As a learner you should get the best, as this will help you to learn rapidly. Stir all choco- late by hand, thereby the chocolate will not get more heat than your hand temperature can stand. If you have warm, sweaty hands it will take you a little time to dip a high class chocolate, but in time you will get over that. The hand roll creams are hard to handle on account of being soft. Here is the best piece of candy to start to learn dipping with : Take some pat- ties that have been run on paper and dip those. They are hard and easy to handle, and learn to cover thena all over. A NEW DIPPING PIECE. A new dipping piece that is a winner and an eco- nomical piece to make. Take 'ten pounds of A sugar, two pounds of glucose, two quarts of evaporated milk, one-half pound of bitter chocolate. Put all in kettle and cook to 234 degrees; remove from fire, let stand 371 Supplement to Friedman's Candy Teacher for fifteen minutes, then add four pounds of fondant, two pounds of mazetta or marshmallow cream. Place in a warm bath and warm up until thin, then run in starch any shape desired, and dip in icing. You have an elegant piece of goods that will stand any kind of weather. This is a piece of candy that will stand the warm weather. If you have fifty or a hundred choco- late dippers that you want to keep busy in warm weather this is the piece of goods that will keep your business booming. You can make six kinds out of this mixture. Instead of using chocolate, for instance, use a Mapleine one-half ounco to twelve pounds, or one-half ounce of salt and two ounces of Macaroon cocoanut. The same batch can be turned into a mild mint, wintergreen, or lemon flavor. I am giving the smallest batches for wholesale business. You can multiply by ten times the size of the batch. The goods should stand in the starch room twelve to fifteen hours. ICING. Here is the formula for icing. This icing remains soft all the time. It is made and used only by the 372 Supplement to Friedman's Caiidy Teacher few largest biscuit companies in this country, and to my knowledge is made only by one candy firm in this country. I consider this one of the most valuable formulas ever written for the manufacturers of candy. It can be used to take the place of chocolate on any goods that are dipped in chocolate. And you have no fear of your goods spoiling in a warm climate. I kept one hundred and forty chocolate dippers busy in the summer on this mixture and dipped the following goods that were all good sellers and repeaters : Starch run caramels. Starch run marshmallows. Starch run fudge, all kinds. Starch run jellies, all kinds. Starch run creams, all kinds. Starch run butterscotch, all kinds. These goods and formulas are for the wholesale and retail business. There is not a prosperous candy man in the country today that will not boom his business by using this formula, and make the opposition sit up and take no- tice. I will now show you how to make the icing, which is the most valuable asset in the candy business today. There are two combines in this icing ; one is marsh- 373 ■ Supplement to Friedman's Candy Teacher mallow icing, the other is egg icing. Marshmallow icing does not dry out and become hard, while the egg or albumen icing is a quick dryer. The latter is used to make the goods dry enough to handle. The marsh- mallow icing is used to keep the goods soft for an in- definite time. Therefore they are mixed together ta produce the desired result. Now, Mr. Candy Man, did you ever eat the icing on the National Biscuit Company's cakes and cookies and wonder how it was made ? Well, here are the directions, and more valuable to the candy business today than it is to the bakery. GELATINE ICING. Soak two pounds of golden flake gelatine in two gallons of water over night. Take forty pounds of sugar, twenty-five pounds of glucose, mix with one and a half gallons of water. Cook to 240 degrees, then turn off steam, then pour your soaked gelatine in the sugar and mix in well, then pour into your marshmallow beater and beat for thirty minutes, until a light foamy marshmallow, and then you have one- half your icing made. Now you mix up the egg or 374 Supplement to Friedman's Candy Teacher albumen batch as follows: Soak one pound Russian albumen in one gallon of water ten or fifteen hours. Put in beater and add twenty pounds of XXXX pow- dered sugar, and beat well in large beater. This batch will take fifty-five pounds of XXXX powdered sugar. Add the remaining thirty-five pounds of powdered sugar slowly, and when well beaten up add your marshmallow. Mix and beat the two batches together and then add one-half ounce of powdered tartaric acid ; mix well. This icing will keep thirty-six hours if kept covered up with a damp cloth or close cover. Now use it for dipping like you do chocolate ; take out the amount you want to use and flavor the white with vanilla or vaniline, the pink with strawberry and color. The maple color with burnt sugar and a good mapleine. The chocolate with bitter liquor chocolate melted in hot water. You have four coatings that can go to any climate at any time of the year, and will be a staple article all the time. You can dip all kinds of gum work, fig paste and jellies in this mixture and receive the best results. There will be a big demand for these goods in the warm months to take the place of chocolates. A nice soft cocoanut bonbon dipped in this icing you can ship anywhere, and when flavored nice will keep better and look better and keep their 375 ^ Supplement to Friedman's Candy Teacher gloss better than any cream bonbons made in the world. A NEW PIECE OF GOODS. Six ounces of Jap gelatine soaked ten to fifteen hours in one-half gallon of water. Take twenty pounds sugar, twelve pounds glucose, three quarts of water and cook to 260 degrees. Turn of? steam and pour in your Jap gelatine; mix while stirring. ■ When stirred in well turn on steam and cook five minutes. Turn off steam and add the following ingredients and mix in good: Four pounds raisins, four pounds cur- rants, two pounds mixed nutmeats, one ounce rasp- berry flavor. Pour on a candy slab that has been cov- ered with manilla paper. Let stand over night with three-quarter inch iron bars around it. Rub powdered sugar over the top. Cut in pieces and turn over on slab, having the paper on top; wet the paper with a damp cloth. Then remove plaper and cover the cream with powdered sugar. Then cut in any size you want and dip in chocolate or icing, and you will have the finest piece of new candy on the market, and a re- peater at all times. This piece of goods can be wrapped in wax paper and sent anywhere. It is a 376 Supplement to Friedman's Candy Teacher fine eating piece of candy and an economical piece, and will bring your customers back for more. All that is particular about it is the flavor. Flavor it good and it will be a winner. CHICLE CHEWING GUM. For the past seven years, during which we have been placing before the world the book known as Jake Friedman's Common Sense Candy Teacher, we have frequently been asked for a formula for the manufac- ture of chewing gum. We have in the time received inquiries from all over the civilized world, both .where gum was known and was not known. We searched well for one who by practice as well as precept might tell in plain English the Truth about Gum and its Principle. We found many who could supply us with the formula and who thought they had the theory; but we refused such ignoble deductions volunteered as information and fact. In the subject matter found in the Treatise herein given we believe fhat we have the true Facts and Principles, as they have been given by a tradesman 377 Supplement to Friedman's Candy Teacher who as such has been boiling Chicle Chewing Gum and served over fifteen years of his life in this posi- tion. We feel as though he is qualified to speak and can explain the conditions, actions and outcome of Chicle Chewing Gum and its Principles and Points of Contact, when the beginner finds difficulty and has his trouble. The Treatise is presented to the world with the intent: to overcome loss of time and money in Experimenting, and to teach the new and inexperienced person in the Trade the Principles of Gum Manufac- ture and the Boiling of same, it being the Simple Truth. MANUFACTURE OF CHICLE CHEWING GUM. Chewing gum is produced by cooking the sap of the Achras Sapota tree with sugar, glucose, etc., and properly flavored. This tree is a native of Mexico, from whence the sap is brought. The sap is known to the tradesmen as Chicle, which is, speaking plain Eng- lish, an indestructable resin; the same being pro- nounced by eminent medical authorities as pure and free from any injurious substance. It being in fact very beneficial to the human race for relief of various forms of indigestion, dyspepsia and the .like. 378 Supplement to Friedman's Candy Teacher CHICLE AND ITS QUALITIES. The product, chicle, is in truth the all in all of Chicle chewing gum. And, inasmuch as it has very deceiving points which are not discernible to the novice, it would be well to explain here that the cause for the gum being sticky is due to the fact that the gum, or rather chicle, has been drawn from young trees. The mode of remedying this fault is to cook for a long time or allow to lay and dry for some time. This takes considerable of the life out of the sap. As in many other arts and trades, in the manufacture of chewing gum the less one knows about the facts the more he thinks he knows. But the actual fact and reasons are this : the gum will chew according to the quality of the chicle, and this is with but very, very few exceptions. It is a difificult matter to judge good chicle by its looks or chewing qualities before cooking. While one may judge correctly and accurately many times, yet poor chicle will sometimes deceive one. COOKING THE CHICLE: ITS OBJECT. The cooking of the chicle is very important and re- quires attention. The thing to know positively is the •379 Supplement to Friedman's Candy Teacher object of cooking this chicle. It is for the purpose of cooking out the water or reducing the gum to a cer- tain point where it can be taken from the kettle when it is neither too hard nor too soft to knead. This will be readily determined with a little experience. The result, when too much cooking is done, is the gum is hard and brittle, and likewise when cooked and re- moved too soon it is soft and sticky. This soft gum will sweat and become damp, sticking to the wrappers. It might be mentioned here that in case either of these conditions occur, do not think that the gum itself or rather chicle is spoiled. It never spoils. A common trouble is that when a little old the gum crumbles. This may be caused by the water not hav- ing been cooked out thoroughly, or the gum may have been in a damp place for a time. This causes the sugar to melt, and, when it again dries, crystals are formed which break up in small particles, when the gum is chewed. In this case the gum is often con- demned as poor. It is well to have a drying room where the gum may be thoroughly dried before wrapping. If this is done the gum will not need so much cooking. 380 Supplement to Friedman's Candy Teacher RECIPE. The following recipe, when conformed to the pre- ceding suggestions and facts following, is the one used in making standard brands. Take twenty (20) pounds of dry chicle — the same chopped fine and freed from bark and foreign matter — and about sixteen (16) pounds of glucose. Place these in a steam kettle or mixer and turn on about twenty (20) pounds of steam. When this mixture begins to melt turn on the power so that the mixing will prevent burning, and continue this, regardless of time, to a point where the steam is turned off of the kettle ; that is to say, until the cooking is done. This point as near as can be described is determined when the water is cooked out just enough to allow the balance of same to evaporate between the time you turn off the steam and the gum is cool enough to handle with bare hands. This is accomplished only by experienced judgment. POINTS TO BE NOTED ABOUT THE BOILING. While experienced judgment is valuable in knowing just when a batch of chicle gum is ready to remove from the fire the following pointers and explanations 381 Supplement to Friedman's Cand^ Teacher will greatly assist one in judging for himself. Care should be taken to become familiar with the appear- ance of the mixture as the water is cooked out. This generally is determined by the oily surface of the batch and the disappearance of the watery sudsy bub- bles. When the kettle has been cooled and the batch (gum) is done, about fifty (50) pounds of powdered sugar are put into the kettle and mixed thoroughly. The fact that the sugar candies on the surface of the kettle when the kettle is very warm is due cause for allowing the kettle to cool before adding the sugar. Then add six to ten ounces of flavoring (essential oils), never extracts. Keep the kettle cold as much as possible, as the heat evaporates essential oils readily, and the full strength is not obtained. Take the batch (gum) from the kettle, knead, or roll thin (using powdered sugar), and cut in sizes to suit, and when dried and cooled for several hours it is ready for wrapping. WHEN THE BATCH IS DONE. The question of determining just when the gum is done must be decided by a little experience — as all kettles do not have the same speed, and the only guide 382 Supplement to Friedman's Candy Teacher we can give is that the signs appear as follows: In fast moving mixtures the gum is done when the little strings break off and float in the air, or the gum clings to the side of the kettle or bubbles form and break on the surface. In slow moving kettles note the appear- ance of the mixture, at the same time considering just how much the kettle has cooled. The point of turning the steam and mixing the sugar is determined solely by judgment, which can easily be qualified by a little experience. Remember that anything oily cuts the chicle and makes soft gum. The dryer the chicle the less time it takes to cool the gum. If you should cook the gum a little too long, add a little glucose to it and go on. If you cook your gum too little or not enough mix all the scraps and piece gum you can. A batch of gum may be cooked in one or more hours. This is determined by how much water there is in the chicle and how long it takes to boil it out, to the right point. Though a large majority of the present day manu- facturers use a gum paste or, to speak, chicle substi- tute, yet this does not cheapen nor aid you, as it cuts the chicle, as all oils tend to do, and is not a necessity, nor does its presence need to be found in any gum. 383 Friedman's Common-Sense Candy Teacher CHOCOLATE MOLDS. Making Chocolate Rabbits, Chocolate Eggs, Chocolate Fish, etc. You can buy the molds very reasonable and when made properly are a very at- tractive and a good selling article. It requires some knowledge and practice and they can be turned out rapidly and perfect and there is no waste attached to this work at all. Now follow these instructions and you will be successful. Grease the inside of your mold with Konut, very thin. Now melt a good grade of chocolate. Put some on a piece of marble or tin pan and mix until near the setting point. Now take a 2-inch brush and rub the inside of your egg mold until it is %-inch thick all around the inside, then put in a cool place for J^ hour, trim ofif edges and knock out on the table or slab and put small eggs or candy in 5^ of the shell, rub a little chocolate on the edges and stick together. Those goods can be made solid in the same way. More profit in the hol- 384 Friedman's Common-Sense Candy Teacher low ones. The more molds you have the quicker you can turn out the work; do not put any grease or water in your chocolate, use a good grade of chocolate and your goods will come out all right. There are molds for Fish and Bars; those can be made the same way. In making the Bars fill the shell with Fondant, any flavor desirable, and this is one of the best sellers in the candy line today. Follow instructions and use a little patience and you will be all right. CHOCOLATE MOLDS. In making the Cream Bars fill your molds a little lower than the top, so you can have a small space on the top to help you get the cream bar out easily. Have a little space always in your mold ; do not fill to the top, as this prevents the mold from coming out easy. Put your mold in a cool place after filling for 20 or 30 minutes, and then knock out gently. 385 Friedman's Common-Sense Candy Teacher MATZA PAN. ALMOND PASTE WORK. A dead line of candy that is rapidly coming to its own, as this is without doubt the highest class of candy in the business today and is rapidly grow- ing. All this work is made by hand, in plaster paris molds. For instance, take 5^ of a walnut shell, clean good and grease thin with Konut; use a brush; place the shell flat side down on a piece of glass 4 inches square. Now place a wood or paper frame 2 inches square around the shell and i inch higher than the shell ; mix up enough plaster paris to fill the frame ; have walnut shell in the center and pour your plas- ter paris over it. Let set and remove the shell, and you have a walnut mold to make any kind of Almond Paste. All kinds of molds can be made the same way. Now to make Almond Paste> take 25 lbs. of blanched almonds, grind up fine; to this add J^ Fondant cream, flavor and color to suit and shape in any mold desired. This is the original for Almond 386 Friedman' s Common-Sense Candy Teacher Paste work and is No. i in every detail. Mix the Fondant well with Almond Paste. Use a little XXX powdered sugar or starch to handle the mixture with and to keep it from sticking to the molds. Use a machine for blanching the almonds and put in a dry room to dry for 24 hours. You must not grind the almonds while they are damp, and they must be ground to a paste before mixing with the fondant. Use about 20 per cent of glucose in mixing and grinding your almonds to a paste. Make all your colors a light tint. Crystallize those goods and they will keep in moderate weather for 3 months. 387 Friedman's Common-Sense Candy Teacher PECAN ROLL. The best piece of candy made in the candy busi- ness today and the best seller in the business. Owing to the high price of Pecan meats there is not much sale at present time, but it is going to be one of the coming pieces of candy. Now this is the way to make it: Take 12 lbs. of cane sugar, one teaspoon level full of cream of tartar, add 2 qts. of 18 per cent cream, i qt. good milk; cook to 244° on the thermometer; set off the fire, add 3 lbs. of Nougat cream, stir in the batch for }4 minute, put on the fire for a few seconds to warm the bottom, stirring all the time. Then pour on a damp cream slab for 5 minutes and cream it like Fondant. The most of the Fondant will mix in on the slab; when it sets roll out in rolls about 5 inches long and i^ inches thick. Let stand to set i hour. Now take 7 lbs. glucose and 5 lbs. sugar, mix 2 qts. cream and i qt. condensed milk; mix in and cook in your batch of 388 Friedman's Common-Sense Candy Teacher coating; cook to 250°; set on the barrel and with 2 table forks dip your rolls in the batch quick and throw the pieces of roll in Pecan meats and roll to the size desired, and you have the best Pecan roll in the market. Flavor your batch Mapleisco and color with caramel color and add 4 ozs. of Pecan pieces, if desired. Take 2 table forks between the thumb and fore- finger of your right hand, placing the handles of the forks one on top of the other, and have the points of forks 3 inches apart. Now drop the roll in t^ie coating with the left hand and cover well ; now lift up the roll with the 2 forks, let the coating drip off, and then throw in the Pecan meats and cover with the nuts and roll the size desired. 389 Friedman's Common-Sense Candy Teacher ROCK CANDY. Rock Candy is one of the lost arts in 99% of the candy factories in this country today, and is one of the best paying lines in the business. The great drawback is it consumes a large quantity of sugar that remains as a syrup and crystal sugar that forms on the sides that cannot be used for the same pur- pose again, but can be used in making any kind of candy except Rock Candy and crystallizing, for in using sugar to make Rock Candy 20% of its sugar strength is lost. This is the way to make Rock Candy : Use three cross tin cans or galvanized iron, make the cans as per description: can should be 14 by 12 by 18 inches. The. holes in the two sides of the can are 2 inches apart, up and down ; then run a string through the holes across the inside of the cans, starting at the bottom and work up ; now make flour paste like you use for hanging paper and paste plain Manila paper on the outside of the cans, good and 390 Friedman's Common-Sense Candy Teacher tight. This keeps the syrup from leaking through the sides of the Rock Candy cans. Now take loo lbs. of cane sugar, 7 gals, of water and cook with a Sacrameter. When your batch boils test it with your Sacrameter; you must start it as low as 30% by the Sacrameter, wash down inside of your kettle and cook to 37% ; pour in your cans with the strings inside and sealed on the outside ; now put your cans in a hot room, 125° to 130° and let stand 48 hours; drain off your syrup and let cans stand without the syrup in the hot room S or 6 hours to dry ; remove your strings of Rock Candy. Clean out your cans and make another batch as before. All candy fac- tories made this candy 25 years ago. The competi- tion was so keen and prices so low that all but a few dropped out. There is good money in Rock Caindy today. It is a standard and pure piece of candy and used a great deal by physicians. 391 Friedman's Common-Sense Candy Teacher CRYSTAL WORK. This is the most particular kind of work in the candy business. There are two kinds, hot and cold. What is meant by cold is when the crystal is cooled off to the degree of fresh milk or about 105° of heat. This crystal is used for all kinds of mixed cream work, Bon Bons, Creamed Almonds, Filberts, Patties, etc. The principal thing in crystal is the cooking — 13^ gals, of water to 20 lbs. of sugar. Try it when it first boils with a Sacrameter. If it regis- ters more than 31 % to start then cook to 33 or 33 J^ or 34%, according to the light or heavy crystals de- sired. Be sure to keep your kettle and tools free of sugar. Follow this formula and you will be suc- cessful. Only one candy maker in 500 understands this line of work. It is well worth knowing. Cook your crystal as formula; let stand till cool to about 105" ; pour over your creams and let stand 12 or 15 hours and drain. What is meant by Hot Crystal 392 Friedman's Common-Sense Candy Teacher is to use your syrup hot, just after it is cooked. To crystallize all kinds of A B Gum work and Jellies that will stand the heat without melting, cook this syrup to 35° by the Sacrameter; pour over your goods in pans and cover with a piece of paper; let this stand about 42 hours and drain, to dry in a room or space of 100 to 130° of heat. All the Jelly work is first rolled or covered with fine granulated sugar, sieve the sugar off and then crystallize. After all crystal work is drained for 2 hours, spill out of the pans and pick apart, as in crystallizing the pieces stick together a little, and when picked apart, when fresh, they come apart easy. 393 Friedman's Common-Sense Candy Teacher THE CANDY BUSINESS IN THE WAR. The shortage of sugar worked havoc in the candy trade. Many of us was short of sugar for weeks, short of glucose, cocoanut and nuts of all kinds. Many thought that candy making would have to stop entirely, but not so. "Necessity is the Mother of Invention" and the brains of the candy maker got busy and he did wonders. I have seen them work making candy for weeks without either sugar, sac- charine or glucose, and the business went on very good, and no complaints. I have made the highest grade of ice cream for six months, without a parti- cle of sugar or saccharine used in the making, and will say, without contradiction, there were no com- plaints. Many of us have learned from the shortage of sugar, data that is invaluable to us at the present time, and will be more so in the future. Many men in the candy business would be ready to meet the sugar question in another crisis without fear. It 394 Friedman's Commands ens e Candy Teacher is the old story, "It is an ill wind that blows nobody good." So, after all, I do believe that the small allotment of sugar did a world of good to the candy business today, and no law as to purity was broken. No materials used of any kind that conflicted with the pure food law. 395 Friedman's Common-Sense Candy Teacher SOUR FRUITS AT FOUNTAINS, ETC. A new and good way to take care of fruits. If your fruit is fermenting, put in kettle, add J sugar, cook to boil, stirring all the time ; set off the fire and stir briskly until signs of foam have disappeared, and your fruit is just like new, and not a particle of waste to the batch at all. Have you seen men skim off the top foam and throw it away, and waste half of the batch by so doing ? I have ; that is the way I learned this simple plain method. Saves hundreds of pounds of fruit in a season. 396 Friedman's Common-Sense Candy Teacher To make Bon Bon cream for 4ipping, you all make this, of course, but the modern, tip to date way to make high grade, high gloss dipping cream is as follows. This receipt is worth $500 to any man in the candy business : Put 6 ozs. of white gum arable in a 60- or loo-lb. kettle; add 3 gals, of water and boil, and stir until gum arable is dissolved; set off the fire and add 50 lbs. cane sugar; set on fire and cook to 242° and pour on a wet slab and sprinkle with cold water; when cold stir up, and when it is setting put in a tub or can and cover with a damp cloth ; let stand for i hour and you have No. i glazed dipping cream that will retain its gloss for quite a time. 397 Friedman's Common-Sense Candy Teacher CORDIAL WORK BRANDY DROPS, WINE DROPS, BOTTLES, ETC. Twenty-five lbs. cane sugar, 2 gals, water, cook with Sacrameter; when the batch boils it should be as low as 28 by the Sacrameter — then cook to 2)7% ; keep kettle clean and tools also; now add 2 ozs. Vanilla flavor and then run in clean starch, not cold starch; the starch should be a little warm, if possi- ble. Now, when your board is full, sieve a little starch over the top of the goods and let stand for 2 hours, then with a wire that will reach across the board, get the wire under one end of the cordial and turn over in the starch and then let stand 14 hours and then take out of the starch and brush clean and careful and you have a first class cordial. 398 Friedman's Common-Sense Candy Teacher CORDIAL WORK. After your cordial is run in the starch molds try them with your hand and see if they are set hard enough to turn over; if not, let stand a little longer. This work must be handled very careful as they break easily. When just made, you can crystallize these goods or sell without crystallizing. 399 INDEX TO FRIEDMAN'S COMMON-SENSE CANDY TEACHER AND SUPPLEMENT INDEX. COMMON SENSE TALKS. Page. Accidents Will Happen 14 An Apology , 11 Are You a Candy Maker 27 Be Original, Don't Imitate 17 Cleanliness 20 Don't Guess 22 Give It a Name 31 Not Left In the Dark 37 Notice the Recipes 36 Sermon to Employes 18 Talk to Helper or Buck 13 Talk to the Candy Maker 12 The Other Fellow 34 To the Clerk 24 Up to Date Confectioner 29 Where Were You Born 16 Watch Small Things 35 Which Pays Best 33 TALKS ON MATERIAL. About Dipping Bon Bons 51 About Dipping Fruits 55 About Gelatine 53 About Hand Rolled Chocolates 41 About Paraffin 50 403 Index PAGE About Plaster Molds 46 About Sugar 45 A Few Words About Scrap 56 Beating Albumen 52 Colors for Kisses 42 Egg Beating 52 Glace Dipping Forks 44 Pointers for New Beginners 58 Pointers on Sanding Drops 43 Pointers on Starch 48 Pointers on Store Advertising 59 Plaster Paris Molds 47 Strain Your Batches , 57 Strips for Chewing Kisses 42 The Chocolate Dipper 49 Water Tests 54 FORMULAS. A. A B Gum Drops No. 3 128 About Albumen 65 About Fruit Nougat 64 About Salted Nuts 210 About Sundaes 287 After Dinner Mints 161 Almond Cocoanut Squares 251 Almond Paste Bar 181 Almond Paste for Fruits, Etc 181 Almond Paste Pickles 217 Ambrosia Syrup 3CXD Apricot Jelly 138 404 % Index PAGE Apricot Syrup 292 Apricot Syrup 300 April Fool Candies 245 Artificial Vanilla Extract 154 B. Bamboo Stick 123 Banana Crushed Fruit 278 Banana Ice Cream No. i 266 Banana Short Cake 289 Banana Sundae 286 Banana Sundae No. 3 287 Baskets for Christmas 229 Birch Beer Syrup 301 Bisque Bon Bons 244 Bisque Ice Cream 274 Bitter Sweet Cream 91 Blackberry Crushed Fruit 279 Black Crook Bar 234 Black Walnut Brittle 214 Black Walnut Slice No. i 252 Blanched Salted Peanuts 223 Bon Bon Cream No. 2 97 Boston Cream Bar 179 Brandy Chocolates 145 Brandy Drops 238 Brazil Bar No. i 171 Brazil Ice Cream 268 Breaded Veal Chops 224 Broken Mixed for Christmas 246 Burnt Almonds No. i . ,82 Burnt Almonds No. 2 ^ 83 405 : Index PAGE Burnt Peanuts No. 2 84 Burnt Sugar for Coloring 221 Buster Brown Squares 25 1 Butter Cream Chocolates 145 Butter Cream Sticks 170 Butter Scotch Bars 206 Butter Scotch Chocolates 147 Butter Scotch Squares 205 Butter Scotch Wrapped 205 Butter Scotch Wrapped No. 2 205 C. Cabinet Cream Slice 227 Candy Beads 193 Candy Fruit Cake Slice 178 Candy Stars 229 Canton Fizz 304 Caramel Cream Roll 197 Caramel Icing 164 Caramel Ice Cream No. i 271 Caramel Ice Cream No. 2 263 Caramel Paste 164 Caramel Sundae , 284 Catawba Egg Shake 308 Centers For Butter Cups 182 Ceylon Squares , 103 Celery Phosphate 301 Cheap A. B. Gum Drops No. 4 127 Cheap Caramels No. o 75 Cheap Fudge in Cheap Marshmallows 131 Cheap Standup Caramels No. 14 75 406 Index PAGE Cherry Crushed Fruit - . . 37,9 Cherry Ice 300 Cherry Sundae No. 7 286 Chintilles 166 Chocolate Almond Rolls 143 Chocolate Caramels 76 Chocolate Coated Cream Cakes 145 Chocolate Cocoanut Bars 106 Chocolate Cordials 142 Chocolate Cream Easter Eggs , 230 Chocolate Ice Cream 270 Chocolate Nut Sundae 287 Chocolate Paste 158 Chocolate Sundae 284 Chocolate Sundae 289 Chocolate Syrup No. i 290 Chocolate Syrup No. 2 , 290 Chocolate Syrup No. 3 295 Chocolate Wrappers 150 Chop Sticks 122 Chop Suey Chocolate 151 Chop Suey Cream Slice 254 Chop Suey Sundae 310 Cinnamon Wafers , 242 Citric Acid 259 Claret Lemonade 31° Claret Syrup 309 Clove Drops 218 Cocoa Frappe Cream 244 Cocoa Shake 305 Cocoanut Bars No. i 106 Cocoanut Bars No. 2 107 407 Index PAGE Cocoanut Biscuits loo Cocoanut Bon Bons 219 Cocoanut Cakes No. o , 102 Cocoanut Com Crisp 196 Cocoanut Cream Biscuits 198 Cocoanut Cream Rolls 108 Cocoanut Cut Straws loi Cocoanut Fig Squares 102 Cocoanut Ice Caramels 81 Cocoanut Jibs 104 Cocoanut Kisses No. i 105 Cocoanut Kisses No. 2 105 Cocoanut Kisses No. 3 106 Cocoanut Lumps , 102 Cocoanut Midgets 107 Cocoanut Nougat 68 Cocoanut Pastelles 104 Cocoanut Scrap Fudge, Cheap 113 Cocoanut Slice, Good 103 Cocoanut Snacks loi Coffee Caramels 77 Coffee Ice Cream 272 Coffee Sundae 285 Coffee Syrup 290 Coffee Syrup No. 4 301 Colonial Cream Bar 249 Commercial Mixed for Christmas 248 Cream Almonds 84 Cream Center Caramels 81 Cream Cherries 206 Cream Coated Easter Eggs 240 Cream for Bon Bons , 96 408 Index PAGE Cream for Starch Good No. ii 94 Cream for Starch Work No. 12 - 94 Cream for Wafers 96 Cream Filberts 235 Cream Fruit Squares 178 Cream Mellow Stick 223 Cream Mint Braid 162 Cream No. 9, for Hand Rolled Chocolates 90 Cream Nougat 172 Cream Nut Cherries 207 Cream Peanuts , . . 86 Cream Potatoes 224 Creme De Menthe 285 Creole Kisses 107 Crushed Fruit for Counter 278 Crystal No. i 220 Crystal No. 2 221 Crystallized Ginger 214 D. Delight 303 Delmonico Glaces 187 Delmonico Ice Cream 263 Denver Nougat 70 Don't Care Syrup 291 Druggist Special Crushed Fruit 280 Dutch Lunch Box 241 E. Egg Chocolate 304 Egg Cream Chocolates 146 Egg Flip 305 Egg Nogg 302 409 PAGE Egg Phosphate 304 Egg Shell Easter Eggs 166 Extra Fine Cream Almonds , , 86 Extra Fine Nougat 66 F. Fancy Orange Dish 274 Fig Chews 201 Fig Glace, XXXX 154 Fig Paste No. 2 155 Fig Paste Straws 175 Fig Sundae 285 Figs for Sundaes 278 Figs in Syrup 236 Figolets 157 Flaxceen Tablets 216 Fondant for Hand Rolled Chocolates, XX 93 Fondant XXX for Cheap Centers 89 Four Star Cream \ 91 Fourth of July Baskets -. 229 Frappe Caramels . . . . , 78 Frappe Cream Chocolate 148 Frappe Nut Caramels 79 Frappe for Topping Off Sundaes 311 French Chocolate Ice Cream 272 French Cream Prunes 213 French Glace Fruits , 185 French Ice Cream, Extra Fine 270 French Ice Cream No. i 264 French Punch 310 French Toasted Marshmallows 189 Frozen Cream Chocolates 151 4ro Index PAGE Fruit Bar Taffy 136 Fruit Cake Slice 155 Fruits for Use in Ice Cream 259 Fudge No. 3 Ill Fudge No. 8 m Fudge, XX no G. Ginger Drops 243 Ginger Pod Glaces 240 Ginger Snap Creams 252 Ginger Syrup No. i 293 Ginger Syrup No. 2 294 Ginger Syrup No. 4 294 Ginger Tablets 243 Ginger for Counter Use 279 Glycerine Hard Gums 130 Golden Molasses Kisses 134 Good Chewing Nougat 66 Good Cream for Starch Goods 93 Good Hand Rolled Cream 92 Grape Syrup 295 Ground Coffee Chocolates ; igo Gum Paste for Flowers 152 H. Hand Rolled Cream No. 6 90 Hand Rolled Cream No. 16 95 Hoarhound Flaxseed Tablets 216 Hoarhound Stick Candy 120 Hokey Pokey Ice Cream r 275 Hollow Chocolate Easter Eggs , ".' 148 411 Index PAGE Honey Caramels 74 Honey Comb Chips 117 Honey Comb Lady Fingers 116 Honey Comb Made on Hook Only 118 Honey Comb Sponge 116 Honey Comb 5c Bars 238 Honey Hand Rolled Cream 94 Hong Kong Sundae 283 Hot Chocolate No. i 306 Hot Chocolate No. 2 306 Hot Egg Nogg No. 6 288 Hot Lemonade 288 Hot Malted Milk 303 How to Make Glass Dishes 233 How to Prepare for Rock Candy 167 How to Use Caramel Icing 165 How to Use Ginger Crystal 214 L Ice Cream Croquettes 298 Iceland Moss Wafers 242 Icing for Decorating 173 Imitation Fruit Nougat 71 Imitation Paste for Flowers 153 Imitation Paste for Leaves 153 Immense Chewing Taify 132 Italian Cream No. 20 177 Italian Cream Bar 176 Italian Cream Bar No. 13 176 J. Japanese Cake , 226 Jap Gelatine Cream for Starch Work 97 412 Index PAGE Jap Jelly 140 Jap Jelly for Cream Roll 138 Jap Jelly for Ices 140 Java Ice 306 Jelly Cream Wafer Chocolates 144 Jim Crow Chocolates = 143 Just It 303 K. Kinds of Broken Candy 247 Kinds of Candy Glassware 232 Kinds of Christmas Mixture 248 Kinds of Nut Brittles 214 Kinds of Nut Glaces 208 Kinds of Soda Foam 2yy L. Lemon Drops 200 Lemon Ice No. i 296 Lemon Ice Cream No. i 265 Lemon Squares 200 Lemon Stick Candy 120 Lemon Syrup No. i 293 Lemon Syrup No. 2 293 Licorice Gum Drops 129 Lime Drops 201 London Jelly Fruit Bar. 139 M. Maple Almond Bar , 245 Macaroon Bon Bons, Good 227 Maple Caramels 78 413 Index PAGE Maple Fondant No. i 89 Maple Fondant No. 2 89 Maple Fudge no Maple Ice Cream No. i 264 Maple Nougat Bar 222 Maple Peanut Squares 252 Maple Sugar Cakes No. i , 220 Maple Sugar Cakes No. 2 220 Maple Syrup 294 Maple Walnut Cream Bar 177 Maple Walnut Fudge no Maraschino Ice Cream 270 Maraschino Sundae 285 Maroon Caramel 190 Maroon Glaces 190 Maroon Ice Cream No. 2 264 Marshmallow Caramels , yy Marshmallows, Good 131 Menthal Drops 197 Mexican Penochis 237 Milk Punch 302 Milk Shake 309 Molasses Chips for Coating 215 Molasses Chocolate Crisp 194 Molasses Cream Cuts 199 Molasses Mint Chews 209 Molasses Peppermint Taffy 136 Molasses Taffy 135 Molasses Walnut Buds 172 N. Napkin Rings 237 Nectar Syrup 293 414 Index PAGE Nectar Syrup No. 6 294 Nesselrode Ice Cream No. 2 273 Nesselrode Pudding No. i 268 New England Sundae 287 New York Ice Cream No. i 269 Newports 217 None-Better Molasses Taffy 137 Nonpareil Chocolates 150 Nougat Cup Cakes 69 Nougatine Chocolates ' 147 Novelty Ice Cream Dish 298 No. I Cocoanut Chewing Taffy 133 No. I Hard Gums , 127 No. 2 Hard Gums , . 128 No. 3 Hard Gums 128 No. I Molasses Kisses 132 No. I Molasses Taffy .■ 133 No. 8 Nougat ; . 71 Nut Bars, Assorted , , 192 Nut Cake Slice 155 Nut Cream Centers 92 Nut Ice Cream 276 Nut Glaces 208 Nut Patties 199 Nut Squares or Tablets 189 O. O. K. Sundae 286 OM-Fashioned Peppermint Cuts 200 Old Style Molasses Taffy 136 Opera Caramels No. i 235 Opera Caramels No. 2 80 415 Index PAGE Opera Chocolates \ 192 Opera Cream Bar No. i igi Opera Cream Cakes 243 Opera Dates 213 Opera Prints 168 Opera Walnut Bar 191 Orange Crushed Fruit 279 Orange Dish for Ices 274 Orange Extract No. 2 292 Orange Ice No. i 296 Orange Ice Cream No. i 266 Orange Phosphate 302 Orange Sherbet No. 2 308 Orange Short Cake 289 Orange Straws, Extra Fine 182 Orange Syrup 291 Oriental Sundae 288 Oxford Chips 180 P. Party Bon Bons 96 Party Chocolates 96 Parisian Chips 203 Paste Caramels 82 Peach Crushed Fruit 278 Peach Ice 297 Peach Ice Cream 269 Peanut Brittle, Good 185 Peanut Butter Chocolates 144 Peanut Chocolate Fudge 114 Peanut Croquettes 156 Peanut Com Crisp 196 416 Index PAGE Peanut Crisp , ig^ Peanut Fudge 114 Pecan Cakes No. 9 254 Pecan Chocolate Dates 219 Pecan Cream Date Glace 186 Pecan Dates 219 Pecan Loaf 225 Pecan Sundae 283 Penny Peanut Bar, Good 184 Peppermint Stick Candy 122 Pewees loo Pignolia Cuts 169 Pineapple Crushed Fruit 278 Pineapple Syrup 293 Pishtachio Ice Cream 273 Plantation Drops 211 Plain Lemonade 307 Plum Pudding 267 Plum Pudding 163 Pointer on Honey Comb 115 Points on Fudge 109 Pointers About Caramels 73 Pointers in Making Cocoanut Cakes 99 Pointers on Butter Cups 183 Pointers on Fruit Ice Cream 260 Pointers on Ices, Sherbets, etc 262 Pointers on Jack Straws 183 Pointers on Nougat 63 Pointers on Stick Candy 119 Pop Corn Balls 250 Pop Corn Brittle 203 Pop Corn Crisp 195 417 Index PAGE Pressed Figs 239 Princess Fudge 113 Puffed Rice Brittle No. 3 159 Puffed Rice Brittle No. 4 159 Puffed Rice Cakes 160 Pure Fruit Cream Centers No. i 95 Q- Quick-Made Marshmallows 130 Quick-Made Nougat 67 R. Rainbow Fudge 1 12 Raisin Cream Clusters 216 Raspberry Crushed Fruit. 280 Raspberry Ice , 298 Raspberry Ice 300 Raspberry Syrup 295 Reception Stick Candy 121 Red Paste Color 180 Ribbon Balls 202 Rice Brittle 203 Rock Candy 168 Roman Punch 299 Roman Punch Syrup 308 Rose Jelly Gum Drops 238 Russian Marmalade 174 S. Salted Almonds 211 Salted Pecans No. i 212 Salted Pecans No. 2 211 418 Index PAGE Salted Peanuts No. i 212 Salted Peanuts No. 2 .... , 212 Salted PufJfed Rice 215 Salted Walnuts 239 Saratoga Caramels 80 Sarsaparilla Syrup 291 St. Patrick Baskets 229 St. Regis Chocolates 149 Scotch Kisses No. i 187 Scotch Kisses No. 2 188 Sensible Suggestions, both for the Employer, Clerks, Candy Maker, Dipper, Ice Cream Maker, etc 315 to 337 Sherbet Syrup 308 Silver Fizz 305 Simple Syrup 281 Shilo Chocolate Caramels 74 Short Eating Nougat No. i 67 Snowflake Cream 280 Snow Flakes No. i 160 Stvow Flakes No. 2 161 Spun Sugar Nets 218 Soda Foam zyy Soda Lemonade 307 Soda Pop Corn Flake 195 Starch Cream No. 17 98 Starch Cream No. 18 - 98 Strawberry Glace 265 Strawberry Ice 297 Strawberry Rock 163 Strawberry Sundae 284 Strawberry Syrup 292 Strawberry Taffy 135 419 Index PAGE Stuffed Dates 236 Sugar Mints , . 198 Sugar Sand ' 202 Sugared Popcorn 221 Swiss Chocolates 142 Syrup Lemonade 307 T. Taffy Delights 138 Tangerine Creams 170 Texas Cream Flake No. i 253 Texas Cream Flake No. 2 253 Texas Pecan Cakes 158 Tiffany Candy Glassware 232 Toasted Marshmallows 188 To the Soda Water Dispenser 261 Transparent Gum Drops 129 Tutti Frutti Ice 297 Tutti Frutti Ice Cream No. i 265 V. Valentine Hearts 228 Vanilla Caramels No. i 76 Vanilla Extract, Good and Cheap 153 Vanilla Ice Cream No. i". -. • 267 Vanilla Ice Cream No. 2 269 Vanilla Ice Cream No. 5 275 Vanilla Ice Cream No. 6 275 Vanilla Nut Caramels 76 Vanilla Syrup 295 Vanilla Taffy 135 420 Index PAGE Variegated Cream Patties 157 Variegated French Nougat 69 Vasser Fudge No. i 112 Vasser Fudge No. 2 113 Velvet Cream Chocolate 146 Very Fine Crushed Fruit 280 W. Walnut Gream Loaf. 225 Walnut Opera Prints 169 Walnut Sponge 173 Walnut Sponge Slice 226 Washington Taffy 134 What Flavor to Make Caramels 78 What Is It 204 What to Dip in Chocolate 141 What Kinds of Woodland Goodies 207 Wild Cherry Phosphate 301 Wild Cherry Syrup 296 Window Display of Sundaes 282 Woodland Goodies 207 Y. Yankee Caramels 79 Yankee Nutmeg Taffy 137 York Butter Scotch 222 Yorkshire Pudding 208 421 INDEX TO SUPPLEMENT A PAGE A. B. Gum Work (No. i) .362 A. B. Gum Drops , 358 A New Dipping Piece 371 A New Piece of Goods 376 Almond Paste Work, Matza Pan 386 Assorted Imperials 351 B Burnt Almonds 349 Burnt Peanuts 350 C Candy Business in The War 394 Cheap Pan Work for Mixed Candy 355 Chicle Chewing Gum 377 Chicle Chewing Gum (Manufacture of) 378 Chicle Chewing Gum (Recipe) 381 Chicle (Cooking, its object) 379 Chicle (its qualities) 379 Chocolate (Blending for dipping) 369 Chocolate (Handling for dipping) 370 Chocolate (Heating for dipping) 370 Chocolate Molds 384 Cinnamon Imperials 350 Cocoanut Bonbon Centers 367 ((Commercial Caramels 367 Cordial Work, Brandy Drops, Wine Drops, etc 398-99 Cream Almonds 348 Cream Filberts 347 Crystal Work 392 Crystallizing Gum Work 361 422 Index to Supplement PAGE F Fig Gum Drops 362 Formula for Icing 374 I Icing 372 J Jelly Beans 354 Jelly Gum Drops 361 L Licorice Gum Drops 360 Lozenges (Number 2) 368 M Marshmallow Eggs 354 N Nonpareils (Assorted) 347 P Pan Work 345 Pan Work Helps and Tips 357 Pearled Caraway Seeds . . . .^ 351 Pecan Roll " 388 Principal Formula (A. B. Gums) 359 R Rock Candy 390 S Scrap (Formula For) 365 Scraps (How to Use Them) 364 Smooth Almonds 352 Sour Fruits at Fountains, etc 396 Sponge 365 Sugar, Colored 35^ 423 ifJS^^SJ^Jr^ri-jS *a*.-^iiifiV«_*riifiE3t 1 *MlH»*iH*lilti*».»: m^MMttSMlki,