DAVISON'S LITTLE CANDY MAKER PRICE ONE DOLLLAR COPYRIGHTED BY A. W. DAVISON, JAMESTOWN, N. Y. A. W. DAVISON, INSTRUCTOR AND PUBLISHER 420 WINSON STREET, JAMESTOWN. N. Y. JAMESTOWN PUBLISHING COMPANY, PRINTERS. JAMESTOWN. N. Y. JB«AHY of W> ■ )' wo Copies Ha APrt 16 1908 ■1&**A ^0. fly, 0OPY «. MY BOOK-IT'S PURPOSE + I N OFFERING this book to the public I take the oppor- tunity of answering the many inquiries which I have had about Receipts for Home Made Confection- ary, I can now say that I have a book that will satisfy the demand for the ho:ne use. The formulas which are named in the following index, are not copied from other books, but each one of them have been repeatedly tested and found correct in the many years of experience which I have had. It consists of candy, ice cream, and frozen dainties. Each formula being so simply explained, a child would*' "find no difficulty in using them. TALKS ON SUGAR BOILING. First you must know what Cream of Tartar, Glucose, Lemon Juice, or any acid is used for in candy making. In order to make sugar workable you must use some one of the above articles to take some of the strength from the sugar. If you should use too much of any one of the above articles the candy would be tough and would become sticky shortly after making. This applies mostly to hard candy. To boil candy to the right degree it is tested in two ways, by a Confectioner's Thermometer, and by what is called a finger test. In the finger * test candy is boiled to the following degrees, Soft ball, Medium ball, Hard ball, Soft crack and Hard crack. To know when candy is boiled to a soft ball, drop some of the candy in cold water (not ice water) and if upon rolling the candy with" the fingers and thumb you can form a soft ball without it sticking to the fingers, that is what is called a soft ball,or 238 degrees on thermometer. When you can make a harder ball which (is about five degrees higher than a soft ball, or w T ill will stick a trifle to the teeth, that is called a medium ball, 242 degrees. The hard ball is when the candy seems quite stiff between the thumb and finger or upon biting it, stick very unpleasantly to the teeth, that is the "hard ball' ' 250 degrees. The soft crack is when the candy will bend and crack, trying it in cold water, that is the "soft crack ",or 258 degrees. Then comes the hard crack. You must understand that candy will crack at any degree from soft crack untill it will burn, but the 2 DAVISON'S LITTLE CANDY MAKER. degree or hard crack, that you want is about 60 to 70 degrees higher than the soft crack. To get this degree* take aground stick, place it in water, then into the candy, then into the water again. The candy will then slip off the stick and when the candy will crack quick like glass, and will not stick to the teeth by holding it there for a couple seconds, that is the t c hard crack ' ', 330 degrees. The candy will start to change color a trifle at this degree. Granite and aluminum ware is best for home candy making. Hard wood paddles are the best to work and stir candy with. Always use granulated sugar, unless others are called for in formula. A tin or granite pan is good to pour the candy into, such as taffies, caramels, fudge and hard candies, (confectioners use either marble slabs or steel coolers). Have a good sized platter or porcelain tray for the cream fondents, and a strong short handled paddle for mixing the fondent. Fondents must be cooled before working them, and must be cooled as quickly as possible. To cool candies in the home it is best in the winter to set the pan on some snow, or draw some cold water in a large pan or tub and place the pan of candy in this being very careful that no water gets into the candy, and watch hard candy very closely, that it does not get too hard before you start to work it, as it will harden very quick. Now for a few pointers on Molasses Kisses, Fudge, Caramels, etc. In order to enrich or get a body to these candies, we have to use some one of the following articles: — Sweet milk, sweet cream, or condensed milk. You must take great care that these candies do not curdle when*they start to'boil. If they should it would make the candy rough and not DAVISON'S LITTLE CANDY MAKER 3 palatable, and if condensed milk is used, watch that it does not burn, as there is so much starch in it. To keep these candies from curdling, it is best to just use milk or cream at first, enough to dissolve the sugar. Keep stiring all the time, till boiling. Let boil down a little then add more milk or cream, whichever it may be , until the amount in the formula is used, stiring all the time, boil to the degree which the formula calls for. When using butter in candies always use good butter, and add to the candy just before it is done. Always buy the best New Orleans Molasses. All candies boiled as high as the soft crack, add molasses when candy starts to boil, such as Taffy, Molasses Kisses, Cocoanut Jap, etc. A few points on flavoring: — It is as a rule best to use all oils for flavoring hard candies, and extracts for cream candy, as extracts will not stand the heat of hard candy, and oils, excepting Peppermint and Wintergreen are liable to make cream candy rancid. Good judgement must, be used in flavoring and coloring. In pulling candy it is best to get a little hook made at your tiner, and practice the art of pulling. You can not pull candy good in your hands, and if taffy, after dinner mints, etc., stick to the hands, do not grease the hands as it will not do any good, and makes the candy harder to pull, it will not stick to- gether. The best way to overcome this, is next time boil the candy just a little harder. If candy is boiled to the right degrees, it never will stick to the hands. It may be rather difficult for you to handle hard candies, that is boiled to the hard crack, with the bare hands on account of the extreme heat. For hard candy you may use a light pair of gloves for this work. DAVISON'S LITTLE CANDY MAKER. A LITTLE TALK ON CHOCOLATE, Chocolate dipping is one of the" arts frTcandy making. This is a part that requires a good deal of experience and practice. Confecttion- ers have a prepared chocolate for dipping, or coating, which is much more economical than the chocolate that you would buy at your Grocers, and much easier to use. If you can not get this chocolate from }^our confectioner in your city at a reasonable price, which is 25 to 30 cents per pound, it can be ordered through me, in not less than 5 pounds, 1 pound should coat 4 lbs. of creams, making your best chocolates cost from 10 to 12 cents per pound. Chocolate for dipping must be melted with very little heat by using a double boiler. Break the chocolate up in small pieces, placing it in the double boiler, have the water boiling and set the chocolate into it off the fire. Stir until it is melted. Be careful that no water gets into the chocolate, as it would spoil it. Then pour out some of the chocolate on a tin pan, and rub with your hand, until there is scarcely any heat in it, then roll the cream centers into the chocolate, one at a time, having it well covered, lay out on wax paper or buttered paper. If the chocolates should not dry, the chocolate is to warm, and needs more working or rubbing. As the chocolate cools on the pan keep adding a little warm chocolate, rub it up again, so on till you have your creams all dipped. What chocolate is chilled on the pan can be warmed over and over again. If the chocolate should cake onto the fingers, warm the hand good. After DAVISON'S LITTLE CANDY MAKER. 5 you have the chocolate cooled down, you can use a fork to dip them with. Any person having an}^ difficulty in work- ing these formulas, I will gladly answer all questions on receipt of a stamped envelope. IMPORTANT. A great many of the formulas are made in two ways, by using cream of tartar and glucose. Never use both, cream of tartar and glucose in one formula, all ways add cream of tartar when candy starts to boil, But glucose you may mix with sugar and water before siting on fire. In the directions to each formula you wiil see that they apply mostly to cream of tartar. It is alwys best to use glucose in such goods as Taffys, Fudges, Carmels, Nougats, Molasses, Kisses, etc. SPECIAL NOTICE. I teach candy making, Baking, Ice Cream making and Soda Fountain work by mail, at reasonable prices. If you want to start a little business, write me and I will tell you how to do it. ARTHUR W.DAVISON. DAVISON'S LITTLE CANDY MAKER. MOLASSES TAFFY. 2 cups of granulated sugar, 2 cups of brown sugar, 1 cup of glucose or 1 level teaspoonful of cream of tarter. 1 cup of molasses, 2 cups of water or enough to mix good, A small piece of butter, size of walnut. Boil to a soft crack, or 258 or 260 degrees. First take sugar and glucose or cream of tartar and water, place on fire. When it boils add molasses, when almost done add butter. Boil to the "soft crack." Pour out into greased pan, haying a pan large enough so the candy will not be over one half inch thick. Turn edges in as fast as they cool, and when cold enough to handle, pull on the hook. DAVISON'S LITTLE CANDY MAKER. 7 VANILLA TAFFY. 4 cups granulated sugar, 1 cup glucose or a level teaspoonful of cream of tartar, A piece of butter size of walnut, 1 teaspoonful of vanilla. Boil to a soft crack, 258 or 260 degrees. Pour out and work the same as molasses taffy, only flavor the taffy while you are pulling it. Pour a little vanilla on at a time and pull good. WINTERGREEN TAFFY. Make all taffy the same as vanilla, except flavor and color. Always color the taffy on the pan as soon as it is workable, knead color in good and pull. DAVISON'S LITTLE CANDY MAKER. FRENCH CHEWING TAFFY. 4 cups of sugar, 1 level teaspoonful of cream of tartar, 1 cup sweet cream. or 2 cups sugar and 1 cup glucose, 1 cup sweet cream, Boil to a soft crack, 258 or 260 degrees. Place sugar and cream in a pan. When it comes to a boil add cream of tartar, and boil over a slow fire to the soft crack. Work the same as molasses or vanilla taffy. DAVISON'S LITTLE CANDY MAKER. VANILLA CREAM CARAMELS. 3 cups of granulated sugar, lj/o cups sweet cream, 1 level teaspoonful of cream of tartar, 2 teaspoonful of vanilla, Boil to the hard ball. Put sugar and part of the cream in a pan that will hold two or three quarts, set on the stove and let come to a boil. Add cream of tartar, let boil down a little. Then add the balance of the cream slowly, stirring until the caramel is cooked to a hardball. Flavor and pour out into a greased bread pan which will be about the right thickness. Let stand for five hours before cutting. In order to cut caramel nicely take a large knife, using the whole lenghth of the blade. 10 DAVISON'S LITTLE CANDY MAKER. NUT CREAM CARAMELS. 3 cups sugar, 1}4 cups sweet cream, 1 level teaspoonful of cream of tartar, Y^ cup of chopped nuts, Boil to the hard ball. Add nut meats just before the caramel is done. Work same as vanilla caramels. CHOCOLATE CREAM CARAMELS. 3 cups of sugar, 13/2 cups of sweet cream, 1 rounding teaspoonful cream of tartar, Yi cup Baker's Chocolate. Boil to the hard ball. Add chocolate just before the caramel is done as it is hard to cook caramel after chocolate is added. DAVISON'S LITTLE CANDY MAKER. 11 CARAMELS MADE WITH GLUCOSE. Caramels made with the use of glucose will keep longer than with the use of cream of tartar. The following formula is the one 1 have used for } r ears. 2 cups of sugar, % cups of glucose, 1 Quart of cream, 2 teaspoonsful of vanilla, If the cream is light, use a small piece of butter. Boil to the hard ball. First put glucose, sugar and part of cream in the pan, and when it boils down a little, keep adding cream, until the quart is used. Continue boiling and stirring until cooked to the hard ball. Take from fire and add the vanilla. If nut or chocolate is desired, work as in cream caramels. 12 DAVISON'S LITTLE CANDY MAKER. PEANUT BRITTLE. 2 cups of sugar, 1 cup glucose, 1 cup No. 1 raw Spanish peanuts, 13^ cups water, 34 teaspoonful soda, or 4 cups sugar, IV2 cups water, 1 scant level teaspoonful cream of tartar, 1 cup No. 1 Spanish peanuts, 34 teaspoonful soda, Place sugar and glucose or cream of tartar and water into the pan and boil to the soft ball, then add the peanuts. Cook until the peanuts are roasted. When the peanuts are roasted to a light brown, the candy will be done. Take from fire add soda, stirring good, pour out and spread quickly as thin as possible. When cool enough on the bottom, turn it over, wait a minute and streach out thin. DAVISON'S LITTLE CANDY MAKER. 13 PEANUT CANDY. 2 cups sugar, 1 scant level teaspoon of cream of tartar, or IVo cups sugar, V^ cup glucose, 2 cups No. 1 raw Spanish peanuts, }/ 2 cup water, Place sugar in pan with water, let come to a boil, add cream of tartar or glucose. Let boil to soft ball and add peanuts. Stir and cook until the peanuts are roasted to a nice brown. When the peanuts are roasted, the candy is always done. Pour in a greased pan. Let it stand till cold. 14 DAVISON'S LITTLE CANDY MAKER. CARAMEL NOUGAT. 3 cups sugar, \y25 degrees, Let sugar and water come to a boil; add cream of tartar, and boil to the hard crack Pour out into a greased pan, fold. in the edges as they cool, two or three times. Add lemon oil, fold that in, then add the tartaric acid sifted fine. Fold all in and as soon as it is cool enough, mix good. When stiff enough to handle, roll up in the shape of a wine bottle, on a warm mold board work the small end out and cut in small lumps with shears. Put away in glass jar. MOLASSES PEPPERMINT 4 cups sugar, V/i cups water, 34 teaspoonful cream of tartar, 1 tablespoonful of good molasses, 34 teaspoonful of peppermint oil, Boil to the hard crack or 320 degrees. Place sugar and water in kettle and let come to a boil, add cream of tartar' let boil to the hard crack. Add the molasses stiring care- fully letting it boil up good. Pour out on greased pan, fold in the edges, as they cool, two or three times. Add peppermint oil, mix good, work same as Lemon Nuggats, Keep in glass jars. 18 DAVISON'S LITTLE CANDY MAKER. HOREHOUND SQUARES. 4 cups sugar, 34 level teaspoonful cream of tartar, 1% cup steeped horehound, Boil to the hard crack. 330 degrees. First take horehound herb and 3 cups of water and make a strong tea and strain through a fine strainer. Let sugar and horehound tea come to a boil, then add cream of tartar and boil to the hard crack. Pour out on greased pans, and mark just before it gets cold. When cold break up and keep in glass jars, and they will keep along time, Very nice for the children. ICELAND MOSS OR AN1S SQUARES. 4 cups sugar, 34 teaspoonful of cream of tartar, 3^2 teaspoonful of anis oil, l 1 /^ cups water, Boil to the hard crack. 330 degrees First take a piece of Burnett's Fruit red color, the size of a bean and dissolve in a tea- spoonful of water. Let sugar and water come to a boil,_add cream of tartar and let boil to the hard crack. Add the color and let boil through good, and last add anis oil, cool and mark same as horehound and keep in glass jars. DAVISOlV'S little candy maker. id MENTHOL COUGH DROPS. 4 cups sugar, 1}^ cups water, Vi teaspoonful cream of tartar, 1 teaspoonful Menthal crystals, Boil to hard crack. 325 degrees. Let sugar and water come to a boil and add cream of tartar. Boil to the hard crack. Pour out on greased pan. Fold in two or three times. Mix the Menthol crystals with a tea- spoonful of vanilla extract, add this and mix in good. Work and cut the same as lemon nuggats. Keep in glass jars. Fine for cough. 20 DAVISON'S LITTLE CANDY MAKER. WALNUT CANDY. 3 cups sugar, 1 cup glucose, IK CU P S water, 2 cups English Walnut meats, Boil to a hard crack. 290 Degrees. Let sugar and glucose boil to a hard crack. Before taking from the fire add the walnuts, stir in quick and turn into bread tin. Cut in thin slices V| inch thick before it gets cold, and lay flat on pan. You can make Pecan, Black Walnut, Brazil, etc., the same way. ALMOND CANDY. 4 cups sugar, Yi cup water, }4 teaspoonful cream of tartar, 1 cup almonds, Let sugar and water come to a boil and add cream of tartar, let boil to the soft ball. Add almonds, stir and cook until the almonds are a light brown. Pour out in a greased pan and cut in bars before it gets cold. DAVISON'S LITTLE CANDY MAKER. :>A OLD FASHIONED PEPPERMINTS. 2 cups sugar, One- third cup water , 5 drops peppermint oil, Let sugar and water just boil up clear, take from the fire and stir until it looks milky. Add peppermint and drop out in small drops on waxed paper. You can use 'a small pitcher or spoon. Confectioners have funnel droppers for this work, which can be ordered from me. Make old fashioned Wintergreens the same, only add a speck of Burnett's demask rose color and Wintergreen oil. MELLOW MINTS. 4 cups sugar, \}A cups water, 34 teaspoonful of cream of tartar, 34 teaspoonful peppermint oil, Boil to the soft crack or 258. Let sugar and water come to a boil, add cream of tartar and boil to the soft crack. Cool and pull on the hook, add peppermint while pulling and pull good. Roll it on the moulding board, using powdered sugar. Pull out in small round strips the size of your finger and the length of the board, when you have all pulled out this size, cut in small bits with the shears. Let lay in warm powdered sugar untill grained, then pack away in glass jars a few days to mellow up. 22 DAVISON'S LITTLE CANDY MAKER. MELLOW WALNUTS. Mellow Vanilla Walnuts are made in the same^way, only omit the peppermint and add a few chopped walnuts and vanilla. Mix it be- fore be ginning to pull. This makes a fine piece of candy. NEWPORT CREAMS. Newport creams are made the same as Mellow Mints and Walnut Mellows. Use differ- ent flavors, colors and crystalize. You will find crystalizing in the back of the book. COCOANUT PYRAMIDS. 1 cup sugar, 1 cup glucose, % cup water, 1 teaspoon black molasses, Cocoanut, Boil to medium ball. 242 Degrees. Let sugar, glucose, water and molasses boil to the medium ball. Take from the fire and stir in all the cocoanut you can. Wet the ends of the fingers and pinch off little lumps and form in pyramids and stand on a buttered tin. DAVISON'S LITTLE CANDY MAKER. 23 GLAZED FRUITS AND NUT MEATS. 4 cups sugar, 13^2 cups water, Y± teaspoonful cream of tartar. Boil to the hard crack, or 330 degrees. Nut meats, figs dates, or any candies fruit can be used. Place sugar and water in a small pan and let come to a boil. Add cream of tartar and boil to the hard crack. Take from the fire and set the pan in cold water a second then with a fork dip the fruit or nut meats in the syrup and lay out on greased pan. 24 DAVISON'S LITTLE CANDY MAKER. SALTED NUTS. Konut is best to use in salting nuts as it will not become rancid, but lard can be used if the nuts are not to be kept very long. Al- monds must be blanched before salting. Pea- nuts may be blanched or not. To blanch almonds, throw them into boiling water and let the water boil up again. The skins on the almonds will then slip off easy. Have your konut of lard hot before putting the nuts into it. Have the nuts well covered with the grease and let fry, same as fried cakes, to a light brown. Strain out and salt to taste. Peanuts are salted in the same way. Pecans and Walnuts and other nuts are just heat through. Strain out and salt. DAVISON'S LITTLE CANDY MAKER. COCOANUT JAP. 1 cup sugar, 1 cup glucose, V2 cup water, Boil to the medium ball, or 242 degrees. Let sugar, glucase and water boil to the medium ball. Take from the fire and mix in all the cocoanut you can. Take the moulding board and put quite a little granulated sugar on it, turn the candy out on this and roll out U inch thick. After it is cold cut in bars or squares with a knife. Roll in granulated sugar You can make the above into Cocoanut Bon Bons balls etc. by wetting the hands a little, and form in shapes desired. If different colors and flavors are wanted, color and flavor the syrup. 26 DAVISON'S LITTLE CANDY MAKER. FAVORITE FUDGE. This is my favorite formula for fudge, reduced down for the home use ( from 80 pounds to 4 pound. 2 cups sugar' 1 cup glucose, 1 cup water, 1 cup condensed milk, 1 cup soft center cream fondant. Boil to \ medium ball, Let the sugar, glucose and water come to a boil; than add the condensed milk slowly, so as not to stop the batch from boiling. Boil to the medium ball. Take from the fire and add cream fondant. Stir and work until fond- ant is melted. Add flavor and nuts or fruit, let stand, about 5 hours. Mark with a sharp knife, by drawing the knife across the batch quick. If it should be a little soft, put in a dry warm place fora]while. If maple is wanted use maple sugar instead of white sugar. It is always best to cook fudges and caramels by the finger test, (or water test.) DAVISON'S LITTLE CANDY MAKER. 27 FUDGE. Fudge is probably one of the most popular of all home made candies. There are a great many ways of making fudge. Confectioners never pretend to make fudge without the use of glucose, as glucose makes the fudge much smoother. There is not much use of using acid of any kind because fudge does not boil long- enough to get any effect of the acid, you would have to use so much acid that it would taste. It is almost impossible to make fudge smooth without the use of glucose. Try the two following formulas and see the difference. 1 cup sugar, 1 cup brown C Sugar, 1 cup sweet cream, Flavor, Boil to the medium ball. Stir several times while the sugar and sweet cream is boiling to the medium ball. Take off of fire and let stand for 10 minutes, then stir until it gets a little thick, add flavor and nuts. Pour out in a greased pan and mark in squares. 1 cup sugar, 1 cup brown C sugar, Yi cup glucose, 1 cup sweet cream, Flavor, Boil to medium ball. Place the above formula in a pan and boil to a medim ball. Take from the fire and stir to grain it. If you have a little of center cream fondant, put that in. Dissolve it by working or rubbing it on side of pan. Add flavor, nuts or fruit, (candied fruits.) If chocolate is wanted, add Y^ cup of Baker's Chocolate. 28 DAVISON'S LITTLE CANDY MAKER. PLUM PUDDING. 2 cups~sugar, Yi cup glucose, 2 cups sweet cream, Yi cup malosses, 1 cup currants and raisins, Ajsmall piece of butter, A pinch of cinnamon, nutmeg and cloves. Boil to a medium ball. Take sugar, glucose, molasses and part of cream and boil down a little. Add balance of cream, just before it is done, add butter. Boil to the medium ball. Take from fire and stir untill it begins to get stiff. Then add fruit and spices. Pour in small bread tin lined with waxed paper. This also makes a nice piece to dip into chocolate if cut in small pieces. MOLASSES KISSES. 2 cups glucose, 3 cups sugar, 1 t cup sweet cream, 1 cup good molasses, Y2 CU P good butter, Boil to soft crack, or 254 Degrees. i Place all, except the butter, in a four quart pan and boil to the hard ball; then add the butter and cook to the soft crack. Pour out in greased pan. Work and pull the same as taffy. When you take it off the hook, roll in a round batch about twelve inches long. Pull out in long round stripe about the size of a broom handle and cut in small pieces with the shears, and wrap in waxed paper. DAVISON'S LITTLE CANDY MAKER. 29 POP CORN BALLS. 1 cup sugar, Yi cup molasses, Yi cup glucose, or Y teaspoonful cream of tartar, Boil until the syrup will hair by dropping some syrup off a spoon. Have the corn popped. Pour the syrup in a stream over it, stirring all the time. Wet the hands a little and press into balls. FROSTED POPCORN. 2 cups sugar, 1 cup water, 4 qts. poped corn, Boil to a hair, Let sugar and water boil to a hair. While this is boiling shake the popped corn down so as to get out all the hard kernels. Pour the syrup over the corn, and sift powdered sugar over it. CRACKER JACK. 4 cups sugar, Yi cup glucose or Y± teaspoonful cream ol tartar. Yi cup of No. 1 raw Spanish peanuts. 1 tablespoonful of molasses, Boil to the hard crack, or 320 Degrees. Let sugar and glucose boil to the soft ball, add peanuts, boil and stir until peanuts are about done. Now add molasses and boil up to a hard crack. Take from the fire and stir in all of the popped corn you can. Pour out on the kneeding board and roll out. After you get the hard kernels out of the corn, put it in the oven so it will keep warm, and itfwill not chill the syrup so quickly, so you can work more corn in the candy. 30 DAVISON'S LITTLE CANDY MAKER. CENTER CREAM. For hand made Bon Bons and Chocolates. 4 cups sugar, 1 cup water, M teaspoonful cream of tartar, Boil to the soft ball, or 238. Pour out in a cold platter or tray, let cool. Sprinkle the cream of tartar over the cream, then work with a wooden paddle to and fro without stopping till the cream will roll up in a dry mass. Cover with a wet cloth for half an hour, then knead down and make into different flavors to suit. You can roll this fondant out with a little powdered sugar sprinkled underhand cut in different shapes, or you can pinch off bits and roll them round in your hands, lay away on a pan to dry for 2 or 3 hours, then dip in what is called dipping cream as follows: DAVISON'S LITTLE CANDY MAKER. 31 DIPPING CREAM FOR BON BONS. 5 cups sugar, 1/4 CU P S water, Boil to a medium ball, or 242 Degrees. When cool work same as center cream. After kneading down put about one-third of the cream, at a time, in the double boiler. Place on the fire and steam. Keep working it until melted, being careful not to get it too too hot as that will spoil your cream. If the cream seems dry add a little cold water and work until it is smooth. If it still seems to stiff to dip the centers in; add a little more cold water, mix in good, turn fire way down or set it on the back of the stove where there is just a little heat. Color and flavor to suit. Start to dip the centers in the cream by using a fork. Drop one center into the cream, turn it over with a fork, and dip out onto waxed paper. Dip the centers out as quickly as possible, as they will set very quick. If you wish nut meats on top of Bon Bons, let some one place them on as fast as you dip them out, A good way to learn the art of Bon Bon making is; not to flavor or color them, and then you can use them over in something else as sugar. 32 DAVISON'S LITTLE CANDY MAKER. MAPLE CREAM FONDANT FOR CHOCOLATES AND BON BONS. 4 cups shaved maple sugar, V/2 CU P S water, J4 teaspoonful of cream of tartar, Boil to medium ball, or 242 degrees. Cook sugar and water to the medium ball. Pour out on platter, cool and sprinkle cream of tartar over cream. Work on platter same as other creams. After mashing the cream down with the hands, you can take some of it, and roll out on a moulding board, with a little powdered sugar, and cut in different shapes for dipping. You can take and wrap a little of the cream around walnuts, pecans, etc. Let lay for two or three hours, and then dip in dipping cream or chocolate. If chocolate dip is desired, take about 2 pounds of dipping chocolate from your confectioner, and work as described in front part of book. If you have no way of obtaining chocolate for dipping write me. DAVISON'S LITTLE CANDY MAKER. 33 COFFEE CREAM FONDANT. 4 cups sugar, 1}4 cups steeped coffee, Yz teaspoon cream of tartar, Work the same as Maple Cream Fondant. CREAM LOAF. 4 cups sugar, \y 2 cups water, V 2 cup glucose, 1 cup walnut meats and candied cherries. Boil to medium ball, or 242 degrees. Boil sugar, glucose and water to the medium Pour out on platter and work same as all creams. Cover with wet cloth for U an hour. Mash down with hands, place in double boiler, stir and work until melted. Have the cream quite hot, add nuts and fruit and a little vanilla. Pour out in a bread tin, lined with waxed paper You can make different flavor and color if desired. If maple is wanted, use maple sugar instead of white sugar. 34 DAVISON'S LITTLE CANDY MAKER, STUFFED DATES. 2 cups sugar, 1 cup water, Boil to medium ball, 242. 1 lb. dates, Let sugar and water boil to the medium ball. Pour out on clean platter, let cool and work same as creams for Bon Bons or chocolates. Have the dates pitted. Pinch off little bits of cream, roll in the hands same shape as dates Lay the cream inside of the date, close the date and press together over the cream. You can make different flavors and colors of cream. If you wish to crystalize them, which is best you will find the formula in the back of the book. Stuffed walnuts and pecans are made in the same way, only rolling up a small piece of cream in a ball and placing a walnut or pecan on each side of the cream. DAVISON'S LITTLE CANDY Maker. SEA FOAM KISSES. Very simple but delicious. 4 cups of sugar, \}/2 cups of water, 3 drops lemon juice, Nut meats, Boil to medium ball, Put the above formula, excepting the nut meats into a kettle and let boil to the medium bail. Pour out on a platter. Be careful that there is not a particle of grease on it. As soon as it is cool work too and fro without stopping with a wooden paddle until it rolls up dry. Cover with a wet cloth and let fetand Y 2 hour. Mash down with the hands. Take half of the cream, at a time put in a double boiler, melt down, stirring all of the time, as soon as it is melted add the beaten white of one egg, fold in, then beat it up good. Add vanilla and nut meats. Then lay out on waxed paper, by using a table spoon in the left hand, and a silver fork in the right hand. Take up some of the candy in the spoon, scrape or cut it off the spoon with the fork. You can make pecan, cocoanut, , chocolate cocoanut, Tutte Frutte, etc. in different colors in the same wav. You pay your confectioner 40 to 50 cents " a pound for these goods every day in the year, make them yourself and they cost you from seven to ten cents a pound. 36 DAVISON'S LITTLE CANDY MAKER. MAPLE SEA FOAM KISSES. 2 cups shaved maple sugar, 1 cup water, Boil to a medium ball, or 242 degrees. Let maple sugar and water boil to the medium ball. Pour out on clean platter and work with a paddle, same as other creams, until it rolls up dry. Cover with wet cloth for Yz hour. Mash down with the hand, place in a double boiler. Melt down. Add one egg and nut meats. Lay out like other sea foam kisses. DAVISON'S LITTLE CANDY MAKER. CREAM WAFFERS. 5 cups sugar, 2 cups water, Boil to medium ball, or 242 Degrees. Boil the sugar and water to the medium ball. Pour out on platter and cool as quickly as possible. If you see a thin crust forming on top, sprinkle with a little cold water. Work the cream the same as others and cover with a wet cloth for Y^ hour. Mash down with hands, and take one-fourth of the batch and put in the double boiler, stir and melt down. If a little dry, add just a few drops of water When thin enough to run, flavor and drop out on waxed paper. To do the work neatly you need a funnel dropper, or drop out of a small cream pitcher. Make the different kinds by coloring and flavoring different, or have someone stick nut meats on them as fast as you run them, for they set very quickly. Pepper- mint, wintergreen, walnut tops and pecan tops are usually the flavors for these waffers. 38 DAVISON'S LITTLE CANDY MAKER. CHOCOLATE CREAM PEANUT CLUSTERS. Prepare center cream for these the same as the centers for other chocolates. Roll into small balls, add crushed roasted peanuts to the melted chocolate on the pan Work in the crushed peanuts until the chocolate is quite thick with them. Now dip the centers in this and lay on waxed papers. PEANUT BUTTER. 1 cup fresh roasted No. 1 Spanish peanuts, 3/2 teaspoonful salt, *j 1 teaspoonful olive oil, or butter, First have most of the hulls cleaned from the peanuts, by rubbing them in the hands, then put the nuts in a food chopper, using the finest knife or a mortar. The nuts must be ground smooth. Add salt and oil. Work good and it is then ready for use. DAVISON'S LITTLE CANDY MAKER. 39 PEPPERMINT AND WINTERGREEN CHOCOLATE WAFERS. Take some of the center cream, knead in a little Peppermint or Wintergreen oil, and form in small round wafers, with the hands, about one-eighth of an inch thick. Dip in chocolate the same as other chocolates. MARASCHINO CHOCOLATES. Take a bottle of maraschino cherries drain off the liquor and dry the cherries over night. Prepare a pot of dipping cream as for Bon Bons. Dip the cherries one at a time in the cream, place on waxed paper. When you have them all dipped, warm a little dipping chocolate and dip same os other chocolates. j| ^Prepare Creem De Minthe chocolates in the same way. These chocolates will ' cost you 80 cents to one dollar a pound at your con- fectioners. 40 DAVISON'S LITTLE CANDY MAKER. CHOCOLATE SILVERS. * cups sugar, 13^ cups water, J^ teaspoonful of cream of tartar, 1 tablespoonful of good molasses, Small piece of butter size of a walnut, Boil to the hard crack, or 325 degrees. Let sugar andjwater come to a boiLand add cream of tartar; and boil to the hard crack. Add the molasses, then the butter. Let boil up good^and pour out on greased pan. Fold in the edges when it cools, when it is stiff enough to handle, pull over hook good. Have your mould-board quite warm, and knead the batch a little. Streach out a little so as to get the batch flat and round. Take hold of one end of the candy . and streach out in thin ribbons. (You must do this quick) . When cool roll and crush up fine. Have about one pound of dipping chocolate melted and in the double boiler. Cool down so there is scarcely any heat in it. Now stir in the crush- ed ribbons, be sure they are cold. Lay out same as sea-foam kisses. This makes a fine piece of confection. Walnut Croquettes are made in the same way, only by omitting the crushed ribbons and adding chopped walnuts. DAVISON'S LITTLE CANDY MAKER. OPERA CARAMELS. 4 cups sugar, 1 cup sweet cream, 34 teaspoonful of cream of tartar, Boil to a medium ball. Let sugar and cream come to a boil, add cream of tartar, boil to a medium ball. Pour out on platter and work same as center cream or dipping cream, until it will roll up dry. Cover with wet cloth for one hour, then mash down with hands and cut in three parts, mixing vanilla in one. Nut meats in one, and melt a little chocolate for the other one. Mix it in good. Roll each part out about one inch thick, mark off in y 2 inch squares. Let lay for one hour. It is then ready for use. Cut some ii o s nailer pieces and dip in chocolate, which you will find very nice. 42 DAVISON'S LITTLE CANDY MAKER. HAND MADE FRENCH CREAMS. FIRST BATCH. 2 cups sugar, 1 tabiespoonful of glucose, 1 cup water, Boil to a soft ball, or 238 Degrees. Boil sugar, glucose and water to the soft ball. Pour on platter or tray. Let get nearly cool, then work with a paddle to and fro, without stopping, until the cream rolls up in a ball. Cover with a wet cloth. SECOND BATCH. 4 cups sugar, lj^ cups water, Boil to soft ball. Let sugar and water boil to the soft ball, take the above batch, (having it well mashed down,) and mix in good, flavor and color to suit, or add nut meats. Pour out in greased pan, lined with waxed paper. Let stand until cold, cut in small squares, oblongs and diamond, etc. Now put in crystal syrup, which you will find in back part of book. DAVISON'S LITTLE CANDY MAKER. 43 5Fro3en W&intitx. VANILLA ICE CREAM. There are many different ways of making ice-cream as there are people to make them. I have spent a great deal of my time in making ice-cream in both large and small quanties. I find the best way to make plain ice-cream is to use cold mixtures. You can make good ice-cream with half cream and half milk, by using a little gelatine dissolved in a little water or milk. ICE CREAM. 3 pints of cream, 1 cup sugar, 1 "tablespoon vanilla, Mix and freeze. 44 DAVISON'S LITTLE CANDY MAKER. ICE-CREAM WITH THE USE OF GELATINE. 3 pints of milk, 3 pints of cream, 2 cups of sugar, \y<± oz. of gelatine, Dissolve the gelatine in a cup of water. Put 2 cups of sugar in the three pints* of milk. Add the gelatine the n the cream and flavor Freeze. STRAWBERRY AND RASPBERRY ICE-CREAM. Take one of the preceeding formulas and crush one pint of fruit well cleaned, with sugar. Raspberry, pineapple, peach, always rub and crush fruit with sugar. When fresh fruits are used add J^ cup more of sugar. LOfC DAVISON'S LITTLE CANDY MAKER. 45 BISQUE ICE-CREAM. Use one of the preceeding formulas. When frozen take l /i lb. of well dried macaroons, crush fine, mix" in cream good. Pack in ice well salted. This makes a nice cream for a layer in bricks. TUTTI FRUTTI ICECREAM. Take some vanilla ice-cream and mix in chopped candied fruits and puts. _ Color a very pale pink and pack in ice will salted. CHOCOLATE ICE-CREAM. 3 pints cream, 1 cup sugar, 3^ cup cocoa, Mix cream and sugar in a pan. Take J^ cup of cocoa and mix with a little hot water to a paste, then add more hot water until thin. Now add it to . the sugar and cream. Mix well strain and freeze. 46 DAVISON'S LITTLE CANDY MAKER. CARAMEL ICE-CREAM. 3 quarts of cream, 1 quart of milk, l 1 /^ lb. sugar, BjPut one quart of cream and the sugar in a pan and boil down to a thick caramel to get the flavor. Take from fire and add the other two quarts of cream and one quart of milk. Flavor with a little vanilla and freeze. COCOANUT BON BONS. Use the cocoanut Jap formula for making centers for cocoanut Bon Bons. Wet the fingers a little and roll the cream into little balls, size to suit, Then have your dipping cream melted down nicely. Dip the cocoanut balls in the cream with a fork and lay on waxed paper. MALAGA BON BONS. Take a bunch of Malaga grapes, clip the grapes off with the shears, leaving the little stem end in the grape. Dip in the dipping cream same as other Bon Bon|centers. The blue grapes can be used in the same way. DAVISON'S LITTLE CANDY MAKER. 47 ORANGE BON BONS. Make a batch of center cream and before working it on the platter, grate the rind of one orange on it. Work up same as other center cream. If you wish a little tart to the cream work in a very little tartartic acid. LEMON BON BONS. Lemon Bon Bons are made in the same way by grating a lemon rind on the cream in place of orange. If cream should be a little sticky, use a" little powdered sugar on the hands. PINEAPPLE BON BONS. Make a batch of center cream same as usual' only boil a trifle harder. Before working it up on the platter, add y 2 cup of chopped pineapple. Work into shape to suit. 48 DAVISON'S LITTLE CANDY MAKER. RASPBERRY BON BONS. Raspberry Bon Boris are made in the same way as pineapple, only use 3^2 CU P of raspberry pulps in place of pineapple. TUTTI FRUTTI BON BONS. Tutti Frutti Bon Bons are made by chopping up candied cherries, pineapple, nut meats, etc., and mixing them into the center cream. You may grate a little orange and lemon rind on the batch before working. This will make a nice flavor with the fruit, All these centers are very nice for either chocolate or dipping, cream. DAVISON'S LITTLE CANDY MAKER. 49 MOUSSE ICE CREAM. 3 pints of heavy whipping cream, 6 oz. or % cup of Powdered sugar, Flavor vanilla, First whip the cream stiff, then let stand for one hour.> Take off the top leaving the water, and mix in the sugar, flavor and freezet Maple Mouse is made in the same way. Omi. sugar and add % cup of maple syrup. In freezing ices and sherbets, salt the ice heavier than for ice creams. Always hold .the water in the tub until the ice or sherbet is frozen. Draw off and repack. LEMON ICE. 3 lemons, 2 cups sugar, 1 quart of water, Place sugar in a pan, grate the rind of one lemon in it and rub good with the sugar. Add the juice of the 3 lemons ; then add the water. Strain and freeze. ORANGE ICE. 3 oranges, 1 lemon, 2 cups sugar, 1 quart water, Place the sugar in a pan and grate the rind of 2 oranges in the sugar and rub good. Add juice of 3 oranges and one lemon, and water. Strain and freeze. \ If sherbets are wanted, add the beaten whites of 2 eggs, or }4 oz - of gelatine, to the above formulas. If ^ eggs are used, add to the ice after freezing. Beat them in good. 50 DAVISON'S LITTLE CANDY MAKER. PINEAPPLE SHERBET. 1 cup of chopped or grated pineapple, 2 cups sugar, 1 lemon, 1 quart water, 2 egg whites, beaten stiff, Rub pineapple and sugar together, add juice of one lemon, and 1 quart of water, freeze and then add the egg whites, beating them in good. STRAWBERRY ICE. 1 pint ripe strawberries, 2 Yi CU P S sugar, 1 lemon, 1 quart water, Crush the strawberries with the sugar, add lemon juice and water, freeze. Cherry ice is made in the same way. If sherbets are wanted, add the egg whites after frozen. GRAPE ICE OR SHERBET. V/z cups grape juice, 23^ cups sugar, 2 lemons, 1 quart water, Mix grape juice, sugar, add lemon juice and water. Strain and freeze. If sherbet is wanted, add 2 egg whites as dir- ected in the preceeding formula. DAVISON'S LITTLE CANDY MAKER. 51 FROZEN PUDDING. \y^ cups sugar, 1 pint milk, 1 quart cream, 4 eggs, Yi cup of brandy or wine, 2 cups of chopped candied fruits and nuts, Put one pint of milk and part of the sugar in a pan, and scald, but not boil. Beat the 4 eggs good with the rest of the sugar. When the milk is scalded, add the eggs and sugar, stirring on the fire, until it starts to get thick. Take from fire, and add quart of cream. Freeze. When it is frozen a little stiff, begin to add the brandy, a little at a time. It is best to put brandy in to suit the taste. Add the fruits and nuts. Repack for use. FROZEN ROMAN PUNCH. To make Roman Punch, make a good lemon ice, and add rum to taste, a little at a time. Always add liquors, after the ice or ice cream is frozen, as it keeps ice, or ice cream from freez- ing jstiff. FROZEN MARASCHINO PUNCH. Maraschino Punch is "made in the same way by adding 1 gill of maraschino and 2 table- spoonsful of champagne to the lemon ice. When serving, placing a maraschino cherry on top. 52 DAVISON'S LITTLE CANDY MAKER. Drfnft |&uncl)e£. LEMONADE. 4 lemons, Two -thirds cup sugar, 1 quart water, First grate the rind of one lemon, add the sugar, and rub good together. Squeeze the juice of the 4 lemons in and add water. Strain and serve with cracked ice. FRUIT PUNCH. 3 lemons, 5 oranges, V/2 cups sugar, Yi cup canned cherries, 1 quart water, A little pineapple, Grate the rind of 2 oranges and one lemon, and rub sugar and rind together. Be very careful not to grate too deep, as it will make the punch bitter, -Add the juice of the oranges and lemons. Strain and add other fruits and water. The cherries and pineapple are very nice. ROMAN PUNCH. Roman Punch is made the same, only add 2 oz. of Jamaica rum and y% oz. maraschino. MARASCHINO PUNCH. Maraschino ] Punch is made the same as fruit punch, only by adding 2 oz. maraschino and one oz. of champagne. v DAVISON'S LITTLE CANDY MAKER. 53 CRYSTAL SYRUP. How to make Crystal Syrup and how to use it. 5J4 CU P S sugar, 1 pint water, Bring to a boil, Place the sugar and water into a pan, and when it comes to a boil, set off the fire, and do not disturb it again until it is very near cool. Place whatever you want to crystalize in a pan about two inches deep, or a bread pan can be used, but great care must be taken, that there is no grease in the pan. Now pour the syrup over the goods, very carefully, set aside for seven hours. Now tip up corner. ways on a pan, and drain off all the syrup. Let stand for about two more hours, and dry off good. This is one little candy art that is very in- teresting. The candy will look as though it were covered with diamonds, when they are done nicely. The syrup drained off, can be used for making candy. Use it the same as sugar. One cup of syrup, equals one cup of sugar. SUGAR SAND. Sugar Sand is made by taking a little color, say }4 lb. of sugar, and a piece of color, size of a bean, softened with a little water, and rub with the sugar. Rub together with the hands, until well mixed. Spread out and let dry. Put away in cans for use. 54 DAVISON'S LITTLE CANDY MAKER. MERINGUE SHELLS. 1 ib xxxx sugar, 8 egg whites, Beat egg whites very stiff, then have the sugar well sifted and fold in very carefully. When, it is well folded in lay out on a damp board in egg shapes, having them a little larger than an egg. Bake in a very moderate oven, on the board. When they are baked to a nice crust, take from the oven. Let get cold. Run a knife under them, take up and turn upside down, scrape out the soft meringue, let then dry. They are now ready for serving danties in. MERINGUE OR EGG KISSES. 1 lb. sugar, I 6 egg whites, Work same as meringue shells, Lay out with a paper cone in small pyramids on a greased and dusted pan. Bake in moderate oven. You can sprinkle cocoanut or chopped nuts over these. These are very nice for parties etc. BOILED FROSTING FOR CAKES. 1 cup sugar, White of one egg, Boil to the medium ball. While the sugar is boiling to the medium ball, beat the egg white to a stiff froth. Pour the syrup on the beaten egg white in a very fine stream, stirring all of the time, then beat it good until cold. It is now ready for the cake. DAVISON'S LITTLE CANDY MAKER. 55 ROYAL ICING FOR DECORATING. Put the white of one egg in a coffee cup, add xxxx sugar, little at a time, beat up until the icing will stand alone. A drop of lemon juice will help it. When not using this icing you must keep it covered with a damp cloth. To ornament, make a small paper cone, having the point of the cone very small. Put some of the icing in the cone, fold the top of the cone in nicely, and cut the very point off. Now start to ornament by squeezing the cone, causing the icing to come out of the' point slowly, in a small string. Confectioners and bakers have ornamenting 3ubes for this work. 56 DAVISON'S LITTLE CANDY MAKER. CREAM PUFFS. 4J^ oz. lard, Yi pint water, 6 oz. spring wheat flour, 5 eggs, A little pinch of dry ammonia. Place the water and lard in a pan, set on the fire and when it boils up good, put in the flour and stir on the fire until the paste will leave the pan. Take from fire and turn in a mixing bowl. Start to work in the eggs one at a time, by stirring until all are worked in. Add the dry ammonia if you have it, if not add one more egg. Lay out on a greased pan about the size of an egg. Bake in a hot oven. After they are done, let cool. Cut a little slip on the side with a sharp knife. Open up and fill with cream. Sift powdered sugar on the top. CREAM FOR CREAM PUFFS. 1% pints of milk, 14 oz. sugar, 33^2 oz. corn starch, % pints of egg yolks. Put milk and part of sugar on fire and scald. Beat the rest of the sugar with the egg yolks, good and when the milk is scalded, mix in the eggs and stir on the fire until it starts to thicken. Take from fire cool and flavor. Cantip Cymometer Showing the proper degrees at a glance. If you have any difficulty in boiling your candies to the right degrees, write me for one of these little thermometers and all difficulty will be overcome. Prices $1.25, mailed to your address. Soft Crack Medium Ball- Soft Ball 20... 10 o 8-- 90 r Hard Crack o o CO —Walnut Bar ^ 80... 70 — Ppanut CrisD 60... 50 ; - ; Mellow Mints, Etc. "'Mollasses Kisses 40... 30 .-Dipping Cream "Center Cream 20... '• 10 o o CM 90 — ' T o o 80... — 70 -j- 60 ... 50 40.. L 30 20 10 o o ... 90 o © 80... 70 60.. INDEX Page A Almond Candy 20 B Bisque Ice-Cream 45 Boiled Frosting for Cakes 54 Butter Scotch 16 C Caramel Ice-Cream .... 46 Caramels made with Glucose 11 Caramel Nougat 14 Center Cream 30 Chocolate Ice-Cream ... 45 Chocolate Silvers 40 Choc. Cream Peanut Clusters 38 Choc. Cream Caramels 10 Coffee Cream Fondant 33 Cocoanut Jap 25 Cocoanut Bon Bons 46 Cocoanut Pyramids 22 Cracker Jack 29 Crystal Syrup 53 Cream Puffs 56 Cream Wafers 37 Cream Loaf 33 Cream for Cream Puffs 56 D Dipping Cream for Bon Bons 31 F Favorite Fudge 26 French Chewing Taffy.. 8 Fruit Punch 52 Frozen Roman Punch 51 Frozen Pudding 51 Frozen Maraschino Punch 51 Frosting for Cakes 54 Frosted Popcorn 29 Fudge 27 Page G Glazed Fruits and Nut Meats 23 Grape Ice or Sherbet.. 50 H Hand Made French Creams 42 Horehound Squares .... 18 I Iceland Moss or Anis Squares 18 Ice Cream 43 Ice-Cream with the use of Gelatine 44 L Lemon Bon Bons 47 Lemon Ice 49 Lemonade 52 M Malaga Bon Bons 46 Maraschino Choc 39 Maple Sea Foam Kisses 36 Maple Cream Fondant for Choc, and Bon Bons . . 32 Maraschino Punch 52 Meringue Shells 54 Meringue or Egg Kisses 54 Mellow Mints 21 Mellow Walnuts 22 Menthol Cough Drops . . 19 Molasses Kisses 2S Mousse Ice-Cream 49 Molasses Peppermint . . 17 Molasses Taffy 6 N Newport Creams 22 Nut Cream Caramels.. 10 INI3KX-CONTINT TBI) Page O Old Fashioned Pepper- mints 21 Opera Caramels 41 Orange Bon Bons 47 Orange Ice 4!) Pineapple Sherbet 50 Pineapple Bon Bons... 47 Peppermint and Winter- green Choc. Wafers.. 39 Peanut Butter 38 Pop Corn Balls 29 Plum Pudding 28 Peanut Brittle 12 Peanut Candy 13 Page S — Continued. Stuffed Dates 34 Strawberry Ice 50 Sherbet or Grape Ice 50 Sea Foam Kisses ...... 35 Salted Nuts 24 Scotch Marshmellows ..16 Sour Lemon Nuggats ..17 Sugar Sand 53 Talks on Sugar Boiling.. 1 Talk on Chocolate 4 Thermometer 57 Tutti Frutti Bon Bons 48 Tutti Frutti Ice-Cream 45 Turkish Nougat 15 Raspberry Bon Bons.. 48 Roman Punch 52 Royal Icing for Decorating 55 Vanilla Cream Caramels 9 Vanilla Taffy 7 Vanilla Ice Cream.... 43 S Strawberry and Rasp- berry Ice-Cream 44 W Wintergreen Taffy 7 Walnut Candy 20 APH 16 1908 LIBRARY OF CONGRESS 014 524 992 2