TX ,1?58 / ^V.O ^ Rigby's >// Reliable Candy Teacher ....AND.... Soda and Ice Cream Formulas Containing over 500 Recipes for the Manufacture of the Most Popular Confections and Summer Drinks on the Market, by fs as fs ft ft fe ft WILL O. RIGBY ,A x . LIBRARY of CONGRESS Two CoDies Received MAR J 1809 Qopyritfitl entry CLASS o_ XXc No. COPY 8.' Entered according to the act of Congress in the year 1909, by \V. O. RIGBY, In the office of the librarian of Congress.-AU rights reserved. Inde: 5X &e sue &6 CANDY FORMULAS. A A Word to the Employer 8 Almond Bar 25 Anise Drops or Squares 55 Almond Caramels 87 Almond Cocoanut Cream . 88 Apricot Centers 92 Apples on Stick 97 Almond Paste Dates 103 Apricot Bon Bons 125 About Fruit Caramels 130 Apricot Jelly Cordials 133 B Butter Peanut 23 Butter Taffy 24 Barcelona Taffy 25 Brazil Bar 26 Broken Mixed 49 Boston Cream 59 Butter Scotch Wafers 65 Butter Scotch Squares 65 Butter Scotch Chocolates 78 Blanched Almond Bar 87 Burnt Sugar or Caramel Color 103 vi INDEX. Butter Cream 109 Butternut Creams 115 Brittle Candies 118 Buttercups 118 Brazil Creams 122 Buttercup Chews 134 c Cleanliness of Shop 1 Chewing Taffy 25 Cocoanut Kisses, Vanilla 27 Cocoanut Kisses, Strawberry 27 Cocoanut Kisses, Chocolate 28 Cocoanut Bar, Vanilla 28 Cocoanut Bar, Rose 28 Cocoanut Bar, Strawberry 28 Cocoanut Bar, Chocolate 29 Cocoanut Rose 29 Cocoanut Diamonds 29 Cocoanut Diamonds, No. 2 30 Candy Chains 31 Cream Fondant, No. 1 32 Cream Peanuts, Vanilla 50 Cream Peanuts, Strawberry 50 Cream Peanuts, Chocolate 51 Cream Almonds, Old Style 51 Cream Almonds, No. 2 51 Cream Patties, Peppermint 53 Cream Patties, Wintergreen 53 Cream Patties, Chocolate 53 Cream Patties, Pistachio 53 INDEX. vii Clove Drops 55 Cinnamon Drops or Squares 55 Chocolate Fig Chew Chews 56 Cocoanut Chocolate Ruffs 60 Cream Nougat 69 Cream Squares 69 Cream Mints 75 Clove Squares 75 Cream Figlet 76 Chocolate Layer Nougat 77 Cream Raisins 78 Chocolate Dipped Caramels 78 Caramel Cream 78 Cocoa Date Chocolates 79 Chocolate Boston Chips 80 Cocoanut Cream Caramels 81 Chocolate Figlets 83 Cocoanut Dates 89 Cream Dates 93 Cream Almond Dates 94 Cocoanut Balls, Sanded 94 Cleveland's Choice 96 Cherry Creams 97 Cocoanut Cakes 100 Cream Chocolate Squares • . 100 Cheap Cocoanut Jap 101 Cocoanut Love Squares, Vanilla 102 Cocoanut Love Squares, Strawberry 102 Cocoanut Love Squares, Chocolate 102 Cocoanut Cream Rolls 106 Coffee Drops 107 viii INDEX. Chocolate Nougat Cup Cakes 108 Cocoanut Nougat Cup Cakes 109 Crystalized Almonds 110 Crystalized Raisins 110 Chocolate Butter Scotch Ill Cream Taffy 113 Chocolate Almond Cluster 114 Cinnamon Bon Bons . 119 Chocolate Butter Snaps 121 Cocoanut Maple Creams 121 Cream Nut Squares 125 Chocolate Strings 125 Cocoanut Tea Biscuits 126 Cream Pecan Bar 127 Cream Walnut Bar 128 Centers for Milk Chocolates 133 Comments on Book 135 D Daisy Chocolates 91 Degrees of Cooking 126 Dipped Grapes 134 Dipped Orange Slices 134 E English Walnut Kisses 128 Egg Puffs 131 F Fruit Bar 23 French Nougat, Vanilla 58 French Nougat, Strawberry 59 INDEX. ix French Nougat, Chocolate 59 Fruit Pudding 62 Flax Seed Drops 72 Fruit Jelly Chocolates 74 Forest Sweets 85 Fig Glaces 98 Fig Paste Chocolate 113 Filbert - Bon Bons 115 Filbert Brittle 118 Fig Caramels 130 Fruit Centers for Bon Bons 133 G Goodies • • • •. ^ Ginger Bon Bons 72 Ginger Chocolates <$ Ginger Squares 80 Gum Drops 93 Ginger Drops 120 H How to arrange your shop How to dip Chocolates in hot weather 13 How to make Cooling Box 14 How to prepare Chocolate for dipping 15 How to make Plaster Paris Moulds 17 Honeycomb Candy 30 How to prepare Cream Fondant for dipping. . 32 How to make Sugar Sand 56 How to Sand Lemon, Hoarhound, or any kind of hard goods for summer use 56 >> x INDEX. Hoarhound Wafers 67 Hoarhound Rolls 71 Hoarhound Flaxseed Squares 73 Honev Chocolates 82 Honey Nougat 117 How to sell Cream Nut Kisses 128 Hints on buying supplies 135 I Iceland Moss Squares or Drops, (see Anise Drops) 55 Iceland Moss Wafers 62 Italian Cream 63 Ice Cream Centers for Chocolates 95 Ices for Crystalizing 116 J Johnny Cake, No. 1 57 Johnny Cake, No. 2 '. 57 Jersey Lillies 63 Jap Chocolates 72 Jim Crow Chocolates 104 K Klondike Nuggets 99 L Lemon Drops or Squares 54 Lime Drops or Squares 55 Lemon Cocoanut Cream 113 Lemon Cuts 124 Lozenges 127 INDEX. M Menthol Honey and Hoarhound Cough Drops 52 Molasses Peppermint 62 Molasses Wafers 60 Marshmallow Figlets 82 Marshmallow Chocolate Brittle 84 Marshmallows, Vanilla 86 Maple Creams 99 Maple Fig Bon Bons 99 Maple Fig Chocolates 99 Maple Fondant 104 Marshmallows, uncooked 105 Marshmallows, reliable 106 Maple Nougat 110 Maple Butter Scotch Ill Molasses Peppermint Chips Ill Marshmallow Pecan Chocolate 112 Maple Cream Walnuts 114 Maple Walnut Chocolates 120 Maple Cocoa Chocolates 122 Milk Taffy Chews 131 Maple Walnut Bar 132 Marble Cream Bar 132 N New England Peanut 22 Nut Patties 54 Nut Cakes or Wafer 60 Xougat Sponge Chocolates 73 x ii INDEX. Nut Butter Crisp 90 Nut Squares . . . 120 Old Style Molasses Peppermint 60 Opera Cream Dates 79 Opera Chocolates 85 Orange Cherry Bon Bons 89 Orange Cocoanut Cream 112 Opera Cherry Bon Bons 117 P Plain Talk to Employe 1 Pointer in melting Chocolate for dipping. ... 12 Pointer on Dipping Bon Bons 13 Peanut Squares 23 Peanut Crisp 26 Pop Corn Crisp 52 Peppermint Drops or Squares 54 Plantation Drops, No. 1 61 Plantation Drops, No. 2 61 Plum Chocolates 83 Pignolia Chocolates 95 Pineapple Jelly Chocolates 96 Pipe Stem Bon Bons 96 Peach Chocolates 98 Pear Bon Bons 98 Pignolia Bon Bons . . . 104 Pop Corn Flake 109 Pistachio Bon Bons 115 Pecan Kisses 128 INDEX. xiii Puffed Rice Cakes 129 Pineapple Caramels 130 Peanut Butter Chocolates 132 Q Queen Chocolates 95 R Rock Taffy 90 Roast Almond Chocolates 104 Rose Tablets 107 Rose Cocoanut Cream 112 Rainbow Bar 128 S Special Notice to Beginners 13 Special Notice to Beginners 16 Salt Water Taffy 24 String of Comfort or Straws 65 Soft Chewing Butter Scotch 66 Salted Almonds 70 Salted Peanuts 70 Salted Pecans 71 Sulphur Drops 74 Spiced Bon Bons s| I Spiced Chocolates 80 Spun Sugar 83 Salt Water Squares 86 Soft Chewing Chocolate Butter Scotch .... 88 Sugared Pop Corn, white 108 Sugared Pop Corn, Red 108 xiv INDEX. Spiced Dates 116 Stick Candy 123 Stick Candy, Lemon 123 Stick Candy, Hoarhound 124 Strawberry Fruit Caramels 129 T Taffies, Vanilla 18 Taffies, Molasses 18 Taffies, Molasses, Old Style 19 Taffies, Strawberry 19 Taffies, Rose 19 Taffies, Chocolate 19 Taffies, Peppermint 19 Taffies, Sponge 20 Taffies, Wintergreen 20 Taffies, Lemon 20 Taffies, Boston Chewing 20 Taffies, Fig 21 Taffies, Peanut 21 Taffies, Cocoanut 22 Three Layer Nougat 58 Turkish Cream 91 Turkish Cream Nougat 92 To Cook Sugar for Crystalizing 105 V Varnish for Confectionery 67 Violet Cream Marshmallows .• 68 Violet Cream Wafers 88 Violet Chocolates 114 INDEX. xv w Window Decorations 2 to 9 Walnut Loaf 64 Wafer Chocolates 91 Woodland Cream Dates 94 Washington Taffy 131 Y Yankee Honey Caramels It; Yankee Nut Caramel 76 SODA FORMULAS. Care of Soda Fountain 137, 139 Cold Soda Syrups 139, 152 Citric or Fruit Acid 155 Cream Frappe 158, 162 Formulas for making Extracts 152, 1 5 I Glaces 155 Hints on drawing solid drinks 154 Hot Soda Syrups 156, 158 Ice Creams 169, 1 78 Persian Sherbert ' 158 Pointers on freezing 168 Red Color for Syrup 158 Simple Syrup 152 Sundaes 150, 162 Sherbets and Water Ices 163, 168 Way to Draw Ice Cream Soda 154 INTRODUCTORY In presenting this work to the army of candy makers of America, I give them the benefit of my twenty years' experience. I make no great pre- tensions and deny that I am the only candy maker on earth, but think the fruit of my twenty years' experience, expressed in this little volume, will be a benefit to any one who may have the fortune or misfortune to possess it. . The aim of the author is to present this work in plain common-sense language, so that the aver- age candy maker can readily digest its contents. I modestly lay claim to having published in this volume the largest number of creditable recipes for making candy ever presented in a single work. Also, that it is positively the only candy book strictly up to date that can be of any service to the retailer. In issuing this new and revised edition, I have indexed the recipes, added new ones, noted im- provements in the way of handling old ones, and given a few hints on window decorations. Since issuing the first edition of this book, in 1897, new ideas have been brought out and new varieties introduced; and it is the intention of' the author to keep this work fully up to date. Wishing my patrons unlimited success in the use of my book, I am, Yours respectfully, W. O. Rigby. Rigby's Reliable Candy Teacher CLEANLINESS A NECESSARY FEATURE. Of all places, a candy shop should be a model of cleanliness. Make this a strict rule and always adhere to it. Visitors often inspect your kitchen, and of course form opinions. These opinions cannot be creditable to any extent if your place is not neat and tidy. The opinions visitors form on such tours of inspection will do much to build up your trade or tear down your patronage, and make you a reputation. In my mind it is the most essential step toward a successful candymaking business. Don't be afraid that your helper will learn candy-making; a good helper — one that takes an interest in his work — will more than repay you for the trouble in teaching him, in the additional help you get out of him. PLAIN TALK TO THE EMPLOYE. Success in any business is rarely ever obtained by any man who lacks sobriety. The candy maker is no exception to this rule, as all our formulas are carried in our heads, after we become proficient RIGBY'S RELIABLE CANDY TEACHER. in the business, and a close-thinking brain is in- dispensable. Wages are decided by worth. If the man who preceded you in your present posi- tion received twelve or fifteen dollars a week, is that any reason you should receive the same amount? You may not be worth twelve dollars, and you may make yourself worth more. Strict attention to business, making your employer's in- terests your own, working a little overtime if nec- essary, all increase your worth to your employer, and he will not be slow to recognize it in a sub- stantial manner. The oldest candy maker is not always the best candy maker, and is not always worth the great- est wages. The young man of ability, integrity, honesty and hustling qualities is the winner. WINDOW DECORATIONS. One thing I wish to impress upon the mind of every reader of this book; that is, too much at- tention cannot be given to your display window. I consider this one-half the store. A neat and tasty display will attract people to your window, and nine times out of ten they will see something to tempt their appetites. Keep your window clean and well lighted; change the display in them every other day; keep neat, tasty signs on your goods; introduce new and novel features. I will give you a few ideas on window decora- tions : RIGBY'S RELIABLE CANDY TEACHER. 3 DISPLAY NO. 1. Cover the bottom of your window with clean paper; then empty a barrel of granulated sugar in the window; make a pile in center, and four small piles, one on each corner; place on the center pile three cakes of sweet or bitter chocolate. Now place on a white china plate a pile of chocolate creams, one for each corner pile, and now run a row of chocolate creams from each corner pile to the center pile. Then place a sign on this display as-ollows : *************** * Our Candies Are Pure. * * Nothing but the Purest of the * Pure enters into the man- * ufacture of our * Queen Chocolates. * * * ******** * * * * * * DISPLAY NO. 2. Dump a whole bag of raw Spanish shelled pea- nuts into the window. In the center place a large bowl of salted peanuts, place a nice silver scoop in the peanuts, and the following sign in front of the bowl : ********** ****** Our Salted Peanuts :;: Are made fresh every day. * They're Delicious. * **************** 4 RIGBY'S RELIABLE C ANDY TEACHER. DISPLAY NO. 3. Place a number of empty five-pound candy- boxes tastily in your window. Take fancy colored cheese cloth, covering window boxes and all; puff it up, place a dish of bon bons daintily piled on each box, make a pile of your one-pound candy boxes at the back, bring to a pile in the center, and place a palm or other plant at each rear cor- ner of the window. The following sign will add to the display : Smith's Candies. * 'Nuff Sed. * DISPLAY NO. 4. Cover and drape your entire window in violet colored cheese cloth; pin bunches of cheap cloth or paper violets in various places in the window; fill small fancy baskets with violet ribbon tied on handles, with crystalized violets, violet colored bon bons, violet tipped chocolates, or any candies of violet color. Sign as follows: * Beautiful Colors * * in * * Beautiful Candies. * RIGBY'S RELIABLE CANDY TEACHER. DISPLAY NO. 5. Cover and drape your entire window in Ameri- can Beauty colored cheese cloth. Pin large paper or cloth roses about the window, fill baskets with pink bon bons, tie red ribbon in basket handles, run strings of red roses from center of top of win- dow to each corner; make a large tray of pink candy chips, and set in rear center of window; place palm or plant of some kind at rear corners of window. Following sign with large bow of red ribbon in the corner: **************** * Fair as a Rose was She, * * Made happy with a box of * * Smith's Candy. * **************** DISPLAY NO. 6. Fill bottom of window with crushed white stone; make a pile of larger stones in one corner, leaving a space in the center of the pile; line the inside with red colored tinfoil; place a light inside — an elec- tric light with red globe is preferred. Now sprinkle coarse salt over the rock, like snow. Make a log cabin out of stick, which can be easily done, and place in one corner; build a small bench to set in front of cabin, get two or three small toy figures of men, place them about in different places. Make a large pile of Klondike Nuggets (see page 116); have a sign painter paint a curtain to go RIGBY'S RELIABLE CANDY TEACHER. across the back of the window, representing a field of ice and snow. Place the following sign in the window : Klondike Nuggets, * 25 Cents per Box. * The Latest in Candy. Pack in half-pound boxes. DISPLAY NO. 7. Cover bottom of window with pink crepe paper; fill as many half-pound boxes as you can get into the window, arranging them tastily with fig glaces (see page 115). Fill a large platter with fine layer figs and place on each side. Use the following sign : .-;< ^: ^ ;j< if. i'f $: >|c ;|c ;!c ^c 5|c ;£ >j; >|c ;jc * Fig Glaces. * * A Delicious Fruit Goodie — * — 25c box. — * DISPLAY NO. 8. Cover bottom of your window with white or cream colored paper, also a board back about six feet high. Now cut some bright red crepe paper in strips about one inch wide; run these strips across bottom, fasten one end, then twist. After vou have them twisted enough to look well, fasten RIGBY'S RELIABLE CANDY TEACHER. the other end. Now run strips from front top of window down to board back, twisting them before you fasten both ends. Now make a fancy design with your red strips on front of board back. Fill entire window with mint drops — white color with red stripes — and display the following sign : * Old-Fashioned Peppermint Kisses. * DISPLAY No. 9. Have a lage pan made — large enough to hold a fifty-pound chunk of ice. Have hole made in one corner and provide a way to run the waste water into some receptacle. Place chunk of ice in pan; dig a hole in center of chunk, fill four glasses with green colored water and set on each corner of chunk of ice, fill hole in center with fresh mint sprigs, run a row of fresh mint around edge of pan. Place the following sign on the mint : Try Our Mint Phosphate * It's Delicious. Make a display of bottled goods around this dis- play. (For making mint phosphate see soda for- mulas.) 8 RIGBY'S RELIABLE CANDY TEACHER. DISPLAY No. 10. Cover bottom with cloth, paper, or some other material; fill entire window with butter-scotch (see page 78) and pile up well. * Butter-Scotch — * * Like Mother Used to Make. * Individual display is always a good way to dis- pose of any particular article you wish to push. An entire window trimmed in caramels, chocolates, hoarhound drops or marshmallows will make them sell. During the summer, if your windows are not closed, think it is a good idea not to trim them, as the goods get dirty, and covered with flies, giv- ing one the impression that your goods are all like the ones displayed in your windows. Better to keep a few nice plants in your window. A WORD TO THE EMPLOYER. When your candymaker has exercised his skill in preparing your confections, see that they are properly cared for after being placed in the store. By the carelessness of inexperienced clerks many candies are ruined and rendered unfit to sell to the better class of trade. Bon bons should never be stacked high in the show case shortly after being made, because they are soft and will not stand pressure. RIGBY'S RELIABLE CANDY TEACHER. g Some clerks, in selling chocolates or candies of any kind, handle them as if they were lumps of coal, instead of exercising the greatest care and gentelest touch. Too great attention cannot be paid to this feature of the business. A clerk must learn this, and if after a reasonable time does not, is unfit for the business and should seek some occupation where brains are in less demand. In piling bon bons on your dishes or trays, place a sheet of heavy wax paper between each layer. This will prevent them from sticking. HOW TO ARRANGE YOUR SHOP. Arrange your shop with a view to economy of time. A man working in a poorly arranged shop will walk many extra miles during a day's work. Place your furnace in a well-lighted place; it will save gas bills and enable you to always see the con- dition of your batch, providing the draft is not cut off to any extent. Sugar, glucose and water are used in almost all candies, therefore have them side by side; you cannot easily move the sink, so move your sugar, glucose and scales as near it as possible. Keep a pail of clean water beside your furnace, and when not using your paddle place it in the water; this will prevent the paddle from becoming sticky and collecting filth, which condition it is generally in when not cared for in this manner. Be sure and have your starch room separate from the rest of your shop, even if you have to RIGBY'S RELIABLE CANDY TEACHER. make an enclosure in one corner of your kitchen. If so, muslin or some other cheap fabric will answer the purpose. Also leave your candy slab so as to afford ample room on every side of it. Your spinning table should be as long as your room can accommodate, and at least three or three and a half feet wide. Never allow your flavors and colors to become mixed on one shelf. Lumber is cheap, so have lots of shelf room to spare, so when you start after a certain flavor you will not have to overhaul your whole stock of bdttles to find it. It might be well to arrange them in alphabetical order. Have a separate shelf for your raw ma- terial, such as shelled nuts, chocolate, cocoa butter, paraffin, etc. In dipping chocolate, provide yourself with oil- cloth covered boards of a convenient size, about twelve by eighteen inches, as the oilcloth is su- perior to wax paper, and cheaper. These boards should be placed, when filled with chocolates, in a rack, which should be located in as cool a place as possible. These boards may be used for bon bons by covering them with wax paper. Nails are cheap, so have a nail for everything that is made to hang up, and see that it hangs there. See that your coal box is as near the furnace as possible. I would suggest that the kindling for tomorrow's fire be prepared the night before. If possible, have two candy hooks in the shop, as they can be had for a song. Your candy thermometer should be placed in a can of water, which should be directly behind RIGBY'S RELIABLE CANDY TEACHER. n the stove; this will keep the tube free from gummy candy, so that the figures can easily be read, and it will also be more accurate. A small bin, say three by six feet and twelve inches high, will be very useful for mixing your candies in in the fall of the year, and it will cost very little to put it up. Have it placed in one corner of your room when not in use for candy. It can be used to advantage for a great many purposes. Also hang a good, strong dipper over the glucose barrel, for use, and do not get into the filthy habit of taking it out with your hands. By pouring at least two quarts of cold water into the glucose barrel when first opened, the glucose will run out so much easier and will not adhere to the dipper in the least. Also have a good, strong barrel near your furnace, to set your kettle on when stirring your batch; you will avoid an accident, such as tipping while stir- ring, and also keep your floor in a good, tidy con- dition. If I have failed to mention some things in this article, exercise your own good judgment, with the idea of convenience always uppermost in your mind, and time will tell you of your business fore- sight in a substantial manner. As this book will fall into the hands of some who have never made candy, I will add the following points : First. In making taffies, be sure that your slab or marble is always clean and well greased. I would suggest that it be greased with cotton seed oil, or 12 RIGBY'S RELIABLE CANDY TEACHER. some reliable slab dressing such as you will find mentioned in the rear of this book, as it is far better than lard and ne.ver becomes rancid. Thi* of course is known by all candy makers and will be looked at lightly by them, as they know all of these points; but, as I have said before, as this book will fall in the hands of new beginners, I will endeavor to place all the information possible before them so that they will be able to understand just what to do and avoid mistakes from the start. Second. In cooking hard candies, such as tab- lets, buttercups, ocean waves, stick candy, or in fact any kind of candy that is cooked over 280° and is to be pulled on the hook or handled, you must use while doing so a pair of buckskin gloves or mittens, as they not only protect the hands but also give the goods a fine gloss. I will no doubt use a great many plain words in all formulas, but it is for the purpose of making all the points in candy making so plain that a new be- ginner will have no trouble to understand just what to do, and if he will follow out my instructions, just as I have placed them before him, I am satis- fied that he will become proficient in the art of candy making in a short time. POINTER IN MELTING CHOCOLATE FOR DIPPING. When you prepare chocolate for dipping, and should you find out that you have no cocoa butter RIGBY'S RELIABLE CANDY TE ACHER. 13 in stock fo thinning it, acid a little Nucoa butter. It will answer the purpose and is equal to cocoa but- ter, and also cheaper. By mixing equal parts of bitter and sweet choco- late you will have a better colored and better eat- ing chocolate than by using only sweet chocolate. NOTICE. Whenever you cook a batch of candy that con- tains cream and is to be pulled upon the hook, see that the batch is one-half glucose and one-half sugar, as cream in a pulled batch has a tendency to grain in a short time. Therefore, remember this and avoid grained batches. A POINTER ON DIPPING BON BONS. Don't allow yourself to get in the habit of pour- ing water in your dipping cream while dipping bon bons, as ninety-nine out of every hundred do, and still know that it will only add to making the bon bons get dry and hard and spotted much sooner. Always dip as quickly as possible and only melt as much cream at a time as you think you will be able to use. This will avoid your adding water. HOW TO DIP CHOCOLATES IN HOT WEATHER. This recipe or pointer is worth twice the price of the book. It will do the work in the hottest weather without fail, and costs about ten or fifteen i 4 RIGBY'S RELIABLE CANDY TEACHER. cents a day to operate it. Get a good cracker box, knock off the top cover, and one side of the box; now take the side piece you have just taken off, put it on again with two small hinges on the bottom part, so that it will open and shut in good shape. Now take the box to a tinsmith and have him make out of galvanized iron a pan four inches deep and just the size of the box, to be slipped in on top where the cover was taken off. Now get a five- cent staple and clasp and screw it on the side of the box, so that when the side is closed up it can be fastened while chocolates are cooling. HOW TO USE THE BOX. Now, when you get ready to dip chocolate, put one bucket of ice in the pan, and a cup of salt, and start to work, and every time you get a pan or boardfull done, open the side of the box and slip in the pan of chocolates just dipped; and before you can clip the next pan this one will be cool and dry and ready for the store. Keep the side door always shut while chocolates are in the box, so as to keep the hot air from same. The bottom of the pan will then always be dry and avoid sweating and allowing drops of water to fall upon your goods. This box can be made at a cost of seventy- five cents. Don't fail to try it. RIGBY'S RELIABLE CANDY TEACHER. 15 HOW TO PREPARE CHOCOLATE FOR DIPPING. In preparing chocolate for dipping, a great deal depends on the grade of chocolate you use. Cheap chocolate is dear at any price as the profits in chocolate goods are as great, if not greater, than many other candies. I would suggest that you use some brand that is reliable. You can find that kind advertised in the rear of this book, as I only adver- tise those that I know are all right. Any of these, properly handled, will do good work. First, melt your chocolate over steam; see that it is cut up fine, and while melting always stir it with the hand, instead of a spoon or paddle, as you can always detect just how hot it is. Don't get the chocolate any more than blood warm, then take it away from the water and let the bulk of the steam escape, and when the water is just nice and warm place the chocolate over it again and it will keep it the same temperature while using it. If using a cheap brand, add a little nucoa butter and stir it in well. After you have taken it out and laid it on the slab or pan, what chocolate you arc- going to dip with, work it with your hand until it feels quite cool. This will prevent the drops from turning gray; but see that they are cooled off immediately after being dipped. If you use the better grade of chocolate you need not use the nucoa butter, as it contains enough itself, and when properly handled will prove satisfactory. 16 RIGBY'S RELIABLE CANDY TEACHER. SPECIAL NOTICE. You will probably notice that in all my recipes I quote glucose instead of cream of tartar. I do this as this book is intended for a class of candy makers who are just starting and are still young in the business; also for some who have as yet never made candies but are just striving to learn; and as glucose properly handled is equal to if not a great deal better than the cream of tartar, and also more profitable, I prefer to give it in all of my recipes. Of course there must be some com- mon sense and judgment used* .and it is policy not to use as much glucose in hot weather as in the severe winter months; therefore you will be able by experience only to master this point. Use your own judgment, and if you are bright, originate new goods, call them some pretty name, and place them so as to look well in the store. That is half of the battle won towards becoming a suc- cessful candy maker. Of course it is necessary to first know the principles of making candy. When you learn that, have confidence in yourself and go ahead, and it won't be long before you will be able to prepare a great many pretty candies out of a small quantity of raw material. In looking over this book you will find that we have instructed you to prepare a variety of dainty candies which are made from fondants, nuts, fruits, etc. This is intended for new beginners, also for a few old-time candy makers who have RIGBY'S RELIABLE CANDY TEACHER. 17 fallen behind in certain goods and always stick to one kind the year round and are too busy to look up new goods or to originate little novelties for the show case. HOW TO MAKE PLASTER PARIS MOLDS. Don't run the plaster paris into starch, as it re- quires too much work to whittle them in shape. For a smooth mold follow these instructions : Soak in cold water one-half pound of Jap gelatin for three hours, then put it in the kettle and cook it, stirring all the time until it is dissolved, then pour it in a deep pan and let set. Try it once in a while by sticking your finger in it, and when the impression you make with your finger does not close up at once, then put in one of each kind of molds you wish to get pattern of, and let re- main in gelatin until it gets cold and sets. Then pick out the molds and mix whatever plaster paris you wish to use in cold water so that it can be run through a funnel, and run it in the impressions made. When they set you can take a pin, pick them out and refill the impressions a dozen times if you like and your molds will come out nice and smooth. Don't get the plaster paris too thin when mixing; also use the dentist's plaster paris, as it is the best for this use and costs very little more than the common. A very soft center for a hand-made chocolate can be produced by placing eight or ten pounds of bon bon cream in a one-gallon ice cream can, and then 1 8 RIGBY'S RELIABLE CANDY TEACHER. surrounding the can with ice, and leave so for a few hours; then as your helper takes out of the can pieces of the cream and rolls them around as you dip them, you will find after they are dipped that in less than ten minutes you have a softer center than you can produce by running cream in starch. TAFFIES. Vanilla. Place in a clean copper kettle 6 pounds sugar, 4 pounds glucose, 2 oz. nucoa butter. V2 pound butter, Water enough to dissolve batch. Cook over a brisk fire to 260° by a thermometer, then pour it off on the slab, fold up the edges; when partly cold form in a lump and knead till it becomes firm, then place it on the hook and pull until it becomes good and white; flavor with ex- tract of vanilla while pulling; when through, place it on the slab or table and form it in shape to fit the pans, or cut in bars to suit. MOLASSES TAFFY. Same as vanilla, only add 1 quart of good New Orleans molasses and % pound of butter; stir good while cooking; finish as all other taffies. RIGBY'S RELIABLE CANDY TEACHER. _ig OLD STYLE MOLASSES TAFFY. 1 gallon mollasses, V2 pound of butter, nothing more. Stir and cook to 255°, finish as other taffies. STRAWBERRY TAFFY. Proceed as with vanilla, only color a light red when on the slab and flavor strawberry. ROSE TAFFY. Same as vanilla, only color light pink on the slab and flavor rose. CHOCOLATE TAFFY. Same as vanilla, only when it is poured on the slab knead in 1-4 pound of chocolate. PEPPERMINT TAFFY. Same as vanilla, but when poured on the slab just before you pull the batch, cut off about two pounds and color it red, then pull the balance and flavor peppermint; when done, form it on the slab in a flat piece say about eight by twelve inches; then take the red piece and make about three or four strips with it, place it on top the length of the white batch, pull it out as long as possible, cut up in lengths of pan and place them in it side by side until pans are full. 2o RIGBY'S RELIABLE CANDY TEACHER . SPONGE TAFFY. 5 pounds glucose, 3 pounds sugar, 4 oz. nucoa butter, 5 oz. butter, V2 oz. cocoa butter, Water enough to dissolve the batch. Cook to 270° or 280°, pour on slab; while pulling on hook pour on % pint of cream, a little at a time until it is all gone, then flavor with vanilla; place on a slab, pull it in strips about four inches wide, cut in bars and wrap. This is a delicious taffy and can be made any flavor. WINTERGREEN TAFFY. Same as vanilla, only color very light pink when on the slab and flavor wintergreen while pulling. LEMON TAFFY. Same as vanilla, only color yellow while on the slab and flavor with oil of lemon while pulling. BOSTON CHEWNG TAFFY. 10 pounds sugar, 6 pounds glucose, 1-4 pound Nucoa butter, V2 pound butter, 1 gallon cream. Dissolve 6 oz. gelatin in a pint of cream before you start to* cook the batch; cook to 252°, pour RIGBY'S R ELIABLE CANDY TEACHER. 21 on slab; when cold pull on hook and place it in a box or pail lined with heavy oiled paper; when cold turn out, tear off the paper, leave in one lump, and break up as you sell it in the store. FIG TAFFY. Cut up 5 pounds figs, say about four pieces to each fig, and set them one side; now put in your kettle 4 pounds sugar, 2 pounds glucose, Water to dissolve same. Set kettle on fire, cook to 270°, then take out the thermometer and add the figs; stir them in good for about one minute only; pour off quickly on the slab and spread out to about one-half inch in thickness; when cool cut in bars to suit. PEANUT TAFFY. Stir while cooking. Place 4 pounds sugar and ,3 pounds glucose in a clean copper kettle and add water enough to dissolve the batch; cook over a good, hot fire; cover the kettle and let it come to a good, hard boil, then take off the cover and add peanuts to suit, and cook until the peanuts pop and start to smoke and smell good, then pour on a greased slab; spread out smooth with a rolling- pin; just before the batch gets cold cut in bars or in size of the pan you expect to put it in. Bars are the neatest and are the easiest handled when selling. RIGBY'S RELIABLE CANDY TEACHER. COCOANUT TAFFY. 4 pounds sugar, 3 pounds glucose. Place them in a clean copper kettle and add water enough to dissolve the batch; place on the fire and cook to 260°, then take out the thermome- ter and add 2 or 2% pounds of sliced cocoanut and stir till the cocoanut gets nice and brown, then pour off quick on the slab and spread it out as thin as you possibly can; when cold break up in pieces or cut in bars about one by four inches. NEW ENGLAND PEANUT. Place in a kettle 5 pounds sugar, 2 1 /2 pounds glucose, Water to dissolve same. Cook to boil and then add 1^2 pounds Spanish shelled peanuts, and stir and cook until peanuts are done, then set kettle off on a barrel and add and stir in it Yi teaspoonful of soda. After the soda is well stirred, drop in a little more soda, about 1-4 teaspoonful, and stir good. Pour on the slab and spread as thin as possible. When partly cold turn batch over. By adding soda as above your batch will be the same color on both sides, not yellow on one side and brown on the other. RIGBY'S RELIABLE CANDY TEACHER. 23 FRUIT BAR. 1 pound English walnuts, 1 pound pecan halves, 1 pound Brazil nuts, V2 pound cherries, 3 slices red pineapple cut up in small pieces. 1-4 pound citron cut up in small pieces. Small handful of wide sliced cocoanut. Set this one side; now cook 5 r pounds sugar, 2 pounds glucose, Water to dissolve same to 290°. Set off the fire and stir in all the above nuts and fruits, and finish as with Brazil or Almond Bars. This is a good, rich piece of goods and sells well. PEANUT SQUARES. These are for wholesale trade. Take 5 pounds granulated sugar, 5 pounds glu- cose, 1 quart water and 8 pounds peanuts; cook to about 280°; then add 8 pounds roasted and shucked peanuts after you take your batch of/ the fire. Pour on slab; roll out as thin as you de- sire, then cut into one inch squares. BUTTER PEANUT. Place in kettle 6 pounds sugar, 3 pounds glucose, 1 quart water. 24 RIGBY'S REL IABLE CANDY TEACHER. 5 pounds shucked peanuts. Cook all to hard crack, about 290°; then set off fire and add 1-2 pint molasses 1-2 pound butter and 1 oz. carbonated soda. Pour on slab and cut in small squares. GOODIES. Place in kettle 2 1-2 pounds granulated sugar, 1 1-2 pounds glucose, 1 pint water. Cook to 290°, then add % pound butter, 1 oz. salt; then you can add pecans, English walnuts, al- monds, pignolias, hickory nuts or black walnuts. Cut in small squares. SALT WATER TAFFY. Place in kettle 4: pounds C sugar, 2 pounds glucose, % pound butter. Cook to about 260°, then add tablespoonful of salt and 2 oz, glycerine; pour on slab when cool; pull'well on hook; add vanilla flavor when pulling; now pull out in round sticks about the siz of stick candy, cut in small pieces with shears, wrap in wax paper. BUTTER TAFFY. Place in kettle 4 pounds granulated sugar, RIGBY'S RELIABLE CANDY TEACHER. 25 2 pounds glucose. Cook to 300°, then add 1 pound butter, pour on slab as thin as possible; mark in diamond shape with caramel cutter. This can be made in chocolate by adding V2 pound bitter chocolate. BARCELONA TAFFY. Make the same as Butter Taffy, but before you pour it on slab, add 2 pounds filberts or hazel nuts broken up. Cut into slabs about 12x18. CHEWING TAFFY. Place in kettle 4 pounds granulated sugar, 2 pounds glucose, 1-4 pound butter, 1-4 pound nucoa butter, 1 oz. gelatin, dissolved in hot water first, Enough sweet cream to dissolve sugar. Cook to about 260°, then pour on slab; when cool pull on hook and flavor with vanilla. Can be made in chocolate flavor by adding ^2 pound bitter chocolate. ALMOND BAR. Blanch 5 pounds almonds; set them on side; now put 4 pounds sugar, 3 pounds glucose in a kettle, with water to dis- solve same, and cook to 270° or 280°, set off fire 26 RIGBY'S RELIABLE CANDY TEACHER. and add the almonds; stir them in the batch well; set on the fire just one second so as to warm it on the bottom, and pour it out on the slab be- tween the iron bars; spread out nice and even; when cool cut in bars one by four inches. By blanching the almonds the goods look and sell better. If you prefer to roast the almonds a little, add them when the batch is 270° and stir them in on the fire until they just start to brown, then pour off quick. BRAZIL BAR. Place in the kettle 5 pounds sugar, 3 pounds glucose. Water to dissolve same. Ccok to 270° or 280°; set kettle off on a barrel and add all the Brazil nuts you can possibly stir in; set on the fire just a second so as to warm it up on the bottom, then proceed the same as with almond bar. You can make pecan, pignolia and filbert nut bars by proceeding the same as with Brazil bar, as all nut bar goods are cooked the same. PEANUT CRISP. Put 4 pounds of shelled peanuts in a popcorn popper or a sieve, and roast them nice and brown; pour them in a sieve and break them all up by pressing and rolling them around with your hands until all the husks are off; then blow all the husks RIGBY'S RELIABLE CANDY TEACHER. 27 off and place the nuts on a table and break up line with a rolling-pin; now put in a kettle 6 pounds sugar, 2 pounds glucose, Water to dissolve same, and cook to 290°. Set off and stir in the nuts, then pour on the slab, spread out as thin as you possibly can and cut with a caramel cutter the size of caramels, or break in pieces to suit. This is a delicious piece of goods and sells well. No. 1. COCOANUT KISSES. Vanilla. Melt cream fondants as for bon bons, and then stir in all the long strip cocoanut it will stand; then set it off on one corner of your slab; now flavor it with extract of vanilla, then have a glass of water and a teaspoon, and with the spoon dip in and take out just half a spoonful at a time, and with the thumb slip it off on the slab; drop the spoon in the water every third or fourth time that you dip them; they will slip off more readily. Con- tinue this until the batch is finished; let them re- main on slab five minutes and they are ready to pick up, put in pans or dishes for the store. No. 2. COCOANUT KISSES. Strawberry- Proceed as with Cocoanut Kisses No. 1, only color a dark pink and flavor strawberry; finish same as No. 1. 28 RIGBY'S RELIABLE CANDY TEACHER. No. 3. COCOANUT KISSES. Chocolate. Same as No. 1, only flavor with a little dark chocolate, and finish same as No. 1. No. 1. COCOANUT BARS. Vanilla. Grate six fresh cocoanuts; set them one side; now cook 6 pounds sugar, 2 pounds glucose, Water to dissolve same, cook to 238° or 240°. Set off on a barrel and flavor vanilla; now add all the cocoanut, and stir it until it just starts to grain; now pour it on a nice clean and dry slab, between the iron bars, and spread it out the height of the bars, say about four inches in length. No. 2. COCOANUT BARS. Rose Flavor. Proceed as wtih Cocoanut Bars No. 1, only flavor the batch with extract of oil of rose, and color a light pink. Finish same as No. 1. No. 3. COCOANUT BARS. Strawberry Flavor. Same as Cocoanut Bars No. 1, only flavor with strawberry, and color dark red; finish as No. 1. RIGBY'S RELIABLE CANDY TEACHER. 29 No. 4. COCOANUT BARS. Chocolate. Same as with Cocoanut Bars No. 1, only when taken off the fire add a little dark chocolate and stir until chocolate is thoroughly dissolved; finish same as No. 1. COCOANUT ROSE. 4 pounds glucose, 2% pounds sugar, No water. Cook to 250° over a slow fire, then pour in all the wide strip cocoanut you can possibly stir in and just as the cocoanut starts to brown pour off on the slab and spread thin; when cold break up in small pieces. Use fresh sliced cocoanut for this. No. 1. COCOANUT DIAMONDS. 6 pounds glucose, 2 pounds sugar, Water to dissolve same. Cook to 242°, set off on a barrel and add all the fine powdered cocoanut you can possibly stir in; flavor vanilla, and pour on a dry, clean slab; roll it out with a rolling-pin the height of the bars; when cold, mark with a caramel cutter, straight one way and on the angle the other; this will al- low you then to get them in the shape of a dia- mond. When they are cut, throw them in a sieve jo RIGBY'S RELIABLE CANDY TEACHER. and throw granulated sugar over them, shake the sieve until sugar is out and they are ready for the store. No. 2. COCOANUT DIAMONDS. Proceed as with No. 1, and you can color the syrup after it is off the fire any color or flavor you wish. They are made in vanilla, rose, chocolate and strawberrv. HONEYCOMB CANDY. As this recipe is known by very few candy mak- ers, I am confident that after you have made it you will be well pleased with your purchase of this book. Small batch. Place in kettle 5 pounds sugar, 2 pounds glucose. Water to dissolve same. Cook to 285°, pour it off on the slab; when ready to handle pull it on the hook and flavor and color to suit ; when well pulled twist the air out of it and flatten it out in a piece one inch thick and about one foot long, then lay it before the table furnace; now place a piece of iron pipe in the center of the batch and roll the batch round it, close up the left end of the batch, then get your helper at the other end; now place the end of a pair of small bellows and pump air in the pipe, drawing out the pipe slowly at the same time; when the pipe is all out, then place the bellows in the hole where the pipe RIGBY'S RELIABLE CANDY TEACHER. 31 was and pump easy; pull out the batch quickly to about ten feet, then pull out the bellows and close the end by pressing on it so as to not let the air out of the batch; now bring both ends together and pull it again to ten feet long; now bring both ends together once more, and pull this time the length of your table if possible; let cool quick as possible and break in four-inch lengths. NOTICE. Study this recipe good first and you will see that the batch is easily made, and by trying one or two batches you will be able to turn out some nice goods. The size of the pipe should be fifteen inches long and two inches around. CANDY CHAIN. For Holiday Trade. Place in kettle 7 pounds sugar, 3 pounds glucose, Water to dissolve same. Cook to 285° and pour on the slab, then pull on the hook and twist out the air; now flatten it out in front of your table furnace in a piece about eight by twelve, and mark a ridge in the center and pour in a little cotton seed oil, then lay in a small hand- ful of starch; now get a ball of string and open it and lay a piece in the center where the oil is and close the batch around it, pull it out nice and round 3 2 RIGBY'S RELIABLE CANDY TEACHER. as for stick and then lay the ball of string that is on the left end of the batch in a box and pull it as stick and feed it through a kiss machine. Have the helper keep the batch straight as it comes from the machine, also watch the ball of string so it will not get tangled up while you are pulling out. After you have made one or two of these batches you can make some very pretty goods, by making same with stripes and clear centers or clear out- side and pulled centers. This class of goods can be made only by practice, so don't get discouraged if your batch is not perfect after the first attempt. TO PREPARE CREAM FONDANT FOR DIPPING BON BONS. When the centers are ready to dip, get your bon bon kettles ready and put water in one and place it on the fire, when it starts to boil then put what fondant you want in the other, and put it over the other and heat by the steam or hot water; stir continually and don't get this too hot, but just so you can handle it nicely; set it off, flavor and color to suit. Dip whatever you have ready, one at a time, lay or drop them on wax paper, let re- main for at least a half hour, then they are ready for the store. No. 1. CREAM FONDANT. For Outside Dipping for Bon Bons and Wafers. Place in a kettle 15 pounds of sugar, with water enough to dissolve same; cover kettle and let it RIGBY'S RELIABLE CANDY TEACHER. 33 come to a boil, then take off the cover and add \ 2 a teaspoonful of cream of tartar, cook to 228°, then add 1 pound glucose and cook to 238° or 240°; pour off on dampened slab and let remain until cold, then cream it by taking a wooden paddle and working it to and fro until the batch forms into a lump, then cover it with a damp cloth and let it re- main for one hour; it is then ready to put into a crock or bucket, and keep covered with a damp cloth at all times, which keeps it in good condi- tion until used. There are plenty of other recipes for making- good fondants, but I think this the best I have ever used, as it retains a gloss that cannot be ob- tained with other creams. No. 2. CREAM FONDANT. For Outside Dipping of Bon Bons and Wafers. This is also a good, reliable cream. Use 20 pounds sugar and water enough to dissolve the batch and cook it to 238°, pour it on the damp- ened slab and at once squeeze the juice of 8 lemons over the batch; let it remain until good and cold, then cream it as in the usual way. No. 3. CREAM FONDANT. For Outside Bon Bon Dipping. Twenty pounds sugar and water enough to dis- solve same; add ] /> teaspoonful cream of tartar. 34 RIGBY'S RELIABLE CANDY TEACHER. and cook to 238°; sprinkle your slab lightly with water, pour your batch on and let remain until cold, then cream it as in the usual way. CREAM CENTERS. For Chocolate Drops and Bon Bons. First make whatever impression you wish to run, by filling your starch boards and taking a Stick that has a straight edge and scraping it from the top to make a level surface, then make your impression with your molds that have been pre- viously stuck on a stick, say l 1 /^ by 18 inches long, and the molds put half an inch apart; when you have all the impressions made then put in your kettle whatever fondant you may want to run and set it over a very slow fire, and stir until it gets just hot enough so as when you put your finger in it feels uncomfortable; set it off at once on a barrel and flavor and color to suit, and with a large funnel and round stick to fit the hole in the funnel and long enough so as you can take hold of the top, fill this funnel with the fondant, and by raising the stick and lowering it quickly, start to fill the impressions in the starch boards; let re- main until hard enough, take out, blow the starch off of them and they are ready to dip in chocolate or cream fondant. This explanation is given for new beginners only. By adding a few dops of acetic acid to the above the centers will remain soft much longer. RIGBY'S RELLABLE^ANDY TEACHER. 35 CREAM FONDANT. For Running in Starch for Centers for Bon Bons and Chocolates. 30 pounds sugar, 10 pounds glucose, Water enough to dissolve the same. Cook to 238°; pour on a dampened slab, let re- main until cold; cream it as No. 1 fondant. There are many different ways of making cream for fondants. Almost every candy maker has a way of his own; but after trying twenty different ways of making it I find the ones given in this book give better satisfaction than any of the balance I have made or seen made. NEVER SWEET OR KNEADED CARAMELS. This is wihout question one of the best cara- mels on the market for the money. I believe this alone is worth the price of the book. First, place 6 pounds sugar, 3 pounds glucose, Water enough to dissolve same, in your kettle, cook it to 238°, pour it off on the damp slab, and start to cream it at once, which will make it a good tough cream; now set it to one side; now place in kettle 8 pounds sugar, 16 pounds glucose, 36 RIGBY'S RELIABLE CANDY TEACHER. V2 pound nucoa butter, 2 oz. cocoa butter, V2 gallon cream. Stir and cook to 270°, then add half gallon more cream and cook just to a crack only; set the kettle off and add the 9 pounds of tough cream you made on the start, and stir it in until all is well dissolved, then try it, and if it is a good, firm, hard ball, pour it on the slab; if not, set it on the fire just a min- ute until it is. Pour it on the slab, let remain five minutes, then fold it all up and cut in three pieces of equal size; in one piece mix in almonds, in the other chocolate, and let the other piece remain as it is; then lay it between the iron bars; with a heavy rolling-pin roll it out the height of all caramels; let it remain until cold, then mark and cut. No. 1. CARAMELS. This recipe for caramels will stand up in the hottest weather and is the best one I have ever tried, and it gives satisfaction both to the trade and the proprietor. CARAMELS. Vanilla. Put in clean copper kettle 4 pounds sugar, 3 pounds glucose, 4 oz. nucoa butter, V2 gallon cream. RIGBY'S RELIABLE CANDY TEACHER. 37 Stir and cook over a slow fire to a soft ball, or 238°; then add one quart more cream and stir and cook to a good, firm ball, say about 242°; now add the other one quart of cream and stir until you get a good, hard ball; not to a crack, but a good, hard ball; pour on slab between iron bars; when cold, mark and cut. No. 2. CARAMELS. Chocolate Flavor. Proceed same as wih vanilla caramel No. 1, only when you add the last quart of cream add also % pound dark, bitter chocolate, and finish as with No. i. No. 3. CARAMELS. Maple. Proceed as with No. 1 vanilla caramels, only use 4 pounds maple sugar instead of the white, and finish as with No. 1 caramel. No. 4. CARAMELS. Proceed as with No. 1 vanilla caramels, only when the batch is done set it off and stir in what- ever kind of nuts or fruit you may wish before you pour it off. You can use figs or Brazil nuts chopped up fine; or almonds, pecans, cocoanut, in fact anything in the line of nuts or fruit you may have in the shop. 38 RIGBY'S RELIABLE CANDY TEACHER. THREE-LAYER CARAMELS. Make a batch of No. 2 chocolate caramels and pour out on the slab very thin. Now melt 6 pounds of fondant over a slow fire until it gets just hot enough so as you cannot stand to keep your finger in it, then pour it over the chocolate batch and spread it out thin and even; now cook a batch of vanilla caramels and when done pour it over the cream batch nice and even; let re- main until cold, then mark and cut. When cutting these caramels you will find the cream will not slide out, as with some caramels made from other recipes. No. 1. OPERA CREAM. For Opera Caramels. Put 20 pounds of sugar in a clean copper kettle and add 1% gallons cream, 1 teaspoonful cream of artar. Cook to 238° or 240°. Pour off on a damp slab and let remain until cool; then with a paddle cream it as other fondants and when done cover up with a damp cloth; let remain for one hour and it is ready for use. OPERA CARAMELS. Don't make only such flavors as vanilla, straw- berry and chocolate operas; they are chestnuts and an eyesore to all, and are made by all candy RIGBY'S RELIAB LE CANDY TEACH ER. 39 makers, good and bad. First, cut up in small pieces 1 pound cherries, and set them one side; then chop up fine 1 pound pecans and 1 pound English walnuts, and 1 pound pineapple and set them one side; now chop up 1-4 pound of pistachio nuts, and set them one side; also V2 pound al- monds. You will have now five kinds of operas to start with; now get the covers of eight five- pound candy boxes and cover the bottom of each with wax paper and you will be ready for business. Weight 2i/2-pound pieces of opera cream, and work in each piece the nuts or fruit you have just prepared and lay it in the box cover; keep on until all the five kinds are used up. Now fill one with plain opera cream, lightly flavored with vanilla, with some color — a delicate pink — and flavor strawberry, and the other color with chocolate; now you will have eight kinds of operas. Let stand a few hours, turn box cover upside down, tear off the wax paper and mark with a caramel cutter, but don't cut them up in pieces, only as they are sold; put them in nice clean pans and when the people see eight kinds of operas it will sell them quicker than gazing at those three chestnuts — vanilla, strawberry and chocolate. CREAM FRUIT BAR. Place in kettle 5 pounds granulated sugar, 1 pound glucose, 1 pint water, 4 o RIGBY'S RELIA BLE C AND Y TEACHER. 1 ounce Jap gelatin, soaked for 4 hours in cold water. Cook to 236°, set off of fire, stir in 4 pounds of dipping cream, then add 2 pounds of crystalized cherries and angelique; turn in tin box. When cold cut in squares and crystalize. DELMONICO SQUARES. Place in kettle 10 pounds granulated sugar, lMi pounds glucose, 4 fine grated cocoanuts. Cook to about 236°; pour on cream slab; when cold, add 1 ounce vanilla extract, and stir until it creams; then place in box, let set a few hours, then cut in squares and crystalize. PINEAPPLE COCOA BAR. Place in kettle 7 pounds granulated sugar, 1 pound glucose, 3 sliced and 1 grated cocoanut, 1 can grated pineapple. Cook to 240° ; set off of fire, then add 2 pounds dipping fondant; place on wax paper on slab be- tween bars. When cool it is ready to cut in 5 and 10 cent bars. RIGBY'S RELIABLE CANDY TEACHER. 41 VANILLA FUDGES. Place in kettle 4 pounds granulated sugar, 1 pound glucose, 2 quarts sweet cream. Cook to about 236°; then set off fire and stir in 2 pounds dipping fondant, flavor with 1 ounce vanilla extract, pour on wax paper on slab, be- tween bars, mark with caramel cutter. When cold cut into squares of four each. CHOCOLATE FUDGES. Same as vanilla, only add 1 pound sweet choco- late when you start the batch and stir in V-z pound of bitter chocolate when batch is cooked. MAPLE FUDGES. Same as vanilla except use maple sugar instead of granulated sugar, and only Yz pound of glucose. NUT FUDGES. Fudges may be made with different kinds of nuts, such as hickory nuts, English walnuts, pe- cans, almonds, or black walnuts; or crystalized cherries, pineapple and angelique can be chopped up and put into batch after it is cooked. ABOUT FUDGE. Fudge originated at Vassar College. The girls would make it in their rooms over their oil stoves 42 RIGBY'S RELIABLE CANDY TEACHER. in the evening, and gave it the name of "Fudge," which it retains to the present day. Most any girl graduate can tell you the history of fudge at her school. MARSHMALLOW CARAMELS. Place in kettle 3 pounds granulated sugar, 3 pounds glucose, 1-4 pound nucoa butter, 2 quarts sweet cream. Cook to about 260°. Pour on slab when cool, pull well on hook, flavor with vanilla, then place on clean slab and roll out to the thickness of cara- mels. Cut and wrap in wax paper. No. 1. RAW CREAM FOR BON BONS AND CHOCOLATES. Orange Flavor. Grate the outside of say about four oranges, then squeeze the juice of the oranges in a crock or bowl, and then add the gratings you have just prepared; now add XXXX sugar and stir with the hand until it gets good and thick, so as you can pick it out and form it in small rolls about the size of marbles; finish all and let remain one hour till a crust forms, so that you can handle them; then they are ready to dip in fondant or chocolate. These goods are delicious and are liked bv all. RIGBY'S RELIABLE CANDY TEACHER. 43 No. 2. RAW CREAM. Lemon Flavor. Proceed as with No. 1 raw cream, only use lemon instead of orange. No. 3. RAW CREAM. Take jelly, strawberries, grated pineapple, or any kind of fruit or preserves, and add XXXX sugar, and proceed as with No. 1 raw creams, and you will find that you have one of the nicest-eating pieces of candy on the market; the acid contained in the fruits keeps them from drying out, and they remain fresh for a long time. ITALIAN CHOCOLATE CREAMS. For Starch. Dissolve 4 ounces gelatin in one pint hot water. Now place in kettle 4 pounds sugar, 4 pounds glucose. And your dissolved gelatin. Cook to 236°, pour on slab. Beat the whites of 6 eggs, and when batch is cool add them to your batch and work it until it creams. Now melt 15 pounds soft fondant in hot water bath or steam kettle. When this is dissolved, add the first batch and 2 ounces vanilla, run in starch, and let stand for twelve hours; then dip in chocolate. 44 RIGBY'S RELIABLE CANDY TEACHER. ITALIAN CHOCOLATE CREAMS. For Hand-Mades. Place in kettle 25 pounds granulated sugar, Water enough to dissolve. While cooking add V2 ounce acetic acid and cook to 236°, pour on slab, let stand until perfectly cold, then work with spatula until it begins to turn, then add the whites of 13 eggs beaten stiff, and work batch until it is finished. Roll up in small pieces and coat with bitter chocolate imme- diately. MOLASSES CHOCOLATE BRITTLE. Make a batch of molasses taffy and cook it to 290° or 300°, pour it on the slab and pull on hook, then twist all the air out and flatten it out in front of the table furnace and pull it in strips, not too thin, but about as thick as a heavy piece of glass, when all is done; then with your hands break it all up in small pieces; now pour it in a sieve and shake all the loose crumbs out, and it is ready for use. HOW TO DIP MOLASSES BRITTLE. Get your chocolate ready for dipping, then pour a good handful of the molasses brittle in a pan and then a handful of chocolate; mix them well, then pick up all you can get in a tablespoon at a time and drop on wax paper; when cold they are ready for use. These sroods are a noveltv and sell well. RIGBY'S RELIABLE CANDY TEACHER. 45 THREE GRACES. A Nice Piece of Chocolate Goods. First roll out by hand from bon bon cream a lot of little balls the size of large filberts, then se- lect a few pounds of large filberts and roast them in a sieve over the fire, and then rub the husks off; now get half a pound of candied cherries. Now, when dipping this piece of goods in chocolate I always dip the cherry first, then the cream ball; set it next to the cherry; then dip the filbert; set it next to the cream filbert. As I dip the filbert I drop a line of chocolate with the thumb across the three pieces; this makes them one. These goods eat well, as it is a fine combination and nice for topping off a box of candy. BURNT ALMOND CHOCOLATES. Hand Made. Roast and almost burn Yj pound almonds, then grind them up very fine. Now take ."> pounds bon bon cream, knead in the almonds, add XX XN sugar to stiffen the cream, and roll it out in balls the size of marbles; dip in chocolate. BURNT ALMOND BON BONS. Proceed as with the above, only dip in fondant, and sprinkle on top of each one a little of the ground almonds. 46 RIGBY'S RELIABLE CANDY TEACHER. MOLASSES COCOANUT CREAM ROLLS. Place in kettle 5 pounds sugar, 1% pounds glucose, 1-4 pound butter, Water to dissolve same. Cook it to 238°, pour off on the damp slab, and scatter over it 2 pounds fresh grated cocoanut, then with a paddle cream it at once; now place in kettle 8 pounds sugar, 2 pounds glucose, Water to dissolve same. Add 1 pint dark molasses, y pound glucose, Water enough to dissolve same. Cook to 300° or 320° over a hot fire; pour on slab, fold up and color to suit, and pull on hook; then twist the batch on the hook until all the air is out of it, then put it on the table in front of table furnace and form it in shape as for stick candy. Take hold of one end and form as a bot- tle, small at one end; have some one help you and 66 RIGBY'S RELIABLE CANDY TEACHER. as you pull the batch out long and about the size of straws, have your helper keep them off of each other and move them around until they become cold. After making one or two batches you will be enabled to make these goods uniform and neat; also flavor while pulling, and use gloves, as they retain more of a gloss. These goods make a fine show and help sell other goods. For a window show they cannot be beaten. Make these goods all colors and flavor them highly, and when cold break up and mix in one pan. They show up well. SOFT CHEWING BUTTER-SCOTCH. 5 pounds light brown sugar, 2 pounds glucose, 2 oz. nucoa butter, Vo pound butter, Water to dissolve same. Cook and stir until batch is 250°; set off and flavor with oil of lemon; pour on greased slab, be- tween iron bars; when cold cut in pieces two by three inches and wrap in wax paper. This is a good seller if put up in neat packages. MOLASSES WAFERS. 5 pounds sugar, 1 pound glucose, Water to dissolve same, 1 pint New Orleans molasses, *4 pound butter. RIGBY'S RELIA BLE CANDY TEACHER. 67 Stir and cook to 280° or 290°; pour in funnel and drop size of a quarter, on greased slab; when cold pack in glass jars, or keep in pans in cold weather. HOREHOUND WAFERS. Heat 1 quart of water to a good boil, then add 1 ounce of horehound herb and let stand fifteen or twenty minutes, then put 5 pounds sugar and 1 pound glucose in a kettle; now pour the hore- hound water through a strainer and cook to 280° or 290°; pour in funnel and finish as molasses wafers. VARNISH FOR CONFECTIONERY. Put y<2. pound or more of gum benzoine in a bottle, pouring in enough fourth-proof alcohol to cover it; let it stand for at least two weeks, shak- ing it well once or twice a day. You may then pour off gently what you need for immediate use and let the remainder stand, but not long enough to become too thick, otherwise it will appear in streaks on the work when dry. When used it should be of the consistency of thin syrup; if it should be too thick dilute with a little alcohol. This varnish is entirely harmless, and has a frag- rance somewhat resembling that of vanilla. It has another good quality — it will keep for years, and grows better with age. It may be used on all kinds of chocolate work and candies, whether pulled or clear, giving them a thin, glossy film 68 RIGBY'S RELIABLE CANDY TEACHER. which protects them from atmospheric moisture and thus prevents their soon becoming sticky. VIOLET CREAM MARSHMALLOWS. 6 pounds of best A sugar, yy% quarts simple syrup. DON'T CARE SYRUP. 8 ounces brandy, 3 quarts simple syrup, ^4 ounce soda foam, V4 ounce citric acid solution. RIGBY'S RELIABLE CANDY TEACHER. 145 ORGENT SYRUP. y^ ounce essence almond, y<2, ounce soda foam, 1 gallon simple syrup. EGGNOG. 1 ounce Don't Care syrup, 1 egg> A little powdered sugar, Cracked ice, A dash of ginger extract. Fill glass with milk; shake; sprinkle ground mace on top. EGG CHOCOLATE, 2 ounces chocolate syrup, 1 ounce cream, 1 egg, Cracked ice. Shake in shaker, then fill glass with fine soda stream; sprinkle ground mace on top. EGG PHOSPHATE. 2 ounces lemon syrup. Several dashes of phosphate, V<2. ounce cherry syrup, 1 egg, Cracked ice. Shake in shaker; fill with fine soda stream; strain into soda glass, and sprinkle ground nutmeg over top. i 4 6 RIGBY'S RELIABLE CANDY TEACHER. ORANGE CIDER. Artificial. 2 gallons water. 1 gallon rock candy syrup, 2 ounces orange extract, 2 ounces citric acid solution. Color, and add a few slices of orange. This can be weakened by adding more water. EGG FLIP. 1 ounce vanilla syrup, 2 ounces cream, 1 e gg. Dash of sherry. Shake in shaker with cracked ice; fill shaker with fine soda stream; strain into soda glass and sprinkle ground mace on top. EGG NECTAR. 2 ounces egg nectar syrup. Cracked ice. Shake in shaker; fill with fine soda stream; strain into soda glass; sprinkle with ground mace. SHERRY FLIP. 1 ounce Don't Care syrup, 1 ounce cream, Several dashes of sherry, 1 egg, Cracked ice. RIGBY'S RELIABLE CANDY TEACHER. 147 Shake in shaker, then fill shaker with fine soda stream; strain into soda glass; sprinkle top with ground mace. CHERRY PHOSPHATE. Use 2 ounces of wild cherry syrup No. 15, Several dashes acid phosphate, Draw 8-ounce mineral glass full plain soda. Mix by throwing from one to the other. ORANGE PHOSPHATE. Use 2 ounces orange syrup No. 11, Several dashes acid phosphate, 8-ounce glass full plain soda. Mix. LEMON PHOSPHATE. Use 2 ounces lemon syrup, Several dashes of phosphate, 8-ounce mineral glass plain soda. Mix. VICHY PHOSPHATE. Draw mineral glass nearly full of vichy water. Add several dashes of acid phosphate. Stir with a spoon. RASPBERRY PHOSPHATE. This makes a very fine phosphate, and you can get quite a run on it if you advertise it. It is especially adapted for hot weather. 148 RIGBY'S RELIABLE CAND Y TEA CHER . 2 ounces of raspberry syrup, Several dashes phosphate, 8-ounce glass of plain soda. Mix. Pineapple, strawberry, peach, grape and claret phosphates are all made as the above. CLARET PHOSPHATE. 1 gallon claret phosphate. 1 gallon simple syrup. Use about 2 ounces of this syrup to each glass, with several dashes of phosphate; serve in small, thin glasses. A much better way to serve this phosphate is in small, thin wine glasses; it gives it a much better appearance, and leads people to believe it is finer than any other phosphate. EGG LEMONADE. Juice of one lemon, Powdered sugar, 1 egg> Cracked ice. Shake in shaker, then fill shaker with fine soda stream; strain into soda glass; sprinkle top with ground nutmeg. EGG CALISAYA. 1 ounce lemon syrup, 1 teaspoonful elixir calisaya, Several dashes phosphate, RIGBY'S RELIABLE CANDY TEACHER. 149 1 egg, Cracked ice. Shake in shaker, then fill shaker with fine soda stream; strain into soda glass; sprinkle top with ground mace. GINGER FIZZ. 1 gallon simple syrup, 2 ounces ginger ale extract, 1 ounce lemon extract, 1 ounce of citric acid solution. In using this syrup, use two ounces to a glass; draw same as ginger ale; add a teaspoonful of powdered sugar. GINGER SYRUP. This syrup can only be made by confectioners, as the expense is too great to those who cannot use the ginger later for other purposes. Buy a half barrel or keg of Canton ginger. Strain the syrup off if it and put in separate vessel and it is ready for use; then fill your keg of Canton ginger with simple syrup; let stand until the other is used up, or after standing two weeks it is ready for use again; this can be repeated several times. Canton ginger may be procured of any of the supply houses advertised in this book. NECTAR SYRUP. 1 quart strawberry syrup, 1 quart vanilla syrup, 4 ounces port wine, y<2. ounce soda foam, 2 quarts simple syrup. 150 RIGBY'S RELIABLE CANDY TEACHER. ROOT BEER SYRUP. 1 gallon simple syrup, 2 ounces root beer extract, V2 ounce soda foam. Color with caramel color. CABINET FLIP. 1% ounces Royal Cabinet syrup, A few dashes port wine, Cracked ice. Shake in shaker, then fill shaker with fine soda stream; strain into soda glass; sprinkle ground nutmeg on top. BIRCH BEER. 1 gallon simple syrup, 2 ounces birch beer extract, y> ounce soda foam. Color with caramel color. CLOVE SYRUP. 1 gallon simple syrup, y> ounce essence clove, y> ounce soda foam. Color pink. RIGBY'S RELIABLE CANDY TEACHER. 151 CINNAMON SYRUP. 1 gallon simple syrup, 10 drops oil cassia, y