William Murray Bell

“ When a pretty stout string is formed the batch is cooked, remove from fire and set on tub.
Color red and flavor rose, stir the color and flavor in very gently so as not to start a grain. Run into starch with a pattie funnel and have a stick which fits very closely or wrap your stick with a little piece of cloth. Do not work the stick up and down over each hole or you will grain the syrup, allow the syrup to run out in a small stream and move the funnel along over the impressions as fast as they fill up, only stopping funnel at the ends of the tray. ”

“ Cook to 335 degrees and pour out on a nice clean, greased, slab. Turn the edges in a minute or so after pouring out and continue to do so until you can move it to a portion of the slab which has no grease on it. Put your gloves on and knead up well and when stiff enough to pull, place on the hook and while you are pulling it flavor with a few drops of rose extract and continue to pull until very glossy, then start twisting the batch as it hangs on the hook, twist the batch until a yard or so from the hook and fold over and twist again. ”

“ A regular chocolate-warmer which the supply-houses carry is the first thing to get, and in buying one I would advise you to get a good copper one as I have found through experience that one good copper pan will outlast 4 or 5 tin or sheet iron ones. Build a table so as the pan will set down into it and place a little shelf underneath the pan for a gas-burner, on the table so that it will slide up close to the pan place a slab of marble about eighteen inches square and an inch thick. ”

“ Large punch-bowls and display dishes are made in the same way, using ice cream cans, bowls, pans, etc., as moulds. The smaller dishes are used as salted-almond cups, ice cream cups, bon-bon dishes, etc.
After the dishes are made and cooled give them a thin coat of confectioner's glazine, although I have discontinued the use of it altogether and let them go plain. Bronzing the edges adds considerably to the appearance. ”

“ Set on stove, stir continually and cook until a little of the candy taken out and tested in cold water forms a soft ball. Remove from fire and add 1 teaspoonful ground nutmeg and all the macaroon cocoanut it will take up. Pour on greased slab and roll out thin, about one-third the thickness of a caramel. Melt some fondant, flavor vanilla and spread over half of the cocoanut batch, then fold the other half over on the cream and roll down smooth. ”

“ Stick Candy
Manner of Striping
spinning table (not in front of the table furnace) , and knead it up like a person kneads bread. When it is stiff enough to stand up without squatting quickly, form in an oblong square (about 5 inches square and 10 or 12 inches long) , and place in front of the table-furnace and have helper keep in shape. Take your piece of red and cut in two, leave half in front of the fire and take the other half and roll out into six sticks about as large around as your finger and as long as the batch. ”

“ Make a batch of nougat per recipe for nougat for dipping and after you have poured the last of the candy in, set on scale and weigh. Add to it two-thirds as much stock fondant as you have batch and mix all in well, flavor, add nuts and pour in box or tray lined with wafer sheet, place wafer sheet on top and press down tight. ”

“ Run into any mould in starch and dip in sweet chocolate.
CHOCOLATE ALMOND EGG NOUGAT.
Place 25 lbs. mixed scrap in a kettle with enough water to dissolve or about 3 qts., when all is melted strain. Cook to 250 degrees and pour half over the well beaten whites of 18 eggs. Add 3 ounces cocoa butter. Cook the other half of batch to 260 degrees and pour into the eggs. Test batch in cold water and see if you have a stiff ball, such as a caramel test. If too hard add water and vanilla to reduce. If not hard enough place over ash fire or steam bath and cook to caramel test. ”

“ Rub 1 gallon apricot pulp through a sieve and add 15 pounds sugar and cook to a pretty stiff jelly. Test by taking out a little and laying on a tin pan or slab and leaving it cool off to see if it's a pretty firm jelly. Take a hand-full of starch and throw it lightly over your hard-goods slab and run jelly out on slab with a pattie funnel about the size of a half dollar. When cold pick up and dip in sweet chocolate. ”

“ When cool enough to handle place on hook and while pulling work into it one pint of cream and some vanilla flavor. Work the cream in by pouring it onto the batch at the hook a very little at a time. By having a pan of starch setting handy the hands may be kept from being too sticky by rubbing a little of the starch on them once in a while.
After pulling place on the slab and knead into it about 11⁄2 lbs. walnut pieces. Spread out on the slab, cut in squares and wrap in wax paper. You can also spin out, cut off in kisses and wrap.
BROKEN MIXED.
Place in kettle
Set on fire and mix. ”

“ New Years Day is one holiday that there is no special form or design for, outside of the date of the year just passed linked by a hyphen with the year just starting. One pretty favor I have made is to run out large patties in any desired shade and with decorating icing pipe the dates on and a little vine or flower added, helps. ”

“ Remove from fire and place one center at a time in the cream and fish out with a bon-bon fork. Place on wax paper and mark as desired. Do not allow your cream to become too hot.
Nice centers for high-class retail trade are pineapple fritters cut in small points, nice large French cherries, marshmallows, all kinds of nuts, fruit paste and cream centers if you desire.
Make your bon-bons very pale in color.
Use flavors such as vanilla, rose, violet, pistachio, heliotrope. Dip brazils in maple cream. ”

“ Cook batch the same as for lemon drops and after pouring on slab sprinkle over it 1⁄2 oz. menthol crystals and knead in. Where the crystals melt they become liquid so the batch must be manipulated carefully and quickly. Color batch red and run through rollers any desired shape.
LICORICE DROPS.
Cook batch the same as for lemon drops and after pouring on slab add a very little (say one-quarter teaspoonful) menthol crystals and two ounces powdered licorice. When kneading up add a few drops of oil of fennel and when almost cool run through rollers in any desired shape. ”

“ Place the kettle containing batch in another kettle containing water, set on fire and allow water to boil until you can take a small portion of the batch and flatten out in a pan of cold water between the fingers and thumb and it will snap when you hit it with your finger, but still will bend and form a stiff ball. ”

“ With a rolling-pin you flatten out a piece of the candy as thin as an ordinary piece of glass, then you place it over the mould and form the edges with your fingers, place in front of electric fan for a moment and remove from mould. ”

“ Kemove from fire and grain the syrup on side of kettle until cloudy, then fish fruit out with a fork and lay on sieve to dry.
ICING FOR DECORATING.
Take the whites of three eggs, place in a bowl and with a fork whip until thin or until well mixed. Run powdered sugar through a fine sieve two or three times and place about one-half pound with the eggs and mix good. Add a pinch of cream of tartar and about one drop of blue color. Add powdered *sugar until the mixture is very stiff. Beating has a great deal to do with getting a nice icing. ”

“ Add 2 ounces butter and 1 teaspoonful salt and stir in well.
Set kettle in a shallow pan of cold water for a minute to cool the bottom off and prevent candy from getting dark.
Take your pattie funnel and stick, warm up a trifle by holding over stove and then have your helper pour about a pint at a time, of the candy, into the funnel.
Run out on hard-goods slab about as large as a quarter and have helper follow along with palette knife loosening them up. When cool put in jars. ”

“ Make chocolate cream eggs in all sizes. Take stock fondant and color a small piece orange and flavor a piece of the white with vanilla and work powdered sugar into it until stiff Now take a small piece of the orange cream and about twice as much of the white and wrap the white around the orange and roll into a
Easter Egg. before and after decorating
ball the shape of an egg. ”

“ Place in bright kettle 5 pounds sugar and 1 quart water, cook to 240° and add 2 pounds almonds, which you have previously picked over so as to have them run uniform in size,
and stir and cook until sugar granulates, remove and set on tub, stir until the sugar is all loose and the almonds are separated, then place in sieve, shake off sugar and cover with cloth to keep them warm. ”

“ Pour on damp slab and cream when cold. Use for cream patties, bon-bons, etc.
NOTICE ON SCRAP.
When making candy of scrap do not become discouraged on your first attempt as it is impossible for me to regulate the scrap you use and if you use too much glucose or not enough the result may be passable, but not up to stand ard. In working scrap it takes more brain's than in any other branch of the business. ”

“ Have helper pull out the batch the length of the table and fold together with the other end, pull out again and fold on the side again, pull out again and fold over the top, fold over again, and then on the side, now pull out in strips and shove to the back of the table. When all out form the strips together on the table, lay a stick across them and score with a sharp pocket knife. ”

“ Add the gelatine and 3 ounces vanilla flavor. Strain and freeze.
TUTTI-FRUTTI ICE CREAM.
Chop up together one pound altogether of cherries, pineapple and walnuts or pecans. Dampen the fruit with a little brandy and stir into 1 gallon vanilla ice cream.
If you wish to make a large batch of tuttifrutti, freeze your ice cream first and mix into it the fruit in the same proportions as described above, allowing 10 pounds of fruit for 10 gallons.
Adding the brandy to the fruit keeps the same from freezing hard. ”

“ If you use a syrup gauge for testing ices anywhere from 18 to 22 will work satisfactorily. After the mixture is ready for the freezer, fill the tube with liquid and set gauge in it. Where the liquid comes to on the gauge is the test. ”

“ It is also quite important that you should have your. center the proper heat, if too hot it will kill the gloss on the jacket and crack it. One man should take care of the jacket and another watch out for the center for if the man handling the jacket touches the center his gloves will become sticky and spoil the finish on the buttercups.
It is very easy to become discouraged in learning to make butter-cups, so persevere, as experience is the only teacher.
Cream Slab. ”