PINE TREE TAR COUGH CANDY.—First have one tablespoon oil of tar dissolved in two tablespoons of alcohol.
Cook to a hard snap twenty pounds sugar (white), three quarts water, three pounds glucose; pour out; scatter over (while cooling) twenty drops of tar, two tablespoons oil of capsicum, three tablespoons oil of wintergreen; work all well into the batch (do not pull this on the hook).
Place before your heater on the table and spin it out in large round sticks. Have some one to keep them rolling until cold. Cut into sticks about three and one-half inches long. Wrap them in printed labels.
DATE AND FIG CREAMS.—Seed dates, cut a piece out of the end V shape, insert a white or pink cream ball, press it in, and stick a clove in the end; it looks like a pear.
Cut figs in strips, place the seedy side around a piece of cream dough. The hand made cream can be made into various varieties of candy to suit your fancy.
FACTORY CREAM DOUGH.—This recipe is worth twenty-five dollars to any candy maker. When the cream is first done it appears flaky and coarse; but the next morning it is fine, and the longer it sets the better it is. When made up it never gets stale or hard. Never use flour to roll out cream with when you can get the XXX lozenge sugar. Forty pounds granulated sugar, five quarts water; boil to a stiff ball; set off; add quickly twelve pounds of glucose. Do not stir. Set on the fire, let it come to a boil until you see even the scum boiled in (do not allow the glucose to cook in the sugar). Pour out, wait only until you can lay the back of your hand on the top of batch. (Never let it get colder, it is better to cream while hot than cold like other goods). Cream it with two garden hoes, or cream scrapers. Add while creaming one-fourth pint scant measure of glycerine. No need of kneading it, scrape into your tub for use. (If A sugar is used the cream is sticky.)
IMITATION HAND-MADE CHOCOLATE.—Take a suitable hand made. Make your plaster paris prints. Take a quantity of the above cream, melt in a bath, flavor and mould. Dip.
A NUMBER ONE CHOCOLATE DROP.—Moulding cream; granulated sugar, twenty pounds; water, three quarts. Boiled to a thread, set off, add three pounds of glucose dissolved; pour, let get cold. Cream, melt, add pinch of glucose to one pint simple syrup; four tablespoonfuls of glycerine. Stir. Mould.
CHEAP CHOCOLATES.—Quick work. Make a batch of the above number one. Exactly the same process. After the glucose is dissolved in the batch do not pour out, but add five pounds of the hard factory cream in pieces. Stir, flavor, melt. Set this kettle in a kettle of boiling water, have a boy to stir and watch it; do not allow it to get so thin as to simmer, only thin enough to run into your starch prints. This cream saves time and labor.
TO WORK OVER SCRAPS OF CANDY.—To thirty pounds of scraps use one gallon water; stir until it boils; set off, for it would never melt any more by boiling; continue stirring until all is dissolved. Set aside until cold. Skim off the top. This can be worked into hoar-hound or dark penny goods, pop-corn bricks, etc.