TO COOK OVER MAPLE SUGAR.—To sixty pounds broken up maple, add water (according to the hard or soft grain of the sugar) enough to dissolve. Stir until melted. If the grain was soft, add fifteen pounds granulated sugar; if the hard grain, only add that amount of C. sugar. Boil to 244 degrees by thermometer, or good ball. Take out some in porcelain sauce pan, grain until cloudy (to make quick work always have a small portion in the same sauce pan for the next stirring). Pour in moulds greased, or put in a tub of cold water.
ARTIFICIAL MAPLE SUGAR.—Dark C. sugar (driest), two pounds; water, one-third pint; butter, two ounces, melted; flavor with maple flavor; boil to a ball, cream in the pan. Pour before it gets too stiff.
MOLASSES POP-CORN BALLS.—Always sift your corn after it is popped. For home use, add butter and lemon flavor to your syrup. This is too expensive for retail and factory use, though some use lard sparingly. Boil molasses to a stiff ball, wet your tub, put in your corn; now with a dipper pour over your candy and stir with a paddle through the corn, wet your hands in cold water, make your balls and wrap in wax paper, twisting the ends close to the balls.
FOR WHITE OR RED.—Sugar and glucose half and half, water, to melt and boil as above. Work the same.
To make six hundred bricks a day and pop this corn, put a coarse sieve in a box or barrel bottom, instead of the natural bottom. Sift your corn. Have your popper made with a swinging wire, hanging from the ceiling down over the furnace to save labor. Have a stout, thick, wide board for the floor of your press; make a stout frame the width that two brick will measure in length; as long as twelve bricks are thick, and have your boards six or eight inches wide. Put your frame together; now make a stout lid of one-inch lumber to fit in your frame; have four cleats nailed crosswise to make it stout, and a 2×4 piece nailed lengthwise across the top of these (shorter than the lid is); now for a lever get a hard 2×4, six to eight feet long; fasten the ends of this lever to the floor, giving it six inches of the rope to play in.
Now you are ready; wet your flour board and dust it with flour; do the lid and frame the same. To every thirty pounds melted scraps of candy use two pounds of butter. (You can't cut the bricks without it.) Cook to a hard ball.
To three-fourths tub of corn, pour three small dippers of syrup; pour this when mixed in your frame on the flour board, put on the lid, with the lever press once the center, once each end, and once more the center; take out the lid, lift the frame, dump out on the table. When two-thirds cool, cut lengthwise with a sharp, thin knife, then cut your bricks off crosswise.
Penny pop-corn bricks are made the same way.
CANDY PENNY POP-CORN PIECES.—Cook a batch of glucose to a light snap, flavor well, pour thin. While hot place your pop-corn sheet hard down on the candy, mark deep cut and wrap. I have put boys on this work in the shop at five dollars a week pay, and knew them to clear for the proprietor from five to twenty dollars daily for several months; one to pop corn, one to cook syrup, one to press, and one to cut them, girls to wrap and box.
TO SHELL COCOANUTS.—Take the nut in the left hand with the three eyes up; strike from the nut down with your hatchet; peel with a knife or spoke shave, cut them into four pieces, cover them with water, set on the furnace, and let come to a good boil. If the nuts are sour, strain and add fresh cold water quickly so as the heat will not darken them, and repeat. If very sour scrape the insides out. Grate them, taking out one pieces at a time, as the air does them no good.