RED CENTER.—Take two-thirds, pour thin; color the remaining one-third red with the liquor color; place this on the half of the two-thirds, and turn the other up over on top, roll out flat with a roller, cool, cut.
The same goods cooked to a soft ball may be made into balls to be coated in red sugar after throwing them in hot sugar syrup; also to be dipped in melted cream, or brown the cocoanut balls on top with burnt sugar. Chocolate glaze cream coating eats well over these goods, or dip the balls as you like.
FLAVORINGS.—To any kind of oils take eight times in bulk the amount of Alcohol: stir, let set in a warm place a short time; can be used if needed immediately.
HOME MADE MAPLE SUGAR.—To two pounds of maple (bricks, not cakes) 1 pint water, one-third pipe cream of tartar (or four ounces of glucose is best); boil slow to a smooth degree, cool, skim. White sugar can be used.
To keep molasses from sugaring in the barrel; when making the molasses, to every barrel add twenty pounds of glucose, stir it in.
To lighten the color and aid the flavor of rank, dark molasses, do the same as above. To allow molasses to cool slowly makes it dark. It should be stirred lively until cool.
Also to improve sour, rank molasses, take the molasses, for instance, ten gallons; take five pounds dry C sugar, five pounds glucose, water two quarts. Boil the sugar and glucose until thoroughly dissolved; add the molasses, boil five minutes. You can make fine syrup this way.
TO MAKE A CANDY HOUSE.—House for a show window. Take any design you fancy, of card board. Cut out the windows; place this on your candy slab. Now with a lead pencil mark out your design, and as many of each piece as you need (it is a good idea to make an extra piece so if you break one you can go ahead). Now take of the icing sugar and fill your paper funnel as if for cake icing, and overline the pencil marks you made on the stone. When done you find you have a frame that will hold hot candy. Boil a batch of Barley Square goods (mentioned in this book), and pour on some in a dipper; take this and pour in your icing sugar frame or patterns you made on the stone, when half cold, so as not to run; run a thin knife under them carefully, lift them and lay them in a different place on the stone; when you have moulded all cut off the icing sugar that sticks to the candy. Then put your candy house together, sides first, and take pieces of lemon stick candy, dip them in the hot candy, and stick in the bottom and top corners of your house; hold them a few seconds to cool, then finish likewise. When done, take your icing sugar and funnel paper and on the outside corners of the candy house put icing sugar and the windows finish the same. Candies, if desired, can be stuck on with the icing sugar, etc. The icing sugar should be stiff for a nice job, and will hide the corners.
Candy pyramids can be made this way also.
TO MAKE A DELICIOUS CANDY COCOANUT CAKE.—Have your cake layers cold. Place in your rice steamer one-half grated cocoanut and a chunk of hand-made cream the size of your fist; stir until mixed and you can spread it; do not melt it more than necessary. This cake will not dry out if made with factory cream. I gave this recipe to two London practical cake bakers; they said it beat any cake recipe they had ever received.