Put your mind to work and with a little practice you will get up candies of your own invention, from the knowledge you derive here in this book.
ICE CREAM.—I will give only the best recipe, my own improvement, as workmen will find all my private recipes in this book to be different from others, as well as first-class. Two quarts thick cream, one pound A sugar, one-fourth ounce French gelatine, yolks of three eggs; add one quart of the cream and gelatine, set on the fire; stir; do not let boil; melt; set off, add the eggs and sugar stirred up together with a little of the cream, stirring all the time; set on, let get hot; set off, add the other quart of cream; stir, strain, freeze. Break your ice fine; use salt from one pint to one quart. Flavor after it is frozen.
FAIR GROUND LEMONADE.—Take one barrel water; dissolve in one quart of warm water twenty-five cents worth citric acid; dissolve two dollars' worth A sugar in one gallon water. Stir all together. A few cut up pieces of lemon can be added for appearance sake.
JAP COCOANUT.—One pound XXX confectioner's sugar, dampened a little; one and one-half pounds glucose; stir when cooked to a soft ball; add all the grated cocoanut it will stick together; boil, stir to the lightest crack.
LEMON ICE.—Seven lemons, the juice only, juice of three oranges. Take one pint water, dissolve in one-half ounce of French sheet gelatine; then add whites of two eggs, one and one-fourth pounds A sugar, dissolved; add all together with three pints cold water; freeze as for ice cream. Keep machine running briskly until finished.
ORANGE ICE.—The same by changing the fruit proportionately.
THE ADULTERATIONS USED BY CERTAIN FACTORIES.—(Please never try to make use of the following, for I never would print it for that purpose, only to expose the stuff.)
Grape sugar, which looks like cheap suet melted, and is so hard as to be chopped with an ax, though it dissolves readily. Terra alba, white clay, which is fine as sugar, and is sieved into cream work or on candy, and worked into it. Rice flour, ground rice mixed into cocoanut goods; cerealine, ground, prepared corn mixed into cocoanut. Glucose has the name of being an adulteration, though I fail, from seventeen years' experience, to find it such; it contains nothing outside of the acid to make it so, and that is in so small a portion as to be harmless. It is an article that is of greater value to man than the inexperienced give it credit for. If I had time I could argue this question satisfactorily to any unprejudiced person. Gamboge is a bad article for candy, yellow, cheap, hurtful color. Ground cocoanut shells are used mostly in adulterating pepper, etc. "Who is to blame for adulterating goods?" I claim three parties—first, the proprietor; next, candy makers; and next, the ignorant class of people that want sixteen cents' worth of boiled sugar for eight cents, when they do not stop to think it could not possibly be made for less than eight cents, all told.
Germany and France have strong laws against all adulterations. Soon America will prohibit the same, and bless God when the day and law we so much need will come.
HOW TO ORNAMENT CAKES.—You need four cups of confectioners' finest sugar, whites of two eggs. Beat the eggs just a little, add the sugar gradually, juice one lemon; beat this stiff, until the sugar will bend when you hold the paddle up. Now take a sheet of thick writing paper, fold it into a funnel shape, hold it in your left hand; fill this with the icing, prepared as above, about two-thirds full, fold in the top and place both thumbs on it, cut off a little of the small end of the funnel to allow the icing to come out when you press with your thumbs. Next, with a knife, cover your cake with icing sugar smoothly; if it sticks to the knife, wet it a little. Let dry half hour; then with a lead pencil make leaves or designs, and with your paper funnel ice your pencil designs. Colored icing looks well.