Process.—Boil the sugar, glucose and water as before directed to the degree of crack, 310; pour on greased slab; first turn up boil, then add powdered acid, cough drop essence and oil of aniseed; mix thoroughly until ready for machine, and pass through cough drop rollers; break up, sift, and dust with powdered sugar.
N.B.—We have almost said enough about plain machine drops; they are all practically made alike, the color, flavor and shape alone differing. See our list for colors and flavors, candy machines and rollers.
TAR COUGH DROPS.
1 oz. Dried Rose Leaves boil in 1 gallon water to half a gallon, strain and mix with 10 pounds Sugar, 21 pounds Glucose and 1 oz. strained Tar, boil to the crack and finish as for other drops.
IMITATION CHOCOLATE STICKS.
8 lbs. White Sugar.
2 lbs. Glucose.
Vanilla Flavoring.
3 pints Water.
1 oz. Tartaric Acid.
Process.—Place the pan containing the sugar and water on the fire, stir in the glucose and bring the lot to the degree of weak crack, 300; pour on the slab, turn up the edges, fold over the boil, and add the acid and vanilla; when thoroughly mixed and stiff enough to handle, then pull over the hook until glossy white: remove it to the slab, and roll into rods about half an inch thick; when cold snip off into short equal lengths and dip them into melted chocolate paste, composed of ½ lb. pure block cocoa, ½ lb. ground sugar and 3 oz. lard or cocoa butter (no water). Melt these ingredients in a vessel by standing it on the hot furnace plate (not too near the fire) stir until all is dissolved and incorporated, then dip sticks in this mixture singly, taking them out immediately and laying them on wire frames to dry.
CHOCOLATE COCOANUT STICKS.
8 lbs. White Sugar.
2 lbs. Glucose.
Desiccated Cocoanut.
3 pints Water.
4 oz. Pure Cocoanut.
Process.—Boil the sugar, water and glucose as directed to degree of weak crack, 300; pour on oiled slab: cut off one third for pulling; add to the other two-thirds the pure cocoa and mix it in; pull the smaller piece over the hook until white and glossy; spread out the solid sugar and lay the pulled in the centre casing it round evenly then roll into sticks 1 inch thick; when cold, snip off into lengths make a thin solution of gum or gelatine, wet the surface of each stick, and roll in desiccated cocoa nut; when dry they are ready for sale.