ACID STICKS.
Clear white.
10 lbs. White Sugar.
2 oz. Tartaric Acid.
Lemon Flavoring.
½ oz. Cream of Tartar.
3 pints water.
Process.—Put the sugar and water in a clean bright pan, add the cream of tartar and boil up sharply to a weak crack, 300; pour the batch on oiled slab; turn in the edges, fold the boil over, then put in powdered acid with a few drops of lemon; knead the whole together, working one end down to a point; draw it out the required thickness, the full length of the plate, cut it off, then do another length likewise, repeating the operation until the boil is worked up; keep the first piece in shape by occasionally rolling them while the remainder of the boil is being pulled out and shaped. When the boil is finished, and the sticks cold, snip them off in lengths with scissors. An assistant is very useful to keep the sticks in motion while the boil is being worked up or they may become flat.
PEPPERMINT STICKS.
Dark brown with light stripes.
8 lbs. Brown Sugar.
2 lbs. Glucose.
3 pints Water.
Peppermint Flavoring.
Process.—Bring the sugar, glucose and water to the degree of crack in the usual way; pour the batch on the slab; work in the flavors; cut off a piece about 1½ pounds from the boil and pull it over hook until light and satiny, then roll the pulled sugar out into a long stick, cut it into six pieces of equal length and lay them on the solid boil longways and equal distances apart, then roll the boil into shape, bring down one end to a point; pull out into convenient lengths, twisting them so that the stripes form a pretty spiral round the stick.
N.B.—For the stripes in this case, white sugar is often used and looks much better, but to do so two pans are necessary, one may be a small saucepan to boil two pounds. The white sugar is boiled separately in the ordinary way, otherwise, process, would be exactly as described.