WHAT TO DO WITH SCRAPS AND SIFTINGS.
It is necessary to know how to use up the scraps, siftings, spoiled boil candies and otherwise unsaleable goods. People who make jam or liquorice goods know of course what to do with them; but small makers often accumulate lots of waste which seems always in the way. This should be avoided as much as possible, not only on the ground of economy, but for the good order and general appearance of the workshop. Keep the acid scraps separate from the others; have two pans (earthenware will do) and make it a rule, when sweeping down the plates, to throw the acid scraps into one pan and the others into the second pan; keep them well covered with water, and, as the syrup then gets too thick, put in more water in order that the scraps may dissolve. When making dark goods such as cough candy, cough drops, cocoanut candy, stick jaw, etc., use a proportion of this syrup in each boil, dipping it out with a ladle. As a rule a careful workman would use up his scraps every day. Some use the machine scraps by putting them in the next boil when sugar is on the slab. The writer's experience is that that method is objectionable, as it not only causes the boil to be cloudy, but very often grains it. Melt the acid scraps in water enough to form a thin syrup; put in some whiting, powdered chalk or lime; put the pan on the fire and stir until whole boils; see that all the scraps are dissolved; remove the pan and let it stand for an hour, then strain through flannel. Use this syrup in the same way as the other for making common goods.
CREAM FOR CHOCOLATE CREAMS OR BARS.
10 lbs. White Sugar.
3 pints Water.
2½ lbs. Glucose.
Process.—Put the sugar, glucose and water in a clean pan and boil in the usual way until the batch reaches the degree of feather 245; (keep the sides of the pan free from sugar); pour out on damp pouring plate and let it remain till nearly cold; then with long pallette knife commence to rub the sugar against the plate and work it about until it changes from a clear syrup to snow white creamy substance; then knead it with the hand until of uniform softness and no lumps left in the mass; it is now ready for use and may be kept covered in stoneware jars until required for various purposes. In winter the sugar need not be boiled so high; in hot weather, a little higher. When packing the cream away in jars it is better to keep the top moist by laying on a damp cloth before putting in the cork. Seeing that cream keeps so well, of course it is saving to make much larger batches at a time. This can be easily arranged by multiplying the proportions according to size of pan and convenience. These proportions are a guide, but the writer knows of no absolute must be this or that, although he has made as many cream goods as most people and with as much success. He has seen as fine a sample made in the same workshop when the boil was made up a little different. However, in submitting his own formula, it may be taken for granted he is not a mile from the bull's eye.
Fig. 17.
Chocolate Melter or Warmer.
| No. 1 Size, 12½ × 14 × 6, price | $2 00 |
| No. 2 Size, 14¼ × 16½ × 6, " | 2 25 |