Made from best quality of Tin Plate.
CHOCOLATE CREAM BUNS AND CAKES.
10 lbs. Sugar.
2½ lbs. Glucose.
3 pints Water.
½ oz. Vanilla Essence.
Process.—Boil the sugar, glucose and water in the ordinary way to the strong feather 245, then pour on damp slab, let it remain until nearly cold, add the flavor, and with pallette knife work up the boil till white and creamy; shape it with the hands or press into tin moulds; stand it in a warm place to harden a little on the outside. Melt some chocolate paste and cover the goods smoothly with it, using either knife or brush; when dry glaze them by brushing on a solution of shellac dissolved in alcohol.
N.B.—In this recipe the sugar is boiled higher than the "Cream for Chocolate Cream," because the goods are so large the soft cream would not keep in shape. In melting pure chocolate simply put it in a tin together with a piece of lard or cocoa butter, stand it near the fire, give it an occasional stir; it will soon dissolve; use no water or it will run to powder and be spoiled.
TAFFY PANS.
Per dozen, $1.25, $1.50, $1.75, $2.
SWINGING PANS.
We make any size to order.
CRYSTALIZING PANS AND WIRE TRAYS.
Extra Quality.
14 × 10 × 2½, complete $5.50.
COPPER CANDY LADLE.