PINEAPPLE JELLIES.
8 lbs. White Sugar.
8 lbs. Glucose.
2¼ lbs. Gelatine.
Pineapple Flavor.
3 oz. Tartaric Acid.
3 pints Water.
Saffron Color.
Process.—Soak the gelatine in sufficient cold water to cover it. Boil the sugar, glucose and water as usual to stiff ball and remove the pan from the fire; stir in the gelatine, wait till scum rises and remove it; then add the acid, flavor and sufficient color to make bright yellow; pour the mixing into pineapple moulds; keep them in a cold place till set; pack them in layers in wire frames; put them in the crystalizing tins and cover with cold syrup; stand aside where they will not be shaken or disturbed for twelve or fourteen hours; then draw off the surplus syrup and put them in clean trays to dry. In flavoring these goods, use the pineapple gently, only a few drops, too much spoils them.
| "Daisy" Peanut Roaster. | |
| Fig. 213 a. | Price, $5 00 | |
We make this to fit ordinary Cook Stoves This Roaster fits your Candy Furnace. | ||
Fletcher's "UNCLE SAM" Dry Air Peanut Warmer.
Japanned and Ornamented Glass Front.
Size—1 foot 7 in. × 1 foot 5 in., 1 foot 10 in. high.
Price complete $6 50