Use the same proportion of Sugar, water, cream of tartar, or glucose, as in previous batch; cook to the blow, or 230° strong; pour out on a cold, damp slab; let remain until perfectly cold, then cream as directed before. This Cream is used for all Dipped goods, Icing goods, etc.
HOW TO FLAVOR AND COLOR CREAM.
If Vanilla flavor is wished, add when the batch begins to boil one Vanilla Bean to each seven pounds of Sugar; prepare the Beans in the following manner: Split them in halves to the stem; scrape out the centers; place these on the slab so they may be incorporated in the syrup; while creaming the Beans, add to the batch; or, if flavoring with extract, pour it on the batch while on the slab; the color should be added when the batch reaches the boiling point.
SYRUP FOR CRYSTALIZING.
Take any number pounds of Sugar, one quart of water to each six pounds, and boil to 34° by the saccharometer if a fine crystal is desired; if a coarse one, boil to 36°; set off and let remain undisturbed until nearly or quite cold; then sprinkle a little water over it to dissolve the thin crystal coating that has formed over the top; it is now ready for use; having placed the goods for crystalizing in pans, with a dipper pour the syrup carefully over them until covered; then place over each pan damp cloths, allowing them to rest on the syrup, this takes up the crust of Sugar that forms on top of the syrup; set the pans where they will be undisturbed for about eight or nine hours; then place them in the crystal trough; drain off the syrup and let remain until dry; remove the cloths from them; turn the pans upside down on a table, and the goods will fall out.
CASTING IN STARCH.
This process consists in having a number of starched trays, which are made of wood about two and one-half or three feet in length, eighteen or twenty inches in width, and two inches in depth; fill these with fine, dry starch powder and level the top; now, with plaster molds, which are made fast to a strip of wood one or two inches wide, according to the size of the molds, press into the starch and remove carefully; take a Confectioner's funnel and a round stick which just fits the small hole at the bottom of the funnel, and long enough to give a hand hold above the funnel; fill part full with syrup, and holding it over the starch prints raise the stick a little and allow enough syrup to escape to fill the print, and so on till all are filled; then remove to the starch closet; when they have remained long enough sieve off the starch; if there is still some starch adhering, dust it off with a fine brush; then place the goods in pans for crystalizing.
MAPLE FONDANT.
It is made in the same manner as other Cream, except use Maple Sugar instead of Confectioner's A, and a little less cream of tartar or glucose; if wished to tone down the strong flavor of the Maple, use one half Maple and one-half Confectioner's A.
DIPPED BONBONS.