STICK CANDIES.
As this line of goods are sold so cheap, the manufacturer of it is almost entirely confined to the wholesale factory, the retailer preferring to buy rather than to make it; yet, for those who may wish to make their own, below will be found a formula which will make first-class goods, but it must be remembered that considerable practice and good taste is necessary to make nice stick candy.
PEPPERMINT STICK.
Twelve pounds of sugar, two quarts of water, stir until dissolved, then add one full teaspoon of cream of tartar, (or if you wish to use glucose, add three pounds of same, do this when you are weighing your sugar, by hollowing out a place in the center of the sugar and pouring in the glucose). Now put on the steamer and let it remain until the batch begins to cook, then remove; in this way all the grains of sugar adhereing to the sides of the basin are washed down; however, if any should remain they must be removed with a damp sponge or cloth, as otherwise they might grain your batch. Now cook till the sugar just begins to turn yellow, then remove at once and pour out on a greased slab, or if boiling by a thermometer, remove batch at about 330°. Now throw in the edges of the batch and fold all together, take about two pounds of the batch while it is still hot, and add to it red color, and work it in with your hands or a batch knife, then place it on the spinning table before the heater, to keep it warm. Now place the batch on the hook, and flavor with peppermint oil, and pull perfectly white, then form it into a roll; take about one-half of the red piece and pull it into a wide strip just long enough to reach lengthwise across the batch, then spin out the remainder of the red into six small strips, and place them in same manner on batch, about one inch apart; then taking hold of one end of the batch with right hand, hold it up, letting it form itself into the shape of a wine bottle; now roll it before the heater until it is warm enough to spin out nicely, and while one person keeps the batch in shape, let another spin it out, rolling it as he does so; when of the length desired break it off by suddenly striking it with the edge of the hand, or cutting with the shears, and have a third party roll until cold, then cut the sticks in lengths wanted, by means of the candy shears.
Prepare and cook same as peppermint; leave the batch clear, and flavor with Lemon Oil on the slab before throwing it together; then takeing about, or a little more than half the quantity that you colored red for mint, pull white on the hook; form this into strips on the batch, as you did in mint, then spin out somewhat smaller, as the candy being clear will weigh heavier.
WINTERGREEN STICK.
Same as before, except when it begins to boil, color red in the basin; when poured out on the slab and cooled enough to pull, reserve about one pound of the clear red for the stripes; then having pulled the remainder a nice pink shade, form the clear red piece into three stripes, of even size, and place them on the batch about three inches apart, and proceed as before.
CINNAMON STICK.
Same as peppermint, except put three red stripes, as in wintergreen.