Nut candies are always in demand, and those he made as follows were particularly delicious:
Put the meats of walnuts, hickory nuts, peanuts, or any other kind desired, to the depth of half an inch, on the bottom of tins previously greased. Boil together 2 pounds of brown sugar, 1 pint of water, and 1 gill of molasses, until a portion of it hardens when cool. Pour the hot syrup on the meats, and allow it to remain until hard, then break it into small chunks.
This was one of his biggest money-makers.
PLAN No. 333. FIG PASTE
Chop a pound of figs fine, and boil in a pint of water until reduced to a soft pulp. Strain through a fine sieve, add 8 pounds of sugar, and evaporate over boiling water until the paste becomes quite stiff. Form the paste into thick sheets, and divide into small pieces with a thin-bladed knife. Roll the pieces in powdered sugar, and pack in wooden boxes.
A delicious and healthful confection that proved its popularity all the year round.
PLAN No. 334. SUPERB CHEWING GUM
No matter how great the supply of chewing gum becomes, the demand for it always exceeds the supply. There is none better than the following, which was one of his biggest sellers:
Chicle, 7 pounds; paraffin wax, 2 pounds, Tolu balsam, 4 ounces; Peru balsam, 2 ounces. Dissolve the gum in as much water as it will take up, melt the paraffine and mix all together. Now take finely granulated sugar, 20 pounds; glucose, 8 pounds; water 6 pints. Put the sugar and glucose into the water, dissolve and boil them to a “crack” degree (confectioners’ term), pour the syrup over an oiled slab and turn into it sufficient of the gum mixture to make it tough and plastic, adding any of the following flavors, if desired: Cinnamon, chocolate, sandalwood, wintergreen, myrrh, galangal, ginger and cardamon. When completely mixed, remove to a cold slab previously dusted with powdered sugar, roll out into sheets and cut into sticks.