Make pop-corn in sheets three-eighths or one-half inches thick. Between two sheets put peanut butter, whole peanuts, raisins, etc. The particular likes of your neighborhood may be catered to by the filling you put into these sandwiches. You can cut them into various sizes, even as small as a caramel if you wish.
8. Pop-Corn Bricks.
Make five batches: first, molasses; second, vanilla; third, chocolate; fourth, wintergreen; fifth, molasses. Fine pop-corn. Each batch is panned, pressed one inch thick and cut up in rack; make as many piles as you run pans; place the vanilla on top of the molasses. The cutting rack has a beveled edge so that it will easily slip over the previous sheet to register the cut cakes one on top of the other. When the five sheets are piled you can easily separate the bricks for wrapping. Use Knott’s Brick and Bar Cutting Machine, it does the best work.
Oh! What to Do When Materials Cannot Be Had.
Sugar in the shape of the good old white granulated sugar is not in sight sometimes (as in 1919, or in the year 1917 all through the Eastern States).
Consider brown sugar. Remember that brown sugar is not to be used in white goods. It can be used in place of combined white sugar and molasses; weight of brown sugar for weight of white sugar, plus molasses, with nearly same results. There are several grades of brown sugar and the price increases as the grade improves. If you use brown sugar, where formerly you used white, reduce by from 10 to 20 per cent. the quantity of corn syrup to a batch.
No Sugar of Any Kind to Be Had?
Then get some grape or corn sugar. You will have to work out new formulas, yes; but that is oftentimes better than going out of business.
Corn syrup? Yes, even get along without it. Before corn syrup was on the market cream of tartar was used to cut the grain of sugar.
It needs more accurate handling of the batch and requires working with cleaner kettles than is required with corn syrup. Try using an invert sugar, or corn sugar. Water will cut the grain in sugar if enough is used.