DIPPED ORANGE SLICES.
Take some solid Tangerine oranges, break them up in sections, be careful not to break the skin, dip in plain dipping fondant so the orange color will show through. This is a very handsome confection, but like the grapes, will not keep but a short time.
HINTS ON BUYING SUPPLIES.
My experience has demonstrated that in nine cases out of ten it pays to buy the best of material for your candy factory, your soda fountain or your ice cream.
In soliciting the advertisements of supply houses for this book, I have only asked those whom I know and whose goods I have used. You will find any material you get from them to be of the best quality.
LONDON CONFECTIONERY.
Comment on This Book.
Rigby’s Reliable Candy Teacher.—There is a considerable call amongst workers in this country for reliable recipe books in connection with the confectionery trade. There is such a constant change taking place in the methods of manufacture, and so rapid is the introduction of new lines and variations of old lines, that it is a difficulty with a number of workers to keep up with them. A number of these improvements and novelties come from America, and whatever may be the opinions of manufacturers on the opposition which they may meet in business from American manufacturers, there are no two opinions upon the alacrity with which the Yankee notions are seized and adapted to the business in this country. A number will therefore welcome the appearance of a practical and reliable guide on confectionery, which has been published by Mr. W. O. Rigby, and which is known as “Rigby’s Reliable Candy Teacher,” and contains over 500 recipes for the manufacture of popular confections and summer drinks. There is one thing always to be admired about the American works in connection with trade recipes; they do not elaborate for the mere purpose of extending the book, the directions are given in a plain and straightforward fashion, and this work is no exception to the rule. Whilst Mr. Rigby characterises his book as a “humble little work,” he at the same time takes pains to state that it contains twenty years’ experience in the leading cities of the United States, an experience which he is prepared to place at the disposal of the readers. He lays claim to having published in it the largest number of creditable recipes for making candy ever presented in a single work. The first portion of the work is taken up with a few general hints in regard to the business. Then chocolates, moulds, fondants, caramels, opera creams, taffy, cocoanut goods, French nougat, and all kinds of novelties are treated. The book is well printed in large type, with paper covers.