VANILLA MARSHMALLOWS.
First dissolve 15 ounces gelatin in 3 quarts of hot water and set it to one side; now place in kettle 15 pounds glucose, no water; stir and cook to a hard ball, or about 248°; then set it off on barrel and add 15 pounds XXXX sugar, then pour in the batch, through a strainer, the 3 quarts of gelatin water, then pour the whole lot together and flavor vanilla; now place in your marshmallow beater and beat until the batch is good and stiff; pour it on slab; see that the slab is heavily sprinkled with XXXX sugar, then with a palette knife spread it even and sprinkle XXXX sugar over the top; let stand four or five hours, then cut in squares size of all marshmallows; in cutting don’t draw the knife, but press down and cut; have iron bars on slab before pouring batch.
After you make the above you will never begrudge the money paid me for this book.
ALMOND CARAMELS.
Roast 5 pounds large almonds and set them to one side; then stick into the end of each one the point of a good, sharp toothpick; the round Chinese toothpicks are the best; when this is done cook a small batch of caramel; when done, set the kettle off on a barrel and dip each one of the roast almonds in it, then stick the end of the toothpick in the hole of a fine sieve that must be turned upside down near your work; continue this until all is finished, and when the caramel gets cold pull out the toothpick and you will find it ready for use and a piece of goods fine enough for the best retail stores. Don’t let toothpick run through sieve; place it in sieve on an angle so that the caramel won’t touch anything; then it is impossible to tell how they were dipped.
In making a nice batch of Peanut Bar, it is best to blanch or husk the peanuts. My way of doing this is to cook a batch of peanuts as for Salted Peanuts, but omit the salt; when cold pour them in a sieve and with the hands rub them until the husks are loosened, then blow them all off; put on a batch as for Peanut Bar, only omit the peanuts, and when the batch is about 280° or 290° set it off on a barrel and stir in the nuts; then pour on the slab, flatten out nicely between iron bars; when cold cut in bars to suit.