The Candy-Maker; A Practical Guide to the Manufacture of the Various Kinds of Plain and Fancy Candy@478 Rs [Mrp:-478]

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This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1878 edition. Excerpt: …the links of a chain; fill them with syrup at the ball, as before, and put them in the stove for a day; when they are hard and fit to be taken out, place them on their ends in the powder; have another mould of a link in twc halves, and with this form the impression between each of the others so as to make it complete; then fill them and finish as before. 54. ROSOLIOS OR KISSES. By one of these names some confectioners designate a large liqueur drop made in the same way as described in the preceding paragraph. They are boiled, flavored, cast and crystalized in the same way. The distinction between these and ordinary liqueur drops is, that the former are colored. The ordinary colors are used. The quantity used should be quite moderate, so as to give a tint instead of a full color. Blue is_ considered proper for maraschino, curacoa, etc.; green for anniseed, absinthe, etc.; aud red or pink for brandy. 55. OOCOANUT PASTE, CREAM, ICE OR CANDY. These names are all in use, and all mean the same thing. We have even heard the production called cocoanut caramel. The article is made as follows: 7 lbs. granulated sugar i oz. cream of tartar. 3 pts. water. Boil to the feather (235 Fahrenheit), rnbbing it with a stout spoon or pallette knife against the side of the pan until it grains or, becomes creamy. This must be thoroughly done to make a good candy. Then add the grated whites of two cocoanuts, and stir it thoroughly. Mix quickly, and pour out into your shapes–tin pans or dishes, oiled. A drop or so of lemon essence is relished in cocoanut ice or candy in some localities, but is just as much disliked in others. 56. EED COCOANTTT ICE. As before, but boil to the ball (240 Fahrenheit), and add half a cup full of cochineal to every seven pounds of…

Product Details :

Author Jesse Haney
Binding Paperback
Brand imusti
EAN 9781130628203
Format Import
ISBN 1130628205
Label Rarebooksclub.com
Manufacturer Rarebooksclub.com
NumberOfItems 1
NumberOfPages 28
ProductGroup Book
ProductTypeName ABIS_BOOK
PublicationDate 2013-09-13
Publisher Rarebooksclub.com
Studio Rarebooksclub.com
Title The Candy-Maker; A Practical Guide to the Manufacture of the Various Kinds of Plain and Fancy Candy