Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

and throw into it two pounds of shelled sweet 1122.— CASTING CANDIES IN STARCH almonds. When the almonds begin to crackle in PRINTS. the syrup, take the pan off the fire and stir the Confectioners cast Bon-Bons. Conserve Drops. almonds with a spatula till the sugar grains and and other candies in starch impressions, where gets sandy. Put the dry sugar and almonds in a they are left to dry till they can be taken from it coarse sieve and sift off the sugar, and break the and can be dipped in cream, or crystallized, as almonds apart, if they form in lumps. Return the case may be. PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, Fruit jellies and jams are mixed with gelatin or to form glucose, reduced to more firmness; and also cast above, in the starch prints, left there to dry. and then are dipped in sugar, or crystallized. Very dry powdered starch is put in flat boxes, smoothened, and the imprints are made. A dropfunnel or a lip pan is used for filling, and starch powder is sifted over when the casting is done. The boxes are placed in dry closets till the candies are dried sufficiently, The starch is brushed oS, and they are ready for use. ICES AND SWEETMEATS. 133 lumps. When cooled, use as directed 1123.— SUGAR CASTING IN MOLDS. Fruits, flowers and figures may be cast in molds of metal or plaster of paris. The molds are oiled while cold, and the oiling is repeated after each cast. For fruits, artificial stalks may be added, and when the casts are removed from the molds, they may be painted to imitate Nature. Take six pounds of sugar, three pints of water and one teaspoonful of cream of tartar. Stir on the fire till dissolved. Wash down the sides to avoid graining, and boil on a good fire to the hard crack, or 300° Fahr. Put the sugar in the lip pan or funnel and run into the molds. If the casting is desired hollow, allow the outside crust to form, then dip the molds to let the sugar run out from the centre. 1 124. —CRYSTALLIZING CANDIES AND FRUITS. The crystallization of candy, and also of candied fruits, is done by placing bon-bons, jelly drops, or fruits in clarified syrup which has been boiled to the blow or feather degree of about 235° Fahr. (Or, if the syrup scale is used, the boiling syrup should register about 33-34 degrees Beauméy.) In this state the sugar crystallizes readily, and forms crystals on the sides of the pan and on anything which is suspended in it. The crystallizing pans or boxes are made in form of trays about ten by twelve inches square and three inches deep. The bon-bons are placed in the box in rows and are covered with the syrup. The pans are covered and set away to crystallize for ten to twelve hours. The pans are then inclined, and the syrup is drained from the pan. The bon-bons remain till dry, and are packed in wax paper. To prepare the syrup for this purpose, use loaf sugar. Dissolve eight pounds in three quarts of cold water, stir till dissolved, and put on the fire. Let boil to the blow degree, 240° Fahr. (Or test with the syrup scale. ) When the boiling syrup reaches 33 or 34 degrees Beauméy take it off the fire, set the kettle in cold water, cover with a Fruits to be crystallized must first go through the process of candying, as described in the opening chapter of fruit jellies and preserves (see Candied Fruits and Fruits Glaces.) The fruits should be perfectly dry when put in the crystallizing symp. The small fruits are placed in the trays covered with a wire screen to prevent rising in the syrup, and the syrup is poured gently over the fruit and set to form the crystals. When you test the fruit, and judge the crystals to be of the proper size, the syrup is drained like for bon-bons, by inclining the trays, and the fruit is left to dry till no more moisture is left The fruit is then packed in boxes lined with wax paper. 1125.— GUM DROPS. ENGLISH GUM DROPS.