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

Take four pounds of sugar, two and one-half pounds of glucose, one pint of water, and ten ounces of gelatin. Soak the gelatin in cold water. Set sugar, glucose and one pint of water to boil, and boil to the ball degree, or 244° Fahr. Take off the fire, add flavor and color and the soaked gelatin strained from the water. Mix well and let stand for a few minutes. Take off the scum which arises. Fill in the funnel dropper and run into starch prints. Let dry, and take from the starch. Moisten lightly with gum water, or hold in a sieve over steam for a moment, and roll in granulated sugar. The drops may now be used, or further crystallized for better goods. 1126.— AMERICAN GUM DROPS. Take two pounds of sugar, two pounds of glucose, a pinch of cream of tartar, and eight ounces of lump starch. Dissolve the starch in three quarts of water. Let the glucose and sugar come to a boil, add the cream of tartar, and strain the water and starch on the boiling sugar. ( This process is best done in a jacket steam boiler, same as used in the pastry room. ) Boil down to a thick syrup, or drop a little in powdered starch; it should form a soft elastic ball. Color and flavor, and fill into starch prints. Finish as directed in No. 1125. 1127.— LIQUOR DROPS. Five pounds of cut loaf sugar, three pints of water, a pinch of cresim of tartar, one gill of maraschino or kirschwasser. Let sugar and water come to a boil, add the cream of tartar and let boil to the soft ball, or 240° Fahr. Remove from the fire and add the liquor; let boil up once more, and let cool for a damp cloth and let stand till lukewarm. Do not couple of minutes. Take a lip pan or funnel and disturb the syrup in any way, as it might cause it drop in starch prints. Let stand for about twelve hours in the dry closet. When dry enough to spotted and rusty. This coating ready made can handle, brush off the starch and crystallize as ex- ^ boaght of the supply houses, and at low prices, plained in No. 1125. "^^^ cheaper grades are made mostly of sugar, By changing flavor and colors, a variety of drops c°l°r a^d cocoa butter, and contain very Uttle can be made. pure chocolate. The creams may be dipped in the coating with 1128.— CREAM DROPS. jj^g ^^^.j^^ ^^^ confectioners geneiaUy dip the best Take prepared Cream Fondant; flavor with any creams on a warmed marble slab. A little of the suitable extract. While melting the fondant in coating is placed on the slab; when this cools a the pot, add color if required; heat it well, but nttle, it is worked smooth like a paste; another do not let boil. Take lip pan or funnel and drop spoonful is put on top of the first part, and a in starch prints. Let dry, and finish as directed small bay is made in the centre with the fingers, Ji No. 1 125. just large enough to receive one of the fondant In place of crystallizing these drops, they may baUs. This ball is deftly twisted around in the be dipped in cream fondant or chocolate, and set coating with two fingers till it is covered with the on wax paper to dry. chocolate. This work has to be done with deft- 1129.— CRYSTALLIZED FRUIT DIAMONDS. °^^= ^'^ dispatch, and girls are employed by con- T, iL I -i . • ^i. r 1, • fectioners to do this work, which requires small Prepare the fruit paste in the following manner: . , , „ „„ , ^ . „,, ,. , ,,. j^, nimble fingers. When the centers are coated. Take good cooking apples; peel, suce and throw , 7 , , . ,j ,,.,.:,. _ , , they are placed on wax paper and set in a cold in cold water during this process. For each ten -^ if j pounds of apples add about one and one-half ^ pints of water; set on the fiie and stir till soft; 1131.— CHOCOLATE CREAM FONDANT. pass through a sieve. Weigh the pulp, and take In place of coating the white cream with choco-