ONE THOUSAND SECRETS REVEALED

86 ONE THOUSAND SECBETS BEVEALED.
practice. The sticks are then chopped in the desired length by heavy
shears.
STRAWBERRY. Same, only flavor with strawberry; color with
liquid coloring slightly.
MAPLE CARAMELS. Use one-half Maple Sugar with C Sugar.
No flavor.
WALNUT CARAMELS. Same as the first. When done, stir in
sufficient nuts to suit.
A better caramel can be made with white sugar, and milk instead
of water.
Still better, by using cream one quart, and when cream cannot be
had, condensed milk dissolved in milk works fine.
ALMOND BARS. Same as peanut, only add the Almond nuts in
time to allow them to roast a little in the boiling sugar. One-fourth of
a pint of New Orleans syrup added to the boiling sugar improves the
flavor and color.
CHOCOLATE COATING. Can use sweet confectioners', or con-
fectioners' plain (never use the quarter and one-pound grocery pack
ages, as it contains too much sugar to melt good). Place a small piece
of paraffine the size of a hickory-nut and one small teaspoon of lard
Jn a rice cooker, melt, add one-half pound of chocolate, stir until dis
solved; dip balls of cream in this chocolate, drop on wax paper to cool,
and you have fine hand made chocolate drops.
COLD SUGAR ICING. For dipping cream drops. Confectioners'
sugar with the white of eggs and a small amount of dissolved Gum Ara
bic in water. Make this into a batter. If thick, the drops will be rough;
if thin, the drops will be smooth.
COCOANUT CREAM ICE. Two pounds granulated sugar, three-
fourths pint water, boil to a light crack; set off, add four ounces glucose
(or the amount of cream tartar you can hold on the point of a penknife) ;
set back on the fire, just let come to a boil to dissolve the glucose; set off
again, add immediately one-fourth ounce shaved paraffine, six ounces
cream dough cut up fine, one grated cocoanut. Stir all until it creams,
pour out into a frame on brown paper dusted with flour, mark and cut
with a knife when cold.
OPERA CREAMS. Two pounds white sugar, three-fourths pint
cow's cream, boil to a soft ball; set off; add two ounces glucose; set on,
st'r easy until it commences to boil, then pour out, let get three-fourths
cold, and stir it until it turns into a cream. Then work into two table-
MISCELLANEOUS DEPABTMENT. 87
spoons vanilla, line a pan with wax paper, flatten the batch in it, and
mark it in squares. Set aside two hours to harden.
ITALIAN CREAM OPERAS. Melt four ounces butter with four
ounces plain chocolate. Take a batch of the opera cream; when cooked,
add the above, stir it in the kettle until it creams, then pan and work it
as you do the operas.
BUTTER CREAMS. One and one-half pounds white sugar, and
one-half pound C. sugar, three-fourths pound glucose, one-fourth pint
molasses, one and one-fourth pint water; boil to the hard snap, add six
ounces butter, set off until it melts; set on and let boil, to well mix
the butter; pour out. Have one pound hard cream dough thoroughly
warmed, just so you can handle it. When the batch is cold enough on
the stove to handle, place the warm cream lengthwise on the center of
it and completely wrap the cream up in it. Place this on your table
before your heater, spin out in long strips, have some one to mark them
heavy or good. When cold, break where marked.
BOSTON CHIPS. Three pounds of white sugar, one-half pipe
cream tartar, one and one-fourth pints water; boil with a lid over it to
the hard snap; pour; pull this only half as much as any other candy;
for too much pulling takes out all the gloss when done; flavor it on
the hook; wear your gloves, place it before your heater on the table,
flatten out and spin out into thin ribbons, break off and curl them up
in little piles.
Strawberry chips can be made the same way, adding a pinch of
cochineal paste.
DATE OR FIG SQUARES. Can be made by cutting them fine,
scatter them thick over the greased stone, and pour over them a batch
of barley square candy. Mark and cut with a knife.
PINE TREE TAR COUGH CANDY. First have one tablespoon
oil of tar dissolved in two tablespoons of alcohol.
Cook to a hard snap twenty pounds sugar (white), three quarts
water, three pounds glucose; pour out; scatter over (while cooling)
twenty drops of tar, two tablespoons oil of capsicum, three tablespoons
oi! of wintergreen; work all well into the batch (do not pull this on the
hook).
Place before your heater on the table and spin it out in large round
sticks. Have some one to keep them rolling until cold. Cut into sticks
sbout three and one-half inches long. Wrap them in printed labels.
DATE AND FIG CREAMS. Seed dates, cut a piece out of the