item: #1 of 11
          id: 13177
      author: Parloa, Maria
       title: Chocolate and Cocoa Recipes and Home Made Candy Recipes
        date: None
       words: 25062
      flesch: 78
     summary: This pudding can be poured while hot into little cups which have been rinsed in cold water. Use two-thirds of this as a white icing, and to the remaining third add one ounce of melted chocolate.
    keywords: baker; boiling; butter; chocolate; cocoa; cream; cup; eggs; fire; flour; half; milk; minutes; mixture; stir; sugar; tablespoonfuls; teaspoonful; vanilla; water
       cache: 13177.txt
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        item: #2 of 11
          id: 20735
      author: Eales, Mary
       title: Mrs. Mary Eales's receipts. (1733)
        date: None
       words: 17465
      flesch: 76
     summary: _ Pare the Peaches, and cut them in thin Chips; to four Pound of Chips put three Pound and a Half of fine beaten Sugar; let the Sugar and Chips lye a little while, 'till the Sugar is well melted, then boil them fast 'till they are clear; about half an Hour will do them enough; set them by 'till the next Day, then scald them very well two Days, and lay them on earthen Plates in a Stove; sift on them fine Sugar, through a Lawn Sieve; turn them every Day, sifting them 'till almost dry; then lay them on a Sieve a Day or two more in the Stove: Lay them in a Box close together, and when they have lain so a Week, pick them asunder, that they may not be in Lumps. _ _ Peel the Peaches, and put them in boiling Water; let them boil a Quarter of an Hour; lay them to drain, weigh them, and to a Pound of Peaches put a Pound of fine Sugar beaten very small; when the Sugar is pretty well melted, boil them very fast 'till they are clear; set them by 'till they are cold; then scald them very well; take to every Pint of Peach a Pint of Codling-Jelly and a Pound of Sugar; boil it 'till it jellies very well, then put in the Peaches and half the Syrup; let them boil fast; then put them in Pots or Glasses: If you wou'd dry them, scald them three or four Days, and dry them out of their Syrup.
    keywords: boil; half; jelly; pint; pound; sugar; water
       cache: 20735.txt
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        item: #3 of 11
          id: 30121
      author: Lambert, Edward
       title: The Art of Confectionary Shewing the Various Methods of Preserving All Sorts of Fruits, Dry and Liquid; viz. Oranges, Lemons, Citrons, Golden Pippins, Wardens, Apricots Green, Almonds, Goosberries, Cherries, Currants, Plumbs, Rasberries, Peaches, Walnuts, Nectarines, Figs, Grapes, &c., Flowers and Herbs; as Violets, Angelica, Orange-Flowers, &c.; Also How to Make All Sorts of Biscakes, Maspins, Sugar-Works, and Candies. With the Best Methods of Clarifying, and the Different Ways of Boiling Sugar.
        date: None
       words: 11772
      flesch: 65
     summary: Since the Ground-work of the Confectioner's Art depends on the Knowledge of clarifying and boiling Sugars, I shall here distinctly set them down, that the several Terms hereafter mentioned may the more easily be understood; which, when thoroughly comprehended, will prevent the unnecessary Repetitions of them, which would encumber the Work and confound the Practitioner, were they to be explained in every Article, as the Variety of the Matter should require: I shall therefore, through the whole Treatise, stick to these Denominations of the several Degrees of boiling Sugar, _viz. The Feathered Sugar_, Is a higher Degree of boiling Sugar, which is to be proved by dipping the Scummer when it hath boiled somewhat longer; shake it first over the Pan, then giving it a sudden Flurt behind you; if it be enough, the Sugar will fly off like Feathers.
    keywords: boil; day; drain; sugar; water
       cache: 30121.txt
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        item: #4 of 11
          id: 30293
      author: Fletcher Manufacturing Company
       title: The Candy Maker's Guide A Collection of Choice Recipes for Sugar Boiling
        date: None
       words: 24421
      flesch: 83
     summary: Of the entire make of confectionery in Canada, at least two-thirds of it may be written down under the name of boiled sugar. Flavors for boiled sugars should be specially prepared, those bought at an ordinary _chemist shop may do very well for flavoring custards and pastry, but are of no use for boiled sugars, in fact better use no essence at all, as they_ are so weak that, to give the drops &c., even a slight taste the quantity required reduces the degree to which the sugar has been boiled so much that it works like putty, and sticks to the machine while being pressed through; the drops when finished look dull, dragged and stick together when bottled; tons of drops are weekly spoiled by small makers using such flavors, while a little trouble and less expense would put them out of their misery, besides giving to the goods that clear bright dry appearance to be found in the drops of a respectable house.
    keywords: acid; ball; boil; candy; chocolate; cocoanut; color; cream; cut; degree; drops; fire; glucose; goods; lbs; pan; pints water; slab; sugar; water; white
       cache: 30293.txt
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        item: #5 of 11
          id: 33974
      author: Hall, Mary Elizabeth
       title: Candy-Making Revolutionized: Confectionery from Vegetables
        date: None
       words: 28256
      flesch: 74
     summary: For small candies, a novel modification of French hand crystallization is useful because the process can be put to good use in the many sorts of candy-making. In pulling taffies or other candies, corn starch may be put to good use.
    keywords: candies; candy; chocolate; color; confectioner; cook; crystal; cupful; cut; degrees; fondant; green; half; maker; making; mass; mixture; paste; place; potato; potato fondant; sugar; syrup; use; vegetable; water
       cache: 33974.txt
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        item: #6 of 11
          id: 37073
      author: Frye, George V.
       title: Frye's Practical Candy Maker Comprising Practical Receipts for the Manufacture of Fine "Hand-Made" Candies
        date: None
       words: 18149
      flesch: 65
     summary: Take of dipping Cream any number of pounds desired, say five; put it into a basin inside of another one containing water; place on the fire; stir the Cream until dissolved, but not thin; add a few drops of red color, and flavor Nectar or Strawberry; pour this into a starch tray, lined with good strong Manilla paper; spread it in a thin layer over the bottom; now, put over the fire in the same way eight pounds of Cream, and dissolve as before; stir into this three or four pounds of Cherries, Pineapple, Citron and Apricots, cut up; pour this on top of the first layer, and spread of even thickness; now, again melt five pounds of Cream, color a bright green, and pour on top of this last; set away until next day, then turn the tray upside down on a table, and the Cream will drop out; remove the paper and run a Caramel marker over it two ways, and cut it into squares and crystallize. ALMOND ICINGS. Use of same Cream as before, about five pounds; dissolve, and pour it into a tray; now, melt one-half pound of Chocolate in the basin, and add eight pounds of Cream; dissolve and stir in three pounds of Almond Nuts; pour on first layer and spread of even thickness; then again, melt of white Cream five pounds, and spread it over the last, finish as before. Cook any number of pounds of clear scraps, as high as possible without burning; use no cream of tartar or glucose; pour on the slab and flavor with mint oil before throwing together, pull a small piece of the batch as white as possible, and form it into stripes about one inch apart, around the batch, and run through a drop machine.
    keywords: batch; color; cook; cream; drops; fire; pounds; set; slab; stir; sugar; syrup; tartar; water
       cache: 37073.txt
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        item: #7 of 11
          id: 38029
      author: Jackson, Gabrielle E. (Gabrielle Emilie)
       title: Three Little Women: A Story for Girls
        date: None
       words: 52327
      flesch: 87
     summary: I want to go out; I want to go out; I want to go out, _out_, OUT! cried little Jean Carruth, pressing her face against the window-pane until from the outside her nose appeared like a bit of white paper stuck fast to the glass. I'm just a little over ten, answered Jean, looking up and answering his smile with one equally frank and trustful, for little Jean Carruth did not understand the meaning of embarrassment.
    keywords: baltie; business; candy; carruth; chapter; constance; dat; day; dear; dollars; eleanor; eyes; face; family; fer; girl; good; gwine; hand; head; home; horse; jean; know; little; mammy; man; miss; moment; mother; mrs; pike; place; right; riveredge; room; stuyvesant; ter; things; thought; time; way; woman; years
       cache: 38029.txt
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        item: #8 of 11
          id: 43370
      author: Wright, Mary M.‏ (Mary Mason)
       title: Candy-Making at Home Two hundred ways to make candy with home flavors and professional finish
        date: None
       words: 26286
      flesch: 78
     summary: CHOCOLATE CREAMS WITH NUT CENTERS Almonds, walnuts, pecans, hazelnuts, hickory-nuts, peanuts and Brazil nuts can all be used in making centers for chocolate cream candies. Put into a saucepan with one-half pound of best powdered sugar and place saucepan in a pan of hot water on the stove.
    keywords: ball; boil; butter; chocolate; corn; cream; cupful; cut; fondant; half; nut; pour; stage; sugar; teaspoonful; water
       cache: 43370.txt
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        item: #9 of 11
          id: 44847
      author: Waterman, Amy Harlow (Lane), Mrs.
       title: A Little Candy Book for a Little Girl
        date: None
       words: 20713
      flesch: 72
     summary: Peanut Candy Sugar (brown), 2-2/3 cups Corn Syrup, 1 cup Water, 1 cup Butter, 4 tablespoons Peanuts (shelled), 1-1/2 cups The sugar, syrup and water Betsey boiled until it was crisp or brittle when tried in cold water. The sugar, corn syrup and water Betsey boiled until the syrup became brittle the minute she dropped a little in cold water.
    keywords: betsey; butter; candy; chocolate; cream; cup; cup butter; cups; fudge sugar; pan; squares; sugar; syrup; vanilla; water
       cache: 44847.txt
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        item: #10 of 11
          id: 54173
      author: Anonymous
       title: How to Make Candy A Complete Hand Book for Making All Kinds of Candy, Ice Cream, Syrups, Essences, Etc., Etc.
        date: None
       words: 29773
      flesch: 73
     summary: If the flavor of the peel is preferred with it, grate off the yellow rind of the lemons and mix it with the juice to infuse, or rub it off on part of the sugar and add it with the remainder when you finish it. LICORICE, SYRUP OF.--Licorice-root two ounces, white maidenhair one ounce, hyssop half an ounce, boiling water three pints; slice the root and cut the herbs small, infuse in the water for twenty-four hours, strain and add sufficient sugar, or part sugar and honey, to make a syrup; boil to the large pearl. There are seven essential points or degrees in boiling sugar; some authors give thirteen, but many of these are useless, and serve only to show critical precision in the art, without its being required in practice; however, for exactness, we will admit of nine, viz: 1. Small thread.
    keywords: 10c; boil; boiling; cold; color; cream; cut; fine; fire; form; gum; half; juice; loaf sugar; mix; ounces; pan; paste; place; pound; powder; sufficient; sugar; syrup; water
       cache: 54173.txt
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        item: #11 of 11
          id: 6677
      author: Leslie, Eliza
       title: Seventy-Five Receipts for Pastry, Cakes and Sweetmeats, by Miss Leslie
        date: None
       words: 25193
      flesch: 94
     summary: Large cakes should be baked in tin or earthen pans with straight sides, that are as nearly perpendicular as possible. If large cakes are baked in tin pans, the bottom and sides should be covered with sheets of paper, before the mixture is put in.
    keywords: butter; cut; eggs; flour; half; milk; pan; pound; set; spoonful; sugar; water
       cache: 6677.txt
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