FREE BOOKS

Author's List




PREV.   NEXT  
|<   21   22   23   24   25   26   27   28   29   30   31   32   33   34   35   36   37   38   39   40   41   42   43   44   45  
46   47   48   49   50   51   52   53   54   55   56   57   58   59   60   61   62   63   64   65   66   67   68   >>  
en pour the contents on pouring plate, which has been previously oiled; sprinkle a few drops of oil of lemon over it, turn the edges as it begins to cool: then turn it over, knead it up as soon as you can handle it: if it is on a cool slab you must be pretty smart or it will get too hard. As soon as it gets stiff enough cut off small convenient pieces and pass through the barley sugar machine; when cool break up, give them a good shake in a rough sieve to free them from any machine scraps; the drops are then ready for bottling. Powdered sugar is not usually mixed with these drops. PEAR DROPS. 14 lbs. White Sugar. 3 lbs Glucose. 1/4 oz. Essence of Pear. 1 oz. Tartaric Acid. 2 quarts water. Paste, Red Color. PROCESS.--Dissolve the sugar in the water, add the glucose, and bring the whole to the degree of crack, pour the contents on the slab, rub in a little red paste color in one corner of the boil to color light pink, turn up the edges, add the powdered acid in a little heap, pour over the acid the pear essence and thoroughly mix through the entire mass by kneading: when the batch is stiff enough cut off in small pieces and pass through the pear drop rollers; when cold sift and mix some icing sugar amongst them, and bottle. RASPBERRY DROPS. 14 lbs. White Sugar. 2 quarts water. 3 lbs. Glucose. 1/2 oz. Essence of Raspberry. 1 oz. Tartaric. Coloring, Brilliant Rose. PROCESS.--Melt the sugar in the water, add the glucose and boil the whole up to crack; pour out the boil on a cold slab, rub in a little of the cherry paste to color, turn up the edges, put in the powdered acid in a little heap, pour over the acid the raspberry flavoring and knead up the batch till thoroughly mixed and fit for the machine. Cut off in pieces and pass through the raspberry rollers; sift, dust and bottle when cold. ALMOND TABLETS. 14 lbs. Brown Sugar. 3 lbs Glucose. Lemon Flavoring. 2 lbs. Almonds, Chopped. 4 pints water. PROCESS.--Boil the sugar, glucose and water, as directed, to the degree of crack; pour the boil on oiled plate, sprinkle the almond over it with a few drops of oil of lemon, knead the whole together till stiff, cut off small pieces and pass through tablet rollers. PINE APPLE DROPS. 14 lbs. White Sugar. 3 lbs. Glucose. 4 pints water. 1 oz. Tartaric Acid. Saffron Coloring. 1/4 oz. Essence Pine Apple. PROCESS.--Boil the sugar, glucose and
PREV.   NEXT  
|<   21   22   23   24   25   26   27   28   29   30   31   32   33   34   35   36   37   38   39   40   41   42   43   44   45  
46   47   48   49   50   51   52   53   54   55   56   57   58   59   60   61   62   63   64   65   66   67   68   >>  



Top keywords:

pieces

 
Glucose
 

glucose

 
PROCESS
 

Essence

 

machine

 
rollers
 

Tartaric

 

bottle


quarts

 

Coloring

 
raspberry
 

degree

 

contents

 

powdered

 

sprinkle

 

entire

 
essence

kneading

 

directed

 

almond

 

Chopped

 

Almonds

 

Flavoring

 

tablet

 
Saffron
 
TABLETS

Brilliant

 
RASPBERRY
 

Raspberry

 
cherry
 

ALMOND

 

flavoring

 

begins

 
barley
 

convenient


pretty

 

handle

 
scraps
 

Dissolve

 

pouring

 
corner
 

Powdered

 

bottling

 

previously