Page:The candy cook book (IA cu31924090146717).pdf/31

Rh Extracts of lemon and orange are made by dissolving in alcohol, oil obtained from the yellow skin of the fruit.

Raspberry, strawberry, cherry, pineapple, apple, banana, and other familiar fruit-flavors constitute a class of flavoring extracts similar in character and similarly made.

Attar or otto of rose, one of the first perfumes and perhaps the most exquisite of all, is the base of true rose extract.

Ginger extract is made by steeping and filtering ground ginger roots in alcohol.

Almond oil is procured by pressing, powdering, and drying bitter almonds, allowing the mixture to ferment, and then distilling it by steam. Almond extract is the oil dissolved in alcohol.

Pistachio flavor can better be simulated in candy by using one part almond extract and two parts vanilla extract than by using pistachio extract.

Peppermint oil is distilled from dried peppermint plants.

Oil of wintergreen is made by distillation from the leaves of the wintergreen plant, which is found in New York and Pennsylvania.

Maple flavor is a preparation of roots and herbs