Page:The candy cook book (IA cu31924090146717).pdf/32

12 used to give a maple taste to white or brown sugar candies.

All spice extracts are made either by dissolving an essential oil in alcohol or by percolating a ground bark with alcohol.

The varied color of candies may be due to the food materials of which they are made, or to small amounts of coloring matter added to them.

Satisfactory pastes may be obtained in eight colors, in small glass jars selling for fifteen or twenty-five cents each. They are inspected and registered by the United States Government. Small amounts only are required for the delicate shades that are desirable in first-class candies. The color may be taken on the end of a toothpick and mixed directly with the candy, or be diluted with a few drops of water before being added.

Gelatine is obtained by the treatment of skin, ligaments, and bones of young calves with boiling water. It is for sale in sheets, in shreds, or granulated. The latter is most convenient to use, but sheet gelatine is considered best for Turkish paste.