Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/104

100 CREME-DE-MENTHE RAISINS.

Take large seedless raisins and place in a bowl of Creme-de-menthe.

Allow to soak over night, then drain liquor off and dip raisins in fondant and then dip in bitter-sweet chocolate.

Save the liquor and it may be used over and over again.

Candy Vase made over end of Rolling Pin, one end cut off

CANDY DISHES.

The batch for making dishes consists of the following: Set on fire and mix.

When batch starts to boil remove paddle and place cover on kettle. Allow to steam for several minutes, then remove cover and wash off the sides of kettle with a wet brush. Place thermometer in batch and cook to 300°.